Instructions: Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 4 minutes; season with salt and pepper. Remove the onion to a plate. Add the beef to the skillet and cook, stirring, until just starting to brown, about 8 minutes. Add a few dashes each of hot sauce and Worcestershire sauce and toss to coat. Pile the beef and onion onto the rolls and top with cherry peppers and cheese. Place on a baking sheet and broil (open-face) until the cheese melts. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 49368,"Shrimp Boil 2 lemons, halved, plus wedges for serving 1/2 cup Old Bay Seasoning 8 cloves garlic, smashed 1 large red onion, quartered 6 sprigs fresh thyme 1 pound baby red potatoes 4 ears corn, husked and snapped in half 1 1/4 pounds large shrimp, unpeeled 2 tablespoons unsalted butter Hot sauce, for serving (optional) Instructions: Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49369,"Variations on Stuffing 101: Sausage and Apple Stuffing 1 pound bulk pork sausage 1 cup chopped dried apples (about 3 ounces) 1 recipe Bread Stuffing 101 Instructions: In a large non-stick skillet over medium heat, cook 1 pound bulk pork sausage, breaking up the meat with a spoon, until cooked through, about 10 minutes. Add to the Bread Stuffing 101 along with the dried apples. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]" 49370,"Grilled Asparagus Involtini with Lardo 2 tablespoons champagne vinegar 1 tablespoon chopped capers 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper
1 bunch (about 24 spears) medium asparagus, woody bottom ends removed 24 thin slices Lardo di Colonata (get extras as they could tear) 4 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: For the vinaigrette: Add the vinegar and capers to a small bowl. Whisk in the olive oil and season with salt and pepper. For the asparagus: Heat the grill to medium-high. Carefully wrap 2 asparagus at a time with 1 or 2 pieces of lardo, overlapping as you go. (If your lardo is cut paper-thin, then 2 will be easier to work with. If thicker, then one should be sufficient.) Lay the asparagus cross-wise across the grill to keep it from falling through the grates. Grill, turning occasionally, until just tender and charred and the lardo has rendered and started to become crispy, 8 to 10 minutes. Remove from the grill and set aside. Drizzle with vinaigrette before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49371,"Pistachio Crumble 1 cup batter from Peach Upside-Down Cake, recipe follows 1/2 cup chopped pistachios
2 sticks butter 1/2 cup sugar
2 ripe peaches, pitted, sliced into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
1 tablespoon vanilla extract
3 eggs
Zest of 1/2 lemon
Instructions: Preheat the oven to 350 degrees F. In a bowl, mix together the cake batter and pistachios. Pour onto a baking sheet lined with a silicone baking mat. Transfer to the oven and bake until golden brown and crispy, about 10 minutes. Let cool completely, then transfer to a food processor and pulse to a coarse crumble. Preheat the oven to 350 degrees F. Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins. In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined. Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes. Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49372,"Tangy Ground Chicken Tacos 1 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped, plus more, for serving 1 medium red onion, thinly sliced 1/3 cup fresh lemon juice (from about 2 1/2 lemons), plus lemon wedges, for serving 1 tablespoon plus 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 1 medium carrot, grated 1 1/2 teaspoons ground coriander 1/2 teaspoon ground nutmeg 1 1/4 pounds ground chicken 1 cup Greek yogurt Eight 6-inch flour tortillas, warmed Instructions: Combine the parsley, onion, 3 tablespoons of the lemon juice, 1/2 teaspoon of the chili powder, 1/2 teaspoon salt and a couple turns of pepper in a small bowl. Cover and refrigerate until needed or for up to 1 day. Heat the oil in a large skillet over medium-high heat. Add the carrot, coriander, nutmeg and remaining 1 tablespoon chili powder. Cook until the spices are fragrant and the carrot begins to soften, about 1 minute. Add the ground chicken and sprinkle with 3/4 teaspoon salt and a couple turns of pepper. Cook, breaking up the chicken, until it begins to brown, about 5 minutes. Add 1/2 cup water, bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from the heat. Mix the yogurt with the remaining 2 tablespoons lemon juice. To assemble the tacos, scoop the chicken mixture into the tortillas, then top with some onion salad and sprinkle with parsley. Serve with the yogurt and lemon wedges. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 49373,"Orange Butter Zest of 1 large navel orange, finely chopped 1/4 cup sugar 1/2 cup unsalted butter, at room temperature 1/4 cup freshly squeezed orange juice 1 1/2 tablespoons CuraHao or other orange liqueur Instructions: In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49374,"Shaved Asparagus Salad 1 bunch asparagus 2 tablespoons extra-virgin olive oil Zest and juice of 1 lemon Kosher salt and freshly ground black pepper 4 to 5 strips shaved pecorino or Parmigiano-Reggiano Instructions: Clean and trim the asparagus; remove the tough ends and the tips (you can parboil and save the tips for another dish). With a potato peeler, shave each stem, turning to allow for maximum shaving. Place the shavings into a serving bowl.
Whisk together the olive oil, lemon zest and juice and a dash of salt and pepper in a small bowl; dress the shavings with the mixture. Layer with the cheese and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 49375,"Fish Boil 10 chunks or steaked pieces Lake Michigan Whitefish (10 to 12 ounces each) 2 pounds salt 20 new waxy red potatoes 30 small onions (approximately 1 1/2-inch diameter) 1/2 pound butter, melted 10 lemon wedges Instructions: Fill a 24 quart kettle 3/4 full of water. Place over open fire or on stove and bring to boil. Add potatoes and 1 pound of salt. When boil resumes, time for 8 minutes. Then add onions wait until boil resumes then time for 2 minutes. Add whitefish and remaining salt. After 14 additional minutes of boiling dinner is ready. Broth may be ladled off prior to serving. Or use a slotted spoon to retrieve food from kettle. Fish is placed on plate along with 2 potatoes and 3 onions, melted butter is then ladled over and garnished with lemon wedge. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 49376,"Herb Chicken Soup with Spring Vegetables 3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped 3 sprigs fresh tarragon, plus 1 tablespoon chopped 3 sprigs fresh thyme 1 bay leaf 1 small onion, chopped 2 medium carrots, sliced 1 stalk celery, sliced 3 long strips lemon zest 4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds) 4 cups chicken broth, low-sodium canned or homemade 1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments 1/3 cup fresh or frozen peas 5 medium shiitake mushrooms, stemmed and sliced Instructions: Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones. When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through. Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49377,"Stuffed Sole 1 tablespoon butter for greasing baking pan 4 tablespoons olive oil 1 small onion, finely chopped 1 small carrot, finely chopped 1/2 pound shrimp, peeled and deveined 1/4 cup cream or half and half 1 tablespoon lemon juice 3/4 teaspoon dried tarragon 1/4 cup fresh breadcrumbs 1 1/2 pounds (4 pieces) filet of sole Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49378,"Mulled Wine 1 bottle red wine (recommended: \La Mozza\ Morelino di Scansano) 1 stick cinnamon 4 thin slices orange 2 thin slices lemon 2 small bay leaves 1/2 cup superfine sugar 1/4 vanilla bean, seeds scraped 1/4 teaspoon allspice 1/4 teaspoon black peppercorns 1/4 teaspoon whole cloves Small pinch cl powder Brandy Instructions: In a large pot, combine the wine, cinnamon, orange slices, lemon slices, bay leaves, sugar, vanilla bean, allspice, peppercorns, cloves, and cl powder. Bring just to a boil and stir to melt the sugar. Remove from the heat and add brandy to taste. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 49379,"Walnut Sausage Patties 1 1/2 cups toasted walnuts 1 1/4 cups rolled oats
1 1/2 tablespoons maple syrup
1 tablespoon brown sugar
1 teaspoon dried sage
1 teaspoon dried thyme
3/4 teaspoon kosher salt
1/2 teaspoon dried rosemary
1/2 teaspoon cayenne
1/4 teaspoon grated nutmeg
2 pinches of crushed red pepper
3 large eggs
Freshly ground black pepper Flavorless oil, such as canola or vegetable, for frying
Instructions: In a food processor, pulse the nuts to a coarse crumb. Add the oats, maple syrup, brown sugar, sage, thyme, salt, rosemary, cayenne, nutmeg, red pepper, eggs and some black pepper and continue to pulse just until the mixture comes together into a thick batter. There should still be some coarse bits of oats and walnuts. Heat a generous layer of oil in a skillet over medium-high heat. Dollop 2 tablespoons of batter per patty into the skillet, allowing at least 1 inch between patties, flatten them slightly and cook until golden brown on the bottom, about 4 minutes. Flip and cook until golden brown on the other side, another 4 minutes. Transfer to a plate lined with a paper towel to soak up excess oil. Repeat with the remaining batter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49380,"Citrus Marinated Olives 1 pound large green olives with pits 1 clove garlic, minced 1/2 cup extra-virgin olive oil 1 tablespoon red wine vinegar 1 lemon, zested and juiced 1/2 teaspoon dried red pepper flakes 1/2 teaspoon dried tarragon 1/4 teaspoon curry powder Instructions: Drain the olives of any brine and rinse thoroughly with cool water. Cover in cool water and allow to soak for at least 5 minutes and up to 5 hours. In a 1 to 1 1/2-quart container combine the garlic, olive oil, vinegar, lemon zest and juice, red pepper flakes, tarragon, and curry powder. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade. Allow to sit in a cool dry place for 1 day. Place in the refrigerator for another day or 2 before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 49381,"The Mauro Family Bacon and Pineapple Pan Pizza 3/4 cup water at 105 to 110 degrees F One 1/4-ounce package dry instant yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
2 1/2 cups all-purpose flour, plus extra for dusting
1/2 teaspoon kosher salt
2 tablespoons corn oil 8 slices bacon 1 1/2 cups pizza sauce (store-bought or homemade)
1 pound whole milk low-moisture mozzarella slices, from the deli (see Cook's Note)
1 cup pineapple, fresh or canned, 1/2-inch dice
Instructions: For the dough: Combine the water, yeast and sugar in a stand mixer fitted with the dough hook and let it bloom until bubbly, about 5 minutes. Add the flour, salt and 1 tablespoon corn oil and mix on medium-low for 5 minutes. Add the remaining tablespoon oil to a 12-inch cast-iron or heavy oven-safe skillet and paint it with a brush all over and up the sides. Place the dough in the center of the skillet and cover in plastic wrap. Let rise until doubled in size, for up to 2 hours. For the pizza: Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper. Arrange the bacon slices on the lined sheet tray and bake until slightly crisp but still soft in the middle, 5 to 8 minutes. Let cool, then cut into 1-inch strips. Set aside until ready to use. Turn the oven up to 500 degrees F. Press the dough down lightly in the skillet until it reaches the edge. (If the dough is being temperamental and not stretching, cover with plastic wrap and let it chill out for 10 minutes to let the dough relax, then press it to the edge.) Ladle a layer of sauce on the dough and evenly spread to the edge. Now it's cheese-shingling time! Start around the edge, letting the cheese go up the inside wall of the skillet and then covering the middle so there is one even layer of cheese on the pizza. Top with an even sprinkling of pineapple and bacon. Bake the pizza until both the cheese crust around the edge is golden brown and the toppings are nicely charred and bubbling, 20 to 30 minutes. I like using a fish spatula to gently and carefully lift a portion of the crust to peek underneath and see if it is getting super golden brown. You may need to move the skillet to the top rack or bottom rack depending on whether the top or bottom crust chars first. Let the pizza cool for 10 minutes. Slice and serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 49382,"Clams Casino Mazemen 4 strips bacon, cut into bite-size pieces 2 cloves garlic, minced
2 medium shallots, minced
One 1-inch knob fresh ginger, minced
1/4 cup Italian flavored breadcrumbs
3 tablespoons finely grated Parmesan 2 cups chicken stock
1/4 cup dry white wine
1 pound Manila clams, scrubbed
Two 4-ounce packages instant ramen noodles
Fresh basil and red pepper flakes, for garnish, optional
Instructions: In a large saucepan, add the bacon and cook over medium-high heat until the bacon begins to brown, a couple of minutes. Add the garlic, shallots and ginger and cook, stirring occasionally, until the shallots have softened, about 5 minutes. Use a slotted spoon to transfer half of the bacon mixture to a medium bowl. Add the breadcrumbs and Parmesan to this same bowl. Stir to combine and set aside to use as topping later. Add the stock and wine to the saute pan with the remaining bacon mixture to deglaze, scraping up any cooked bits stuck to the bottom. Add the clams, then cover and cook until the clams begin to open, about 10 minutes. Push the clams to one side and add the ramen noodles, then cook, stirring occasionally, until tender, about 3 minutes. Turn the broiler on. Pour the saucepan components into a 14-inch cast-iron pan and sprinkle the breadcrumb mixture over the top. Broil until the breadcrumbs are golden brown, about 5 minutes. Serve sprinkled with basil and red pepper flakes, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49383,"Cheese Omelet With Roasted Tomatoes and Onions 3 tablespoons extra-virgin olive oil 4 plum tomatoes, trimmed and halved crosswise 1 small white onion, sliced into 4 rounds Kosher salt and freshly ground pepper 1 cup panko (Japanese breadcrumbs) or plain breadcrumbs 10 large eggs 2 tablespoons milk 4 tablespoons mixed chopped herbs (such as parsley and dill) and/or scallions 4 teaspoons unsalted butter 4 ounces shredded gruyere or Swiss cheese (about 1 cup) Instructions: Preheat the oven to 450 degrees F. Brush a baking dish with 1 tablespoon olive oil. Season the tomatoes and onion rounds with salt and pepper and add to the dish, cut-side up. Mix the remaining 2 tablespoons olive oil with the panko and sprinkle over the tomatoes and onion. Bake until tender and golden brown, 15 to 20 minutes. Whisk the eggs, milk and herbs in a bowl; season with salt and pepper. Heat a small nonstick skillet over medium-high heat. Add 1 teaspoon butter, swirling to coat. When the foam subsides, add one-quarter of the egg mixture. Cook 10 seconds, then move a rubber spatula around the edge of the pan until the mixture is just set, about 1 minute. Scatter one-quarter of the cheese down the center, then fold the omelet in half. Cook about 30 more seconds, or to desired doneness. Transfer to a plate. Repeat to make 3 more omelets. Serve with the roasted tomatoes and onions. Per serving: Calories 507; Fat 35 g (Saturated 13 g); Cholesterol 579 mg; Sodium 310 mg; Carbohydrate 19 g; Fiber 2 g; Protein 27g ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 49384,"Grilled Bananas 2 bananas (not too ripe) 2 tablespoons sugar 2 tablespoons ground cinnamon 2 tablespoons honey Vanilla ice cream, for serving Bourbon or other liqueur, for drizzling, optional Instructions: Build a charcoal fire or preheat a gas grill. Slice the bananas, in their skins, in half crosswise and then lengthwise so each banana yields 4 pieces. Set aside on a clean platter. In a small bowl, combine the sugar and cinnamon. Drizzle the honey on the cut sides of the bananas and sprinkle them with the cinnamon sugar. Let the bananas sit for 5 minutes. Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin pulls away from the bananas. Remove the bananas from the grill and serve them immediately, on top of vanilla ice cream and drizzled with bourbon or liqueur, if desired. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 49385,"Slow-Cooker Sloppy Joe Sliders 1 1/2 pounds ground beef (80 percent lean) 2 cloves garlic, grated
1 inner stalk celery (with leaves), finely chopped
1 red bell pepper, finely chopped
1/2 onion, finely chopped
One 14.5-ounce can tomato sauce, such as Pomi 1/2 cup ketchup
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon sugar
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
16 slider buns or mini potato rolls, split
Instructions: In a 4- to 6-quart slow cooker, combine the ground beef, garlic, celery, peppers, onions, tomato sauce, ketchup, chili powder, dry mustard, onion powder, sugar, Worcestershire sauce, 1 teaspoon salt and 1/4 teaspoon pepper. Mix together with a wooden spoon, making sure to break up the ground beef. Set the machine to high and cook for 4 hours. Spoon the sloppy joe mixture onto the buns to make sliders. ","[Merlot, Zinfandel, Syrah, Malbec]" 49386,"Moroccan Tofu with Couscous 1 1-pound package fresh soup greens 2 tablespoons extra-virgin olive oil 1 15-ounce can cherry tomatoes, drained (juices reserved) 1 1/2 teaspoons ground cumin 1 teaspoon ras el hanout (Moroccan seasoning) or pumpkin pie spice Kosher salt and freshly ground pepper 1 cup couscous 1 12- to 14-ounce package firm tofu, drained and cut into 1/2 -inch cubes 1/3 cup dried apricots, chopped 1/3 cup pitted green olives, halved 1 tablespoon harissa (Moroccan cl paste), plus more to taste 2 tablespoons chopped fresh cilantro Instructions: Set aside the herbs from the soup greens; peel the vegetables as needed, then chop. Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the chopped vegetables; cook, stirring, until softened, 5 minutes. Stir in the tomato juices, 1/2 teaspoon each cumin, ras el hanout and salt, and a few grinds of pepper. Cook until the liquid is thickened, 2 minutes. Add 2 cups water and the tomatoes. Cover and simmer until the vegetables are tender, 8 to 10 minutes. Meanwhile, prepare the couscous as the label directs; set aside. Add 1/2 cup water, the tofu, dried apricots, olives, harissa and the remaining 1 teaspoon cumin and 1/2 teaspoon ras el hanout to the pot; gently stir to combine. Cover and warm through, about 5 minutes. Remove from the heat. Chop the soup green herbs and add to the pot along with half of the cilantro. Season with salt and more harissa. Serve with the couscous and top with the remaining cilantro. ","[Ros, Grenache Blanc, Vermentino, Sauvignon Blanc]" 49387,"Country Captain Chicken Fricassee 1/4 cup sliced toasted almonds 1 (3 1/2 pound) frying chicken, cut into 8 pieces 1 teaspoon salt Freshly ground black pepper All-purpose flour, for dredging 2 tablespoons vegetable oil 1 tablespoon butter
1/2 medium onion, diced 1 large yellow bell pepper, diced 2 cloves garlic, smashed 2 teaspoons curry powder 1 teaspoon fresh thyme leaves Pinch cayenne
1 (15-ounce) can chopped tomatoes 1/4 cup dried currants Cool Yogurt and Herb Sauce, recipe follows : 1 cup whole milk plain yogurt 1/4 cup fresh cilantro leaves, chopped 5 scallions, white and green parts finely chopped 1 tablespoon honey Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden. Remove almonds and set aside, reserve skillet.
Season the chicken all over with salt and pepper. Dredge the chicken in flour and shake off any excess. Heat the oil and butter in the skillet over medium high heat. Cook the chicken on both sides until golden brown, about 8 minutes. Transfer to a dish and set aside. Add the onion, bell pepper, garlic, curry powder, thyme, and cayenne to the pan. Stir to loosen up the brown bits on the bottom of the pan. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes. Remove skillet from the oven and transfer chicken to a serving dish. Spoon any oil off the surface of the sauce and discard. Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly. Season with salt and pepper, to taste. Spoon the sauce over the chicken and scatter the toasted almonds on top. Serve with a dollop of cool yogurt and herb sauce. In a bowl combine the first 4 ingredients, season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49388,"Tortellini with Spinach Walnut Pesto 4 ounces chopped walnuts 2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market) 1 cup chicken stock or broth 10 ounces (1 package) baby spinach, reserve a few leaves for garnish 2 cloves garlic 2/3 cup (a couple of handfuls) grated Parmigiano or Romano 1/4 teaspoon ground nutmeg or freshly grated 1/4 cup extra-virgin olive oil Salt and pepper Edible flowers, optional plate garnish, nice for parties Instructions: Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool. Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions. Heat 1 cup chicken stock or broth to a boil and remove from heat. Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste. Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 49389,"Caesar Deviled 6-Minute Eggs 4 eggs 1/2 cup mayonnaise, such as Kewpie
2 cloves garlic, finely chopped
1 tablespoon grated Parmesan, plus shaved Parmesan for garnish
Olive oil
4 anchovy fillets, finely chopped
2 tablespoons capers, finely chopped
1/4 cup panko breadcrumbs
Zest of 1 lemon Chopped fresh parsley, for garnish
Instructions: Add the eggs to a small pot with cold water to cover. Bring to boil, then lower the heat and simmer gently for 6 minutes. Remove the pot from the heat and use a slotted spoon to transfer the eggs to a bowl of ice water, cracking the eggs slightly to make them easier to peel. When cooled slightly, remove the shells with a spoon, then set the eggs aside to cool completely. Meanwhile, combine the mayonnaise, garlic and Parmesan in a small bowl; mix well. Transfer to a pastry bag with the tip cut off. Heat 2 tablespoons olive oil in a small saut pan over medium heat. When the oil is glistening, add the anchovies and capers; saut until beginning to crisp. Stir in the panko and cook until beginning to toast, about 3 minutes. Remove from the heat and set aside. Cut the eggs in half lengthwise. Pipe the desired amount of mayonnaise mixture--1 to 2 tablespoons--onto each egg yolk. Top with the panko mixture, 1 shaving of Parmesan, and some lemon zest and parsley. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49390,"Lamb Biriyani 3/4 cup grated unsweetened coconut 2 teaspoons white poppy seeds, optional 10 to 12 fresh curry leaves, optional 1 to 2 teaspoons chopped fresh green cl (serrano or Thai), according to taste 3 tablespoons vegetable oil 3 tablespoons ghee, recipe follows 3 cups thinly sliced onions 1 tablespoon minced garlic 1 tablespoon minced ginger 2 teaspoons coriander 1 teaspoon cumin 1/2 teaspoon black pepper 1/4 teaspoon cayenne 1 1/2 teaspoons Garam Masala (see below) 2 teaspoons salt 1/4 cup plain yogurt 2 tablespoons fresh lime juice 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh mint 2 pounds boned leg of lamb, cut into 3/4-inch cubes (about 4 cups) 3 cups basmati rice 2 teaspoons salt 2 tablespoons vegetable oil 2 tablespoons ghee 2 cups thinly sliced onions 1/2 cup broken cashew pieces 1/2 cup golden raisins 4 large hard-boiled eggs, halved 1/2 pound (1 stick) unsalted butter 4 whole pieces star anise 2 teaspoons fennel seeds 2 teaspoons ground cinnamon 2 teaspoons ground clove 2 teaspoons ground cardamom 1 teaspoon ground nutmeg Instructions: In a blender or mini food processor combine the coconut, poppy seeds, curry leaves, green chili, and 1/2 cup water (or more) to make a paste like thick pesto. Set aside. Heat 3 tablespoons oil and 3 tablespoons ghee in a wide frying pan over medium-high heat. Add 3 cups onions and saute until the edges are lightly browned. Put in the garlic and ginger and continue frying about 3 minutes, until you smell the aroma and the onions are brown. Stir in the ground masala, garam masala, salt, and coconut paste and fry for 2 to 3 minutes. Add the yogurt, lime juice, cilantro, and mint. Stir over medium-high heat for 2 to 3 minutes. Now put in the lamb pieces and stir. When the mixture comes to a boil, reduce the heat, cover, and simmer for 30 to 40 minutes, until the meat is tender. Stir occasionally. In a large bowl, wash the rice in many changes of water until the water no longer appears cloudy. Drain thoroughly. Prepare the garnish by heating 2 tablespoons oil and 2 tablespoons ghee in a frying pan. Add the 2 cups onions and fry over medium-high heat, stirring constantly, until they turn deep reddish brown and crisp (10 to 15 minutes). Remove the onions to a plate with a slotted spoon. Fry the cashews in the reamining oil until brown. Remove the nuts with a slotted spoon and repeat with the raisins. Set aside. Prepare the rice by combining the 2 teaspoons salt, the drained rice, and 5 cups water in a large heavy pan with a tight-fitting lid. Bring to a boil, cover, and simmer 20 minutes on low heat. Remove from the heat. Preheat the oven to 350 degrees F. Fluff the rice and spread one third of it in the bottom of a casserole or Dutch oven with a tight-fitting lid. Sprinkle one third of the fried onions, cashews, and raisins on top of rice, then add half the lamb mixture. Continue to layer with one third of the rice, one third of the garnish, all the remaining lamb, and finally the last third of rice. Reserve the last third of the garnish for later. Seal the top with foil, then place the lid over the foil. Bake for 30 minutes. Spoon onto a large platter and garnish with the remaining fried onions, cashews, and raisins. Place the halved boiled eggs, yolk up, around the edges of the platter. Serve immediately. In a heavy, preferably light-colored skillet melt the butter over medium-low heat. The melted butter will sputter gently as the moisture boils out of it, and the bubbles will change from large to fine and foamy. Once the foam appears, push it aside every few seconds to see if the milk solids have settled to the bottom of the pan. When this sediment appears golden brown, remove it from the heat. Do not let it turn dark brown. Cool the ghee for a minute or two, then pour the liquid into a container with a tight-fitting lid, leaving most of the solids behind. Cool it completely, cover, and store at room temperature for 1 month or in the refrigerator for 3 months. Ghee turns to a solid as it cools, so bring it to room temperature before using, or melt it by placing the jar in which it is stored in hot water. Place the star anise in a coffee grinder and grind to a fine powder. Measure out 2 teaspoonfuls, reserving the rest for another use. Grind the fennel seeds in the coffee grinder to form a fine powder. Combine all the ingredients and store in an airtight jar away from the light. It will keep for 6 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49391,"Chuck's Enchiladas 12 ounces ground beef 1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 small yellow onion, finely diced
32 ounces low-sodium beef broth
Two 14-ounce cans whole tomatoes
1 tablespoon tomato paste
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons ground cumin
6 dashes hot sauce, such as Cholula Kosher salt 1/4 cup cornstarch
Twelve 6-inch flour tortillas
8 ounces Cheddar cheese, grated
8 ounces jack cheese, grated
6 ounces processed cheese, grated
Instructions: In a large skillet over medium-high heat, cook the ground beef, garlic powder, black pepper and onion, crumbling the beef as you cook it, until well browned, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour off any excess grease but do not clean the skillet. To the same skillet, add the beef broth, tomatoes, tomato paste, chili powder, paprika, cumin, hot sauce and some salt. Smash the tomatoes into small bits as you stir. Bring the mixture to a boil, then reduce to a simmer. Use an immersion blender to puree the sauce. Simmer for 1 hour. After 1 hour, mix the cornstarch with 1/4 cup water in a small bowl. Add the slurry to the sauce. Raise the heat to medium high and let it boil and thicken for 3 minutes. Return the beef to the pan and stir. Preheat the oven to 350 degrees F. Soften the tortillas in the microwave, wrapped in a paper towel, for 15 to 45 seconds, depending on your microwave. Mix together all 3 cheeses in a bowl. Place a couple of tablespoons of cheese in the center of each tortilla, making a line down the center. Roll each tortilla up and place it seam-side down in a 9-by-13-inch pan. Once all the tortillas are in the pan, spoon or ladle the sauce over the top of them. Top with the leftover cheese and bake until bubbly, about 18 minutes. To make ahead: Assemble the tortillas in the pan and cover with plastic wrap. Put the cooled sauce in an airtight container. Keep the extra cheese for topping in another container. Throw everything into the fridge. When ready to cook, top the tortillas with the sauce and cheese and bake! ","[Syrah, Tempranillo, Garnacha, Barbera]" 49392,"Cracked Chocolate Earth with Whipped Cream (Flourless Chocolate Cake) 1 pound bittersweet chocolate, chopped into small pieces 1 stick unsalted butter (see Cook's Note) 9 large eggs, separated 3/4 cup granulated sugar, plus 1 tablespoon 2 cups heavy cream, cold Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture. Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan (spray the bottom with nonstick spray) and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then unmold. While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy. Dust the cake with confectioners' sugar. Serve at room temperature with the whipped cream. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 49393,"Lemon Rice 1 tablespoon vegetable oil 1 small yellow onion, finely diced
2 cups long-grain white rice
Kosher salt
1/4 cup fresh lemon juice
3 tablespoons chopped fresh mint, plus more for garnish
Instructions: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, taking care not to let them color, 3 to 5 minutes. Add the rice and stir to coat with the oil. Add 3 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, then cover and cook until all of the liquid has been absorbed, about 20 minutes. Remove from the heat and fluff with a fork to separate the grains. Let sit, covered, for 5 to 10 minutes. Add the lemon juice and mint to the rice and toss to distribute evenly. Serve hot, garnished with chopped mint. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 49394,"Carrot Ice Cream Cake About 10 ounces oil About 15 ounces sugar 4 eggs About 10 ounces all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 2 teaspoons ground cinnamon 2 cups organic carrots (about 3 large) 8 1/2 ounces pineapple (1 large golden pineapple) 1 cup hickory nuts 1 liter milk About 17 to 18 ounces cream About 14 ounces sugar, divided About 5 ounces glucose 1/2 teaspoon salt Cream cheese or (recommended: Brilliant Savarin Cheese) 30 egg yolks About 17 to 18 ounces carrot reduction (need 30 large carrots) About 3 1/2 ounces pineapple reduction (need 1 large pineapple) About 17 to 18 ounces milk 8 ounces heavy cream About 8 1/2 ounces sugar About 3 1/2 ounces dry milk About 4 1/2 ounces dry glucose About 1/4-ounce ice cream stabilizer About 2.2 pounds fresh pineapple puree (2 large golden pineapples) About 8 1/2 ounces sugar About 1/4-ounce Pectin NH (found in specialty stores) Pinch salt 1 teaspoon vanilla extract White Chocolate Spray: About 17 to 18 ounces cocoa butter About 22 ounces white chocolate (recommended: Valhrona) About 3 1/2 ounces glucose About 7 ounces fondant icing 1 cup whole hickory nuts, toasted Toothpicks Masking tape About 17 to 18 ounces white tempered chocolate Instructions: For the Carrot Cake: In a kitchen aid bowl, with paddle attachment, add the oil and sugar. Mix well, about 1 minute. Add the eggs to the bowl and mix. Once the eggs are mixed, sift the dry ingredients and add to the bowl. Mix until incorporated. When the flour has been mixed, add the carrots, drained pineapple and nuts. Mix well, scraping down the sides of the bowl. Pour the mixture onto a full sized sheet pan that has been lined with a silpat. Preheat the oven to 350 degrees F and bake until golden brown, approximately 10 minutes, rotating at the halfway point. Cool the cake to room temperature then place in the freezer to chill. For the Cheese Ice Cream: Place the milk, cream, half of the sugar, glucose and salt in a saucepan. Bring it to a simmer. While this is heating, crack the yolks, and place the other half of the sugar to the side. Place the cheese in a bain marie that has an ice bath nearby. Once the milks are hot, whisk the sugar into the yolks, temper the eggs with the hot milk, and stir. Place it back in the pan, and onto medium heat. Cook the ice cream until thickened enough to coat the back of a wooden spoon. Pour the anglaise into the bain marie, over the cheese. Allow it to cool completely, then burmix the anglaise and strain it through a fine sieve. Pour into your ice cream machine and chill in freezer for at least 1 hour. For the Carrot Ice Cream: Begin by peeling and juicing approximately 30 carrots. Using a juicer, juice the carrots to yield 2 liters juice. Cook the carrot juice until reduced to about 17 to 18 ounces. It should have become thick. Juice 1 pineapple with a juicer and then just like the carrot juice, cook it until reduced to 3 1/2 ounces. To begin the ice cream, place the milk and cream in a saucepan. Mix together the sugar, dry milk, dry glucose and stabilizer. Whisk it into the milks. Cook the mixture to 185 degrees F. While the mixture is heating pour the carrot juice and pineapple into a bain marie with an ice bath. Pour the mixture over the juices and cool completely. Strain through a chinois and put in ice cream machine. Freeze for at least 1 hour. For the Pineapple Chips: With the left over pulp from the grated pineapple from the carrot cake, place it into the blender and puree. Pat the chips out onto a silpat and sprinkle with powdered sugar. Preheat the oven to 210 degrees F. Place the chips into the oven for at least 2 hours. Once the chips are dry, take the chips out of the oven, and turn the temperature up. Using a small wooden dowel, heat the chips until pliable and roll the chips around the dowel and then pull them off. Cool, set aside. For the Pineapple Sauce: Using fresh Pineapple, peel 2 pineapples, cut them up and remove the core. Place it into the blender and puree until smooth. Strain the puree through a chinois. Mix the sugar, pectin and salt. In a pan combine the puree with the sugar and pectin and add the vanilla. Cook on medium heat until thick, approximately 3 minutes after it comes to a simmer. Strain the sauce and put into a bain marie to cool completely. Place in a squeeze bottle. For the White Chocolate Spray: Heat the cocoa butter until melted in the microwave. Heat the white chocolate separately in the microwave until melted. Now that the 2 are melted, burmix them together and mix in the vanilla and salt. Strain through a chinois. Keep in a warm place until ready to spray your cake. For the Fondant Sugar Work: Place the glucose and fondant together in a small pan, and cook until pale golden. Pour it into a small glass bowl. Allow to cool but not set up. For the Hickory Nut Sugar Spears: While cooling pierce 6 hickory nuts with toothpicks. Place a piece of masking tape up on the edge of a table or the edge of a shelf. Dip the nut into the sugar and stick the toothpick into the masking tape so that it can hang and the sugar drips and it cools. Cut it however long you want your spear. Assemble the cake: Now that the cake is frozen, cut out pieces of cake using a 6-inch cake ring. With large cookie cutters cut out 2 more circles that are 4 inches in diameter. Place the cake ring on a cardboard that is the same size. Line the ring with a piece of acetate. Place the largest piece of cake on the bottom. Paddle the cheese ice cream in a kitchen aid bowl to soften it. Place it into a piping bag and pipe around the base of the cake and all the way up the sides of the ring. Just so the sides of the ring are covered with ice cream. Allow it to chill 5 minutes. Paddle the carrot ice cream the same way, and place it into a piping bag. Pipe a layer of ice cream over the cake. Place it into the freezer 10 minutes. Place another layer of cake, and repeat with ice cream. Place it into the freezer for 10 minutes. Pipe a thin layer of pineapple sauce over the ice cream. Allow to freeze for 10 minutes. Pipe a layer of cheese ice cream over the sauce. Freeze for 10 minutes. Place the last cake over, and pipe the cheese ice cream on the top to finish. With an off-set long metal spatula, smooth out the top. Allow the cake to freeze for at least 1 hour. Once frozen, pull out the cake, remove the ring and the acetate. Smooth out the sides. Prepare to spray the cake with the white chocolate spray. Once the cake is sprayed, place it into the freezer while tempering chocolate. Temper chocolate and spread onto transfer sheet, cut as desired. Place the tempered chocolate on the outside of the cake, adhering it by using honey. Garnish the top with pineapple sauce and hickory nut spears. Serve with pineapple sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49395,"Shabbat Coffee Cake with Red Wine-Soaked Prunes 10 ounces pitted prunes 1/2 cup granulated sugar 1 1/4 cups dry red wine 1 cinnamon stick, optional 1 1/2 cups (190 grams) all-purpose flour, such as King Arthur 3/4 cup (140 grams) packed dark brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 8 tablespoons (114 grams) unsalted butter, melted 1 teaspoon vanilla extract 8 tablespoons (114 grams) unsalted butter, softened at room temperature 2 1/4 cups (273 grams) all-purpose flour, such as King Arthur 2 teaspoons (8 grams) baking powder\u202f 1/2 teaspoon (3 grams) baking soda 1 teaspoon (3 grams) kosher salt, such as Diamond Crystal (if using Morton\u2019s, use 1/2 teaspoon) 1 1/2 cups (281 grams) granulated sugar 1 tablespoon (11 grams) vanilla extract Seeds of 1 vanilla pod 2 large eggs 1 1/3 cups (304 grams) full-fat sour cream\u202f 3 tablespoons powdered sugar, to garnish Instructions: For the prunes: In a small pot, combine the prunes, granulated sugar, wine and cinnamon stick if using. Bring it to a simmer over medium heat. Reduce the heat to low and cook, stirring occasionally, until the wine reduces by about a quarter and the mixture becomes syrupy, 15 to 20 minutes. Turn off the heat and let the prunes cool to room temperature. Transfer to a container, cover and refrigerate until you\u2019re ready to make the cake. (You can do this up to a week ahead of time and keep them chilled until ready to use.) For the streusel topping: Combine the flour, dark brown sugar, cinnamon and salt in a mixing bowl. Break up any lumps of sugar with your hands, and then mix to evenly distribute all the ingredients. Add the melted butter and vanilla, and with a fork, gently mix the mixture together until large crumbles form. Use your hands and continue to gently mix until the topping is in crumbled bits ranging in size from a small marble to a lentil. Cover and place the streusel in the refrigerator to chill while you mix the cake. For the cake: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch springform pan with a circle of parchment paper and then butter the bottom and sides with 1 tablespoon of the softened butter. Set aside. In a mixing bowl, sift together the flour, baking powder and baking soda. Mix in the salt and set aside. In another mixing bowl, cream together the remaining 7 tablespoons of butter with the granulated sugar, vanilla extract and vanilla seeds. I like to do this with a large, stiff spatula, or a wooden spoon, beating the mixture for 2 minutes. Add the eggs and mix to fully combine. Add the sifted dry ingredients to the butter mixture, and gently fold them together until uniform. Last, add the sour cream and gently fold it through the batter until just combined. A few streaks is ok; you don\u2019t want to overmix it. Remove the prunes from the red wine syrup, straining off the liquid. Save the liquid for later! It\u2019s great drizzled on fruit or ice cream. Roughly chop the prunes and set aside. Transfer half of the batter to the prepared pan, and smooth it out into an even layer with a spatula. Add the chopped prunes in an even layer and then cover with the remaining batter, smoothing it out into an even layer. Remove the streusel from the fridge and gently break up any large clusters with your hands. Top the cake with the streusel crumbles in an even layer. Bake until set and a toothpick inserted in the center comes out clean with just a few moist crumbs, 50 to 55 minutes. Allow the cake to cool in the pan on a heatproof surface for at least 1 hour. Release the outer ring of the springform pan, running a butter knife around the edges if the cake seems to stick in any areas. I like to leave the cake on the bottom round of the pan for easy serving. Place the coffee cake on a serving platter or cake stand and using a small, fine strainer, dust the powdered sugar all over the top of the cake. Slice and enjoy. Shabbat Shalom! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49396,"Deep Fried Mars Bars 1 cup sifted flour 1 teaspoon salt 3/4 cup cold water 1/4 teaspoon baking powder 4 Mars or other caramel covered candy bars Shortening or oil for frying Instructions: Mix flour, salt, and water until smooth, cover, and let stand at room temperature 20 to 30 minutes. Stir baking powder into batter. Place shortening or oil in a deep fat fryer, insert thermometer, and begin heating over high heat. Dip candy bars into batter, allowing excess to drain off. Fry in 375 degree fat until golden and crisp. Drain on paper toweling. ","[Chardonnay, Riesling, Gewrztraminer]" 49397,"Almond Cookie Shells for Ice Cream 1 tablespoon soft butter and 1 tablespoon flour, for coating pan 2 egg whites 1/4 cup milk 1 teaspoon vanilla extract 1/8 teaspoon salt 4 tablespoons (1/2 stick) unsalted butter, melted 1 cup confectioners' sugar, sifted 3/4 cup all-purpose flour, sifted 3/4 cup sliced almonds Instructions: Preheat oven to 400 degrees F. Combine the tablespoon each butter and flour to make a paste. Spread some over a cookie sheet and set aside. Combine egg whites, milk, vanilla, and salt and let sit until room temperature. (You can speed the process by slightly warming mixture over a pan of hot water.) Add melted butter to egg white mixture. Whisk in sugar until evenly blended. Add flour and whisk until smooth. Spoon 1 1/2 tablespoons batter per cookie onto prepared cookie sheet. Allow six inches for spreading; each sheet will hold 3 cookies. With a spatula, spread each blob of batter out to form a thin 5-inch circle, leaving about an inch between cookies. Scatter some almonds over batter. Bake about three to five minutes, until lightly golden all over. Slide a long spatula under each cookie, carefully lift off and immediately place cookie over an inverted coffee cup or custard cup. Cover with a dry cloth and press down to mold into a fluted shell. Repeat with other cookies. Shells will stiffen in 1 to 2 minutes. Recoat baking sheet and repeat spreading, baking, and molding process until all cookies are baked. Serve immediately or store in airtight tins. It takes some practice to get the knack of molding these thin, crisp cookies. They make a delightful \bowl\ for ice cream or sorbets. These cookies can also be cooled curved over a rolling pin for tuiles, or tile-shaped cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 49398,"Death by Chocolate Cookies 1 stick (8 tablespoons) unsalted butter, melted 1/2 cup light brown sugar 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 teaspoons kosher salt 2 teaspoons baking powder 1 teaspoon baking soda One 3.9-ounce packet instant chocolate pudding 2 large eggs 2 cups all-purpose flour 2 cups semi-sweet chocolate chips 2 cups crushed salted pretzel rods Cooking spray, for greasing Flaky sea salt, for serving Frozen whipped topping, such as Cool Whip, for serving Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Whisk together the butter, both sugars, vanilla and salt in a large bowl. Whisk in the baking powder, baking soda and chocolate pudding. Add the eggs, one at a time, using a wooden spoon to mix well after each addition. Stir in the flour, chocolate chips and pretzels. Lightly spray a 1/2-cup measuring cup with cooking spray. Fill the measuring cup with dough, pressing it in until the dough takes on a biscuit shape. Unmold the biscuit into a cast-iron pan and repeat with the remaining dough until you have 8 cookies. Place the skillet over indirect heat, close the grill and bake, about 30 minutes (see Cook's Note). Remove the pan from the grill and sprinkle the cookies with flaky sea salt. Serve with scoops of frozen whipped topping. (Alternatively, you can bake these in a 350 degrees F oven for 25 to 30 minutes.) ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 49399,"Pumpkin Soup 2 large butternut squash 2 tablespoons coriander seeds 2 dried chillies A few glugs olive oil 10 slices pancetta, cut into 1/2-inch (1 centimetre) pieces A bunch fresh sage 11 ounces (300 grams) chestnuts 1 onion, finely chopped About 2 3/4 pints (1 1/2 litres) chicken stock 4 tablespoons sour cream Extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. (200 degrees C/Gas 6) Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chili, nice and fine, and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft. Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan. Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49400,"Cinnamon-Sugar Waffles with Blueberry Syrup 2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups whole milk 2 large eggs 6 tablespoons butter, melted and cooled Cinnamon and powdered sugar, for serving Blueberry Syrup, for serving 2 cups frozen blueberries, thawed 1/2 cup pure maple syrup 1 teaspoon fresh lemon zest Instructions: Preheat a waffle iron according to manufacturer's instructions. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and 1/2 teaspoon salt. In another bowl, whisk together the milk, eggs, and butter. Add the wet mixture to the dry and whisk to combine, being careful not to over mix. Some lumps are good. Depending on the size of your waffle maker, add 1/4 to 1/2 cup of batter into the center of the waffle iron. Close the lid and cook until golden and crisp, 3 to 5 minutes. Add the blueberries, maple syrup and zest to a saucepan and heat over medium heat. Use a wooden spoon to break up some of the berries. Simmer for 5 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49401,"Roasted Butternut Squash Tacos with Avocado Hummus 1 pound butternut squash, cut into 1-inch cubes 4 tablespoons extra-virgin olive oil 1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Juice of 1 lime
Kosher salt and freshly ground black pepper 1 bunch (about 4 leaves) kale, stemmed, cut in chiffonade One 15-ounce can chickpeas, rinsed and drained
1 large avocado Twelve 6-inch corn tortillas
8 ounces queso fresco, crumbled
Instructions: Preheat the oven to 425 degrees F. Place the squash on a baking sheet and toss with 2 tablespoons of the olive oil, 1 teaspoon of the cumin, the chili powder, smoked paprika, half of the lime juice, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender, 15 to 20 minutes. Heat the remaining 2 tablespoons olive oil in a nonstick skillet. Add the kale and 1/2 teaspoon salt and saute until wilted, 3 to 5 minutes. Set aside. In a bowl, combine the chickpeas, the remaining 1/2 teaspoon cumin, the remaining lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Mash until chunky. Add the avocado and mash again until fully combined. To assemble the tacos: Spread 1 tablespoon of the avocado hummus on a tortilla, top with 1/4 cup of the roasted squash and some sauteed kale. Sprinkle with queso fresco. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 49402,"Pumpernickel Pastrami Panini with Rosemary-Ale Jus 5 tablespoons unsalted butter, divided 1 3/4 cups beef broth 3/4 cup dark beer 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced fresh rosemary leaves 1/2 teaspoon onion powder 1/2 teaspoon freshly ground black pepper, divided 2 1/2 cups thinly sliced yellow onion 1 1/2 cups thinly sliced apple 1/2 teaspoon salt 12 ounces shaved pastrami 8 slices pumpernickel bread 4 ounces thinly sliced sharp white Cheddar Instructions: To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized saucepan, over medium-low heat; whisk in beef broth, beer, garlic, rosemary, onion powder and 1/4 teaspoon pepper, and allow to simmer. In a large cast iron skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper, and cook for 7 to 8 minutes, stirring frequently, until light golden brown and tender; remove from skillet and set aside. Divide pastrami equally between 4 slices of bread; top with apples and onions, and white Cheddar cheese. Top with remaining bread slices. Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan, place the bottom of a heavy skillet on top, and press down to flatten. Cook for 2 minutes, flip, press down with heavy skillet again, and cook an additional 2 minutes, or until crisp. Repeat process with remaining 1 tablespoon butter and additional 2 sandwiches; slice sandwiches in half, diagonally. Divide rosemary-ale jus into 4 small bowls, and serve with panini for dipping. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]

" 49403,"Southern California Collard Greens 4 pounds young collard greens (about 4 bunches) 3 tablespoons olive oil 1 onion, julienned 2 garlic cloves, smashed 2 large ham hocks (about 2 pounds), smoked and cooked 2 bay leaves 2 quarts chicken broth, low sodium 1/4 cup apple cider vinegar 1 tablespoon sugar 1 teaspoon red pepper flakes Seasoned salt Instructions: To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Fill the sink with water and salt (the salt helps to remove any impurities). Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and hand shred them into ribbon-like pieces (chiffonade). Repeat until all the leaves are shredded. Coat a 6-quart stockpot with olive oil and place over medium heat. Add the onion and garlic, stir to coat, then add the ham hocks and bay leaves; cook about 8 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, sugar, and red pepper flakes. Bring up to a hard boil for 10 minutes, until greens start to wilt. Turn the greens over with a wooden spoon, do not stir. Lower to a gentle boil, cover the pot, and let cook for 45 minutes. Taste the \pot liquor\ (broth) and check the seasoning, add seasoned salt. Cover and let cook for 15 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49404,"Root Vegetable Mash 2 parsnips, peeled 1 celery root, trimmed 2 Yukon gold potatoes, peeled 1/2 cup heavy cream 1/3 pound butter Salt and pepper, to taste 1 tablespoon olive oil 1 cup sliced shiitake mushrooms 1 cup sliced chanterelle mushrooms 1 cup red wine 4 cups demi-glace Instructions: Boil vegetables in a medium pot until tender. Drain liquid, and mash with cream and butter. Season with salt and pepper. Serve warm. For the Gravy: In a medium sauce pan heat the olive oil over medium heat and saute mushrooms until soft. Add the wine and demi-glace and reduce until the gravy coats the back of a spoon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49405,"Three Cheese Calzone with a Quick Tomato Sauce All-purpose flour, for dusting 1 ball pizza dough
12 slices pepperoni
1 cup cubed provolone 1 cup cubed mozzarella 1 cup grated Parmesan 1 egg beaten with 1/2 teaspoon water Kosher salt and ground black pepper
Extra-virgin olive oil, for drizzling 1/2 onion, chopped
1 clove garlic, crushed One 15-ounce can San Marzano crushed tomatoes
1/4 cup chopped basil
Instructions: Preheat the oven to 400 degrees F. On a large floured surface take your pizza dough and cut it into fourths. Roll out the quartered dough until it forms a circle (think mini pizzas). Place 3 slices of the pepperoni, 1/4 cup provolone, 1/4 cup mozzarella and 1/4 cup Parmesan on the bottom of a dough circle. Repeat with the remaining circles. Brush the edges of the dough with some egg wash; this will act as the glue and seal the calzones. Fold the top of the dough over the filling and press to seal. Once all the calzones are stuffed and sealed, brush the remaining egg wash on top of the calzones, sprinkle with salt and bake until the dough is golden brown and the cheese is melted inside, 12 to 15 minutes. For the quick tomato sauce, heat a pan over medium-high heat with a drizzle of oil. Add the onions and garlic and cook for 3 to 4 minutes. Add your tomatoes, season with salt and pepper and cook until the sauce beings to simmer. Remove from heat and add the basil. Serve the calzone with a side of the tomato sauce and enjoy! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49406,"Churro Loaf Cake Nonstick baking spray, for the pan 15 tablespoons unsalted butter, at room temperature 2 cups sugar 1/2 cup buttermilk 1/3 cup vegetable oil 3 teaspoons vanilla extract 4 large eggs, at room temperature 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 6 ounces semisweet chocolate, finely chopped 2 tablespoons light corn syrup 3/4 cup heavy cream Instructions: Position a rack in the center of the oven and preheat to 375 degrees F. Coat a 9-by-5-inch nonstick loaf pan with baking spray and set aside. Cream 12 tablespoons of the butter and 1 1/2 cups of the sugar in a stand mixer fitted with the paddle attachment until pale and fluffy, about 6 minutes.
Meanwhile, place the buttermilk, vegetable oil, vanilla extract and eggs in a liquid measuring cup and whisk with a fork until combined. Whisk together the flour, baking powder, salt and baking soda in a medium bowl and set aside.
Reduce the mixer speed to medium-low, then add a third of the flour mixture and mix until fully incorporated, about 20 seconds. Add half of the egg mixture, again mixing until fully incorporated. Repeat with the remaining flour and egg mixtures, making sure to scrape the sides and bottom of the bowl with a rubber spatula after each addition.
Pour the batter into the prepared pan and smooth the top with a rubber spatula or small offset spatula.\u202fTap the bottom of the pan swiftly against the counter 10 to 15 times to release any large air bubbles.
Bake on the center rack, rotating the pan halfway through, until the top of the loaf is deeply golden brown and a toothpick inserted in the center of the cake comes out clean, 55\u202fminutes to 1 hour. Let the cake cool in the pan for 15 to 20 minutes before removing it from the pan and allowing it to fully cool on a baking rack, about 1 hour.
Meanwhile,\u202fcombine the cinnamon and remaining 1/2 cup sugar in a small bowl, then pour two-thirds of the mixture in a rectangle about the size of the loaf cake on a baking sheet.
Once the cake is fully cooled, place the chocolate and corn syrup in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until just simmering, then carefully pour over the chocolate. Allow to sit for 1 minute, then stir with a rubber spatula until the heavy cream is fully incorporated, the chocolate is completely melted and the sauce is smooth and glossy.
Melt the remaining 3 tablespoons of butter in a small bowl in the microwave. Using a pastry brush, evenly coat all 4 sides and the top of the cake with the melted butter. Carefully press each side of the cake into the sugar mixture, using your hands to press the cinnamon sugar to fill in any uncovered spots. Sprinkle the remaining cinnamon sugar evenly over the top of the cake. While the cake is still on the sheet pan, drizzle the chocolate sauce over the top, then transfer to a serving platter.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49407,"Vanilla Poached Pears in Fruit Juice 4 cups peach flavored white grape juice 1/2 vanilla bean, split 1 orange, zested 4 pears, peeled (Bartlett or Anjou) 1/2 cup sugar free raspberry preserves Instructions: In a saucepan, make the poaching liquid by combining the grape juice, vanilla bean, and orange peel. Add the peeled whole pears and cover with a round of parchment paper to keep the part of the pear at the surface from oxidizing. Simmer for 30 minutes or until fork tender. Turn off the heat and let cool in the poaching liquid. Once cooled, chill them in the poaching liquid. When ready to serve them, remove them from the poaching liquid, and using a small paring knife cut out a whole from the bottom to hollow it out. Stuff the hole with the jam and place on plates. Warm the remaining jam with an equal amount of poaching liquid, drizzle it over the pears, and serve. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 49408,"Cobb Salad with Walnuts 1 tablespoon vegetable oil 1 pound boneless, skinless chicken breast halves 1/8 teaspoon salt 8 strips bacon, cut into 1-inch strips ? cup extra-virgin olive oil ? cup Fisher? Whole Almonds 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 teaspoon dried oregano 1 tablespoon reserved bacon fat 2 medium heads romaine or 1 head iceberg lettuce 1 large avocado, cut into 1-inch cubes 1 pint cherry tomatoes, halved 4 large eggs, hardboiled, coarsely chopped 4 ounces blue cheese ? cup Fisher? Walnut Halves & Pieces, toasted and chopped Instructions: Cook the chicken breasts and bacon: Heat a medium skillet and add the oil. When the oil is very hot, season the chicken breasts with salt and add them to the skillet. Cover and cook for 15 to 20 minutes, turning every 4 minutes until internal temperature reaches 165F. Reduce the heat to medium-low if the chicken is browning too quickly. Remove the chicken from the skillet and place on a flat surface to rest. Pour the excess oil from the pan and add the bacon. Cook the bacon over medium heat until crispy, 5 to 8 minutes. Reserve the bacon grease. Keep the bacon and chicken warm. Make the dressing: In the bowl of the food processor, blend the olive oil, almonds, mustard, red wine vinegar, and oregano. Add the reserved bacon grease. Taste for seasoning. Assemble the salads: Cut the romaine into 1-inch slices and place one quarter on each of four plates. Slice the chicken and arrange a few slices in a row on top of each of the four plates. Make a row each of avocado, tomato and chopped egg with a drizzle of dressing. Add the warm bacon and sprinkle with the blue cheese and walnuts. Top with any remaining dressing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 49409,"Orange Semolina Cake 1/4 cup fine semolina flour 1/2 cup sugar One 16-ounce container whole-milk or part-skim ricotta 2 large eggs, separated 2 tablespoons orange liqueur 1 teaspoon grated orange zest 1/2 cup golden raisins 1/4 teaspoon salt Confectioners' sugar for dusting Instructions: Preheat oven to 350 degrees F. Butter an 8-inch round cake pan. In a small saucepan, bring 1 1/2 cups water to a boil. Drizzle the semolina into the water, stirring constantly with a wooden spoon. Stir in 1/4 cup of the sugar. Cook, stirring often, until thickened, about 4 minutes. Remove the pan from the heat and let cool slightly. In a large bowl, whisk the ricotta, egg yolks, liqueur, and zest. Stir in the raisins. In a large bowl, beat the egg whites with salt on low speed until foamy. Gradually beat in the remaining 1/4 cup sugar on high speed and beat until the whites hold stiff peaks. With a spatula, gently fold the egg whites into the ricotta mixture. Scrape the mixture into the prepared pan. Bake the cheesecake for 1 hour or until puffed and golden on top. Remove from the oven. Let cool on a rack for 10 minutes. Invert onto a plate and let cool. Serve at room temperature or chilled, sprinkled with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 49410,"Jerk Chicken 2 pounds collard greens 2 onions, cubed
1 pound butter
4 stalks celery, diced
2 carrots, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pound bacon
1/4 cup ground black pepper
1/2 cup paprika
4 cloves garlic, minced 1/4 cup garlic powder
1/4 cup onion powder
1/4 cup chili powder
1/2 cup House Seasoning, recipe follows 1 pound red potatoes, large cubes
4 tablespoons ham base (paste, not liquid)
4 pounds potatoes (60 percent red and 40 percent golden), scrubbed 2 cups (1 pound) butter
2 tablespoons diced garlic
2 cups sour cream
2 cups whipping cream
3 cups shredded 3-cheese mixture (equal portions pepper jack, Cheddar and smoked Gouda)
1/2 cup House Seasoning, recipe follows 2 cups paprika 1 cup garlic powder
1 cup onion powder
1/2 cup chipotle dry seasoning
1/2 cup ground cumin
1/2 cup salt
1/2 cup brown sugar
1/4 cup cayenne pepper 1/4 cup ground ginger 1/4 cup ground nutmeg
1/4 cup ground black pepper
1/4 cup seasoning blend, such as Dash 1/4 cup steak blackening seasoning
1/2 cup salt 1 tablespoon cayenne pepper
Buttermilk, for covering chicken
2 boneless chicken breasts
Butter, for cooking
Extra-virgin olive oil, for cooking 3 tablespoons diced green peppers 3 tablespoons diced onions 4 thin slices pork belly, cubed Pinch House Seasoning, recipe follows Fresh parsley sprigs and roasted red peppers, for decoration
Cooked green beans, for serving 1 cup garlic powder 1 cup salt
1 cup ground black pepper
3/4 cup paprika
1/2 cup ground cumin
1/2 cup ground onion powder
1/2 cup seasoned salt
1 tablespoon cayenne pepper Instructions: For the collard greens: Peel off collard green leaves from stems (leave in big pieces; we do not dice our collard greens). Place onions in a pot with butter over medium heat. Add celery, carrots and peppers. Cut bacon strips into 3 sections and add to the pot. Add black pepper. Saute all together\u2014do NOT crisp bacon, but allow browning on the bottom of the pot, stirring every now and then and scraping the bottom of the pot. Add 1 cup water, deglazing bottom of the pot. Add paprika and saute more. The pot will start to dry out; add water as needed, making sure that the pot stays moist and wet but being careful not to overwater. Add garlic and collard greens along with 3 cups water. Add garlic powder, onion powder, chili powder and House Seasoning and continue to saute, adding water as needed, until the collard greens become soft. Add potatoes and fill pot with hot water until everything is barely submerged. Add ham base. Stir. Cover and cook, stirring every 30 minutes and adding water as needed to keep everything submerged, for 3 hours. For the mashed potatoes: Place potatoes in a pot. Pour hot water over the top until potatoes are submerged. Cook until potatoes are fork-tender. Drain and put potatoes to the side. Add butter and garlic to the hot pot. Add potatoes, sour cream, whipping cream and 3-cheese mixture, along with House Seasoning. Mash all ingredients together. For the jerk seasoning: Mix together paprika, garlic powder, onion powder, chipotle, cumin, salt, brown sugar, cayenne, ginger, nutmeg, black pepper, seasoning blend and blackening seasoning in a bowl.
For the jerk chicken: Stir the salt and cayenne into the buttermilk, then add the chicken. Marinate, refrigerated, for at least 16 but no more than 24 hours. Take out chicken and cut each piece in half at an angle. Sprinkle the chicken on both sides with jerk seasoning. Add 1 tablespoon butter to a hot pan. Add 1 tablespoon extra-virgin olive oil. Add chicken and cook both sides until chicken is almost done. Add green peppers and onions, pork belly, House Seasoning, a pinch jerk seasoning and a little more butter. Add a touch of water while shaking the pan. Cook until pork belly, peppers, and onions are translucent and the chicken is cooked through. Add parsley and roasted red peppers for decoration. Serve with mashed potatoes and green beans. Mix the garlic powder, salt, pepper, paprika, cumin, onion powder, seasoned salt and cayenne in a bowl. ","[Reds, Pinots, Cabernet Sauvignon, Syrah]" 49411,"Meatballs with a White Wine Sauce Meatballs 1 pound/500 g extra-lean ground beef 3 1/2 ounces/100 g ricotta cheese 1 egg 10 sun-dried tomatoes, chopped 1 cup/250 ml freshly grated Parmigiano cheese Salt and freshly ground black pepper Flour, for dredging Wine Sauce 1/4 cup/50 ml extra-virgin olive oil 1 clove garlic, crushed 1 cup/250 ml white wine Instructions: For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and pat them down so they can evenly cook. For the wine sauce: In a large frying pan, heat the extra-virgin olive oil and add the garlic. Lightly dredge the meatballs in flour and add to the meatballs to the pan. Add the sun-dried tomatoes. Fry the meatballs until golden on the outside. Add the wine to deglaze the pan and let the wine reduce by 1/2 and thicken up. Let cook for an additional 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49412,"Aunt Verna's Orange Cake 1 cup orange blossom honey 4 large eggs 1 tablespoon orange zest 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 pinch baking soda Butter, for greasing Instructions: Preheat oven to 350 degrees F. In a large bowl, whisk together honey and eggs until thoroughly integrated. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture. Lightly grease a loaf pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again). ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 49413,"Jacques-Imo's Fried Chicken 1 whole chicken (about 4 pounds), cut into 8 pieces Salt and freshly ground white pepper Canola or safflower oil, for frying 4 large eggs 1/2 cup evaporated milk 1/2 tablespoon Worcestershire sauce 2 cups all-purpose flour 1/2 cup chopped fresh parsley 1/4 cup minced garlic Ruffled dill pickle slices Instructions: Season the chicken liberally with salt and white pepper, place in a resealable plastic bag and refrigerate overnight. Prepare a deep-fryer or fill a large pot (at least 8-quart) halfway with oil and heat to 350 degrees F. In a large bowl, whisk together the eggs, evaporated milk, Worcestershire sauce, and salt to taste. In a separate bowl, season the flour with salt to taste. Dip the chicken in the egg wash, then coat in the seasoned flour, shaking off the excess. Working in batches, fry the chicken until golden and crisp, 11 to 12 minutes for the wings and drumsticks, 14 to 16 minutes for the thighs and 18 to 20 minutes for the breasts. To serve, garnish with the chopped parsley, minced garlic and pickles. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 49414,"Seared Scallops and Jalapeno Cheese, with Shaved Apple Creme Fraiche 2 apples 6 tablespoons cane sugar 2 tablespoons unsalted butter 1/4 cup creme fraiche 12 large dry pack scallops Salt and freshly ground black pepper 1/8 cup grated jalapeno cheese 1/8 cup grapeseed oil Instructions: Peel, core and chop 1 of the apples and add to a small saucepan over medium heat. Stir in the sugar and the butter. Cook until the apple is very soft. Remove from the heat and let cool for a few minutes, then add to a blender with the 1/4 cup of creme fraiche. Blend until pureed and transfer to a bowl. Refrigerate until needed. Dry the scallops with paper towels and season both sides with salt and pepper. Make a small pocket in the middle of each scallop and fill the pocket with grated cheese. Heat the oil a skillet over medium heat. Once the oil is hot, add the scallops and cook without moving until the bottoms are golden brown, about 1 minute. Turn over and brown the other side. Remove from the pan to a platter and allow to rest for a couple of minutes. To serve, spoon some of the apple creme fraiche on each plate and top with 2 scallops Peel the remaining apple and shave or grate a little apple over the top of the scallops for garnish. Enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49415,"Stuffed Peppers with Eggplant and Cheesy Rice 2 red bell peppers 2 yellow bell peppers 3 to 4 tablespoons olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 cloves garlic, sliced 1 jalapeno, thinly sliced into rings 1 small yellow onion, diced 1 small eggplant, peeled and diced 1 cup arborio rice 1 cup dry white wine One 15-ounce can crushed tomatoes 1/3 cup mascarpone cheese 1 small bunch basil, leaves picked and torn, plus more for serving 8 ounces fresh mozzarella, grated on the large holes of a box grater Instructions: Preheat the oven to 450 degrees F. Cut off the tops of each pepper. Pull out the ribs and seeds and discard. Discard the stems and dice the pepper tops. Set aside. Lightly trim the bottoms of each pepper so they can stand up. Stand the peppers up on a baking sheet or large skillet and drizzle with oil. Season with salt and pepper then roast until they begin to soften, 5 to 8 minutes. Heat the oil in a medium saucepot over medium-high heat. Add the garlic, jalapenos and onions and cook until the onions are translucent, 3 to 5 minutes. Add the diced pepper tops and eggplant and season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 3 minutes. Stir in the rice and mix to combine. Add the wine and cook until it is reduced by half, 2 to 3 minutes. Add 2 cups water and the crushed tomatoes and cook, covered, stirring occasionally, until the rice is creamy and al dente, 10 to 12 minutes. Remove the saucepot from the heat and stir in the mascarpone and basil. Taste for seasoning, adding additional salt and pepper if needed. Reduce the oven temperature to 400 degrees F. Fill each pepper with the rice mixture, then stand them up on the same baking sheet or large skillet and top with the mozzarella. Bake until the cheese is melted and the peppers are cooked through, about 5 minutes. Serve topped with more torn basil and a drizzle of oil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49416,"Chocolate-Coconut-Peanut Butter Layered Bites Cooking spray Peanut Butter Cookie Layer: 2 cups smooth peanut butter 1 1/2 cups sugar 1/2 teaspoon fine salt 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup all-purpose flour Macaroon Layer: 3 large egg whites One 14-ounce bag sweetened, shredded coconut 1/4 cup sugar 1/4 teaspoon fine salt Ganache Layer: 6 ounces bittersweet or semisweet chocolate, chopped into 1/2-inch pieces 1/2 cup heavy cream 1 tablespoon unsalted butter Pinch fine salt Instructions: Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray. For the peanut butter cookie layer: Beat the peanut butter, sugar and salt with an electric mixer on medium-high in a medium bowl until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside. For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the peanut butter cookie layer (there shouldn't be any peeking through). Bake until the center doesn't jiggle when shaken and the coconut is golden brown, 55 minutes to 1 hour. Transfer to a rack, and let cool completely. For the ganache layer: Put the chocolate in a medium heatproof bowl. Combine the cream, butter and salt in a small saucepan, and heat over medium heat until steaming. Pour the hot cream mixture over the chocolate, and let sit for 5 minutes; stir until smooth. Pour the ganache over the coconut. Cover loosely, and refrigerate until the chocolate is set up, about 30 minutes. Lift the bar mixture out of the pan, and peel off the foil. Trim to make neat edges, and cut into very small squares, about the size of fudge. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 49417,"Savory Bread Pudding with Roasted Shallots, Pecans, and Herbs 1 tablespoon unsalted butter 8 large shallots, roughly cut 2 tablespoons unsalted butter 1 heaping tablespoon chopped garlic 12 shiitake mushroom caps, thinly sliced 3 ounces brandy 1/2 cup chopped fresh chives 1/2 heaping tablespoon chopped fresh thyme 2 to 3 fresh sage leaves, chopped Salt and freshly ground black pepper 26 ounces cream 6 whole eggs 1/2 cup pecans, toasted Small pinch nutmeg About 1 tablespoon salt About 1/4 teaspoon freshly ground black pepper 1 cup pecans, toasted 10 ounces stale bread, diced into 3/4-inch cubes* 1 stick butter Instructions: Preheat oven to 350 degrees F. Melt butter in an 8 to 10-inch oven-proof saute pan and then add shallots. Transfer to oven and roast until lightly browned, stirring often. Remove pan from oven and set aside. Over medium heat, melt 2 tablespoons butter in a 6-inch saute pan. Add garlic and saute for 30 seconds; do not let garlic color. Add mushrooms and saute until browned. Carefully add brandy and flambe. Remove pan from heat immediately when flames subside. Stir in herbs and season with salt and pepper, to taste. Set aside. Place the cream, eggs, pecans, nutmeg, salt and pepper in a blender with the sauteed shallots (make sure to scrape the pan with a rubber spatula). Blend on high speed for about 20 seconds. Set aside. Mix the cream mixture with the toasted pecans, bread cubes, and mushroom mixture. Mix well and refrigerate for about 1 hour, stirring every once in a while so that the bread fully absorbs the flambeed mixture. Preheat oven to 350 degrees F. Melt butter and then thoroughly brush the inside of 6 individual-sized ramekins. (It's best to use cool ramekins because the butter sticks better and forms a thicker coat). Fill ramekins about 3/4 full with the bread pudding mixture. Brush the tops with more melted butter. Place ramekins in a water bath and bake for 30 to 40 minutes. Remove from oven and from water bath and let cool for about 15 minutes. Run a paring knife around the bread pudding on the inside edge of the ramekin. Invert onto serving plates. The bread pudding can be prepared 1 day in advance, refrigerated, and reheated before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49418,"Hamantaschen 2 sticks unsalted butter, at room temperature 1 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 3 tablespoons whole milk 1 teaspoon pure vanilla extract 1/4 teaspoon maple extract (optional) 3 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 12-ounce jar apricot preserves Instructions: Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight. Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375? F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed. Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49419,"Prosciutto-and-Cheese-Filled Zucchini Rolls Nonstick cooking spray 2 pounds zucchini (4 to 5 small zucchini), trimmed Kosher salt and freshly ground black pepper 8 large eggs 1/3 cup plus 3 tablespoons Parmesan 6 ounces cream cheese, at room temperature 4 scallions, thinly sliced 4 ounces thinly sliced prosciutto (6 to 7 slices) Instructions: Preheat the oven to 350 degrees F and line a standard-size rimmed baking sheet with parchment. Spray the bottom and sides lightly with cooking spray. Set aside. Shred the zucchini on the large holes of a box grater, then transfer to a large bowl. Sprinkle with a good pinch of salt and several grinds of pepper and toss well. Let sit until softened and starting to release some of its natural juices, about 5 minutes. Transfer the shredded zucchini to a clean kitchen towel or damp cheesecloth, then squeeze out as much excess liquid as possible. Reserving the liquid for another use (see Cook\u2019s Note), wipe out the large bowl. Whisk the eggs, 1/3 cup of the Parmesan, 1 1/2 teaspoons salt and several grinds of pepper in the same large bowl until combined. Stir in the zucchini until evenly dispersed throughout the egg mixture. Transfer to the prepared baking sheet, spreading the mixture into a thin, even layer. Bake until just set and opaque (there shouldn\u2019t be any browning), about 20 minutes. Let it cool on the baking sheet for 5 minutes, then invert onto a clean kitchen towel (not terry cloth) and carefully remove the parchment. Starting at one of the longer ends, roll up the egg-zucchini shell and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool to room temperature, about 30 minutes. Meanwhile, stir the cream cheese, scallions, a good pinch of salt and remaining 3 tablespoons Parmesan in a small bowl until smooth and combined. Set aside at room temperature until ready to assemble. Unroll the room temperature egg-zucchini shell, then use an offset spatula to spread on the cream cheese mixture into a thin, even layer. Next, lay the prosciutto slices down on top in an even layer (the cheese should be almost completely covered). Reroll tightly without the towel. Refrigerate until chilled through, at least 30 minutes and up to overnight. When ready to serve, use a sharp chef\u2019s knife to slice crosswise into 1/2-inch-thick pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 49420,"Witch Finger Breadsticks 2 tablespoons olive oil 1/2 teaspoon Italian seasoning Kosher salt and freshly ground black pepper All-purpose flour, for dusting 1 pound refrigerated pizza dough, at room temperature 1 tablespoon sesame seeds 5 pimento-stuffed olives, halved lengthwise 1/2 cup store-bought marinara sauce, warmed, for serving Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Whisk the oil, Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Lightly flour a work surface and divide the dough into 10 equal portions with a bench scraper or chef's knife. Roll each portion into a 10-inch rope. Twist each rope in the middle and arrange on the prepared baking sheets. (Each twist will look like a gnarly witch knuckle.)
Brush the breadsticks with the seasoned oil and sprinkle with the sesame seeds. Firmly press an olive half on the end of each breadstick to stick to the dough. Bake until golden brown, 15 to 20 minutes. Serve with warm marinara sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49421,"Crispy Cerveza Battered Fish Vegetable oil, for frying 2 1/2 cups all-purpose flour
1/3 cup cornstarch
1 tablespoon kosher salt
2 teaspoons cayenne pepper
1 teaspoon smoked paprika
1 teaspoon baking powder
1 teaspoon freshly ground black pepper
Two 12-ounce bottles Mexican lager
2 pounds cod, cut into 1/2-by-1 1/2-by-3-inch sticks
12 flour tortillas (7-inch) 2 cups shredded napa cabbage
1 cup finely diced red onion 1 cup fresh cilantro sprigs
1 cup lime wedges
Charred Lime Crema, recipe follows 2 jalapenos 1 small white onion, peeled and cut into 1/4-inch rounds
2 tablespoons olive oil
1 cup fresh cilantro leaves, plus more for garnish
Kosher salt and freshly ground black pepper 1 cup Mexican-style crema
1 lime, zested and juiced
Instructions: For the crispy battered fish: Preheat the oven to 200 degrees F. Fit a wire rack in a baking sheet; set aside. In a large pot, heat 2 inches of vegetable oil over medium-high heat to 375 degrees F. Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, cayenne, paprika, baking powder and pepper. Add the beer and whisk until smooth. Working in 2 to 3 batches, coat the fish in the batter. Carefully transfer the battered fish to the hot oil. Fry each batch for 4 minutes, flipping halfway through. Remove the fried fish to the wire rack on the baking sheet to allow the oil to drain away. This will ensure it stays crispy. Transfer the baking sheet with the fish to the oven to keep warm while you get everything else ready. The fish can sit in the oven up to an hour staying warm. For serving: Wrap the tortillas in foil and place in the oven to warm for 10 minutes. Unwrap the tortillas and serve alongside the fish and all the fixings: cabbage, red onion, cilantro, lime wedges and Charred Lime Crema. Heat a grill or grill pan over medium-high heat. Toss the jalapenos and onion rounds in the olive oil in a bowl. Grill the jalapenos and onion rounds until charred all over, turning as needed, about 5 minutes total. Place the jalapenos in a bowl and cover tightly with plastic wrap for 10 minutes. Set the onions aside. Cut the jalapenos in half, remove the stems and seeds and gently scrape off the charred skin. Roughly chop the grilled onion rounds. Combine the jalapenos, onion, cilantro and some salt and pepper in a food processor. Pulse in 2-second increments until finely minced. Whisk together the crema and lime zest and juice in a medium bowl. Add the jalapeno-onion mixture to the bowl with the crema and fold everything together until fully incorporated. Pour into a serving dish and garnish with cilantro leaves. Serve as a flavorful topping on your favorite tacos. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 49422,"Fully Loaded Baked Potato Soup 4 large baking potatoes (Idaho or russet) 12 slices thick-cut applewood smoked bacon 1/2 cup all-purpose flour 6 cups 2 percent low-fat milk, heated 5 ounces sharp Cheddar, grated Kosher salt and freshly ground black pepper 4 ounces sour cream 3 tablespoons finely chopped fresh chives Instructions: Preheat the oven to 350 degrees F. Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily. Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot. Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky. Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat. Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49423,"Sage-Rubbed Chicken with Spicy Peach Glaze 10 fresh sage leaves, chopped Leaves from 3 sprigs fresh oregano, chopped
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 teaspoons garlic powder
One 4-pound chicken, cut into 8 pieces (split breasts, drumsticks detached, thighs trimmed)
8 ounces peach jam
2 to 3 tablespoons red pepper jelly
Instructions: Preheat the oven to 450 degrees F. Combine the sage, oregano, salt, pepper and garlic powder in a small bowl. Line a baking sheet with foil. Pat the chicken dry with paper towels. Using your hands, coat the chicken with the herb rub, getting under the skin as well. Place the rubbed chicken on the baking sheet skin-side up and let sit for 1 hour at room temperature. Combine the peach jam and red pepper jelly in a small pot and heat. Add more pepper jelly a little at a time to up the heat level, if desired. Spoon some peach glaze on top of the chicken pieces. Roast 15 minutes, rotate the baking sheet and baste with more glaze. Roast until the chicken is cooked through and the skin is crispy, another 15 minutes. Transfer to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49424,"Pizza with Blue Cheese, Butternut Squash, and Fried Sage Leaves 1 small butternut squash (1 pound) 4 tablespoons olive oil salt and freshly ground pepper 1 clove garlic, minced 2 tablespoons unsalted butter 15 fresh sage leaves 5 ounces Gruyere cheese, such as Roth Kase, Fontina, Gouda or Emmentaler 4 ounces blue cheese, such as Great Hill Blue, crumbled dough for one 14-inch pizza, recipe below 1 to 2 tablespoons cornmeal About 3 1/2 cups unbleached all-purpose flour 1 envelope active dry yeast (2 1/4 teaspoons) 1 1/2 cups warm (110 degrees F.) water 2 tablespoons olive oil 1 tablespoon kosher salt Instructions: Preheat the oven to 350 degrees F. If using, place a pizza stone in the oven.
Cut the squash in half lengthwise. Hold one half on its end, and with a sharp knife, shave the tough peel. Remove the seeds and pith. Set the squash flat side down and cut into 1/4 inch thick slices. Repeat with the other half, or until you have 2 cups sliced squash.
Spread the squash out on an oiled baking sheet. Brush it liberally with 2 tablespoons of the olive oil, and sprinkle with salt and pepper to taste. Bake for about 20 minutes, or until soft. It is okay if the squash is slightly underdone since it will continue to cook on top of the pizza.
Remove from the oven and increase the oven temperature to 500 degrees F.
In a small saute pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Once the oil begins to darken, remove the pan from the stove and toss in the garlic, swirling it around to caramelize it. Set aside.
In another small saute pan, heat the butter over high heat. When it begins to bubble, add the sage leaves and cook for 30 seconds. Watch carefully, the leaves can easily burn. Remove from the butter and drain on a paper towel.
Dust the pizza pan with cornmeal. Stretch the dough out on the pan, using your fingers to stretch it from the center toward the edges. (Since the dough is very loose and pliable, this takes a little patience.) The middle of the dough will be paper-thin. Brush it liberally with the garlic oil. Sprinkle the Gruyere cheese over the dough. Arrange the squash slices in concentric circles over the cheese, spacing them about 1 inch apart. Bake for 15 mintues. Remove from the oven and top with blue cheese and sage leaves, placing the leaves decoratively on the pizza. Continue baking until the cheese is bubbling and the edges of the crust have browned, 5 to 10 minutes more. Remove from the oven and serve immediately. Dissolve the yeast in the warm water. Let it sit for about 10 minutes, until it becomes foamy.
In a large bowl, mix together the oil and the salt. Add the yeast mixture and stir well. Slowly add 3 cups of the flour and mix until the dough sticks together but isn't too dry. Turn the dough onto a floured surface and knead in the remaining 1/2 cup flour, or as much as you need until the dough becomes smooth and elastic. (For a thinner crust, use slightly less flour. The dough will be a little stickier, however.)
Form the dough into a ball and place it in an oiled bowl, turning once to coat the dough with oil. Cover with plastic wrap or a towel and set in a warm place. Let rise until doubled in bulk, 1 1/2 to 2 1/2 hours.
Divide the dough into two balls. Let rest, covered, for 15 minutes. Proceed according to individual recipe. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 49425,"Easy Vegetable Bolognese with Spaghetti Squash One 3- to 4-pound spaghetti squash Extra-virgin olive oil, for the pot and drizzling Kosher salt and freshly ground black pepper 4 cloves garlic, roughly chopped
1 large carrot, cut into chunks 1 celery stalk, cut into chunks 1 large yellow onion, roughly chopped 1 pound cremini mushrooms, quartered
1 large zucchini, trimmed and cut into chunks 1/2 cup milk
3/4 cup red wine, such as pinot noir
One 28-ounce can crushed tomatoes
1/2 cup fresh basil leaves, torn, plus more for serving 1/2 teaspoon red pepper flakes
One 2- to 3-ounce piece Parmesan rind plus freshly grated Parmesan, for serving Instructions: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the \u201cspaghetti\u201d strands away from the squash, about 40 minutes. In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Saut the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes. Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes. Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste. To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 49426,"Coconut Curry Dumpling Soup 1 tablespoon vegetable oil 3 stalks celery, sliced 4 ounces shiitake mushrooms, sliced 1 tablespoon curry powder 4 cups low-sodium chicken broth 1 cup coconut milk 1 tablespoon fish sauce, plus more to taste 4 ounces green beans, roughly chopped 1 red bell pepper, chopped 1 pound frozen Asian-style dumplings or pot stickers Juice of 1 lime, plus lime wedges for serving Kosher salt Sliced scallions, for topping Instructions: Heat the vegetable oil in a large pot over medium-high heat. Add the celery, mushrooms and curry powder; cook, stirring, until the curry powder is toasted, 1 to 2 minutes. Add the chicken broth, coconut milk, 1 tablespoon fish sauce and 1 cup water and bring to a simmer. Add the green beans and bell pepper to the pot, reduce the heat to medium low and simmer until the vegetables are crisp-tender, about 3 minutes. Add the dumplings and cook until tender, about 4 minutes. Stir in the lime juice. Season the soup with salt and add more fish sauce to taste, if desired. Top with sliced scallions and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 49427,"Tomato Bisque with Cashew Cream 1/4 cup (1/2 stick) vegan margarine, such as Earth Balance Buttery Spread
1 medium onion, chopped 1 medium carrot, peeled and chopped 1 stalk celery, chopped 3 cloves garlic, smashed 5 cups vegetable stock 2 tablespoons all-purpose flour One 28-ounce can whole fire-roasted tomatoes, with their juices 1 tablespoon minced fresh parsley 1 teaspoon picked fresh thyme leaves 1 bay leaf Salt and freshly ground pepper 1 1/2 cups Cashew Cream, recipe follows 2 cups whole raw cashews Instructions: Place a large stockpot over medium heat. Add the margarine and stir until melted. Add the onion, carrot, celery and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring until the flour browns slightly, about 2 minutes. Add the stock, tomatoes with their juices, parsley, thyme and bay leaf. Increase the heat to high and bring to a boil. Then reduce the heat to medium low and simmer for 30 minutes. Season with salt and pepper to taste. Stir in the Cashew Cream and continue to simmer for 10 minutes, taking care not to let the soup boil. Remove and discard the bay leaf. Working in batches, pour the soup into a blender or food processor and blend on high for several minutes, until very smooth. Ladle into bowls and serve. Put the cashews in a bowl and add cold water to cover them. Cover with a lid or plastic wrap and refrigerate overnight. The next day, drain the cashews and rinse under cold water. Put them in a blender with enough fresh cold water just to cover them. Blend on high for several minutes until smooth. Strain the cream through a fine-mesh sieve to remove any remaining bits of cashew. Store refrigerated for 2 weeks or in the freezer for up to 3 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 49428,"Everything Bagel Veggie Chips Nonstick cooking spray, for the parchment and potatoes 1 1/2 pounds mixed potatoes, purple, sweet and red (about 1 small of each) 2 tablespoons everything seasoning 3/4 cup sour cream 1 1/2 teaspoons prepared horseradish 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce Pinch kosher salt 2 scallions, minced Instructions: For the veggie chips: Preheat the oven to 400 degrees F. Spray 2 parchment-lined baking sheets with nonstick cooking spray. Slice the potatoes crosswise into 1/8-inch rounds using a mandoline or sharp knife. Place the sweet potatoes on one baking sheet and the regular potatoes on the other and spread into an even layer on each. The potatoes can be tightly squeezed into one layer but should not be overlapping. Spray the potatoes with the nonstick spray, making sure you spray each one. Sprinkle the everything season evenly over both baking sheets.
Bake for 10 minutes, then rotate the baking sheets front to back and top to bottom. Continue to bake until the chips begin to brown and crisp, another 10 to 15 minutes. The sweet and regular potatoes will crisp at different rates. Let the chips cool on the baking sheets for another 5 minutes. For the horseradish sauce: While the chips are baking, mix the sour cream, horseradish, Worcestershire, hot sauce and salt in a small bowl. Fold in the scallions.
Transfer the chips to a serving plate or bowl and serve with the horseradish dipping sauce.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49429,"Red Peppers Stuffed with Aubergine Puree 3 medium-sized aubergines (eggplants) 3 tablespoons olive oil 1 large clove garlic, finely chopped Juice of 1 large lemon 3 tablespoons chopped parsley Salt and freshly ground black pepper 4 large red bell peppers Instructions: Make the aubergine puree by grilling the aubergines until the skins are charred and starting to blister which should mean that the pulp inside is soft. Leave to cool slightly then remove the skin by rubbing gently under cold water. In a blender or food processor liquidize with the olive oil and then blend in the garlic, lemon juice, 2 tablespoons parsley, salt and pepper. Pour the puree into a bowl. Preheat the oven to 350 degrees F. Cut the peppers in half, remove the stalk and seeds, brush the inside with the remaining olive oil and bake in the oven for about 30 minutes. A quarter of an hour before serving, fill the pepper halves with the aubergine puree, replace in the oven to warm through. After 15 minutes remove the peppers from the oven, sprinkle with remaining parsley and serve with plain toasted bread fingers. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 49430,"Biryani Burger with Mango Salsa and Yogurt Sauce in Grilled Naan Pockets 1 tablespoon dry yeast 1 cup warm water 1/2 cup plain yogurt 1 tablespoon kosher salt 2 cups bread flour 1 medium mango, seeded, peeled and diced 1 medium avocado, seeded, peeled and diced 1 medium red onion, diced 5 strawberries, chopped 1 Roma tomato, chopped 2 cloves garlic, minced 2 tablespoons chopped fresh cilantro leaves 1 lime 1 tablespoon chopped fresh cilantro leaves 1 teaspoon chopped jalapeno pepper 1 clove garlic 2 tablespoons plain yogurt 2 tablespoons mayonnaise 2 pounds beef sirloin, cubed 1/2 cup chopped onions 2 tablespoons chopped fresh cilantro leaves 2 cloves finely chopped garlic 2 tablespoons biryani curry paste Instructions: Begin preparing the naan pockets by dissolving the yeast in 1/2 cup of the warm water in a mixing bowl. Place on mixer with dough hook and let stand 5 minutes. In separate bowl stir together remaining water with yogurt and salt. Turn mixer on low speed and add 1/2 cup of flour to the yeast mixture. While mixer is on, add the yogurt mixture. Slowly add remaining flour until well incorporated. Mix on high speed for 5 minutes. Remove from mixer and cover bowl with plastic wrap. Keep in warm place and allow to rise for 30 minutes. On a floured surface, divide and roll dough into 6 balls. Place on floured baking sheet and cover with plastic wrap. Let rise 30 more minutes. While naan is proofing, make the mango salsa by combining chopped mango, avocado, onion, strawberries, tomato, garlic and cilantro. Squeeze the juice from the lime over ingredients. Cover with plastic wrap and refrigerate. Prepare a medium-hot charcoal grill. (You may use a gas grill or grill plate on stovetop.) To make the yogurt sauce, place the cilantro, jalapeno, and garlic in small food processor and puree. Add to yogurt and mayonnaise and combine. Cover and refrigerate. To make the biryani burgers, place the cubed meat in a bowl. Add onions, cilantro, garlic and curry paste. Mix together and feed through a meat grinder to make coarsely ground meat. Form into 6 patties, approximately 1-inch thick. Place on tray or baking sheet, cover with plastic and keep in freezer until naan is grilled. Take the naan dough and flatten into 6-inch circles. Place dough on hot grill rack and cook for 3 to 4 minutes on each side. Dough should puff. Remove from grill when naan becomes golden brown. Keep warm. Clean grill to remove flour from rack. Remove patties from freezer. Place patties on hot grill rack and then close cover. Cook 12 to 15 minutes or until desired doneness, turning once after 6 or 7 minutes. To assemble burger, take a naan and carefully slice open the puffed pocket. Spread yogurt sauce on the inside of naan pocket. Place a burger in the pocket and top meat with a generous portion of salsa. Serve hot. Bon Appetit, Food Network! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 49431,"Cute Sandwich Cutouts 4 slices sandwich meat 4 slices cheese 8 slices wheat bread Mustard Mayonnaise Hummus Pickles Instructions: Find the coolest cookie cutters your mom has and cut shapes out of the meat, cheese and bread. Spread on all the condiments you like and build a unique sandwich. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 49432,"Ham and Cheese Croquettes 1 cup leftover potatoes from Parsnip-Potato Mash recipe or plain mashed potatoes 1/4 cup all-purpose flour, plus more as needed 1/2 cup finely shredded Gruyere cheese, about 1-ounce 1/2 cup very finely diced cooked ham or country ham, about 2 ounces Kosher salt and freshly ground black pepper 1/4 cup vegetable oil, for frying Instructions: In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely. Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving. Cook's Note: This recipe doubles easily if you have enough leftover potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49433,"Middle Eastern\u2013Inspired Mezze Plate 1/2 small red onion, thinly sliced 1 10-ounce package couscous (1 1/2 cups) 2 cups frozen shelled edamame 1 1/2 cups cherry tomatoes, halved 1/4 cup chopped fresh parsley 3 tablespoons extra-virgin olive oil Juice of 1 lemon Kosher salt and freshly ground pepper
1 cup hummus, preferably roasted red pepper-flavored 8 stuffed grape leaves (from the deli counter) 1/4 cup jarred Peppadew peppers, halved 2 whole-wheat pitas, cut into wedges and toasted Instructions: Soak the red onion in a bowl of ice water until ready to use. Cook the couscous as the label directs.
Meanwhile, cook the edamame as the label directs; drain and rinse under cold water. Toss the edamame, tomatoes, parsley, olive oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
Fluff the couscous with a fork. Drain the red onion and squeeze dry. Add the couscous and red onion to the bowl with the edamame mixture and toss to combine. Season with salt and pepper. Divide among plates and serve with the hummus, stuffed grape leaves, Peppadew peppers and pita wedges. ","[Syrah, Grenache Blanc, Vermentino, Sauvignon Blanc]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Salmon with Lemon and Herbs 1 salmon fillet (6 ounces) 2 tbsp olive oil 2 tbsp lemon juice 2 t" 49434,"Mojito 6 ounces white rum 2 tablespoons superfine sugar
Juice of 2 limes Handful fresh mint leaves plus 2 sprigs Soda water
Instructions: Add the rum, sugar, lime juice and mint sprigs to a shaker and muddle. Fill the shaker with ice and shake. Pour into 2 rocks glasses over ice and top with soda water. Garnish with the mint sprigs. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]" 49435,"Grilled Veal Chop with Fresh Garlic and Basil 1/4 cup and 2 teaspoons extra virgin olive oil White pepper 10 ounces water 4 veal chops, 13 ounces or smaller 3 teaspoon white flour 15 cloves fresh garlic 1 bunch fresh basil Salt and pepper Instructions: Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter. Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed. ","[Barolo, Barbaresco, Chianti, Rioja]" 49436,"Chicken and Olive Empanadas with Chimichurri Sauce 1 1/4 cups lightly-packed parsley leaves 1 cup lightly-packed oregano leaves 1/2 cup lightly-packed cilantro leaves 6 cloves garlic 1/2 teaspoon crushed red pepper Kosher salt 1/4 cup red wine vinegar 3/4 cup olive oil 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds total) 2 cups low-sodium chicken broth A few sprigs parsley 1 bay leaf 1 tablespoon lard or vegetable oil 1/2 small yellow onion, diced Kosher salt 1 heaping teaspoon ground cumin 1/8 teaspoon crushed red pepper, minced 1/2 teaspoon all-purpose flour 1/3 cup pimento-stuffed green olives, roughly chopped 10 frozen empanada wrappers, thawed
Instructions: For the chimichurri sauce: Combine the parsley, oregano, cilantro, garlic, crushed red pepper and 1 1/2 teaspoons salt in a food processor. Process until coarsely chopped. Add the vinegar and pulse to combine. Scrape the mixture into a bowl and whisk in the oil and 2 tablespoons water. Set aside at room temperature. (Can be made 1 day ahead and refrigerated; bring to room temperature before serving. Makes 1 cup.)
For the filling: Put a rack in the upper third of the oven and preheat to 425 degrees F. Put the chicken thighs skin-side down in a large saucepan. Add the broth, parsley sprigs and bay leaf, turn the heat to medium-high and bring to a simmer. Cover, reduce the heat to low, and simmer until a meat thermometer inserted in a piece of chicken near the bone registers 150 degrees F, about 15 minutes. Transfer the chicken to a plate. When cool enough to handle, discard the skin and shred the meat into large pieces; you should have about 2 cups. Place in a medium bowl. Reserve 1/2 cup of the broth. (Strain and keep the rest to make delicious soup!).
Wipe out the saucepan, heat it over medium heat and add the lard. Add the onion, season with salt and cook, stirring, until soft but not brown, about 4 minutes. Sprinkle with the cumin and crushed red pepper and cook, stirring, 30 seconds. Stir in the flour. Whisk in the 1/2 cup broth and let it bubble and thicken, stirring frequently, about 4 minutes. Pour the mixture over the chicken, add the olives and toss to combine. Taste and add salt if necessary-the filling should be aggressively seasoned, since it will be wrapped in the dough. Pop the chicken into the refrigerator just until cool, about 10 minutes.
To make the empanadas: Place a small bowl of cool water by your work surface. Line a sheet pan with parchment paper. Working with 1 wrapper at a time and keeping the rest covered, brush a little water on one edge of the empanada wrapper. Put 2 tablespoons of filling in the center of the wrapper and fold in half. Use your finger to press out the air, making a border of about 1/2 inch around the filling. Press with a fork to seal the edges. Transfer to the prepared sheet pan. Repeat with the remaining wrappers and filling.
Bake the empanadas until golden brown, about 15 minutes, rotating the baking sheet halfway through. Serve warm with the chimichurri sauce.
","[Syrah, Tempranillo, Garnacha, Barbera]" 49437,"Tiny Strawberry Shortcakes 1 cup all-purpose flour, plus more for the work surface 2 tablespoons sugar, plus more for sprinkling 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 2/3 cup heavy cream, plus more for brushing 1 tablespoon lemon juice 1/2 teaspoon lemon zest 3 large strawberries, hulled and diced very small 2 teaspoons strawberry jam Whipped cream and tiny mint leaves, for topping Instructions: Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar. Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely. Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.) ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 49438,"Chicken Veggie Burger 1 pound ground lean chicken 1/2 cup finely grated zucchini 1/2 cup finely grated carrot 4 chopped scallions, white and green parts 2 cloves garlic, minced 1 teaspoon ground cumin 2 teaspoon ground coriander 1 1/2 teaspoons kosher salt Freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon extra-virgin olive oil 4 whole wheat burger buns Sliced tomato, cucumber, lettuce, red onion and some plain yogurt Instructions: Mix all the burger ingredients together except the olive oil. Form into 4 1/2-inch thick burgers. Brush burgers lightly with the oil and season with salt and pepper. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes. Serve on a toasted bun with the accompaniments.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49439,"Smokin' Shrimp Skewers 15 fresh rosemary sprigs* (See Cook's Note) 1/4 cup olive oil 1 1/2 tablespoons fresh lime juice 2 garlic cloves, minced 3 tablespoons chopped fresh cilantro leaves 1 teaspoon chipotle chili powder*** (See Cook's Note) Salt and freshly ground black pepper 1 1/2 pounds raw medium-sized shrimp, peeled, deveined, tails left intact 2 limes, sliced into wedges, for serving Instructions: Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, cilantro, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig. Heat a large, wide grill pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 49440,"Pressed Cuban-Style Burger 1 pound ground chuck Salt and freshly ground black pepper 1/2 cup best quality mayonnaise 3 cloves roasted garlic, pureed 1/4 cup Dijon mustard 4 hamburger buns 4 slices thinly sliced smoked ham 8 slices thinly sliced Swiss cheese 2 dill pickles, sliced into 1/4-inch thick slices Instructions: Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides and cook in a saute pan over high heat to medium doneness, about 2 to 3 minutes per side. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the burger with a slice of ham then another slice of cheese then the pickle slices. Place the tops of the bun over the pickles and cook on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger to press the sandwich. Cook until golden brown and cheese has melted. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 49441,"Rita's Holiday Sugar Cookies 3/4 cup shortening 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour Food coloring 2/3 cup unsalted butter, softened 2 2/3 cups confectioners' sugar 2 to 3 tablespoons milk 3/4 teaspoon vanilla extract Food coloring Instructions: For cookies: Preheat oven to 400 degrees F. In a mixer, beat shortening until soft. Add sugar, baking powder, and salt. Beat in eggs and vanilla. Gradually mix in the flour. Remove half of the dough, leaving the remaining in the mixer. Add a couple of drops of food coloring to the dough in the mixer, until the desired color is achieved and beat until combined. Form each half of the dough into disks and wrap in plastic film. Chill in the refrigerator until firm, at least 1 hour. Roll the dough out to 1/4-inch thickness and cut out cookies with cookie cutters. Transfer to an ungreased cookie sheet and bake until firm, about 6 to 8 minutes. Cool on wire racks. For frosting: In a mixer, beat butter, sugar, milk, and vanilla until smooth. If frosting is too thick, add more milk, a very small amount at a time. Divide frosting into several small bowls. Add a different color of food coloring to the frosting in each bowl. Glaze each cookie with a different color frosting. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 49442,"Eggplant Salad Olive oil for sauteing 4 medium eggplants, diced into 1-inch cubes and salted for 1 hour 2 to 3 cloves garlic, chopped 2 medium onions, peeled and diced medium 5 to 6 ripe plum tomatoes peeled, seeded and diced 2 tablespoons honey 1 cinnamon stick 2 tablespoons ground cumin 1 tablespoon tumeric 1 tablespoon paprika 4 tablespoons red wine vinegar Salt and pepper to taste 2 tablespoons cilantro, chopped 1 tablespoons parsley, chopped Instructions: In a large saute pan, heat a small amount of olive oil and brown eggplant quickly on all sides. Continue to cook in batches until all eggplant is done. In a separate pot (large enough to hold all the eggplant), heat 2 tablespoons olive oil and sweat garlic and onions until translucent. Add eggplant, tomatoes, honey and spices. Reduce until all liquid is evaporated. Stir occasionally, making sure the bottom does not burn. Remove from heat; add vinegar and check seasoning. Before serving add herbs. Let cool to room temperature before serving. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 49443,"Mexican Lasagna Suiza 1 white onion 2 jalapeno peppers
3 large cloves garlic
EVOO
2 teaspoons ground cumin
Salt and pepper
1 can (28 ounces) or 2 cans (14 ounces) tomatillos
1 small bunch cilantro
2 limes
2 teaspoons light agave or acacia honey
About 1/2 cup chicken stock
1 rotisserie chicken
10 to 12 corn tortillas or flour tortillas, 6 inches
1 bottle (15 ounces) Mexican crema or 2 cups sour cream
1 pouch (12 ounces) shredded Swiss, or a 12-ounce brick, grated
1 pouch (12 ounces) shredded Pepper Jack or Monterey Jack cheese, or a 12-ounce brick, grated Non-aerosol cooking spray
1 small red onion
Pepitas, pumpkin seeds, about 1/2 cup
John's Margarita, for serving, recipe follows Ice 2 ounces tequila blanco, Patron Silver preferred brand 2 ounces fresh lime juice
2 ounces elderflower liqueur, St. Germaine preferred brand Lime wheel, for garnish Instructions: Preheat broiler to high with rack at center oven. Gather your ingredients. Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic. In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock. Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce. Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat. In a bowl, stir up the crema with juice of 1 lime and shredded cheeses. Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly. Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro. Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve. Fill a rocks glass with ice. Add all ingredients to a shaker with ice. Shake with ice and strain into rocks glass. Garnish with a lime wheel. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49444,"Cold String Beans with Vodka Vinaigrette 1 pound string beans, trimmed, or 1 pound asparagus, peeled and trimmed 1/2 cup olive oil 1 large shallot, finely minced 1 tablespoon Dijon mustard 1/4 cup Georgian or balsamic vinegar 2 tablespoons Polish vodka 1 tablespoon sumakh, see note Salt and pepper 2 hard boiled eggs, finely chopped, optional 1 red bell pepper, finely diced, optional Instructions: Blanch and refresh string beans in salted water. In 1 tablespoon olive oil taken from the 1/2 cup, caramelize the minced shallot. Put shallot, mustard, vinegar, and vodka in a blender. Slowly drizzle in the remaining oil. Mix in sumakh, salt, and pepper. Serve over string beans (or asparagus). Optional: Garnish with a little chopped hard boiled egg and/or finely diced red bell pepper. Note: edible ground sumakh is available from Mid-Eastern or Russian markets or spice shop. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49445,"The Popper Burger 1 cup corn syrup 1/4 cup raspberry jam 1 teaspoon crushed red pepper flakes 1/2 teaspoon garlic powder 2 to 3 jalape?os 1 cup buttermilk 1 cup all-purpose flour 1 cup canola oil (or preferred oil for frying) 1 tablespoon salt 1 tablespoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon seafood seasoning, such as Old Bay 1 teaspoon seasoned salt 2 pounds ground beef (80/20 ground chuck) 4 hallah hamburger buns 1/2 cup cream cheese Instructions: For the pepper jelly: In a small bowl, whisk together the corn syrup, raspberry jam, crushed red pepper flakes and garlic powder until well incorporated. Cover and set aside. For the breaded jalape?os: Cut the jalape?os into 1/4-inch slices, removing the stems. Place in a small bowl and add the buttermilk. Cover and soak the jalape?os at room temperature for 1 hour or refrigerated up to 48 hours. Drain off the buttermilk and add the jalape?os to a bowl with the flour. With gloved hands, mix the jalape?os into the flour making sure they are well coated. Let them rest in the flour for 5 to 7 minutes, then sift off the excess flour to prepare for frying. (This resting time helps the flour to hold to the jalape?os during frying.) In a small saucepan, heat the oil to 325 degrees F. Add the jalape?os to the oil and fry, gently turning and mixing the jalape?os to ensure even cooking, until they are light golden brown, 2 to 4 minutes. Strain from the oil and place on paper towels. For the burgers: In a small bowl, mix together the salt, pepper, garlic and onion powders, seafood seasoning and seasoned salt. Set aside. Form eight 1/4-pound patties from the meat. Sprinkle the seasoning on one side of each of the patties. Heat a griddle to medium-high heat (or a large frying pan, or grill). Cook the patties 2 minutes on each side or to the desired doneness. To assemble the burgers, stack 2 cooked patties on each bun, then top with 1 to 2 tablespoons cream cheese, 6 to 7 slices of fried jalape?os and 1 to 2 tablespoons of pepper jelly. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 49446,"The Best Shrimp Pad Thai 5 ounces flat rice stick noodles 3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind concentrate or tamarind paste (see Cook's Note)
1 tablespoon freshly squeezed lime juice, plus more lime wedges for serving
1 to 3 tablespoons sriracha, depending on the desired heat level
3 tablespoons vegetable oil
1/4 cup\u202fcubed\u202fextra-firm tofu\u202f(1-by-1/2-inch\u202fcubes) 12 medium peeled and deveined shrimp (about 5 ounces)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
3 thin scallions, cut diagonally into 1-inch pieces (halved legthwise if large)
1 cup mung bean sprouts
1/4 cup roasted peanuts, chopped
1/4 cup cilantro leaves
Instructions: Cook the noodles according to package instructions and set aside. Stir together the fish sauce, brown sugar, tamarind concentrate, lime juice and sriracha in a small bowl until well combined.
Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the shrimp and shallots and cook, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and shrimp. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, scallions, bean sprouts and sauce to the skillet. Incorporate the tofu, shrimp and egg into the ingredients and stir fry, coating the ingredients with the sauce and simmering to thicken, 3 to 5 minutes.
Transfer the stir-fry to a serving dish and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49447,"Sparkling Peach Tea 1 ripe peach 1/2 cup Simple Syrup, recipe follows 1/4 cup lemon juice 3 cups peach iced tea, chilled
1 cup Prosecco, chilled
Lemon slices, for garnish 1 cup sugar Instructions: Cut the peach in half, remove the pit and dice the fruit. Put the peaches, Simple Syrup and lemon juice into a blender and puree until smooth. Strain the mixture through a fine-mesh strainer. Stir together the peach-simple syrup mixture with the peach iced tea. Pour half of the peach tea mixture into ice cube trays and freeze. Chill the remaining peach tea mixture. To make the cocktails: Fill 4 tall iced tea glasses with the tea cubes. Divide the peach tea evenly among the glasses. Top each with Prosecco, garnish with a lemon slice and serve immediately. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Prosecco, Moscato, Vinho Verde, Cava]" 49448,"\Fake\ Sauce 1/4 cup extra-virgin olive oil 1/2 red onion, roughly chopped 1 carrot, roughly chopped 2 stalks celery, roughly chopped 1/3 cup red wine 1 28-ounce can whole peeled tomatoes 1 tablespoon finely chopped fresh parsley Kosher salt and freshly ground pepper 1 pound orecchiette or medium shells, cooked until al dente Shredded parmigiano-reggiano cheese, for serving Instructions: Heat the olive oil over medium-high heat in a large skillet. Add the onion, carrot and celery and cook 5 to 7 minutes, until the onion is soft and golden, just before caramelization. Add the red wine and stir well. Reduce the heat slightly and simmer 5 minutes, or until the pungent smell of alcohol is gone. Add the tomatoes and break them down roughly with a wooden spoon. Add the parsley and season with salt and pepper to taste. Stir well and cook over low heat 30 to 40 minutes, until the sauce thickens and the flavors blend. Toss with just-cooked pasta and serve with shredded parmigiano cheese. ","[Barolo, Barbaresco, Chianti, Rioja]" 49449,"German Apple Pancake with Creme Fraiche 7 large eggs 1 tablespoon pure vanilla extract 3/4 cup sugar 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 2 tablespoons unsalted butter 3 Golden Delicious apples, peeled, cored and cut into 1/2-inch wedges 1 1/2 teaspoons ground cinnamon 1 1/2 tablespoons sugar 1 tablespoon confectioners\u2019 sugar 1/4 cup creme fraiche 1 cup strawberries, for garnish Instructions: Preheat broiler. For the batter: in a blender or food processor, combine the eggs, vanilla, and 3/4 cup sugar. Blend for about 15 seconds, until combined. Add the flour and baking powder and mix for 60 seconds more, or until very smooth. Set the batter aside. Heat a 12-inch nonstick skillet over medium heat and melt the butter. Add the apples and cook until softened, about 4 to 5 minutes. Add the cinnamon and remaining 1 1/2 tablespoons sugar, sprinkling them evenly over the apples, and cook, stirring, until the apples are glazed and slightly translucent at the edges, about 2 minutes. Distribute the apples evenly in the skillet and pour the batter over them. (Chef's Note: You may also make 4 individual pancakes, using a smaller pan. Just use 1/4 of the apples and 1/4 of the batter for each.) Cook until the bottom seems quite firm, about 8 minutes. Transfer the pan to the broiler and, while watching carefully, cook until the pancake is firm throughout and golden on top. Cut the pancake into 4 wedges and transfer them, apple side up, to serving plates. Sprinkle with the confectioners' sugar, place a dollop of crme fraiche on top, and garnish with the strawberries. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49450,"Creamy Baked Macaroni and Cheese Kosher salt 1 pound elbow macaroni 2 1/2 cups half and half 1/8 to 1/4 teaspoon cayenne pepper 1 pound cream cheese, room temperature 8 ounces sharp Cheddar, shredded (about 3 cups) 3 ounces gruyere cheese, shredded (about 1 cup) 1 cup panko bread crumbs 4 tablespoons unsalted butter, melted Instructions: Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside. Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth. Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49451,"Instant Pot Magic Apple Cake 1/4 cup packed dark brown sugar 1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch grated nutmeg
6 Honeycrisp apples, peeled and cored, but left whole
One 15.25-ounce box yellow cake mix
8 tablespoons (1 stick) unsalted butter, melted and cooled
3 large eggs
3/4 cup skin-on sliced almonds
Ice cream, for serving
Caramel sauce, for serving Instructions: Whisk together the brown sugar, granulated sugar, cinnamon, allspice, nutmeg and 1 1/2 cups water in a bowl and add to a 6-quart Instant Pot?. Add the apples to the pot. Follow the manufacturer's guide for locking the lid and set to pressure cook on low for 1 minute (see Cook\u2019s 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.\u202f
Break each apple in half using a wooden spoon. Place the cake mix in a bowl and combine with the butter, eggs and 3 tablespoons of the liquid from the pot; the mixture will be thick. Pour it evenly over the apples in the pot. Sprinkle with the almonds. Lock the lid and set to pressure cook on low for 30 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.\u202fAllow to sit for 15 minutes. Spoon the cake into bowls and top with ice cream and caramel sauce.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49452,"Beef and Cheese Lasagna 1 tablespoon olive oil 1 cup chopped onion 4 cloves garlic, minced 3 pounds lean ground beef or ground turkey 1 tablespoon dried basil 1 tablespoon dried oregano 1/2 teaspoon crushed red pepper flakes 3 (28-ounce) cans diced tomatoes 1 (14-ounce) can tomato sauce 4 cups ricotta cheese (regular or part-skim) 8 ounces grated mozzarella cheese (regular or part-skim), divided 1 egg 1/2 teaspoon ground black pepper 12 uncooked lasagna noodles 1/4 cup grated Parmesan or Romano Instructions: For the Lasagna Filling: Preheat oven to 350 degrees F. Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes. Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside. For the Lasagna: Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well. Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese. Refrigerate or freeze the remaining sauce. Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 49453,"Strawberry Shortbread Pretzel Pie Nonstick cooking spray 3 tablespoons unsalted butter 2 cups mini marshmallows 1 1/2 cups lightly crushed pretzels, plus more for garnish 1 cup crushed shortbread cookies 1 pound strawberries, quartered 1/2 cup sugar 2 tablespoons freshly squeezed lemon juice 8 ounces cream cheese, at room temperature Toasted sliced almonds, for garnish Instructions: Spray a 9-inch round cake or spring-form pan with cooking spray and line the bottom with a round of parchment. Melt the butter in a medium saucepan over medium heat. Add the marshmallows and stir until melted. Remove the saucepan from the heat and stir in the pretzels and crushed cookies until combined. Press evenly into the bottom of the prepared pan. Let cool, then remove from the pan and remove the parchment, and transfer to a serving plate. Simmer the strawberries with 1/4 cup sugar in a medium saucepan over medium heat until slightly broken down and thickened, 12 to 18 minutes (depending on ripeness). Cool slightly, then stir in the 1 tablespoon lemon juice. Beat the cream cheese with the remaining 1/4 cup sugar and 1 tablespoon lemon juice until smooth. Spread evenly on the pretzel-cookie round. Top with the strawberries, garnish with the almonds and crushed pretzels and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 49454,"Grilled Filet Mignon Stuffed with Foie Gras and Morel Sauce 2 tablespoons butter 2 tablespoons minced shallots 1 pound fresh morel mushrooms, split in half and brushed clean 1 tablespoons minced garlic 2 cups red wine 1 cup veal stock or beef broth 2 tablespoons chopped fresh thyme Salt and pepper, to taste 4 (8-ounce) filet mignon steaks, cut from the center of beef tender loin 4 (2-ounce) slices foie gras* Olive oil Salt and pepper Instructions: To prepare the steaks make an incision in the side of the steak 3/4 of the way through, creating a deep pocket in the middle. Season a piece of foie gras and stuff 1 into each steak. Season the outside of each steak with salt and pepper and coat with olive oil. Grill on each side for about 5 minutes for medium rare. Morel Sauce: In a saucepan on a hot part of the grill cook the shallots in 2 tablespoons of butter until lightly browned. Add the garlic and morels and cook until the mushrooms start to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add the broth and thyme and boil until broth is 50 percent reduced. Stir in the butter and season. Ladle over each steak. *Fatted duck or goose livers available in specialty food stores. ","[Cabernet Sauvignon, Syrah, Malbec, Nebbiolo]" 49455,"Chelsweets Chocolate Cake with Cookie Dough Buttercream Nonstick cooking spray 2 cups all-purpose flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon espresso powder 2 eggs 2 teaspoons vanilla extract 1 teaspoon vinegar Cookie Dough Buttercream, recipe follows 4 sticks (2 cups) unsalted butter, at room temperature 1 cup dark brown sugar 7 cups confectioners' sugar, sifted 2 teaspoons pure vanilla extract 1/2 teaspoon salt 1/4 cup heavy cream Instructions: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line four 7-inch cake pans with parchment rounds and spray them with nonstick spray; set aside. Mix together the flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl or the bowl of a stand mixer. Stir in the buttermilk and vegetable oil. Dissolve the espresso powder in 1 cup boiling water, then stir into the mixture. Add the eggs, vanilla and vinegar and mix together on medium speed until well combined. Distribute the cake batter evenly among the prepared baking pans and bake, switching and rotating the positions of the cake pans halfway through, until a cake tester inserted in the centers comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool for 10 minutes, then remove from the pans and cool completely. Place 1 cake layer on a cake plate and frost with the Cookie Dough Buttercream; top with another layer and continue in this manner until you have used all the layers. Frost the outside with buttercream and serve. Beat the butter and brown sugar together with a mixer on medium-high speed until fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the vanilla and salt. Beat in the cream to loosen the frosting. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]

" 49456,"Leftover Baked Potato Soup 3 tablespoons butter 1 1/2 cups finely diced leeks 1 1/2 tablespoons minced garlic 6 cups chicken stock, hot 4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer 1 1/2 cups buttermilk 1/2 cup sour cream 1/2 cup freshly grated Parmesan 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground pepper 2 tablespoons Sherry vinegar 1/4 cup minced chives Instructions: In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine. In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar. Ladle into bowls and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49457,"Tuna and White Bean Pasta with Gremolata Bread Crumbs 6 tablespoons EVOO 6 flat filet anchovies, optional 6 cloves garlic, finely chopped 1 cup breadcrumbs, toast and grind stale bread or store bought (have frozen ends in fridge to give tip - save ends until you have a bunch, toast and grind) 2 lemons 1/2 cup flat leaf parsley, finely chopped 1/2 teaspoon crushed red pepper flakes, optional 1 pound penne or ziti rigate 4 ribs celery, finely chopped 1 red onion, finely chopped 1 (15-ounce) can white beans, rinsed and drained 2 sprigs fresh rosemary, finely chopped 1/2 cup white wine, white vermouth or chicken broth 2 cans 6 ounces each Italian tuna in oil or water, drained 1 large tomato, seeded and chopped or 1 can 15 ounces can diced tomatoes, drained, optional Instructions: Heat 4 tablespoons EVOO in small pan over medium-low heat with anchovies, if using. Melt anchovies into oil until they dissolve then add garlic and stir 2 minutes then add breadcrumbs and stir and cook until deeply golden in color. Stir in zest of 2 lemons and parsley and crushed red pepper flakes. Turn off heat and transfer to a bowl. Heat a large pot of water to a boil for pasta. Heat a large skillet over medium heat with 2 tablespoons EVOO, couple of turns of the pan. Add celery, onions and 2 cloves garlic to the pan and cook until just tender, 5 minutes. Add white beans and rosemary and heat through 2 to 3 minutes more. Add wine, vermouth or broth, flakes tuna and tomato, if using. Stir 2 minutes then turn off heat. Just before draining the pasta, add a ladle of starchy cooking water to pan along with the drained pasta, toss to combine. Serve in shallow bowls with lots of breadcrumbs and a drizzle of oil on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 49458,"Sloppy Joes 1 pound ground brown chicken , turkey or buffalo 1 medium onion 1 tablespoon mustard 1 tablespoon worcestershire 1 tablespoon sugar 1 tablespoon vinegar 3/4 cup ketchup 1 teaspoon salt 1/2 cup green pepper 1/2 cup celery Instructions: Brown meat in large heavy skillet over moderate heat for 2 to 3 minutes, breaking up clumps. Add onion, mustard, worcestershire, sugar, vinegar, ketchup, salt, green pepper and celery. Reduce heat to low and cook, stirring now and then, about 40 minutes until flavors mingle. Place 1/2 hamburger bun on each of four plates and ladle meat sauce generously on top. Serve at once. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 49459,"Spicy Chocolate Milkshakes 1 quart chocolate ice cream or gelato, softened 2 1/2 cups whole milk 1/4 to 3/4 teaspoon ground cayenne pepper* 6 strawberries Special equipment: 6 (8-ounce) milkshake glasses Instructions: Place the milkshake glasses in the freezer for 10 minutes. In a 6-cup capacity blender, combine the chocolate ice cream, milk and cayenne pepper. Blend for 15 to 20 seconds until smooth. To serve, divide the milkshake mixture between the frosted glasses. Cut a slit into each of the strawberries and place on the rim of each glass. *Cook's Note: Start with 1/4 teaspoon of the cayenne pepper and increase by 1/4 teaspoon increments until the desired spiciness is reached. ","[Zinfandel, Syrah, Tempranillo, Malbec]" 49460,"Penne Arrabiata 2/3 cup good olive oil 1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper 1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving
Instructions: In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned. Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat. Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package. Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot. ","[Chianti, Barbera, Dolcetto, Garnacha]" 49461,"Cornbread 1 1/2 cups yellow cornmeal 1 2/3 cups sifted flour 2/3 cup sugar 1 1/2 teaspoons salt 1 tablespoon baking powder 1 teaspoon baking soda 8 tablespoons melted butter 1 1/2 cups buttermilk 1/2 cup milk 2 beaten eggs Tabasco pepper sauce, to taste 4 ounces warm corn kernels 3 ounces grated cheddar cheese 1/4 cup chopped scallions 2 tablespoons chopped cilantro Instructions: Pre-heat the oven to 425 degrees. In a bowl combine the first 6 ingredients. In another bowl whisk together the melted butter, buttermilk, milk, beaten eggs, and Tabasco pepper sauce, to taste. Add the dry ingredients and stir to just combine. Then fold in the warm corn kernels, grated cheddar cheese, chopped scallions, and chopped cilantro. Pour the mixture into buttered loaf pans 1 1/2 by 1 1/2 by 3-inches, filling them 2/3 full. Bake for 20 minutes, or until bread is golden brown and a skewer inserted in center comes out clean. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 49462,"Pork and Fennel Sausage with Honey-Mustard Sauce and Cabbage Slaw 3 pounds boneless pork shoulder, ideally 3/4 meat and 1/4 fat, no sinew 4 cups chicken stock 2 tablespoons kosher salt 3 tablespoons finely grated Parmigiano-Reggiano 1 tablespoon powdered milk 1 tablespoon whole fennel seeds 1 teaspoon crushed red pepper flakes 4 cloves garlic, minced 1/2 cup dry red wine Canola oil Hog casings, from a 1-pound container, soaked in water 6 rolls, for serving 2 tablespoons mayonnaise 1 tablespoon grainy mustard 1 tablespoon red wine vinegar 1 teaspoon hot sauce 1/2 teaspoon Worcestershire sauce 1/4 head cabbage, chopped Pinch kosher salt 2 to 3 sprigs fresh parsley, coarsely chopped, plus more for garnish 3 tablespoons Dijon mustard 1 tablespoon honey Kosher salt Instructions: For the sausage: Put the grinder attachments in the freezer so they are cold when you begin. Cut the pork into 1-inch cubes, then arrange on a baking sheet in a single layer and pop into the freezer for 10 minutes. It is important to make sure that all the ingredients and equipment are very cold to make the grinding easier and yield a smoother texture. Put the chicken stock in a large pot and heat to steam but not simmer. Line a sheet pan with paper towels and set aside. Place the bowl from an electric stand mixer under the grinder. Put the chilled attachments in place, using a medium-hole grinding plate. Run the cubed pork through the grinder, working carefully and quickly. We want the meat to stay as cold as possible. Gently spread the ground meat all over the bottom of the bowl and up the sides a little. This will help you to distribute the seasonings evenly. Sprinkle with the salt, Parmigiano-Reggiano, milk powder, fennel seeds and red pepper flakes. Add the garlic. Place the mixer bowl on the machine fitted with the paddle attachment. Turn the machine to low and pour the wine down the side of the bowl to incorporate, about 1 minute. Increase the speed to medium and beat until the mixture becomes sticky, 2 to 3 minutes. Stop the machine. To test for seasoning, make 1 small sausage patty, about 2 inches in diameter. Heat the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering) and add the meat patty. Turn the heat back on and brown on both sides for a few minutes until cooked through but still pink in the middle. Taste the cooked sausage for seasoning and adjust the meat mixture if necessary. Place the hog casings gently on the extruder tube of the sausage maker. Imagine you are gently putting a sock on your foot and push several layers of the casing to wrap around the tube. Don't let the casings bunch up or become too tight. Start the extruder and load the meat mix into the top. Let a little of the meat go into the casing, taking care that there are no gaps or pockets. Press the casing around the meat so they hug each other. Go slowly. Stop every 3 1/2 to 4 inches or so, cut the end closest to the extruder, twist and tie off the ends with twine to make a link. If the casing breaks, take the meat out, put a fresh casing on the extruder and start again. Gently drop the sausages into the hot, steaming stock in a single layer. Let them cook gently without boiling, turning them halfway through, until no longer pink in the middle, 3 to 5 minutes. Transfer the cooked sausages to the sheet tray lined with paper towels and let them cool and dry for 10 to 15 minutes. For the slaw: Mix the mayonnaise, mustard, vinegar, hot sauce and Worcestershire in a bowl. Add the cabbage and stir to coat. Season with salt and stir in the parsley. For the honey-mustard sauce: Whisk the mustard and honey together in a bowl. Season with salt to taste. Heat a grill pan to medium high. Coat the sausages in a small amount of oil and lay them on the grill pan. Grill on both sides, 3 to 5 minutes total. Drizzle oil over the inside of the rolls and toast on both sides over medium-high heat on the grill pan. Place a grilled sausage link on a toasted roll, spread with honey mustard and top with the cabbage slaw. Garnish with more chopped parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 49463,"Waffled Hash Browns 2 small all-purpose potatoes 2 tablespoons unsalted butter, melted, plus more for brushing the waffle iron 1 tablespoon chopped fresh chives, plus more for garnish Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Smoked salmon, for serving Sour cream, for serving Instructions: Preheat a waffle iron to medium-high heat. Preheat the oven to 200 degrees F. Peel the potatoes, then shred on a box grater. Squeeze out the excess liquid into a bowl and reserve. Combine the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper. Lightly brush the top and bottom of the waffle iron with melted butter. Pour a scant 1/2 cup of the potato batter into the waffle iron, close gently and cook until golden and crisp, 4 to 8 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Top the waffled hash browns with smoked salmon, dollop with sour cream and sprinkle with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49464,"Ginger Garlic Steak and Noodle Salad 1/4 cup avocado or vegetable oil 1/4 cup low-sodium soy sauce 1/4 cup dark brown sugar 2 tablespoons minced fresh ginger 1 tablespoon minced garlic 1 tablespoon toasted sesame oil 1 pound skirt steak Kosher salt and freshly ground black pepper 1 lime 4 ounces udon noodles (see Cook's Note) 1/2 cup avocado oil or vegetable oil 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 2 teaspoons sesame oil 1 teaspoon grated garlic 1 teaspoon grated fresh ginger 1 teaspoon kosher salt Juice of 1 1/2 limes 2 cups finely shredded napa cabbage 1 bunch Tuscan kale, stemmed and finely shredded 1 cup carrot ribbons 1 cup whole fresh cilantro leaves 1/2 cup whole fresh mint leaves 4 scallions, thinly sliced 1 Fresno or jalape?o cl, sliced into thin rings 1 cup thinly sliced mango 1/2 cup chopped roasted, salted peanuts Lime wedges, for serving Instructions: For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour. Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain. For the salad: Cook the udon noodles according to the package instructions. In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside. In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad. Divide the salad and steak among plates. Serve with lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49465,"Hidden Valley Potato Skins 1 packet (1 ounce) Hidden Valley? Original Ranch Salad? Dressing & Seasoning Mix ? cup sour cream 1 cup shredded cheddar cheese 4 baked potatoes quartered sliced green onions and/or bacon pieces, optional Instructions: Scoop the potato out of the skins; combine with sour cream and dressing mix. Fill skins with mixture. Sprinkle with cheese. Bake at 375F for 12-15 minutes or until cheese is melted. Garnish with green onions and/or bacon bits, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49466,"White Bean Puree on Endive 2 tablespoons extra-virgin olive oil 1 clove garlic, chopped
1/2 medium onion, finely chopped
One 15-ounce can cannellini beans, rinsed and drained
1 cup chicken broth
1 teaspoon sugar
1 pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh mint, plus about 24 small leaves, for garnish
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon zest plus juice of 1/2 lemon 3 to 4 Belgian endives
Instructions: Heat the oil in a medium skillet over medium heat until it shimmers. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the beans, broth, sugar, red pepper flakes and salt and black pepper to taste. Increase the heat to medium high and bring to a boil. Reduce the heat to maintain a brisk simmer and cook, stirring occasionally, until the liquid has reduced by about half, about 8 minutes. Transfer to a food processor and pulse until almost smooth. Transfer to a bowl and stir in the chives, mint, parsley and lemon zest and juice; season with salt and pepper. Trim the bottom 1/2 inch of the stem from the endives. Remove the large outer leaves and reserve for another use. Carefully separate the medium and small leaves, trimming the stem more as necessary. Reserve the baby leaves for another use. Spoon some of the bean puree onto the base of the medium and small leaves and garnish each with a small mint leaf. Arrange decoratively on a platter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49467,"Gnudi All' Acqua Al 2: Naked Ravioli 1 large bunch raw spinach, washed, dried, trimmed and chopped 5 tablespoons/74 ml extra-virgin olive oil, plus extra for smearing hands 4 cloves garlic, finely chopped 1 pound/450 g fresh ricotta cheese 4 tablespoons/57 g freshly grated Parmigiano cheese, plus extra for sprinkling Salt All-purpose flour, if needed 20 cherry tomatoes, halved 4 to 8 fresh basil leaves, chopped Instructions: Preheat the oven to about 400 degrees F. Saute the spinach with 3 tablespoons of olive oil and 1/2 the quantity of the garlic for a few minutes until soft. Let cool. Then in a bowl, combine the spinach, ricotta, Parmigiano and salt to taste. Add a small amount of flour, a little at a time, only if ricotta is filled with too much moisture. Combine the mixture thoroughly.
Smear some olive oil on your hands. Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball. Repeat with the remaining mixture.
In a saucepan, heat up the remaining olive oil, then add the remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes. Spoon half the sauce into a baking dish, then add the \gnudi\ balls and top with the remaining sauce. Sprinkle with Parmigiano cheese and bake for approximately 10 minutes, or until golden brown. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49468,"Classic Tortilla Soup 4 cloves garlic, unpeeled 4 large plum tomatoes 1 small white onion, or a 1-inch-thick slice of a large white onion, peeled 1 medium dried New Mexico cl, stemmed, seeded and torn into large pieces 2 corn tortillas, torn into 1-inch pieces 6 cups chicken broth Salt and freshly ground black pepper Vegetable oil, for shallow frying 6 corn tortillas, cut into 1/2-inch-wide strips Mexican sour cream or regular sour cream 2 avocados, peeled and diced into 1/2- inch cubes or slices Queso fresco or mild feta, crumbled Fresh cilantro Lime wedges Instructions: For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico cl in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper. For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside. To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 49469,"Low Country Shrimp Frittata 2 tablespoons extra-virgin olive oil 1/2 cup celery, chopped 1/2 cup onion, chopped 1/2 cup green peppers, chopped 1/4 cup milk 10 large eggs Kosher salt and freshly ground black pepper 1 cup chopped cooked shrimp 2 tablespoons chopped fresh flat-leaf parsley 1/2 teaspoon seafood seasoning, such as Old Bay Instructions: Preheat the oven to 400 degrees F. Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet. Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine. Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49470,"Rosemary and Garlic Veal Chops with Grilled Mushroom Relish and Grilled Artichokes 1/4 cup olive oil 2 tablespoons finely chopped fresh rosemary 3 cloves garlic finely chopped 1 teaspoon finely chopped lemon zest 4 veal chops, each 3/4 pounds and 1-inch thick 1 pound fresh shiitake mushrooms, stems removed 1 yellow onion, cut crosswise into 1/2-inch thick slices 3 tablespoons olive oil Salt and freshly ground pepper 2 plum tomatoes, seeded and cut into 1/2-inch dice 2 yellow tomatoes, seeded and cut into 1/2-inch dice 1 tablespoon chopped fresh thyme 2 tablespoons sherry vinegar 2 tablespoons extra-virgin olive oil 1/2 cup olive oil 1/4 cup white wine vinegar 1/2 cup dry white wine 4 cloves garlic, thinly sliced 8 artichokes, quartered and choke removed and placed in large bowl acidulated water 2 tablespoons fresh parsley Salt and pepper Instructions: Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes. Mushrooms: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste. Braised and Grilled Artichokes: Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain the artichokes and add, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 49471,"Spring Pastel Eclairs 1 1/2 cups milk 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved 5 egg yolks 1/2 cup sugar 3 tablespoons cornstarch 1 tablespoon cold unsalted butter, diced 8 tablespoons (1 stick) unsalted butter, cubed 1 1/2 teaspoons sugar 1/2 teaspoon salt 1 cup all-purpose flour (see Cook's Note) 4 large eggs 3 cups confectioners' sugar 2 tablespoons thawed frozen orange juice concentrate mixed with 1 teaspoon water 1 1/2 tablespoons cranberry-raspberry juice 2 tablespoons Concord grape juice concentrate mixed with 1 teaspoon water Instructions: For the filling: Heat the milk, vanilla pod and scraped seeds in a medium saucepan over medium heat. When it boils, remove from the heat and let steep for 5 minutes. Whisk together the egg yolks and sugar in a medium bowl until light and fluffy. Whisk in the cornstarch until smooth. Remove the vanilla pod from the milk mixture and discard. Carefully whisk 1/2 cup of the hot milk mixture into the egg yolks until incorporated, then whisk the egg yolk mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until the mixture is gently bubbling and thickened and coats the back of a spoon, about 5 minutes. Remove from the heat and whisk in the butter. Transfer the mixture to a glass or metal bowl and let cool slightly, about 10 minutes. Cover with plastic wrap, pressing the plastic directly against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve.
For the pastry: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Combine 1 cup water, the butter, sugar and salt in a medium saucepan and bring to a boil over medium-high heat. When the mixture boils, immediately add all the flour at once and stir with a wooden spoon until it is fully incorporated and smooth, 1 minute. Continue to cook, stirring constantly, until the dough pulls away from the sides of the pan, about 30 seconds more. Scrape the mixture into a large bowl. Using an electric mixer on medium speed add the eggs 1 egg at a time, mixing well after each addition, until they are completely incorporated and the mixture is thick and smooth.
Transfer the mixture to a pastry bag fitted with a medium round tip. Pipe 2-inch lengths of dough onto the prepared baking sheet leaving about 1/2 inch between each. To make smooth eclairs, dip your finger in water and smooth out any bumps or points in the dough. Bake for 20 minutes, then reduce the heat to 375 degrees F and bake until the eclair shells are puffed up and golden brown, about 30 minutes more. Place the eclairs on a wire rack and let cool completely on the baking sheet. Transfer the chilled pastry cream to a pastry bag fitted with small plain tip. Use the tip to gently poke a hole into one end of each eclair shell. Pipe the custard into the eclairs until they are just filled (do not overfill). Alternatively, you may split each eclair open with a knife so that it opens like a book and spoon in the filling.
For the glaze: Place 1 cup of confectioners' sugar in each of 3 medium bowls. Whisk the orange juice concentrate and water in to one, the cranberry-raspberry juice into one and the Concord grape juice and water in to one, mixing until smooth. Dip the top of each filled eclair into a glaze, letting the excess drip off before turning over and placing on a platter. Let the eclairs rest until the glaze dries and is shiny, 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49472,"Chocolate Stout Cupcakes with Gingerbread-Spice Swiss Buttercream 3/4 cup (1 1/2 sticks) unsalted butter, cubed 1/3 cup unsweetened Dutch-process cocoa 1/3 cup stout, such as Guinness, flat 1 1/3 cups granulated sugar 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1/4 cup sour cream 1 teaspoon pure vanilla extract 2 large eggs, at room temperature 1 1/2 cups light brown sugar 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 9 large egg whites, at room temperature 1 1/2 pounds (6 sticks) unsalted butter, cubed, at room temperature Sugar flowers, optional Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners. Put the butter, cocoa and stout in a microwave-safe bowl, cover loosely with plastic wrap, and microwave until the butter melts, about 2 minutes. Whisk to combine. Meanwhile, whisk the granulated sugar, flour, baking powder, baking soda and salt together in a large bowl. Whisk the sour cream, vanilla and eggs together in a small bowl. Whisk the cocoa mixture into the dry ingredients. Stir in the sour cream mixture just until combined, being careful to avoid over-mixing. Divide the batter among the prepared muffin tins, filling each about three-quarters full, or about 1/4-cup per cupcake. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a cooling rack, about 15 minutes. Remove from the liners and return the cupcakes to the rack. For the frosting: Place the brown sugar, cinnamon, ginger, allspice, nutmeg and egg whites in a large metal mixing bowl set over a pot of simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and transfer to a stand mixer fitted with the whisk attachment. Whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool. With the mixer set to medium speed, beat the butter a few pieces at a time. The mixture may curdle before coming together. Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup of the frosting on each cupcake. Occasionally beat the frosting to maintain the smooth texture. Decorate with sugar flowers if using and serve. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 49473,"Red, White and Blue Cheesecake 2 cups graham cracker crumbs (from about 18 whole crackers) 1 stick (8 tablespoons) unsalted butter, melted 2 tablespoons sugar Pinch fine salt Three 11.5-ounce containers whipped cream cheese 1 1/4 cups sugar One 16-ounce container sour cream, at room temperature 1 cup heavy cream 4 large eggs, at room temperature 1 teaspoon vanilla extract Juice of 1/2 lemon 1 teaspoon red gel food coloring (or to desired color) 1/2 teaspoon blue gel food coloring (or to desired color) Instructions: Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Toss together the graham cracker crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of pan up with a large piece of foil and put in a large roasting pan. For the filling: Beat together the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream, and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs, by hand, 1 at time. Mix in the vanilla and lemon juice, by hand, until just combined. (Take care not to overmix, or the cheesecake will turn into a souffl!).
Ladle out 2 cups of cheesecake batter and divide between 2 bowls. Color 1 bowl with red food coloring and 1 with blue food coloring. Leave the remaining batter white.
Use an ice cream scoop or large spoon, and drop scoopfuls of the batter onto the crust, alternating between the different colors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan, in 4 swipes, to marble the colors for a tie dye effect. Transfer the springform pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan. Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Unmold the cheesecake and transfer to a serving plate or cake stand. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49474,"Coconut Shrimp with Mango Salsa 20 jumbo shrimp 1 teaspoon unsweetened cocoa powder 1 teaspoon curry powder 1 teaspoon lemon pepper 8 ounces lager beer 1 cup self-rising flour 1 cup all-purpose flour 8 ounces shredded coconut 3 tablespoons extra-virgin olive oil 1/2 cup Pineapple Mango Salsa, recipe follows 2 1/2 tablespoons shredded coconut 1 teaspoon chopped lemon zest 2 cups cooked long-grain white rice 1 cup 1/4-inch-diced mango 1 cup 1/4-inch-diced pineapple 1 cup 1/4-inch-diced tomato 1/2 cup 1/4-inch-diced yellow onion 1 tablespoon lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon white wine vinegar 1/2 cup 1/4-inch-diced green pepper 1 tablespoon chopped fresh Italian parsley 1 tablespoon seeded and diced jalape?o pepper 1 teaspoon finely chopped garlic 1/4 teaspoon kosher salt Pinch ground black pepper Instructions: For the coconut shrimp: Peel, devein and butterfly the shrimp, leaving the tails on. Rinse and pat dry. Line a sheet pan with paper towels and arrange the shrimp on top. Sprinkle with the cocoa powder, curry powder and lemon pepper. Refrigerate for 10 minutes to allow the seasoning to be absorbed. Mix together the beer and the self-rising flour in a bowl to make a batter. Add the all-purpose flour to another bowl, and the coconut to a third. Arrange the bowls in a row so that the flour bowl is first, batter bowl second and coconut bowl third. Line a sheet pan with wax paper. Dip each shrimp into the flour, followed by the batter and finally the coconut, pressing down lightly so that the coconut adheres to the shrimp. Transfer the dressed shrimp to the lined sheet pan. Refrigerate at least 10 minutes and up to 4 hours. Once ready, line a plate with paper towels and set aside. Add 1 tablespoon oil to a 12-inch skillet. Heat the oil until it is shimmering and hot enough to pan-fry the shrimp. Add 6 to 7 of the battered shrimp and cook until golden brown on both sides. Transfer to the lined plate to absorb excess oil. Continue until all the shrimp are cooked, adding more oil as needed. For the tropical rice: Stir the Pineapple Mango Salsa, coconut and lemon zest into the rice and serve immediately with the shrimp.
Combine the mango, pineapple, tomato, onion, lemon juice, oil, vinegar, green pepper, parsley, jalape?o, garlic, salt and pepper in a large mixing bowl. Taste for salt and pepper and add more if needed. Chill the salsa in a covered container. Will keep in the refrigerator for 4 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49475,"Roasted Pineapple Carpaccio 1 pineapple 1 1/4 cups butter 1 3/4 cups organic light brown muscavado sugar 1 vanilla bean, split 1 cup simple syrup (equal amounts sugar and water heated until sugar dissolves. Cool) 1/4 cup coconut milk 1/2 teaspoon fresh ginger, grated 1 1/2 teaspoon cilantro leaves, chopped 2 cups sugar 1/2 cup water 2 tablespoons butter 1 cup macadamia nuts, toasted, cooled, and chopped *1 egg white 1/4 cup sugar 12 cilantro leaves 1 pound unsalted butter, room temperature 1 cup sugar 1 teaspoon dark rum 1/2 teaspoon vanilla extract 1 1/2 cups fine coconut, toasted 3 1/2 cups all-purpose flour 1/2 teaspoon salt 1 coconut Simple syrup, as needed Fresh ground black pepper 1 pint lime sherbet Instructions: For the Pineapple: Peel the pineapple and leave whole. In a saute pan, melt the butter and add the brown sugar and vanilla beans. Cook to caramelize the sugar; then place the pineapple in and cook on all sides until brown. Add some water to the pan and continue cooking, turning the pineapple with tongs and basting occasionally until cooked through to the core. It may take 1 hour or more. Chill, then slice thin on an electric slicer set on #12 or slice thinly by hand. For the Coconut Cilantro Dressing: Whisk the ingredients together and chill. For the Macadamia Nut Brittle: In a saucepan, boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate--you're looking for a topaz color. Turn off the heat and stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silicone baking mat and let cool. Chop and keep in an airtight container. For the Crystallized Cilantro Leaves: Place egg white in a small bowl and whisk it slightly to break it up a bit. Dip the individual leaves in the egg white and wipe them off on the edge of the bowl to remove any excess. Dip into granulated sugar on both sides. Let dry. For the Coconut Butter Cookies: In a mixer with a paddle attachment, whip the butter until very light and fluffy, warming the bottom of the bowl with a torch if needed. Add the sugar and continue whipping; then add the rum and vanilla and mix. Toss together the coconut, flour, and salt; then add to the butter mixture and mix until blended. Butter a small sheet pan and line it with plastic all the way up the sides. Spread the dough evenly into the pan, cover it with plastic and freeze. Cut into 2-inch strips and roll in flour. Wrap and freeze or cut into 1/8-inch bars and place on parchment lined sheet pan. Bake in a preheated 250 degree F. oven until crisp but barely any color, about 10 minutes. Let cool. To make the Coconut Strips: Heat a whole coconut over a gas flame to slightly char all sides. Wrap it in a tea towel and whack it on the floor to break it open. Carefully pry the meat from the shell in as whole pieces as possible. With a vegetable peeler, peel off thin strips of the fresh coconut meat to end up with curves of fresh coconut. Store in simple syrup, chilled to cover. To serve the dish: Place 5 to 7 slices of pineapple on a plate in a flower pattern, with 1 in the center, surrounded by the others. Brush the surface of all the slices with the coconut cilantro dressing. Cover the plate with plastic wrap and warm it in the microwave oven for about 1 minute. Remove the plastic wrap and sprinkle with freshly ground black pepper and macadamia nut brittle. Place a quenelle of lime sherbet in the middle and drape coconut shavings in an X over the sherbet. Place 2 crystallized cilantro leaves on top. Serve with a side of coconut shortbread cookies using colorful origami paper under the cookies and stacking them in a criss-cross tower, like bruscetta with the carpaccio. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49476,"Northwest Indiana Style Smash Burger 1 cup mayonnaise 2 tablespoons chopped gherkins
1 tablespoon ketchup
1 tablespoon sriracha
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper 1 teaspoon vegetable oil 1 1/2 pounds ground chuck, preferably 70/30 or 80/20, divided into four 6-ounce balls
Kosher salt and freshly ground black pepper Granulated garlic, for sprinkling 8 slices American cheese
4 tablespoons unsalted butter, at room temperature
4 hamburger buns, preferably brioche
2 cups shredded iceberg lettuce, or 4 whole leaves
1 beefsteak tomato, sliced
Instructions: For the smash sauce: Mix together the mayonnaise, gherkins, ketchup, sriracha, mustard, granulated garlic and 1/4 teaspoon pepper in a medium bowl. Season to taste. For the burgers: Heat a large flat-surfaced griddle pan to high heat. Add the vegetable oil. Add the balls of meat to the hot griddle and let cook for 15 to 30 seconds. Flip the burgers and, using a trowel or large spatula, smash each ball of meat until about the size of the bun (the overhang is crucial). Smash and schmear down the edges of the beef even further, so that they are a little thinner than the middle. Sprinkle the exposed side with salt, pepper and a little granulated garlic. Cook until super dark and caramelized, 1 to 2 minutes. (The beef will release better when properly caramelized.) Now it's time to scrape the beef and flip, ideally using a griddle scraper or paint scraper to get up every bit of beef. Immediately top each patty with 2 slices American cheese and sear for another 1 to 2 minutes. Spread 1 tablespoon butter on each burger bun and place on the grill. Cook until lightly toasted, 1 to 2 minutes. Top each bun with a patty, lettuce, tomato and smash sauce. (I like mine plain, with a smash sauce dunk.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 49477,"Cauliflower and Mushroom Mac and Cheese 3 tablespoons canola oil 2 small shallots, finely diced
2 cloves garlic, finely chopped to a paste
1 1/4 pounds cremini mushrooms, thinly sliced 1/2 cup dry white wine
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 pound cavatappi pasta (or other curly pasta) 5 to 6 cups whole milk
3 tablespoons canola oil
1 small head cauliflower, cut into florets
6 tablespoons unsalted butter, plus more for buttering dish 1/4 cup all-purpose flour
8 ounces fontina cheese, grated 8 ounces Monterey Jack cheese, grated 1/4 cup grated asiago cheese
1/4 cup grated Parmigiano-Reggiano
Pinch of grated nutmeg 1 stick (8 tablespoons) unsalted butter, cut into pieces 2 teaspoons anchovy paste
1/4 cup Calabrian chiles in oil, patted dry and chopped
1 clove garlic, finely chopped
1 1/2 cups panko breadcrumbs
1/4 cup chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper
White truffle oil, for drizzling Fresh parsley leaves, for garnish
Instructions: For the mushrooms: Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Increase the heat to high, add the remaining 2 tablespoons of oil and heat until it begins to shimmer. Add the mushrooms and cook until golden brown and soft, stirring occasionally, about 8 minutes. Add the wine and cook until reduced; season with salt and pepper. Set aside. For the mac and cheese: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 9 minutes. Drain and rinse with cold water to stop cooking. Transfer to a large bowl. Put the milk into a medium saucepan and bring to a simmer over low heat. Heat the oil in a large ovenproof saute pan over medium heat until it begins to shimmer. Add the cauliflower, season with salt and pepper and toss to coat. Cook until slightly soft, about 5 minutes. Add 1 cup of water, cover loosely with foil and cook in the oven until soft. To make the bechamel, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 4 cups of the milk and cook, whisking constantly, until thickened and the flour taste has been cooked out, about 7 minutes, adding more milk if the sauce is too thick. Remove the cauliflower from the oven and transfer to a blender with 1 cup of the milk and blend until smooth. Add the cauliflower puree to the bechamel and stir until combined. Slowly whisk in the fontina, Monterey Jack, asiago and Parmigiano-Reggiano until smooth, adding more hot milk if too thick. Mix in the nutmeg. Pour the sauce over the pasta, add the mushrooms and stir well to combine. Butter a 10-inch baking dish, transfer the pasta mixture to it and bake until bubbly and the top is lightly golden brown, about 30 minutes. For the breadcrumb topping: While the mac and cheese is baking, melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 1 minute. Add the chiles and garlic and cook for 30 seconds. Add the breadcrumbs and cook until lightly toasted, about 5 minutes. Stir in the parsley and season with salt and pepper. Serve the mac and cheese topped with some of the breadcrumbs and a drizzle of white truffle oil. Garnish with parsley leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 49478,"Pita Bread 1 teaspoon dry yeast 2 1/2 cups warm water (approximately 105 degrees F) 2 cups whole wheat flour About 4 cups unbleached all-purpose or bread flour 1 tablespoon salt 1 to 2 tablespoons olive oil Instructions: You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter. Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours. Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add white flour, one cup at a time. When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours. Gently punch down. Dough can be made ahead to this point and then stored, covered, in the refrigerator for 5 days or less. If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag. This will give the dough a chance to expand when it is in the refrigerator (which it will do). From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up to one week. The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread. Dough should be brought to room temperature before baking. This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. You can also of course make smaller breads. Size and shape all depend on you, but for breads of this dimension the following baking tips apply: Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees. Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack. Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full \balloon\ or until it is starting to turn lightly golden, whichever happens first. If there are seams or dry bits of dough - or for a variety of other reasons - your bread may not go into a full \balloon. Don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently \balloon.\ But even then, if you're like us, it won't always \balloon\ fully and you won't mind because the taste will still be wonderful. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft). When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above. You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49479,"Prosciutto Standing Rib Roast with Figs 2 tablespoons vegetable oil 4 garlic cloves, minced 1 tablespoon kosher salt, plus more for seasoning 1 tablespoon rosemary leaves, roughly chopped 2 teaspoons freshly ground black pepper, plus more for seasoning 1 (3 to 4-rib) standing rib roast (about 7 to 8 pounds) 8 to 12 pieces prosciutto 15 fresh figs, halved 8 shallots, peeled 1 tablespoon red wine vinegar 2 tablespoons honey Instructions: Preheat the oven to 450 degrees F and arrange a rack in the lower third. Combine 1 tablespoon of the oil, garlic, 1 tablespoon salt, rosemary, and 2 teaspoons pepper in a bowl and mix to combine. Rub the mixture all over the roast and set aside at room temperature for 1 hour. (Can be done up to 12 hours ahead. Store covered in the refrigerator and bring to room temperature while oven heats). Overlap the prosciutto on the meaty side of the roast and secure in place with kitchen string, tie the roast by running the string parallel to the bones. Arrange the roast in a large roasting rack, bone side down. Roast until the meat is nicely browned, about 25 minutes. Put the figs and shallots in a bowl and add the remaining 1 tablespoon oil, vinegar and honey. Season well with salt and pepper, to taste, and toss to coat. Add the fig mixture to the roasting pan, reduce the oven temperature to 350 degrees F, and roast for another 1 hour and 10 minutes. Baste the vegetables occasionally, until the internal temperature registers 115 to 120 degrees F on an instant-read thermometer. (Be sure the thermometer is exactly in the center of the roast.) Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 to 30 minutes. Remove kitchen string, carve, and transfer to a serving platter. Serve with the figs and onions. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 49480,"Spiced Red Wine-Poached Pears 2 cups dry red wine, such as cabernet or merlot 1/4 cup plus 1 tablespoon sugar 1 orange, juiced (about 1/2 cup) One 1 by 3-inch strip orange zest 1 cinnamon stick 2 cloves 4 firm, ripe pears Instructions: In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Chianti]" 49481,"L'Osso Buco a l'Orange 2 tablespoons flour Freshly ground salt Freshly ground pepper 4 pounds veal knuckles, sawn into 8 pieces, 1-inch rounds 2 tablespoons clarified butter 2 tablespoons olive oil 2 medium onions, finely chopped 1 clove garlic, peeled and crushed 2 medium carrots, finely chopped 2 large oranges, zest and juice from one and the other peeled and chopped fine 3 1/4 cups dry white wine 1 bouquet garni (1 bay leaf, 4 stalks parsley, 1 sprig thyme, 3-inch piece celery) 1 teaspoon tomato paste Arrowroot (if necessary for thickening) 8 ounces long grain rice, boiled Instructions: Put 2 tablespoons flour into a good plastic bag. Add a little salt and pepper and shake to combine. Wipe veal pieces with a damp cloth to remove any bone dust. Place pieces of veal knuckle into bag and shake to cover each piece with flour. Place clarified butter and oil into a large skillet (frying pan) and heat to 400 degrees F. Place floured veal pieces into the butter/oil. They should foam and fry until golden. Turn to color evenly. Add the onions, garlic, carrots and orange zest. Toss veal pieces and vegetables together and lower heat to 300 degrees F. and allow to \sweat\ (the natural oils \bead\ out of the vegetables like perspiration) for 3 minutes. Now add 2 cups dry white wine and scrape pan base with wooden \spurtle\ or spoon to lift up any sediment into the sauce. Reduce heat to simmer, add the bouquet garni (tie up with string if fresh or in a muslin bag if dried herbs are used) and the tomato paste which you need to stir in well. Simmer with a tight cover for 2 hours - adding another 1 1/4 cups dry white wine. About 30 minutes before serving add the orange juice. When the meat is very tender remove the veal pieces, pass the sauce and vegetables through a strainer and reheat the veal knuckle pieces in the sauce. Correct the seasoning and thicken, if necessary, with a little arrowroot paste. Dish the rice with the orange pieces on a large serving plate. Pile the veal pieces on top and coat with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 49482,"Wild Mushroom Risotto 1 tablespoon olive oil 2 tablespoons wild leeks, diced (domestic leeks may be used) 1 cup boletus* (wild mushroom), diced 1 cup orange latex milky mushrooms* (wild mushrooms), diced 1/4 cup cream sherry 1 cup Arborio rice 3 cups low-fat chicken stock 1/4 cup Parmesan, grated 1 tablespoon Italian flat leaf parsley, chopped To taste salt and black pepper Instructions: In a saute pan with the olive oil, sweat the leeks and brown the mushrooms lightly. Add the sherry and reduce. Add the rice and saute for 2 minutes. In three stages, stir in the chicken stock. Continue to stir during the process of adding the stock. When all the stock is absorbed, taste the rice for doneness. If the rice still has a bite to it, stir in more stock and continue to cook. Stir in the Parmesan and the parsley. Season and serve. *(Domesticated mushrooms may be substituted. Your choice, the drier the better). ","[Barolo, Barbaresco, Chianti, Tempranillo]

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

recipe: Grilled Steak with Roasted Garlic and Rosemary

Ingredients:

• 1.5 lbs flank steak
• 4 cloves garlic, minced" 49483,"Chili-Garlic Snack Mix 2 tablespoons popcorn kernels 1 tablespoon vegetable oil 2 cups Chex (or other cereal squares) 2 cups Cheez-It crackers (or other mini cheddar crackers) 1 cup mini pretzel twists 1 cup smoked almonds 6 tablespoons unsalted butter 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon garlic powder Kosher salt Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Heat 3 popcorn kernels and the vegetable oil in a large saucepan over medium heat until 1 kernel pops; add the remaining kernels, cover and cook, shaking the pan occasionally, until the popping subsides. Remove from the heat and transfer to a large bowl. Add the cereal, crackers, pretzels and almonds; toss to combine. Melt the butter in a small saucepan over low heat. Stir in the chili powder, paprika and garlic powder. Drizzle over the popcorn mixture and toss with a rubber spatula to coat; season with salt. Spread the snack mix on the prepared baking sheet. Bake, stirring once or twice, until lightly toasted, about 10 minutes. Let cool completely. Store in an airtight container for up to 5 days. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 49484,"Red Wine \Poached\ Pear Punch 1 bottle dry red wine, such as Chianti or Cabernet 2 cups pear juice 8 ounces vanilla vodka 2 pears, peeled, cored and sliced into wedges lengthwise 2 cinnamon sticks Two 12-ounce cans Canada Dry Ginger Ale Instructions: Combine the wine, pear juice, vodka, pears and cinnamon sticks in a large bowl or pitcher. Refrigerate overnight.\n\nJust before serving, add the Canada Dry Ginger Ale and stir gently. ","[Chianti, Cabernet Sauvignon, Merlot]" 49485,"Wild Sourdough Starter 125 grams all-purpose, unbleached flour 125 grams filtered water, room temperature
  100 grams all-purpose, unbleached flour 100 grams filtered water, room temperature
  Instructions: To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note). For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture. Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 49486,"Salt Cod Brandade 2 Idaho potatoes 1 pound salt cod, soaked for 24 hours, water changed 3 times
  2 cups milk
  6 cloves garlic, thinly sliced
  2 sprigs fresh thyme
  1 Spanish onion, thinly sliced
  2 tablespoons butter
  2 tablespoons creme fraiche
  Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
  2 tablespoons capers 2 tablespoons chopped fresh dill 2 tablespoons finely minced fresh parsley 1 lemon, zest cut into thin strips Crostini, for serving, optional Instructions: Preheat the oven to 375 degrees F. Bake the potatoes until fork-tender, about 45 minutes. Meanwhile, combine the salt cod, milk, garlic, thyme and onions in a saucepan. Bring to a slow simmer and cook until the cod flakes, 20 to 30 minutes. Strain the mixture, reserving separately both the milk and the cod/garlic/onion mixture. Remove the thyme and discard. While the potatoes are still warm, rice them through a food mill. Stir the cod mixture into the riced potatoes. Add the butter, creme fraiche and enough of the reserved milk to make it smooth. Season with salt and pepper. Transfer to a serving bowl, garnish with the capers, dill, parsley and lemon zest and serve with crostini if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 49487,"Plum-Nectarine Crumble With Hazelnuts Unsalted butter, for the baking dish 2 pounds nectarines (about 5), sliced 1/2 inch thick 1 pound plums (about 4), sliced 1/2 inch thick 3/4 cup granulated sugar 2 tablespoons all-purpose flour 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 2/3 cup blanched hazelnuts, chopped 1 stick unsalted butter, at room temperature Vanilla ice cream or whipped cream, for serving Instructions: Make the filling: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Toss the nectarines, plums, granulated sugar, all-purpose flour, lemon juice and salt in a large bowl. Make the topping: Combine the all-purpose flour, whole-wheat flour, brown sugar, cinnamon and salt in a medium bowl, then stir in the hazelnuts. Work in the butter with your fingers until clumpy. Spread the filling and any juices in the prepared dish. Pinch handfuls of the topping into clumps and scatter over the filling. Bake until the topping is browned and the filling is bubbling, 40 to 45 minutes. Let cool at least 15 minutes. Serve with ice cream or whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]

" 49488,"Filet Mignon with Mustard and Mushrooms 2 (2-inch-thick) filets mignons, tied (10 to 12 ounces each) 1 tablespoon canola oil 2 1/2 teaspoons fleur de sel 1 teaspoon coarsely cracked black peppercorns 1 tablespoon unsalted butter 6 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick 1 tablespoon dry sherry Kosher salt and freshly ground black pepper 2 teaspoons good olive oil 1/4 cup minced shallots 1 1/2 tablespoons Cognac or brandy 3/4 cup heavy cream 2 tablespoons Dijon mustard 1/4 teaspoon whole-grain mustard 1 tablespoon minced fresh parsley leaves Instructions: Preheat the oven to 400 degrees F. Be sure your stove is well ventilated! Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom and sides) for about 2 minutes per side. Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil and allow to rest for 10 minutes. Meanwhile, heat the butter in a medium (8-inch) saute pan over medium-low heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and set aside. At the same time, add the olive oil to the cast-iron skillet (don?t wipe it out), add the shallots and cook over medium-low heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings. Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 49489,"Creamy Succotash 1 1/2 cups frozen yellow corn kernels 1 1/2 cups frozen cut okra 1 cup milk 3 tablespoons white sauce mix (recommended: Knorr) 1 (15-ounce) can butter beans, drained 1 (4-ounce) jar chopped pimento, drained Instructions: In a microwave-safe bowl, combine corn, okra and 1 tablespoon water. Cover with damp paper towels and microwave on high setting for 7 to 8 minutes. In a medium saucepan, over medium heat, whisk together milk and white sauce mix. Bring to boil, whisking constantly. Reduce heat to simmer and continue stirring for 1 minute. Remove from heat. Add cooked corn and okra, butter beans and chopped pimento to white sauce. Return to medium heat and heat through. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 49490,"Roasted Red Pepper Sauce 1/2 green onion, chopped 1 heaping cup roasted red bell peppers (can be store-bought) 2 tablespoons white wine vinegar (plain or flavored) 1/3 cup parsley or 2 fresh spinach or lettuce leaves Dash cayenne pepper (optional) 1/3-cup low-fat yogurt or reduced-fat sour cream Instructions: Place all ingredients except yogurt or sour cream into a food processor or blender; puree until smooth. Place the mixture into a microwave-safe dish and heat for 2 minutes on medium-high. Stir and serve over Savory Corn Griddle ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 49491,"Herby Chicken and Spinach Baked Pasta with Fresh Mozzarella Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 4 garlic cloves, thinly sliced Pinch crushed red pepper flakes One 28-ounce can plum tomatoes, crushed by hand One 15-ounce can plum tomatoes, crushed by hand 4 large fresh basil sprigs plus 1 cup chopped fresh basil plus more for garnish (optional) 1 cup chopped fresh flat-leaf parsley 1 pound dried fusilli 6 cups baby spinach 2 cups shredded rotisserie chicken, skin and bones discarded 3 cups diced fresh mozzarella 1 cup grated Parmesan Instructions: Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper. Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl. Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 49492,"Potato and Goat Cheese Gratin 1 tablespoon unsalted butter 1 1/2 pounds russet potatoes, peeled and cut into 1/8-inch slices 1 teaspoon minced garlic 5 ounces goat cheese, crumbled Salt and freshly ground black pepper 2 cups heavy cream Instructions: Preheat the oven to 350 degrees F. Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter. Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream. Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49493,"Fontina & Bacon-Stuffed Chicken Breasts 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 1/2 cup shredded fontina or mozzarella cheese (about 2 oz.) 2 slices bacon, crisp-cooked and crumbled 2 Tbsp. finely chopped fresh basil leaves 1 Tbsp. olive oil 1/2 cup Italian seasoned dry bread crumbs 4 cups baby spinach leaves 2 Tbsp. water 1 clove garlic, finely chopped 1 jar Bertolli? Four Cheese Rosa Sauce 8 ounces fettuccine, cooked and drained Instructions: Preheat oven to 375 degrees. Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form pocket. Combine cheese, bacon and basil in small bowl. Evenly stuff pockets with cheese mixture, then press edges together to seal. Brush chicken with olive oil, then dip in bread crumbs, turning to coat. Arrange chicken on baking sheets. Bake 20 minutes or until chicken is thoroughly cooked. Meanwhile, cook spinach, water and garlic in 12-inch nonstick skillet over medium-high heat until spinach is wilted. Stir in Sauce and heat through. To serve, arrange hot fettuccine on serving platter, then top with sauce mixture and chicken. Garnish, if desired, with additional chopped basil. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 49494,"Andouille-Stuffed Pork Loin Roast with Pan Gravy One 3-pound boneless pork loin roast (roast should have nice fat cap layer on the top) 1/2 cup kosher salt 1/2 cup sugar 12 black peppercorns 6 cloves garlic, roughly chopped
6 sprigs fresh thyme 2 bay leaves 1 small yellow onion, peeled and sliced into rings 4 cups ice cubes 4 ounces andouille sausage links Kosher salt and freshly ground black pepper 1 tablespoon granulated garlic 1 tablespoon paprika 1 to 2 tablespoons canola oil 1/2 cup diced yellow onion 1/4 cup peeled and diced carrot 1/4 cup diced celery 1/4 cup vermouth 2 cups low sodium chicken stock 2 tablespoons unsalted butter Zest and juice of half a lemon Instructions: Place the roast onto a cutting board with the short side toward you and fat facing down. Using a sharp filet knife (with the blade horizontal to the board), butterfly the roast open about 1 inch from the bottom of the roast. Work carefully to not cut all the way through. Continue to slice horizontally, opening the roast up until you have a large, thin, flat piece of meat. Place the pork in large airtight freezer bag (or large plastic container with a lid). To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves and onions to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and cool by adding the ice cubes. Pour the brine into the freezer bag, submerging the roast completely, seal and set aside for 25 minutes. Preheat the oven to 375 degrees F. Remove the pork from the brine and pat dry with paper towels. Lay the sausages inside lengthwise. Pierce the casings with the tip of a sharp paring knife (this will ensure the flavor of the sausage goes into the pork as it cooks). Starting with the short side, roll up the roast tightly, jelly roll style. Secure the roast with tightly fitted kitchen twine at even intervals about 2 inches apart. Sprinkle with salt, pepper, the granulated garlic and paprika.
Heat the oil in a large cast-iron pan over medium heat. Add the roast and sear fat-side down first, 3 to 4 minutes, and then on each of the three other sides. When turned to the final side, transfer the pan to the oven and bake until the internal temperature hits 145 degrees F on an instant-read thermometer, 45 to 55 minutes. Remove the roast from the oven; rest the pork on a platter while you make gravy from the pan drippings. Set the pan over medium-low heat. Add a little oil, if needed, and saute the onions, carrots and celery. Cook the vegetables until well caramelized, about 8 minutes. Then season with salt and pepper. Deglaze the pan with the vermouth and reduce until the liquid has almost completely reduced. Add the chicken stock and reduce again for another 5 minutes; this will ensure you have a nice, rich sauce. Taste and season with salt and pepper.
Remove the pan from the heat and swirl in the butter to thicken the sauce. Finish with the lemon zest, a squeeze of lemon juice and serve the sauce over sliced andouille-stuffed pork loin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 49495,"Bacon Bourbon Brussels Sprout Skewers 4 tablespoons unsalted butter 1/3 cup dark brown sugar
1/2 teaspoon kosher salt
1/8 teaspoon cayenne
2/3 cup bourbon
1 pound slab bacon, cut into 1-inch cubes
15 small Brussels sprouts, trimmed (about 1/2 pound)
Nonstick cooking spray
Instructions: Preheat the oven to 375 degrees F. Combine the butter, brown sugar, salt, cayenne and bourbon in a small saucepan over medium heat. Whisking constantly, cook until the butter has melted and the mixture has formed a smooth sauce, about 8 minutes. Spread the bacon out on a small baking sheet and bake for 8 to 10 minutes, just to begin to render the fat. Set aside. Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and simmer until just barely tender and still bright green, 5 minutes. Remove the Brussels sprouts to a baking sheet to cool slightly. Slice each Brussels sprout in half. Preheat a grill pan over medium heat, and spray with nonstick cooking spray. Assemble the skewers: Start by threading a Brussels sprout half onto a skewer, then add a piece of bacon, then another Brussels sprout, followed by another piece of bacon, and finishing with a Brussels sprout. Repeat in this way until all of the skewers are assembled. Brush the skewers lightly with bourbon glaze. Place the skewers on the prepared grill pan and grill, brushing them with glaze with every turn, until the bacon is beginning to crisp and the Brussels sprouts are starting to char, 1 to 2 minutes per side. Remove to a serving platter and serve warm, drizzled with any remaining glaze. ","[Burgundy, Barolo, Tempranillo, GSM]

" 49496,"Sliced Chipotle Turkey Breast With Pomegranate Cranberry Relish and Polenta 1 full or 2 split skin-on boneless turkey breasts 1 stick butter, softened 2 tablespoons honey 2 tablespoons pureed chipotle peppers in adobo sauce Kosher salt and freshly ground black pepper One 12-ounce bag fresh cranberries 1 cup sugar 1 cinnamon stick 1 strip orange rind 1 pomegranate 1 jalapeno, seeded and finely chopped 1/2 red onion, finely chopped 2 cups chicken stock, plus 1 cup if reheating for a make-ahead meal 1 cup milk 1 cup quick-cooking polenta 1 cup grated manchego cheese Instructions: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine 6 tablespoons of the butter with 1 tablespoon of the honey and the chipotle puree, and slather over the turkey breast, sprinkling liberally with salt and black pepper. Roast the turkey, 1 hour 15 minutes. Meanwhile, place the cranberries in a pot with the sugar, a pinch salt, the cinnamon, orange peel and 1 cup water. Bring to a boil and cook until all the berries pop and the sauce thickens, 15 minutes. Let cool. Peel the pomegranate in a bowl of water and separate and drain the seeds. Stir the pomegranate seeds, jalapenos and onions into the sauce. Bring the stock and milk to a boil, and then whisk in the polenta until it thickens. Stir in the remaining butter, some salt and black pepper, the remaining honey and the cheese. Serve the sliced turkey with the cranberry-pomegranate relish, chilled or at room temperature, with the polenta alongside. Cook's Note: For a make-ahead meal, cool the roasted turkey and store. To reheat, place the turkey in a low baking dish with 1 cup chicken stock and loosely cover with foil. Reheat at 350 degrees F, 20 to 25 minutes, and then crisp up the skin under the broiler. Leftover turkey can be used for other recipes, such as Mexican Chorizo and Turkey Chili. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]

" 49497,"Peanut Butter-Banana Pudding Cups 1/2 cup granulated sugar 3 cups whole milk 3 large egg yolks, beaten 1 tablespoon cornstarch 1/8 teaspoon kosher salt 1 cup smooth natural peanut butter 2 large ripe bananas 32 round vanilla wafer cookies 1/2 cup heavy cream 1 tablespoon confectioners' sugar 2 tablespoons honey-roasted peanuts, roughly chopped Instructions: Whisk together the granulated sugar, 1/3 cup of the milk, egg yolks, cornstarch and salt in a large bowl. Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half into the egg mixture until smooth, then gradually whisk the egg mixture into the milk in the saucepan. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove the saucepan from the heat, and whisk in the peanut butter until melted. Transfer to a medium bowl, and let the pudding cool to room temperature, stirring frequently to prevent a skin from forming, about 45 minutes. Cut the bananas into small chunks. Put an even tablespoon of pudding in the bottom of a 5-ounce paper cup; top with 2 cookies and then 1 tablespoon of bananas. Repeat with another layer of pudding, cookies and bananas. Top with a final layer of pudding. Repeat with the remaining ingredients to make 8 pudding cups. Cover the cups with plastic wrap, and refrigerate long enough for the cookies to soften, at least 6 hours and (preferably) overnight. When ready to serve, whip the heavy cream and confectioners' sugar with an electric mixer in a large bowl until medium-to-stiff peaks form. Top each cup with a dollop of whipped cream, and sprinkle with the chopped peanuts. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 49498,"Three-Flavor Sheet Pan Rolled Omelet 2 tablespoons unsalted butter, melted 12 large eggs, beaten to blend 2 cups heavy cream 12 ounces grated whole-milk mozzarella or other cheeses such as Cheddar, Monterey Jack or feta 1 teaspoon kosher salt 2 packed cups baby spinach 1 ounce thinly sliced prosciutto One 10-ounce jar roasted peppers Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 15-by-18-inch sheet pan with parchment paper leaving a 2-inch overhang on each of the two narrow ends. Brush with melted butter. Whisk the eggs, cream, cheese and salt in a large bowl. Pour into the prepared pan and bake until the eggs are puffed on the edges and just set, 20 to 25 minutes. Imagine the omelet is divided into three equal sections running lengthwise. Top one section with a layer of the spinach, another with the prosciutto and the last with the peppers; leave a little space between each section. Cover with foil and let sit 10 minutes to allow the spinach to wilt and the toppings to warm. Remove the foil and, using the parchment for handles, carefully transfer the omelet to a cutting board. Starting at one of the short ends, lift the parchment up and use it to help tightly roll up the omelet, pulling the parchment back as you go so it does not get caught in the roll. Using a sharp chef's knife, cut the omelet into slices and arrange on a platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49499,"Beef Stroganoff 2 tablespoons vegetable oil 2 1/2 pounds beef tenderloin, thinly sliced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons clarified butter 1 cup sliced cremini mushrooms 1/2 cup chopped onion 1/4 cup white wine 2 tablespoons tomato paste 2 teaspoons Dijon mustard 3 cups demi-glace* 1 1/4 cups sour cream Serving suggestion: egg noodles, cooked. Instructions: In a large pot heat the oil over high heat. Season the beef with the salt and pepper and saute until browned. Remove the beef from the pot and set aside, pour off any excess fat in the pot. Melt the clarified butter in the pot and saute the mushrooms and onions. Add the white wine and simmer until reduced by 1/2. Stir in the tomato paste and mustard and cook for 2 minutes. Add the demi-glace and beef, bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the sour cream and adjust the seasoning. Serve on a bed of warm egg noodles. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 49500,"Chocolate Croissant Bread Pudding 6 chocolate croissants, very coarsely chopped 1 1/4 cups milk 1/2 cup sugar 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 large eggs Instructions: Preheat oven to 350 degrees F. Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes. Bake for 40 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 49501,"Slow Smoked Curried Salmon with Celery Root Puree and Apple and Celery Root Salad 3 tablespoons good-quality yellow curry paste 2 tablespoons soy sauce
6 limes
Extra-virgin olive oil, for drizzling
Four 6-ounce wild-caught, skinless center-cut salmon fillets
Kosher salt and freshly ground black pepper
2 pounds celery root
4 cups whole milk
4 ounces (1 stick) unsalted butter
2 Granny Smith apples, julienned
1 cup fresh cilantro leaves Instructions: Whisk together the curry paste, soy sauce and juice of 3 limes in a small bowl. Add 3 ounces olive oil and whisk to combine. Sprinkle the salmon with salt and pepper, then pour the curry marinade over the top, coating the fish completely. Meanwhile, peel and dice half the celery root. Add to a pot and cover with the milk. Bring to a simmer and season with salt. Cook until tender, about 15 minutes, then drain, discarding the milk. Add the celery root to a blender along with the butter and puree until smooth. Pour back into the pot and keep warm. Julienne the other half of the celery root and add to a mixing bowl. Add the apples and the juice of the remaining 3 limes. Drizzle with olive oil and season with salt and pepper, then fold in the cilantro leaves. Set aside. Preheat the oven to 250 degrees F. Set up a smoker by adding the wood chips to the bottom of a stovetop smoker or 6-inch hotel pan. Place the perforated smoker insert or a 4-inch perforated hotel pan inside. Add the salmon to the perforated pan and cover tightly with foil. Place the pan on top of two stovetop burners and heat until the chips start smoking. Transfer the pan to the oven and cook until the salmon reaches an internal temperature of 135 to 140 degrees F, 30 to 40 minutes. To serve: Spoon the celery root puree onto a plate. Top with a piece of salmon, followed by the celery root salad on top. Repeat to make 3 more servings. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 49502,"Tomato-Avocado Salad with Lime-Toasted Cumin-Cilantro Vinaigrette 4 large ripe tomatoes, cut into 1-inch pieces 1 large red onion, halved and thinly sliced Lime-Toasted Cumin-Cilantro Vinaigrette, recipe follows 2 large ripe Haas avocados, peeled, pitted and cut into 1-inch chunks 3 coconuts, halved and drained Cilantro leaves, for garnish 1/4 cup fresh lime juice 2 tablespoons rice wine vinegar 1 tablespoon honey 1 tablespoon cumin seeds, lightly toasted and ground 1/4 cup chopped cilantro Salt and freshly ground pepper 1/2 cup canola/olive oil blend Instructions: Combine tomatoes, onion, and dressing, to taste, and toss to combine. Add avocado and gently mix, being careful not to break up the avocado too much. Place 1 coconut 1/2 in 6 bowls. Spoon the salad among the coconuts. Garnish with cilantro leaves. Combine lime juice, vinegar, honey, cumin, cilantro, salt, and pepper in a bowl and whisk to combine. While whisking, slowly drizzle in the oil. Whisk until well-combined. Reseason with salt and pepper, if necessary. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49503,"Baby Lamb Chops with Parsley and Mint Pesto Dipping Sauce 1 cup flat-leaf parsley tops, 3 handfuls 1/4 cup, 6 to 8 sprigs, fresh mint 1 large clove garlic 1/4 cup (2-ounce package) sliced almonds 1 teaspoon ground cumin 1/2 teaspoon ground coriander Salt and pepper 1 tablespoon red wine vinegar 1/3 cup extra-virgin olive oil 2 racks baby lamb (have the butcher cut into chops) Instructions: Preheat grill pan or large heavy skillet over medium high to high heat. In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander and pulse until mixture is finely chopped. Add a little salt and pepper and vinegar to the processor and turn it back on. Stream in extra-virgin olive oil until a sauce forms. Stop processor, taste and adjust seasonings. Transfer to a small bowl using a rubber spatula. Drizzle chops with extra virgin olive oil, season with salt and pepper and grill for 3 to 5 minutes on each side for medium rare to medium well doneness. Arrange chops around the dipping sauce and serve. ","[Ros, Pinot Grigio, Vermentino, Tempranillo]" 49504,"Grilled Potatoes with Spicy Tomato Aioli (Patatas bravas) 5 large red or yellow potatoes, scrubbed Salt 2 plum tomatoes 1/4 cup olive oil Freshly ground black pepper 1 cup prepared mayonnaise 3 cloves garlic, chopped 2 teaspoons Spanish paprika 2 teaspoons pureed chipotle in adobo 2 tablespoons finely chopped fresh flat-leaf parsley Instructions: Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each potato into 3/4-inch thick slices. Heat the grill to high. Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill when charred. Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated. Brush the potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side. ","[Rioja, Tempranillo, Garnacha, Barbera]" 49505,"Old Fashioned Coconut Custard Pie Sweet Dough, for a 1 crust pie, above 1 large, fresh coconut, about 1 1/2 pounds 2 cups milk 3/4 cup sugar 1 teaspoon vanilla extract 4 large eggs Tiny pinch freshly grated nutmeg 1 1/4 cups all-purpose bleached flour 1/4 cup sugar 1/4 teaspoon baking powder 1/8 teaspoon salt 4 tablespoons (1/2 stick) cold unsalted butter 1 large egg Two-crust pie, about 1 1/4 pounds dough: 2 1/2 cups all-purpose bleached flour 1/2 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter 2 large eggs Instructions: Prepare and chill the dough.
Set a rack at the middle level of the oven and preheat to 350 degrees.
Use a large nail or an ice pick to puncture one of the three eyes on the coconut (only one can be punctured so you will need to try each until you find it). Drain the coconut milk out over a bowl. Strain it to remove any flecks of shell and reserve it.
Place the coconut on the oven rack and bake it until it cracks, about 10 to 15 minutes.
Remove the coconut from the oven and let it cool slightly. Remove shell (it will come away easily), then cut the coconut meat into 8 or 10 pieces. With a vegetable peeler, remove brown skin. Coarsely grate 1 cup coconut, either by hand or in the food processor, and reserve it for the filling. Process the remaining coconut until it is very fine.
In a large saucepan over low heat, scald the milk until there are bubbles around the edges. Add the finely processed coconut. Remove from the heat and allow the mixture to cool completely. Pour it through a fine strainer into a bowl; press coconut to extract as much moisture as possible.
In 3 or 4 batches, place coconut in the corner of a clean dish towel and wring out over bowl to extract all remaining liquid. (If you wish, you can toast the wrung out coconut, though it will have very little flavor remaining after soaking in the milk.) Measure the coconut flavored milk and add more milk, if necessary, to make 2 cups. (This may be done earlier in the day or even the day before and set aside tightly covered in the refrigerator.) Pour into a bowl and whisk in sugar, eggs, vanilla and nutmeg and the reserved coconut milk. Stir in the reserved coarsely grated coconut.
Set a rack in the lowest level of the oven and preheat to 350 degrees. Roll out the dough for the bottom crust and arrange in pan.
Pour filling into pie crust. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set, but not over-cooked. After the pie has baked for 30 minutes, check it frequently so it does not over-cook. Once the pie is wobbly textured when the pan is gently shaken, remove it from the oven; it will continue to cook for a few minutes longer after it is removed from the oven. If the pie is over baked, it will be heavy and watery. Cool the pie on a rack.
To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49506,"Vodka and Cream Marinara Sauce One 24-ounce jar marinara sauce 1/2 cup vodka
1/2 cup heavy cream
Instructions: Heat the marinara sauce and vodka in a large saucepan over medium-high heat. Simmer for 3 minutes to thicken. Remove the pan from the heat and stir in the cream. Serve atop your favorite shape of cooked pasta. ","[Chardonnay, Riesling, Sparkling wine]" 49507,"Rice Pilaf with Arugula 1 tablespoon extra-virgin olive oil 1/3 cup orzo pasta 1 cup white rice 2 cups chicken stock 2 cups chopped arugula 2 handfuls grated Parmigiano-Reggiano Instructions: Heat the extra-virgin olive oil in a sauce pot over medium heat. Add the orzo and toast until deeply golden, 4 to 5 minutes. Stir in the rice and toss with the orzo. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook 16 to 17 minutes until tender. Stir in the arugula and cheese and toss to combine. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 49508,"Rustic Peach and Blueberry Crostata 2 cups all-purpose flour, plus more for dusting 3 tablespoons sugar 1/4 teaspoon salt 1 lemon, zest finely grated 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks 1 large egg yolk 2 tablespoons ice water, plus more if needed 4 large ripe peaches, pitted and sliced 1 pint fresh blueberries 1/2 lemon, juiced 2 tablespoons sugar 2 teaspoons all-purpose flour 1 large egg, beaten with 1 tablespoon water, for egg wash 2 tablespoons sugar Vanilla ice cream, for serving Instructions: To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes. To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit. Prepare your wooden burning brick oven according to manufacturer's directions or place a pizza stone in a conventional oven and preheat to 375 degrees F. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn't have to be perfect, free-form is the look you want for this rustic tart. Transfer the dough to a lightly floured pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around; brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 49509,"Double Berry-Hazelnut Crumble 1 stick unsalted butter, softened, plus more for the baking dish 4 cups blackberries 4 cups blueberries 1/2 cup maple syrup 1/3 cup instant tapioca 1 1/4 cups all-purpose flour 1/2 cup granulated sugar 1/3 cup packed light brown sugar 1/2 teaspoon freshly grated nutmeg Pinch of salt 2/3 cup blanched hazelnuts 1 teaspoon vanilla extract Instructions: Preheat the oven to 375 degrees F. Butter a 9-inch-square baking dish. Toss the blackberries and blueberries in a large bowl with the maple syrup and tapioca. Transfer to the prepared baking dish. Combine the flour, granulated sugar, brown sugar, nutmeg and salt in a food processor and pulse to combine. Add the hazelnuts, butter and vanilla; pulse until the nuts are roughly chopped. Sprinkle the topping over the berries, pinching it with your fingers to make small clumps. Bake until the filling is bubbling and the topping is golden brown, about 1 hour. Let cool slightly before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Basil Oil 1 tablespoon unsalted butter 1 medium onion, finely chopped 3 cloves garlic, minced " 49510,"Chocolate Peppermint Pizzelle 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon finely grated orange zest 1/4 teaspoon fine salt 3 large eggs, at room temperature 1 cup granulated sugar 1/2 cup (1 stick) unsalted butter, melted, cooled to room temperature Vegetable oil spray Confectioners' sugar, for dusting cookies 12 ounces semisweet chocolate 4 tablespoons unsalted butter 1/2 teaspoon mint extract Instructions: Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl. In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizelle batter.) Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter. Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract. To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week. ","[Merlot, Pinot Grigio, Riesling, Moscato]" 49511,"Apple and Pear Streusel Pie 1/2 cup all-purpose flour 1/4 cup light brown sugar 1/4 teaspoon ground cinnamon 4 tablespoons cold unsalted butter, cut into pieces 1 refrigerated or frozen 9-inch deep-dish pie crust (see above) 3 Granny Smith or other tart apples, peeled, cored, and sliced 1/4-inch thick 3 firm but ripe pears, peeled, cored, and sliced 1/4-inch thick
1/2 cup light brown sugar
1 1/2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1 tablespoon cold butter, cut into small pieces Instructions: Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
Let cool at least 30 minutes before serving. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49512,"Baked Macaroni and Cheese Cupcakes Vegetable cooking spray 2 cups dried bread crumbs, divided 1 tablespoon olive oil, plus extra for drizzling 8 ounces ground turkey or chicken, preferably dark meat 1/2 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 8 ounces small pasta, such as pennette, shells, or elbows 2 cups grated Parmesan 1 1/2 cups grated white Cheddar 1 cup cherry tomatoes, quartered 2 cups chopped broccoli, blanched,* see Cook's Note 1 pound asparagus, cut into 3/4-inch pieces, blanched Instructions: Preheat the oven to 375 degrees F. Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey or chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook, stirring frequently, until cooked through, about 5 to 8 minutes. Set aside and cover to keep warm. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil. Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter. *Cook's Note: To blanch vegetables, bring a large saucepan of salted water to a boil over high heat. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and immediately plunge into a bowl of iced water. Drain and use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49513,"Creamy Italian Sausage One-Pan Pasta 1 tablespoon olive oil 1 pound sweet Italian sausage, removed from casing
1 medium onion, diced
2 teaspoons dried oregano
1/2 teaspoon fennel seeds
Pinch red pepper flakes
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
One 28-ounce can tomato puree
2 tablespoons tomato paste
1 pound fusilli pasta (or other pasta shape)
1 cup shredded mozzarella
1/4 cup mascarpone
Shaved Parmesan, for serving
10 to 12 fresh basil leaves, torn, for serving
Instructions: Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the sausage and cook until it starts to brown, about 5 minutes. Add the onions and cook until softened and translucent and the sausage is well browned, another 5 to 7 minutes. Add the oregano, fennel seeds, red pepper flakes, garlic and some salt and black pepper and stir again. Next, add the broth, tomato puree and tomato paste and stir well. Add the uncooked pasta into the sauce, bring to a simmer and cook, stirring occasionally, until the pasta is al dente, 15 to 20 minutes. Remove from the heat and stir in the mozzarella and mascarpone. Taste and add more seasoning if necessary. Serve with shaved Parmesan and torn basil leaves. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 49514,"Crispy Duck Breast with Caper-Cherry Sauce 2 duck breasts 1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground lavender
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 shallot, minced
1/4 cup Amarena cherries, in liquid
2 tablespoon capers, drained
1/4 cup brandy
1 cup chicken stock
1 teaspoon red wine vinegar
2 bunches watercress leaves
Instructions: Score the skin side of the duck breasts with a knife. Combine the cardamom, coriander, lavender, salt and pepper in a small bowl. Sprinkle the skin side of the duck breasts with the spice mixture. Allow the duck breasts to sit in the refrigerator, uncovered, for 2 days. This will allow the skin to dry slightly, yielding a crispier result. Remove from the refrigerator and let the duck breasts sit at room temperature for 1 hour before cooking. Place the duck breasts skin-side down in a nonstick pan and begin to cook over a low to medium heat. Let cook, allowing the skin to render its fat and draining it off occasionally, until the skin is fully rendered, brown and crispy, 15 to 20 minutes. Flip the duck breasts over in the pan, and allow to cook for 3 minutes, basting with fat in the pan. Remove the duck from the pan and allow it to rest for 10 minutes. Drain some of the excess fat from the pan, then add the shallot. Cook over medium heat until soft, about 2 minutes. Add the cherries, capers and brandy, and flame the pan to cook off the liquid. Reduce to a glaze. Add the chicken stock and reduce until thick. Season with the red wine vinegar. Slice the duck and serve with the sauce and watercress. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49515,"Tri-Tip Steak With Mushrooms and Peppers 1 cube beef bouillon 4 tablespoons extra-virgin olive oil 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce Juice of 2 lemons 1/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
6 sprigs thyme 4 sprigs rosemary 1 bunch scallions, cut into large pieces 1 1/2 pounds beef tri-tip, trimmed of excess fat 1 pound cremini mushrooms 2 red bell peppers, cut into large chunks 1 clove garlic, smashed Instructions: Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool.
Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours.
Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tablespoons olive oil and the juice of 1/2 lemon. Season with salt and pepper and toss.
Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs from the marinade on the meat as it cooks (it's OK if the herbs fall through the grates; they will flavor the smoke). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125 degrees F for medium rare, about 20 more minutes. Transfer to a cutting board and let rest at least 10 minutes.
Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 49516,"Warm Chocolate Cider Cappuccino with Blackberry Cardomon Meringue 16 ounces Apple Cider 3 ounces honey 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon orange zest 4 eggs, Egg whites only 1/2 cup sugar 1/8 teaspoon cardomon 1/4 cup mint 15 Blackberries 2 ounces of chocolate, melted Instructions: Combine these five ingredients in a pot over medium heat and bring to a simmer. Combine ingredients and whip them in a mixer until they reach fluffy but sticky consistancy. Pour cider mixture in a cappuccino cup and spoon meringue on top. Place chocolate into a small cup or shot glass with spoon. Garnish with blackberries. Enjoy! Yield : 2 servings ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 49517,"Smoked Salmon Crepe Cake 3 large eggs 1 cup all-purpose flour 1 1/4 cups whole milk Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, melted, plus more melted butter for the pan 1/2 pound cream cheese, at room temperature 2 tablespoons chopped capers 2 tablespoons chopped cornichons 2 tablespoons chopped fresh dill 1 tablespoon lemon juice 2 teaspoons lemon zest Kosher salt and freshly ground black pepper 1/4 cup heavy cream 1/2 cup cold heavy cream 2 tablespoons chopped fresh dill 1 tablespoon chopped capers 1 tablespoon chopped cornichons 2 teaspoons lemon zest Kosher salt and freshly ground black pepper 1/2 pound very thinly sliced gravlax, Scottish smoked salmon or nova, separated and gently torn into 1- or 2-inch pieces 2 tablespoons fresh lemon juice 1/2 cup finely chopped red onion 3 large eggs, hard-boiled, peeled and grated on the smallest holes of a box grater (about 1 1/4 cups grated egg) Instructions: For the crepes: Whisk the eggs and flour in a medium bowl until smooth. Slowly whisk in the milk, 2 tablespoons warm water, 1/4 teaspoon salt and a few grinds of pepper until smooth. Refrigerate the batter, covered, at least 1 hour or overnight. Heat a 10-inch nonstick skillet over medium heat, and brush with melted butter. Whisk the 2 tablespoons of melted butter into the crepe batter (batter will appear a bit grainy, but that's OK). Ladle a scant 1/4 cup batter into the skillet, and swirl the batter around to cover the bottom. Cook the crepe over medium heat until the top appears dry and the edge is starting to curl back, about 30 seconds. Flip the crepe with your fingers or a spatula, and cook until brown in spots, about 15 seconds. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter, for a total of 12 crepes (you can stack them on the rack once they've cooled). (The crepes can be refrigerated, wrapped, overnight.) For the cream cheese spread: Combine the cream cheese, capers, cornichons, dill, lemon juice and zest, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a spatula. Drizzle in the heavy cream, and mix until smooth; set aside at room temperature. To assemble: Line an 8-inch round cake pan with plastic wrap so it overhangs by 4 inches on both sides. Place 1 crepe (this will be the top of the cake, so pick a pretty one) on a work surface, and spread evenly with 2 tablespoons of the cream cheese spread. Transfer the crepe, cheese-side up, to the cake pan. Arrange pieces of gravlax evenly over the cheese spread, sprinkle with about 1 teaspoon of the lemon juice, then scatter with 1 tablespoon of the onion, followed by a generous tablespoon of the egg. Repeat 6 times. Spread the 8th crepe with 2 tablespoons of the cheese spread, then place it on top of the other layers, cheese-side down, to create the bottom of the cake. Stretch the plastic wrap over the cake to draw the lacy edges of the crepes up a bit and to cover the cake completely. Use a small cast-iron skillet or a large glass measuring cup to weigh down the cake and press it into an even shape. Refrigerate at least 1 hour up to overnight. To garnish: Remove the weight from the cake, and peel back the plastic. Use the long sides of the plastic to ease the cake out of the pan. Flip the cake pan over, and set the crepe cake on top. Place a serving plate over the cake, and invert the cake onto it. Remove the plastic. Whip the cream in a medium bowl with a hand mixer on medium speed until stiff peaks form. Use an offset spatula to spread the whipped cream decoratively over the top of the crepe cake. Toss the dill, capers, cornichons and lemon zest in a small bowl until lightly combined, scatter the mixture over the whipped cream and sprinkle with salt and a few grinds of pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49518,"Ming's Breakfast Soy-Banana Shake 4 cups skim milk 2 bananas, peeled 2 scoops Spiru-tein Vanilla (Soy Protein Powder with Spirulina) or any equivalent powder 5 small pieces of ice Instructions: In a blender, add milk and bananas and top with powder and ice. On low speed, blend mix until very smooth. Serve in tall glasses. ","[Chardonnay, Sauvignon Blanc, Riesling]" 49519,"Basil Oil (and Other Herb Flavored Oils) Use 1 cup packed leaves to 2 cups pure olive oil. Use 4 cups packed leaves to 2 cups pure olive oil. Instructions: In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 49520,"Pink's Bacon Burrito Dog 1 (12-inch) flour tortilla 2 steamed, premium all-beef hot dogs 2 slices American cheese 1/3 cup chili 3 slices crispy bacon 2 tablespoons diced onions Instructions: On a flour tortilla, place all ingredients, in the order listed. Begin rolling-up tightly, folding top and bottom in and over the ingredients to form a sealed envelope. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 49521,"Lobster Pomelo Salad 1/2 cooked lobster, sliced in medallions 2 ounces frisee 1 section pomelo, cut crosswise 3 stalks white asparagus, blanched 1 tablespoon honey 1/2 tablespoon Dijon mustard 1 tablespoon olive oil 3 tablespoons Chinese red vinegar Pinch salt and pepper Ground peanuts Toasted sesame seeds Taro chips Instructions: Make dressing by emulsifying ingredients. Toss frisee and pomelo together with dressing. Place on a chilled plate and arrange lobster medallions and asparagus around edge, drizzle lightly with dressing. Garnish with peanuts, sesame seeds, and taro chips.; ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 49522,"Spiced Americano with Cinnamon Whipped Cream 1/2 cup water 1 cup granulated sugar 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon, plus more for dusting 1/4 teaspoon ground ginger 1 cup brewed espresso 1 cup boiling water 1 cup heavy cream 2 tablespoons confectioners' sugar Instructions: In a small saucepan, combine water and sugar over medium heat. Bring to a boil and reduce heat to low. Add the allspice, cinnamon, and ginger to the simple syrup and simmer for 5 minutes. Take pan off heat and set aside. To the 1 cup of brewed espresso, add 1 cup of boiling water. Pour 1/2 cup of espresso into each of 4 (6 to 8-ounce) serving cups. Add 2 tablespoons of the spiced simple syrup to each cup and stir to combine. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks form. Add the confectioners' sugar and continue to beat until stiff. Top each cup of espresso with a dollop of whipped cream. Dust with cinnamon and serve. ","[Barbera, Dolcetto, Chianti, Tempranillo]" 49523,"Open Faced Raspberry Cream Sandwich 2 ounces cream cheese 4 (3/4-inch thick) slices pound cake 2 ounces seedless raspberry jam Instructions: Spread cream cheese on each of 4 pound cake slices. Spread raspberry jam over cream cheese. Serve immediately. ","[Chardonnay, Pinot Grigio, Ros]" 49524,"Boozy Pi?a Colada Bundt Cake 1 cup granulated sugar 1 1/2 cups dark rum Two 20-ounce cans sliced pineapple (16 slices), drained Nonstick cooking spray, for greasing the pan One 15.25-ounce box yellow cake mix
1/3 cup canola oil 3 large eggs 13 maraschino cherries, rinsed and patted dry 1/4 teaspoon coconut extract One 3.4-ounce box vanilla instant pudding (plus required ingredients) Instructions: Preheat the oven to 350 degrees F. Stir together the sugar and 1 cup of rum in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes. Put the pineapple slices in a medium bowl and pour the rum syrup over top. Let sit until the pineapple takes on the rum flavor, about 30 minutes.
For the cake: Meanwhile, generously coat a 12-cup Bundt pan with cooking spray. Whisk the cake mix with the oil, eggs, 1/2 cup water and remaining 1/2 cup rum until smooth. Remove the pineapples from the syrup, reserve the syrup.
Line the bottom and center cone and sides of the Bundt pan with whole pineapple slices (about 13 slices). Cut the remaining 3 slices in half and place them around the empty space at the top so the entire Bundt is lined. Put a cherry in the center of each whole pineapple slice. Pour the batter on top of the pineapples. Bake until a skewer inserted into the center comes out clean and the cake springs back when touched, about 45 to 50 minutes.
Immediately place a heat proof serving platter on top of the Bundt pan and flip the pan over (use oven mitts to help you). Remove the pan from the cake and let cool completely, about 1 hour.
For the filling: Meanwhile, Prepare the pudding according to the package directions. Add the coconut extract. Spoon the pudding into a pastry bag fitted with a medium round tip. Press the tip into the side of the cake and squeeze in some pudding. Rotate and repeat around the cake. Then pipe any leftover pudding into the middle of the cake, going through the inside of the cake. Brush the entire cake with the reserved rum syrup. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 49525,"Pork Rind Cheese Puffs 1/3 cup cheddar cheese powder 2 teaspoons onion powder
1 teaspoon garlic powder
Kosher salt 1/3 cup cheddar cheese powder 1 teaspoon chipotle powder
Zest of 2 limes
Kosher salt 10 ounces pork rinds Instructions: Preheat the oven to 350 degrees F. For the cheddar ranch: Mix all the ingredients together in a large bowl using a whisk. Set aside. For the chipotle cheddar: Place the cheddar powder, chipotle powder, zest and kosher salt into a spice grinder and pulse 2 or 3 times. Don't over pulse or the moisture from the zest will cause the cheese powder to clump up. (If you don't have a spice grinder, just whisk well.) Transfer to a large bowl and set aside. Spread out the pork rinds on a baking sheet. Bake until just hot, about 5 minutes; just enough to get the natural oils working so that the coating sticks more effectively. Remove the pork rinds from the oven and immediately add half of them to the bowl with the cheddar ranch mixture and half to the bowl with the chipotle cheddar. Toss quickly and thoroughly, coating the pork rinds in the cheesy mixtures and sprinkling any leftover coating on at the end. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 49526,"Spicy Avocado Dill Dip 1 medium ripe avocado 1 cup sour cream 1/4 cup fresh dill, chopped, plus a few sprigs for garnish 2 scallions, white and green parts, thinly sliced 1 clove garlic, minced 1/2 medium jalapeno, minced, seeded for milder heat 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Chips, or vegetable crudites, for serving Instructions: Mash the avocado with a fork in a medium bowl. Add the sour cream and whisk until well combined. Stir in the dill, scallions, garlic, jalapeno, salt and black pepper. Chill in the refrigerator for about 30 minutes. Serve with chips or vegetable crudites and garnish with a few sprigs of fresh dill. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 49527,"Grilled Chicken with Arugula Pesto 1/4 cup sliced or slivered almonds or shelled pistachios 1 cup packed fresh arugula leaves 1/2 cup packed fresh basil leaves 1/2 lemon, juiced 1 clove garlic, grated or minced Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 4 small pieces boneless, skinless chicken breast (tenders removed) Instructions: Heat a grill pan to high. Toast the nuts lightly in small skillet over low heat, then add them to a food processor. Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine. With the processor on, stream in the extra-virgin olive oil to form thick pesto. Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side. Cook's Note: Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for an outta-sight sammy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49528,"Brussels Sprout and Bacon Grilled Cheese 3 slices thick-cut bacon, cut into 2-inch pieces 6 Brussels sprouts, thinly sliced 1/2 teaspoon grated lemon zest Freshly ground pepper 6 ounces port-salut cheese, sliced 4 thick slices country white bread 1 tablespoon unsalted butter, plus more if needed Instructions: Cook the bacon in a large cast-iron skillet over medium heat until slightly crisp, 5 to 7 minutes. Transfer to paper towels to drain. Pour out all but 1 tablespoon drippings from the pan. Increase the heat to medium high, add the Brussels sprouts and cook, stirring, until slightly wilted, about 3 minutes. Transfer to a bowl and toss with the bacon, lemon zest, and pepper to taste. Wipe out the skillet.
Divide half of the cheese between 2 bread slices; top with the Brussels sprout mixture, and the remaining cheese and 2 bread slices. Melt the butter in the skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49529,"BBQ Duck-Filled Yellow Corn Pancakes with Habanero Sauce 1/2 cup yellow cornmeal or blue cornmeal 1/2 cup all-purpose flour 1 teaspoon baking powder Pinch of salt 2 tablespoons honey 1 large egg, beaten 1 1/2 cups milk 1 tablespoon unsalted butter, melted 3 tablespoons unsalted butter 1 small red onion, finely diced 2 cloves garlic, finely chopped 7 plum tomatoes, coarsely diced 1/4 cup tomato ketchup 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 1 tablespoon honey 1 teaspoon cayenne 1 tablespoon ancho cl powder 1 teaspoon pasilla cl powder 1 tablespoon paprika 1 tablespoon Worcestershire sauce 3 duck legs, skin removed 3 cups duck or chicken stock 2 tablespoons cilantro, coarsely chopped Salt and freshly-ground pepper 3 cups duck or chicken stock 1/4 cup apple juice 3 tablespoons dark brown sugar 2 star anise 1 cinnamon stick 1 habanero pepper, coarsely chopped 1 tablespoon fennel seeds, toasted Salt and freshly ground pepper Instructions: Make the yellow pancakes: Combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, combine the egg, milk, honey, and melted butter, then add to the dry ingredients and mix well. Heat a griddle or cast-iron frying pan over high heat, heat a little oil, and drop the batter by spoonfuls to make four 5-inch pancakes. Cook pancakes until brown on both sides and set aside, stack and cover with foil.
Make the BBQ Duck: Melt the butter in a large saute pan over medium heat. Add the onion and garlic and cook until soft. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl and set aside. Preheat oven to 300 degrees F. Brush the duck legs with the BBQ sauce and place them in a baking pan and pour stock around them. Cover the pan, place in the oven, and cook for 3 hours or until the duck is done. Shred the duck meat and discard the bones. Cook the shredded meat and cilantro with a 1/4 cup of the BBQ braising liquid in a saute pan over medium heat until heated through. Season with salt and pepper to taste.
Make the habanero sauce: Place all ingredients in a small saucepan., place over medium heat, and reduce to 1 cup. Strain and season with salt and pepper to taste.
Assemble pancake: Mound a fourth of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semi-circle and drizzle with the habanero sauce. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 49530,"Moroccan Burritos with Tahini Herb Sauce 1/2 cup fresh parsley 1/3 cup fresh lemon juice 1/4 cup tahini (sesame paste, available in the international foods aisle) 2 teaspoons honey 1 clove garlic, smashed Kosher salt and freshly ground pepper 4 10-inch flour tortillas 2 cups cooked rice or couscous, heated 1 1/3 cups shredded pepper or monterey jack cheese 3 cups leftover Moroccan Turkey Stew, heated 1 teaspoon ground allspice Kosher salt 4 skinless, bone-in turkey thighs (about 4 pounds) 1/2 medium butternut squash, cut into 2-inch chunks 2 15 .5-ounce cans chickpeas, drained and rinsed 1 28 -ounce can whole peeled tomatoes with juices, broken up 1 cup dried apricots 1/2 cup golden raisins 8 medium carrots, cut into 11/2-inch pieces 3 medium red onions, halved and cut into wedges 2 whole dried red chiles 1/2 lemon 2 cups fresh cilantro, including leaves and some stems 1 cup fresh parsley 1 clove garlic, smashed 1/2 teaspoon ground cumin 1/2 cup extra-virgin olive oil Instructions: Make the herb sauce: Puree the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender. Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.) Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top. Spoon a quarter of the stew over the cheese. Fold in the two sides of each tortilla and roll into a tight burrito. Serve with the herb sauce. Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker. Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours. Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables. Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 49531,"Lemon Meringue with Amaretti Cookie Topping 1 cup whole milk Finely grated zest of 1 large lemon 1/2 cup sugar 3 tablespoons all-purpose flour 4 egg yolks 1 tablespoon unsalted butter, at room temperature 3 tablespoons fresh lemon juice 1/4 teaspoon pure vanilla extract 1 cup sugar 4 large egg whites, at room temperature 1/4 cup (4 tablespoons) fresh lemon juice (from 1 large lemon) 1/2 cup all-purpose flour 1/3 cup packed light brown sugar 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled 12 amaretti or 1 1/2-inch diameter vanilla cookies 1/2 cup sliced almonds Instructions: For the custard: 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, whisk together the sugar, flour and egg yolks (the mixture will be thick). Pour the milk mixture into the bowl, whisking until smooth. Return the mixture to the saucepan and whisk slowly and constantly over medium-low heat until smooth and thick, 6 to 7 minutes. Remove the pan from the heat and stir in the butter. Whisk in the lemon juice and vanilla until smooth. Transfer the custard to a clean bowl and lay a piece of plastic wrap directly onto the surface. Refrigerate for 2 hours. For the meringue: In a small saucepan, combine the sugar and 1/4 cup water over medium-high heat. Stir until the sugar has dissolved. Boil, without stirring, until a candy thermometer registers 240 degrees F, 3 to 4 minutes. Let the syrup cool for 1 minute. While the sugar mixture is cooking, in a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until frothy. Increase the speed to high and beat until the egg whites hold soft peaks. Reduce the speed to low and carefully drizzle the hot syrup down the side of the mixing bowl. Beat at high speed until the egg whites hold stiff, glossy peaks, about 2 minutes. Gradually beat in the lemon juice. Fold the custard into the meringue, then spoon into serving bowls or cups. Refrigerate for at least 1 hour before serving. For the topping: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a small baking sheet with parchment paper. In a food processor, blend together the flour, brown sugar and butter until the mixture begins to form into clumps, about 20 seconds. Add the cookies and pulse until the cookies are crushed into 1/4-to-1/2-inch pieces. Pulse in the almonds until combined. Arrange the mixture in a single layer on the prepared baking sheet. Bake until the almonds begin to brown, 13 to 15 minutes. Cool for 15 minutes. Sprinkle the topping over the meringue custard and serve. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49532,"White Vanilla Bean Cake with Balsamic Strawberry and Mascarpone Filling Nonstick spray 5 cups all-purpose flour
4 cups cake flour
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons fine salt
16 large egg whites, lightly beaten 4 cups sour cream
2 cups milk
6 tablespoons clear vanilla extract Seeds from 2 vanilla beans
1 pound unsalted butter, softened
5 1/3 cups granulated sugar
1 pound fresh strawberries 1/2 cup granulated sugar 1/3 cup balsamic vinegar
2 tablespoons freshly-squeezed lemon juice 1 cup mascarpone cheese, room temperature
2 cups heavy cream 1/2 cup confectioners' sugar
1 tablespoon clear vanilla extract 1 pound unsalted butter, softened 2 cups shortening
2 pounds confectioners' sugar, sifted 4 teaspoons clear vanilla extract
Instructions: Preheat the oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray and line them with parchment paper. Spray the paper. Sift together the all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg whites, sour cream, milk, vanilla and vanilla bean seeds in another large bowl.
Beat the butter and sugar with a paddle attachment until light and fluffy. Alternate beating in the flour mixture and the egg mixture, adding the flour mixture in 3 additions and the egg mixture in 2, starting and ending with the flour. Fill each cake pan with 2 1/2 cups of batter and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool the cakes in the pans for 15 minutes, then flip them onto a cooling rack to cool completely.
For the filling: Put the strawberries, granulated sugar, balsamic vinegar and lemon juice in a medium saucepan over medium heat, bring the mixture to a simmer, and cook until it gets to a syrupy reduction, about 30 minutes.
Cool completely.
Beat the mascarpone in a medium bowl until smooth. Whip the heavy cream until light and fluffy in another bowl; just before it is finished, whip in the confectioners? sugar and vanillia extract. Fold in the strawberry mixture.
For the frosting: Cream the butter and shortening until light and fluffy, then beat in the confectioners' sugar and vanilla extract.
To assemble the cake: Put 1 cake layer on a cake board or platter. Spread half of the filling mixture on top. Repeat with another cake layer. Frost the cake with the buttercream frosting and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 49533,"Curly Endive, Apple, and Gorgonzola Salad 3 small heads curly endive, preferable frisee 3 large Granny Smith apples 1 1/2 cups heavy cream 3/4 cup red wine vinegar 3 ounces Gorgonzola, crumbled 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl. Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.) At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49534,"Grilled Peaches with Wine Syrup Two Ways 2 1/2 cups red Spanish table wine 1/2 cup peach nectar 1/4 cup brandy 1/4 cup plus 2 tablespoons sugar 2 tablespoons honey, plus more for garnish 2 cinnamon sticks 1 vanilla bean, split 1/2 stick unsalted butter 6 ripe peaches, halved and pitted Sugar Ground cinnamon Ground cinnamon Fresh mint leaves Canola oil Kosher salt and freshly ground black pepper 1/2 cup creme fraiche Honey Fresh mint leaves Instructions: For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks and vanilla bean in a large high-sided saute pan and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until thickened to a syrup, about 10 minutes. Strain.
For the peaches: Preheat a gas grill to medium-high.
Melt the butter in a small saucepan over medium heat. Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes
For the peach chutney: Coarsely chop the peaches and toss with another pinch cinnamon, a few tablespoons of the wine syrup, some torn mint leaves, a splash of canola oil and salt and pepper. Goes great with pork.
For the grilled peach dessert: Place the peaches cut-side up on a platter. Spoon some creme fraiche in the center of each, drizzle over some wine syrup, a bit of honey and garnish with mint leaves. Serve warm or at room temperature. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 49535,"Cheese and Mushroom Quesadillas: Quesadillas de Queso y Hongos 8 (6-inch) fresh corn tortillas (or flour tortillas if good corn tortillas are not available) 8 ounces Mexican melting cheese (quesillo, asader, or the like) or Monterey Jack or mild Cheddar, shredded (about 2 cups) About 1 cup salsa, store-bought or homemade 2 tablespoons olive oil (preferably extra-virgin) or rich-tasting pork lard, plus a little more for the tortillas 1 pound button mushrooms (or other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups) 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced 2 tablespoons chopped fresh epazote leaves or 1/4 cup chopped fresh cilantro leaves Salt Instructions: The mushroom filling: In a medium skillet, heat the 2 tablespoons oil or lard over medium heat. Add the mushrooms, chiles, and epazote (if you're using cilantro, set it aside to add later), stir well, and cover. Continue to stir every minute or so, replacing the cover each time, until the mushrooms have released a lot of juice, 4 to 5 minutes. Uncover, and let briskly simmer until all the liquid has evaporated, about 3 minutes. Taste and season with salt, usually about 1/4 teaspoon. Add the cilantro now, if that's what you're using. Forming and griddle-baking the quesadillas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Turn the oven on to its lowest setting. One by one, make the quesadillas: Lightly brush 1 side of each tortilla with oil, then lay it oiled side down on the hot griddle. Spread with about 1/4 cup of the cheese, leaving a 1/2-inch border all around. Spoon about 3 tablespoons of the mushroom mixture down the center of the cheese-covered tortilla. When the cheese begins to melt (but before the tortilla begins to crisp), fold the tortilla in half along the line of the filling. Cook, flipping the quesadilla every minute or so, until the cheese is completely melted and the tortilla crisps, about 5 minutes in all. As each quesadilla is done, transfer it to a baking sheet and keep in a warm oven. Serving the quesadillas. When all the quesadillas are done, set them out in a cloth-lined basket. Pass the salsa separately for each guest to spoon on. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49536,"Jalapeno Roasted Chicken with Baby Broccolini 1/2 cup packed fresh oregano leaves or 1/3 cup dried oregano 1 shallot, peeled and roughly chopped 4 garlic cloves, peeled 4 tablespoons unsalted butter 2 tablespoons olive oil 1 jalapeno, stemmed and seeded 1 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1 (5 1/2-pound) roasting chicken 2 sprigs fresh rosemary 2 shallots, coarsely chopped 1 1/2 cups chicken broth, plus more if needed 3/4 cup dry white wine 2 pounds baby broccoli *see Cook's Note 1 tablespoon olive oil Salt and freshly cracked black pepper Instructions: Position a rack in the center of the oven. Preheat the oven to 400 degrees F.
Jalapeno paste:
In the bowl of a food processor, combine the oregano, shallot, garlic, butter, 2 tablespoons olive oil, the jalapeno, salt and pepper and process to form a coarse paste.
Chicken: Pat the chicken dry and then put it, breast side up, on a rack in a large roasting pan. Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it. Spread half of the jalapeno paste under the skin. Put the rosemary and the shallots in the cavity of the chicken. Tie the chicken legs together with kitchen twine. Spread the remaining jalapeno paste all over the exterior of the chicken. Pour the chicken broth and wine into the roasting pan.
Roast the chicken for 1 hour, basting with the pan juices every 20 minutes, adding more broth to the pan if it begins to dry out.
Remove the roasting pan from the oven. Arrange the baby broccoli snugly around the chicken on the rack. Drizzle the olive oil over the florets and season them with salt and pepper, to taste. Roast the chicken with the baby broccoli, basting occasionally with the pan juices, until an instant-read thermometer inserted into the innermost part of the chicken thigh, without touching the bone, registers 160 degrees F, about 30 minutes. Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.
Arrange the chicken on a platter, and surround it with the broccoli. Serve. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 49537,"Rajas Con Queso Gordita 6 poblano chiles 6 Anaheim chiles 1/4 cup canola oil 1 white onion, cut into julienne
3 jalapeno chiles, cut into julienne 3 serrano chiles, cut into julienne 6 ounces cream cheese
1 tablespoon salt
1 tablespoon ground pepper
1 teaspoon ground cumin
Gorditas, recipe follows 1 cup shredded cheese (queso asadero)
Refried Beans, recipe follows 4 cups all-purpose flour 2 tablespoons baking powder 2 tablespoons salt 2.2 ounces shortening 5 cups warm water 1 cup milk 3 cups dried pinto beans 2 tablespoons kosher salt 1/3 cup canola oil 1/4 cup warm water Instructions: Roast the poblanos and Anaheim chiles on a hot grill until charred. Let them sit in a sealed container for 10 minutes, then peel them and cut into strips. Heat the oil, then saute the onion with the jalapenos and serranos until soft, about 10 minutes. Blend the cream cheese with 3 cups water and add it to the pot of chiles. Add the roasted peppers, salt, pepper and cumin. Let simmer for 10 minutes. Fill Gorditas with finished product. Top with shredded cheese and serve with Refried Beans. For the gorditas: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly add the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 minutes. Portion the dough out into 2.2-ounce balls and refrigerate overnight. Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat. Slice open the tortillas. In a pot over medium heat place pinto beans, salt and 6 cups cold water, and let simmer until softened, about an hour. In a pan, heat canola oil, then add 3 cups pinto beans (save the remainder for another use) and stir for about 5 minutes. Add warm water and let simmer, about 10 minutes. Use a hand blender to blend until pureed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 49538,"Festive Marinated Olives 1 cup good olive oil, plus extra for topping up the jars if needed 3 tablespoons sherry vinegar
1 cup pitted Castelvetrano olives
1 cup pitted kalamata olives
1/2 cup dried cranberries
1/2 cup cubed summer sausage 4 cloves garlic, thinly sliced
3 sprigs fresh rosemary
3 bay leaves
Zest of 1 orange, peeled in long strips
Instructions: Add the olive oil and sherry vinegar to a pitcher and mix. Divide the olives, cranberries, summer sausage, garlic, rosemary, bay leaves and orange zest among three 1-pint mason jars. Pour a third of the oil and vinegar mixture into each jar. Top up with extra oil if needed. Put on the lids and refrigerate until needed. ","[Chardonnay, Vermentino, Gavi, Grner Veltliner]" 49539,"Asian Slaw 1 (3-inch) piece ginger, grated fine 1/2 cup rice wine vinegar 1 tablespoon soy sauce 1 lime, juiced 2 tablespoons sesame oil 1/2 cup peanut butter 1 head Napa cabbage, sliced thin 1 red bell pepper, julienne fine 1 yellow bell pepper, julienne fine 2 serrano chiles, minced fine 1 large carrot, grated fine with a peeler 3 green onions, cut on the bias, all of white part and half of the green 2 tablespoons chiffonade cilantro 2 tablespoons chiffonade mint 1/2 teaspoon ground black pepper Instructions: In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Vermentino]" 49540,"Masa Tot 10 ounces corn tortillas, approximately 20 1/2 cup whole milk 1 whole egg 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup diced onions 2 tablespoons minced jalapenos 2 quarts peanut oil Instructions: *Cook's Note: If using a Good Eats tortilla recipe, decrease milk to 1/3 cup. Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside. Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Roll the dough into 1 to 1 1/2-inch balls or scoop with a small, 2-teaspoon ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes. Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 49541,"Chilean Salmon Ceviche 2 cups lobster stock 2 cups clam juice 1/4 cup orange juice 1/4 cup lime juice 1/2 teaspoon dry mustard 1/8 cup mayonnaise 1/2 cup heavy cream 2 tablespoons grain mustard 1/4 tablespoon aji amarillo 2 (6-ounce) Chilean salmon fillets, cut into very thin slices 1 yellow tomato, diced 1/2 bunch scallions, sliced 1/2 bunch cilantro, leaves chopped 1 bunch chives, chopped 3 sweet potatoes, peeled, steamed and sliced to 1/4-inch pieces Instructions: Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, whole grain mustard, aji amarillo; then add it to the stock. In a medium mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add in the stock juice. On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 49542,"Chicken Sous Vide Vallee d'Auge 4 chicken breasts 1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil 1 tablespoon unsalted butter
2 apples, cored, peeled and sliced
2 shallots, finely chopped
4 ounces seasonal mushrooms
1/4 cup Calvados liquor
1 cup apple cider
1/2 cup heavy cream
Instructions: Preheat a sous vide water bath to 160 degrees F, using an immersion circulator head. Place the chicken in vacuum bags and sprinkle with the salt and pepper. Seal the bags with a vacuum sealer and then submerge in the heated water. Cook for 30 minutes. Remove the chicken from the bags and pat dry with paper towels. Heat the oil in a skillet over medium heat and gently lay the breast of chicken in the skillet. Cook on each side for 1 minute and remove. Heat the butter in a large pan over medium-high heat. Add the apples, shallots and mushrooms and brown for 3 minutes. Add the Calvados and flame with a lighter. When all the alcohol is evaporated, add the cider and let it simmer for 3 minutes. Add the cream and mix well. Then add the chicken. Place the chicken on plates, topped with the apples and mushrooms. Coat with a generous amount of sauce. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 49543,"Roasted Tomato Bisque Two 28-ounce cans whole tomatoes, drained of their juices 1 tablespoon olive oil 1 tablespoon light brown sugar 4 carrots, peeled and chopped 2 shallots, quartered Salt and freshly cracked black pepper 3 tablespoons unsalted butter 1/2 teaspoon crushed red pepper 2 cloves garlic, minced 1 tablespoon tomato paste 2 tablespoons dry sherry One 28-ounce can crushed tomatoes 1 to 2 cups chicken stock 1/4 cup heavy cream Instructions: Preheat the oven to 400 degrees F.
In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49544,"Raspberry Ripple Cake 1 (18.25-ounce) white cake mix 1 1/4 cups white cranberry juice 1/3 cup vegetable oil 3 egg whites 6 tablespoons red raspberry preserves 1/8 teaspoon red food color 1/2 cup red raspberry preserves 1 tablespoon white cranberry juice 1/2 teaspoon raspberry extract 5 tablespoons heavy cream 1 cup powdered sugar, sifted 1/8 teaspoon raspberry extract Instructions: Cake: Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside. Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined. Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely. Glaze: Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy. Icing: Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency. To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 49545,"Bananas Foster Banana Bread Sundae 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the pan 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fine salt 1 cup granulated sugar 2 large eggs 4 very ripe bananas, 3 mashed, 1 cut into 1/4-inch rounds 1/2 cup vegetable oil 1 teaspoon ground cinnamon 1 teaspoon vanilla 1/4 cup loosely packed brown sugar 1/4 to 1/2 cup rum Ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper. In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil, cinnamon and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Fold in the sliced bananas. Pour the batter into the prepared pan. Bake until a skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely. Meanwhile, combine the butter, brown sugar and 2 tablespoons water in a saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the rum. While the bread is cooling, poke it all over with a skewer. Brush with half of the rum sauce and allow it to sit and soak through. Remove the banana bread from the loaf pan once cool, slice and serve with a scoop of ice cream and a drizzle of the remaining rum sauce. ","[Chardonnay, Riesling, Moscato, Merlot]

" 49546,"Mango Buttermilk Soup 1 1/2 pounds or 2 large ripe mangoes, peeled and pitted 2 cups chilled buttermilk 1/2 teaspoon grated orange rind Salt and freshly ground black pepper 1 cup orange juice 2 tablespoons sliced scallion for garnish 1/2 cup sour cream Instructions: Set aside some of the mango so you have about 1/2 cup diced and reserved for garnish. Roughly chop the remaining mango and puree it in a food processor with the buttermilk, orange rind, and juice. Season to taste with salt and pepper. Cover and chill overnight. Adjust the seasoning before serving. Garnish with reserved diced mango, scallion and a dollop of sour cream centered in the middle. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49547,"Sheet Pan Huevos Rancheros 15 small corn tortillas, each cut into 6 wedges 3 tablespoons vegetable oil 1 1/2 teaspoons ground cumin 1/2 teaspoon chili powder Kosher salt and freshly ground pepper 1 dried ancho cl pepper, stemmed 1 14.5-ounce can tomato sauce 1 scallion, roughly chopped 1 jalape?o pepper, thinly sliced 1/2 cup packed fresh cilantro, plus more for topping 1 16-ounce can chili beans in sauce 12 large eggs 1 ripe avocado, chopped 1/2 cup crumbled Cotija cheese Lime wedges, for serving Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with 1/2 teaspoon cumin, the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss until well coated. Spread on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes. Meanwhile, combine the ancho cl and 1/4 cup hot water in a blender. Let stand until the cl is softened, about 5 minutes. Add the tomato sauce, scallion, half the jalape?o slices, the cilantro, remaining 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky. Remove the tortillas from the oven. Drizzle with about 1/2 cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook more evenly. Bake until the egg whites are opaque, 15 to 20 minutes. Drizzle with 1 cup more ancho sauce. Top with the avocado, cheese, remaining jalape?o slices and more cilantro; serve with lime wedges and the remaining ancho sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 49548,"Grilled Kale Salad with Roasted Sungolds 1/2 cup freshly grated Parmesan 2 tablespoons lemon juice
Olive oil
Kosher salt
1 cup halved Sungold tomatoes
1/4 teaspoon red pepper flakes
1 bunch curly kale, stems removed
1 small bunch Tuscan kale, stems removed, finely chopped 1 avocado, diced
1/4 cup sliced almonds, toasted
Instructions: Whisk together the Parmesan, lemon juice, 3 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Set aside. Preheat the oven to 375 degrees F. Heat a grill or grill pan to high. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon olive oil, 1/3 teaspoon salt and the red pepper flakes. Transfer to the oven and roast until golden brown and wrinkled, about 30 minutes. Let cool. Meanwhile, place the curly kale leaves directly on the hot grill. Grill for about 1 minute per side, until wilted and charred. Remove to a cutting board, chop into bite-size pieces and add to the bowl with the dressing. Add the raw Tuscan kale, avocado, almonds and tomatoes to the bowl; toss to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49549,"Misir Wot (Spicy Red Lentils) 3 cups red lentils 3 medium yellow onions, finely chopped 3 small tomatoes, cored and chopped 1/2 cup olive oil 3 tablespoons berbere (Ethiopian Spice Mix) 1 teaspoon ground nutmeg Sea salt Injera or your favorite whole grain, for serving Instructions: Place the lentils in a large bowl and fill with cold water. Massage the lentils with your hands to remove any dirt or debris. Rinse the lentils a few times until the water runs clear. This may require several rinses. Soak the lentils in lukewarm water for approximately 30 minutes. Meanwhile, add the onions and tomatoes to a large pot and cook over medium heat until beginning to soften, about 4 minutes. Add the olive oil and cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes. Make sure the onions do not get too dark. Add the berbere and continue to cook until the berbere is fully combined with the onion and tomato mixture, 2 to 3 minutes. Add 1 cup water and cook the tomato, onion and berbere mixture until it reduces and begins to stick to the pan, about 10 minutes. Using a wooden spoon, scrape the bottom of the pot to bring up the stuck tomatoes and onions. Add another 1 cup water and allow the mixture to reduce again for another 10 minutes. Scrape the bottom of the pot. Add 1 cup water more, reduce again for 10 minutes then scrape the bottom of the pot (Adding and reducing 3 times will give your lentils a rich and layered flavor.) Be sure not to step away from the pot during this process. As Azla says, \Misir wot has jealous tendencies and wants your full, undivided attention from start to finish.
Strain the soaked lentils in a colander and allow them to drain for a few minutes. Meanwhile, add 8 cups water to the pot and bring to a rolling boil. Add the lentils, reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and the lentils are tender, 25 to 30 minutes. Finish with the ground nutmeg and sea salt to taste. Serve with injera or your favorite whole grain. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 49550,"Raw Apple Pie 1 Raw Apple Pie Crust, recipe follows 3 apples, peeled and cored 1/2 teaspoon sea salt 1 teaspoon ground cinnamon 3 dates, soaked for 1 hour and then drained 1/2 tablespoon vanilla powder 1/2 cup raisins 2 tablespoons flax seeds, ground 1 cup almonds, soaked in water for 12 hours, then drained and dehydrated for 12 hours 1/2 teaspoon sea salt 1 tablespoon vanilla powder 1 cup pecans, soaked in water for 12 hours, then drained and dehydrated for 12 hours 1 cup walnuts, soaked in water for 12 hours, then drained and dehydrated for 12 hours 1 1/2 cups pitted dates Instructions: Prepare the pie crust according the recipe and press into a 9-inch pie plate. Place 1/3 of the apples and all the salt, cinnamon, dates, and vanilla powder in a food processor. Process the mixture until it is almost the consistency of applesauce. Continue adding apples, processing only until apples are chopped into small to medium sized pieces. Add raisins to the mixing bowl. Stir in ground flax seeds, mix well, and set aside for 15 minutes. The raisins and flax seeds will soak up the juice from the apples. Pour the apple mixture into the prepared pie crust. Place almonds in a food processor and process until mixture resembles flour. Add salt and vanilla powder to the almonds and process well. Add pecans, walnuts, and dates to the food processor and process just until combined. Press the mixture into a 9-inch glass pie pan. The crust may be made ahead of time and refrigerated or frozen.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49551,"Gingerbread House Cake Cooking spray 2 16-to-18-ounce boxes spice cake mix (plus required ingredients) 2 16-ounce tubs chocolate frosting 11 whole graham crackers 4 to 5 cups Golden Grahams cereal 1 cup vanilla frosting Assorted candies, for decorating (we used gummy leaves, licorice string, peppermints and candy- coated chocolate balls) Assorted candies, for decorating (we used gummy leaves, licorice string, peppermints and candy- coated chocolate balls)
Sanding sugar, for decorating Cotton candy, for decorating Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F and line two 9-by-13-inch pans with parchment paper; coat with cooking spray. Prepare the cake mixes as directed; divide between the pans and bake as directed. Let cool, then unmold. Stack the 2 cakes with chocolate frosting in between. Mark the middle with toothpicks as shown, then cut in half crosswise. Stack the 2 halves with frosting in between to make a 4-layer cake. Freeze 30 minutes. Put the cake on cardboard with a short side facing you. Mark the middle with toothpicks as shown. To form the roof, shave off the top 2 layers of cake at an angle, starting 1/2 inch to the right and left of the toothpicks. Crumble about 2 cups of the cake trimmings and mix with just enough chocolate frosting so it sticks together. Moisten your fingers, then gently mold the top of the cake to form the tip of the roof. Cut the graham crackers by scoring with a small serrated knife, then snapping along the scored line. You will need 16 graham cracker squares, 4 large triangles and 2 small triangles to cover the cake. Cover the cake completely with the remaining chocolate frosting. Gently press the graham crackers into the frosting to cover the whole cake except the angled roof. Cut 1 whole graham cracker into 4 small rectangles for the chimney. Insert into the roof as shown, making sure the tops of the graham crackers are aligned. Arrange the cereal on the roof in rows, starting from the bottom and working your way up; overlap the rows so they look like shingles. Decorate the house with vanilla frosting, candies and sanding sugar. To make icicles, pipe a dot of frosting, then drag the pastry bag downward. Top the chimney with cotton candy. Dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49552,"Tie-Dye Tutu Birthday Cake 1 3/4 cups (228 grams) all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt 3/4 cup (180 grams) heavy cream, at room temperature 6 tablespoons (90 grams) sour cream, at room temperature 2 teaspoons vanilla extract 1/2 teaspoon almond extract 1 cup (200 grams) granulated sugar 1/2 cup (113 grams) unsalted butter, at room temperature 1/4 cup (50 grams) unrefined coconut oil, at room temperature 2 large eggs, at room temperature Freeze-dried raspberries, ground into a powder Freeze-dried blueberries, ground into a powder Pink and purple food coloring 4 cups (480 grams) powdered sugar 1 cup (226 grams) unsalted butter, at room temperature 1/2 teaspoon kosher salt 1/4 cup (60 grams) heavy cream, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 tablespoon freeze-dried raspberry powder 1 tablespoon freeze-dried blueberry powder Purple or lavender food coloring Pink food coloring Gold dragees, for decorating Pinch of pastel sprinkles, for decorating Instructions: For the cake: Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease three 6-inch round cake pans and line the bottoms with parchment paper. For the dry ingredients: In a medium bowl, sift the flour and baking powder. Add the salt and whisk together to combine. For the wet ingredients: In a liquid measuring cup, whisk together the heavy cream, sour cream, vanilla and almond extract. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the granulated sugar, butter and coconut oil on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl with a spatula. Add the eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as needed. Reduce the speed to medium-low and add one-third of the dry mixture. Mix until just combined, then add half of the wet ingredients and mix until just combined. Repeat with alternating dry and wet additions, then finish with the remaining dry. Mix until just combined. Remove half of the batter to a medium bowl and set aside. Divide the other half of the batter equally between the three prepared baking pans. With the reserved half of batter, remove half into a separate bowl. Into one bowl, add 1 tablespoon of powdered, freeze-dried raspberries and stir to combine. Into the other bowl, add 1 tablespoon of powdered, freeze-dried blueberries and stir to combine. (For deeper colors, you can add a drop of pink and purple food coloring, respectively, as desired.) Dollop each of the raspberry and blueberry batters into all 3 cake pans. Using a butter knife or small offset spatula, swirl the dollops into the batter to create a tie-dyed or marbled effect. Gently tap the cake pans on the counter once or twice to eliminate any big air bubbles. Bake until a toothpick inserted into the center comes out with a few crumbs, begin checking for doneness at 22 minutes. Let cool for 10 minutes in the pans, loosen the edges with a butter knife or offset spatula if needed, and turn onto a wire rack to cool completely. For the frosting: Combine the powdered sugar, butter and salt in a stand mixer fitted with a paddle attachment and mix on low until you\u2019re confident that the powdered sugar won\u2019t fly everywhere, then increase the speed to medium and continue to mix until smooth. Add the heavy cream, vanilla and almond extract, increase the speed to medium-high and continue to mix for a few more seconds, until combined and fluffy. Scrape down the sides of the bowl as necessary. Remove two-thirds of the frosting into a bowl and mix in 1 tablespoon each of freeze-dried raspberries and blueberries and a few drops of lavender food coloring until you reach the desired color. Set aside. Into the remaining frosting, add drops of pink food coloring until you reach the desired color. Add the pink frosting to a large piping bag fitted with the #124 petal tip. To assemble and decorate: Level the tops of the cakes with a serrated knife. Place a dollop of frosting onto a 6-inch cardboard cake round (to act as a \u201cglue\u201d) and place one layer of cake on top. Add a thin layer of purply-berry frosting. Using an offset spatula, spread the frosting into an even layer. Top with the second cake, cut-side down and apply another coating of berry frosting. Repeat with the final layer and frosting. Frost the cake all over with the remaining berry frosting. With your pink frosting, pipe a tutu around the lower half of the cake. Place a ballerina cake topper onto the center of the cake, then decorate around the ballerina with the gold dragees and pastel sprinkles. Store leftovers, covered, at room temperature for up to 4 or 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49553,"Mud Pie 1 pound Oreo cookies, crushed 1/2 cup (1 stick) unsalted butter, melted 5 to 6 pints coffee ice cream, softened 10 ounces semi-sweet chocolate 2 tablespoons butter 1 tablespoon strong brewed coffee (instant is fine) Instructions: Combine the crushed Oreos and melted butter in a large bowl with a fork. Press the mixture evenly into two 9-inch pie plates. Spread the softened coffee ice cream into the pies over the crusts so that you have at least 1 1/2 inches of ice cream. Place in the freezer. Combine the fudge topping ingredients in a medium-size heavy saucepan. Stir over low heat until completely melted and combined. Remove from the heat and let cool. When the ice cream is really solid (about 3 hours or overnight), pour the frudge topping evenly over each pie. Wrap with plastic wrap and freeze again until the topping is solid. To store them after they are frozen, wrap tightly in plastic wrap and then aluminmum foil to keep them fresh. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 49554,"Spicy Shrimp and Pork Meatballs with Rujak Sauce 1/2 pound shrimp, peeled and deveined 4 green onions, diced 1 (2-inch) finger fresh ginger, finely chopped 2 cloves garlic, crushed 1 to 2 serrano peppers, seeded and chopped 1 pound ground pork 1 egg 3 tablespoons tamari sauce 1/4 cup chopped fresh cilantro leaves 1 lime, zested and juiced 1/4 cup peanut oil 1 mango, peeled and flesh chopped 1 star fruit, chopped 1 Asian pear, seeds removed and chopped 3 tablespoons palm sugar or piloncillo (Mexican brown sugar) 1/4 cup tamarind juice, or 2 tablespoons tamarind paste dissolved in 1/4 cup water 1/2 teaspoon red pepper flakes Instructions: Rujak is a spicy mixed fruit salad found throughout Indonesia. Here I puree it to make a sweet and spicy sauce for meatballs. For the meatballs: Add the shrimp, onions, ginger, garlic, peppers and pork to a large mixing bowl. Stir in the egg, tamari, cilantro, lime zest and juice and mix together until well combined. Form the mixture into balls using a disher (scoop). Heat the oil to a large nonstick skillet over medium-high heat. Fry the balls until a good crust forms, before turning, about 2 minutes. For the sauce: Add all of the fruit to a food processor and quickly pulse. Add the sugar, tamarind and red pepper flakes and puree until the mixture becomes a thick sauce. Put a little of the sauce into a serving bowl and top with the meatballs. Serve with bowls of sauce on the side, and a container of toothpicks. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 49555,"Grilled Crispy Treat S\u2019Mores Nonstick cooking spray, for the baking sheet Two 10-ounce bags marshmallows 6 tablespoons unsalted butter 6 cups crispy rice cereal 3 cups graham cracker cereal, such as Golden Grahams Four 1.5-ounce milk chocolate candy bars, broken in half Instructions: Spray a rimmed baking sheet with cooking spray. Reserve 24 marshmallows for toasting. Combine the butter and remaining marshmallows (about 15 ounces) in a large Dutch oven and cook over medium-low heat, stirring occasionally, until melted and smooth, 6 to 8 minutes. Use a rubber spatula to fold in both the rice and graham cracker cereals until evenly coated. While still hot, spread the mixture into the prepared baking sheet. Spray the palm of your hand or a rubber spatula with cooking spray, then pat or press the mixture firmly and evenly into the pan. Let cool and set completely, about 1 hour. Unmold the cereal mixture onto a cutting board and cut into 16 rectangles, each 4 1/2 by 3 1/2 inches. (To make ahead, store the treats in an airtight container between parchment or wax paper up to 1 day.) Preheat a grill or grill pan for medium-low heat, or place a grill grate over a campfire that has died down to a low fire. For each s'more, place 2 cereal treats on the grill and place a halved candy bar on one of the pieces. Cook until toasty on the underside and the chocolate begins to soften, 1 to 2 minutes, depending on the heat of the fire. (Move the treats occasionally with a metal spatula or tongs so it doesn\u2019t stick.). Meanwhile, thread 3 of the reserved 24 marshmallows on each of 8 sticks or skewers (see Cook's Note). Toast over the fire or grill until charred to your liking. Remove the treats from the grill. Top the chocolate with the molten marshmallows (sliding them off the stick) and sandwich with the second treat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49556,"Baked Antipasto Cheese Bread One 1-pound block provolone (from the deli; not aged), about 2-inches thick and 4-inches wide 1 loaf ciabatta bread 3 ounces sliced prosciutto
3 ounces sliced Italian cured meat such as capicola, sopresatta or genoa salami
2 cups drained giardiniera, chopped
1/2 cup pitted green olives, chopped 2 tablespoons extra-virgin olive oil Instructions: Position a rack in the center of the oven and heat to 400 degrees F. Line a rimmed baking sheet with parchment. Cut the block of cheese in half lengthwise and position end to end, so that the cheese forms a long rectangle. Center the cheese rectangle on the top of the bread so there is a small border of bread around it. Using the point of a chef's knife and a back and forth sawing motion, cut into the crust following an outline 1/2 inch larger than the cheese on all sides; be careful not to cut all the way through to the bottom of the bread. Remove the cut crust and some of the loaf's interior, leaving the bottom crust and the bread on the sides intact (set aside the extra bread for breadcrumbs or another use). The cheese should fit in the cavity with about a 1/2-inch space around it and it should be about flush with the top of the bread. If not, cut and trim the cheese so it fits.
Line the bread bowl with the prosciutto so that the meat completely covers the bottom and sides (this will stop the melted cheese from leaking as it bakes). Drape the cured meats along the sides of the cutout so that they hang over the edges of the loaf.
Sprinkle half of the giardiniera and olives over the prosciutto. Top with the cheese blocks. Sprinkle the remaining giardiniera and olives over the top and sides of the cheese. Brush any exposed bread with oil. Transfer to the prepared baking sheet, cover with foil and bake until the cheese is completely melted and beginning to drip down the sides, 45 to 50 minutes. Let sit covered for 10 minutes before cutting into thick slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49557,"Sausage and Savory Herb Quiche 1 unbaked 9-inch pie crust 3/4 cup baby spinach
1/2 cup fresh parsley leaves, chopped (about 1/2 bunch) 2 fresh sage leaves
1 sprig fresh mint, leaves only
1 sprig fresh marjoram, leaves only
Kosher salt
6 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups grated Monterey Jack cheese
1/2 cup crumbled cooked Italian sausage
Instructions: Preheat the oven to 400 degrees F. Line the pie crust with parchment paper, fill with baking beans or pie weights and bake for 15 minutes. Carefully remove the baking beans and parchment and continue to bake until golden brown, 10 to 13 minutes more. Allow to cool to room temperature before filling. Lower the oven temperature to 350 degrees F. Meanwhile, in a mortar and pestle or food processor, grind the spinach, parsley, sage, mint and marjoram with 1 teaspoon salt until a very coarse paste forms. If it doesn't form into a paste, add 1 tablespoon water. In a large bowl, whisk together the eggs, melted butter and herb paste until combined. Stir in 1 cup of the cheese. Line the pie crust with the sausage, pour in the egg mixture and top with the remaining 1/2 cup cheese. Bake until the center is set and the top is dark golden, 45 to 55 minutes. Cool at room temperature for 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 49558,"Tomato and Artichoke Salad 1 teaspoons Dijon 2 tablespoons balsamic vinegar 1/4 cup olive oil Salt and pepper 4 large tomatoes cut into wedges 1/2 red onion, thinly sliced 3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size 2 tablespoons chopped parsley Instructions: In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper. Toss vegetables with vinaigrette and parsley, transfer to serving bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49559,"Cream Horns 1 sheet frozen puff pastry, thawed 1 egg 1 teaspoon water Powdered sugar in a shaker 1 cup cream, whipped 1 tablespoon sugar Fresh fruit such as clementine sections, kiwi, strawberries, blueberries 24 karat gold leaf (optional) Instructions: Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container. Preheat oven to 400 degrees F. When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias. Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar. Notes about the recipe: You can also fill these with custard and fruit. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 49560,"Cowtown Breakfast Burger with Kiwi-Serrano Salsa 2 pounds ground beef 1 cup of your buddies' favorite beer Maple syrup 1 tablespoon chopped marjoram leaves 1 tablespoon chopped rosemary leaves 1 tablespoon chopped thyme leaves Garlic salt Fresh ground pepper 4 eggs 8 pieces bacon 4 croissants 4 slices sharp cheddar 1 cup apple cider vinegar 4 serrano peppers, diced 1/4 onion, diced 4 tomatillos, diced 4 kiwis, diced Couple sprigs cilantro, leaves chopped Instructions: Combine all ingredients for patties in a large mixing bowl and form into 4 patties. Fire up the grill! Take a swig out of your beer. Put patties on grill. Cook to desired doneness. Prepare 4 eggs over easy in pan on grill. Place bacon on grill. Mix all ingredients for salsa in bowl. Place croissants on grill and put cheese on the patties. Put each patty on a croissant, place egg on top, then bacon, then top with as much salsa as you like. Premake ingredients at home and put in a cooler; only takes a few minutes to grill at the ballpark or stadium. Enjoy with cold beer. Then finish painting letter on your chest and enjoy the game. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 49561,"Chicken Ramen Noodle Dump Dinner Six 3-ounce packages chicken-flavored instant ramen noodles (1 flavor packet reserved; the remaining discarded) One 8-ounce container scallion cream cheese 4 cups whole milk 2 cups shredded rotisserie chicken (skin and bones discarded) One 10.8-ounce bag frozen broccoli florets
8 ounces shredded Cheddar Instructions: Preheat the oven to 400 degrees F. Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49562,"Mushroom-Spinach Baked Eggs 2 tablespoons extra-virgin olive oil, plus more for brushing 1 small onion, chopped 1/2 pound white mushrooms, sliced Kosher salt and freshly ground pepper 6 cups baby spinach (about 6 ounces) 6 slices potato bread, lightly toasted 6 large eggs 1/2 cup whole milk 3/4 cup shredded gruyere cheese Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool. Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight. When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49563,"Mahi-Mahi with Pineapple Glaze, Peppers and Coconut Rice Vegetable oil, for the pan 1 shallot, finely diced
1 teaspoon kosher salt
2 cups coconut milk
1 cup short-grain rice
Neutral oil, for the pan 3 cloves garlic, minced
1-inch piece ginger, grated
1 teaspoon sambal
Kosher salt
3 scallion ends, finely chopped
1 cup pineapple juice
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons Dijon mustard 1 lime, zest and juice
Olive oil, for the pan 1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 teaspoon kosher salt
2 fillets mahi-mahi
Instructions: For the coconut rice: Heat the oil in a medium saucepot over medium heat. Add the shallots and salt and cook until translucent, about 2 minutes. Add the coconut milk and rice and bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Remove lid and fluff the rice. For the pineapple glaze: Heat a medium saucepan over medium heat and add oil to coat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Be sure to stir often because the sugars will burn quickly! Then add the sambal and salt. Add the scallions and cook until soft, about 2 more minutes. Then, add the pineapple juice, soy sauce, brown sugar, Dijon mustard and lime juice and zest. Bring to a boil then reduce to a simmer. Cook until reduced by one-quarter and thick and glossy, about 10 minutes. For the mahi-mahi and peppers: Heat a grill pan to medium high. Coat the grill pan in olive oil. Add the peppers and onions and cook until browned, slightly charred and beginning to soften. Move the peppers to the side of the grill pan. Add a bit more olive oil. Salt the mahi-mahi on both sides. Sear the fish on each side until golden brown, about 3 minutes per side. Coat the mahi-mahi with the pineapple glaze using a pastry brush. Flip the fish and coat generously on the reverse side. Cook for an additional 2 minutes. Remove from the pan and serve with the coconut rice and grilled peppers. Aloha! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49564,"Teriyaki Ahi 2 gallons Hawaiian shoyu, such as Aloha 2 pounds brown sugar
2 pounds white sugar
1/2 pound fresh ginger, sliced
1 quart cooking sherry
1 cup oil
Handful rough-chop green onion
3 garlic heads, cut in half horizontally 1 tablespoon ground white pepper
Six 1/2-pound portions ahi tuna Oil, for seasoning tuna Salt and pepper Instructions: Place shoyu, brown and white sugars, ginger, sherry, oil, green onions, garlic, white pepper and 3/4 gallon water in a large pot and bring to a rolling boil. Let cool, then strain out the solids so you are left with just teriyaki sauce. Place the ahi in a large bowl and cover with the teriyaki marinade (save remaining marinade for another use). Let marinade, refrigerated, 4 to 6 hours. Preheat a grill for cooking at medium-high heat. Oil tuna and sprinkle with salt and pepper, then grill to desired doneness, 2 1/2 minutes per side for medium-rare. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling wine]" 49565,"Surf and Turf Skewers with Bourbon Teriyaki Sauce 1/2 cup soy sauce 1/4 cup bourbon
1/4 cup mirin
1/4 cup packed brown sugar
2 tablespoons honey
1 tablespoon minced fresh ginger
1 tablespoon toasted sesame oil
2 teaspoons Dijon mustard
2 teaspoons sriracha
2 cloves garlic, minced
Juice of 1 lime
32 extra-large shrimp (about 1 1/2 pounds), peeled and deveined, tail on 2 strip steaks (about 1 1/2 pounds), cut into 1-inch cubes to make 32 pieces
Kosher salt and freshly ground black pepper
Canola oil, for brushing the grill grates
1 navel orange, cut into wedges
3 scallions, sliced 1 tablespoon toasted sesame seeds
Instructions: Preheat a gas grill to high heat. For the bourbon teriyaki sauce: Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers. For the skewers: Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce. Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers an additional 1 to 2 minutes per side, basting with more sauce. Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 49566,"Barmouche's Potato Salad 2 pounds red bliss potatoes, quartered and boiled until tender 3 cups mayonnaise 1 white onion, minced 1/2 pound celery, minced 4 tablespoons Dijon mustard 4 tablespoons sweet pickle relish 2 tablespoons white wine vinegar Salt and white pepper Instructions: In a large bowl, thoroughly combine all ingredients. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 49567,"Rocky Mountain Oyster Stew 2 pounds large bull's testicles 1 cup all-purpose flour Salt and freshly ground black pepper 1/8 cup canola oil 2 teaspoons chopped garlic 2 cups sliced white onions 1 stick unsalted butter 1/2 bottle red wine 1/8 cup tomato paste 1 teaspoon freshly chopped chives 1 teaspoon freshly chopped parsley leaves 1 crispy French bread (baguette), sliced and toasted Instructions: Preheat the oven to 350 degrees F. Remove outer membrane from the testicles and slice into 1-inch disks. Toss into flour, seasoned with salt and pepper, and shake of any excess. In a large oven proof skillet add canola oil and heat until it gets to the smoking point. Add garlic and onions and saute until cooked, tossing quickly so as not to burn the garlic. Remove from pan and set aside. In the same pan with the oil residue, add the butter and place the disks of the testicles, flat side down, into the hot skillet. Cook until golden brown on both sides. Add the wine, stir in tomato paste until well incorporated, then add back the sauteed onion and garlic mixture. As the dish cooks it will thicken because of the flour dusting on the testicles. Continue to cook on top of the range for about 15 minutes, then place the pan into the preheated oven for another 30 minutes or until testicles are tender. Remove from oven and adjust seasoning. Let rest for approximately 10 minutes so flavor enhances. Garnish with chopped herbs and crispy bread. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 49568,"Chocolate and Walnut Bread Panini 1 round loaf of walnut bread 1 pound bitter chocolate Sweet butter, to coat the bread Instructions: Slice the walnut bread thin into 8 slices. Heat a large nonstick skillet or a griddle over moderate heat. Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Cut chocolate into chunks, thin enough to fit in a sandwich. Place on the bread, cover with another slice of walnut bread and butter the side facing up. Grill on both sides, about 3 to 5 minutes each. Serve warm. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 49569,"Cranberry Sauce One 12-ounce bag fresh cranberries 1 cup cranberry juice 1 cup pure maple syrup 3 tablespoons orange juice 1 tablespoon grated orange rind Instructions: Wash the bag of cranberries under cool water, and then throw them into a medium saucepan. Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind (you could also do lemon rind and lemon juice - anything citrusy). Stir together and turn the heat on high until it reaches a boil and the berries begin to pop. Turn down the heat to medium-low and continue cooking over the lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, and then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency. ","[Riesling, Gewrztraminer, Vinho Verde, Moscato]" 49570,"Garlic Grilled Alaska Salmon Salad 4 each Alaska salmon, skinless, 4 oz. 4 each Garlic, bulbs 2 Tbsp Oil, vegetable 1 tsp Salt, kosher 1 tsp Pepper, black, ground 2 qts Mesclun greens 1 pint Tomatoes, grape, quartered 5 each Radishes, sliced 1 cup Carrots, matchstick 1 Tbsp Dill, fresh, leaves 2 Tbsp Oil, olive 3 fl oz Lemon, juiced (3 medium) 3 cups Bulgur, cooked with fresh dill Instructions:

1. Preheat oven to 350:F.
2. Slice top of garlic bulbs to expose cloves.
3. Add oil and enclose inside aluminum foil pouch. Bake for 30 minutes until soft.
4. Remove from pouch to cool, pouring excess oil onto salmon fillets.
5. Season fillets with salt and pepper mixture.
6. Place on a medium hot grill or grill-pan for approximately 3-4 minutes on each side.
7. After first turn, squeeze roasted garlic bulb onto top of salmon fillet.
8. Mix salad components thoroughly with olive oil and fresh lemon juice.
9. Serve salmon atop salad mixture. Add bulgur to salad, or eat as a side dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 49571,"Whole-Grain Biscuits 1 cup all-purpose flour, plus more for dusting 1 cup white whole wheat flour 4 teaspoons baking powder 1 teaspoon sugar Kosher salt and freshly ground black pepper 1/2 cup unsalted butter 2/3 cup 1-percent milk Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Whisk together both flours, the baking powder, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Work in the butter using your fingers or a pastry cutter until the mixture resembles small peas. Add the milk and stir until just incorporated. Gently knead into a ball, and then pat into a 1-inch-thick rectangle. Cut into twenty-four 1 1/2-inch squares and place on the prepared baking sheet, leaving about 1 inch between each biscuit. Sprinkle an additional 1/4 teaspoon salt and pepper on top. Bake until golden brown, about 20 minutes. Cool on the baking sheet and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49572,"Buffalo Deviled Eggs 12 large eggs 1/4 cup hot sauce, plus more for garnish 3 tablespoons mayonnaise 1 tablespoon sour cream 1 to 2 stalks celery, finely diced, plus celery leaves, for garnish 3 tablespoons crumbled blue cheese Instructions: Place the eggs in cold water in a large saucepan and bring to a boil. Cover, turn off the heat and let sit for 13 minutes. Prepare an ice bath, drop the eggs into it and let sit for 3 minutes. Remove the eggs; peel and split lengthwise. Scoop out the yolks and put them in a medium bowl. Add the hot sauce, mayonnaise, sour cream and celery to the yolks and mix to combine. Pipe or scoop the filling back into the egg white cavities. Garnish with blue cheese, celery leaves and more hot sauce. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 49573,"Coffee Caramels with Dark Chocolate Cooking spray 2 cups heavy cream
   1 3/4 cups granulated sugar
   1 1/4 cups light corn syrup
   1/2 cup light brown sugar
   6 tablespoons unsalted butter
   1 1/2 tablespoons finely ground espresso powder
   1 teaspoon vanilla extract
   1/2 teaspoon sea salt
   2 cups dark chocolate chips, melted
   Chocolate wafer cookie crumbles, for garnish
   Instructions: Lightly spray the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang; lightly spray the parchment with cooking spray. Set aside. Prepare a large heatproof bowl of cold water that will accommodate the bottom of a large heavy saucepan. Place the cream, granulated sugar, corn syrup, brown sugar, butter and espresso powder in a large, heavy saucepan. Bring the mixture to a light boil over medium-high heat, stirring until the sugars have dissolved and the butter is melted. Reduce the heat to medium and cook, stirring occasionally, until the caramel is thick and bubbling and reaches a temperature of 245 degrees F on a candy thermometer. Remove the saucepan from the heat and immediately stir in the vanilla and salt. Cool the caramel to room temperature by placing the bottom of the pan in the prepared water bath. Pour the caramel into the prepared baking pan and let stand, uncovered, until set, at least 8 hours. Lift the caramel out of the pan using the parchment overhang, and slice into 1-inch cubes. To finish, dip the bottom half of each caramel into the melted chocolate. Top with cookie crumbles. Set aside until set, about 30 minutes ","[Bordeaux Blend, Cabernet Sauvignon, Malbec, Pinot Noir]

" 49574,"Strawberry-Rhubarb Crumble 1 1/3 cups all-purpose flour 1 teaspoon baking powder 3 tablespoons granulated sugar 3 tablespoons demerara or turbinado sugar Grated zest of 1 lemon 10 tablespoons unsalted butter, melted 1 1/2 cups 1-inch pieces chopped rhubarb 1 quart strawberries plus a few extras, hulled and quartered Juice of 1 lemon 1/2 cup granulated sugar 3 tablespoons cornstarch Pinch of salt Vanilla ice cream, freshly whipped cream or plain Greek yogurt, for serving Instructions: Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes. Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes. Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 49575,"Butter Martini Ice cubes 1 part vanilla vodka 1 part pineapple juice Splash Chambord Splash butterscotch Schnapps Instructions: In a cocktail shaker with ice cubes, add 1 part pineapple juice, 1 part vanilla vodka, splash of Chambord and a splash of butterscotch Schnapps. Shake and pour into martini glass. ","[Chardonnay, Moscato, Riesling]" 49576,"Baked Fusilli Amatriciana 1 pound pancetta, cut in 1/2-inch chunks 1 medium onion, julienned 4 cloves garlic, thinly sliced 2 teaspoons red pepper flakes 56 ounces whole plum tomatoes, crushed Kosher salt 1 pound fusilli pasta, cooked in salted water until al dente 1 pound mozzarella, cut into 1-inch chunks 2 cups panko 1 cup grated Parmesan 3 tablespoons chopped oregano 1/4 cup olive oil Instructions: Render the pancetta chunks in a large pan over medium heat until brown, about 10 minutes. Add the onions and cook over medium-low heat until lightly caramelized, about 15 minutes. Add the garlic and red pepper flakes to the pan and stir until fragrant. Add the tomatoes, season with salt and bring to a simmer. Cook the sauce, stirring occasionally, until most of the excess liquid has evaporated, about 1 hour. Preheat a convection oven to 375 degrees F. Mix the sauce with the pasta in a large bowl. Put half the sauced pasta in a deep, half hotel pan. Top with the chunked mozzarella and the remaining sauced pasta. Mix the panko, Parmesan, oregano and oil in a medium bowl. Sprinkle over the top of the pasta. Bake until bubbly and browned on top (cover with foil if the top browns too much), about 30 minutes. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 49577,"Steamed Cauliflower 1 head cauliflower (about 1 pound) Kosher salt and freshly ground black pepper Instructions: Remove and discard any outer leaves on the cauliflower. Halve through the stem and cut out and remove the inner core. Break the cauliflower into florets. Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the cauliflower florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 8 minutes depending on the size of the florets. Transfer the cauliflower to a plate, sprinkle with black pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49578,"Soul Cafe's Collard Greens Olive oil, to saute 1 large onion, diced 1/2 cup apple cider vinegar 1/2 cup balsamic vinegar 1 1/2 cups water 4 pounds collard greens, roughly chopped 1 tablespoon vegetable base (concentrated vegetable stock) 1 teaspoon cayenne pepper 1 1/2 cups sugar Instructions: Heat olive oil in a large pot. Add onions and cook over medium-low heat until caramelized. Add vinegars and water and bring to a slow boil. Add collard greens. Simmer until tender. Add vegetable base, cayenne and sugar. Continue to simmer until flavors are absorbed by greens. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 49579,"Original Cuban Sandwich 1 loaf Cuban bread 1-ounce regular mustard 4 dill pickles 5 slices boiled ham or Virginia ham 2 slices roast pork 1 slice imported Swiss cheese 1-ounce butter Instructions: Cut Cuban bread to desired size, common size is 7 inches. Next, slice open the bread down the middle. On the topside of the bread spread 1-ounce of mustard, evenly across. Then place 4 pickles on top of the mustard. You then place 1 slice of Swiss cheese on top of the pickles. Slice ham to desired thickness, recommended size is 1 1/2 ounces per slice, the thinner the better. Now fold each slice of ham in half and place evenly on bottom of bread. On top of the ham, place slices of roast pork, 1 1/2 ounces per slice. You then join both halves of the sandwich. You are now ready to grill your Cuban sandwich. Use a sandwich grill if you have one, a waffle iron if not. Spread butter on top of the bread evenly. Close the grill, smashing the sandwich. Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner. DO NOT USE A MICROWAVE OVEN! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49580,"Peach and Pecan Salad 3 tablespoons apple cider vinegar 1 shallot, finely chopped Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 large ripe peaches, sliced into about 16 pieces 1 head Boston Bibb lettuce, washed and dried well 1 cup toasted pecan halves 4 ounces goat cheese, separated into 4 pieces and crumbled Instructions: In a small bowl, add the cider vinegar and shallot and season with salt and pepper. Gently whisk in the olive oil until completely incorporated. Place the peaches, lettuce leaves, pecans, goat cheese and dressing in a large bowl. Toss well to distribute the dressing. Divide the salad onto 4 salad plates. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 49581,"Tex Mex Chicken Taco Soup 1/2 cup diced onions 1/2 cup diced green bell peppers 1 tablespoon minced garlic Vegetable oil 1 pound chicken breasts, boiled and shredded 1 package taco seasoning mix 1 (8-ounce) jar salsa 1 (14-ounce) can kernel corn 1 (14-ounce) can hominy 1 (16-ounce) can ranch style beans 2 (4-ounce) cans tomato paste 2 (14-ounce) cans chicken broth 1 (8-ounce) package cream cheese Instructions: Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese. Also, great on the second day over rice. ","[Syrah, Malbec, Tempranillo, Garnacha]" 49582,"Bacon and Onion Strata 1 tablespoon unsalted butter, at room temperature, plus more for the baking dish 10 slices thick-cut bacon, finely chopped 1 large onion, thinly sliced 3 cups half-and-half 1/4 cup grated Parmesan 10 large eggs Kosher salt and freshly ground black pepper One 12-ounce loaf challah bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups) 2 cups shredded Swiss cheese Instructions: Butter a 9-by-13-inch baking dish. Put the bacon in a large skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but 2 tablespoons of the bacon drippings. Add the onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Increase the heat to medium-high and cook, stirring often, until golden brown, about 6 minutes more. Set aside. Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and few grinds of pepper together in a large bowl. Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss, followed by the bacon-onion mixture. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.) On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49583,"Garlic Sauteed Spinach Kosher salt 3 large bunches spinach, washed and trimmed 3 cloves garlic, chopped Extra-virgin olive oil, for sauteing and serving Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Cut the thickest stems off the greens and rinse the leaves well in the sink using lots of fresh water. Add the spinach in the water and blanch them, stirring continuously for about 1 minute, then strain them and rinse immediately with cold water so they stop cooking. When the greens are cool enough to handle, squeeze all the water out of them and lay them on a cutting board where you'll randomly chop them in big sections. In a large pan, over a medium-high heat, quickly saute the garlic in a couple of tablespoons olive oil, then add the greens. Quickly toss around the greens, adding a sprinkle more olive oil, if needed. Season with salt and pepper to taste, and serve it up! You want to preserve the crunchy bite of the fresh vegetable. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 49584,"Beef, Bean and Veggie Burgers 1 tablespoon plus 2 teaspoons olive oil 1/2 cup finely diced yellow onions
1/2 cup grated carrots (see Cook's Note) 1/2 cup grated broccoli
1 jalape?o, seeds and membrane removed, finely minced
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 pound lean ground sirloin
1/2 cup grated oats (see Cook's Note)
1/2 cup canned black beans, drained and rinsed, pulsed in a food processor
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
6 hamburger buns, toasted
Sliced avocado, sliced tomato and ranch dressing, for topping
Instructions: Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalape?o. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet. Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties. In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side. Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 49585,"Richard's \Very Good\ Pancakes 6 cups all-purpose flour 1/4 cup baking powder 3/4 cup sugar 1 tablespoon salt 6 eggs 4 cups plus 1 tablespoon milk 2 tablespoons cider vinegar 3 ounces ale (Key West Sunshine Ale is recommended) 1 tablespoon sour cream 3/4 cup ripe mango, peeled, pit removed, diced 3/4 cup fresh blueberries Butter Maple syrup Instructions: In a large mixing bowl, combine the flour, baking powder, sugar, and salt. In a separate bowl, combine the eggs, milk, vinegar, beer, and sour cream. Using a rubber spatula, fold the wet ingredients into the dry ingredients until they are well blended. Heat a greased griddle or large saute pan. Place a desired amount of the batter on the griddle. After the batter has been placed, put the desired amount of mango and blueberries into the pancake batter. When bubbles begin to appear on the surface, flip the pancake over and finish cooking until lightly golden in color. Repeat with each pancake. Serve a stack of pancakes with butter and maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49586,"Peppercorn-Crusted Steak with Pimiento Creamed Spinach 4 tablespoons salted butter 1/2 onion, finely chopped
2 cloves garlic, finely chopped
Two 12-ounce bags baby spinach
4 ounces cream cheese, cut into pieces
1/4 cup heavy cream
One 4-ounce jar pimientos, drained
1 1/4 teaspoons kosher salt
Freshly ground black pepper Pinch ground nutmeg
1/4 cup tricolor peppercorns
1 teaspoon sugar
2 pounds strip steaks (3 to 4 individual steaks), at room temperature
2 tablespoons olive oil
Instructions: Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the garlic and cook for 30 seconds. Add the spinach to the skillet in handfuls, stirring after each addition. Cook until all the spinach is wilted, about 12 minutes. Push the spinach to one side of the skillet. Add the cream cheese and heavy cream to the other side and smash it until mostly melted, about 2 minutes. Add the pimientos and stir into the spinach. Stir in 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Keep warm. Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or skillet. Sprinkle the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pressing to adhere. Heat a large cast-iron skillet over high heat. Swirl the olive oil in the skillet. Add the steaks and cook until well browned and cooked to your desired temperature, about 6 minutes per side for medium-rare. Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks against the grain and serve with the creamed spinach. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 49587,"Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast 1/4 cup whole-grain Dijon mustard 1/2 lemon, juiced 2 tablespoons chopped fresh thyme leaves 2 tablespoons chopped fresh parsley leaves Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 5 slices of stale white bread, about 1 1/2 cups, roughly ground or panko or unseasoned stuffing bread crumbs 1 side of salmon, about 3 pounds, skin and pin bones removed Extra-virgin olive oil 2 cups mayonnaise 1 bunches arugula, stemmed and coarsely chopped, plus 1 bunch, stemmed 1 lemon, juiced 1 cocktail loaf pumpernickel bread, toasted, optional Instructions: Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread. Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes. When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper. To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 49588,"Sabrina Pizza 2 tablespoons sugar 1 tablespoon extra-virgin olive oil, plus more for greasing 1/2 teaspoon active dry yeast 5 1/2 cups \00\ pizza flour, such as Caputo 2 tablespoons kosher salt 1 heaping tablespoon grated caciocavallo cheese 1 heaping tablespoon grated buffalo mozzarella 1 heaping tablespoon grated Parmigiano-Reggiano 1 heaping tablespoon grated stracchino cheese, such as Belgioioso crescenza 3 tablespoons truffle cream, such as Urbani 5 slices imported Italian salami, such as Golfetta 1 tablespoon shaved fresh black truffle Instructions: For the dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes. Mix the flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes. Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour. Divide the dough into a ball. Transfer the ball to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours. Remove the dough 3 hours prior to the next steps. Preheat the oven to 500 degrees F. For the toppings: Add the cheeses to a blender and process to combine. Set aside the cheese blend in a bowl. Start to stretch the dough creating the desired base for the pizza. Once the dough is the desired shape and size, top with the truffle cream. Next, sprinkle the four-cheese blend in 8 evenly spaced spots. Then lay the salami on top. Place the pizza in the oven until the cheese melts and the crust is puffed and charred in spots, 7 to 8 minutes. Once the pizza is finished, remove from the oven and top with the fresh black truffle. Now you can enjoy your amazing pizza with a nice glass of wine. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 49589,"Apple Ribbon Pie 2 1/4 cups sifted all-purpose flour 1 teaspoon salt 1 teaspoon sugar 6 ounces cold unsalted butter, cut into pieces 1/4 cup ice water (strain out the ice just before using) 1 teaspoon red wine vinegar 1/2 cup sugar 1/8 teaspoon salt 1 1/2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 5 Granny Smith apples, peeled 1 1/2 tablespoons cold unsalted butter, cut into pieces Instructions: Make the Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. (You should still be able to see the pieces of butter.)
In a small bowl, stir the water and vinegar together.
With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. (You should still see small bits of butter.) Transfer the dough to a work surface and shape into a round, flat disk. Wrap in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 12 inches wide for a 10-inch pie pan), or 3 inches larger for deep-dish pies.
Set your pie pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan.
Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. To decorate the rim, fold under the excess dough then just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a \V\ with the dough in between. Repeat all around the rim to make a wavy edge. Chill it while you prep the filling.
Make the Filling: Preheat the oven to 425 degrees F.
In a medium bowl, toss the sugar, salt, cornstarch, cinnamon, and nutmeg together. Sprinkle half the sugar mixture on the bottom of the pie shell.
Using a Japanese-style turning vegetable slicer, cut the apples into 1-inch wide, long strips. Make apple strips into S-curves (like ribbon candy) and tuck them into the crust next to each other tightly to fill the pie shell. Sprinkle the remaining sugar mixture over the ribbons and dot with the butter. Place the pie on a sheet pan to catch any juices that boil over. Bake in the center of the oven for 10 minutes, then reduce the heat to 375 degrees F. and bake until the crust is golden brown about 40 to 50 minutes more. Check the pie after 30 minutes; if the crust's edge is browning too quickly, cover it lightly with a strip of foil. Let cool at least 30 minutes before serving. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49590,"California Wrap Sandwich Four 10-inch flour tortillas 8 to 12 trimmed leaves of green or red leaf lettuce, washed and dried 12 ounces sliced cooked turkey breast 12 slices apple-wood smoked bacon, cooked 1 vine-ripened tomato, cored and cut into 16 wedges 1 ripe Hass avocado, peeled, pitted and cut into 16 slices tossed with 2 teaspoons lime juice Kosher salt and freshly ground pepper 1 cup arugula or watercress, washed and dried 1/2 recipe Ranch dressing, recipe follows 2 cloves garlic 1/2 teaspoon kosher salt 1 cup prepared or homemade mayonnaise 1/4 to 1/3 cup buttermilk 2 tablespoons minced flat-leaf parsley 2 tablespoons minced fresh chives 1 scallion, thinly sliced 1 teaspoon white wine vinegar Freshly ground black pepper Instructions: Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an un-greased large skillet over medium heat.
Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, and avocado. Season with salt and pepper, to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately. Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49591,"Pierogi Casserole 1 large egg 8 tablespoons unsalted butter, softened, plus more for the baking dish 3/4 cup sour cream, plus more for serving 1 tablespoon chopped fresh chives, plus more for garnish, optional 1 teaspoon kosher salt 2 cups all-purpose flour, plus more for rolling the dough 2 pounds russet potatoes, peeled and cut into large chunks Kosher salt and black pepper, to taste 1 cup heavy cream, heated until hot 8 tablespoons cold butter, cubed 1 tablespoon olive oil 1 pound bacon, chopped 2 large yellow onions, thinly sliced 1 1/2 cups shredded Gruyere 1 1/2 cups shredded farmer's cheese Instructions: For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days. For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer's cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer's cheese. Season the top with pepper.
Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49592,"Chocolate Roll 5 large eggs 3/4 cup sugar 6 ounces sweet dark chocolate (preferably Baker's German) 3 tablespoons cold water Cocoa, for dusting 1 cup whipping cream 1/4 cup or less confectioners' sugar, to taste 1 to 2 teaspoons vanilla, to taste Instructions: Preheat the oven to 350 degrees F. Grease a 9 1/2 by 13 1/2 by 3/4-inch pan. Cut waxed paper width of pan plus 5 inches in length. Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan. Grease the paper. Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened. Break chocolate into pieces and place in medium saucepan with the water. Melt over hot (not boiling) and let cool. Using clean beaters, beat the egg whites until stiff. Stir the chocolate into the yolks and fold in the beaten egg whites. Gently combine. To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites. Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes. Shut off the oven and bake 5 minutes more. Practice will tell you if the timing is right. Remove from the oven and cover top with a dishtowel wrung out in cold water. Stretch the cloth tight and tuck under the pan. Cool, and refrigerate 1 hour. Remove the cloth carefully and loosen edges with knife. Dust top heavily and completely with cocoa. Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom. Turn out cake on bottom end of paper and carefully pull off the waxed paper. Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken. Beat until stiff. Spread the cake with the whipped cream, with less towards the top. Roll the cake from bottom, the long side forward, using the waxed paper to roll it. When rolled, the paper should be all around it so you can mold it with your hands as you finish. Put on a long wooden board to chill for a few hours. When ready to serve, open the paper and cut off along side with the tip of a knife. If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 49593,"Perfect Roast Chicken 1 (5 to 6 pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, plus 20 sprigs 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons (1/4 stick) butter, melted 1 large yellow onion, thickly sliced 4 carrots cut into 2-inch chunks 1 bulb of fennel, tops removed, and cut into wedges Olive oil Instructions: Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 49594,"Sand Dabs 20 to 25 sand dab (flounder) fillets 4 cups cracker meal (seasoned with salt, pepper, and garlic powder) Cooking oil, for frying Chopped parsley, for garnish Lemon wedges Instructions: Coat the fillets on both sides with seasoned cracker meal. Heat about 4 to 6 tablespoons of cooking oil in a large shallow pan. Add sand dabs and fry over medium heat for 1 to 2 minutes on each side. Remove the filets with a spatula and place on a warmed serving platter. Use a little of the pan juices to pour over the fish. Keep them hot. Fry the remaining fillets, adding more oil if needed. Sprinkle with salt and pepper, to taste, and garnish with the parsley. Add lemon wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49595,"White Chicken Enchiladas 4 boneless, skinless chicken breast fillets Kosher salt and freshly ground black pepper 2 tablespoons olive oil 2 green bell peppers
2 red bell peppers
2 yellow bell peppers
2 or 3 hot chiles, such as serrranos, jalapenos or the like
1 large onion, diced
1 jalapeno, seeded and finely diced
1 tablespoon vegetable oil
3 cups low-sodium chicken broth, plus more as needed
1 1/2 cups heavy cream
1 teaspoon paprika
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 1/2 cups grated Monterey jack cheese
1 cup sour cream, plus more for serving 16 small corn or flour tortillas
1 cup store-bought salsa 1/4 cup fresh cilantro leaves Instructions: Preheat the oven to 400 degrees F. Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes. Let cool slightly, then shred the meat with 2 forks. Roast the bell peppers and chiles directly on a gas burner (or directly under the broiler) until the skin is mostly black. Throw the peppers and chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside. In a large skillet over medium heat, saute the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chiles. Stir the mixture around and let it cook for a couple of minutes, then set it aside. In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chiles. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn't need much). Preheat the oven to 350 degrees F. Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute. Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes. Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49596,"Name This Dish! Stuffed Potatoes 4 russet potatoes, pierced with a fork 7 tablespoons unsalted butter, plus melted butter for brushing 2 onions, thinly sliced 4 shallots, thinly sliced 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 1/4 cup dry red wine 1 cup low-sodium beef broth 1 tablespoon Worcestershire sauce 1/2 cup half-and-half, plus more if needed 1 1/2 cups grated gruyere cheese
1/4 cup plus 2 tablespoons grated parmesan cheese Chopped fresh chives, for topping Instructions: Preheat the oven to 400?. Bake the potatoes directly on the middle rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let cool 5 minutes. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onions, shallots, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the onions and shallots are soft and golden, about 15 minutes. Add the red wine to the skillet and cook until reduced, about 1 minute. Increase the heat to high and add the beef broth and Worcestershire sauce; cook until the liquid is reduced and the onions are glazed, 6 to 7 minutes. Halve the potatoes lengthwise. Holding each potato with a kitchen towel, scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Add the remaining 4 tablespoons butter and the half-and-half to the bowl and mash until smooth. Stir in half of the onion mixture, 1 cup gruyere and ? cup parmesan; thin with more half-and-half if needed. Season with salt and pepper. Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet. Mound the potato filling into the potato skins and top with the remaining onion mixture, 1/2 cup gruyere and 2 tablespoons parmesan. Bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Top with chopped chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 49597,"Avocado Goat Cheese Dip with Whole-Wheat Pita Chips 1 package whole-wheat pita chips (cut into 6 triangles each) 3 ripe avocados, peeled pitted and cut into chunks 2 cloves minced garlic 1/2 teaspoon ground cumin 1/4 teaspoon salt, plus more, if needed 3 tablespoons lime juice 4 ounces cream cheese 4 ounces goat cheese Instructions: Preheat oven to 350 degrees F. Spread pita triangles on a sheet tray. Bake in the oven until crisp and slightly toasted. Chips will need to be rotated twice while baking. In a bowl combine avocados, garlic, cumin and salt. Use an electric hand mixer to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 49598,"Beef Pozole 2 1/2 pounds beef shank 1 white onion, quartered 1 large carrot, roughly chopped to yield 1/2 cup 1 stick celery, roughly chopped to yield 1/2 cup 2 cloves garlic, peeled 2 bay leaves 2 tablespoons salt, plus extra for seasoning 1 tablespoon black peppercorns One 29-ounce can Mexican-style hominy, drained Freshly ground black pepper 3 cups thinly sliced cabbage, for garnish 1 cup thinly sliced radishes, for garnish 10 lime wedges, for garnish 1/3 cup dried oregano, for garnish 10 corn tostadas, for garnish Pasilla-Guajillo Salsa, recipe follows (optional) 3 pasilla chiles, stemmed and seeded 3 guajillo chiles, stemmed and seeded 3 cloves garlic 2 cups warm water Salt and freshly ground black pepper Instructions: Place the beef shank in a large heavy stock pot. Add enough cold water to cover the beef shank completely. Add the onion, carrot, celery, garlic cloves, and bay leaves. Season with 2 tablespoons of salt and 1 tablespoon of peppercorns. Bring to a boil, cover, and reduce heat to a simmer. Cook until the meat is fully cooked and tender, about 2 hours. Be sure to constantly skim the fat from the surface of the liquid while cooking. Remove the meat from the pot and let cool. Strain the liquid and return to the pot. Add the hominy and bring to a boil. Lower the heat to a simmer. Season with salt and pepper, to taste. Using a fork, shred the meat into thin pieces and return to the pot adding 1 cup of water, if necessary. Season with salt and pepper, to taste. Simmer for 5 minutes. Serve hot, garnished with cabbage, radishes, lime wedges, dried oregano, tostadas, and Pasilla-Guajillo Salsa, if using. Soak the chiles and garlic cloves in warm water until the chiles are soft. Place the chiles, garlic, and water in a blender and process until smooth. Season with salt and pepper, to taste. Serve with Beef Pozole as a garnish. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 49599,"Steak with Tomato-Bacon Salad Topper 8 slices smoky bacon 4 flat iron or sirloin steaks, 8 ounces each 2 large garlic cloves, halved Extra-virgin olive oil, for drizzling, plus 3 tablespoons 2 sprigs rosemary, leaves chopped Salt and freshly ground black pepper 2 pints cherry tomatoes or multi-colored baby heirloom tomatoes, halved or quartered 1/2 small red onion, chopped 1 cup shredded basil leaves 2 cups baby arugula Parmigiano-Reggiano, for shaving Instructions: Heat oven to 375 degrees F. Arrange the bacon on a slotted broiler pan or a baking rack set over a baking sheet. Bake until crisp. Remove from the oven to paper towels to drain. Reserve. While the bacon cooks, heat a grill pan or outdoor grill to medium-high. Rub the steaks on both sides with the cut garlic cloves and dress with a drizzle of extra-virgin olive oil, chopped rosemary, and salt and pepper, to taste. In a large bowl combine the tomatoes, onions, basil and the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste. Grill the steaks for 5 minutes on each side for medium-rare, more or less for desired doneness. Chop the bacon and add it to the tomato salad, then fold in the arugula. Serve the steaks whole or sliced with lots of salad on top, garnished with a few shaves of Parmigianino-Reggiano. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 49600,"Seared Greens with Red Onion and Vinegar 2 tablespoons vegetable or other light oil, 2 turns of the pan 1/2 red onion, sliced 1 teaspoon mustard seeds 1 1/2 to 2 pounds red or yellow Swiss chard, stems removed and tops coarsely chopped 1/4 cup red wine vinegar Salt and pepper Instructions: Heat a large skillet over high heat. Add extra-virgin olive oil and onion. Sear onion and mustard seeds, 2 minutes. Add greens and toss with tongs in oil. Sear greens 2 to 3 minutes. Add vinegar to the pan. Remove pan from heat and season greens with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49601,"French Macaroons 1 1/2 cups confectioners' sugar 7/8 cups almond flour 1/2 cup egg whites 2 tablespoons sugar 3 drops food coloring 1/4 cup water 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup confectioners' sugar 1 tablespoon hot water 1 teaspoon instant coffee 1/4 teaspoon vanilla extract Instructions: Preheat oven to 300 degrees F. Stir together the confectioners' sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake about 17 minutes until very light brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off. Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it's light and fluffy. Add the confectioners' sugar and mix on low. Drizzle in the flavorings with the hot water. Chill up to a week until ready to use, then bring to room temperature. Pipe macaroons with buttercream and make little sandwiches. Keep in a covered box chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49602,"Shrimp Fettuccine Alfredo Kosher salt 12 ounces fettuccine Olive oil, for tossing 3/4 pound large shrimp (about 16), peeled and deveined, tails removed Freshly ground black pepper 1 stick (8 tablespoons) unsalted butter 2 cups heavy cream 2 pinches freshly grated nutmeg 1 1/2 cups freshly grated Parmigiano-Reggiano cheese Instructions: Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil. Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl. Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm. Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49603,"New England Boiled Dinner 1 corned beef brisket (4 to 5 pounds) 4 quarts chicken broth 1 teaspoon pickling spices 1 head garlic, unpeeled and cut into quarters 12 small new potatoes, peeled 6 carrots, coarsely chopped 6 small turnips, diced 8 small beets, with tops Hot mustard (optional) Prepared horseradish (optional) Instructions: Place the corned beef and broth in a Dutch oven. Add the pickling spices and garlic and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the beef is cooked, about 3 to 3 1/2 hours. Add the potatoes, carrots and turnips to the pot and cook until the meat and vegetables are tender, about 30 to 45 minutes. Meanwhile, cook the beets in a separate saucepan of boiling, salted water for 30 to 45 minutes (this prevents the beets from discoloring the other vegetables). Remove the beef and all of the vegetables from their broth and arrange on a heated serving platter. Pass the mustard and horseradish, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 49604,"Chicken, Broccoli and Cheese Casserole 1/4 cup all-purpose flour 2 cups low-sodium chicken broth Kosher salt and freshly ground black pepper 3/4 cup shredded sharp Cheddar 4 cups medium broccoli florets Cooking spray 3 cups frozen brown rice, thawed 1 rotisserie chicken, skinned, white and dark meat shredded (about 4 cups)
1/2 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Put the flour and broth into a large saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove the saucepan from the heat and whisk in 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the Cheddar and whisk until melted. Add the broccoli florets and stir to coat. Spray a 3-quart flameproof casserole dish with cooking spray. Toss the brown rice and chicken in a large bowl. Pour the broccoli-cheese sauce on top and mix well. Spread the mixture in the casserole dish and top with the Parmesan. Cover with foil and bake until bubbling and hot, about 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes Serve hot. Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover in foil and reheat at 350 degrees F until hot, 35 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49605,"Quick Jambalaya 1 tablespoon unsalted butter 1 1/2 cups diced andouille sausage 1/4 cup diced onion 1/4 cup diced bell pepper 1/4 cup diced celery 1 clove garlic, chopped 1 1/2 cups diced chicken 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil 2 cups parboiled long grain white rice 2 cups tomato sauce 2 cups chicken stock 1 tablespoon hot sauce Salt and freshly ground black pepper Instructions: Melt the butter in a medium pot over medium heat. Add the sausage, onions, bell peppers, celery, and garlic, and saute until the sausage begins to brown, 5 to 8 minutes. Add the chicken and allow to brown on all sides. Add the herbs and rice, followed by the tomato sauce, stock, hot sauce, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until the rice is tender, 20 to 25 minutes, stirring occasionally. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 49606,"Roasted Strawberries with Black Pepper 2 pint baskets strawberries, stems removed 3 tablespoons sugar 1 tablespoon freshly ground black pepper 2 tablespoons balsamic vinegar Ice cream or whipped cream, for serving Instructions: Rinse the strawberries in cool water, place in a colander or strainer and shake off most of the water. Slice strawberries about 1/8-inch thick, place them in a large bowl, and sprinkle them with the sugar. Cover and refrigerate for at least 1 hour, and up to 4 hours. Preheat oven to 375 degrees. Toss strawberries with the black pepper, add the balsamic vinegar, and put the strawberries and all of their juices into a large saute pan or a large ovenproof dish. Roast for 8 to 10 minutes, until the juices are bubbling and the strawberries are hot but not mushy. Divide among individual dishes and serve immediately, with ice cream or whipped cream if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 49607,"New South Chicken and Dumplings 2 cups unbleached all-purpose flour 1 tablespoon baking powder 1 tablespoon chopped fresh flat-leaf parsley Coarse kosher salt and freshly ground black pepper 1 cup whole milk 3 tablespoons unsalted butter 1 tablespoon canola oil 3 carrots, cut into 1/2-inch rounds 1 sweet onion, chopped 1 large sweet potato, peeled and cut into 1/2-inch cubes 2 cloves garlic, finely chopped 6 cups chicken stock or low-fat, reduced-sodium chicken broth 2 pounds boneless, skinless chicken breasts, cut into 3/4-inch cubes 2 sprigs fresh thyme 10 ounces fresh baby spinach Instructions: To prepare the dumplings, in a bowl, combine the flour, baking powder, parsley and 3/4 teaspoon of salt. In a small saucepan, bring the milk and butter to a simmer over low heat; season with black pepper. Add the milk mixture to the dry ingredients and stir to combine.
In a second large saucepan, heat the oil over medium heat. Add the carrots, onions and sweet potatoes. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the stock and bring to a boil over high heat. Reduce the heat to simmer. Add the chicken and thyme.
Using a small ice cream scoop or tablespoon, drop the dough, about 1 tablespoon at a time, into the simmering stock. Cover and simmer until the dumplings and chicken are cooked through and the vegetables are tender, about 20 minutes. (The best way to see if the dumplings are cooked is to remove one from the pot and let it cool slightly. Using a chef's knife, halve the dumpling. If the center looks dry, it is cooked. If the dumpling looks gummy or wet, let them cook a bit longer.)
Stir in the spinach; cover and continue cooking for an additional 30 to 45 seconds. Taste and adjust for seasoning with salt and pepper.
Ladle into warmed bowls and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49608,"Fig Squares 6 cups all-purpose flour 1 tablespoon sugar 2 teaspoons salt 1/4 pound unsalted butter, slightly softened, plus 1 pound cold, unsalted butter 3/4 cup cold water 2 pounds soft, dried figs, stems removed 1/2- pound dark raisins 1/2-pound pitted prunes 1/2-pound sugar (1 cup) 1/2-cup light corn syrup 3 lemons, zested 2 cups water 4 ounces (1 stick) unsalted butter, soft Instructions: For baking: 1 egg, beaten For dough, in a large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter and work finely into flour. Cut cold butter into 1/2 pieces and add to bowl. Work in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough is dry, add more water, 1 tablespoon at a time, as needed. Dough should be loose in bowl, not in a ball. Turn out onto work surface and pull together. Divide into 2 equal portions, flatten each slightly, and wrap in plastic. Chill at least 1 hour before rolling. (Refrigerate up to 3 days, freeze up to 6 months.) For the fig filling, in a large saucepan, combine all but 1/3 of the grated zest and butter, and bring to a boil over medium heat, stirring frequently to dissolve the sugar. Reduce heat and simmer for 30 to 40 minutes until fruit is soft and liquid thickened. Transfer to a food processor and puree until smooth. Add butter and puree to blend. Add remaining zest and pulse in. Transfer to a bowl and allow to cool. To assemble and bake, preheat oven to 375 degrees. Line a 11 by 17-inch baking sheet (up to 12 x18) with parchment paper. Remove one of the wrapped pieces of dough from the refrigerator and unwrap. Roll dough on a floured surface into a rectangle to fit the bottom and sides of the baking sheet. Line the sheet with the dough. Place the baking sheet in the freezer while the second piece of dough is rolled out in the same way. Remove baking sheet from freezer and spread fig filling evenly over the surface of the dough. Top with the second sheet of dough and pinch the edges to seal. Trim the excess dough. Brush surface of dough with beaten egg. Prick through the top layer of dough with a fork evenly over the surface (about 1 1/2 apart.) Place baking sheet on bottom rack of oven. Bake 25 to35 minutes, until dough is a light-medium golden brown. Remove from oven and cool on a wire rack. Cut into portions (squares are traditional.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49609,"Salmon-Potato Cakes with Roasted Tomato Mayonnaise 2 pounds skinless salmon fillet Salt and pepper 1 teaspoon cayenne pepper 1/2 cup dry white wine 1 onion, finely chopped 2 teaspoons minced garlic 1 1/2 cups chilled mashed potatoes 1/4 cup chopped fresh herbs (parsley, basil, and tarragon) Bread crumbs Vegetable oil Butter Roasted Tomato Mayonnaise 1 1/2 cups homemade or prepared mayonnaise 8 oven roasted plum tomatoes 3 tablespoons ketchup 1 tablespoon Dijon mustard 1 teaspoon paprika Instructions: Season fillets with salt, pepper and cayenne. In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through. When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray. After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through. In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49610,"King Ranch Chicken Butter, for the baking dish One 10.5-ounce can cream of chicken soup
One 10.5-ounce can cream of mushroom soup
One 10-ounce can diced tomatoes with chiles, such as Rotel 2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper 2 cups chicken broth
16 corn tortillas, torn into pieces
1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks 1 large white or yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 jalapeno, finely diced
1 1/2 cups grated sharp Cheddar 1 1/2 cups grated Monterey Jack cheese
Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me! Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what. Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes. Look at that! Serve it with a salad and a dang hearty appetite. To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 49611,"Grilled Lemongrass Pork Tenderloin Skewers: Suon Nuong Xa 1/4 cup fish sauce 1 tablespoon soy sauce 3 tablespoons sugar 2 tablespoons vegetable oil 2 stalks lemongrass, outer leaves and tops removed, root ends trimmed, and stalks finely grated 1 large shallot, finely chopped 2 large cloves garlic, finely chopped 1 pound pork tenderloin, thinly sliced 16 bamboo skewers, soaked for 20 minutes and drained Rice vermicelli, cooked, for serving 1/2 cup chopped unsalted roasted peanuts Nuoc cham, as needed, recipe follows 5 tablespoons sugar 3 tablespoons water 1/3 cup fish sauce 1/2 cup lime or lemon juice 1 large clove garlic, minced 1 or more bird's eye or Thai chiles, seeded and minced 1 shallot, peeled, thinly sliced, and rinsed (optional) Instructions: Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved. Add the lemongrass, shallot, garlic and pork and mix to coat the meat evenly. Allow to marinate at room temperature for 20 minutes or refrigerate for at least 1 hour or up to overnight. Slide 2 to 4 slices of pork onto each skewer so the meat is flat with the skewer going through the slices several times. Grill over a barbecue (make sure that the flames have subsided and the coals are red with white ashes). Alternatively, heat a well-oiled grill pan or non-stick skillet over high heat and, working in batches, cook the skewers until the edges crisp, about 1 minute per side. Remove the skewers from the grilled pork. Divide the grilled pork among the bowls of rice vermicelli. Sprinkle peanuts and drizzle nuoc cham over each serving. Serve immediately. Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, cl, and shallot, and let stand for 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49612,"Kale Salad with Onion Jam Sufganiyot 8 ounces lacinato kale, stems removed and chopped 1/4 cup pomegranate seeds
1 tablespoon za'atar seasoning
Onion jam, recipe follows Dressing, recipe follows Sufganiyot, recipe follows 1 large red onion, small diced (about 2 cups) 1/4 cup (50 grams) granulated sugar
1/4 cup (60 grams) cider vinegar
1/2 teaspoon kosher salt
Few turns of black pepper 1/2 teaspoon fresh thyme leaves
1/4 cup (70 grams) tahini 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Zest and juice from half a lemon
2 cloves garlic, minced
1/4 cup (60 grams) extra-virgin olive oil
2 tablespoons water, plus more as needed
1/4 teaspoon kosher salt
Black pepper
1 can (8 pieces) of prepared large biscuits dough (such as Pillsbury Grands) 2 to 3 quarts neutral oil, for frying
Kosher salt
Instructions: Add the kale in a serving bowl. Drizzle the dressing over the kale and massage into the kale until slightly wilted. Top with the sufganiyot. Garnish with pomegranate seeds and za\u2019atar. Combine the onion, sugar, vinegar, salt and pepper in a small saucepan. Bring to a boil, then turn down heat to medium-low and cook, stirring occasionally, for 25 to 30 minutes, or until the onions are cooked down and syrupy and there is very little steam rising from the mixture. Stir in the thyme. Remove from the heat to cool completely. In a small mixing bowl or measuring cup, whisk together the tahini, mayonnaise, mustard, lemon zest and juice and garlic. Slowly drizzle in the olive oil and whisk to emulsify. Thin out to a more pourable consistency with the water. Season with salt and pepper. Heat oil over medium heat in a heavy bottomed pot to 350 degrees F. Remove 4 biscuit pieces from the can (wrap and refrigerate or freeze the remaining 4 to be used another time). Cut each biscuit in quarters, then roll each piece into a ball, to form 16 total. Fry a few balls at a time until they are evenly golden brown and puffed up to the size of a donut hole, 2 to 3 minutes, turning occasionally with a spoon. Remove with a slotted spoon onto a rack and season with salt. Fill a small piping bag with the onion jam and cut a small hole. Poke a small hole into the center of each donut with the tip of a paring knife and squeeze about 1/2 teaspoon of jam inside each. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49613,"Slow Cooker Dirty Chai Latte 6 cups water or milk 3/4 cup chai tea powder
Cinnamon sticks, as needed Star anise pods, as needed 6 cups strong brewed coffee Whipped cream, for serving Cinnamon sticks, for garnish Instructions: For the chai tea: Add the water (or milk) and chai tea powder to a slow cooker. Cook on low for 5 hours. Add some cinnamon sticks and star anise and cook for 1 hour more. For the dirty chai lattes: Ladle some of the slow cooker chai into each cup of coffee. Serve with some whipped cream and a cinnamon stick for garnish. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 49614,"Village Whiskey Pickled Baby Beets Recipe 2 pounds baby red beets 2 pounds baby gold beets Kosher Salt 1 onion, julienned 1 cup granulated sugar 3 fresh bay leaves 3 sprigs fresh thyme 1/4 cup kosher salt Zest and juice of 1 orange 1 tablespoon allspice 1 tablespoon mustard seeds 1 stick canella 6 cloves 6 cups water 3 cups rice wine vinegar 1 cup white balsamic vinegar 1/2 cup honey Whipped ricotta, for serving Grilled sourdough, for serving Instructions: Remove greens from the red beets and gold beets and wash thoroughly. Blanch the beets in boiling salted water until the skin becomes loose, for about 4 to 5 minutes. Shock the beets in ice water until cool. Combine 1/4 cup salt, onion, sugar, bay leaves, thyme, orange zest, orange juice, allspice, mustard seeds, canella, cloves, water, rice wine vinegar, balsamic vinegar, and honey in a separate pot, stir to incorporate and bring to a simmer. Peel the skin from the beets. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate for 10 to 14 days and enjoy. Garnish with whipped ricotta and grilled sourdough. Cook's Note: Pickled beets retain a tender yet delightfully snappy texture. Their sweet earthiness is complemented by canella and clove, and brightened by orange and aromatic herb. Rice wine and white balsamic are the vinegars of choice because of the subtlety of rice wine as a base, and the sweet complexity of their flavors. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 49615,"Bread Pudding 8 tablespoons unsalted butter 1/2 loaf French bread or baguette, with crust, cut into small cubes 1 pound brown sugar 1 1/2 cups water 1 1/2 teaspoons ground cinnamon 2 large Granny Smith apples, peeled, cored and chopped 1 cup walnuts 1/2 pound cream cheese, chilled and chopped Instructions: Preheat the oven to 350 degrees. Butter a 13x9-inch glass casserole or lasagna pan. Melt the butter in a medium saucepan, add the bread cubes and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 440 degrees. Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside. In a large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the prepared pan. Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. Serve warm with pitchers of heavy crema or heavy cream for adding at the table. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 49616,"Escaped Birds 2 cups milk Salt Freshly ground nutmeg 2 ounces butter 1/4 cup all-purpose flour 1/2 onion, chopped 2 cups corn oil 21 ounces pork tenderloin, diced into 1-inch pieces 2 cups bechamel 3 eggs Salt and freshly ground black pepper 2 cups plain bread crumbs 1 cup grated Parmesan 7 ounces Swiss cheese, cut into 1/2-inch cubes 6 ounces mortadella or ham, diced into 1-inch pieces Instructions: Heat the milk in a small sauce pot over medium heat, then add salt and a little bit of nutmeg, to taste. In another pot melt the butter and add the flour. Stir it gently and as soon as you see some flour foaming pour the mixture into the hot milk. Lower the heat and keep stirring until it becomes creamy. Remove from the heat and set aside. In a heavy-bottomed pan over medium heat, add the oil. When the oil is hot, add the onion and fry for 3 minutes, then add the pork and fry until it's partly cooked, approximately 5 to 6 minutes. Remove the onion and pork from the pan to a plate and set aside to cool. Set up 3 dredging bowls. Mix the bread crumbs and the Parmesan in 1 bowl, add the cold bechamel in another bowl, and the eggs beaten with salt and pepper, to taste, in the third bowl. Using toothpicks spear a cube of pork, a cube of cheese and a piece of mortadella or ham onto each toothpick. Roll the skewers first in the bread crumb mixture, then in the cold bechamel (with the help of a spoon), then in the beaten egg and finally coat again in the bread crumb mixture. Gently press the breading by hand to adhere the mixture. Reheat the oil and add the skewers (avoid turning too often, or the breading will break off). Once they become golden, about 5 minutes, gently remove them from the oil to paper towels to drain. Transfer the \birds\ to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 49617,"Herbed Lamb Chops with Homemade Ketchup 1 (15-ounce) can tomato sauce or tomato puree 1 small onion, peeled and quartered, root end left intact 1/2 cup apple cider vinegar 1/2 cup light brown sugar, packed 3 tablespoons tomato paste 1 tablespoon kosher salt 1 cinnamon stick or a pinch of ground cinnamon 1 pound (about 8 or 9) baby lamb chops 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 1/2 tablespoons herbes de Provence Instructions: For the ketchup: Place the tomato sauce, onion, vinegar, sugar, tomato paste, salt, and cinnamon stick (or ground cinnamon, if using) in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until thick, about 1 hour. Remove the onion and cinnamon stick and discard. Cool for 30 minutes and refrigerate until ready to use (can be refrigerated for up to 1 week). For the lamb chops: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the chops on both sides with salt and pepper. Drizzle with oil and sprinkle the herbes de Provence on both sides. Grill on each side until medium-rare, 2 to 3 minutes. Cool for 5 minutes and serve with the ketchup. Cook's Note: The lamb chops can also be roasted or broiled in a preheated 475 degrees F oven for 6 to 7 minutes. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 49618,"Maple-Dijon Vinaigrette 2 tablespoons maple syrup 1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
Salt and freshly cracked black pepper
10 cups mixed salad greens
Instructions: Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens. Toss the mixed greens with the vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 49619,"Rina Younan's Falafel Sandwich Canola oil, for frying 1 pound dried chickpeas, soaked overnight
2 tablespoons all-purpose flour
2 teaspoons cumin
2 teaspoons salt
2 teaspoons ground turmeric
1 teaspoon cl flakes
1 teaspoon ground coriander
5 large cloves garlic
1 yellow onion, chopped
1/2 bunch fresh cilantro, chopped
1/2 bunch fresh curly parsley, chopped
1/4 cup white sesame seeds 3/4 teaspoon unflavored powdered gelatin 1/2 cup heavy cream
6 ounces feta 6 cloves garlic, roasted
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
4 cups white flour, plus more for dusting 2 tablespoons sugar
2 tablespoons yeast
1 cup wheatberry flour or 2/3 cup wheatberries, milled in blender then sifted 1/4 cup honey
1/4 cup good quality olive oil, plus more for greasing 2 teaspoons kosher salt
Instructions: For the falafels: Fill a large skillet halfway up the side with oil. Heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F. Place the chickpeas, flour, cumin, salt, turmeric, cl flakes, coriander, garlic, onions, cilantro and parsley in a food processor, and pulse until ground down to a coarse cornmeal consistency. Chill for 10 minutes in the fridge. Once chilled, scoop about 2 ounce balls of the falafel mix, and roll in the sesame seeds. Fry the balls, no more than 5 at a time, until golden brown, about 2 minutes on each side. Set the falafels on a paper-towel-lined sheet pan or plate as they come out of the oil to drain. For the mousse: Dissolve the gelatin in 1 tablespoon water. Combine the heavy cream, feta and garlic in a sauce pot and heat until the feta slightly melts, 2 minutes. Pull off the heat and stir in the gelatin and olive oil. Then place in a blender and blend until very smooth. Scoop the mixture into a shallow bowl or container and season with salt and pepper. Refrigerate or blast chill, and set aside. For the pita: Preheat the oven to 550 degrees F. In a medium bowl, combine 2 cups warm water, the flour, sugar and yeast. Cover and let it rise in a warm place for 10 minutes. Place the honey, olive oil, salt and dough mixture into a stand mixer fitted with a dough hook attachment. Beat until the dough is soft, 10 minutes. Turn the dough onto a floured cutting board and cut into 4 to 8 pieces. Roll the pieces into round dough balls, and then flatten using your hands or a rolling pin to 1/2-inch thick and 4- to 6-inch round. Place the dough rounds onto an oil-greased sheet tray and bake until the dough is cooked, 2 to 4 minutes. To serve, layer the mousse and falafel on top of the pita bread (taco-style), and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49620,"Pecan Crusted Double-Cut Pork Chops Four 10-ounce pork chops, thick-cut, bone-in Salt Freshly ground black pepper 2 tablespoons olive oil 1 cup pecans, chopped Ancho Chili Pepper Barbecue Sauce, recipe follows 5 cups ketchup 1/2 tablespoon chopped garlic 1/2 cup cider vinegar 1/2 cup brown sugar 1/2 tablespoon liquid smoke 1/2 cup beer 1/2 cup honey 1 1/2 cups water 1/4 cup Worcestershire sauce 1 teaspoon onion powder 1 teaspoon dry mustard 1/2 teaspoon black pepper 1 dried ancho cl pepper, crushed 1/2 teaspoon ham or chicken stock Instructions: Preheat oven to 350 degrees F. Season pork chops on both sides with salt and pepper. Pour 1 tablespoon olive oil on a plate and spread the pecans on another plate. Lay each pork chop in the olive oil to coat and then coat both sides with the chopped pecans on both sides. Heat the remaining olive oil in a large skillet over medium heat. Add pork chops and cook until pecans are light brown on that side. Turn the chops over in the pan and place in the oven until an internal temperature of 165 degrees F is reached, about 10 minutes. Drizzle the chops with Ancho Chili Pepper Barbecue Sauce and serve immediately with plenty of sauce for dipping. Heat a large stockpot over high heat. Add all the ingredients and stir. Bring to a boil. Reduce the heat to medium-low and simmer for 1 to 2 hours. Strain the sauce and serve immediately or keep warm until ready to use. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 49621,"Taco Salad Bites Nonstick cooking spray, for spraying the wire rack 1 pound ground beef (90/10) 2 tablespoons taco seasoning
Kosher salt 16 miniature cup-shaped corn tortilla chips 4 ounces pepper jack cheese, cut into 16 cubes
3 tablespoons sour cream 1 cup thinly sliced romaine lettuce 1 small plum tomato, diced Hot sauce, for serving Instructions: Position an oven rack in the top third of the oven and preheat to 425 degrees F. Set a wire rack over a baking sheet and spray generously with cooking spray. Use your hands to mix the ground beef, taco seasoning and 1/2 teaspoon salt in a medium bowl until just combined. Drop heaping tablespoons of the meat mixture onto the rack (about 16 total), then use your hands to roll the portioned meat into balls. Press a tortilla chip into the top of each meatball, making sure that the meat goes mostly up the sides of the chip (be careful not to break the chips). Put 1 cheese cube in the middle of each chip. Bake, rotating the baking sheet once halfway, until the meat is just cooked through and the cheese is melted, about 8 minutes. Transfer the bites to a large platter, top with a dollop of sour cream and sprinkle with the lettuce and tomato. Serve with hot sauce. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 49622,"Welsh Rarebit 1 tablespoon butter 1 tablespoon flour 1/2 cup porter beer 1 teaspoon English mustard powder 2 or 3 dashes hot sauce, such as Tabasco 2 or 3 dashes Worcestershire sauce 5 ounces sharpest Cheddar available, grated (about 2 cups) 5 ounces Stilton, crumbled (about 2 cups depending on how finely it's crumbled) Salt and freshly grated black pepper Long thin slices of French baguette cut on a bias Extra-virgin olive oil, for brushing Cloves of garlic, halved Thin slices tomato and diced tomatoes, for garnish Crumbled bacon Chopped fresh chives Instructions: Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until lightly browned, about 1 minute. Slowly whisk in the beer until smooth. Whisk in the mustard, hot sauce and Worcestershire until smooth. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes. Season with salt and pepper. Set aside.
Preheat the broiler. Arrange the bread in a single layer, brush with oil and lightly toast. Rub the oiled side of the toasts with the cut side of the garlic. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes. Garnish with bacon, diced tomatoes and chives before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49623,"Chocolate Cobbler with Cherry Ice Cream 2 sticks (1 cup) butter, melted 1 1/2 cups self-rising flour 3/4 cup milk 1 tablespoon vanilla extract 2 1/2 cups sugar 6 tablespoons cocoa powder 3/4 to 1 cup hot water Cherry ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Pour the melted butter into a 9-by-13-inch baking dish. In a mixing bowl, combine the self-rising flour, milk, vanilla and 1 1/2 cups of the sugar. Mix well and pour over the melted butter. In another bowl, mix together the cocoa powder and remaining 1 cup sugar. Sift over the baking dish with the melted butter and flour mixture. Pour 3/4 to 1 cup of hot, hot water over top. Bake until firm on top but still gooey and chocolatey on the inside, 30 to 35 minutes. Serve warm with cherry ice cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 49624,"Roasted Baby Potatoes with Herbs 1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed 1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed 1 tablespoon herbes de Provence, plus extra for garnish 3 cloves garlic, minced 1/4 cup extra-virgin olive oil, plus extra for drizzling Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49625,"Grilled Sweet Potato Salad 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces 2 sweet onions, peeled, trimmed, and cut into 1/2-inch wedges 2 mangos, peeled, seeded, and cut into 3/4-inch pieces 1 red bell pepper, stem, rib, and seeds removed, cut into 3/4-inch pieces 1/4 cup olive oil 2 teaspoons fresh lime juice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/4 teaspoon ground nutmeg 1/4 teaspoon salt Pinch cayenne 1/3 cup chopped toasted peanuts 1/4 cup chopped fresh cilantro Instructions: Preheat a grill. In a large bowl, combine the potatoes, onions, mangos, and bell peppers. Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, and toss well to coat evenly. Lay 2 large pieces of heavy aluminum foil in a stack on a work surface. Mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, about 30 minutes. (Alternately, preheat the oven to 450 degrees F. Place the potato-mango package in the middle of the oven and roast until the potatoes begin to soften, 45 to 50 minutes. Uncover and roast until tender and starting to caramelize, 15 to 20 minutes.) Remove from the grill and let cool slightly before unwrapping. Transfer the sweet potato mixture to a large, decorative bowl and adjust the seasoning, to taste. Sprinkle with peanuts and fresh cilantro and serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 49626,"Sweet Potato Pancakes with Spiced Pecans and Peach Butter 2 3/4 cups all-purpose flour 1 teaspoon salt 5 1/2 tablespoons sugar 1/2 tablespoon baking soda 1 tablespoon baking powder 3 cups buttermilk 3 large eggs 2 tablespoons butter, melted 1 large sweet potato, roasted and cooled 2 tablespoons honey 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Spiced Pecans, recipe follows Peach Butter, recipe follows 1 cup pecans, chopped 1/2 tablespoon butter 1/2 tablespoon tupelo honey 1/4 teaspoon cayenne pepper 1/4 teaspoon sea salt 1/2 cup peaches, peeled and diced 1/2 pound butter, softened 1/4 cup brown sugar Pinch sea salt Instructions: In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time). Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter. Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container. In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49627,"Macaroni Salad 3/4 cup buttermilk 3/4 cup mayonnaise 1 tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce Black pepper to taste 3 cups cooked elbow macaroni 1 pound lean, cooked ham, cut into 1/2-inch cubes 2 ribs celery, chopped 1/2 cup peas 1/2 cup chopped sweet pickles 1/2 cup chopped red bell pepper 2 scallions, chopped Cherry tomatoes Instructions: To make the dressing, whisk all ingredients together in a small bowl; cover, and refrigerate until ready to use.
For the salad, toss macaroni in a large bowl with ham, celery, peas, pickles, red pepper and scallions; add dressing and toss again. Garnish with cherry tomatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49628,"Mixed Greens with Passion Fruit Dressing 1 cup passion fruit pulp 1/2 cup almond oil 1/4 cup apple cider vinegar 1 teaspoon honey Kosher salt and freshly ground black pepper, to taste 1 head red leaf lettuce 1 bunch arugula 1 head Boston lettuce 1/2 red pepper, julienned 1/2 orange pepper, julienned 1/2 yellow pepper, julienned 1 cucumber, peeled and sliced 1 package pear or cherry tomatoes Instructions: Mix together passion fruit pulp, almond oil, apple cider vinegar, and honey. Season to taste with salt and pepper. Set aside. Mix together red leaf lettuce, arugula, and Boston lettuce. Top greens with peppers, cucumbers, and tomatoes. Add passion fruit dressing and toss. ","[Sauvignon Blanc, Vermentino, Gruner Veltliner, Albari?o]" 49629,"Chantilly Ice Cream with Moulin Rouge Poached Pears 4 slightly under-ripe pears 1 cup orange juice 1 to 2 tablespoons mulling spices (recommended: Morton and Bassett) 1 (750-ml) bottle Chianti (recommended: Classico) 1 cup packed brown sugar 1 pint vanilla ice cream, softened in the refrigerator for 1 hour 1 tablespoon grenadine 2 tablespoons heavy cream, if needed Instructions: For the pears: Use a vegetable peeler to peel pears. Cut in half and use a melon baller to remove core. Place in 4 to 5-quart slow cooker. Add orange juice and mulling spices. Stir together wine and brown sugar. Pour over pears. If wine does not cover pears completely, add enough water or orange juice to cover. Cover slow cooker and cook on LOW for 6 to 8 hours, or until pears are fork-tender. For the Chantilly ice cream: Place ice cream in blender with grenadine. Blend to combine. If ice cream has not softened enough to blend, add 1 to 2 tablespoons heavy cream. ","[Chianti, Moscato, Riesling, Sparkling wine]

" 49630,"Red Beans and Rice 1 pound dried red kidney beans 2 quarts water 1 large onion, chopped 1/4 cup vegetable oil 1 pound smoked ham, cubed 1 pound smoked sausages, sliced into 1/2-inch slices 1 cup water 1 tablespoon chopped garlic 1 bay leaf 1 tablespoon black pepper 2 tablespoons chopped parsley leaves 1 teaspoon whole fresh thyme leaves 2 level tablespoons salt Instructions: Pick through beans, removing all bad beans and any other foreign particles. Wash beans well. Place beans in 5 quart pot. Add the 2 quarts of water. Add the onions and bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft stir well, mashing some against side of pot. Heat oil in a frying pan. Add the ham and sausage and saute in the oil for 5 minutes. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 49631,"Easy Peasies 3 tablespoons unsalted butter 4 scallions, chopped, white and green parts separate
1 tablespoon wasabi paste (from a tube)
One 12-ounce bag frozen peas
1/2 cup vegetable stock
Kosher salt
Zest of 1 lime
1/4 cup chopped fresh cilantro
1/4 cup coarsely crushed wasabi peas
Instructions: Melt the butter in a large skillet over medium heat. Add the scallion whites and cook until wilted, 1 to 2 minutes. Whisk in the wasabi paste, then add the peas and vegetable stock. Bring to a simmer, then cover and cook until the peas are heated through and bright green but still saucy, about 4 minutes. Uncover, then season with 1/2 teaspoon salt and stir in the lime zest, cilantro and scallion greens. Spoon into a serving bowl and sprinkle with the wasabi peas. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 49632,"Grapefruit Cake 2 1/4 cups sifted cake flour 1 1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 5 egg yolks 1/2 cup vegetable oil 3/4 cup water 1 lemon, zested 2 teaspoons vanilla 8 egg whites, whipped to stiff peaks Grapefruit Frosting, recipe follows 24 ounces cream cheese, softened 4 teaspoons lemon juice 2 pounds fresh grapefruit, sectioned 1 cup powdered sugar 12 drops yellow food coloring 1 teaspoon lemon zest 1 teaspoon orange zest Instructions: Preheat oven to 325 degrees. Sift together dry ingredients then add egg yolks, oil, water, zest, and vanilla and mix well. When incorporated, fold in egg whites. Bake for 1 hour. When cake is cooled, slice in half and frost in between layers, on top and around sides. Beat cream cheese with lemon juice until fluffy. Mash 6 grapefruit sections into small pieces. Add sugar to cheese mixture along with food coloring, fruit zest and blend will. Add remaining grapefruit. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49633,"Garden Salad with Smoked Almond Dressing 2 hearts romaine lettuce, chopped 1 cup shredded carrots 4 scallions, cut into 3-inch lengths then thinly sliced into sticks 1 zucchini, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 clove garlic 1/2 cup smoked almonds
4 soft sun-dried tomatoes, chopped Handful fresh cilantro leaves Handful fresh mint leaves 3 tablespoons red wine vinegar, eyeball it
Splash of water, 2 tablespoons 1/3 cup extra-virgin olive oil, eyeball it Black pepper Instructions: Place lettuce on large platter and scatter veggies across the top. Put the garlic, almonds, sun dried tomatoes, cilantro, mint and vinegar in food processor and turn it on - if you have trouble getting the dressing going, add a splash (2 tablespoons) of water then stream in extra-virgin olive oil. Process the dressing then season it with black pepper, to taste, and pour evenly over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49634,"Crisp Potato-Eggplant Tart 2 1/4 cups finely diced peeled eggplant 1 teaspoon coarse salt, plus more, to taste 2 tablespoons, plus 1/4 cup safflower oil 3 tablespoons minced shallots 4 large baking potatoes, like russets Black pepper, to taste 1/4 cup (1/2 stick) unsalted butter Instructions: Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside. Heat 2 tablespoons of oil in a medium saute pan over medium heat. Add the eggplant and shallots and saute for about 6 minutes, or until very tender. Remove from heat and set aside. Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible. Preheat oven to 375 degrees. Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season, to taste, with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season, to taste, with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49635,"Crust-less Quiche 4 large eggs 1 1/3 cups milk 2 teaspoons cornstarch 1 teaspoon dried mustard 1/2 cup chopped scallions 1 (4 oz. can) sliced mushrooms, thoroughly drained 1/2 (14.5 oz. can) chopped tomatoes, thoroughly drained 1/2 cup diced honey-baked/deli ham Kosher salt and cracked black pepper 1 cup shredded Cheddar cheese 1/2 cup grated Parmesan cheese 1 1/2 cups plain croutons Instructions:

1. Preheat the oven to 375 degrees F.
2. In a large mixing bowl, whisk eggs together with milk, cornstarch, and mustard.
3. Stir in scallions, drained mushrooms, tomatoes, and ham. Season liberally with salt and pepper. Transfer mixture to a 9-inch pie plate or quiche dish.
4. Top with shredded cheese and croutons. Bake until the center is set 30-35 minutes. Let cool on a wire rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49636,"Crispy Mac and Cheese 2 tablespoons unsalted butter, plus more for the baking sheet Kosher salt and freshly ground black pepper 1 pound macaroni 3 cups whole milk 4 large eggs 12 ounces yellow Cheddar, grated (about 4 cups) Instructions: Preheat the oven to 350 degrees F. Butter the bottom of a baking sheet. Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, about 8 minutes; drain well. Transfer the macaroni to a large bowl, add the butter and toss to coat. Whisk together the milk, eggs and 2 teaspoons salt in a medium bowl. Add the milk-egg mixture to the macaroni; add the Cheddar and stir until evenly distributed. Pour the macaroni onto the prepared baking sheet and spread flat. Bake until the top is brown and bubbling, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 49637,"Grilled Salmon Steak with Hoisin BBQ Sauce 2 tablespoons canola oil, plus more for brushing on salmon 2 shallots, sliced 2 cloves garlic, chopped 1/4 cup hoisin sauce 1/4 cup ketchup 2 tablespoons honey 1 tablespoon sambal oelek 2 tablespoons sesame seeds, toasted 1 teaspoon soy sauce 1 teaspoon fish sauce 1 tablespoon rice vinegar Salt and freshly ground black pepper 4 (8-ounce) salmon steaks Cilantro leaves, for garnish Instructions: Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauce and cook for 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper, to taste. Heat the grill to high. Brush the salmon on both sides with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides. Cook to medium-well doneness, brushing with the sauce every minute or so. Remove the salmon from grill to a plate and brush with more sauce. Transfer the fish to a serving platter and let rest for 5 minutes. Garnish with cilantro and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49638,"Lemon Berry Zinger Cocktail 1/2 cup sugar Juice and zest of 1 lemon 4 cups berry zinger tea brewed with 2 teabags, cooled 4 ounces bourbon, optional Crushed ice Instructions: In a small saucepan over medium heat, stir together the sugar, 1/4 cup water, and lemon juice and zest. Bring to a simmer and stir to completely dissolve the sugar. Remove from the heat and cool completely. In a large pitcher, stir together the brewed tea with the lemon simple syrup and 1 cup cold water. Stir in the bourbon if using and pour over crushed ice in glasses. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 49639,"Kofta Kebabs 1 1/2 cups Greek yogurt 1/2 English cucumber, seeded and finely diced
   1 tablespoon fresh lemon juice
   2 tablespoons fresh mint, chopped
   2 cloves garlic, mashed into paste
   Kosher salt and pepper 2 red bell peppers, halved and seeded 6 Fresno cl peppers
   1 1/2 teaspoons kosher salt, plus more for salting water
   1 teaspoon cumin seeds 1/2 teaspoon coriander seeds
   1/4 teaspoon caraway seeds
   1/2 teaspoon dried mint
   1/4 cup vegetable oil
   3 garlic cloves
   3 lemons, juiced
   1/4 tablespoon extra-virgin olive oil
   1 cup sesame tahini 3/4 cup cold water
   1/3 cup fresh lemon juice
   1/2 teaspoon kosher salt 2 cloves garlic, crushed
   1 1/2 pounds 80/20 finely ground beef, lamb or a mixture of the two 2 teaspoons ground allspice
   1 teaspoon ground nutmeg
   1 tablespoon kosher salt
   1 teaspoon ground cinnamon 1 teaspoon fine black pepper
   1/2 teaspoon ground ginger
   2 cloves garlic, minced
   1 finely chopped small yellow onion
   1/2 bunch finely chopped fresh parsley
   Pita bread
   Butter, for pita Serving suggestion: pickled turnips, fattoush salad Instructions: For the tzatziki sauce: Strain Greek yogurt through a paper-towel lined colander and let sit for 3 hours to thicken, refrigerated. Fold the yogurt with cucumbers, fresh lemon juice, mint, crushed garlic cloves, salt and pepper. Refrigerate until ready to use. For the harissa sauce: Char red bell peppers over an open flame, then remove seeds and clean the skin. Boil Fresno chiles in salted water in a pot on medium heat until the vegetables start to soften. Drain, then deseed and remove the membranes of the chiles. Toast cumin seeds, coriander and caraway seeds in a skillet until fragrant. Crush the toasted spices in a spice grinder with mint and salt until finely ground. Blend the spice mixture with the roasted red bell peppers, Fresno chiles, vegetable oil, garlic and lemon juice until smooth. Drizzle in olive oil while blending. For the tahini sauce: Blend tahini, water, lemon juice, salt and garlic. For the kebabs: Mix ground beef, allspice, nutmeg, salt, cinnamon, pepper, ginger, garlic, onion and parsley in a bowl by hand, then refrigerate overnight. Form the mixture into 4 to 6 balls, then put each on a metal skewer. Lengthen the meat into elongated kebab shapes and grill over medium heat, 2 to 3 minutes per side. Warm the pita with a little butter and swipe with the tzatziki sauce. Top with the kebab, then squirt with tahini sauce and harissa sauce.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49640,"Vanilla Buttercream 6 tablespoons butter 3 cups confectioners' sugar 1 teaspoon vanilla extract 3 to 8 tablespoons milk Instructions: In a double boiler over hot water melt the butter. Remove from heat and allow to cool for 5 minutes. In an electric standing mixer add butter and confectioners' sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk, 1 tablespoon at a time, until it is a spreadable consistency. Beat again until fluffy -- adding more milk if necessary. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 49641,"Blueberry-Peach Mason Jar Lid Pies Cooking spray, for spraying the lids 2 medium peaches, peeled and diced (about 2 cups)
   1 cup blueberries
   2 to 3 tablespoons granulated sugar
   2 teaspoons cornstarch
   1/8 teaspoon freshly grated nutmeg
   Kosher salt
   2 teaspoons lemon juice
   One 14-ounce box refrigerated pie crusts (2 crusts)
   All-purpose flour, for rolling
   1 large egg, beaten
   1 tablespoon cold unsalted butter, cut into bits
   Demerara sugar, for sprinkling
   Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Prepare 6 wide-mouth (3 1/2-inch diameter) mason jar lids so that the rubber seals on the inner part of the lids face down, then spray the insides of the lids lightly with cooking spray. Toss together the peaches, blueberries, sugar, cornstarch, nutmeg and a pinch salt in a medium bowl. Drizzle with the lemon juice and toss again. Set aside at room temperature while you roll the crusts. Roll out 1 crust on a lightly floured surface. Cut out 6 bottom crusts with a 4 1/4-inch round cutter (or just cut slightly larger than the circumference of the lids). Fit the crusts into the prepared lids and press up the sides so the crusts slightly overhang the edges. Roll out the second crust and cut out 6 top crusts. Cut 3 small slits in each top crust for steam vents. Divide the filling among the bottom crusts and lightly brush the edges with the beaten egg. Dot with the butter, top with the vented crusts and crimp to seal. Brush the tops lightly with beaten egg and sprinkle with demerara sugar. Bake on the prepared baking sheet until the crusts are golden brown and the filling is bubbly, about 30 minutes. Let cool at least 20 minutes before serving. To serve, press the bottom of each lid up and pop the pie out, leaving the ring and lid behind. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 49642,"Hungarian Rice Pudding Cake with Red Wine Cherry Sauce Butter, for the pan Rice flour, for dusting 2 1/2 cups cooked medium or long-grain white rice, at room temperature 2 1/2 cups milk 7 large eggs 1 cup sugar 1 heaping teaspoon fresh lemon zest Pinch fine sea salt 1/4 cup sugar 1/2 cup merlot 1 pound dark sweet cherries, pitted, or 12 ounces pitted frozen cherries Instructions:

1. Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again. Dust the pan lightly with rice flour. Spread the cooked rice along the bottom of the pan.
2. Warm the milk in a small saucepan over low heat.
3. Beat the eggs, sugar, lemon zest, and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to over whip which will cause the cake to rise and deflate when baked. Slowly stir in about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly, until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes.
4. Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes.
5. While the cake cooks, make the red wine cherry sauce. Combine the cherries, sugar, and wine in a saucepan over medium heat. Cook, stirring until the fruit softens and the liquid is reduced and syrupy, about 10 minutes. Cool and set aside.
6. Transfer the cake to a wire rack to cool for 30 minutes. Invert onto a platter and lift the pan. Remove the parchment paper. Cut into wedges and serve with the cherry sauce. ","[Merlot, Pinot Noir, Tempranillo, Garnacha]

" 49643,"Smoked Salmon and Trout with Chive Oil 1/2 pound mesclun salad greens Juice of 1 lemon 1/4 cup mustard shallot vinaigrette (recipe follows) 1/2 pound thinly sliced smoked salmon 2 3 to 4-ounce smoked trout fillets, skinned and boned 2 ounces tiny nonpareil capers, drained 1 small red onion, finely diced (about 1/3 cup) 4 tablespoons chili flavored olive oil 8 ounces sour cream 4 ounces salmon caviar 4 teaspoons chopped fresh chives Country-style pumpernickel bread 1/4 cup champagne vinegar 3 tablespoons Dijon mustard 1 tablespoon clover honey 4 large, peeled shallots, thinly sliced, about 1/4 cup 1/4 teaspoon salt 1/4 teaspoon ground white pepper 3/4 cup extra virgin olive oil Instructions: Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the vinaigrette. Divide equally onto plates, mounding the greens in the center. Divide the salmon and trout fillets evenly among the plates, arranging them around the greens. Sprinkle the capers and onion around the fish. Drizzle one teaspoon of chili oil over the fish on each plate. Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar. Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread. In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using. Yield: 1 cup; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 49644,"Coconut-Lime Marinated and Grilled Shrimp 3 large limes (about 10 ounces) One 1/2-inch piece fresh ginger 2 large cloves garlic 1/4 to 1/2 teaspoon crushed red pepper flakes, to taste 2 tablespoons canola oil 1/3 cup canned coconut milk Kosher salt 1 pound jumbo shrimp (16/20), peeled and deveined 1 small scallion, thinly sliced Instructions: Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine. Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
Top with the sliced scallion and serve with the reserved lime wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49645,"Pizza Dough Chicken Empanadas 3 cloves garlic, crushed 1 onion, quartered
1 1/2 teaspoons salt
1 1/2 pounds bone-in chicken breasts (about 2)
1 bay leaf
8 tomatillos, husks removed and rinsed
2 jalapenos, stemmed and halved
1/2 cup lightly packed fresh cilantro, tender stems and leaves
1/2 cup lightly packed fresh cilantro, tender stems and leaves Salt and black pepper All-purpose flour, for dusting
2 pounds purchased pizza dough from your local pizzeria
1 egg beaten with 1 tablespoon water
6 ounces shredded mozzarella, optional Instructions: Combine the garlic, onions, salt and 5 cups water in a 12-inch high-sided saucepan and bring to a boil. Add the chicken breasts and bay leaf, and lower the heat to a simmer. Cook the chicken, partially covered, until cooked through, about 35 minutes. (To check for doneness, slit the chicken in half to make sure the interior is no longer pink.) Remove the chicken (reserve the broth) and allow to cool slightly. When cool enough to handle, shred by hand and place in a medium bowl. Remove enough broth to leave about 2 cups in the pan with the onions and garlic (cool and refrigerate or freeze the extra broth for another use). Remove the bay leaf. Add the tomatillos and jalapenos and cook until the tomatillos are olive green, 10 to 12 minutes. With a slotted spoon, transfer the solid ingredients (onions, tomatillos and garlic) to a blender. Add the cilantro and process until smooth (using some of the liquid in the pan if needed). Season with salt and pepper. Pour the salsa back into the saucepan and bring to a boil; add the chicken and cook until the flavors incorporate, about 5 minutes. Adjust the seasoning. Remove from the heat and set aside to cool. Preheat the oven to 400 degrees F. To assemble the empanadas: Dust a flat surface with flour. Roll out the pizza dough about 1/8 to 1/4 inch thick. Using a 6-inch round cookie cutter (or a bowl or plate with the same diameter), cut the dough into circles. Expect to get about 3 circles from 1 pound of dough. Brush the egg wash over the surface of one dough round. Add 2 tablespoons of filling onto half of the circle and sprinkle about 1 ounce of mozzarella on top of the filling, if using. Fold the plain half over the filling. Seal the edges with fork tines or crimp decoratively. Repeat for the remaining empanadas. (Save any leftover filling in an airtight container in the fridge for up to a week for another use.) Transfer the empanadas to a baking sheet lined with parchment paper. Using a pastry brush, brush the tops of the empanadas with the egg wash. Bake until crisp and golden brown, about 20 minutes. Let cool for about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 49646,"Veggie Lasagna Rollups 1 pound lasagna noodles Nonstick cooking spray, for spraying baking sheet 2 tablespoons olive oil 4 cloves garlic, minced
1 medium onion, diced 1 red bell pepper, diced
24 ounces white mushrooms, chopped
2 yellow squash, diced
2 zucchini, diced
1/2 cup white wine
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper One 28-ounce can diced tomatoes, drained
1/4 cup tomato paste
1/4 cup chopped fresh parsley
32 ounces ricotta 1/2 cup grated Parmesan
2 large eggs
Salt and freshly ground black pepper 1 1/2 pounds shredded fresh mozzarella
Grated Parmesan, for sprinkling
Instructions: For the noodles: Cook the noodles according to the package instructions. Spray a baking sheet with cooking spray. Drain the noodles and transfer them to the prepared sheet. For the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute. Add the red peppers and saute for another minute or so. Add the mushrooms, yellow squash and zucchini and cook for a few minutes. Pour in the wine, add the red pepper flakes and some salt and pepper and stir. Pour in the tomatoes, using your hands to squeeze and crush the tomatoes, and add the tomato paste. Stir to combine, bring to a simmer and let simmer for 20 minutes or so. Stir in the parsley. For the ricotta mix: In a bowl, combine the ricotta, Parmesan, eggs, 1/4 teaspoon salt and some pepper. To assemble: Grab a foil loaf pan and spoon in 1/4 to 1/2 cup of the sauce on the bottom of the pan. Lay out 3 noodles and spoon 1/4 cup of the ricotta mix on each and spread evenly. Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce. Top with more sauce and sprinkle with shredded mozzarella and Parmesan. Repeat with the remaining ingredients. Cook immediately, or cover with foil and freeze. To cook immediately, bake, uncovered, at 350 degrees F until bubbly, about 25 minutes. To cook frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes. Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 49647,"Orangettes 4 large oranges 8 ounces water 8 ounces sugar 16 ounces dark chocolate 16 ounces bitter cocoa powder Instructions: Slice the ends off of the oranges, score the peel from one end to the other, and remove the peels off the oranges. Slice the peels into thin strips and trim the edges. Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels. Prepare the simple syrup by combining the water and sugar in a sauce pot. Bring the syrup to a simmer, place the peels in the pot, and simmer for 1 hour. Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain. Melt the dark chocolate over a double boiler. Dip the candied orange peels in the chocolate, remove them quickly, and roll them in the cocoa powder. Store the orange peels in an airtight container. ","[Chardonnay, Moscato, Riesling, Pinot Grigio]" 49648,"Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin 1 chicken, cut into quarters 1 bottle white wine 4 cups chicken stock 2 carrots, chopped 2 celery stalks, chopped 2 onions, chopped Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 cup heavy cream 2 bunches asparagus, tips only 4 slices sourdough bread 4 tablespoons unsalted butter Chopped fresh chives, for garnish Crispy Potatoes au Gratin, for serving, recipe follows 2 tablespoons unsalted butter, softened, for greasing 2 small russet potatoes, peeled Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
16 tablespoons grated gruyere cheese 1/2 cup heavy cream 4 teaspoons unsalted butter, cold, cut into small cubes Instructions: Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin. Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49649,"Ted Allen's Deconstructed Holiday Turkey With Sage Gravy 1 whole bone-in turkey breast (6 1/2 to 7 pounds) 3 turkey drumsticks (about 2 1/4 pounds total) 2 turkey thighs (about 1 1/2 pounds total) Kosher salt 1/4 cup honey 1 head garlic, cut in half (do not peel) 2 bay leaves 4 sprigs thyme 4 large sprigs sage, plus more for garnish 2 teaspoons whole black peppercorns 2 teaspoons whole allspice 1/4 cup fresh celery leaves (from 1 bunch) 3 tablespoons unsalted butter, melted Instructions: For the Gravy: 2 to 3 cups low-sodium chicken broth 4 tablespoons unsalted butter cup all-purpose flour Kosher salt and freshly ground pepper Brine the turkey: Rinse the turkey parts and place in doubled 21/2-gallon resealable plastic bags (or a large stockpot). Add 1/4 cup salt, the honey, garlic, bay leaves, thyme, 2 sprigs sage, the peppercorns, allspice and celery leaves. Add enough cold water to cover the turkey (about 3 quarts). Press out the air, close the bags and place in a large bowl or other container to protect against any leaks. Refrigerate at least 6 hours or overnight. Roast the turkey: Position racks in the upper and lower thirds of the oven and preheat to 425.
Remove the turkey parts from the brine and pat dry with paper towels. Place skin-side up on racks set in 2 medium roasting pans (be sure to leave space between the turkey parts to allow air to circulate). Pour 1 cup water into each pan. Drizzle the turkey parts with melted butter and scatter with the leaves from the remaining 2 sage sprigs. Place 1 pan on each oven rack and roast until the turkey begins to brown, about 30 minutes.
Lower the oven temperature to 400. Switch the positions of the pans and rotate from front to back. Continue roasting until a thermometer inserted into the thickest part of the breast (avoiding bone) registers 165degrees, 1 hour to 1 hour, 15 minutes. Transfer the turkey parts to a platter and tent with foil.
Make the gravy: Pour the pan juices into a 4-cup glass measuring cup and let rest until the fat rises to the top, 2 to 3 minutes. Skim off and reserve the fat. Set 1 roasting pan across 2 burners, add 2 cups chicken broth and bring to a simmer over medium-high heat, scraping up any browned bits. Add the simmering broth to the pan juices in the measuring cup, then add the additional chicken broth, if needed, to equal 4 cups liquid.
Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until smooth, about 2 minutes. Gradually whisk in the broth mixture and any collected juices from the platter. Increase the heat to medium high and boil, uncovered, until thickened, about 8 minutes. Season with salt and pepper.
Carve the turkey pieces and garnish with sage. Serve with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49650,"Mushroom Cream Sauce 2 tablespoons unsalted butter 2 garlic cloves, finely minced 5 sage leaves, chopped Salt and pepper, to taste 6 ounces portobello mushrooms, sliced 1 cup heavy cream 1/2 leek, roughly chopped Instructions: Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49651,"Goat Cheese, Avocado and Smoked Turkey Sandwich on Sourdough Bread 1 12 ounce tomato, finely minced (about 1 cup) 1 tablespoon finely minced scallion 2 heaping tablespoons finely minced cilantro Salt and pepper 12 slices nut bread, each about 1/3\ thick, 3\ wide, 6\ long (this is easiest to achieve if you cut the bread from a round loaf) 12 ounces goat cheese 12 thin slices of smoked turkey breast, about 1/2 pound 2 medium avocados, peeled, pitted, and cut into thin slices Instructions: Mix together the tomato, the scallion and the cilantro. Season to taste with salt and pepper. Spread each of the 12 sourdough slices with one ounce of goat cheese. Top six of the slices with a slice of smoked turkey. Top each turkey slice with 1/6 of the tomato mixture, spread evenly. Top that with a thin layer of avocado slices, seasoned with salt and pepper. Top with the remaining slices of turkey and cover with the remaining 6 slices of bread (which have been spread with goat cheese). Cut each sandwich in half and serve immediately. As a picnic item, or as a lunch: One sandwich per person is ideal. If it's convenient to serve soup, a mug of Creamy Lentil Soup with Ancho Chiles would be a great accompaniment. As a buffet item: You could cut these sandwiches in quarters, place them on lettuce-lined platters, and serve small bites to 24 people. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49652,"Veal Schnitzel 2 tablespoons olive oil, plus more, for sauteing 6 ounces chicken livers, coarsely chopped 1 clove minced garlic 6 (6-ounce) veal cutlets, pounded out to 1/8-inch thick pieces Salt and pepper Flour, for coating 4 ounces diced bacon 1 minced onion 2 cups sliced wild mushrooms 1 cup white wine 1/2 cup sour cream 2 bunches baby arugula, washed Instructions: Heat olive oil in pan over medium heat and saute chicken livers and garlic. Let livers cool and chop up into medium pieces. Divide evenly among veal and place in the center of each piece. Roll veal around livers and tie. Season with salt and pepper and lightly dredge in flour. Heat up 1 tablespoon of olive oil and brown schnitzel on all sides and set aside. Brown bacon in same pan and add onions cooking until translucent. Add mushrooms and cook over low heat. Pour off any excess fat and add wine. Simmer for 2 minutes and whisk in sour cream. Season with salt and pepper and place schnitzel in sauce. Simmer for 1 to 2 minutes and serve on a bed of baby arugula ","[Barolo, Barbaresco, Dolcetto, Chianti]" 49653,"Pastrami-Style Butterflied Leg of Lamb 1 6 to 8-pound whole leg of lamb 2 cups yogurt 2 tablespoons finely-chopped garlic 2 tablespoons coarse salt 1 tablespoon freshly-ground pepper 1 tablespoon dry mustard powder 1 tablespoon powdered sage 1 teaspoon ground allspice Instructions: Butterfly leg of lamb or have your butcher do it for you. In a nonreactive bowl or pan, cover meat with yogurt, turning to coat evenly. Marinate, covered and refrigerated, for at least 12 hours or overnight. Remove from marinade and pat dry with paper towels. On a cutting board cover garlic with salt. Mince and flatten with side of a heavy knife until garlic forms a paste. Scrape into a small bowl and mix well with remaining spices. Rub butterflied leg of lamb with spice mixture. Cover tightly and marinate, refrigerated, at least 8 hours or overnight. Heat a grill or broiler until very hot. Cook on grill or broiler rack, 10 to 15 minutes each side, for rare to medium-rare meat. Remove lamb to a carving board, cover loosely with foil and let sit 10 minutes before carving into thin slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 49654,"Roasted Broccoli Rabe with Olives, Chickpeas and Feta 1 pound broccoli rabe 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 1/2 cup feta cheese crumbles 1/2 cup pitted kalamata olives, coarsely chopped One 14-ounce can chickpeas, drained and rinsed Instructions: Adjust the oven racks to the top and middle position. Preheat the oven to 450 degrees F.
Roughly cut the tender green leafy parts of the broccoli rabe from the heavier stems. Chop the greens into large pieces, about 2 inches, and transfer to a medium bowl. Toss with 2 tablespoons of the oil and salt and pepper to taste and lay out in a single layer on a baking sheet. Chop the stems into 1/2-inch pieces and toss in the same bowl with the remaining tablespoon oil and more salt and pepper. Spread onto another baking sheet, scattering until they lay flat. Place the stems onto the top rack of the oven and the greens in the middle. Roast in the oven until the stems are tender and the leaves are charred on the edges and crispy, about 12 minutes.
Combine the feta, olives and chickpeas in a medium bowl. When the broccoli rabe is cool enough to handle, toss together with the chickpea mixture until evenly combined. Drizzle with a generous amount of oil and season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49655,"Caponata Agerolese 4 friselle or pane biscotatto 1/2 cup extra-virgin olive oil 10 cherry tomatoes, halved Fresh oregano, for sprinkling Salt, to taste Instructions: The base for this dish is always the friselle, olive oil and tomato. Dunk your friselle into some water to reconstitute, and then shake off any excess water. Break the friselle into small pieces on a serving plate, and then toss with the olive oil, cherry tomatoes and oregano. Season with salt. ","[Aglianico, Barbera, Dolcetto, Montepulciano]" 49656,"Stuffed Celery Stalks 1 tablespoon vegetable oil 2 large yellow onions, thinly sliced into rings Pinch kosher salt Freshly ground black pepper 1 teaspoon smoked paprika 1 cup cream cheese, softened 1 (8-ounce) package cream cheese, softened 3/4 cup blue cheese, preferably Roquefort, crumbled Dash heavy cream, as needed Dash Worcestershire sauce 2 tablespoons minced fresh chives Pinch kosher salt Freshly ground black peppercorns 1/2 cup pistachio nuts 8 celery stalks, leaves attached Instructions: To make the onion spread: Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat. Season with the kosher salt, black pepper and smoked paprika. Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese. The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything. To make the blue cheese spread: Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff. Season the mixture with the Worcestershire, chives, salt and black pepper. To make the stuffed celery: Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 49657,"Roast Turkey, Avocado and Bacon Sandwich 2 sprigs thyme 2 sprigs tarragon 1/2 cup unsalted butter, room temperature 1 (4-pound) turkey breast Sea salt and freshly ground black pepper 6 slices country bread 1/2 pound fontina cheese, sliced thinly 1 large ripe avocado 2 teaspoons fresh lemon juice 1 teaspoon extra-virgin olive oil 6 slices maple bacon, cooked until crispy Pepper lettuce (watercress) Butter, for sauteeing Instructions: Preheat the oven to 400 degrees F. To prepare the Roast Turkey: toss the herbs and butter into the bowl of a food processor and pulse until green and smooth. Rub the turkey breast with half of the herbed butter and with salt and pepper. Place the turkey on a rack in a roasting pan and put in the oven. Let the turkey cook for 1 hour, basting every 20 minutes with the butter and pan juices. The turkey is done when it reaches an internal temperature of 165 degrees F. Let rest for 15 minutes on the cutting board. To assemble the sandwich: spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Peel and slice the avocado, toss with the lemon juice, olive oil, salt and pepper. Add avocado slices, crispy bacon slices, lettuce and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon. Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich.) Toast for 1 minute, turn the sandwich over before the bread begins to burn. Repeat with remaining sandwiches. Cut the sandwiches in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 49658,"Roasted Yellow Pepper Grits and Roasted Poblano Sauce 3 large yellow peppers 4 tablespoons olive oil 2 (16 ounce) cans hominy, drained 1 tablespoon unsalted butter 1 large Spanish onion, finely chopped Salt and pepper Salt and pepper
3 gloves garlic, finely chopped 1 tablespoon chipotle puree 1 cup heavy cream 1/2 cup grated white Cheddar Poblano Pepper Sauce, recipe follows 3 poblano peppers, roasted, peeled, seeded and chopped 1/4 cup red wine vinegar 3 tablespoons chopped cilantro leaves 2 tablespoons honey Salt and freshly ground pepper 1/2 cup olive oil Instructions: Preheat oven to 400 degrees F.
Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and Cheddar. Serve with Poblano Pepper Sauce. Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 49659,"Pasta \Fazool
6 ounces pancetta, diced 1 small yellow onion, finely diced 1 teaspoon dried Italian seasoning 1/2 teaspoon red pepper flakes Kosher salt 3 cloves garlic, minced 1/4 cup dry white wine 2 cups chicken stock Two 15-ounce cans cannellini beans, drained and rinsed One 15-ounce can crushed tomatoes 3/4 cup ditalini or other small pasta 1 cup grated Parmesan cheese (about 2 ounces) 1 cup roughly chopped fresh basil Soppressata Sandwiches, for serving, recipe follows Instructions: Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot. Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds. Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon. Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes. Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil. Serve with Soppressata Sandwiches. Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49660,"Grilled Pork Tenderloin and Curry Potato Salad 10 to 15 red potatoes Kosher salt and freshly ground black pepper 1/2 cup mayonnaise
1 to 2 tablespoons Dijon mustard
1 teaspoon sweet relish
1/2 red onion, finely diced
1/2 red bell pepper, finely diced
A few green onions, finely diced
Curry powder, for seasoning Garlic powder, for seasoning A few dashes of white wine vinegar
2 hardboiled eggs, chopped
Cayenne pepper, for seasoning 2 tablespoons smoked paprika 1 tablespoon cayenne pepper 1 tablespoon garlic powder
1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon brown sugar
1 tablespoon dried thyme
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 pork tenderloins (about 1 1/4 pounds each) Instructions: For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain. Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne. For the pork: Prepare a grill for medium heat. Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving. Serve the pork with the potato salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 49661,"Tahitian Ice Cream 1 teaspoon gelatin 1 vanilla bean, preferably Tahitian 2 cups heavy whipping cream, chilled 1/2 cup sugar 1 cup coconut milk 1/2 cup light rum 1/2 cup toasted coconut, see Cook's Note Instructions: Place 1/2 cup water in a small saucepan. Sprinkle the gelatin over the water and allow softening, about 2 minutes. Cut the vanilla bean in half lengthwise and scrape the seeds into the water mixture using a paring knife. Add the empty vanilla pods. Stir the water mixture over medium heat until the gelatin has dissolved. Set aside to cool slightly. Remove and discard the vanilla pods. Beat the cream until thick using an electric hand mixer in a medium bowl. Add the sugar and continue to beat until the cream holds soft peaks. Add the water mixture, coconut milk and rum. Beat until thick and light. Pour the mixture into an 8-by-8-inch glass baking dish. Freeze until the mixture is the texture of soft-serve ice cream, about 2 1/2 hours. Scoop the mixture into small glasses using an ice cream scoop. Garnish with toasted coconut and serve. Freeze any unused ice cream in an airtight container. Cook's Notes: To toast coconut, place sweetened or unsweetened, shredded or flaked coconut in a single layer on a baking sheet. Preheat oven to 375 degrees F. Bake, stirring occasionally, until golden brown, 5 to 10 minutes. If freezing the ice cream for longer than 2 1/2 hours, allow the ice cream to stand at room temperature until softened, about 30 minutes before serving. Whisk the ice cream until smooth and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 49662,"Captain and Ginger Punch 1 oz Captain Morgan Long Island Iced Tea 1/2 oz Stirrings Ginger Liqueur 1 oz Ginger Ale Instructions: Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve! ","[Riesling, Gewrztraminer, Moscato, Cava]" 49663,"Cheesy Cheeseburgers 1 1/2 pounds ground beef chuck Four 1/2-inch cubes pepper jack cheese (about 1 ounce total) Kosher salt and freshly ground black pepper 1/2 tablespoon vegetable oil
4 slices Cheddar cheese (about 2 ounces) 4 hamburger buns Ketchup, mustard and/or mayonnaise, for spreading (optional) Lettuce leaves, sliced tomato and/or sliced red onion, for topping Pickles, for serving (optional) Instructions: Divide the beef into 4 equal portions. Press a cube of pepper jack into the center of each and shape the meat around the cheese; form into patties, about 4 inches wide and 3/4 inch thick. Season the patties with salt and pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of Cheddar; cook 4 to 5 more minutes.
Meanwhile, toast the hamburger buns and spread with ketchup, mustard and/or mayonnaise. Fill with the burgers and top with lettuce, tomato and/or red onion. Serve with pickles.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 49664,"Roasted Halibut with Olives, Capers, Tomato and Basil 1 (8-ounce) halibut fillet Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1-ounce kalamata olives, pitted 1-ounce green olives, pitted 1/2-ounce capers 1 Roma tomato, quartered 1 clove garlic, finely diced 1/4 cup dry white wine 1/2 cup fish stock or clam juice 4 basil leaves, chopped Instructions: Season the fish fillet with salt and pepper. Heat the olive oil in a saute pan over medium-high heat. Place the fish in the pan, gently pressing on the flesh. Reduce the heat to medium and cook for 4 minutes on 1 side, turn the fish over, and cook for another 2 minutes, or just until done. Remove from the heat to a serving plate and keep warm. In a medium saute pan, heat the butter on medium heat. When hot, add the olives, capers, tomato and garlic and cook until warm. Add the dry white wine and fish stock or clam juice. Cook another 2 minutes. Place olive mixture on top of the fish and garnish with basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 49665,"Vegetarian Dashi 1 small piece (4 to 5 square inch) kombu (dried, cultivated kelp or seaweed) 2 cups water 1 cup vegetable stock Instructions: Place kombu in a saucepan with water and bring to a boil. Reduce mixture to a low simmer and allow to simmer for several hours. Add stock. Return mixture to the boil and then remove from heat. ","[Sak, Junmai Ginjo, Riesling, Gewrztraminer]" 49666,"Cinnamon Bun in an Orange Half 1 unbaked cinnamon bun (roll), such as Pillsbury 1/2 orange, insides scooped out
Instructions: Place the cinnamon bun in the orange half. Wrap in tin foil. Place in the embers of a campfire and cook for approximately 10 minutes. ","[Zinfandel, Petite Sirah, Syrah/Shiraz]" 49667,"Roasted Ears of Corn with Basil Chive Butter 12 ears corn, shucked Basil Chive Butter, recipe follows Grey salt 4 cups firmly packed fresh basil leaves 1/8 teaspoon powdered ascorbic acid (vitamin C)
Sea salt, preferably gray salt 2 sticks (16 tablespoons unsalted butter), at room temperature Freshly ground pepper Instructions: Preheat a grill to high.
Place ears of corn on the grill. Grill for around 2 minutes on each side. When slightly browned, remove from heat and roll in basil chive butter. Sprinkle with grey salt. Puree the basil, ascorbic acid, salt and pepper, and butter in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Puree until smooth and well blended. Taste and add more salt if desired.
Refrigerate until firm enough to shape into a log.
","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 49668,"Orange-Cloved Hot Cider with Brandy 1/2 gallon fresh apple cider 20 whole cloves
1 navel orange
One 1-inch piece fresh ginger, sliced
1 cinnamon stick
1/2 cup brandy, bourbon or rum
Instructions: Heat the cider in a large saucepan or Dutch oven over low heat. Insert the cloves in the orange, spaced a little apart. Add the orange to the cider, along with the ginger and cinnamon. Bring to a boil, then remove from the heat and add the brandy. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 49669,"Irish Coffee 1 sugar cube 2 ounces Irish whiskey
About 1 cup hot black coffee Softly whipped unsweetened heavy cream, for topping 5 drops creme de menthe Instructions: Put the sugar cube into a glass coffee mug and add the whiskey. Fill the mug nearly to the top with coffee. Using a spoon, gently ladle a 3/4-inch-thick layer of cream over the top of the coffee. Garnish with the creme de menthe and serve immediately. ","[Bourbon, Scotch, Port]

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 Kosher salt and freshly ground pepper" 49670,"Uncle Vincent's Lasagna 1 pound ground pork 1 pound ground beef (ground round) Olive oil Salt and pepper 2 quarts tomato sauce 2 boxes (16-ounces) lasagna noodles, boiled according to package instructions 1/2 pound mortadella, thinly sliced 2 balls (16-ounces) smoked mozzarella, cubed 1/2 pound grated Parmigiano-Reggiano 1/2 pound grated Pecorino Romano 1/2 pound prosciutto, thinly sliced and trimmed of fat 4 hard boiled eggs, chopped fine 1 bunch parsley, leaves chopped 1 bunch basil, chiffonade Fresh cracked black pepper Instructions: Preheat the oven to 375 degrees F. In a large saute pan, add the pork and beef with a little olive oil, salt, and pepper, and saute until no longer pink, about 3 to 4 minutes. Set aside to cool. In a deep, rectangular lasagna pan, add a thin layer of sauce to the bottom, then layer the lasagna strips evenly across the bottom of the pan to cover the entire surface, about 8 sheets of pasta. Sprinkle 1/4 of the cooked meat mixture over this, then lay out 8 slices of mortadella on top. Sprinkle 1/4 of the cubed mozzarella and 1/4 of the grated cheeses and top with a layer of tomato sauce. Repeat with another layer of 8 lasagna sheets to cover, then do a layer of prosciutto, mozzarella, another 1/4 of the grated cheese, 1/3 of the chopped herbs, another 1/4 of the cooked meat, and tomato sauce. Finish this layer with 1/2 of the chopped hard-boiled eggs. Repeat with another layer of lasagna, remaining prosciutto and mortadella, another 1/4 of the grated cheeses, another 1/3 of the chopped herbs, remaining chopped eggs, another 1/4 of the mozzarella, another 1/4 of the cooked meat, and sauce. Repeat with the last layer of lasagna, remaining cooked meat, remaining grated cheeses, remaining mozzarella, and a thin layer of tomato sauce. Sprinkle the top layer with the remaining chopped parsley and basil and fresh cracked black pepper. Cover with aluminum foil and bake for about 1/2 hour, until cheeses melt and ingredients have melded. Try not to let the aluminum foil touch the top layer or the cheese will stick when you uncover. Uncover and let cool and set for about 1/2 hour before cutting so lasagna can absorb the liquid released by the cheeses. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 49671,"Lasagna One 32-ounce can pureed tomatoes 2 teaspoons oregano, dried 2 teaspoons basil, dried 1 1/2 teaspoons salt 2 garlic cloves, minced 2/3 cup red wine 1 cup water 2 large eggs, beaten 1 1/2 pints ricotta cheese 1/3 cup Parmesan cheese 1 pound dry lasagna 1 pound mozzarella, grated Instructions: Preheat the oven to 350 degrees. In a bowl, mix together the tomatoes, oregano, basil, salt, garlic, wine and water. In another bowl, beat the eggs with the ricotta and Parmesan cheese. Pour some sauce in the bottom of a 9-by-13-inch baking dish. Layer the lasagna, sauce, ricotta and mozzarella. Repeat layering twice, topping with mozzarella. Cover the pan with aluminum foil. Bake 1 hour, then remove foil and cook an additional 15 minutes. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 49672,"The Best Apple Crisp Unsalted butter, for greasing the pan 3/4 cup firmly packed light brown sugar 1/4 cup all-purpose flour 1/4 cup apple cider 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 2 pounds Granny Smith apples 2 pounds Honeycrisp apples 1 1/2 cups all-purpose flour (see Cook's Note) 1 cup old-fashioned rolled oats 2/3 cup firmly packed light brown sugar 1/2 cup pecans, coarsely chopped 1/2 teaspoon cinnamon 1/4 teaspoon kosher salt 2 sticks (1 cup) cold unsalted butter, cubed Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. For the filling: Whisk together the brown sugar, flour, apple cider, cinnamon, nutmeg and salt in a large bowl. Peel and core the apples and cut into chunks. Add the apples to the brown sugar mixture and toss to combine. Transfer the apple mixture to the prepared baking dish in an even layer. For the topping: Combine the flour, oats, brown sugar, pecans, cinnamon and salt in a medium bowl. Add the butter cubes and use your fingers to completely work the butter into the flour mixture. The mixture should hold its shape when squeezed. Sprinkle the crumble topping over the filling, squeezing some of the mixture into small clumps. Bake until the filling is bubbly, the apples are tender and the topping is golden brown, about 1 hour. Let sit for at least 45 minutes and serve slightly warm or at room temperature. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 49673,"Flour Tortillas 3 cups all-purpose flour 5 tablespoons lard or vegetable shortening 1 teaspoon salt 1 cup very warm tap water Instructions: In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening. Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible. Dissolve the salt in 2/3 cup of the warm water. With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball. Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs. If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms. Divide the dough into 12 portions, roll into balls and place on a flat surface or plate. Cover with plastic wrap and allow dough to rest for at least 30 minutes. On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward agaiy ","[Rioja, Tempranillo, Garnacha, Barbera]" 49674,"Black Bean Hummus 1 cup cooked black beans 1 garlic clove, minced 2 tablespoons olive oil 2 tablespoons lemon juice 1 tablespoon white wine vinegar 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1/2 head iceberg lettuce, cut into wedges Instructions: Blend all the ingredients, except the lettuce, in a food processor until almost smooth. Let sit for 15 minutes before serving with iceberg lettuce wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 49675,"The Ciroc Diddy 1.5 oz. Ciroc Vodka 3 oz. lemonade Instructions: Add Ciroc Vodka and lemonade into a shaker. Shake with ice and strain into glass. ",[Ciroc Vodka] 49676,"Roasted Chicken with Smokey Apricot Sauce Cooking spray 10 (5-ounce) skinless chicken breast halves (with bone) Salt and ground black pepper 1 1/2 cups apricot preserves 2 tablespoons reduced-sodium soy sauce 1 teaspoon liquid smoke 1/2 cup chopped fresh parsley leaves Instructions: Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray. Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside. In a small bowl, combine apricot preserves, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken. Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use (or freeze up to 3 months). Garnish with parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49677,"Roasted Cauliflower with Capers and Garlic 1/4 cup extra-virgin olive oil 3 cloves garlic, grated 2 tablespoons capers, minced 1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it Kosher salt Freshly ground black pepper Two 1-pound bags fresh cauliflower florets 1/4 cup grated Parmesan cheese Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside. In a large bowl, add the olive oil, garlic, capers, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Stir to combine. Add the florets and toss to coat. Spread the cauliflower out in a single layer on the prepared baking sheet. Sprinkle the cheese and some more salt on top of the cauliflower. Roast until cooked through and browned, 35 to 40 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 49678,"Holiday Sugar Cookies 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1/2 cup packed light brown sugar 2 teaspoons vanilla extract 2 large eggs Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the vanilla and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
Using slightly wet hands, roll the dough into heaping tablespoon-size balls (or use a small cookie scoop) and place them about 2 inches apart on the prepared baking sheets. Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool.
The cookies will keep in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 49679,"Shrimp and Grits 1 1/2 pounds (26-30 count) Wild Georgia Shrimp 2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning) 1 tablespoon paprika 1 tablespoon dried Italian seasoning Freshly ground black pepper 2 cups water 2 chicken bouillon cubes (recommended: Knorr) 2 tablespoons butter or margarine 1 cup quick grits (recommended: Quaker) 1 tablespoon tomato paste 3/4 cup heavy whipping cream 3 1/2 ounces extra-sharp Cheddar 2 tablespoons butter or margarine 1 tablespoon minced garlic 3 tablespoons all-purpose flour 1 cup chicken stock 1/2 cup heavy whipping cream 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce (recommended: Texas Pete) 1 slice sugar-cured country ham Instructions: First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks. Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay. The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes. To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49680,"Master Sushi Rice 4 cups sushi rice (Calrose/short grain) Water, up to Mount Fuji (see below) 1 cup rice wine vinegar 1/4 cup mirin 1/2 cup sugar Instructions: Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice or use Mt Fuji method. I highly recommend a rice cooker - more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 49681,"Caramel-Apple Egg Rolls 3 Granny Smith apples, peeled, cored, and cut into small dice 2/3 cup sugar 1/3 cup bourbon 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg Pinch ground cloves 1 heaping tablespoon finely diced candied ginger 12 lumpia wrappers (available at Asian markets) 1 egg, beaten with 1 tablespoon cold water Vegetable oil, for deep-frying 2/3 cup powdered sugar 1 quart vanilla ice cream, as accompaniment Instructions: To prepare the filling, toss the apples with about 1 tablespoon of the sugar and set aside. Place the remaining sugar in a large saute pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown, 3 to 4 minutes (it happens fast, so don't leave the stove). Add the apples and toss to coat with the sugar. Remove the pan from the heat, add the bourbon, and then place it back over the heat. (The bourbon can flame up, so be very careful.) Bring the bourbon to a boil, add the butter, vanilla extract, cinnamon, allspice, nutmeg, and cloves, and cook over high heat until the apples are tender, about 4 minutes. Transfer the mixture to a large bowl and let cool until tepid. Add the candied ginger and mix well. To prepare the egg rolls, place 1 lumpia wrapper on a flat surface, with a corner pointing toward you (as you look down on it, the wrapper should be a diamond shape). Place a heaping tablespoon of the filling on the wrapper about 1/2-inch from the corner closest to you, and then fold the corner over the filling. Fold the side corners over the filling, then roll to the opposite corner to form a cylinder. Brush the edge of the wrapper with the beaten egg to seal. Continue with the remaining wrappers and filling. Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350 degrees F. (You can check the temperature with a candy thermometer, or place a piece of bread in the oil; if it turns brown in about 40 seconds the oil should be at about 350 degrees F) Add as many egg rolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Let cool for 3 to 4 minutes, then dust with powdered sugar. Continue with the remaining egg rolls. Serve warm or at room temperature with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49682,"Turkey and Vegetable Chow Fun Kosher salt 12 ounces wide rice noodles, pappardelle or fettuccine 2 teaspoons toasted sesame oil 1/4 cup oyster sauce 2 tablespoons rice vinegar (not seasoned) 3 tablespoons vegetable oil 1 small Japanese eggplant, sliced into rounds 4 ounces mixed mushrooms, cut into pieces (about 1 cup) 2 cloves garlic, chopped 3/4 pound ground turkey 1 bunch scallions, sliced 1/4 cup fresh cilantro, roughly chopped Sriracha or other Asian cl sauce, for serving (optional) Instructions: Bring a pot of salted water to a boil; add the noodles and cook as the label directs. Reserve 1 1/4 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil. Mix the oyster sauce and vinegar in a cup; set aside. Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant and stir-fry until golden, about 2 minutes. Add the mushrooms and cook until wilted, 1 minute. Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil. Add the garlic and cook 30 seconds. Add the turkey and stir-fry until cooked through, about 3 minutes. Stir the turkey and vegetables together; add the scallions and half of the oyster sauce mixture and cook 1 more minute. Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through, 1 to 2 minutes, adding more cooking water as needed to loosen. Top with cilantro and serve with Sriracha, if desired. Photograph by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 49683,"Rhode Island Clam Chowder 1 gallon cold water 2 cups freshly chopped raw clams 1 medium onion, chopped 1 cup (2 sticks) unsalted butter 4 bay leaves 3 tablespoons clam base, such as Better Than Bouillon (find it at superiortouch.com) 1 1/2 tablespoons kosher salt 1/2 tablespoon freshly ground black pepper 4 cups 1/2-inch-diced Red Bliss potatoes Sour cream, for serving Instructions:

1. Put all the ingredients except the potatoes in a large soup pot. Bring to a boil over medium-high heat. Add the potatoes and cook until tender, about 10 minutes.
2. Ladle the soup into bowls and serve with a dollop of sour cream on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 49684,"Ricotta and Tomato Pizzas 1 cup warm water (about 110 degrees F) 3 tablespoons extra-virgin olive oil, plus additional as needed 2 teaspoons sugar (1/4 ounce) 2 1/4 teaspoons active dry yeast (1/4 ounce package) 2 1/2 cups all-purpose flour, plus additional for kneading (11 3/8 ounces) 1/2 cup white or yellow cornmeal, plus additional for forming (2 3/8 ounces) 1 1/2 teaspoons kosher salt (1/8 ounce) 4 medium ripe yellow or red tomatoes (about 2 pounds) 3 cloves garlic 2 tablespoon extra-virgin olive oil, plus more for brushing 2 teaspoons kosher salt Freshly ground black pepper 2 cups fresh ricotta cheese, at room temperature 5 to 6 sprigs fresh basil, oregano or parsley or a mix, leaves stripped and torn Instructions: To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes. Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball. Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes. Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl. If very juicy, drain lightly in a strainer. Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife. Add to the drained tomatoes. Whisk in the olive oil and season with the salt and pepper to taste. Preheat oven to 425 degrees F. Divide dough in half. Form dough into rounds (see How-to pictures). Press dough into cornmeal, flipping to dust both sides. Hold dough up like a steering wheel and rotate and stretch it to make a thin disk. Lightly brush a pizza screen or crisper with oil and place round on top. Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes. Remove pizza from the oven and drop spoonfuls of ricotta on top. Scatter the fresh herbs and serve. Repeat with remaining pizza. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 49685,"Individual Strawberry Trifles 1 quart fresh strawberries, halved 1/3 cup aged balsamic vinegar 3 cups heavy cream 2 teaspoons vanilla extract 1/4 cup confectioners' sugar 1 (1 pound) fresh pound cake 1/3 cup amaretto liqueur 2 amaretto cookies, for garnish Mint, for garnish Instructions: In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired. In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip until stiff peaks. Set aside. Using a serrated knife, slice pound cake lengthwise into 1/2-inch thick slices. You will only need 2 slices. Using a 2-inch cookie cutter, cut out 2 circles from each cake slice. Line up 2 high ball glasses (about 2 to 2 1/2 inches in diameter and 4 1/2 to 5 inches high) and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Cover each glass with plastic wrap and keep in the refrigerator until serving. Use remaining cake, cream and strawberries to create a more humble trifle dish. Cover trifles with plastic wrap and refrigerate for at least 2 hours so that the flavors can marry. About 15 minutes before serving, take trifles out of the refrigerator so that they can warm slightly. Grate a generous shower of amaretto cookie over top and garnish with a mint sprig. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 49686,"Warm Vacherin 1 whole (16-ounce) ripe Vacherin Mont d'Or cheese, at room temperature 1 tablespoon good dry white wine
Fleur de sel and freshly ground black pepper
Good breads, thinly sliced and toasted
1 jar cornichons with pickled onions
Instructions: Preheat the broiler and position a rack 8 to 9 inches below the heat. If the Vacherin box is stapled together, simply place it on a sheet pan. If the box is glued together, wrap a piece of aluminum foil tightly around the bottom and sides (not the top) before placing it on a sheet pan. (Yes, you will be broiling the cheese in the box.) With a small sharp knife, remove and discard the top rind of the cheese. Pour the white wine over the cheese. Broil the cheese for 2 to 3 minutes, watching carefully so the box doesn't catch on fire. Remove from the oven, sprinkle generously with fleur de sel and pepper, and serve immediately with toasted breads and cornichons. I put a small spoon in the cheese for people to help themselves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49687,"Ranchero Sauce 1 green bell pepper 1 red bell pepper
1 poblano pepper
1 dried guajillo cl
1 dried pasilla cl
3 tablespoons olive oil or vegetable oil
3 medium Spanish onions, coarsely chopped 2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano, preferably Mexican 1/2 teaspoon dried thyme
1 teaspoon ground black pepper 1 tablespoon kosher salt 6 to 8 garlic cloves, sliced Two 28-ounce cans chopped tomatoes
Two 6-ounce cans chopped green chiles
1 tablespoon sugar
Instructions: On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside. In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside. In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes. Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.
","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 49688,"Mauro's Muffaletta 1 large (18-inch) round boule or round Italian loaf with sesame seeds Olive Giardiniera Salad, recipe follows 12 to 16 ounces sliced aged or sharp provolone
12 to 16 ounces thinly sliced mortadella
12 to 16 ounces thinly sliced Genoa salami or sopresatta
12 to 16 ounces thinly sliced hot capicola
1 cup pitted green olives 1/2 cup drained roasted red peppers 1/2 cup hot giardiniera with oil
1/4 cup drained capers 1/4 cup red wine vinegar
1/4 cup fresh parsley
1 teaspoon sugar
Instructions: Cut the loaf in half horizontally. Spread the Olive Giardiniera Salad crust to crust on both sides of the bread. Then, layer the cheese on the bottom, followed by high ribbons of the mortadella, salami and capicola. Cover with the top half of the bread and let sit 20 to 30 minutes so the salad's oil can soak into the bread. Cut into pie-shaped wedges and serve to the masses. Put the olives, red peppers, giardiniera with oil, capers, vinegar, parsley and sugar in the bowl of a food processor and pulse 8 to 10 times until a coarse relish forms. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 49689,"Kids Can Make: Watermelon Split 1 cup blackberries 1/2 tablespoon sugar 4 cups 1-inch cubed watermelon, chilled (about 2 pounds) 4 scoops strawberry ice cream or your favorite flavor Whipped cream, for garnish 4 to 8 maraschino cherries 1/4 cup toasted slivered almonds or peanuts, chopped Instructions: Add the blackberries to a medium bowl and sprinkle the sugar over in an even layer. Mix them together and mash with a fork. Let the mixture sit for 20 minutes. Add any extra juices from the watermelon, up to 2 tablespoons, to the berry mixture and stir to combine. To serve, arrange 1 cup of the watermelon cubes into an \X\ shape in a banana split dish. Place one scoop of the ice cream in the middle. Scatter 2 tablespoons of the blackberry sauce over the ice cream. Top with a dollop of whipped cream, 1 or 2 cherries and a tablespoon of nuts. Repeat for the remaining servings. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 49690,"Beer-Pretzel Caramels 1 12-ounce bottle brown ale 2 tablespoons unsalted butter, plus more for the dish 1 1/4 cups packed dark brown sugar 1/4 cup light corn syrup 1 cup heavy cream 1 1/2 cups coarsely crushed thin pretzels Instructions: Pour the beer into a glass; let sit until flat, about 1 hour. Butter an 8-inch-square baking dish. Bring half of the beer to a boil in a small saucepan over medium heat; cook until reduced to 2 teaspoons, about 10 minutes. Meanwhile, combine the remaining beer, the brown sugar, corn syrup, cream and butter in a large saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until a candy thermometer registers 235 degrees F, 10 to 12 minutes. Remove from the heat and stir in the beer syrup and pretzels. Spread in the prepared dish and chill until firm, 45 minutes to 1 hour. Cut into pieces. ","[IPA, Hefeweizen, Belgian Ale, Lambic]" 49691,"Oysters Rockefeller Two 16-ounce boxes frozen spinach thawed and squeezed 20 oysters 1 cup Parmesan 1 1/2 cups mayonnaise 10 strips bacon Instructions: Thaw the spinach in colander squeeze as much of the water out as possible. Mix spinach, Parmesan, and mayonnaise in a bowl until creamy.
Texture should be thick, if you overdo the mayonnaise add more Parmesan. Split oysters in half and line on a cookie sheet or in a baking pan. Top each oyster with enough of the spinach mixture to cover. Cut bacon with kitchen scissors, large enough to drape over top of oyster.
Bake in a preheated 350 degree F oven until bacon is crisp. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 49692,"Baked Brie Spanakopita 1 cup thawed frozen spinach, squeezed of excess water using a clean towel 1/4 cup crumbled feta 1/4 cup ricotta cheese
1/4 cup thinly sliced scallions 1/4 cup finely chopped fresh parsley 2 tablespoons finely chopped garlic Kosher salt and freshly cracked black pepper One 12- to 14-ounce wheel Brie cheese
3 frozen phyllo dough sheets (18 by 14 inches), thawed
1 stick (8 tablespoons) unsalted butter, melted
Instructions: Preheat the oven to 400 degrees F. Combine the spinach, feta, ricotta, scallions, parsley and garlic in a bowl. Season with salt and pepper. Cut the Brie in half through the equator. Place the filling in the center of the cheese and top with the other half. Lay 1 sheet of phyllo onto a work surface and brush with butter. Lay another sheet down and turn it slightly, keeping the center point. Brush with butter. Repeat to make a complete wheel with the last sheet. Brush with butter. Place the cheese wheel in the center of the phyllo and wrap the phyllo, twisting the top vertically. Some pieces may crumble. Brush with more butter and transfer to a roasting rack on a baking sheet. Bake until caramelized, about 20 minutes. Allow to rest on a cooling rack for another 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49693,"My Brother Brussels 2 teaspoons salt 3/4 pound Brussels sprouts, ends trimmed, loose leaves removed 1/2 pound bacon, thinly cut into 1/4-inch pieces 1 1/2 cups diced yellow onion 2 tablespoons unsalted butter 1 teaspoon freshly cracked black pepper 1/4 cup grated Parmesan, for garnish Instructions: Fill a large pot 3/4 of the way with water and add 1 teaspoon of salt and the Brussels sprouts. Put the pot over high heat and bring to a boil. Let boil until the Brussels sprouts are just fork tender about, 8 to 10 minutes. Remove from the heat, drain the sprouts and transfer to an ice bath. Let cool completely, then drain and set aside. Cut the Brussels sprouts into 1/4-inch lengthwise slices and set aside. Add the bacon to a medium saute pan, and cook until just crisp, then remove to a paper towel lined plate to drain. Adjust heat to medium-high, add the onions to the pan and saute until they are translucent and just beginning to caramelize, about 5 or 6 minutes. Add the butter to the pan, then add the Brussels sprouts and saute for 3 to 4 more minutes. Season with the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Transfer to a serving bowl or platter and sprinkle with the reserved bacon and the cheese. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49694,"The Whole Hog Hoagie One 3-foot loaf soft Italian bread Roasted Red Pepper Spread, recipe follows 8 ounces thinly sliced boiled ham
8 ounces thinly sliced mortadella
8 ounces thinly sliced salami
8 ounces thinly sliced provolone 3 cups shredded romaine lettuce
2 cups shredded radicchio 2 cups sliced tomatoes
Quick-Pickled Zucchini, recipe follows One 16-ounce jar roasted red peppers, drained 1 1/2 cups mayonnaise
1/4 cup red wine vinegar
2 teaspoons dried oregano
Pinch red cl flakes
2 cloves garlic
2 cups distilled white vinegar 3 tablespoons kosher salt
2 tablespoons yellow mustard seeds
2 teaspoons red cl flakes
6 sprigs fresh dill
4 cloves garlic, thinly sliced 3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
1 small red onion, halved and sliced into thin half-moons
Instructions: Cut the Italian loaf in half horizontally and spread the Roasted Red Pepper Spread onto the cut side of both halves. On one half, evenly layer on the ham, then the mortadella, salami and provolone. Top with the romaine, radicchio and tomatoes, then top with the other half of the loaf. Cut into 1-inch sandwiches and serve with Quick-Pickled Zucchini on the side. Put the red peppers, mayonnaise, vinegar, oregano, red cl flakes and garlic in a food processor and pulse to combine well. In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, cl flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes. Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars. Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49695,"Shrimp, Scallop and Pork Shumai 1/2 pound medium shrimp, shelled and deveined 1/2 pound bay scallops 1/2 pound ground pork 2 tablespoons minced fresh ginger 2 tablespoons minced fresh cilantro leaves 2 tablespoons minced shallots 2 teaspoons rice wine vinegar 1 tablespoon sesame oil 2 egg white, whipped Sea salt and freshly ground black pepper 2 teaspoons cornstarch 1/2 lemon, juiced 1 (10-ounce) package round wonton wrappers (about 40 to 50 wrappers per package) 1 cup frozen peas Canola oil, for brushing the steamer Savoy cabbage, for lining the steamer, optional Minced green onions, for garnish Serving suggestion: soy sauce or dipping sauces of your choice Instructions: To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine-- I like my fillings to have a little texture. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.) To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn't stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.) Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don't touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 49696,"Lobster Tail 1/2 cup water 21-ounce lobster tail Salt and freshly ground black pepper 3.15 ounces hot clarified butter Instructions: Heat frying pan and add 1/2 cup of water. Rinse the lobster. Open the lobster tail in butterfly form and sprinkle with salt and pepper, to taste. Place the lobster tail in the frying pan. Cover. Steam cook for 8 minutes. Serve with clarified hot butter. ","[Chardonnay, Sauvignon Blanc, Champagne]" 49697,"BLT-rific Mac 'n Cheese 3 slices turkey bacon or center-cut bacon 4 1/2 ounces (about 1 1/2 cups) dry uncooked whole-wheat or high-fiber penne pasta 2 large yellow summer squash 3 cups chopped fresh spinach 1 large tomato, seeded and chopped 4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light) 2 tablespoons fat-free sour cream 2 slices fat-free Cheddar cheese Salt and black pepper, optional Instructions: Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, crumble or chop and set aside. In a large pot, prepare pasta al dente (firm) according to the instructions on the package. Drain well, return to the pot, and cover to keep warm. While water comes to a boil and while pasta cooks, cut squash into pieces similar to the size of penne, about 2 inches long and 1/2 inch thick. Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir. Add spinach and tomato to the skillet, re-cover, and continue to cook for about 1 minute. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomatoes are soft, and excess liquid has cooked off, about 3 minutes. If needed, drain any excess liquid. Set aside. Place cheese wedges in a microwave-safe bowl and stir to break them up. Add sour cream and cheese slices, breaking cheese slices into pieces as you add them. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth. Add cheese mixture and cooked veggies to the pasta. Toss to coat. Top with bacon. If needed, bring to desired temperature on the stove. If you like, season with salt and pepper, to taste. Serve it up! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49698,"Shaved Summer Vegetable Salad 1 tablespoon finely chopped shallot 1 1/2 teaspoons dijon mustard 1 1/2 teaspoons honey 3 tablespoons champagne vinegar Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 zucchini, cut into 2-inch segments 1 yellow squash, cut into 2-inch segments 4 baby golden beets, peeled 3 large white mushrooms 1/3 cup chopped fresh chives, chervil and/or tarragon Kosher salt and freshly ground pepper Instructions: Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil. Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 49699,"Deli Salads 1 quart container cubed seedless watermelon 4-ounce log goat cheese 1/2 sliced red onion Tub/jar pitted black olives Few handfuls hand-torn fresh basil Drizzle olive oil Salt and pepper 4 cups boccincini 1/2 jar sun-dried tomatoes in oil Few handfuls hand-torn fresh basil Salt and pepper Instructions: Combine all ingredients and store in a covered container. Combine all ingredients and store in a covered container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49700,"PB&J Tiramisu 1/2 cup creamy peanut butter 8 ounces cream cheese, at room temperature 1 1/4 cups confectioners' sugar, plus more for dusting 1 teaspoon vanilla extract 1 cup heavy cream 1/2 cup seedless raspberry jam 1/3 cup framboise (raspberry liqueur) or raspberry juice 14 Italian-style crisp ladyfingers 4 cups raspberries Shaved chocolate, for topping Instructions: tBeat the peanut butter, cream cheese, confectioners' sugar, vanilla and 1/2 cup cream in a large bowl with a mixer on medium speed until smooth and fluffy, 3 to 4 minutes. Add the remaining 1/2 cup cream and beat until creamy, about 2 more minutes. (Do not overbeat.) Whisk the jam, framboise and 1/3 cup water in a bowl until smooth. Spread about 3 tablespoons of the jam mixture in a 9-by-5-inch glass loaf pan. Cover with half of the ladyfingers, arranging them lengthwise. Brush with half of the remaining jam mixture. (Don't worry if it looks like a lot of liquid; the ladyfingers will absorb it as the tiramisu sits.) Spread half of the peanut butter cream over the ladyfingers. Top with 2 cups raspberries and the remaining ladyfingers. Brush the ladyfingers with the remaining jam mixture and spread the remaining peanut butter cream on top. Cover with plastic wrap and refrigerate at least 8 hours. Uncover the tiramisu and top with the remaining 2 cups raspberries and shaved chocolate. Dust with confectioners' sugar. ","[Chardonnay, Moscato, Riesling, Vin Santo]

" 49701,"Potato Latkes 3 tablespoons vegetable oil 1 egg, lightly beaten 4 russet potatoes, peeled and shredded 2 scallions, sliced Salt Pepper Instructions: Heat oil in nonstick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49702,"Tuscan Tomato and Bread Soup - Pappa al Pomodoro Extra virgin olive oil, plus high quality finishing oil, for garnish 1 large red onion, diced Kosher salt Pinch crushed red pepper flakes 3 garlic cloves, smashed and finely chopped 1 cup white wine 2 pounds ripe summer tomatoes, diced 10 basil leaves, half whole and half cut into chiffonade 2 cups tomato juice 2 cups day-old Italian bread, crusts removed and cubed 1/2 cup grated Parmigiano-Reggiano Instructions: Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 49703,"Sweet 'n Sticky Sesame Chicken 10 ounces raw boneless skinless lean chicken breast, cut into nuggets 1/8 teaspoon salt 1/8 teaspoon black pepper 1/4 cup fat-free liquid egg substitute 1/4 cup whole-wheat flour 1/4 cup fat-free chicken broth 1 tablespoon cornstarch 2 tablespoons sugar-free pancake syrup 2 tablespoons seasoned rice vinegar 1 tablespoon ketchup 1/2 tablespoon reduced-sodium or lite soy sauce 1/2 teaspoon sesame oil 1/2 teaspoon crushed garlic 1 teaspoon sesame seeds 2 tablespoons thinly sliced scallions Red pepper flakes, optional Instructions: Preheat oven to 375 degrees F. Spray a baking sheet with nonstick spray and set it aside. Season chicken with salt and pepper, and place in a bowl with egg substitute. Toss to coat and set aside. Put flour in another bowl. One at a time, use a fork or tongs to transfer chicken \nuggets\ to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat the chicken with flour and then transfer to the baking sheet. Repeat with the remaining flour and chicken. Bake the chicken in the oven until fully cooked, about 10 minutes. Meanwhile, to make the sauce, combine broth with cornstarch in a nonstick skillet and whisk to dissolve. Set stove to medium-low heat. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well. Stirring often, cook until it's thick enough to coat a spoon, 2 to 3 minutes. Remove skillet from heat. Add chicken and toss to coat. Plate and sprinkle with sesame seeds and scallions. If you like, add a sprinkle of red pepper flakes. Eat up!
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 49704,"Hazelnut Crunch (Noci Croccante) 1 1/2 cups sugar 1 cup water 1/2 cup light corn syrup 1/3 cup dark corn syrup 2 1/2 cups coarsely chopped toasted hazelnuts 2 tablespoons unsalted butter 1/2 teaspoon salt 1 teaspoon baking soda Instructions: Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard. Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Barbera]" 49705,"Flank Steak Col0mbian Style 1 cup beer 1 cup minced onions 1 teaspoon powdered cumin Salt to taste 1/4 teaspoon cayenne pepper 1 cup diced green pepper 2/3 cup water 2 pounds lean flank steak Instructions: In a large pot, combine beer, onion, cumin, salt, cayenne pepper and green pepper. Add the water, and bring to a boil. Add the meat, lower heat, cover and braise the meat until it is very soft and tender-about 1 1/2 to 2 hours, depending on thickness. Drain the meat well, and grill it over a charcoal fire or under a broiler just to heat it and impart a crispy texture. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 49706,"Blue Ridge Blackberry Lemon Bars 2 cups oats, either quick or old-fashioned (uncooked) 2 cups Pillsbury BEST? All Purpose Flour 1 1/4 cups light brown sugar, firmly packed 1 cup lightly toasted walnuts*, chopped 1 1/2 tsps. ground cinnamon 1/4 tsp. grated nutmeg 1 tsp. grated lemon peel 1/2 tsp. salt 2 tbsps. fresh lemon juice 1 cup butter, chilled, cut into small pieces Crisco? Original No-Stick Cooking Spray 1 (12 oz.) jar Smucker's? Seedless Blackberry Jam Powdered sugar, if desired Instructions: HEAT oven to 325 degrees F. Toss together in a large mixing bowl oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended. SPRINKLE mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly. SPRAY 13 x 9-inch baking pan with no-stick cooking spray. Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust BAKE 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently. RETURN to oven; bake 15 to 20 minutes, or until crust is golden brown. *To toast nuts: Place walnuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49707,"Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini 1/4 cup extra-virgin olive oil, plus more for the bruschetta 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves 2 teaspoons dried oregano 1 (6-ounce) can tomato paste 2 tablespoons red wine vinegar 2 (15-ounce) cans cannellini beans, drained and rinsed 2 quarts chicken stock, water, or a combination Salt and freshly ground black pepper 1 large bunch kale, large ribs removed, chopped 1 baguette Instructions: Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving. Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49708,"Stir-Fry Noodles with Jalapenos and Peanuts 1 pound fresh noodles 1 teaspoon sesame oil 1 teaspoon peanut oil 3 scallions, white and green parts separated and sliced on the bias 3 scallions, white and green parts separated and sliced on the bias
2 cloves garlic, smashed and finely chopped One 1-inch piece fresh ginger, peeled and finely grated
1/2 jalapeno, seeded and cut into brunoise 2 medium carrots, julienned
4 ounces shiitake mushrooms, stemmed and sliced 1 cup napa cabbage, chiffonade
2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1/4 cup peanuts, coarsely chopped Instructions: Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, 5 to 6 minutes. Strain and immediately rinse with cold water, and then transfer to a bowl and toss with the sesame oil.
Coat a large straight-sided saute pan with the peanut oil and toss in the white scallions, the garlic, ginger and jalapenos. Cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes, and then add cabbage and cook 1 minute longer. Sprinkle in the green scallions.
Stir in the soy and rice wine vinegar. Toss in the cooked noodles, stir to combine and cook until the noodles are hot and nicely coated.
Transfer to a serving dish and sprinkle with the peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 49709,"Blair's Frittata with Tomato, Onion, and Basil 2 tablespoons olive oil, plus 2 tablespoons 3 cups thinly sliced onion 1 1/2 tablespoons hot red pepper sauce (recommended: Blair's Original Death Sauce) 1 1/2 cups canned Italian plum tomatoes, with juice, chopped Chopped artichoke hearts, optional Salt and pepper 3 tablespoons grated Parmesan 1/2 cup or more coarsely chopped fresh basil Sour cream, for garnish 6 eggs Instructions: Preheat the oven to 400 degrees F. Heat 2 tablespoons of the oil in a 8 to 10-inch skillet or saute pan. Add the onion, and cook slowly until the onion is wilted and translucent. Add the hot sauce. Add the tomatoes, raise the heat, and cook for several minutes, stirring, or until the liquid has evaporated. Drain off the fat and transfer the tomatoes and onions to a bowl. (If desired, add well-drained artichoke hearts here.) Mix in salt and pepper, then cheese and basil. In a bowl, beat the eggs with salt and pepper until blended, but not smooth. In a well-seasoned 8 to 10-inch skillet (non-stick works well), heat the remaining 2 tablespoons oil. Arrange the tomato and onion mixture in the bottom of the skillet, and pour the eggs over the top, pressing the top down with a fork so the solids are covered. Stir a little. Cook over medium heat until the eggs begin to bubble gently around the edges. Immediately place the frittata in the center of the oven and cook until it is puffy and set in the center, about 10 minutes. Slide out onto a serving plate. Serve immediately or set aside and serve at room temperature. Serve with a dollop of sour cream and more hot red pepper sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 49710,"Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub 1/2 cup finely ground roasted peanuts 1/2 cup packed light brown sugar 1 tablespoon kosher salt 2 1/4 teaspoons cayenne 1/2 teaspoon plus a pinch ground bay leaf 1/2 teaspoon plus a pinch ground cloves 1/2 teaspoon plus a pinch ground nutmeg 1/2 teaspoon plus a pinch ground cinnamon 4 chicken thighs, skins on 4 chicken legs, skins on 1 (6-inch) corn tortilla 1 1/4 cups dark chicken stock 1 teaspoon fresh lime juice 1 teaspoon ground chili powder 1/8 teaspoon salt 1 tablespoon smooth peanut butter Instructions: Preheat a grill to medium, and preheat the oven to 350 degrees F. To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, and cinnamon in a bowl. With a small, sharp knife, score each thigh and drumstick twice on each side, 1/2-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly. Grill until marked, about 3 minutes per side. Transfer to a roasting pan or baking sheet lined with aluminum foil. Roast in the oven until browned and cooked through, and the juices run clear when pierced with a fork, about 35 minutes. Remove from the oven and transfer to a plate. Cover to keep warm. Place the tortilla on the hot grill and cook for 10 seconds on each side to mark. Remove and tear or cut into small pieces. (Alternately, fry the tortilla until crisp in 360 degree F. oil.) Drain 1/4 cup of the pan juices into a small saucepan. Add the chicken stock, lime juice, chili powder, salt, and tortilla pieces. Bring to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a blender, add the peanut butter, and process on high speed until smooth. Divide the chicken and sauce among 4 plates and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 49711,"Crispy Sweet Potato Cakes 2 cups cooked sweet potatoes 1/2 cup chickpea flour 1 tablespoon garam masala 1 tablespoon grated fresh ginger 1 teaspoon salt 1/4 cup chopped fresh cilantro leaves 2 tablespoons yogurt 2 tablespoons grape seed oil Mango Chutney, for serving, recipe follows About 1/4 cup/60 ml pineapple juice About 1 1/2 ounces or 3 tablespoons/40 g chopped red onion 1 tablespoon/15 ml chopped fresh cilantro 1 tablespoon/15 ml chat masala About 1/2 teaspoon/2 ml salt About 5 ounces/150 g mango chunks Instructions: Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter. Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through. Place the juice, onion, cilantro, chat masala, and salt in a food processor and process to a paste. Add the mango and pulse until the chunks are coarsely chopped. Chill until ready to serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 49712,"Seafood Stew 2 tablespoons extra-virgin olive oil 1 medium bulb fennel, fronds reserved, diced 1 medium Spanish onion, diced Kosher salt and freshly ground pepper 3 cloves garlic, minced 2 pinches red pepper flakes 1 cup dry white wine One 28-ounce can diced San Marzano tomatoes 4 cups lobster, shrimp or seafood stock 12 littleneck clams, cleaned 12 ounces cod fillet or other firm white fish, cut into 1-inch cubes 8 ounces bay scallops 24 mussels, cleaned and debearded Instructions: Heat a large Dutch oven or soup pot with a lid over medium heat. Add the olive oil, diced fennel and onion and season with salt and pepper. Cover and cook until the vegetables are tender, about 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, 1 minute more. Add the wine and simmer until most of the liquid is reduced, about 5 minutes. Add the tomatoes with their juice and simmer, uncovered, until the liquid is reduced by half, about 5 minutes. Add the lobster stock and bring to a simmer. Add the clams, cover and cook until the clams just begin to open, about 5 minutes. Once the first clam opens, add the cod, scallops and mussels and cover. Once the mussels open, the rest of the seafood should be cooked through and opaque, about 3 minutes. Season with salt and pepper and sprinkle with the reserved fennel fronds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49713,"Chocolate Buttermilk Pie 1 1/2 cups chocolate chips 1 1/2 cups sugar 1/4 cup all-purpose flour 1/2 teaspoon salt 6 eggs 1 cup buttermilk 1 1/2 tablespoons vanilla extract 1 pre-made store-bought (9-inch) deep dish pie crust Pre-made whipped cream, for garnish Instructions: Preheat oven to 325 degrees F. Position a rack in the center of the oven. Place the chocolate chips in a double boiler and melt over low heat, stirring constantly. In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter. Pour batter into the piecrust; you will have about 1 cup of left-over batter. Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it. Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 49714,"Pork Involtino Olive oil, enough to coat the pan 4 links fennel sausage, casings removed 1 onion, cut into 1/4-inch dice Kosher salt About 1/2 cup chicken stock 4 fresh sage leaves, chopped 1 Granny Smith apple, peeled and cut into 1/4-inch dice Two 2 1/4-inch-thick boneless center-cut pork loin chops 2 cups plain breadcrumbs 2/3 cup grated Parmesan 4 eggs Freshly ground black pepper 2 large pieces caul fat 6 to 8 slices prosciutto 2 cups rich brown chicken stock 1 Granny Smith apple, finely diced 1 small shallot, finely diced Kosher salt 1 cup apple brandy, such as Calvados 1 fresh sage leaf 2 tablespoons cold unsalted butter Sliced chives, for garnish Instructions: For the stuffing and pork: Preheat the oven to 350 degrees F. Coat a large saute pan with olive oil and heat through. Add the sausage and cook until brown, breaking it up into pieces with the back of a spoon, about 5 minutes. Add the onions, sprinkle with salt and cook until the onions are softened and slightly brown, about 2 minutes. Add a few tablespoons of the chicken stock if needed to help deglaze the pan. Stir in the sage and apples, and continue to cook for an additional minute. Remove from the heat and transfer to a mixing bowl to cool. While the filling cools down, carefully slice through the pork chops to open the thickest part like a book. Place each pork chop in between plastic wrap and pound lightly with the toothy side of a meat mallet, then the smooth side, to flatten and even out the pork. Set aside. Stir the breadcrumbs, Parmesan, 1/4 cup of the chicken stock and the eggs into the sausage mixture. Adjust the seasoning if needed. Lay one of the pieces of caul fat out on a large, flat work surface. Lay 3 to 4 slices of prosciutto in the middle in a single layer. Arrange one pork chop on top. Lay some of the stuffing mix on the pork and roll it up, creating a neat even log. Wrap the caul fat in an even layer around the pork log, being sure to wrap around the open ends, to create a smooth even log. Tie with butcher's twine to secure. Repeat with the additional caul, prosciutto, pork and stuffing. In a large saute pan, coat the bottom of the pan with olive oil. Bring up to medium-high heat. Place one of the involtini into the pan and sear until brown on all sides. Remove from the pan, blot on paper towels and transfer to a baking sheet. Cook the second in the same manner (be sure to keep the saute pan for the sauce). Put the involtini in the oven and bake until cooked through, 5 to 7 minutes. For the pan sauce: While the involtini are baking, add a few drops of chicken stock to deglaze the saute pan from the seared meat. Add the apples and shallots, sprinkle with salt and cook for 3 to 4 minutes. Remove the pan from the heat, add the apple brandy and then set it over medium-high heat. Reduce the brandy by half. Add half the chicken stock and the sage, season with salt and bring it to a boil. When the stock has reduced by half, add the remaining stock and reduce by half again. Remove the sage leaf and stir in the butter. Taste and adjust the seasoning if needed. Allow the meat to rest before slicing. Serve with the pan sauce and garnish with sliced chives. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 49715,"Giada's Carbonara 1 bunch asparagus, ends trimmed, rubber band left on 1 pound linguini 1 cup Basil Aioli, recipe follows 1 cup shaved pecorino 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 tablespoons butter 4 to 6 large eggs Salt and freshly ground black pepper 1 clove garlic, minced 2 large egg yolks* (See Disclaimer) 2 teaspoons mustard 1 teaspoon lemon juice 1/4 cup finely chopped fresh basil leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne 1/2 cup vegetable oil 1/2 cup extra-virgin olive oil Instructions: Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.
Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.
Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately. Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49716,"Chocolate Truffles 1/2 pound good bittersweet chocolate (recommended: Lindt) 1/2 pound good semisweet chocolate (recommended: Ghiradelli) 1 cup heavy cream 2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier) 1 tablespoon prepared coffee 1/2 teaspoon good vanilla extract Confectioners' sugar Cocoa powder Instructions: Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl. Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour. With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 49717,"Chocolate Cheesecake Candy Cane Bars 20 chocolate wafer cookies 3 tablespoons unsalted butter, melted 1 tablespoon sugar 1/2 teaspoon finely ground coffee beans 1/4 teaspoon fine salt 8 ounces semisweet chocolate, finely chopped 8 ounces cream cheese, at room temperature 2/3 cup sugar 1/2 cup sour cream 2 large eggs, at room temperature 4 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter 1 teaspoon light or dark corn syrup 2 tablespoons sour cream, at room temperature 1/2 cup crushed candy canes Instructions: For the crust: Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes. For the filling: Meanwhile, heat the chocolate in a medium microwave-safe bowl; at 75% power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively; put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth). Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth. Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack. For the glaze: Put the chocolate, butter and corn syrup in a microwave safe bowl and heat at 75% until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight. Cut into small bars or squares. Serve chilled or at room temperature. Store the bar covered in the refrigerator for up to 5 days. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 49718,"Pancetta Wrapped Bayou La Batre Shrimp with Rikards Mill Yellow Corn Grits and Grilled Heirloom Tomatoes 24 (U-8) head on wild shrimp 8 ounces pancetta 1 tablespoon lemon pepper 4 ounces Worcestershire sauce 1 quart whole milk 1 pint water 3 jalapeno peppers, split 4 cups yellow corn stone-ground grits 1 tablespoon whole butter 1 tablespoon mascarpone cheese Salt and pepper 3 peeled and sliced shallots 2 corn cobs, kernels removed All the shrimp shells from peeling shrimp 1 tablespoon whole butter 1 tablespoon tomato paste 1-ounce dry sherry 1 1/2 quarts shrimp stock 1 tablespoon all-purpose flour 6 pieces okra, rolled in rice flour 6 (1/2-inch) thick slices heirloom tomatoes Shaved fennel, soaked in ice water Fennel Fronds, for garnish Micro parsley, for garnish Instructions: Pancetta Wrapped Shrimp: To prepare the shrimp, shell and devein, leaving the head on and reserving shells for the Shrimp Reduction. Slice the pancetta or have your grocer slice it for you the same thickness as slab bacon. Wrap the flesh part of each shrimp with the pancetta. To cook the shrimp, season the shrimp with lemon pepper and saute over medium heat until the pancetta is golden brown and crisp. Deglaze the pan with Worcestershire and reduce to coat the shrimp. Reserve for plating. Yellow Corn Grits: To cook the grits: Bring the milk, water and jalapenos to a simmer over medium heat. Add the grits and butter; simmer until tender adding additional water if needed, stirring occasionally. When grits are tender, finish with mascarpone cheese and season with salt and pepper. Reserve warm for plating. Shrimp Reduction: In a small saucepan sweat the shallot, corn cobs and shrimp shells in whole butter until orange. Add tomato paste and caramelize. Deglaze with white wine and reduce. Add shrimp stock and simmer for 1/2 hour. Strain, reduce by 1/2 and finish with whole buerre manie - buerre manie is made by combining the whole butter with the flour. Reserve for plating.; To garnish the plate: Fry okra in 350 degrees F oil until golden. Grill heirloom tomatoes. Place tomatoes and okra in the middle of the plate, spoon grits on top of the okra and tomatoes, arrange shrimp around the plate. Sprinkle shaved fennel, fronds and parsley on top of dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 49719,"Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs 8 baby Italian eggplants, sliced lengthwise 1-inch thick Canola oil Kosher salt and freshly ground black pepper 4 grilled or roasted red peppers, skin and seeds removed and chopped 3 tablespoons pine nuts 3 cloves garlic 2 teaspoons fresh thyme leaves 1/2 cup olive oil 3/4 cup grated Parmesan 1 pound fresh mozzarella, thinly sliced, weighted for a for a few hours to remove excess liquid 2 tablespoons fresh oregano leaves 1/2 cup extra-virgin olive oil 1/4 cup canola oil 2 cloves garlic, smashed to a paste 1 teaspoon Spanish paprika Pinch cayenne 6 slices day old Italian bread, crusts removed, coarsely ground in food processor 3 tablespoons finely chopped fresh flat-leaf parsley 2 teaspoons chopped fresh thyme Kosher salt and freshly ground black pepper 1/4 cup olive oil 1/2 cup spice rub from Cajun-rubbed spiced turkey Instructions: For the casserole: Heat a charcoal grill to medium-high heat. Brush the eggplant with canola oil on both sides and season with salt and pepper. Grill until lightly golden brown and just cooked through, about 3 minutes per side. Combine the peppers, pine nuts, garlic, and thyme in a food processor and process until coarsely chopped. With the motor running, slowly the cup olive oil and process until emulsified. Add 1/4 cup Parmesan and some salt and pepper and pulse a few times to incorporate. Spoon about 1/2 cup of the pesto over the bottom of a baking dish. Line the dish with the some eggplant slices and then the mozzarella slices. Season with salt and pepper and scatter the oregano leaves over the top. Dollop another 1/2 cup or so of the pesto over, then more eggplant, a bit more pesto and finally the remaining Parmesan. Put on the grill, cover and bake until the cheese is melted and the casserole is hot, about 20 minutes. For the breadcrumbs: Heat the oil in a medium saute pan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cayenne and cook for 30 seconds. Add the breadcrumbs and cook, stirring occasionally, until the crumbs are lightly golden brown. Add the parsley and thyme and season with salt and pepper. While the casserole cooks, make the breadcrumbs: Heat the olive oil in a heavy skillet over hot coals or over medium heat. Stir in the breadcrumbs (about 2 cups) and the spice rub and toast, stirring, until the crumbs are golden brown and crisp. Remove from the heat, stir in the parsley, and scatter over the casserole. Let rest 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49720,"Lizzie's Granola 4 cups rolled oats 2 cups unsweetened coconut 2 cups slivered almonds 1 cup cashews 3/4 cup olive oil 1/2 cup honey 2 teaspoons ground cinnamon 1 teaspoon kosher salt 2 cups of your favorite dried fruit, such as dates and dried cherries, chopped Instructions: Preheat the oven to 325 degrees F. Combine the oats, coconut, almonds, cashews, oil, honey, cinnamon and salt in a large bowl, and toss together to coat. Spread evenly on a baking sheet. Bake until golden, 30 minutes. Let cool completely on the baking sheet. Add the dried fruit and serve. If not using right away, store in an airtight container, adding the dried fruit to order. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49721,"Fettuccine with Wild Boar Ragu 2 tablespoons olive oil 1/2 pound lean smoked ham, diced 2 small yellow onions, chopped
2 shallots, chopped
4 cloves garlic, smashed
Kosher salt 1 pound ground wild boar meat (substitute ground pork butt if not available)
1 pound pork cheek meat, cut into 1/2-inch cubes (substitute pork butt if not available)
1 bottle red wine, such as Cabernet Sauvignon
1 teaspoon turmeric
1/2 cup heavy cream
Handful of fresh parsley leaves, for garnish
12 egg yolks 2 cups organic all-purpose flour, plus more for dusting Sea salt Instructions: For the wild boar ragu: In a heavy casserole over medium heat, add the olive oil, ham, onions, shallots and garlic. Season well with salt. Cook until the ham is caramelized and the vegetables are translucent, 5 to 10 minutes. To the casserole, add the boar and pork and season well with salt. Cook until deep brown, about 20 minutes. Deglaze with the red wine, scraping up any brown bits. Bring to a boil, then simmer until most of the wine is cooked out, 5 to 7 minutes. Add 1/2 cup water to the ragu, bring to a simmer and simmer until reduced slightly, about 5 minutes. Add another 1/2 cup water, bring to a simmer again and reduce. Repeat, adding an additional 1/2 cup water at a time and simmering and reducing, until you've added 2 cups of water and the sauce is thick and rich. Stir in the turmeric and cream. Turn off heat and set aside. For the fettuccine: Place the egg yolks, flour and 1/2 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, slowly bring the ingredients together; they should form a nice, soft ball. Let dough rest for an hour. Cut dough ball into 2 even pieces and form into 2 balls. With a rolling pin, roll out each dough ball as thin as you can manage. Dust each with all-purpose flour and roll each into a tube. Using a sharp knife, cut across the rolled up pasta to form fettuccine (ideally 1/2 inch thick). Toss with flour and put in the freezer until cooking. Bring a large pot of water to a rolling boil and add enough salt so that the water tastes like the sea. Add the fettuccine and cook until it rises to the surface, about 2 minutes. Remove the pasta with a spider, or strainer and add it directly to the ragu. Toss to coat and garnish with fresh parsley leaves. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 49722,"Spaghetti With Mussels and Bacon Kosher salt 2 tablespoons unsalted butter 4 slices bacon, diced 2 shallots, chopped 1 cup dry white wine 1/4 teaspoon red pepper flakes 1 28-ounce can whole San Marzano tomatoes 12 ounces spaghetti or bucatini 1/4 cup fresh parsley 1 large clove garlic, smashed 2 pounds mussels, scrubbed and debearded Instructions: Bring a large pot of salted water to a boil. Meanwhile, heat the butter in a Dutch oven or deep skillet over medium-high heat. Add the bacon and shallots and cook until the bacon starts to brown, about 5 minutes. Add the wine and red pepper flakes, increase the heat to high and cook until slightly reduced, about 2 minutes. Add the tomatoes, crushing them with your hands, and cook until reduced by half, about 10 minutes. Add the pasta to the boiling water and cook as the label directs; drain. Pile the parsley, garlic and 1 teaspoon salt on a cutting board and use a large knife to mince and mash them together. Add the mussels to the tomato sauce and stir to coat, then cover. As the mussels open (2 to 6 minutes), use tongs to transfer them to a bowl; discard any that do not open. Add the pasta to the sauce and toss until heated through, about 1 minute. Add the parsley-garlic mixture and toss. Divide the pasta among bowls and top with the mussels. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49723,"Summer Spaghetti with Garden Fresh Zucchini Kosher salt 8 ounces dried spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ear corn, shucked and kernels removed from cob
1 zucchini, sliced into 1/4-inch rounds
2 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1 cup baby tomatoes, halved
1/4 cup walnuts, rough chopped
1/2 cup grated Parmesan
10 fresh basil leaves, torn
Instructions: Bring a large pot of water to a boil. Salt the water and add the spaghetti. Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes. When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Barbera]" 49724,"Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce Salt 1 1/2 pounds ground chicken 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 teaspoon, 1/3 palm full, fennel seeds 1/4 cup tender sun-dried tomatoes (available in pouches or tubs in produce section) 1 cup, 20 leaves fresh basil, divided 2 tablespoons extra-virgin olive oil, plus some to drizzle 4 cloves garlic, minced 1 medium onion, finely chopped 1/2 teaspoon crushed red pepper flakes, eyeball it in your palm 1 (28-ounce) can crushed tomatoes 1 (8-ounce) can tomato sauce Pepper 1 pound gnocchi, potato dumplings, from refrigerated or frozen foods section of market Grated Parmigiano-Reggiano or Romano, 1/2 cup \u2013 a couple of handfuls, plus some to pass at table Crusty bread, to pass at table Peppery Salad, recipe follows 2 teaspoons steak seasoning 2 tablespoons red wine vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it 6 large radishes, thinly sliced 1 green Italian cubanelle pepper, seeded and very thinly sliced 4 scallions, chopped on an angle 1 cup chopped pickled green beans, available on condiment aisle, or hot pickled Italian vegetable salad, Giardiniera, drained well 2 bunches, 6 cups, arugula, cleaned and trimmed, coarsely chopped Handful flat-leaf parsley, coarsely chopped Salt Instructions: Bring a pot of water to a boil for gnocchi. Salt boiling water but wait a while to drop in gnocchi. Preheat oven to 400 degrees F. Place chicken in a medium bowl with grill seasoning and fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add the half the basil to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden. Heat a large skillet over medium heat. To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes. Cook until tender, about 5 to 6 minutes. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper. Drop gnocchi in boiling water and cook 5 minutes or to package directions. Stir basil into sauce to wilt it. Drain gnocchi and arrange on a platter. Remove balls from oven and add to gnocchi, equally distributing them. Sprinkle cheese over meatballs and hot dumplings then top with sauce by carefully ladling it all over and around the platter. Gently toss to combine then serve with crusty bread and Peppery Salad. Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes. Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl. When you're ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 49725,"Dutch Timidity 2 ounces jenever (or gin) 1 ounce lime juice 2 dashes creme de violette 2 dashes Italian orange liqueur, such as Aperol Ice Instructions: Add the jenever, lime juice, creme de violette and orange liqueur to a shaker filled with ice. Shake, strain and serve. ","[Gin, Lillet Blanc]" 49726,"Chicken Croustade 1 loaf soft white bread, sliced into 30 pieces 1 tablespoon olive oil, plus extra for muffin tins 3/4 cup heavy cream 1/2 pound raw chicken breast meat, cut into small dice 1/4 pound prosciutto ham, cut into small dice Freshly ground black pepper to taste 1 egg yolk 1/4 cup grated Parmesan, plus more as needed for topping 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh flat-leaf parsley Instructions: Preheat the oven to 325 degrees F. With a rolling pin, roll out each bread slice until thin. Cut out bread with plain round cutter 1 1/2 inches in diameter and flatten again with a rolling pin. Oil small muffin tins and place the bread rounds inside. Bake until golden. Store the croustade shells covered in a dry area. Reduce the cream by half and reserve until needed. Saute the chicken in 1 tablespoon oil until half cooked. Add the prosciutto and continue to cook until is thoroughly heated and chicken is thoroughly cooked. Add the cream and black pepper, to taste; bring to a simmer. Add a little hot cream to the egg yolk to temper and add to pot, being careful not to boil. Add the cheese, basil, and parsley. Adjust seasoning. Fill the croustade shells; sprinkle with a little additional grated Parmesan and brown lightly under a broiler or salamander. Serve warm. ","[Burgundy, Chardonnay, Pinot Grigio, Sauvignon Blanc]" 49727,"Panko-Crusted Chicken and Crudites with Blue Cheese Dip Nonstick cooking spray 1/2 cup low-fat buttermilk 1/4 cup lowfat sour cream or Greek yogurt 1 teaspoon cider vinegar 1/3 cup crumbled blue cheese Kosher salt and freshly cracked black pepper 1 pound chicken tenders 1 egg white 1 tablespoon water 3/4 cup plain panko crumbs 1/4 to 1/2 teaspoon cayenne Assorted crudites, such as radishes, cucumber spears, and carrot sticks, optional Instructions: Preheat the oven to 450 degrees F. Spray a small baking sheet generously with nonstick cooking spray. To make the dip, combine the buttermilk, sour cream and vinegar in a medium bowl. Add the blue cheese and mash with a fork, until blended. Season with salt and freshly cracked black pepper, to taste. Cover and refrigerate until ready to use. Season the chicken with salt and freshly cracked black pepper to taste. Lightly beat the egg white and water in a medium bowl. Combine the panko and cayenne on a sheet of waxed paper. Dip each tender into the egg whites, shaking off excess, and then roll into the panko to coat. Place the chicken on the baking sheet in 1 layer and generously spray with cooking spray. Bake on the top rack of the oven until the chicken is cooked through and golden brown, about 20 minutes. Serve with the dip and assorted crudites. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49728,"Totally Lazy Mini Sausage Rolls 1lb 2oz/500g homemade or store-bought puff pastry All-purpose flour, for dusting 1 egg, beaten 8 uncooked breakfast-sized herby sausages (the best you can find), cut in half crosswise Salt and freshly ground black pepper Small handful of thyme leaves Instructions: Preheat the oven to 400 degrees F (200 degrees C). Roll the pastry out on a floured counter to a rectangle of about 19 x 12 1/2in (48 by 32cm) and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed but not too much, so bashing it with a rolling pin reduces the amount it puffs up. Cut the large rectangle in half lengthwise, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg and lay a piece of sausage at the other end, then season the sausage with salt and pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. For a flavor variation add sage, parsley, or chopped rosemary. Put the sausage rolls in the refrigerator for 20 minutes for the pastry to harden. Once the pastry is hard, remove them from the refrigerator and score the tops with a sharp knife for decoration or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25 to 30 minutes, or until the pastry has turned a golden brown and looks crisp. Remove from the oven and let cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49729,"Grilled Tofu with Mushroom Sauce 1 pound firm tofu, sliced into 1-inch thick pieces 1/4 cup soy sauce 1/2 cup orange juice Dash of pepper Dash of salt 1/2 teaspoon olive oil 3/4 cup skim milk 1 tablespoon all purpose flour 1/4 cup vegetable broth 1 cup sliced shiitake mushrooms 1 tablespoon Dijon mustard 3 green onions, chopped fine Instructions: To a small non reactive bowl or dish combine marinade ingredients. Marinate tofu overnight. Place on hot grill and cook 4 to 5 minutes on each side. In a separate saucepan whisk together olive oil, milk, flour and vegetable broth. Add shiitake mushrooms and cook over medium heat, stirring occasionally, for 7 to 10 minutes or until the mushrooms are tender. Pour the mixture over grilled tofu. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49730,"Crowd-Sourced Mac and Cheese 7 tablespoons unsalted butter, plus more for the baking dish Kosher salt 1 pound elbow macaroni 1/3 cup all-purpose flour 4 cups whole milk 1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg 2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated gouda cheese (about 8 ounces) 1 1/2 cups grated mild cheddar cheese (about 6 ounces) 1/2 cup crushed butter crackers (such as Ritz) 1/2 cup crushed potato chips Instructions: Preheat the oven to 400 ? F. Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Drain, reserving 1 cup cooking water. Meanwhile, melt 6 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth, then add the mustard powder, cayenne, nutmeg and 1 teaspoon salt. Cook, whisking occasionally, until the sauce simmers and thickens slightly, 7 to 8 minutes. Whisk the cheeses into the sauce one at a time, letting the cheese melt before adding more. Stir in the pasta to coat, adding the reserved cooking water as needed to loosen. (It\u2019s OK if the sauce is loose \u2014 it will thicken as it bakes.) Transfer the mac and cheese to the baking dish. Melt the remaining 1 tablespoon butter, then mix with the crushed crackers and chips. Sprinkle over half of the mac and cheese. Bake until the top is browned, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49731,"NY Strip Steaks Two 8-ounce New York strip loin steaks Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter, at room temperature
1 small bunch fresh thyme sprigs
Sea salt, for sprinkling
Instructions: Preheat the oven to 275 degrees F. Allow the steaks to come to room temperature, 30 to 45 minutes. Season the steaks with some kosher salt. Heat a large, oven-safe skillet over medium-high heat until hot, about 2 minutes. Add the olive oil to the pan. Carefully place the steaks in the pan and allow them to sear untouched until golden brown, about 4 minutes. Flip the steaks and take the pan off the heat. Add the butter and thyme sprigs. Spoon the melted butter over the steaks and continue to baste for about 45 seconds. Transfer the skillet to the center of the oven and cook the steaks until an instant-read thermometer inserted into the thickest part reads 135 degrees F., 5 to 7 minutes for medium-rare. Carefully remove the hot skillet from the oven, transfer the steaks to a cutting board and allow the meat to rest for 10 to 15 minutes. Slice the steaks and arrange on a serving plate. Spoon the remaining pan sauce over the steaks, sprinkle with sea salt and drizzle with olive oil. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 49732,"Greek Salad Chicken 8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds) 1 pint grape tomatoes, halved 1 cup pitted kalamata olives 1 small red onion, thinly sliced 1/2 cup undrained capers in brine 1/2 cup red wine vinegar 1/2 cup olive oil 1/4 cup dried oregano Kosher salt and freshly ground black pepper 2 ounces feta cheese, crumbled (about 1/3 cup) Instructions: Position a rack in the center of the oven and preheat to 400 degrees F. Combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, oil, oregano, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Toss until everything is evenly mixed and the chicken is well coated. Transfer the mixture to a 9-by-13-inch baking dish. Nestle the chicken pieces into the vegetables, arranging them in a single layer, skin-side up, so the skin is well exposed (this will allow it to get crisp). Bake uncovered for 50 minutes, then increase the oven temperature to 450 degrees F. Bake until the skin is crispy and golden, the chicken is cooked through (an instant-read thermometer should read 165 degrees F when inserted into the thickest part, not touching bone) and the pan liquid has reduced by about half, 10 minutes more. Scatter the feta on top and allow to rest for 5 to 10 minutes before serving. Serve with the pan juices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49733,"Candied Walnut Butter Salad Nonstick vegetable spray 6 tablespoons plus 3 more tablespoons sugar 3 tablespoons orange-tangerine juice 2 cups walnut halves 1/2 teaspoon ground cinnamon 2 heads butter lettuce, washed and dried 2 (8-ounce) cans mandarin orange segments 1/2 red onion, very thinly sliced 1 cup purchased Asian-style salad dressing (such as miso dressing or ginger dressing) Instructions: Preheat oven to 375 degrees F. Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes. In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed. Drizzle 2 tablespoons of dressing on top of each salad and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49734,"Pimento Cheese in Endive Cups 1/3 cup mini pepperoni slices One 8-ounce block cream cheese, softened
1 cup shredded Italian cheese blend
1/2 cup grated Pecorino-Romano cheese
2 tablespoons pesto
1 teaspoon crushed red pepper flakes 1/2 teaspoon kosher salt
1/4 cup fresh basil leaves, roughly chopped
One 4-ounce jar diced pimentos, drained
6 heads endive, leaves separated
One 2.25-ounce can sliced black olives, drained, for garnish
Fresh flat-leaf parsley, for garnish
Instructions: Set a small nonstick skillet over medium heat. Add the mini pepperoni to the skillet and cook, stirring occasionally, until the fat has rendered out and the edges begin to curl inwards, about 4 minutes. Remove to a paper towel-lined plate and set aside for assembly. In a food processor, combine the cheeses, pesto, crushed red pepper and salt and process until a thick paste is formed, about 30 seconds. Add the basil and pulse just until incorporated (be careful that the mixture is not overworked or it will turn green in color). Pour the cheese mixture into a bowl and fold in the pimentos. Scoop a heaping tablespoon into the center of each endive leaf (the larger leaves work best). Sprinkle the crispy pepperoni over the cheese mixture. Garnish each endive cup with a slice of black olive and piece of fresh parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 49735,"Make-Ahead Sandwich Rolls 6 flatbreads or tortillas in assorted colors/flavors (2 red, 2 green, 2 white) 12 slices American cheese
1 pound shaved turkey
1 head romaine lettuce, shredded
1 pound shaved smoked ham
1 cup mayonnaise 1 canned chipotle cl in adobo, diced Kosher salt and freshly ground black pepper Serving suggestions: mayonnaise and Dijon mustard Instructions: For the sandwich rolls: On each piece of flatbread, lay 2 slices of American cheese, a layer of shaved turkey, a layer of lettuce and finally a layer of shaved ham. Roll each flatbread into a large roll and wrap in plastic wrap. Refrigerate for several hours. For the chipotle mayonnaise: In a medium bowl, mix together the mayonnaise, diced chipotle and salt and pepper to taste. When ready to serve, remove the flatbreads from the fridge and slice each into 4 or 5 thick rounds. Serve with the chipotle mayonnaise, regular mayonnaise and Dijon mustard. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 49736,"Chicken and Veggie Skillet 4 bone-in, skin-on chicken thighs 1 tablespoon Miss Brown\u2019s House Seasoning, recipe follows 2 tablespoons Dijon mustard 2 small beets (golden or red), cut into 1/2-inch chunks 1/2 bunch rainbow carrots, peeled and cut into 1-inch chunks 1/2 cup 1-inch parsnip chunks 1/2 red onion, sliced 2 tablespoons olive oil 2 sprigs fresh rosemary 2 sprigs fresh sage 2 sprigs fresh thyme 1 sprig fresh tarragon 6 tablespoons unsalted butter 2 tablespoons dry sherry, optional 2 tablespoons minced fresh parsley 1 tablespoon fresh lemon juice 3 cloves garlic, minced Kosher salt and freshly ground black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground pepper Instructions: For the chicken and veggies: Preheat the oven to 400 degrees F. Sprinkle the chicken with half of the House Seasoning and brush both sides with the Dijon mustard. Drizzle the beets, carrots, parsnips and onion with 1 tablespoon of the olive oil and sprinkle with the remaining 1/2 tablespoon House Seasoning. Set aside. Heat the remaining tablespoon olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken until browned, about 3 minutes. Flip and cook until browned on the other side, 4 to 5 minutes more. Remove the chicken to a plate. Add the beets, carrots, parsnips and onions to the skillet and cook until browned, 4 to 5 minutes. Add the rosemary, sage, thyme and tarragon and nestle the chicken into the vegetables. Transfer the skillet to the bottom rack of the oven. Bake until the juices from the chicken run clear and the vegetables are tender, about 40 minutes. For the butter sauce: Melt the butter in a small saucepan over medium heat. Add the sherry, if using, along with the parsley, lemon juice and garlic. Bring the mixture to a simmer and season with salt and pepper. Remove the skillet from the oven and pour the sauce over the chicken and vegetables. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49737,"Black Beans in a Pressure Cooker 4 tablespoons extra-virgin olive oil 1 ham hock, about 1 pound 1 medium onion, diced 2 cloves garlic, minced 1 bay leaf 2 cups (about 1 pound) dried black beans, picked over and rinsed 6 cups water Kosher salt and freshly ground black pepper Instructions: In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning. Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 49738,"Sunny's Bacon-Wrapped Honey Dijon Turkey Breast 1/4 cup kosher salt 2 tablespoons sugar
2 boneless turkey breasts
1/4 cup grainy Dijon mustard 2 tablespoons mayonnaise
1 tablespoon honey
1 teaspoon chopped fresh thyme
12 slices bacon
Freshly ground black pepper
Instructions: For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight. For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine. Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours. Preheat the oven to 400 degrees F. Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast. Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 49739,"Bistro Salad with Spinach-Caesar Dressing 1 head garlic 1 cup extra-virgin olive oil, plus more for drizzling Kosher salt 1 10-ounce box frozen chopped spinach, thawed and squeezed dry 3 anchovy fillets 1 large egg yolk 1 tablespoon dijon mustard 1 tablespoon white wine vinegar Freshly ground pepper 1 head garlic 1 cup extra-virgin olive oil, plus more for drizzling Kosher salt 1 10-ounce box frozen chopped spinach, thawed and squeezed dry 3 anchovy fillets 1 large egg yolk 1 tablespoon dijon mustard 1 tablespoon white wine vinegar Freshly ground pepper 1/2 pound pancetta, diced 3 thick slices ciabatta bread Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper 1/2 pound cremini mushrooms, sliced Juice of 1 lemon 1 pound small heirloom tomatoes, halved or cut into wedges 1/4 pound small mozzarella balls, quartered 1/3 cup loosely packed fresh parsley 1/2 pound pancetta, diced 3 thick slices ciabatta bread Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper 1/2 pound cremini mushrooms, sliced Juice of 1 lemon 1 pound small heirloom tomatoes, halved or cut into wedges 1/4 pound small mozzarella balls, quartered 1/3 cup loosely packed fresh parsley Instructions: Make the dressing: Preheat the oven to 350. Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins. Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper. Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes. Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing. Make the dressing: Preheat the oven to 350. Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins. Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper. Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes. Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 49740,"Mango Parfait 3 cups diced mango (about 2 pounds mangoes, peeled and cubed) 2 tablespoons fresh lime juice 1 to 2 tablespoons honey, or to taste 1/8 to 1/4 teaspoon ground cinnamon, or to taste 2 cups vanilla yogurt Fresh mint leaves, for garnish (optional) Instructions: In a food processor or blender puree the mango until smooth and transfer it to a bowl. Add the lime juice, honey, and cinnamon to the mango puree and stir to combine. Chill until ready to assemble parfaits. To assemble parfaits: In parfait or stemmed glasses spoon a 1-inch-thick layer of yogurt, top with a layer of mango and repeat layering. Chill until ready to serve. Garnish with fresh mint leaves, if desired. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 49741,"Cornmeal Pancakes 3/4 cup all-purpose flour (see Cook's Note) 1/2 cup cornmeal 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon fine salt 1/8 teaspoon baking soda 1/8 teaspoon freshly grated nutmeg 2 large eggs, separated and at room temperature 1 1/2 cups buttermilk, at room temperature 4 tablespoons unsalted butter, melted, plus more for the skillet 1/2 teaspoon pure vanilla extract Blackberries, for serving Maple syrup, for serving Instructions: Preheat the oven to 200 degrees F. Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter. In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain. Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49742,"Lime Coconut Pie 2 tablespoons cornmeal cracker crumbs Pinch of salt 2 1/4 cups sweetened shredded coconut 1 1/4 cups sugar 4 large eggs, separated 1 tablespoon unsalted butter, melted 2 large egg yolks 4 tablespoons unsalted butter, melted 1/4 teaspoon cream of tartar 3/4 cup freshly squeezed lime juice Finely grated zest of 1 lime 3/4 cups sugar cookie or graham Instructions: Combine the topping and crust ingredients. Press one half of the mixture into the bottom and sides of an ungreased 10-inch glass or ceramic pie plate, building up the sides to the top of the plate to form an edge. Reserve remaining mixture for the topping. To make the lime curd, combine the butter, lime juice, cornmeal, salt and 3/4 cup of the sugar in a large bowl over a pan of simmering water with the bottom not touching the water, and slowly cook, scraping the sides of the bowl and whisking occasionally, another 15 minutes, or until thickened. Cover with plastic and refrigerate. Stir the curd every 10 minutes or so to cool evenly. Preheat the oven to 275 degrees. In a clean bowl, beat the egg whites with the cream of tartar and the remaining 1/2 cup sugar until stiff and glossy. Gently fold half of the beaten whites into the cool lime curd to lighten. Then fold in the remaining whites and the lime zest. (This should be very gentle; it is okay for a few streaks of white to be showing.) Pour the filling into the pie shell and sprinkle on reserved topping evenly to cover. Gently press the sides in so the top 1/2 inch of the crust remains bare. Bake 45 minutes, or until the pie has risen and coconut is golden brown. The filling should be slightly cracked and firm when pressed in the center. Cool completely, cover with plastic and refrigerate 6 hours to chill thoroughly. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 49743,"Buttermilk Fried Chicken 1 gallon water 1 cup kosher salt 1/4 cup plus 2 tablespoons honey 12 bay leaves 1 head of garlic, halved 2 tablespoons black peppercorns About 1/2 ounce (1 large bunch) thyme sprigs About 2 ounces (1 large bunch) flat-leafed parsley sprigs 5 lemons, halved Two-2 1/2 pound chickens, each chicken cut up in 8 pieces 10 cups peanut oil 3 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons paprika 2 teaspoons cayenne 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 quart buttermilk Kosher salt Instructions: For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin.
Bring the peanut oil to 340 degrees F. in a 6 quart saute pan.
Mix the coating ingredients together in a bowl and place the buttermilk in a second container. Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
Carefully add the white meat to the oil and fry for 6 to 7 minutes until cooked.
Remove to the tray, sprinkle with salt and turn off the heat under the oil. Let the chicken rest for a few minutes to cool slightly. It is very hot when it comes out of the oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49744,"Tropical Temptation Splash lemon juice 1/2 shot grenadine syrup Club soda Pineapple wedge, for garnish 2 shots pineapple tequila (recommended: Jose Cuervo) 1 shot pineapple juice Instructions: Pour tequila, pineapple juice, lemon juice, and grenadine into a glass filled with ice. Top with club soda and garnish with a pineapple wedge. ","[Tequila, Pineapple Juice, Lemon Juice]" 49745,"Alaskan Black Cod with Acacia Honey 6 (7-ounce) Alaskan black cod fillet pieces 2 cups acacia or other strongly flavored honey 3/4 cup grape seed oil 1 cup light soy sauce 3/4 cup white wine vinegar 1/2 pound spinach, thoroughly washed 1 clove garlic, chopped Grated nutmeg 1 tablespoon butter Salt and black pepper Instructions: To prepare the marinade: Combine honey, grape seed oil, soy sauce, and white wine vinegar. Cover the fish with the marinade, cover and refrigerate for 24 hours. Remove the fish and place in a pan. Caramelize the fish under the broiler and finish in a preheated 400 degree F oven until the fish reaches medium. Reserve some of the marinade to use for sauce. To prepare the spinach: Heat the butter in a hot saute pan. When the butter begins to brown, add the garlic. Add the spinach. Cook until tender. Season with nutmeg, salt, and pepper, to taste. Set aside. Heat reserve marinade to boiling point, reduce heat and simmer for two to three minutes. To assemble the plate: In the center of each of 6 large bowls divide the spinach. Place a portion of fish on top and pour approximately 2 tablespoons of reserved marinade, over the top of each fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49746,"Steak Carpaccio 1 (10-ounce) piece beef tenderloin 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 2 cups lightly packed fresh arugula or fresh baby spinach 1/2-ounce shaved Parmesan 2 tablespoons fresh lemon juice Instructions: Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen (this ensures that the center stays rare when cooking a small piece of meat). Then, heat 1 tablespoon of oil in a heavy small skillet over high heat. Rub the frozen beef with salt and pepper. Add the beef to the hot skillet and sear on all sides, about 4 minutes total (the beef will be just barely seared on the outside but will remain rare). Freeze the beef until it is almost frozen, about 1 hour (this makes it easier to cut into very thin slices). Using a large sharp carving knife, slice the beef as thinly as possible. Arrange the arugula and Parmesan shavings on a serving platter and lay the beef slices on top. Drizzle with the remaining olive oil and lemon juice. Sprinkle with salt and pepper and serve. Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin. Do not cook the bresaola. Serve it as you would the tenderloin, above. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 49747,"One Recipe, Two Meals: Pizza Rolls for the Kids and a Dressed-Up Pie for You Nonstick cooking spray, for the baking sheet 2 pounds prepared pizza dough All-purpose flour, for rolling 1 cup prepared pizza sauce (more if you need it!) 1/2 cup chopped fresh baby spinach, plus another cup whole leaves 8 ounces shredded mozzarella 1 egg, lightly beaten 1 tablespoon unsalted butter 1 teaspoon extra-virgin olive oil One 8-ounce package mixed gourmet mushrooms (the package I buy contains trumpet, brown clamshell and velvet pioppini, but any mushroom you want to use is fine) One 8-ounce package mixed gourmet mushrooms (the package I buy contains trumpet, brown clamshell and velvet pioppini, but any mushroom you want to use is fine)
Kosher salt and freshly ground black pepper 2 to 4 balls bocconcini (small fresh mozzarella balls) 2 slices prosciutto Small chunk Manchego cheese Basil leaves, for garnish Instructions: Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray. If you have a pizza stone, put that in the oven, but leave a rack empty for baking the pizza rolls.
Roll out 1 pound of the pizza dough 1/8-inch thick on a floured work surface. Using a pizza cutter, trim the edges to make a 12-inch square. Starting about 1 inch from the bottom, spread the pizza sauce in a thin line, from the left side to the right. Top with a sprinkling of chopped spinach and a small sprinkling of shredded mozzarella cheese. Starting from the bottom, roll the dough over the filling, and then roll one more half turn. Using a pizza cutter, slice off the completed roll, forming a long tube shape. Then slice the tube into 1 1/2-inch pieces; pinch the cut ends to seal, forming little rolls.
Repeat the process with the remaining rolled out dough. You should be able to make about 22 rolls total. (You can freeze any leftover dough, or make some quick breadsticks.)
Place the rolls about 1 1/2-inches apart on the baking sheet and brush the tops with some of the egg wash. Bake until golden brown on top, 13 to 16 minutes. (And the cheese might be seeping out on the sides, which means you've done something right in life.)
While the pizza rolls bake, heat the butter and oil and in a medium skillet. Add the mushrooms and cook until tender, about 3 minutes. Season with salt and pepper.
Cut the remaining pound of pizza dough in half, and roll out each piece on a floured worked surface to make two roughly 8-to-10-inch rounds. Put the rounds on baking sheets, or use a pizza peel to build 1 pizza at a time if you are using a pizza stone.
Divide and spread the remaining pizza sauce evenly over both crusts. Follow with an even scattering of mushrooms, the whole spinach leaves and the remaining shredded mozzarella. Tear the bocconcini into pieces and scatter them over the tops of the pizzas. Bake both pizzas on the baking sheet or 1 at a time on the stone, until the dough is cooked through and the cheese is browned and bubbly, 13 to 17 minutes.
Top the pizzas with some torn prosciutto and basil leaves and good shavings of Manchego. Serve and inhale. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 49748,"Braised Lamb Shanks With Green Olives And Apricots 4 lamb shanks, about 8 ounces each Kosher salt and freshly ground black pepper 6 sprigs fresh thyme, plus 2 sprigs 2 sprigs fresh rosemary 1 lemon, zested in big strips 2 garlic cloves, halved 1/2 teaspoon whole cloves 2 cinnamon sticks, plus 2 sticks 1 teaspoon whole black peppercorns 2 bay leaves 1 tablespoon sugar 1 bottle full-bodied red wine, such as Cabernet Sauvignon 1/4 cup all-purpose flour 3 tablespoons olive oil 2 cups lamb or chicken stock 1 cup pearl onions, peeled 3 carrots, coarsely chopped 12 large green Spanish olives 12 dried apricots Instructions: First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours. Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess. Preheat the oven to 350 degrees F. Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours. Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty bread. ","[Cabernet Sauvignon, Syrah, Tempranillo, Barolo]

" 49749,"Bourbon Pecan Pie Milk Shake 1/2 pint (1 cup) vanilla ice cream 1/2 cup whole milk 2 tablespoons (1 ounce) bourbon 2 teaspoons cane syrup or molasses 1 teaspoon honey 1/2 cup crumbled shortbread cookies 2 tablespoons toasted pecan halves Pinch salt Instructions: Combine the ice cream, milk, bourbon, cane syrup, honey, cookies, pecans and salt in a bar blender and process to make a shake. ","[Bourbon, Maple Syrup, Brown Sugar]" 49750,"Adobo Buffalo Wings 3/4 cup soy sauce 1/2 cup sugar cane vinegar
4 cloves minced garlic
1 bay leaf
1 teaspoon ground peppercorns
Salt
5 pieces chicken wing or drumettes
1 teaspoon olive oil 4 cloves garlic
2 bay leaves
1 teaspoon peppercorns
1 cup soy sauce
3/4 cup sugar cane vinegar
1/2 cup brown sugar
2 teaspoons ketchup
2 teaspoons honey
1 teaspoon cayenne
1 teaspoon red chili flakes
1 teaspoon Worcestershire
3 chipotle peppers
Salt
1/4 cup cornstarch
Vegetable oil, for frying Instructions: For the marinade: Combine the soy sauce, vinegar, garlic, bay leaf, peppercorns and some salt in a mixing bowl or container. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate overnight. For the adobo glaze: In a saucepan over medium heat, heat the olive oil and then saute the garlic, bay leaves and peppercorns until the garlic is golden brown. Add the soy sauce, vinegar, brown sugar, ketchup, honey, cayenne pepper, red chili flakes, Worcestershire, chipotle peppers and salt to taste. Cook for 15 to 20 minutes. Mix the cornstarch with water to make a slurry, add to the glaze and continue cooking until glaze thickens. Cool down and strain. Preheat the oven to 375 degrees F. Take the marinated chicken and lay them on a sheet pan and par bake for 10 to 12 minutes. Heat vegetable oil in a deep fryer to 375 degrees F. Take the par-baked wings and deep fry for 5 to 6 minutes. Toss the freshly deep fried wings with 3 ounces of the adobo glaze. ","[Rioja, Tempranillo, Garnacha, Barbera]" 49751,"Harvey Wallbanger 6 ounces orange soda, such as Orangina 3 ounces orange-flavored vodka
1 ounce herbal Italian liquor, such as Galliano
Fresh orange twists, for garnish
Instructions: Divide the orange soda and vodka between 2 tall narrow glasses and stir to combine. Add ice and then float the Galliano on top. Garnish with an orange twist and serve immediately. ","[Prosecco, Moscato, Cava]" 49752,"Grilled Corn 4 ears corn, shucked 1 to 2 tablespoons extra virgin olive oil Salt Pepper Instructions: Brush each ear of corn with a little oil, sprinkle with salt and pepper. Grill over medium to high heat until golden brown, about 2 to 3 minutes on each side for a total of 8 to 12 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 49753,"2 Tomato Basil Bruschettas 1 thick baguette, about 22-inches long, end trimmed, loaf angle cut into 36 1/2-inch slices 1/3 cup olive oil 2 large ripe tomatoes, about 1 pound total, trimmed, seeded and diced (1/4-inch) 1/4 cup finely chopped fresh basil 2 tablespoons drained small (nonpareil) capers 1 tablespoon cold pressed extra virgin olive oil 1 tablespoon minced lemon zest 2 garlic cloves, peeled and crushed through a press Salt and freshly ground pepper 2 large ripe yellow tomatoes, (1 pound), trimmed, seeded and diced (1/4-inch) 3 ounces smoked mozzarella, diced (1/4-inch), at room temperature 1/4 cup chopped drained pimento stuffed green olives 1/4 cup chopped fennel bulb 1/4 cup finely chopped fresh basil 1 tablespoon cold pressed extra virgin olive oil 2 garlic cloves, peeled and crushed through a press Salt and freshly ground black pepper Instructions: Adjust the seasoning on both tomato mixtures. Serve them, accompanied by the grilled bread slices, letting guests top their bruschettas to taste.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49754,"Carpaccio of Raw Zucchini 2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds Kosher salt and freshly ground black pepper Extra-virgin olive oil 1/2 lemon, juiced 1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned 1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms 1 cup ricotta cheese Fresh mint leaves, for garnish, optional Instructions: Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve. ","[Bardolino, Vermentino, Sauvignon Blanc, Grner Veltliner]" 49755,"Gluten-Free Pumpkin Spice Tiramisu Pie 1 1/2 cups heavy cream 2 large eggs, separated 1/3 cup plus 1 tablespoon sugar 1 cup mascarpone, at room temperature 1/2 cup canned pumpkin puree 1 1/2 teaspoons pumpkin pie spice 1 1/2 cups brewed espresso, at room temperature One 5.3-ounce package gluten-free ladyfingers, such as Schar Bittersweet or semisweet chocolate, for shaving Instructions: In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form; transfer to a small bowl and refrigerate.
In the cleaned bowl of the stand mixer fitted with the cleaned whisk attachment, beat the egg whites on high speed until soft peaks form. Add 1 tablespoon sugar and beat until stiff peaks form; transfer to a small bowl.
In the cleaned bowl of the stand mixer fitted with the cleaned whisk attachment, beat together the egg yolks and the remaining 1/3 cup sugar on high speed until thickened and pale yellow. Gently fold the mascarpone, pumpkin puree, pumpkin pie spice and a third of the whipped cream into the egg yolk mixture. Gently fold in the whipped egg whites and refrigerate.
Place the espresso in a shallow plate. Dip both sides of the ladyfingers into the espresso and arrange in a 9-inch pie dish to completely line the bottom. Top with half of the pumpkin mixture, more espresso-dipped ladyfingers and the remaining pumpkin mixture. Top the pie with the remaining whipped cream and chocolate shavings. Refrigerate 8 hours or up to overnight, until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49756,"Snap Peas and Parmesan Salad 1/4 cup apricot jam 1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/8 teaspoon kosher salt
1/2 cup fresh basil leaves, chopped
1 cup 1/2-inch chunks Parmesan 1 pound sugar snap peas, strings removed and halved
Instructions: In a large bowl, whisk together the jam, oil, vinegar, mustard and salt until well combined and emulsified, then mix in the basil. Add the Parmesan chunks and sugar snap peas, and toss to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49757,"French Potato Salad 1 pound small white boiling potatoes 1 pound small red boiling potatoes 2 tablespoons good dry white wine 2 tablespoons chicken stock 3 tablespoons Champagne vinegar 1/2 teaspoon Dijon mustard 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 10 tablespoons good olive oil 1/4 cup minced scallions (white and green parts) 2 tablespoons minced fresh dill 2 tablespoons minced flat-leaf parsley 2 tablespoons julienned fresh basil leaves Instructions: Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 49758,"Cocoa-Rubbed Steak With Bacon-Whiskey Gravy 1 tablespoon unsweetened cocoa powder 2 teaspoons sweet paprika 1/4 teaspoon smoked paprika 1 teaspoon packed light brown sugar 1/4 teaspoon cayenne pepper Kosher salt 3 1-pound New York strip steaks (about 1 1/2 inches thick) 1 tablespoon unsalted butter 4 strips bacon, diced 1 leek (white and light green parts only), finely chopped 1 tablespoon all-purpose flour 1/2 cup whiskey 3 cups low-sodium chicken broth 2 bay leaves 1/2 cup heavy cream 1 tablespoon unsalted butter 2 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper Instructions: Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes. Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute. Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm. Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 49759,"Butterflied Chicken 1/4 cup chopped fresh rosemary leaves, plus 2 sprigs 3 garlic cloves, chopped 1 teaspoon lemon zest 1 1/2 tablespoons lemon juice Good olive oil Kosher salt Freshly ground black pepper 2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied 1/2 lemon, thinly sliced Instructions: Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste. Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens. Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour. Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49760,"Bacon Ranch Cheesy Bread 1 cup grated Monterey Jack cheese 1 cup grated Cheddar cheese
1 tablespoon chopped fresh parsley
8 slices bacon, partially cooked and chopped
2 green onions, white parts thinly sliced, green parts thinly sliced and reserved separately for garnish
1 round artisan or sourdough loaf
1 stick (8 tablespoons) salted butter, melted
2 tablespoons ranch dressing mix
Instructions: Preheat the oven to 350 degrees F. Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well. Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil. Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49761,"Spanish Rice with Clams 2 pounds littleneck clams (about 24), scrubbed 1 tablespoon extra-virgin olive oil 1 fully cooked chorizo sausage, sliced 1/2 inch thick 1 leek (white and light green parts), halved lengthwise and sliced 1 red bell pepper, finely chopped 3 cloves garlic, minced 2 bay leaves 1 cup arborio rice 2 cups low-sodium chicken broth 1/2 cup fresh parsley 1 cup frozen baby lima beans, thawed Instructions: Put the clams in a large pot or Dutch oven with 1 cup water. Cover and cook over medium-high heat until the clams start opening, about 5 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Add the cooking liquid to the bowl with the clams (strain through a paper towel-lined sieve if sandy). Cover to keep warm. Wipe the pot clean and reduce the heat to medium. Add the olive oil and chorizo. Cook, stirring occasionally, until the chorizo is lightly browned, about 3 minutes. Add the leek, bell pepper, garlic and bay leaves. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the rice; cook, stirring, until lightly toasted, about 2 minutes. Add the chicken broth and 1 cup water; bring to a boil, then reduce the heat to medium. Cover and simmer, stirring once or twice, until the rice is tender, about 15 minutes. Discard the bay leaves. Meanwhile, puree the parsley with 1/3 cup water in a blender until smooth. Stir the lima beans, parsley puree, and the clams and their juices into the rice mixture. Cook until the lima beans are tender, 3 to 4 minutes. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 49762,"I've Got the Need, the Need for Fried Cheese! 1 quart canola oil 2 large eggs 1/4 cup milk 3/4 cup panko breadcrumbs 3/4 cup Italian breadcrumbs 8 egg roll or spring roll wrappers 16 thin salami slices, 2 1/2 inches in diameter 8 1-ounce individually wrapped string-cheese sticks Marinara sauce, for dipping Grated parmesan cheese and chopped parsley, for garnish (optional) Instructions: In a medium saucepan, heat the oil to 325 degrees F. Line a plate with paper towels. In a shallow bowl, whisk the eggs and milk thoroughly. In another shallow bowl, combine the panko and Italian breadcrumbs. Dredge 1 side of an egg roll wrapper in the egg wash. Place the wrapper egg wash-side up on a work surface and put 2 salami slices in the center of the wrapper, toward the edge closest to you. Place 1 cheese stick on top of the salami. Roll the wrapper edge closest to you over the filling. Tuck in the ends and continue to roll until you have an egg roll shape. Dredge the rolled wrapper in the egg wash again and thoroughly coat in the breadcrumb mixture. Repeat with the remaining ingredients. (The rolls can be frozen for future use at this point.) Add 1 or 2 rolls to the oil at a time and cook 2 to 3 minutes, until golden brown. Be careful not to overcook them or cook them on too high a temperature, as the wraps may explode. Transfer the fried cheese rolls to the paper towel-lined plate and serve immediately with marinara sauce. Garnish with parmesan and parsley, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49763,"Oatmeal Chocolate-Chip Peanut-Butter Banana Breakfast Cookies 3 large, ripe bananas 2 1/2 cups rolled oats 1 cup peanut butter (my family prefers chunky) 1/3 cup semisweet chocolate chips 1/4 cup honey 2 teaspoons cinnamon Pinch of salt Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes. ","[Pinot Grigio, Riesling, Moscato, Sauvignon Blanc]" 49764,"Turkey Sweet Potato Shepherd's Pie and Cran-applesauce Sundaes 2 tablespoons extra-virgin olive oil 2 pounds ground turkey or chopped leftover turkey Salt and freshly ground black pepper 2 teaspoons poultry seasoning 2 1/2 pounds sweet potatoes, peeled and cubed 1 onion, cut into 1-inch dice 2 carrots, peeled and grated 4 ribs celery, chopped 4 tablespoons butter, divided 2 tablespoons all-purpose flour 2 cups turkey or chicken stock (recommended: Kitchen Basics) A few dashes Worcestershire sauce 1 (10-ounce) box frozen peas 1 very ripe banana A few dashes hot sauce 2 cups sharp shredded yellow Cheddar 1 1/2 cups all natural apple sauce 1/2 cup good quality whole berry cranberry sauce (recommended: Ocean Spray) 2 pinches ground cinnamon 2 teaspoons orange zest 2 pints French vanilla ice cream Whipped cream 1/4 cup chopped toasted pecans, available on baking aisle Instructions: Preheat oven to 425 degrees F. In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning. Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, add salt and cook 15 minutes until tender. Add onions, carrots and celery into the turkey. Stir, and cook for 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute. Whisk in stock and season with salt, pepper and Worcestershire. Cook a few minutes to thicken. Stir peas into meat and turn heat off. Drain potatoes and return pot to heat. Add remaining 2 tablespoons of butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and place in the oven to melt cheese, about 5 minutes. For dessert, warm the apple and cranberry sauces in microwave or in a small pot over low heat and season with cinnamon and orange zest. Place a little cran-applesauce in the bottom of a sundae dish, top with 2 scoops ice cream, more sauce and whipped cream, garnish with chopped pecans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 49765,"Elderflower Rob Roy 2 ounces single malt Scotch 1 ounce elderflower liqueur, such as St-Germain 2 dashes bitters 1 small sprig rosemary, snapped in half Instructions: Combine the Scotch, liqueur, bitters and rosemary in a cocktail shaker filled with ice. Cover the shaker, and shake well to combine and chill the ingredients. Strain into a chilled martini glass. ","[Single Malt Scotch, Elderflower Liqueur]" 49766,"Island Sweet Potato Ice Cream 2 cups heavy cream 1 cup coconut milk (not cream of coconut) 2 eggs, beaten 1/2 cup sugar 1 -10oz. box Candied Sweet Potatoes, cooked and cooled 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 2 tablespoon dark rum or 1 teaspoon rum extract Instructions: In a medium saucepan, combine cream, milk, eggs and sugar and cook stirring over medium heat until mixture thickens slightly and coats the back of a spoon (aprox. 10 minutes). In blender puree sweet potatoes (including the sauce in package), ginger, nutmeg, vanilla and rum together until well blended and smooth. Stir into cream mixture and cool. Freeze in electric ice cream maker. Place a couple of scoops in a dish top with nut mixture and garnish with a few gingersnap cookies. Topping: 1 small jar nut topping for ice cream or finely chopped pecans Garnish: Thin Ginger Snap Cookies ","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 49767,"Marinated Feta Cheese Salad 1 pound feta cheese Flaked dry red chili Dried oregano Dried parsley Bay leaf Dried lemon thyme Dried purple basil Freshly ground black pepper Fennel seeds Instructions: Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months. Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour. Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 49768,"Black-and-Whites 8 tablespoons (1 stick) unsalted butter 1 cup granulated sugar 2 eggs 1/2 cup whole, 2 percent fat, or 1 percent fat milk 1/4 teaspoon pure vanilla extract 1/8 teaspoon pure lemon extract 1 1/4 cups cake flour 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 cups confectioners' sugar 3 tablespoons milk 1 teaspoon pure vanilla extract Chocolate Icing: 1/2 vanilla icing recipe 2 tablespoons cocoa powder 2 tablespoons milk Instructions: Preheat the oven to 350 degrees. Line a baking sheet with waxed or parchment paper. In a mixer, cream the butter. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. In a large bowl, combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend. Using an ice-cream scoop, scoop the dough onto the prepared pans. With a spatula, press and spread each cookie into a circle about 5 inches in diameter and about 3/8-inch thickness. Bake for about 20 minutes, until golden. Let cool on wire racks. Icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing. Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth. When cool, turn cookies over, so the flat side faces up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49769,"Pesto, Roasted Corn, and Blue Cheese Pizza 2 tablespoons butter 2 ears of corn, husked 1/2 red bell pepper, diced 1/4 cup cornmeal, or flour 1 (4-inch) ball prepared dough, let rise to room temperature 2 tablespoons olive oil 4 ounces store-bought basil pesto 4 ounces Brie, cut in thin slices Salt and freshly ground pepper Instructions: Melt 2 tablespoons butter in a saute pan over medium heat. Stand corn on its end in the pan and cut kernels directly into the pan. Add red bell pepper and cook for 10 minutes, or until corn begins to brown. Remove from heat and reserve. Sprinkle your rolling surface with a handful of cornmeal or flour. Place the dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill. If you are grilling on a charcoal grill, set coals on one side of the grill. Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread pesto evenly over crust. Sprinkle corn and bell pepper over top, then place cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to10 minutes, or until bottom is well browned, and cheese is fully melted. Remove from grill, season with salt and pepper and slice. Serve immediately ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 49770,"Top Drawer Dinner 1/4 cup hot pepper sauce, eyeball it (recommended: Tabasco) 1/4 cup ketchup 1 lemon zested and 1/2 lemon juiced 2 ribs celery, from the heart, finely chopped 2 to 3 tablespoons chopped parsley leaves 1 pound small to medium peeled, deveined and cooked shrimp, tails removed 4 pieces leaf lettuce 3 boxes frozen spinach, defrosted 2 (3-ounce) bricks cream cheese 1/2 small white onion, finely chopped 2/3 cup grated Parmesan, 2 rounded handfuls 1 teaspoon coarse black pepper 2 large T-bone steaks, about 3 pounds, 1 3/4-inch thick each Vegetable oil, for drizzling 3 to 4 tablespoons Worcestershire sauce Salt and pepper 4 slices white toast, buttered and cut from corner to corner Vegetable oil, for frying 1 cup all-in-one pancake mix 1/2 cup water 7 to 8 scallions, cleaned, dried and trimmed of roots, chopped Pinch cayenne pepper Salt Freshly ground black pepper Instructions: Preheat a large griddle pan or 14-inch skillet over high heat. Combine hot pepper sauce, ketchup, lemon zest and juice, celery and parsley in a small bowl. Add shrimp and coat evenly. Chill 20 minutes, then line 4 cocktail glasses or small dishes with leaf lettuce and top each with 1/4 of chilled shrimp. Place spinach in microwave to defrost. Place boxes on a dish to defrost the spinach because it will leek. While spinach defrosts, place cream cheese and onions in a medium sauce pot over low heat. While cream cheese is melting and spinach is defrosting, continue forward with meal prep then return to spinach. When the cream cheese melts, add Parmesan and black pepper to the cheese. Drain spinach in clean kitchen towel, wringing it out until dry. Stir spinach into sauce, season with a pinch of salt, to taste, if necessary and let the spinach sit over lowest heat possible 10 minutes, stirring occasionally. Drizzle the steaks with oil and add to screaming hot pan. Cook 8 minutes on each side for medium doneness. After you flip the steak, baste it with Worcestershire sauce and season with salt and pepper. When you remove steak to cutting board or serving platter, baste opposite side and season it up. Let meat rest a few minutes before you cut into it to let the juices redistribute. Cut meat from bones and portion into 4 servings. Push toast down in toaster, butter it and cut from corner to corner. Fill a medium saucepan with 2 to 3 inches of vegetable oil and heat to medium-high heat. Arrange a paper towel lined plate on the counter to place the fritters on when they come out of the hot oil. In a bowl, make the batter by combining the all-in-one pancake mix with the water (the batter will be on the thick side). Add the chopped green onions and season with the cayenne, salt, and pepper. When the oil is ready for frying, drop spoonfuls of the batter into the oil and fry on all sides until golden brown and puffy. This should take no more than 3 to 4 minutes. Remove and drain on the paper towel lined plate. Season with salt while they are still hot. Serve steaks on toast with green onion fritters and spinach alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 49771,"Green cl Tamales 1 recipe Mesa Dough 4 Poblano chiles, roasted, peeled and seeded 1/3 cup Tomatillo Salsa 1-8 ounce package dried corn husks soaked in hot water at least 2 hours or overnight 1 pound tomatillos, husked, washed and cut into quarters 4 large jalapeno chiles, stemmed, seeded, if desired and roughly chopped 1/2 cup cold water
1/2 medium onion, cut in half 2 bunches cilantro, stems and leaves 2 bunches cilantro, stems and leaves
2 teaspoons salt Instructions: Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree until smooth. Add the pureed cl mixture to the masa dough and mix well to combine. Reserve at room temperature. Follow method of filling and steaming as in Turkey Tamale recipe. In a blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
","[Syrah, Malbec, Tempranillo, Garnacha]" 49772,"Mango-Black Pepper Glazed Grilled Pork Chops with Mango-Black Bean-Green Onion Salsa and Yucca Fries 1 cup red wine vinegar 1 cup sugar 1 tablespoon whole black peppercorns 1 large mango, peeled and pureed 4 pork chops, about 5 ounces each Olive oil Salt, to taste 2 mangoes, peeled and coarsely chopped 1 cup cooked black beans, or canned beans, rinsed and drained 2 green onions, finely sliced 1 tablespoon serrano pepper, seeded and finely diced 1/4 cup fresh lime juice 2 tablespoons olive oil 2 tablespoons honey 1/4 cup chopped cilantro Salt and freshly ground pepper, to taste 1 1/2 pounds yucca, peeled and cut into 3-inch sections 3 tablespoons kosher salt, plus more to taste 1 cup fine yellow cornmeal 1 tablespoon ancho cl powder 1 1/2 quarts peanut oil Instructions: Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze. For the Mango Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving. For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center. Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide. Place cornmeal in medium bowl and add 1 tablespoon salt and ancho cl powder. Roll fries in cornmeal mixture. Preheat oil to 370 degrees F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 49773,"Eggs Florentine Casserole 2 tablespoons unsalted butter, plus more for the dish 3 bunches spinach (about 1 1/2 pounds), tough stems trimmed 1/4 teaspoon ground nutmeg Kosher salt and freshly ground pepper 12 large eggs 2 cups whole milk 2 teaspoons grated lemon zest 6 English muffins, split and quartered 1 bunch scallions, chopped 2 cups grated Swiss cheese (8 ounces) Creme fraiche, for serving (optional) Instructions: Melt the butter in a large skillet over medium-high heat. Add half of the spinach and cook until wilted, about 2 minutes. Add the remaining spinach, the nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook until all of the spinach wilts, about 3 more minutes. Drain the spinach in a colander and let cool, then squeeze out the excess moisture. Chop the spinach. Butter a 9-by-13-inch baking dish. Whisk the eggs, milk, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange half of the English muffin pieces in the prepared baking dish. Top with half each of the spinach, scallions and cheese. Top with the remaining English muffin pieces, spinach, scallions and cheese. Pour the egg mixture onto the casserole, then press down on the English muffins to submerge them. Cover with foil and refrigerate 3 hours or overnight. Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees F. Bake the casserole, covered, until just set, about 25 minutes. Uncover and bake until the top is lightly browned, about 20 more minutes. Let cool 10 minutes before serving. Serve with creme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49774,"Onion Soup 4 medium onions 3 tablespoons mild-flavored oil, such as almond or safflower 1/2 cup port 8 cups chicken stock Salt and freshly ground black pepper 1 bouquet garni (fresh thyme, bay leaf, and celery stalk tied together) 12 (1/4-inch thick) slices French bread, toasted 3 cups grated Gruyere Instructions: Thinly slice the onions. Heat a 6-quart stockpot. Add the oil and heat. Add the onions and saute until golden brown over medium-low heat, about 25 to 30 minutes. Deglaze the pan with port. Add stock, salt, pepper, and bouquet garni, and simmer for 30 to 40 minutes. Preheat the broiler. Pour the soup into 6 oven-proof bowls. Top each bowl with 2 slices of bread and sprinkle with the cheese. Brown under the broiler until the cheese is golden brown and bubbly. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 49775,"Croque His 8 ounces bacon, cut into 1/2-inch-thick strips (about 8 slices) Unsalted butter, if needed
6 tablespoons all-purpose flour
2 cups whole milk
Freshly grated nutmeg
1/4 cup shredded Roquefort cheese
Salt and freshly ground black pepper
Salt and freshly ground black pepper Unsalted butter 8 slices brioche bread, each 1/2-inch thick
6 ounces Comte cheese, grated (about 2 cups)
Crushed red pepper, for garnish
Chopped chives, for garnish
Instructions: For the sauce: Heat a high-sided skillet to medium heat. Add the bacon and cook until brown and crispy, about 15 minutes. Remove the bacon to a paper-towel-lined plate and reserve for later use. Reserve the bacon fat in the pan and add butter if needed to equal a total of 6 tablespoons of fat. In the same skillet over medium heat, add the flour and whisk until blonde, 2 to 3 minutes. Slowly whisk in the milk until combined. Add some nutmeg, and simmer until thick, about 10 minutes. Whisk in the Roquefort until mostly smooth and season with salt and black pepper. For the sandwich: Preheat the broiler with a rack on the middle shelf and heat a large nonstick skillet or griddle over medium heat. Spread some butter on one side of each slice of bread and place butter-side down on the hot skillet for 1 minute. Top each slice of bread with a layer of the Comte and cover with an inverted bowl to melt the cheese, about 2 minutes. Once the cheese is bubbly and melted, place a layer of the crispy bacon on half of the slices. Close the sandwiches with the remaining bread slices, and transfer to a baking sheet. Cover with the Funky Mornay Sauce and broil until browned in spots. Garnish with crushed red pepper and chopped chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49776,"Nonna Lola's Beef Broth and Lesso Rifatto (Boiled Beef Stew) 2 pounds bone-in steak, about 2 inches thick, fat trimmed 6 fresh parsley stems, optional 1 carrot, cut into thirds 1 stalk celery, halved 1 large red onion, halved Sea salt 1/2 cup light red wine, such as Chianti Freshly cracked pepper 2 Yukon gold potatoes (about 1 pound), peeled and cut into 1-inch pieces 1/4 cup extra-virgin olive oil 2 cloves garlic, smashed and peeled 1 sprig fresh sage 1 medium red onion, sliced into half-moons about 1/3-inch thick 1 cup canned whole peeled tomatoes, crushed by hand All-purpose flour, for dredging Salt and freshly ground pepper Sliced Tuscan bread, for serving Instructions: For the broth: Remove and reserve the bone from the steak and cut the meat into 2-inch pieces. Heat a large 6-quart pot or Dutch oven over high heat. Add the steak, steak bone, parsley stems, if using, carrots, celery and onion. Add 8 cups water. The water should cover the contents of the pot; add a small amount more if necessary. Bring up to a boil, and then reduce to simmer. Simmer uncovered for 1 hour 30 minutes, skimming and discarding any fat and scum that may accumulate on top. Strain the broth, reserving the meat. Discard the vegetables. To serve the broth on its own, ladle into a mug or serving bowl and add 2 to 3 tablespoons Chianti per serving and some salt and pepper. Serve hot. For the stew, reserve 2 cups of broth, or more as needed. For the beef stew: Place the potatoes in a 4-quart pot and add enough water to cover by 2 inches. Cover and cook over medium-high heat until the potatoes are cooked through, about 25 minutes. Test by piercing with a knife; the potatoes should have no resistance. Drain and set aside. Heat the olive oil in a large saute pan over medium heat. Add the garlic and sage and cook until fragrant, about 5 minutes. Add the onions and saute until soft, and then add the crushed tomatoes and cook until reduced and very thick, about 10 minutes. Dredge the boiled beef pieces (they should still be roughly in 1- to 2-inch pieces) very lightly in flour, shaking to remove all excess. Add to the sauce along with the cooked potatoes and 2 cups of the beef broth. Cover and cook for another 15 minutes to meld the flavors and thicken the sauce. The meat will shred a bit as you stir gently. If the stew becomes too dry at this point, add enough beef broth or water to reach the desired consistency, and bring up to a simmer. Season the stew with salt and pepper and serve warm with sliced bread. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 49777,"Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew 1 cup yellow split pigeon peas (toor dal) 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups) 1 Roma tomato, diced 1/2 cup fresh, frozen, or dried shredded coconut 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 4 cups vegetable stock or water, or enough to cover 2 tablespoons canola oil 1 teaspoon brown or black mustard seeds 1/2 teaspoon crushed red pepper flakes 1 clove garlic, minced 1 1/2 teaspoons kosher salt 1 tablespoon honey 1 lime, juiced 1/2 cup minced fresh cilantro leaves Instructions: Rinse the pigeon peas in a couple changes of water. In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes. To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter! ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 49778,"Mexican Wedding Cookies 2 sticks (1 cup) salted butter, at room temperature 1/2 cup granulated sugar
1 tablespoon vanilla extract
Zest of 1 orange
2 cups all-purpose flour
Pinch of kosher salt
2/3 cup finely chopped pecans
1/2 cup powdered sugar
Instructions: Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined. In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand. Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes. Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely. Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49779,"Loco Moco Fried Rice Patties 1/2 pound ground beef 1/2 pound fresh Mexican chorizo, casings removed 1 onion, diced
4 tablespoons garlic powder
4 tablespoons onion powder
Kosher salt and freshly ground black pepper 4 cups cooked rice
2 cups shredded Cheddar 6 large eggs, beaten, plus 4 left whole Oil, for frying 1/2 cup all-purpose flour, plus more for dredging
1 stick (8 tablespoons) unsalted butter 1 cup beef stock
1/2 cup demi glace
5 scallions, chopped
Instructions: Cook the ground beef and chorizo in a hot skillet until browned. Add the onion, garlic powder, onion powder and some salt and pepper and cook, stirring, until the onion softens and the meat is cooked through. Set aside to cool completely. In a large mixing bowl, mix together the rice, Cheddar and ground meat. Add the beaten eggs and mix well. Fill a large Dutch oven halfway with oil and slowly bring it to 375 degrees F. Form the meat mixture into medium-size balls and dredge in some flour. Fry until golden and drain on paper towels. Melt the butter over medium heat, then add the flour and cook, whisking, until well-combined and bubbling. Whisk in the beef stock, demi glace, and some salt and pepper, and simmer until thickened. Fry the remaining eggs until sunny-side up. Place the rice balls on 4 plates and top with sunny-side up eggs. (Save the remaining rice balls for another use.) Drizzle with the sauce and sprinkle each plate with scallions. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 49780,"Summer Beer ice cubes 1 bottle beer (go with a nice American brew in this one, such as Miller High Life) 9 oz. fresh lemonade 1-1/2 oz. vodka lemon slice for garnish Instructions: Add a good-sized handful of ice to a 24-ounce \big girl\ beer glass. Add 8 ounces of the lemonade to the glass. Slowly, carefully, add the bottle of beer to the glass (go too fast and it's a mess). Add the vodka, then top it off with the last ounce of lemonade. Stir once, with a mighty long spoon. Squeeze the lemon slice over the top and drop it in. ","[Lager, Pilsner, Hefeweizen]" 49781,"Brie and Asparagus in Phyllo 5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness, number 4) 1 cup melted butter 1/4 cup grated Parmesan 1 small wheel brie cheese (about 8 ounces), cut into 16 mini-wedges 16 asparagus tips, blanched Instructions: Preheat oven to 350 degrees F. Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 \folds\ total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49782,"Beef Lasagna 1 slice bacon, chopped 1/2 onion, finely chopped 1 carrot, gratedKosher salt and freshly ground black pepper 4 cloves garlic, minced 1/ 2 pound ground beef 1/4 cup red wine 1 (20-ounce) jar prepared marinara sauce 1/4 teaspoon ground cinnamon 4 cups milk 3 tablespoons butter 1/3 cup flour Pinch ground nutmeg 1/2 teaspoon granulated garlic Kosher salt and freshly ground black pepper 2 cups (4 percent milkfat) cottage cheese 1 egg 1/4 cup grated Parmesan Kosher salt and freshly ground black pepper Vegetable cooking spray 9 sheets boil-free lasagna noodles 3 cups total grated mozzarella and Cheddar (according to preference) Instructions: Preheat the oven to 400 degrees F. For the meat sauce: In a large saucepan or small Dutch oven, cook the bacon over medium-high heat until nearly crisp, about 5 minutes. Add the onions and carrots, season with salt and pepper, and cook until softened, another 3 minutes. Add the garlic and cook another minute. Add the ground beef and cook until the beef is no longer pink, 6 to 7 minutes. Deglaze the pan with the wine and add the marinara sauce and cinnamon. Fill the jar one-quarter full with water, swish it around to pick up any sauce left behind, and add it to the pot. Remove from the heat and set aside. For the bechamel sauce: Heat the milk in the microwave for 2 minutes. In a large saucepan over medium heat, melt the butter, and then whisk in the flour. Cook, whisking constantly, for 2 minutes. Whisk in the warm milk and cook until thickened, whisking frequently, about 10 minutes. Add the nutmeg, garlic, salt, and pepper and set aside. For the cottage cheese layer: In a blender or food processor, add the cottage cheese, egg, and Parmesan, and pulse until the cottage cheese curds are small (the mixture will resemble ricotta). Season with salt and pepper and set aside. To assemble: Spray a 9 by 13-inch baking dish with cooking spray. Spread 1/4 cup water plus 1/4 cup meat sauce in the bottom of the pan. Lay 3 noodles crossways in the pan. Divide the cottage cheese mixture in half. Divide the remaining meat sauce in thirds. Divide the grated cheese into fourths. Divide the bechamel into thirds. Add the layers in the following order: cottage cheese, meat sauce, grated cheese, and bechamel. Then, add another layer of noodles, cottage cheese, meat sauce, grated cheese, and bechamel. Finally, add the remaining 3 noodles, meat sauce, grated cheese, and bechamel. Spray a large piece of foil with cooking spray and cover the lasagna tightly. Bake for 50 minutes. Remove the foil and top with the remaining grated cheese and cook an additional 10 minutes, or until the lasagna is bubbling. Allow the lasagna to rest 15 minutes before cutting into squares and serving. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 49783,"Pineapple Rum Flambe 2 1/2 tablespoons butter 2 1/2 tablespoons brown sugar 1 large can pineapple slices, drained 1/4 cup rum Instructions: In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves. Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned. Add rum and flambe. Arrange on dessert plates. ","[Mauzone, Moscato, Cava, Vinho Verde]" 49784,"Turnip Gratin 2 cups heavy cream 3 cloves garlic, smashed 1 bundle thyme Pinch of cayenne Kosher salt 1/2 stick butter, plus extra for baking dish 2 pounds turnips, peeled and sliced very thin (mandoline works best) 1 1/2 cups grated parmigiano Instructions: Special Equipment: mandolin, 11 by 7-inch baking dish Preheat the oven to 375 degrees F. Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes. Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up. Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily. For easier serving, let the dish rest 10 to 12 minutes before serving. Who knew a turnip could be soooooooooooooo good! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 49785,"Vegan Lemon Bars 1 1/4 cups all-purpose flour 1/2 cup vegan confectioners\u2019 sugar
1 tablespoon grated lemon zest (from about 2 lemons)
1/4 teaspoon salt
1/2 cup coconut oil, lightly chilled (15 minutes in the refrigerator is fine)
1/4 cup cashew milk
1 1/2 cups vegan granulated sugar 1/4 cup cornstarch
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest (from about 4 lemons)
1/8 teaspoon ground turmeric
1 cup cashew milk without stabilizers or additives
2/3 cup freshly squeezed lemon juice (from about 6 lemons)
2 tablespoons coconut oil
Confectioners\u2019 sugar, for dusting
Instructions: Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking pan with two 8-by-16-inch pieces of aluminum foil so the foil extends over all 4 sides. For the base: Pulse the flour, confectioners\u2019 sugar, lemon zest and salt in a food processor to combine (about 4 long pulses). Scatter bits of the chilled coconut oil across the top and pulse about 10 times to distribute the oil; the mixture will be dry and sandy. Sprinkle the cashew milk over the top and pulse about 6 times to form a homogenous and sticky dough, like a soft sugar cookie dough.
Spoon chunks of the dough evenly across the prepared pan, then press it firmly but gently into the bottom, sides and corners, wetting your hands slightly with cool water to keep the dough from sticking to them. Poke 12 or so holes across the dough with a fork.
Bake until the edges of the dough are light golden brown and the top is dry, about 30 minutes. About halfway through, it may puff away from the pan in spots; poke those spots with a fork or carefully press back down with your hand. Continue to bake, checking once or twice more and repeating as needed. Transfer the pan to a wire rack and set aside.
For the topping: Whisk together the granulated sugar, cornstarch, flour, lemon zest and turmeric in a small saucepan. (The color won\u2019t turn bright yellow right away, so don\u2019t be tempted to add more turmeric.) Whisk in the cashew milk and lemon juice. Bring the mixture to a boil over medium-high heat, whisking constantly, about 5 to 6 minutes. Once it comes to a boil, continue to boil and whisk for 2 minutes more. The bubbles will get slower and pop bigger as the mixture thickens; you can reduce the heat to a strong simmer if you are concerned a bubble might burst and burn your hand.
Remove from the heat, add the coconut oil and whisk until melted and thoroughly incorporated. Scrape the mixture over the baked base and spread to the sides of the pan in an even layer. Cool to room temperature, about 1 hour. Cover with foil and refrigerate at least 4 hours and up to 8 hours. When the bars are ready, lift the foil from the pan using the overhangs, then slide the base onto a cutting board. Let the bars come to room temperature, about 1 hour or more, depending on the temperature in your kitchen. Slice into sixteen 2-inch squares or thirty-two 1-by-2-inch bars (they are very rich, so you may prefer the smaller size). Dust the tops with confectioners\u2019 sugar before serving (see Cook\u2019s Note). The bars will keep in an airtight container at room temperature for 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49786,"Crab Cioppino 1/8 cup olive oil 1/4 cup onions, chopped fine 2 cloves garlic, chopped Crab butter* 1 cup dry white wine 2 cups peeled, seeded, and chopped fresh tomatoes 1 1/2 cups tomato sauce, recipe follows 1 cup clam juice or fish broth 2 fresh live Dungeness crabs (11/2 to 2 pounds each) or 4 pounds of live blue crabs 8 large shrimp, shelled and deveined 16 Manila clams, well scrubbed 16 black or green mussels, well scrubbed Chopped parsley, as needed Salt and pepper, to taste Red pepper flakes, to taste 1/2 cup olive oil 1 onion, chopped 6 cloves garlic, finely chopped 40 ounces canned puree tomatoes 18 basil leaves, julienne Salt and pepper, to taste Instructions: In an 8-quart kettle or pot, heat the olive oil and saute the onions until transparent. Add the garlic and saute until it begins to brown. Stir in crab butter and let cook slowly for 2 minutes (crab butter is saffron yellow in color and adds a distinctive rich flavor). Next, add the wine, and reduce. Add tomatoes and tomato sauce, broth, and live crabs. To simmer at low heat for about 5 minutes. Add shrimp, clams, mussels and cook for 2 more minutes. Serve in a bowls and sprinkle with fresh parsley. Add salt, pepper, and red pepper flakes, to taste. If your crab is cooked ahead of time, add it to the recipe at the same time you add the clams, shrimp, and mussels. *Fresh crab usually has yellowish matter under the shell in the center of the body, called crab butter, or fat, or mustard. It is edible and considered quite tasty. Warm heavy skillet on medium heat. Add olive oil and diced onion. When onion becomes transparent, add the garlic and cook until lightly brown. Add tomatoes, basil leaves, salt and pepper, and simmer for 45 minutes.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 49787,"Sunny's Easy Raspberry Brookie Pie 1 pint raspberries Zest of 1 lemon plus juice of 1/2 1/4 cup sugar
1 tablespoon cornstarch
Nonstick cooking spray, for the pan One 18-ounce box brownie mix One 16.5-ounce tube chocolate chip cookie dough
Ice cream for serving, optional
Instructions: For the filling: Combine the raspberries, lemon zest, lemon juice, sugar, cornstarch and 1 tablespoon water in a small saucepot on medium heat. Bring to a simmer, stirring, and cook until thick and reduced, 5 to 10 minutes. Set aside and let cool for 10 minutes. For the base: Preheat the oven or a grill to 350 degrees F. Spray the bottom and sides of a 9-inch cast-iron pan, pie pan or 8-inch square baking pan. Prepare the brownie batter according to the box instructions. Pour half of the brownie batter into the prepared pan and spread evenly. Pour over the raspberry filling (you may not need it all), then add the remaining brownie batter. Break off little knobs of the cookie dough and place in splotches around the top of the pie. Bake or grill until the top is golden and a toothpick poked in the center doesn't come out wet with brownie batter, 20 to 25 minutes. Let cool slightly, then cut or scoop out and serve with ice cream, if desired. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 49788,"Chocolate Eminence 6 ounces bittersweet chocolate 3 tablespoons water 5 large eggs, separated 1/2 cup granulated sugar Pinch salt 12 ounces milk chocolate 1 1/2 cups heavy cream 1/2 stick unsalted butter 1/2 cup sugar 1/2 teaspoon lemon juice 1/2 cup toasted, skinned hazelnuts, coarsely chopped Cocoa powder and chocolate shavings, for garnish Instructions: Heat the oven to 350 degrees F.
Position a rack at the middle level. Cut the chocolate finely and combine it with the water in a heat-proof bowl. Place the bowl over a pan of hot, but not simmering, water and stir occasionally until the chocolate is melted and the mixture is smooth.
In the bowl of an electric mixer fitted with the whip, beat the yolks with half the sugar until very light.
In a separate bowl, beat the egg whites with the salt until they are just beginning to hold a very soft peak, then beat in the remaining sugar in a slow stream, beating faster. Mix the chocolate mixture into the yolks, then fold in the egg whites. Pour the batter into the prepared pan and smooth the top. Bake the layer for about 15 minutes, until firm to the touch.
Remove the pan from the oven and loosen the cake with a small, sharp knife. Pulling on the paper, slide the layer on the work surface to cool, about 20 minutes. For the Ganache: Cut chocolate finely and set aside. Bring cream and butter to a boil; remove from heat and add chocolate. Whisk until smooth and refrigerate until thickened. For the Praline: Combine sugar and lemon juice in a medium pan and stir well to mix. Place over low heat and stir occasionally until sugar is melted and caramelized. Stir in hazelnuts and scrape mixture to a buttered pan. Allow to cool and harden, then break up and grind to a coarse powder in the food processor. To assemble cake, cut layer into 2 (9-inch) disks and dice scraps. Whip the ganache on the mixer with the whip to lighten it. Place 1 cake layer on a cardboard and spread with 1/3 of the ganache. Sprinkle with half of the praline and the cake scraps. Sprinkle the cake scraps with more pralines. Spread another third of the ganache on the praline and top with the other layer. Use the rest of the ganache to enclose the whole cake and press chocolate shavings against the side of the cake. Dust top of cake with cocoa powder and mark a lattice pattern in the cocoa with a serrated knife. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 49789,"Lemon-Cornmeal Cookies 5 ounces butter (1 1/4 sticks) 3 cups sugar 1 cup egg whites (approimately 6 to 7 large eggs) 1 tablespoon vanilla extract 2 large lemons, zested 4 cups all-purpose flour 8 ounces yellow cornmeal (1/2 pound) 1 teaspoon baking powder 1/2 teaspoon salt Sugar, for sprinkling Instructions: In an electric mixer, with the paddle attachment, cream together butter and sugar until light, Add egg whites, extract and zest and beat until blended well. Combine dry ingredients and add to the mixing bowl on low speed. Mix until almost blended. Remove bowl from mixer and stir gently to finish blending. With a 2 fluid ounce scoop (1/4 cup), scoop the dough onto a parchment-lined cookie sheet and flatten slightly with damp fingers. Sprinkle tops of cookies with a generous amount of granulated sugar. Bake 18 to19 minutes, until just beginning to brown around the edges. Let cool on cookie sheet 5 minutes, then remove cookies to a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 49790,"Chicken Cacciatore 1/4 cup olive oil 6 chicken drumsticks 6 chicken thighs Kosher salt and freshly ground black pepper 4 ounces pancetta, cut into 1/4-inch dice 1 medium onion, chopped 3/4 cup chopped carrot 1 celery stalk, chopped 1 clove garlic, finely chopped 2 teaspoons finely chopped fresh marjoram or oregano leaves 1 cup dry red wine One 28-ounce can plum tomatoes packed in puree, crushed 2 tablespoons chopped flat-leaf parsley leaves Instructions: Heat a large Dutch oven over medium heat, add 2 tablespoons of the olive oil. Season the chicken parts with salt and pepper. Working in batches, fry the chicken until golden brown, about 7 minutes per side. Set the browned chicken aside on a platter. Discard the oil. Return the Dutch oven to the heat and add the remaining oil. Saute the pancetta until golden brown, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and reserve. Add the onion, carrot, and celery and scrape up the browned bits with a wooden spoon. Reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are golden brown, about 15 to 20 minutes. Add the garlic and marjoram or oregano and cook for 2 minutes more. Add the wine and cook over high heat, stirring frequently, until the liquid is reduced by about two thirds. Add the reserved pancetta, tomatoes, and puree; season with salt and pepper to taste. Bring the sauce to a slow simmer and partially cover. Cook, stirring occasionally, until the flavors come together, about 35 to 40 minutes. Preheat the oven to 350 degrees F. Add the chicken pieces to the simmering sauce and cook for 1 minute to heat through. Transfer the pan to the oven, and cook the chicken until tender, about 35 to 40 minutes. Remove the chicken from the oven and transfer the meat to a heated platter, and cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and discard. Stir the parsley into the sauce, and season with salt and pepper to taste. Pour the sauce over the chicken and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 49791,"Spiced Chicken and Grape Skewers 2 tablespoons olive oil 1/2 teaspoon lemon zest 1 tablespoon lemon juice 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt 1 pound boneless skinless chicken breast, cut into 3/4-inch cubes 8 (10-inch) skewers 1 1/2 cups seedless green grapes Cooking spray 2 tablespoons chopped fresh mint leaves 1 lemon, cut into wedges Instructions: In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden. Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49792,"Double Shot Mocha Latte Cupcakes 3 large eggs 1 1/4 cups granulated sugar 1 cup unsweetened applesauce 1/2 cup vegetable oil 1 teaspoon vanilla extract 3/4 cup heavy cream 2 cups dark chocolate chips 1 1/2 cups heavy cream 1/2 cup dark chocolate chips 1/2 cup hot espresso 2 cups unbleached flour 1/2 cup Dutch process cocoa powder 1 tablespoon plus 1 teaspoon baking powder 1/2 teaspoon kosher salt 2 tablespoons confectioners' sugar 1 tablespoon cold espresso Instructions: For the ganache: Put the chips in a medium bowl. Heat the heavy cream in a small saucepan just until it bubbles around the sides. Immediately pour the hot cream over the chocolate, give the bowl a good shake and let stand 10 minutes, shaking the bowl occasionally. Then whisk until the mixture is homogenous, 20 to 30 seconds. Chill about 40 minutes, stirring occasionally and scraping down the sides, until the mixture is almost spreadable. Give it another brief whisk, and let stand at room temperature until it's at frosting consistency.
For the cupcakes: Preheat the oven to 325 degrees F. Line standard muffin pans with 20 cupcake liners. In a small bowl, stir the chocolate chips into the hot espresso until melted; cool in the refrigerator to room temperature.
Sift the flour, cocoa powder, baking powder and salt into a bowl. In the bowl of an electric stand mixer with a paddle attachment, beat the eggs, granulated sugar, applesauce, oil and vanilla at medium-high speed for about 2 minutes. Beat in the cooled chocolate mixture until the mixture is homogenous. With the mixer on medium-low speed, add the flour mixture and beat just until incorporated, scraping the sides as necessary. It's ok if the batter is slightly lumpy. Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
Bake until a cake tester inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes. Transfer the pans to cooling racks and cool for about 10 minutes, and then transfer the cupcakes to the racks to cool completely before filling and frosting.
While the cupcakes cool, make the filling: In the bowl of an electric mixer fitted with a whisk attachment, whip the cream and confectioners' sugar to firm peaks. On low speed, whisk in the espresso. Use immediately, or hold in the refrigerator until ready to assemble.
To assemble: Use an apple corer or melon baller to remove the center from each cupcake, about three-quarters of the way into the cupcake. Use a pastry bag to pipe some of the espresso cream filling into the centers. Pipe a large rosette of dark chocolate ganache on top of each cupcake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49793,"Smoked Brisket Banh Mi 1 cup brown sugar 4 tablespoons kosher salt
2 tablespoons ground cumin
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons onion powder
1/2 tablespoon cayenne 1/2 tablespoon black pepper
1/2 tablespoon white pepper
One 8- to 10-pound brisket, untrimmed Lemongrass Marinade, recipe follows Sriracha mayonnaise, for spreading Six to eight 6-inch baguettes, sliced three-quarters of the way lengthwise Sliced jalapenos, for serving Scallions, sliced in thin 4-inch long slices, for serving Pickled Daikon and Carrots, for serving, recipe follows English cucumber, sliced in 5-inch-long, 1/2-inch-thick slices, for serving Fresh cilantro sprigs, for serving 1 cup granulated sugar 1/2 cup cola 1/2 cup minced lemongrass
3 tablespoons black pepper
3 tablespoons fish sauce
2 tablespoons kosher salt 1 tablespoon peanut oil
1 tablespoon sesame oil
3 cloves garlic, minced
3 shallots, minced
1 cup white vinegar 1/2 cup granulated sugar
1 tablespoon salt
1/2 cup grated carrots
1/2 cup grated daikon
Instructions: Preheat a smoker to 225 degrees F. (See Cook's Note) Mix together the brown sugar, salt, cumin, granulated garlic, paprika, chili powder, onion powder, cayenne, black pepper and white pepper in a large bowl. Trim the brisket so about 1/4-inch of fat remains. Apply the rub generously on all sides of the brisket, massaging it into the meat. Smoke the brisket until the internal temperature reaches approximately 155 degrees F, 4 to 5 hours depending on size. Remove the brisket from the smoker and wrap in 2 layers of plastic wrap, followed by 1 layer of foil and a final layer of plastic wrap. Place in a roasting pan and continue cooking in an oven or smoker at 190 degrees F until very tender, another 16 to 18 hours. The brisket will be too tender to slice. Let cool, then refrigerate for 24 hours. Slice the brisket into 1/2-inch-thick slices, preferably from the lean side, and place in the Lemongrass Marinade for at least 4 hours or up to overnight. To build the sandwiches, spread some sriracha mayonnaise on the inside of the baguettes. Place some jalapenos on the bottom half of the bread and top with some brisket, scallions, pickled daikon and carrots, cucumber and cilantro. Mix together the sugar, cola, lemongrass, black pepper, fish sauce, salt, peanut oil, sesame oil, garlic and shallots in a large bowl. Mix together the vinegar, sugar and salt in a bowl and stir until dissolved. Add the carrots and daikon and stir. Refrigerate overnight. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 49794,"\T\ Marinated Salmon Gravlax 1/4 side of salmon (skin on, pin bones out) 1 cup dill, chopped 1/4 cup rock salt 2 tablespoons cracked white peppercorns 2 tablespoons brandy 2 tablespoons vegetable oil 3 tablespoons sugar 1 tablespoon saskatoon berry tea (see note) Instructions: Lay salmon skin side down in a stainless steel container. Mix together dill and remaining ingredients. Cover evenly with this mixture. Cover the container with plastic wrap and refrigerate for 48 hours. After 48 hours, brush off the marinade mixture, leaving a light coating on the salmon. Slice thinly and serve cold. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 49795,"Chocolate Mint Sandwich Cookies 1 stick (8 tablespoons) unsalted butter, softened 1/2 cup granulated sugar
1/3 cup light brown sugar
1/4 teaspoon kosher salt
2 large eggs plus 1 large egg yolk
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder, plus more for dusting
2 sticks (16 tablespoons) unsalted butter, cut into pieces 1/4 cup fresh mint leaves (about 20)
2 cups confectioners' sugar
2 tablespoons heavy cream
Pinch kosher salt
A few drops green food coloring
12 ounces semisweet chocolate, finely chopped
1 tablespoon vegetable oil
Instructions: For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Beat the butter, granulated sugar, brown sugar and salt in a stand mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs 1 at a time, beating well in between each addition. Add the yolk and vanilla and beat until combined. Reduce the speed to low. Stir together the flour and cocoa powder in a small bowl, then add it to the dough in two batches, mixing well in between each.
Remove the dough from the bowl and place on a piece of plastic wrap (the dough will feel a bit wet but will come together once chilled). Form the dough into a disc and wrap tightly. Refrigerate until chilled, about 1 hour.
Place some cocoa powder in a small bowl. Scoop a 2-tablespoon piece of dough and roll into a ball. Dip the bottom of a flat-bottomed jar or glass in the cocoa powder and press the cookie out into a flat 3-inch disc. Place on the prepared baking sheet and repeat with the remaining dough. Bake the cookies until set and just starting to turn darker brown on the bottom, 9 to 11 minutes. Remove from the oven and let sit for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
Meanwhile, make the buttercream: Melt the butter with the mint in a small saucepan over medium-low heat. Reduce the heat to low and continue to cook the butter, gently mashing the mint, until the butter starts to take on the flavor of the mint, about 15 minutes. Strain the butter into a small bowl and immediately place it in the fridge to solidify, about 30 minutes. Scrape the butter into the bowl of a stand mixer and beat on medium-high speed until it is light and fluffy, about 5 minutes. Reduce the speed to low and beat in the confectioners' sugar in batches. Beat in the heavy cream, salt and food coloring. Transfer to a piping bag fitted with a round tip. Build the cookies: Pipe buttercream on the bottoms of 9 cookies to cover in an even layer. Top each with another cookie, then chill until the buttercream is hardened, about 30 minutes. Meanwhile, line a plate with parchment paper. Melt the chocolate and vegetable oil together in a small saucepan over medium heat until smooth. Working with one cookie at a time, gently place in the chocolate and spoon more chocolate over the top until completely coated. Use a slotted spatula or spoon to remove the cookie from the chocolate and place on the lined plate. Repeat with the remaining cookies. Refrigerate until the chocolate is hardened, about 10 minutes.
","[Pinot Grigio, Riesling, Moscato, Chianti]" 49796,"Rib-Eye Steaks with Berries and Blue Cheese Canola oil 2 large shallots, sliced (about 1 cup) 1/2 cup sliced white mushrooms 1 1/2 tablespoons cracked black peppercorns 1 tablespoon sugar 4 cups dry red wine 2 cups ruby port 1 1/2 cups veal stock (or a mix of chicken and beef stock) 1 1/2 cups veal stock (or a mix of chicken and beef stock)
2 sprigs thyme 1 bay leaf 1/2 cup huckleberries, blackberries or blueberries 2 1 1/2-pound bone-in rib-eye steaks (1 3/4 to 2 inches thick) Kosher salt and freshly ground pepper Canola oil 2 tablespoons unsalted butter 6 ounces Maytag blue cheese, crumbled Instructions: Make the port wine reduction: Add enough canola oil to a large nonreactive stockpot to cover the bottom and set it over high heat. Just before the oil starts smoking, add the shallots, mushrooms and peppercorns and reduce the heat to medium. Sweat the vegetables until brown bits form on the bottom of the pan, about 5 minutes, then add the sugar. Add the red wine and port and deglaze the pan, scraping the brown bits off the bottom. Simmer the liquid until it has reduced to about 1 1/2 cups, about 40 minutes. Add the stock and cook until the liquid has reduced to 1 1/2 cups, about 15 more minutes. Be sure to skim off any foam that forms on the surface. Transfer the liquid to a heatproof bowl. Add the thyme and bay leaf, then cover tightly with plastic wrap. Let infuse 1 hour. Strain through a fine-mesh strainer into a saucepan and set aside. Make the steaks: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Thoroughly blot the meat dry and season both sides liberally with salt and pepper. Add enough canola oil to 2 large skillets to cover the bottoms (about 2 tablespoons each) and set over high heat. Just before the oil starts smoking, add a steak to each skillet and cook 6 minutes. Check the bottoms of the steaks to see if they are charred to your liking. Flip the steaks with tongs and add 1 tablespoon butter to each skillet. Cook, tilting the skillets and spooning the butter over the steaks, 2 more minutes. Transfer the steaks to a rimmed baking sheet; transfer to the oven and bake until a meat thermometer registers 125 degrees F (medium rare), an additional 3 minutes. Transfer the steaks to a cutting board and let rest at least 7 minutes before serving. Meanwhile, warm the port wine reduction until it simmers. Stir in the berries and cook 30 seconds. Remove from the heat. Slice the steak off the bone in 1 piece with a sharp knife, then slice the meat against the grain. Serve with the port wine reduction and crumbled blue cheese. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 49797,"Scallop Phyllo Pizza With Pinot Noir Sauce 15 phyllo sheets, room temperature 16 ounces butter, melted Salt and white pepper 24 (U-10) scallops Olive oil, to saute 12 to 14 Peruvian purple potatoes, cut in 2-inch slices 10 ounces leeks 8 ounces tomato, seeded and small diced 8 chervil sprigs Pinot Noir Sauce, recipe follows 8 ounces butter, (2 sticks) 3 ounces shallots, minced 2 cups Pinot Noir 1 bay leaf Whole peppercorns 1 cup heavy cream Sea salt 1 teaspoon freshly squeezed lemon juice Instructions: Preheat the oven to 375 degrees F. Lay out a sheet of phyllo on a flat work surface and brush it with melted butter and sprinkle with salt and white pepper. Repeat until you have 15 layers of phyllo. Cut into 2 (6-inch) circles. Lay phyllo out on parchment paper or lightly oiled cookie pan. Bake until golden, about 10 minutes. Remove from oven. Clean scallops by pulling off attaching side muscle. Pat dry with a clean towel. Heat a large heavy-duty saute pan over high heat. Add olive oil and heat almost to the smoke point. Season scallops with salt and pepper. Sear on both sides until golden brown, about 30 seconds on each side. Remove from the pan, set aside and keep warm. Bring the potatoes to a boil in salted water. Boil until fork tender, about 20 minutes. Drain, cool, peel, and slice across so that they are approximately the same thickness as the scallops. Set aside. Cut leek in half lengthwise, clean, remove core, and cut into 1/4-inch dice. In a small saute pan, saute the leek and tomato in a little olive oil, just until the leeks begin to soften. Set aside. Preheat the oven to 375 degrees F. Alternate, the scallops and potatoes around the perimeter of phyllo disks. Place in the oven and cook just until the scallops are cooked, about 3 to 5 minutes. Remove from the oven and top with the sauteed leek and tomatoes. Drizzle with the Pinot Noir sauce on the outside. Garnish with chervil. Serve immediately. In a heavy bottom saucepot melt the butter and add shallots. Saute until the shallots are tender. Add the Pinot Noir, bay leaf, and whole peppercorns and reduce by 3/4. Add the heavy cream and reduce by half. Strain and finish with salt and the lemon juice. This sauce will not reconstitute after refrigeration. ","[Pinot Noir, Chardonnay, Sauvignon Blanc, Riesling]

" 49798,"Mushroom Steak and Chunky Fries with Beurre-Less Blanc Sauce 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch-thick batons 3 tablespoons vegetable oil Flaky sea salt Freshly ground black pepper 4 large portobello mushrooms, stems trimmed 1 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon fresh thyme, chopped Pinch flaky sea salt Pinch freshly ground black pepper 5 shallots, finely chopped 4 sprigs thyme 1 tablespoon olive oil 1 cup vegetable broth 1 cup dry white wine 1 teaspoon cornstarch mixed with 1 tablespoon water 1 tablespoon Dijon mustard 1/2 cup unsweetened plant-based cream 5 ounces watercress Instructions: For the chunky fries: Preheat the oven to 400 degrees F (200 degrees C) with a rack on the top shelf. Add the potato batons to a saucepan of boiling water and par-boil for 5 minutes. Drain and leave to steam-dry for a few minutes to get rid of any excess moisture. Add the vegetable oil to a large sheet pan. Add the par-boiled potatoes, season with salt and pepper and toss to coat in the oil. Bake for 30 minutes (no need to turn them), until crisp and golden. For the mushrooms: Preheat a large ridged skillet. Rub the mushrooms in the olive oil, garlic powder, thyme, salt and pepper. Place the mushrooms in the skillet, stalk-side down. Cook for 3 minutes. Turn and cook the other side for another 3 minutes. For the beurre-less blanc sauce: In a wide small pan over medium heat, saut the shallots and thyme sprigs in the olive oil for 5 minutes, until the shallots are soft and translucent. Add the broth and white wine and simmer until reduced by half, around 5 minutes. Strain to get rid of the shallots and thyme, then return the liquid to the pan. Add the cornstarch mixture, Dijon and plant-based cream. Cook for a couple of minutes longer, until thickened. To serve: Place 1 mushroom on each plate, arrange the fries alongside, tuck in the watercress and drizzle some sauce over the mushroom. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 49799,"S'mores 2 cups chopped dark chocolate 10 marshmallows 5 chocolate sandwich cookies, chopped (recommended: Oreo) 1 small bunch fresh mint leaves, chopped, plus leaves for garnish 1 cup heavy cream, whipped Pizzelles Instructions: Preheat a grill over high heat. On a heavy duty sheet of aluminum foil, add the chocolate, 5 marshmallows, chocolate cookies, and top with chopped mint. Carefully close the foil and put on the grill over indirect heat. Heat until the chocolate is melted. Put the remaining 5 marshmallows onto a skewer and grill on all sides. Put a pizzelle on each of 5 plates and top with the chocolate mixture. Add a dollop of whipped cream, and a toasted marshmallow. Garnish with a broken pizzelle and mint leaves. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 49800,"Fried Crisp Pork with cl-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates 2 cups water 4 guajillos, stemmed and seeded 2 anchos, stemmed and seeded 5 cl de arbols, stemmed and seeded 1/4 pound tomatillos, husked 1 white onion, peeled and quartered 2 garlic cloves 3/4 cup roasted peanuts 2 1/2 cups cups water 10 bunches thyme 2 sprigs oregano 1 medium white onion, quartered 5 cloves garlic 2 pounds boneless pork butt diced into 1/2-inch pieces 2 pounds lard Warm corn tortillas, as an accompaniment Sliced radishes, as an accompaniment Shredded lettuce, as an accompaniment
Instructions: For the salsa: In a small saucepot, bring 2 cups of water to a boil. In a cast iron skillet, toast the chiles until they start to smoke and blister. Remove from the pan and place in a bowl and cover with boiling water. In the same cast iron skillet, toast the tomatillo, onion, and garlic until soft and they char a little. Put the soaked chiles, peanuts, onion, tomatillo, and garlic in a food processor with the cl water. Puree until smooth, and season with salt and pepper. For the carnitas: In a large stockpot, heat 2 1/2 cups of water with the thyme, oregano, white onion, garlic, and salt. When it comes to a boil add the diced pork butt and cook covered for 1 hour. Remove and drain. In a large Dutch oven, heat the lard. When lard is smoking, sear the pork to brown all sides. Remove and serve with warm tortillas, guajillo-peanut sauce, radishes, and shredded lettuce. ","[Rioja, Tempranillo, Garnacha, Barbera]" 49801,"Chilled Raw Corn Soup 2 cups fresh corn kernels, plus more for topping (from about 3 large ears) 1 orange or yellow bell pepper, chopped 1 jalape?o pepper, seeded and chopped 1/4 sweet onion, chopped 1/2 cup orange or yellow cherry tomatoes 1 clove garlic 1/3 cup extra-virgin olive oil, plus more for drizzling 2 tablespoons white wine vinegar 1/4 teaspoon ground cumin Kosher salt Instructions: Combine the corn, bell pepper, jalape?o, onion, tomatoes and garlic in a blender. Add the olive oil, vinegar, cumin and 1/2 teaspoon salt and puree on high speed until very smooth. Strain the soup through a fine-mesh sieve into a bowl, using a rubber spatula to push it through. Season with salt. Refrigerate the soup until cold, 1 to 2 hours. Pour into bowls and top with more corn and a drizzle of olive oil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 49802,"Roasted Veal Oscar with Sweet Maine Lobster, Asparagus, and Sauce Choron 4 large artichokes, leaves and choke removed 2 cups milk 2 cups heavy cream 1/2 cup mascarpone 1/4 cup goat cheese Salt Black pepper 2 tablespoons sweet butter 2 medium shallots, minced 1/4 teaspoon freshly ground pepper 1/2 cup dry white wine 1/2 cup white wine vinegar 3 egg yolks 4 tablespoon water 1/2 teaspoon salt 1/2 pound sweet butter clarified 1 tablespoon tarragon minced 1 teaspoon tomato paste or 1 tablespoon peeled, seeded, and finely chopped tomato 4 (6 ounce) veal cutlets 4 (1 pound) lobsters 16 ounces artichoke puree, recipe above 20 spears asparagus 12 ounces choron sauce, recipe above Salt Black pepper 4 tarragon sprigs Instructions: For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot. Cover the artichokes with milk and cream. Bring to a boil and reduce to a low simmer. Cook the artichokes until very tender. Strain the artichokes (reserving the liquid). Transfer to a food processor. Add a little of the reserved cream if needed. Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together. Season with salt and pepper if needed. Stir in the butter. Transfer to a container and keep warm. For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoons of liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Whisk the chopped tomato or tomato paste into the sauce biarnaise. Correct seasoning, to taste. Keep warm until needed. Preparation time: 25 minutes Yield: 1 1/2 to 2 cups For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat. Transfer to a preheated 350 degree F. oven and cook until medium rare (5 to 6 minutes). Remove from oven and keep warm. Steam the lobsters for 5 to 7 minutes, remove from water and let rest for 4 minutes. Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve. Steam the cleaned asparagus until slightly underdone. Place a 4 ounce scoop of the artichoke puree in the center of each of 4 plates. On the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the 2 items. Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate. Garnish with the tarragon sprig. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49803,"Calamar Supremo 1/2 pound calamari 1 tablespoon freshly chopped parsley leaves 2 garlic cloves, crushed 3 cups habas blancas (white beans) 1 cup grated Parmigiano-Reggiano 2 tablespoons olive oil 2 tablespoons balsamic vinegar Instructions: Place calamari in a oiled pan, grill on medium heat for 3 minutes or until calamari changes from white to purple. Add parsley, garlic and beans and stir for an additional 3 minutes. Reduce heat by half for an additional minute. Plate, topping with cheese, oil and vinegar ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 49804,"Ultimate Beef Stew 3 tablespoons good olive oil 4 ounces small-diced pancetta 3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone) Kosher salt and freshly ground black pepper 1/4 cup Cognac or brandy 1 cup hearty red wine, such as a C?tes du Rh?ne or Chianti, divided 2 cups chopped yellow onions (2 onions) 2 cups chopped fennel, trimmed and cored (1 large bulb) 2 tablespoons minced garlic (6 cloves) 1 (14.5-ounce) can diced tomatoes, including the juices 2 tablespoons tomato paste 2 cups beef broth, such as College Inn 1 pound carrots, scrubbed and cut 1/2 inch thick diagonally 1 pound Yukon Gold potatoes, scrubbed, 1-inch diced 10 ounces frozen peas Instructions: Preheat the oven to 300? F. Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside. Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don\u2019t cook them all in one batch or they won\u2019t brown!) Transfer the second batch to the bowl and set aside. Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and saut, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute. Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering. Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 49805,"Mediterranean Cornish Hens 2 Cornish game hens (1 1/2 to 1 3/4 pounds each) Kosher salt and freshly ground pepper 2 lemons (1 thinly sliced, 1 zested and juiced) 2 tablespoons unsalted butter 1/2 onion, chopped 1 1/2 cups Israeli couscous 1 3/4 cups low-sodium chicken broth 1 zucchini, quartered lengthwise and sliced 1/4 inch thick 1/4 cup honey 1 teaspoon ground cumin 1/2 teaspoon paprika 3 tablespoons chopped fresh cilantro Instructions: Preheat the oven to 450 degrees F. Cut the hens in half with kitchen shears, cutting along one side of the breastbone. Place the hens on a rimmed baking sheet, cut-side down; season with salt and pepper. Scatter the lemon slices over and around the hens. Roast until the hens are golden, about 20 minutes. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened, 3 minutes. Add the couscous and cook, stirring occasionally, until lightly toasted, 3 minutes. Add the broth; season with salt and pepper. Bring to a simmer, then reduce the heat to low. Cover and cook until most of the liquid is absorbed, about 8 minutes. Stir in the zucchini, cover and cook until tender, about 3 more minutes; set aside. Combine the honey, cumin, paprika and lemon juice. Brush on the hens and continue roasting until cooked through, 5 to 7 more minutes. Stir the cilantro and lemon zest into the couscous and season with salt and pepper. Serve with the hens and drizzle with any pan juices. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 49806,"Milk Chocolate Pudding with Raspberries 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 milk chocolate chips 1/2 cup fresh raspberries 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 egg 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. Stir in the chocolate chips until smooth. Divide the pudding among four to six 4-ounce bowls or 1/2-cup ramekins, topping each with 1 to 2 tablespoons of the berries. Cover with plastic wrap and refrigerate until fully set, about 2 hours. ","[Chardonnay, Moscato, Pinot Grigio, Sauvignon Blanc]" 49807,"Red Curry Marinated Skirt Steak Fajitas 1/4 cup red curry paste 1/2 cup canola oil 1/4 cup plus 2 tablespoons fresh lime juice 2 pounds skirt steak, cut in half or thirds crosswise 1/4 cup clover honey Kosher salt and freshly ground black pepper Sixteen 6-inch flour tortillas, wrapped in foil and warmed on the grill for 5 minutes Pickled Roasted Peppers, recipe follows Barbecued Onions, recipe follows Avocado Crema, recipe follows 1 cup white wine or rice vinegar 1/2 cup apple cider vinegar 2 tablespoons sugar 1 tablespoon kosher salt 1 clove garlic, thinly sliced 2 roasted red bell peppers, peeled, seeded and thinly sliced 2 roasted yellow bell peppers, peeled, seeded and thinly sliced 1 tablespoon finely chopped fresh oregano 2 Vidalia onion, cut into 1/4-inch thick slices Canola oil Kosher salt and freshly ground black pepper BBQ rub, such as Bobby Flay BBQ Rub BBQ sauce, such as Bobby Flay BBQ Sauce 2 ripe Hass avocados, peeled, pitted and chopped 2 tablespoons rice vinegar Juice of 1 lime 1/4 cup fresh cilantro leaves Kosher salt and freshly ground black pepper Instructions: Whisk the curry paste, canola oil and 1/4 cup lime juice in a mixing bowl. Place the steaks in a large baking dish and coat both sides in half the curry mixture. Cover the steaks and refrigerate for at least 4 hours and up to 8 hours. Whisk the honey and remaining 2 tablespoons lime juice in a bowl; set aside half the mixture for dressing the cooked steaks. Heat a grill to high, or heat a cast-iron pan or griddle over high heat. Remove the steaks from the curry mixture and sprinkle with salt and pepper on both sides. Grill the steaks until golden brown and slightly charred on both sides, brushing with the honey-lime mixture a few times. Cook the steaks to medium-rare, about 12 minutes. Remove the steaks from the grill and let sit for 10 minutes before slicing across the grain into thin slices. Place the meat on a platter and immediately drizzle with the reserved honey-lime mixture. Lay the tortillas on a flat surface and place the steak slices in the center. Top with the Pickled Roasted Peppers, Barbecued Onions and a dollop of Avocado Cream. Roll and eat. For the peppers: Combine the white wine vinegar, apple cider vinegar, sugar, salt and garlic in a small saucepan over high heat. Boil until the sugar dissolves. Remove the saucepan from the heat and cool to room temperature. Put the red and yellow bell peppers and oregano in a medium bowl and add the vinegar mixture. Stir to combine. Cover the peppers and refrigerate for at least 4 hours and up to 2 days before serving. Yield: about 3 cups. Heat a grill to medium heat. Brush the onions with canola oil and sprinkle with salt and pepper. Season one side of the onions with BBQ rub and place on the grill, rub-side down. Grill the onions until lightly golden brown, 10 to 15 minutes. Flip the onions over and brush with BBQ sauce. Grill the onions until just cooked through, about 10 minutes. Separate into rings. For the crema: Blend 1/4 cup water, the avocados, rice vinegar and lime juice in a blender until smooth. Add the cilantro, salt and pepper and blend for a few seconds until incorporated. Yield: about 1 1/2 cups. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 49808,"Chopped Tofu and Parsley 1 (14 ounce) package soft tofu 2 tablespoons olive oil 2 tablespoons pureed garlic 1 cup roughly chopped fresh parsley 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice Salt and freshly ground black pepper Instructions: Drain tofu of water, wrap in a thin kitchen towel or 4 layers of cheesecloth, and squeeze to remove any excess moisture. Roughly chop and reserve. Heat oil in a small skillet over low heat. Cook garlic 2 to 3 minutes, then cool. In a bowl, combine tofu, Sauteed garlic, parsley, mayonnaise, lemon juice, salt and pepper. Mash with a fork until fine. Chill and serve as garnish on Spicy Cold Soba Noodles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49809,"Triple Chocolate Parfaits 1 cup hot fudge sauce, any brand 4 shots chocolate liqueur 1 pint chocolate ice cream Canister of spray whipped cream Ground cinnamon or cocoa powder, to garnish Maraschino cherries Instructions: Heat hot fudge sauce in microwave -- remove metal lid. In tall glasses or cocktail glasses, layer chocolate liqueur with chocolate ice cream and top with hot fudge, whipped cream, cinnamon or cocoa powder and cherries on top. ","[Chardonnay, Pinotage, Port, Tawny Port]" 49810,"Baked Coriander Sweet Potatoes 4 sweet potatoes, scrubbed 2 tablespoons olive oil, plus 1/2 cup to finish
4 teaspoons coriander seeds, toasted and cracked
2 teaspoons lemon zest, from 2 lemons
2 teaspoon flake salt
2 tablespoons fresh Italian parsley leaves, roughly chopped, optional
Instructions: Preheat the oven to 425 degrees F. Place the sweet potatoes on a rimmed baking sheet. Pierce the potatoes a few times with the tip of knife and rub with 2 tablespoons olive oil. Roast, flipping halfway through, until the sweet potatoes are soft all the way through, about 1 hour. Remove from the oven and allow to sit for 5 minutes. Cut the potatoes in half and fluff the inside with a fork. Drizzle each half with a tablespoon of olive oil. Sprinkle each half with a few coriander seeds, lemon zest and flake salt. Sprinkle with the parsley leaves to finish if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49811,"Braised Celery and Leeks with Vanilla 8 stalks trimmed celery, peeled and cut into 3-inch lengths 1 leek, halved lengthwise, washed and cut into 3-inch lengths 1 cup chicken broth 4 tablespoons unsalted butter 1/4 teaspoon vanilla extract Kosher salt and freshly ground black pepper 1/4 cup celery leaves Instructions: Preheat the oven to 350 degrees F. Layer the celery and leeks in a baking dish. Add the chicken broth, butter and vanilla extract. Season with 1 teaspoon salt and a couple turns of pepper. Cover with foil and braise in the oven for 30 minutes. Uncover and cook until tender, about 20 minutes more. Top with the celery leaves. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 49812,"Pasta with Tequila, Avocado and Shrimp 8 large tomatoes, cored and seeded 2 teaspoons coarse salt 1/2 teaspoon freshly ground black pepper 1 pound fettuccine 1 pound medium shrimp, peeled and deveined 1 teaspoon crushed red pepper flakes 8 tablespoons (1 stick) unsalted butter, cold 1/2 cup tequila 1 avocado, seed removed, peeled and diced 1 bunch cilantro, chopped Instructions: Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water if dry. Reserve. Fill a large stockpot with water and bring to a rolling boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain in a colander. Melt 4 tablespoons of butter in a large skillet over high heat. Saute shrimp with salt, pepper and red pepper flakes until pinkorange, about 1 minute per side. Add tequila and flambe. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan. Add reserved tomato puree, bring to a boil and cook until reduced by about one third. Adjust seasonings to taste. Break apart remaining butter into small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with avocado and chopped cilantro. Serve immediately. ","[Riesling, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49813,"Grilled Halloumi Olive oil, for brushing and drizzling Two 8-ounce blocks halloumi cheese, each sliced into eight 1-inch-thick sticks 1 tablespoon zaatar
1 teaspoon caraway seeds
1 teaspoon dried oregano
Freshly ground black pepper 1 tablespoon chopped fresh flat-leaf parsley Lemon wedges, for garnish
Instructions: Preheat a grill for cooking over medium-high heat. Brush grill grates with some oil. Brush the halloumi with some of the olive oil. Combine the zaatar, caraway seeds, oregano and pepper in a small bowl. Mix until combined, then sprinkle over all sides of the halloumi. Grill on each side until charred, 1 to 2 minutes. Transfer to a serving platter, drizzle with olive oil and garnish with chopped parsley and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49814,"Caramel Corn 2 cups sugar 2/3 cup water 1 tablespoon butter 4 cups Popped Corn, recipe follows 1/2 cup toasted pecans 1/2 cup toasted cashews Instructions: Place sugar in a saucepan. Pour water around the sides of the pan. Make an X with your finger across the sugar. Cook over medium-high heat, swirling the pan, until the mixture turns a caramel color. Remove from the heat, add the butter carefully as it will bubble up, add popped corn, and toasted nuts. Pour onto a silicone baking mat or foil lined cookie sheet. Break into clusters while still warm. To make popcorn on the stove: put 2 to 3 tablespoons oil in a large pot with high sides, and add 1 kernel of corn. Heat oil over medium-high heat until the kernel pops. Add 1/3 cup corn kernels and shake pan continuously until all the kernels are popped. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 49815,"No-Bake Chocolate Mocha Yule Log 3 cups heavy cream 1/3 cup confectioners' sugar, plus more for decorating 2 tablespoons instant espresso powder 40 chocolate wafer cookies, such as Nabisco Chocolate Wafers 12 ounces semisweet chocolate, chopped Fresh mint leaves, for decorating Fresh rosemary sprigs, for decorating Fresh cranberries, for decorating 7 white store-bought meringues, for decorating 6 marshmallows, for decorating Cocoa powder, for dusting Instructions: Whip together 1 1/2 cups of the heavy cream, the confectioners' sugar and espresso powder in a large bowl with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Spread a heaping tablespoon of the whipped cream onto one side of 39 chocolate wafer cookies (wipe the spoon clean with a rubber spatula between dollops). Spread the whipped cream out on the cookies with a small offset spatula. Stack 5 cookies on top of each other. Repeat with the remaining cookies (including the one without whipped cream) so that you have 8 stacks total. One of the stacks will have a cookie on top with no whipped cream; this stack will be the top stack. To build the log: Lay out a piece of plastic wrap about 20 inches long on the countertop. Working across the entire length of the plastic wrap, lay one of the cookie stacks on its side. Gently press the remaining 7 cookies stacks together, end to end, finishing with the top stack, to make one long cookie log that's about 15 to 18 inches long. Wrap the log up in the plastic wrap and chill for at least 4 hours and up to overnight. While your stack is chilling, make the ganache: Put the chocolate in a medium bowl. Bring the remaining 1 1/2 cups heavy cream to a boil in a small saucepan and pour over the chocolate. Let sit for 10 minutes, then stir until completely melt. Pour the mixture into the bowl of an electric mixer and refrigerate until completely cool, about 30 minutes. Just before frosting, whip the ganache until it just begins to loosen up, turns lighter in color and is spreadable, 30 to 45 seconds. It's important not to overwhip or it will become grainy. Cut a 2- to 3- inch diagonal piece from the top end of the log and place it on top of the log at an angle; this will be the branch. Spread the ganache over the log to cover it completely. Heat a metal fork. Use the tines and the back of a the fork to draw a bark pattern in the ganache, running it along the surface in short strokes. To make the mushrooms: Shave the tops of 6 of the meringues with a rasp grater until they are smooth and round and resemble mushroom caps. Smooth the tops with a wet finger. Mix together 2 tablespoons confectioners' sugar with 1/4 teaspoon water in a small bowl to make a glue. Smear a little of the sugar glue on the bottom of each meringue and stick a marshmallow to it to make a stem. To make a shorter stem, simply cut the marshmallow in half with kitchen shears. Let the mushrooms sit for 30 minutes until the sugar water has hardened. Dust the tops with cocoa powder. Decorate the cake with the mushrooms, rosemary, mint and cranberries. Shave the remaining meringue over top of the cake to make snow. Slice the cake on a diagonal for serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 49816,"Turkey Burgers Filled with Brie and Grilled Granny Smith Apples 1 1/4 pounds ground turkey 4 (1/2-inch) cubes of Brie cheese Olive oil, for brushing the turkey burgers Kosher salt and freshly ground black pepper 1 large Granny Smith apple, cored and sliced 1/2-inch crosswise 1 tablespoon vegetable oil 1 loaf French or Italian bread, cut crosswise into quarters 1 cup arugula Instructions: Preheat a gas or charcoal grill to high. Shape the ground turkey into 4 round patties about 1 1/2-inches thick. Make a small indentation in the center of each patty, place 1 cube of cheese in it, and press the turkey up and around, to cover it. Brush both sides of the burger lightly with the olive oil and season with salt and pepper. Grill until cooked through, about 4 minutes on each side. While the burgers are cooking, brush the apples on both sides with vegetable oil and grill until golden, about 2 minutes on each side. Split the bread and toast on the grill, cut side down, until golden. Place a burger on the bottom of each quarter. Top with 1 or 2 apple slices, several sprigs of arugula, and the remaining bread. Arrange the burgers on a platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49817,"Grated Vegetable Patties with Pomegranate Sauce 1 large carrot, grated 1/2 large turnip, peeled and grated 1 large potato, peeled and grated 1 medium sweet potato, peeled and grated 1/2 small onion, grated 2 large eggs, slightly beaten 2 tablespoons all purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried thyme 3/4 cup fresh Pomegranate juice 2 teaspoon butter or margarine 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg Cornstarch to thicken Instructions: Preheat oven to 375 degrees F. In a large bowl, to the grated vegetables, add the eggs, flour and seasonings. Combine well. Turn mixture into a greased and floured cake pan and bake about 1 1/2 hours, or until patty is crusty brown. Cut into slices and serve with Pomegranate Sauce. POMEGRANATE SAUCE: In a saucepan, cook all ingredients over high heat 3 to 5 minutes. Reduce heat and simmer about 10 minutes until sauce reduces, add cornstarch and water to thicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49818,"Dulce de Leche Banana Cream Pie 1 (5-ounce) package Maria crackers (about 41 crackers), or graham crackers 1/2 cup roasted, unsalted peanuts, plus 1/2 cup chopped, for garnish 1/8 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 4 ounces cream cheese, at room temperature 4 tablespoons (1/2 stick) unsalted butter, at room temperature 2 tablespoons powdered sugar 2 teaspoons ground cinnamon 1 cup heavy whipping cream 1 cup store-bought dulce de leche (recommended: Nestle La Lechera Dulce de Leche), plus extra for decorating 3 medium bananas, sliced Instructions: For the crust: Place the Maria crackers in the bowl of a food processor and process until coarsely ground. Add the peanuts and salt to the crumb mixture and process until finely ground. Add the melted butter and pulse until combined. Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides. Refrigerate for 10 to 20 minutes to solidify the butter. For the cream filling: Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps. Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter. Add the cream and whip to soft peaks. To assemble the pie: Spread the dulce de leche on top of the chilled crust. Top with the sliced bananas, forming 2 layers if necessary. Pour the whipped cream on top and spread evenly to completely cover the banana layer. Refrigerate and chill until set, about 2 hours. To serve, top the pie with a 1-inch border of the remaining chopped peanuts. Warm the remaining dulce de leche in the microwave or on the stovetop until melted. Drizzle the dulce de leche on top of the pie and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49819,"Carbonara Deep-Dish Pasta-Crusted Pan Pizza Salt 2 packages fresh linguini, 9 ounces each 3 tablespoons extra-virgin olive oil 1/4 pound pancetta, cut as thick as bacon, chopped 3 to 4 cloves garlic, grated or chopped 1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls Freshly ground black pepper 4 large eggs 1/2 cup cream 2 cups ricotta cheese A handful fresh flat-leaf parsley, finely chopped 1 cup shredded provolone or mozzarella cheese Instructions: Preheat oven to 425 degrees F. Heat water for pasta in large pot, salt it and add pasta for 3 minutes. While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes. Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes. Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 49820,"Crunchy French Toast Sticks 6 large eggs 1/2 cup half-and-half
1 tablespoon vanilla extract
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 1/2 cups panko breadcrumbs
1 1/2 cups sweetened corn and oat cereal, such as Cap'n Crunch, crushed to fine crumbs
2 tablespoons salted butter, melted
12 slices Texas toast, each cut into 3 strips Powdered sugar, for serving
Warm pancake syrup, for serving
Raspberries and blueberries, for serving
Instructions: Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside. In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside. One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface. Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer! To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49821,"Marbled Chocolate Cheesecake Bars 3/4 cup water 1/2 cup butter 1 1/2 squares (1 1/2 ounces) unsweetened chocolate 2 cups all-purpose flour 1 1/2 cups packed brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup sour cream 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 1 egg, beaten 1 tablespoon vanilla extract 1 cup (6 ounces) semisweet chocolate chips Instructions: In a small saucepan, combine water, butter, and chocolate; cook and stir over low heat until smooth. Cool. In a mixing bowl, combine flour, brown sugar, baking soda, and salt. Add eggs and sour cream; beat on low just until combined. Stir in chocolate mixture until smooth. Preheat the oven to 375 degrees F. In another bowl, beat cream cheese, sugar, egg, and vanilla; set aside. Spread chocolate batter into a greased 15 by 10 by 1-inch baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 49822,"Beet and Seafood Salad 3 red beets 3 golden beets 3 striped beets 4 cups kosher salt 1 tablespoon lime juice Salt and pepper 1 tablespoon Dijon mustard Hot sauce to taste Worcestershire sauce to taste 1 tablespoon mayonnaise 1 tablespoon extra virgin olive oil 1 tablespoon shallots, minced 1 tablespoon capers 1 pound lump crabmeat 1 teaspoon chopped chives Instructions: Preheat oven to 500 degrees. Roast beets on a bed of kosher salt (don't brush with olive oil) in a 500-degree oven for 20 to 40 minutes. Using gloves or a kitchen towel, peel beets and slice. Place beets in a bowl. Add lime juice, salt, pepper, mustard, hot sauce, Worcestershire sauce, mayonnaise, olive oil, shallots, and capers. Toss to coat the beets. Arrange the beets in overlapping/alternating colors around the edge of the plate, mound crabmeat in center of plate, drizzle lime juice and beet juice from the bottom of the bowl on top, garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49823,"Emeril's Cajun Chicks 2 tablespoons Worcestershire sauce 1 tablespoon Zatarains Concentrated Shrimp and Crab Boil 1 tablespoon Zatarains Concentrated Shrimp and Crab Boil
1/4 cup apple cider
3/4 cup honey
1 12-ounce bottle Abita Amber Beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning
1/4 teaspoon cayenne
Pinch ground cloves
1 cup salt 1 tablespoon cayenne 1 tablespoon freshly ground black pepper 4 whole roasting chickens (4 to 5 pounds each) Instructions: To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours. Remove from the refrigerator and place on a spit. Place the spit over the fire. Slow cook the chickens over the fire for about 4 hours or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10 ","[Chardonnay, Sauvignon Blanc, Merlot, Pinot Grigio]" 49824,"ABC Sandwich! 2 slices favorite bread Crunchy peanut butter American Cheese slices Apple slices (thin) Cinnamon-sugar Lemon juice Water Instructions: Spread two slices of your favorite bread with peanut butter. Lay one or two slices of cheese on one slice of bread. Then, take several slices of apple, pat dry, and sprinkle with cinnamon-sugar (or just cinnamon to keep the sugar content down). Lay the apple slices on the other slice of bread. Put them together, cut in half and ENJOY!!! You can vary this recipe by adding raisins, dried cranberries, different cheeses or apples, creamy peanut butter, etc. Very versatile - and very nutritious! **Ahead of time, thinly slice a fresh, crisp apple. Place the apple slices in a small container and cover entirely with water and 2 tsp. lemon juice (or less, to taste). The lemon juice will help keep apple from turning brown. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 49825,"Lemon Chicken with Croutons 1 (4 to 5-pound) roasting chicken 1 large yellow onion, sliced Good olive oil Kosher salt Freshly ground black pepper 2 lemons, quartered 2 tablespoons unsalted butter, melted 6 cups (3/4-inch) bread cubes (1 baguette or round boule) Instructions: Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.) Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm. Preheat the oven to 425 degrees F. . ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49826,"Peppermint-Chocolate Sandwich Cookies 1 (16.5 ounce) tube refrigerated sugar cookie dough 1/4 cup all-purpose flour plus extra for dusting 2 cups semisweet chocolate chips, divided 1/4 cup heavy cream 1 teaspoon pure peppermint extract 1 teaspoon vegetable oil Instructions: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet. Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes. Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 49827,"Grilled Chicken Cutlet Parmigiana 2 pounds thin cut chicken breast, cutlets Salt and pepper Extra-virgin olive oil, for drizzling, plus 2 tablespoons 3 to 4 cloves garlic, chopped 1 teaspoon crushed red pepper flakes 1 small yellow skinned onion, finely chopped 1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand 1 cup, 20 leaves, fresh basil leaves, shredded or torn 1/2 cup Parmigiano-Reggiano 1/2 pound smoked mozzarella, thinly sliced Instructions: Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce. Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper. Preheat the broiler to high. Layer the chicken with fire roasted sauce in a flameproof casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49828,"Blue Cheese Fondue with Cherry Tomatoes and Roasted Cipollini Onions 1 pound cipollini onions 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 pint cherry tomatoes 1 tablespoon unsalted butter 1 1/2 teaspoon chopped fresh thyme leaves 1 teaspoon minced garlic 2 cups heavy cream 1/2 pound blue cheese, crumbled (recommended: Pt. Reyes) Freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Using a small paring knife peel and halve the cipollini. Heat the olive oil in a large saute pan over high heat until hot but not smoking. Add the onions and season with salt and pepper. Caramelize the onions over high heat for about 5 minutes, transfer pan to the oven and continue to cook for about 8 to 10 minutes until the onions are nicely caramelized and fully cooked throughout, remove from pan to a plate and let cool slightly. Arrange the cherry tomatoes and onions on a platter with skewers for dipping.
In a small saucepan, over medium-low heat, melt the butter and cook until it is just beginning to brown. Immediately add the thyme and garlic. Cook for 2 minutes, stirring to prevent the garlic from browning. Add the cream, raise the heat to medium, bring to a slow simmer and reduce the cream by 1/3, about 2 minutes. Add the cheese and stir until the cheese melts and the mixture is smooth, season, to taste, with pepper. Pour the sauce into a fondue pot and set over a candle to keep hot.
Place the platter of veggies and skewers alongside and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49829,"Spenser's Grilled Broccoli 2 large heads broccoli, cut lengthwise 1/2 cup extra-virgin olive oil 1/2 teaspoon red pepper flakes 2 tablespoons Neely's Dry Rub 1/4 cup white wine vinegar Kosher salt and freshly ground black pepper 4 cloves garlic, chopped Instructions: Bring a large pot of salted water to a boil over medium-high heat. Add the broccoli and blanch until it turns bright green, then remove to a large bowl of ice water to shock and to stop the cooking. Drain the broccoli and dry well with paper towels. Put the broccoli into a large resealable plastic bag. Whisk the olive oil, red pepper flakes, Neely's Dry Rub, white wine vinegar, salt, pepper, and garlic together in a small bowl. Pour over the broccoli and seal the bag. Let marinate for 30 minutes. Preheat the grill to medium heat. Remove the broccoli from the bag, letting the excess marinade drip off. Put on the grill and cook until lightly browned and fork tender, about 4 minutes. Transfer the broccoli from the grill to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49830,"Strawberry Mojito Ice Pops 7 cups strawberries, hulled 1 1/4 cups chopped fresh mint leaves 5 tablespoons agave nectar 1 cup fresh lime juice 1/4 cup rum, optional 2 cups seltzer water Instructions: Cut 6 cups strawberries in half, then slice the remaining 1 cup strawberries. Divide the sliced strawberries among 18 (3-ounce) pop molds. Set the halved strawberries aside.
In a blender, combine the remaining strawberries and mint leaves, agave, lime juice, and rum, if using. With the motor running, gradually add the seltzer water and blend until the mixture becomes smooth enough to pour.
Divide the mixture among the prepared molds and top with the remaining 1/4 cup mint. Add the ice pop sticks to the molds. Freeze 4 to 6 hours or until solid. ","[Sauvignon Blanc, Moscato, Pinot Grigio, Riesling]" 49831,"Penne with Tuna and Wilted Romaine 14 ounces canned tuna in extra-virgin olive oil, or jarred tuna 6 slices stale white sandwich bread, crusts removed Kosher salt 1/3 cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, minced Crushed red pepper flakes 2 cups grape tomatoes, halved 2 tablespoons capers in brine, drained 1 cup dry white wine 2 hearts of romaine, cut into 1-inch pieces 1 pound penne rigate Instructions: Preheat the oven to 350 degrees F with a rack set on the middle shelf. Drain the tuna, reserving the oil, about 1/3 cup. If you do not have 1/3 cup oil from the tuna, add enough extra-virgin olive oil to yield 1/3 cup. Use your hands to tear the bread slices into large pieces and put in the bowl of a food processor. Pulse until only fine crumbs remain, about 2 cups. Place the breadcrumbs on a baking sheet and toss with the reserved tuna oil. Season liberally with salt. Bake until light golden brown and crispy, 10 to 12 minutes, gently tossing the crumbs occasionally. Cool slightly on a cooling rack, and then use your hands to break up any large chunks. Meanwhile, bring a large stockpot of salted water to a boil (it should taste like sea water). While the water is coming to a boil, make the pasta sauce. Heat the olive oil in a large, straight-sided skillet over medium heat. Add the garlic and a large pinch of crushed red pepper flakes. Cook until the garlic softens and starts to lightly brown, 2 to 3 minutes. Add the grape tomatoes, capers and white wine. Increase the heat to medium-high and cook until the tomatoes start to soften and the wine is reduced by half, 4 to 6 minutes. Add the romaine and drained tuna. Season liberally with salt and cook until the romaine is completely wilted and the tuna is heated through, 3 to 5 minutes, stirring occasionally. Turn off the heat. Cook the pasta in the salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, and then drain the pasta. Toss the pasta with the tuna sauce in a large mixing bowl. Use as little or as much of the reserved pasta water to loosen the sauce to your taste. Season with additional salt and crushed red pepper flakes if needed. To serve, divide the pasta among 4 to 6 plates, top with the toasted breadcrumbs and drizzle with additional olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 49832,"Corn Cakes with Crab and Smoky Avocado Yogurt 2 ripe avocados, diced 1 cup Greek yogurt (2 percent) 1/2 cup fresh cilantro leaves
2 teaspoons chipotle in adobo puree (see Cook's Note) Juice of 1/2 lime Kosher salt and pepper
1 cup whole milk 4 tablespoons unsalted butter, diced, plus more for cooking the corn cakes
1 tablespoon clover honey
1 1/2 cups corn flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne powder
2 large eggs, separated
2 cups fresh or frozen corn kernels
1 large egg white
8 ounces jumbo lump crab meat Microgreens, for garnish Instructions: For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld. For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes. Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl. Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture. Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain. To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 49833,"Best Friend's Bison Pot Roast One 2 lb. Bison Inside Round Roast (fresh or fully thawed) 1/3 cup flour 2 tbsp. chopped or granulated garlic 1 tsp. coarse sea salt 1 tsp. coarse ground pepper 1/3 cup olive oil I diced large onion chopped 3 medium carrots diced 2 stalks of celery 1 large leek sliced 1 tbsp. tomato paste 2 1/2 cups of beef stock 1 1/2 cups of beef stock and one cup of dry red wine Instructions: Place bison pot roast in a large zip lock bag with flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes. Place a heavy bottomed pan on the stove and preheat for 10 minutes on medium low. Add vegetable oil and brown the roast well on the first side for 7 minutes and the second side for 5 minutes. Remove and set aside on a platter. Add onions to same skillet and saute until soft and clear, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. For best flavor the vegetables should caramelize. Add one heaping tablespoon of tomato paste and continue to saute for an additional 2 minutes. Add beef stock or stock/wine mixture. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer. Cover and cook on lowest stove top setting for 7 hours OR Set oven temp to 180°F and cook in covered heavy casserole for 8 hours OR Transfer to slow cooker and cook on low for 8 hours. When the meat is fork tender, remove roast and let rest for 10 minutes before slicing. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 49834,"Swiss Fondue 1/2 pound Gruyere, coarsely grated 1/2 pound Emmental, coarsely grated 2 teaspoons cornstarch 1/2 garlic clove 2/3 cup dry white wine (Chardonnay is fine) 4 tablespoons Kirsch (dry cherry brandy) Pinch freshly grated nutmeg Freshly ground pepper Dipping items of your choice, such as bread cubes or apples Instructions: Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49835,"Avocado and White Bean Dip One 15-ounce can cannellini beans, drained and rinsed 2 avocados, diced
2 tablespoons lemon juice (from 1 large lemon)
1 teaspoon kosher salt
1/3 cup chopped fresh basil
Serving suggestions: cut vegetables and toasted bread Instructions: To a food processor, add the cannellini beans, avocados, lemon juice and salt. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed. Add the basil and pulse to incorporate. Serve alongside cut vegetables and toasted bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49836,"Quick and Spicy Tomato Soup 3 tablespoons olive oil 2 carrots, peeled and chopped 1 small onion, chopped 1 clove garlic, minced 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand) 2 (14-ounce) cans chicken broth 1 (15-ounce) can cannellini beans, drained and rinsed 1/2 teaspoon red pepper flakes 1/2 cup pastina pasta (or any small pasta) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 49837,"Very Green Broccoli Soup 1 1/2 pounds broccoli 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 2 tablespoons minced garlic 1 cup (1/4-inch) diced onion 1/2 cup (1/4-inch) diced celery Gray salt Freshly ground black pepper 2 teaspoons finely chopped fresh thyme leaves 5 cups chicken stock or canned low-salt chicken broth 2 cups packed spinach 2 teaspoons freshly grated lemon zest 1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half) Instructions: Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces. Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color. Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more. Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.) Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm. Chef's Note: When I plan on finishing a dish with the addition of a dairy product, as I do here with cream, I often add a dairy product early in the cooking, too, as I do with the butter in the initial cooking of the vegetables. It melds the flavors. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49838,"Pear-Ginger Pie 1 cup all-purpose flour, plus more for dusting 1/8 teaspoon baking powder 1/8 teaspoon fine salt 2 tablespoons cold unsalted butter, cut into small pieces 1 tablespoon lard 1 large egg yolk 1/4 teaspoon apple cider vinegar 5 or 6 firm ripe pears (such as Bosc), peeled and sliced (about 5 cups) Grated zest of 1 lemon, plus 1 tablespoonfresh lemon juice 1 1-inch piece ginger, peeled and finely chopped 2 tablespoons all-purpose flour 2 tablespoons orange marmalade For the topping: 3/4 cup all-purpose flour 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 5 tablespoons cold unsalted butter, cut into small pieces Instructions: Make the crust: Sift the flour, baking powder and fine salt into a large bowl. Cut in the butter and lard with a pastry blender or your fingers until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg yolk, vinegar and 1 1/2 tablespoons cold water in a liquid measuring cup with a fork. Add the egg mixture to the flour mixture and gently stir with a fork until just moistened. Gently gather into a ball, then shape into a disk on a lightly floured surface. Wrap in plastic and refrigerate at least 1 hour. Preheat the oven to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers; set aside. Make the filling: Gently toss the pears with the lemon zest, lemon juice, ginger and flour in a bowl. Spread the marmalade on the bottom of the pie crust. Add the pear mixture, keeping the pears as flat as possible. Make the topping: Combine the flour, sugar, cinnamon and kosher salt in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until fine crumbs form. Scatter the topping over the filling and gently pat down. Bake the pie 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the topping is lightly browned and the filling is bubbling, about 40 more minutes (cover with foil if the topping is browning too quickly). Transfer to a rack and let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49839,"Smoked Turkey Gravy 1/4 cup extra-virgin olive oil 2 pounds smoked turkey neck bones, large dice
2 ribs celery, rough chopped
2 carrots, rough chopped
2 cloves garlic, smashed
1 medium onion, rough chopped
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1 quart low-sodium chicken broth (or turkey stock if available)
2 sprigs fresh thyme
Instructions: In a heavy-bottom saucepan over medium-high heat, add the olive oil and chopped turkey necks, browning the bones on all sides, 6 to 7 minutes. Add the celery, carrot, garlic and onion and saute until the onions are translucent, 5 to 6 minutes. Season with salt and pepper. Reduce the heat to medium, then add the flour to create a roux. Stir well and cook until the roux is a deep brown color and has a nutty aroma, 8 to 10 minutes. Add the chicken broth and thyme, while using a whisk to stir. Stir and cook until the gravy is smooth and there are no lumps. Bring to a boil then simmer to reduce slightly, about 10 minutes. Remove the gravy from the heat and strain through a fine-mesh strainer into a smaller saucepan. Discard the solids. Taste and adjust seasoning. Keep warm until ready to serve. ","[Barolo, Cabernet Sauvignon, Malbec, Rioja]" 49840,"Slow-Cooker Cuban Sandwiches 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 teaspoons ground cumin 2 teaspoons dried oregano 1/4 teaspoon red pepper flakes 3 to 4 cloves garlic, minced Juice of 1 lime Juice of 1 small orange 3 to 3 1/2 pounds boneless pork shoulder, skin removed 1 24-inch sub roll or two 12-inch soft Italian sub rolls Yellow mustard, for serving 8 ounces honey ham, thinly sliced 8 ounces Swiss cheese, thickly sliced 1 cup sliced dill pickles 1 red onion, thinly sliced Instructions: Prepare the pork: Mix the olive oil, 1 tablespoon salt, 1 teaspoon pepper, the cumin, oregano, red pepper flakes, garlic, lime juice and orange juice in a small bowl. Make slits all over the pork with a paring knife and rub with the oil mixture. Transfer the pork to a 6- to 7-quart slow cooker and top with any juices from the bowl. Cover and cook on low until tender, 8 hours. Transfer the pork to a bowl and let cool slightly. Shred into thick chunks with 2 forks, then return to the slow cooker and keep warm in the cooking liquid. Assemble the sandwiches: Slice the roll or rolls in half lengthwise and smear both sides with mustard. Layer on the ham, cheese, pulled pork, pickles and onion and cut into portions. Or, start on opposing ends and race to the middle! ","[Malbec, Tempranillo, Garnacha, Barbera]" 49841,"Truffles 1 recipe Master Ganache, recipe follows, with the addition of: 2 tablespoons (1/4 stick) unsalted butter, softened 1 tablespoon light corn syrup 2 tablespoons liqueur, such as Grand Marnier, kirsch, bourbon, or rum 2 cups sifted unsweetened cocoa powder 8 ounces bittersweet chocolate Instructions: Follow the method for Master Ganache, adding the butter to the chocolate and the corn syrup to the cream before bringing the cream to a boil. Pour the hot cream and corn syrup over the chopped chocolate and butter. Tap the bowl on the counter to settle the chocolate into the cream, then let sit for 1 minute. Using a rubber spatula, stir slowly in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until the chocolate is completely melted, about 2 minutes. Add the liqueur and stir to combine. Allow the ganache to cool at room temperature until it is firm. This should take at least 4 hours in a 65 degree F room or 2 hours in the refrigerator. Once the ganache is firm, it can be formed into truffle balls. Using a piping bag, a mini ice cream scoop, or a tablespoon, make 1 inch diameter blobs. Then roll the blobs into somewhat uniform balls by hand. This is messy, no doubt about it. If they begin to warm up and become soft, refrigerate for 10 to 15 minutes. If you have hot hands or it is a hot day, it may feel as though you can't get a grip on the truffle. Work near a sink with cold running water. When the ganache feels like it's melting, cool your hands under the running water then dry them and dust with a little cocoa powder. Be careful not to get too much cocoa powder on the truffles, or they will taste like cocoa powder. After the truffles are rolled, they can be finished in a variety of ways. The original cocoa powder is the easiest, and quite good. Line a baking sheet with parchment paper. Using a serrated knife, finely chop the chocolate into 1/4-inch pieces and place in a medium heatproof bowl. Fill a medium saucepan half full of water, bring it to a simmer, and then turn off the heat. Create a double boiler by placing the bowl on top of the saucepan. Stir the chocolate occasionally with a rubber spatula until it melts, about 2 minutes. When the chocolate has melted, take it off the heat. Stir it slowly with a rubber spatula until the temperature drops to 90 degrees F, about 5 minutes. Place the remaining cocoa powder in a small bowl. Drop 1 rolled ganache ball in the melted chocolate. Remove it with a fork, tap off the excess chocolate, and toss it into the cocoa powder. Roll the truffle around in the cocoa until it is well coated. Transfer the truffle to the prepared baking sheet and let it harden. Repeat with each truffle, coating 1 at a time. Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons! This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter. My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice. 8 ounces bittersweet chocolate 1 cup heavy cream Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt. Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified. Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.) Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl. Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks. Yield: 2 cups ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 49842,"Palm Springs Punch 1 (11-ounce) can pineapple juice (recommended: Dole) 1 liter ginger ale (recommended: Canada Dry) 1 cup bourbon (recommended: Jim Beam) Ice cubes 2 (15-ounce) cans fruit cocktail (recommended: Del Monte Lite) Instructions: Combine all ingredients in a 2 quart pitcher. Stir. Serve chilled. ","[Bourbon, Ginger Ale]" 49843,"Wing Zzzingers 2 cups Red Hot hot sauce 2 cups brown sugar 2 tablespoons vinegar (Steve uses white vinegar with jalepeno peppers, onions, etc.) Stick of butter 1/4 cup black pepper 1/4 cup garlic, minced 1/2 cup Italian seasoning 1/4 cup chili powder 1/4 cup paprika 1/4 cup dried rosemary 2 tablespoons of red pepper (more or less to taste) Instructions: The above should be enough for 7 or 8 pounds of wings. Rinse and drain 7 to 8 pounds wings. Pour some of the Red Hot hot sauce over them, and toss. Add seasoning mixture (above) until generously coated. You will lose some in the cooking, so don't skimp! Place the wings on a gas grill (or smoker) and slow cook them at a low temperature. After 20 minutes baste/mist with sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should be around 1 1/2 to 3 hours, depending on the heat of the grill. They're done when they break at the joint or you can break the wing tip off. Combine ingredients and warm on stove or in microwave, then put in spray bottle and set aside. . ","[Zinfandel, Syrah, Malbec, Tempranillo]" 49844,"Ahi Tuna Melt 6 tablespoons chopped fresh thyme 5 tablespoons garlic powder
8 tablespoons cayenne pepper
5 tablespoons seafood seasoning, such as Old Bay
Salt 1 pound ahi tuna
4 egg whites
1 tablespoon cream of tartar
1 teaspoon distilled white vinegar
2 tablespoons Dijon mustard
1 lemon, juiced
5 tablespoons brown sugar
1 cup vegetable oil, plus more for oiling the grill grates
1/4 cup diced bread-and-butter pickles 2 tablespoons butter
1 yellow onion, sliced
1/4 cup Worcestershire sauce
8 slices white bread or marble rye 4 slices pepper Jack cheese 4 slices Swiss cheese Instructions: In a bowl, stir together the thyme, garlic powder, 4 tablespoons of the cayenne, 3 tablespoons of the seafood seasoning and 2 tablespoons salt. Slice the tuna and coat on both sides with the spice mixture. Set aside to let the spices soak in. Place the egg whites in a blender and add the cream of tartar, vinegar, mustard, lemon juice, 3 tablespoons of the brown sugar and the remaining 2 tablespoons seafood seasoning. Blend at high speed while slowly pouring in the oil. Once thickened, add the pickles and the remaining 4 tablespoons cayenne and blend. Place in a bowl, cover and chill. Add the butter to a large skillet and melt over medium heat. Add the onions, Worcestershire and the remaining 2 tablespoons brown sugar and cook, stirring occasionally, until the onions are slightly wilted down. Prepare a grill or grill pan for cooking over medium-high heat and preheat the oven to 400 degrees F. Spread the Creole mayo remoulade on the bread slices. Lightly oil the grill grates. Grill the tuna for 1 minute per side, then remove to a baking sheet. Layer the Jack cheese and Swiss cheese on 4 of the bread slices, over the remoulade, and top with the cooked onions. Arrange the tuna on top of the onions, then close the bread to make sandwiches. Bake the sandwiches to melt the cheese, 8 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49845,"Apple Cider (Baked) Donuts Nonstick baking spray, for the pans 1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Zest of 1 lemon
1/3 cup apple cider concentrate (for more depth of flavor) or apple cider
1/4 cup buttermilk
1 teaspoon vanilla
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 stick (4 ounces) unsalted butter, melted 1 cup granulated sugar mixed with 1 teaspoon cinnamon
Instructions: Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray. In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk for 30 seconds to distribute the leavening. In a liquid measure cup, combine the cider, buttermilk and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl. Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl. With the mixer on low, add one-third of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is just combined. Remove the bowl from the stand mixer and, using a large rubber spatula, fold the batter a few times to make sure the ingredients are well distributed. Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans. Top each pan with a second, inverted pan and use clips to hold them in place. (Some pans come with clips; otherwise, use metal hardware or paper clips.) Bake until the cake just springs back when gently touched, 15 to 20 minutes. Turn the donuts out onto a cooling rack; immediately brush with melted butter, then dip in the cinnamon sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49846,"Lemon Upside-Down Cake 2 cups all-purpose flour 1 1/2 teaspoons kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda Pinch cinnamon 3 large eggs 1 1/4 cups whole milk 1 cup olive oil 1 cup granulated sugar 2 teaspoons pure vanilla extract Juice and zest of 1 lemon 4 tablespoons unsalted butter 3/4 cup light brown sugar 2 lemons, sliced paper thin and seeds removed (about 20 slices) 1 cup heavy cream 2 tablespoons confectioners' sugar Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside. Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking. After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won't get completely smooth. Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve. Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes. Cut the cake into 8 slices and serve with a dollop of whipped cream on top. (Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 49847,"Limoncello Granita 1 1/2 cups Lemon Simple Syrup, recipe follows 1 cup (8 ounces) mascarpone cheese, at room temperature 1/2 cup limoncello liqueur Pinch fine sea salt 1 cup sugar 1 cups water 1 lemon, zested and juiced Instructions: Place the simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately. In a small saucepan, combine the sugar, water, lemon zest, and lemon juice over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. ","[Prosecco, Moscato, Vinho Verde, Cava]" 49848,"Maple Oat Nut Scones 2 3/4 cups all-purpose flour, plus more if needed for flouring 1/2 cup old-fashioned oats, ground in a food processor
1/3 cup granulated sugar
2 tablespoons baking powder 1/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into cubes
1/2 cup pecans, finely chopped, plus more for sprinkling
3/4 cup heavy cream, plus more if needed 1 teaspoon maple extract
1 large egg
5 cups powdered sugar 1/4 cup whole milk
2 tablespoons unsalted butter, melted 2 tablespoons strong brewed coffee
2 teaspoons maple extract
Instructions: For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper. In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans. Whisk together the cream, maple extract and egg in a small bowl. Pour into the flour mixture, stirring gently until it all comes together. (The mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in. Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 6- to 8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more). Transfer to the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes. (They shouldn't have much color on them at all.) Allow to cool completely. For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing's thick but still pourable. Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve. The scones will keep nice and fresh for days in a plastic zipper bag. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49849,"Yogurt and Fruit Parfaits 3 cups vanilla nonfat yogurt 1 cup fresh or defrosted frozen strawberries in juice 1 pint fresh blackberries, raspberries or blueberries 1 cup good quality granola Instructions: Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 49850,"Dino Egg 1 tablespoon butter 1/4 cup diced onion 1 tablespoon chopped chipotles in adobo sauce 2 teaspoons dark chili powder 1 teaspoon garlic powder 2 cups ketchup 1/3 cup molasses 3 tablespoons yellow mustard 2 tablespoons Worcestershire sauce 2 tablespoons apple cider vinegar 1 teaspoon salt 1/2 teaspoon pepper 1 egg yolk 1 whole egg 1 tablespoon lemon juice 2 teaspoons Sriracha 1 teaspoon chopped garlic 1 teaspoon Dijon mustard 1 1/4 cup vegetable oil Pinch salt Pinch freshly ground black pepper 1 pound cabbage, shredded 1/2 cup shredded carrots 1/4 cup chopped scallions, plus more to garnish 1/4 cup mayonnaise 1 tablespoon whole-grain mustard 1 tablespoon honey 1 tablespoon apple cider vinegar Oil, for frying 8 ounces pulled pork 2 egg yolks 6 soft-boiled or poached eggs 4 eggs 1 cup milk 2 cups panko breadcrumbs Instructions: For the BBQ Sauce: In a pot set over medium-high heat, melt the butter. Add the onions and cook to sweat. Add the chipotles, chili powder and garlic powder, and saute for 2 minutes. Add the ketchup, molasses, mustard, Worcestershire and vinegar, and bring the sauce to a simmer. Cook the sauce at a simmer for 30 minutes. Puree the sauce in a blender and add the salt and pepper. For the mayo: Combine the egg, egg yolk, lemon juice, Sriracha, garlic and mustard in a container and puree with a stick blender. With the blender running, slowly add the oil to the mixture to emulsify the mayonnaise and add the salt and pepper. For the coleslaw: In a bowl combine the cabbage, carrots and scallions. In a separate bowl whisk together the mayonnaise, mustard, honey and vinegar. Combine the dressing with the cabbage mixture, and mix well. Allow the slaw to sit for 30 minutes to let the flavors meld. For the eggs: Preheat the oil in a deep fryer to 350 to 375 degrees F. In a food processor, combine the pulled pork, egg yolks and 1 cup of the prepared BBQ sauce. Pulse the mixture until combined. Divide the mixture into 6 portions. Dip your hands in water and pat out one of the portions flat. Place a poached egg in the center and wrap the pulled pork around the egg. Repeat for the remaining eggs. For the breading: Whisk together the eggs and milk. Coat the wrapped eggs in egg wash then dip in the breadcrumbs. Repeat the process, dip each wrapped egg in the egg wash and then the breadcrumbs again. Deep-fry the eggs until golden brown, 3 to 4 minutes. To plate, place 2 tablespoons of the BBQ sauce on one side of the plate, and with the tip of the spoon quickly drag the center of the sauce to the other side of the plate. Place a 1/2 cup of the coleslaw in the middle of the plate, creating a nest in the center of the slaw. Place a fried egg in the coleslaw nest. Drizzle the Sriracha mayo over the top of the Dino Egg. Repeat for the remaining eggs and plates. Garnish with some scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49851,"Mussels with Tomatoes, Basil & Saffron 1/4 cup extra-virgin olive oil 2 shallots, thinly sliced 6 cloves garlic, smashed 1 28-ounce can whole tomatoes, drained and roughly chopped 1 orange 1 cup dry white vermouth or dry white wine Large pinch saffron threads 5 pounds mussels, scrubbed and debearded 2 slightly heaping cups fresh basil, roughly chopped Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add shallots and garlic and cook, stirring, until garlic is golden, 3 to 4 minutes. Add tomatoes to pot and cook until almost dry, about 3 minutes. Peel 2 long strips of zest from orange (without white pith) and add to pot. Squeeze in orange's juice and stir in vermouth and saffron. Increase heat to high and bring mixture to a rapid boil.
2. Add mussels to pot, cover, and cook, shaking pot once or twice, until mussels begin to open, 3 to 4 minutes. Stir in basil and cook until all mussels open, about 2 more minutes. Divide mussels and broth among warm bowls (discard any unopened shells) and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 49852,"BBC 4 ounces full-fat coconut milk 4 ounces Irish cream liqueur 2 ounces dark rum, plus a rum floater, optional 2 teaspoons instant coffee 3 frozen bananas
   Instructions: Add the coconut milk, Irish cream liqueur, dark rum, instant coffee, bananas and 1 cup ice to a blender and puree until smooth. Pour into glasses and add a rum floater by pouring a shot of rum over the top. Serve! ","[Dark Rum, Coffee]" 49853,"Margherita Pizza with Vodka Tomato Sauce 1 (15-ounce) can diced tomatoes with juices 1/4 cup vodka 1/4 cup heavy cream Salt and freshly ground black pepper 1 (1 pound) fresh pizza dough Olive oil 10 ounces low-moisture mozzarella, sliced 1/2-inch thick 10 to 20 small basil leaves Instructions: Heat the oven to 425 degrees F and arrange and a rack in the middle. Heat tomatoes, vodka, and cream in a small saucepan over medium heat until bubbling and vodka smell is cooked off, about 15 minutes. Season, as desired, with salt and freshly ground black pepper and set aside to cool. Meanwhile roll pizza dough to a 12-inch round. Drizzle olive oil on a baking sheet to coat and place dough on top. Pierce the dough in several places to prevent it from bubbling up unevenly. Spread sauce evenly over the dough. Evenly distribute mozzarella across pizza and scatter whole basil on top. Drizzle with oil and bake until cheese is melted, and underside of dough is golden brown, about 20 minutes. ","[Prosecco, Pinot Grigio, Vermentino, Gavi]" 49854,"Granola 4 cups oats 1/2 cup raisins 1/2 cup bran flakes 1/2 cup coconut 1/4 cup dried cranberries 1/4 cup wheat germ 1/4 cup cornmeal 1/4 cup sunflower seeds 1/4 cup walnuts 1/4 cup almonds 1/4 cup corn oil 1/3 cup honey 1 teaspoon vanilla extract Instructions: Preheat oven to 325 degrees F. In a large baking pan, mix together the oats, raisins, bran, coconut, cranberries, wheat germ, cornmeal, sunflower seeds, walnuts, and almonds. Add the corn oil, honey, and vanilla and mix well. Spread the granola out on the pan in an even layer and bake until the granola is golden brown, about 45 minutes. Allow the granola to cool, and then serve topped with fresh fruit and milk or yogurt. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 49855,"Roast Chicken With Apple Slaw 2 half chickens (about 4 pounds total) Kosher salt Juice of 2 limes, plus wedges for serving 1/4 teaspoon ground allspice 3 tablespoons Sriracha (Asian cl sauce) 3 tablespoons honey 1/3 cup mayonnaise 1 Granny Smith apple 4 cups shredded coleslaw mix 3 scallions, sliced Instructions: Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil. Pat the chicken dry and sprinkle with 1 teaspoon salt. Place skin-side up on the prepared baking sheet and roast until the skin begins to turn golden, about 25 minutes. Meanwhile, make the glaze: Mix the juice of 1 lime with the allspice and 2 tablespoons each Sriracha and honey in a small bowl; set aside. Make the slaw: Whisk the juice of the remaining lime, 1 tablespoon each Sriracha and honey, and the mayonnaise in a medium bowl. Cut the apple into matchsticks and add to the mayonnaise mixture along with the coleslaw mix and scallions; toss to coat. Season with salt. Remove the chicken from the oven and brush with the glaze; return to the oven and continue roasting until the skin is golden brown and crisp and a thermometer inserted into the thickest part of the chicken registers 165 degrees F, 7 to 10 more minutes. Transfer the chicken to a cutting board and cut each piece in half. Serve with the apple slaw and lime wedges.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49856,"Green Grape and Rice Salad 2 cups cooked white rice 1 cucumber, peeled and coarsely chopped
2 green onions, sliced thin 2 cups fresh California green grapes, halved 1/2 cup toasted pine nuts 1/2 cup feta, cut into 1/2 inch cubes 1/2 cup orange juice Juice of 1 lemon 3 tablespoon extra-virgin olive oil Salt and pepper to add taste Instructions: Combine first 6 ingredients in a large mixing bowl. In a small bowl, whisk the remaining ingredients to make a light dressing. Add the dressing to the rice mixture. Serve at room temperature. May be made 1 day ahead and refrigerated. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49857,"Christmas Citrus Squares 1 1/2 cups all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon fine salt 3/4 cup (1 1/2 sticks), unsalted butter, softened 1/3 cup sugar 6 tablespoons red currant jelly 2 large eggs 2 large egg yolks 1/2 cup sugar 1/2 cup sweetened condensed milk 1/3 cup all-purpose flour Pinch fine salt 1 cup freshly squeezed clementine juice, about 6 clementines 1 lemon juiced (4 to 5 tablespoons) 2 clementines (about 2 teaspoons) zest finely grated 1 lemon (about 2 teaspoons) zest finely grated 2 clementines or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional Instructions: Butter a 9 by 12 1/2-inch baking pan. Line pan with foil and leave about 2 inches extra on all sides. Butter the foil. Whisk the flour, cornstarch, and salt together in a bowl. In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light and fluffy, about 4 minutes. Turn mixer to low speed, add the dry ingredients and mix until just combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out evenly across the pan and pressing to make a 1/4-inch thick covering over the bottom of the pan. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Refrigerate for 1 hour. Preheat oven to 325 degrees F. Remove the plastic from the top of the dough and prick the dough with a fork or a wooden skewer. Bake the crust until just golden, about 30 minutes. Meanwhile, melt the jelly in the microwave until soft enough to spread, about 1 minute. Spread the jelly with a pastry brush or an offset spatula over the crust. Return to the oven and cook another 10 minutes. Cool crust completely on a wire rack, 1 hour. Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and slightly pale. Stir in the citrus juices and zest, and whisk gently to blend well. Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes. Cool to room temperature, about 30 minutes. Chill in the refrigerator for at least 1 hour or overnight before cutting. Remove bars from refrigerator and dip the bottom of it in warm water to soften the butter and release the foil from the sides of the pan. Use foil to lift pastry out of the baking pan and transfer to a cutting board. Using a sharp knife or a pizza cutter, cut into about 50 1 1/2-inch squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular segment of clementine or blood orange (with the peel on) and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49858,"Zucchini Tomato Sauce with Fat Spaghetti 1/4 cup EVOO 3 small, firm zucchini, seeded and chopped 1 small onion, finely chopped 4 cloves garlic, chopped 1 cl pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes 1 tablespoon fresh rosemary, finely chopped Salt and pepper 2 tablespoons tomato paste 1/2 cup dry red or white wine One 28- to 32-ounce can San Marzano tomatoes 1 cup passata or tomato sauce A few leaves fresh basil, torn 1 pound pici or bucatini pasta 2 tablespoons butter Grated Pecorino cheese (tangy) or Parmigiano-Reggiano (buttery, nutty) Instructions: Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, cl and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat. To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.
","[Barolo, Barbaresco, Chianti, Valpolicella]

" 49859,"Poured Caramel Cake with Ginger Cinnamon Streusel and Creme Fraiche 1/2 cup dark brown sugar, packed 2 teaspoons ground cinnamon
2 teaspoons ground ginger
6 ounces unsalted butter, cubed and softened, plus more for the ramekins 3/4 cup buttermilk
1 teaspoon vanilla extract
1 1/4 cups granulated sugar 2 teaspoons lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 cup vegetable oil
3 large eggs, at room temperature
1 1/2 cups heavy cream 1/2 cup sour cream
Small pinch fine sea salt 1 3/4 cups granulated sugar 2 teaspoons lemon juice
1/2 teaspoon fine sea salt
1/4 cup bourbon
1/2 cup (1 stick) unsalted butter
1 cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 cup crystalized ginger, chopped Instructions: For the streusel: Stir together the brown sugar, cinnamon and ginger in a small bowl. For the cake: Preheat the oven to 350 degrees F. Butter, then dust twelve 6-ounce ramekins with the streusel mixture. Place the ramekins on a sheet pan. Combine the buttermilk and vanilla extract in a liquid measuring cup. Set aside. Combine the granulated sugar and lemon zest in the bowl of a stand mixer or a large bowl. Rub the lemon zest into the sugar. Add the flour, baking powder and salt. Beat on low speed until well blended. Add the oil with the mixer running on low speed; once that is evenly distributed, add the butter a tablespoon at a time, beating until fully incorporated. The mixture will have the consistency of coarse sand. Add the eggs one at a time, beating well after each addition. Stop to scrape down the bowl. On medium speed, gradually add the buttermilk mixture, mixing until the batter just comes together. Do not overmix. Spoon the batter into the prepared ramekins halfway, then sprinkle about 2 teaspoons streusel evenly on the batter in each. Spoon more batter on top to fill each ramekin three-quarters of the way. Use a table knife or skewer to gently swirl the streusel into the batter, as though you were making a marble cake. Bake until a tester inserted in the center of the ramekins comes out clean, about 30 minutes. Transfer the sheet pan to a wire rack; let the cakes cool completely. For the quick creme fraiche: Stir the heavy cream, sour cream and salt together in a small bowl. Set aside. For the caramel sauce: Meanwhile, mix the granulated sugar, lemon juice and salt in a deep saucepan and place on medium heat. Have a pastry brush and a small bowl of water nearby to wash the sides of the pan of any granules of sugar. When the sugar starts to brown, swirl the pan to ensure even browning. Once the sugar is amber in color, pour in the bourbon (step back, because there will be sputtering). Add the butter in 4 pieces. Swirl the pan to melt the butter, then add the heavy cream, cinnamon and ginger. Remove from the heat. The caramel will continue to thicken off the heat. Stir before serving. Turn the cakes out of the ramekins. To serve, place a cake on a serving plate. Spoon the caramel over the cake with a dollop of \creme fraiche.\ Garnish with the crystallized ginger. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 49860,"Bowties with Pancetta, Grilled Salmon and Artichokes, and Mixed Greens with Russian-Peppercorn Dressing 1 pound bowtie (farfalle) pasta 2 teaspoons olive oil 1/2 cup diced pancetta 1 cup reduced-sodium vegetable or chicken broth 2 reserved grilled salmon steaks, cut into 2-inch pieces 1 cup quartered oil-packed artichoke hearts 2 tablespoons chopped fresh parsley leaves 4 cups mixed salad greens 1/2 cup Russian dressing 1 teaspoon cracked black peppercorns Instructions: Cook pasta according to package directions. Drain and transfer to a large bowl. Meanwhile, heat oil in a large skillet over medium heat. Add pancetta and cook 3 minutes, until golden and crisp. Stir in broth, salmon and artichokes and bring to a simmer. Remove from heat and stir in parsley. Stir mixture into bowties. Season, to taste, with salt and black pepper. Arrange salad greens on a serving platter. Combine Russian dressing and peppercorns and pour over greens. Serve pasta with salad on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 49861,"Coconut Maple Granola with Mixed Nuts and Dried Fruit 4 cups oats 1 cup almonds, slivered or sliced
1 cup sweetened shredded coconut 1 cup pecans
1 cup pistachios
1/2 cup maple syrup
1/3 cup coconut oil or olive oil
1/3 cup dark brown sugar
1/2 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cups golden raisins
Instructions: Preheat the oven to 300 degrees F and line 2 sheet trays with parchment paper. In a large bowl, combine the oats, almonds, coconut, pecans, pistachios, maple syrup, coconut oil and brown sugar. Divide between the lined sheet trays. Bake the granola for 1 hour, stirring every 15 minutes. Remove the granola to a large mixing bowl and allow to cool slightly, about 5 minutes. Add the dried apricots, dried cherries and golden raisins and stir to combine. Allow to cool completely, then store in an airtight container for up to two weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49862,"Pasta e Fagioli 1/2 yellow onion, finely chopped 1 rib celery with leaves, finely chopped 1 carrot, finely chopped 2 tablespoons extra-virgin olive oil, plus additional for drizzling 2 plum tomatoes, diced, juices reserved 1 bay leaf 1 sprig rosemary 4 cups reduced-sodium chicken broth 1 cup ditalini, elbows or tripolini pasta One 15.5-ounce can cannellini beans or kidney beans, rinsed and drained Kosher salt and freshly ground black pepper Grated Parmigiano-Reggiano cheese, for sprinkling Instructions: Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes. Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 49863,"Spinach Artichoke Babka One 1 1/4-ounce packet active dry yeast 1/2 cup whole milk, at room temperature 4 1/2 cups all-purpose flour, plus more for dusting 1/3 cup sugar 1 1/2 teaspoons kosher salt 4 large eggs 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest 1/2 teaspoon ground nutmeg 10 tablespoons unsalted butter, cut into tablespoons, at room temperature Extra-virgin olive oil, for greasing 10 artichoke hearts in water, drained 1 cup chopped frozen spinach, thawed and drained 1 cup cream cheese, at room temperature 1/2 cup shredded low-moisture mozzarella 1/2 cup finely grated Parmesan Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour 1/4 cup panko breadcrumbs Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, cubed, at room temperature 1/3 cup finely grated Parmesan 2 tablespoons dried parsley All-purpose flour, for dusting 1/2 cup finely grated Parmesan 1/2 cup shredded low-moisture mozzarella Extra-virgin olive oil, for drizzling Nonstick cooking spray 2 tablespoons unsalted butter, melted Instructions: For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it is too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours. For the filling: Combine the artichoke hearts, spinach, cream cheese, mozzarella, Parmesan, a pinch of salt and some pepper in a food processor and process until smooth. For the topping: Whisk the flour, panko, a pinch salt and some pepper in a medium bowl, then work in the butter with your fingers until the mixture is sandy and chunky. Stir in the Parmesan and parsley and set aside. For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Sprinkle 1/4 cup of the Parmesan and 1/4 cup of the mozzarella all over the filling on each dough rectangle. Drizzle with extra-virgin olive oil. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes. Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour. Preheat the oven to 350 degrees F. Drizzle the melted butter all over the babkas. Bake until browned, about 45 minutes. Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49864,"Stacked Caprese Salad 6 vine-ripened tomatoes, stems left on 6 balls buffalo mozzarella 1/2 bunch fresh basil leaves 6 tablespoons extra-virgin olive oil 6 teaspoons red wine vinegar Instructions: Slice each tomato horizontally into 5 sections. Slice each mozzarella ball into 4 pieces. Place the bottom piece of a tomato onto a plate and top it with a piece of cheese and a basil leaf. Keep layering until you have reformed each tomato ending with the stemmed piece. Drizzle 1 tablespoon of olive oil and 1 teaspoon of vinegar over each tomato. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 49865,"Crawfish Etouffee 5 large onions, diced 3 cloves garlic, finely chopped 1 pound margarine (recommended: Parkay brand) 1 can cream of celery soup 1 can cream of shrimp soup (to replace crawfish \fat\ which is no longer sold) 5 pounds Louisiana crawfish tails, peeled Creole seasoning (recommended: Tony Chachere Original Creole Seasoning) Cooked white rice Instructions: In a magnalite pot or a pot with a thick bottom, saute onions and garlic in margarine over medium to medium low heat until onions are transparent. Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat. Stir as needed to eliminate sticking. Stir in crawfish tails and continue to cook over medium heat. Add Creole seasoning to taste. Stir often to mix ingredients and to keep from sticking to pan. Simmer for 20-30 minutes. Thin with a little water if etouffee is too thick. Serve in a plate over white rice. Etouffee also freezes well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49866,"Antipasto with Red Pepper Tapenade 1/2 loaf day old crusty bread, sliced * 2 large cloves garlic, cracked Extra-virgin olive oil, for drizzling 1 (16 to 18-ounce) jar roasted red peppers, drained 1/4 cup parsley leaves, a couple of handfuls 1/4 cup black oil-cured olives, 20 olives 2 tablespoons capers, drained Italian tuna in oil, 4 ounces 1 jar marinated artichokes, 6 ounces Hot peppers, cheery peppers, Banana peppers or pepperoncini 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, pepato black pepper cheese, smoked mozzarella, red pepper flake sheep's milk cheese -- these are my favorites, choose a few like to keep on hand Instructions: If your slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp. Rub with cracked garlic and drizzle bread with extra-virgin olive oil. Place roasted red peppers in a food processor with parsley. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste. Transfer to a small dish. Arrange tuna, artichokes, hot peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49867,"Layered Vegetable Omelet Gratin 4 garlic cloves, chopped 4 tablespoons cooked spinach, squeezed dry 12 artichoke hearts, quartered 12 eggs 4 tablespoons olive oil 1 red bell pepper, chopped 1 red jalapeno, minced 4 ounces prosciutto, diced 8 asparagus spears, sliced 2 tablespoons minced chives 2 tablespoons butter 2 tablespoons flour 2 cups milk 1 cup shredded Gruyere Salt and pepper Pinch cayenne pepper 2 tablespoons grated Parmesan Instructions: To make omelets, using 2 eggs each, make variations using the above ingredients. For the first omelet, combine 1 clove of garlic, spinach, artichokes, eggs, and mix well. Fry in a small omelet pan with olive oil. Flip and cook other side, then transfer to a plate. For the second omelet, saute the red bell pepper, and jalapeno with 1 garlic clove. Cook until pepper is softened. Add the prosciutto, 2 eggs, and cook flat, then flip and cook the other side. Transfer to a plate. For the third omelet, saute the asparagus with the remaining garlic, and cook until asparagus is tender. Pour 2 beaten eggs and chives over asparagus, and cook until done on first side. Flip, cook other side, and transfer to a plate. Repeat each step for each omelet depending on how many omelets you wish to serve. Preheat the broiler. To make the sauce, melt the butter in a saucepan, sprinkle with the flour and cook for 1 to 2 minutes over medium low heat until flour begins to turn golden. Remove from heat; add milk, and stir, mixing well. Return to heat and stir as it cooks, thickening the sauce. Stir in the cheese, and season with salt, pepper, and cayenne pepper. To serve, plate the omelets, pour cheese sauce over, sprinkle with grated Parmesan, and broil until lightly browned. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 49868,"Steak Tacos with Tomatillo Salsa 1 1/2 teaspoons cumin seeds 2 cloves garlic 4 serrano cl peppers, halved (remove seeds for less heat) 3 tablespoons vegetable oil, plus more for the grill Juice of 4 limes (about 1/3 cup) 2 tablespoons packed light brown sugar Kosher salt and freshly ground pepper 2 pounds skirt steak, cut in half 1/2 small white onion, diced 3 tomatillos (in their husks) 3/4 cup fresh cilantro 16 corn tortillas Grated Cotija cheese and/or thinly sliced radishes, for topping Instructions: Heat a large cast-iron skillet over medium-high heat. Add the cumin seeds and toast, stirring occasionally, about 1 minute; transfer to a bowl. Add the garlic and chiles to the skillet. Cook, turning occasionally, until soft and blackened in spots, about 5 minutes. Transfer to a food processor and let cool. Add the cumin seeds, vegetable oil, 1/4 cup lime juice and the brown sugar and puree until smooth. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer to a resealable plastic bag and add the steak, shaking well to coat. Refrigerate, 1 to 4 hours. Soak the onion in a bowl of cold water. Meanwhile, wipe out the skillet and heat over high heat. Cook the tomatillos, turning, until well charred, about 7 minutes. Transfer to a plate and let cool. Remove the charred husks and roughly chop the flesh. Drain the onion. Wipe out the food processor; add the tomatillos, onion, cilantro and the remaining 1 to 2 tablespoons lime juice and puree until smooth. Season with 3/4 teaspoon salt and a few grinds of pepper; set aside. Meanwhile, bring the steak to room temperature, about 30 minutes. Preheat a grill to high. Remove the steak from the marinade and shake off any excess. Lightly oil the grill, then grill the steak until charred on the bottom, about 5 minutes. Flip and cook until charred on the other side, 1 to 3 more minutes. Transfer to a cutting board and let rest 10 minutes. Warm the tortillas on the grill. Thinly slice the steak against the grain. Double up the tortillas and fill with the steak and tomatillo salsa. Top with cheese and radishes. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 49869,"Kansas City-Style Barbecue Sauce 2 tablespoons vegetable oil 1 cup coarsely chopped onion 2 cloves garlic, smashed 1 cup tomato sauce 1/2 cup apple cider vinegar 1/2 cup ketchup 3 tablespoons packed dark brown sugar 3 tablespoons molasses 3 tablespoons Worcestershire sauce 2 tablespoons tomato paste 1 tablespoon yellow mustard 1 teaspoon garlic powder Kosher salt 2 teaspoons liquid smoke Instructions: Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6 to 7 minutes. Add the tomato sauce, 1 cup water, the vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, tomato paste, mustard, garlic powder and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 15 minutes. Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid. Photograph by Andrew Purcell ","[Zinfandel, Malbec, Syrah, Rioja]" 49870,"Pork Tenderloin With Cabbage 4 tablespoons unsalted butter 1/2 small head red cabbage, cored and thinly sliced 1/3 cup golden raisins 3 tablespoons red wine vinegar, plus more to taste 1 cup apple cider 1/2 teaspoon ground allspice Kosher salt and freshly ground pepper 2 pork tenderloins (1 3/4 pounds total), halved crosswise 1 tablespoon extra-virgin olive oil 1 1/2 cups low-sodium chicken broth 1 teaspoon all-purpose flour 2 tablespoons horseradish, drained Instructions: Preheat the oven to 400 degrees F. Melt 3 tablespoons butter in a pot over medium-high heat. Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon allspice and 1/2 teaspoon each salt and pepper; bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Uncover and simmer until the liquid is almost gone. Add salt and more vinegar to taste. Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat the olive oil in an ovenproof skillet over medium-high heat. Brown the pork on all sides, then transfer to a roasting pan (reserve the skillet) and roast until a thermometer inserted into the meat registers 145 degrees F to 150 degrees F, 10 to 15 minutes. Transfer to a cutting board. Boil the broth in the skillet until reduced by one-third. Mix the flour and the remaining 1 tablespoon butter, whisk into the broth and boil 1 minute. Stir in the horseradish. Slice the pork; serve with the cabbage and sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49871,"Singapore Noodles with Tofu 8 ounces thin rice noodles 1/4 cup vegetable oil 1 14-ounce package firm tofu, cut into 1/2-inch cubes Kosher salt 4 scallions, cut into 2-inch pieces 2 stalks celery, thinly sliced 1 red bell pepper, thinly sliced 2 tablespoons Madras curry powder 3 tablespoons soy sauce 1/2 cup low-sodium chicken or vegetable broth Juice of 1/2 lime, plus wedges for serving 1 cup mung bean sprouts Instructions: Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes. Drain and rinse under cold water; set aside. Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the tofu in a single layer and cook, undisturbed, until golden on the bottom, about 4 minutes. Toss gently with a spatula and cook, tossing occasionally, until golden all over, about 4 more minutes; season with salt. Add 1 more tablespoon vegetable oil, the scallions, celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Add 1 tablespoon curry powder and season with salt; stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute. Transfer the tofu and vegetables to a bowl. Add the remaining 1 tablespoon vegetable oil and 1 tablespoon curry powder to the skillet. Add the drained noodles and cook, tossing, until they turn yellow, 1 to 2 minutes. Add the tofu mixture, soy sauce and chicken broth and cook, tossing, until most of the liquid evaporates, 1 to 2 minutes. Stir in the lime juice and season with salt. Top each serving with the bean sprouts and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49872,"Greens Mineiran Style 2 pounds young kale greens, tough stems removed 3 tablespoons fruity olive oil 1 medium onion, finely chopped 2 large cloves garlic, minced Instructions: Wash the kale thoroughly and grasp it together into manageable bunches. Cut each bunch crosswise into very thin strips. Wash the strips again and drain them thoroughly. In a large heavy skillet heat the oil over medium heat. Cook the onion for 3 to 4 minutes, stirring occasionally, until softened and slightly golden. Add the garlic and cook for 1 minute more, or until the aroma is released. Add the kale strips and cook, tossing occasionally, until the greens are softened but still bright green, 5 to 7 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49873,"Four-Flavor Sheet Pan Holiday Cookie Nonstick cooking spray, for the sheet pan Two 16.5-ounce tubes refrigerated sugar cookie dough 1 tablespoon powdered peanut butter 1/4 cup unsweetened cocoa powder 16 egg-shaped chocolate-peanut butter candies, chopped 1 tablespoon white sanding sugar 1/2 teaspoon ground cinnamon 1 tablespoon granulated sugar Two 16.5-ounce tubes refrigerated chocolate chip cookie dough 1/2 cup hot cocoa-flavored candy-coated chocolates 10 milk chocolate toffee and cookie crunch squares 7 snickerdoodle white chocolate truffles, cut in half 1/2 cup mini marshmallows 1 tablespoon snowflake sprinkles Instructions: Preheat the oven to 325 degrees F. Spray a 13-by-18-inch sheet pan with cooking spray. Line with a piece of parchment, leaving a 2-inch overhang on each of the short sides. Make the chocolate-peanut butter cookie: Mix 1 tube of the sugar cookie dough with the powdered peanut butter and 2 tablespoons of the cocoa powder in a medium bowl until completely combined. Fold in 1 cup of the chocolate-peanut butter candies, reserving the rest for topping.
Arrange the sheet pan with a long side facing you. Visualize the pan divided into 4 equal vertical strips. Press the chocolate-peanut butter cookie dough down the far left stripe. Sprinkle with the sanding sugar.
Make the snickerdoodle cookie: Mix the remaining tube of sugar cookie dough with 1/4 teaspoon of the cinnamon in a medium bowl until completely combined.
Press the snickerdoodle cookie dough in a stripe down the section next to the chocolate-peanut butter cookie dough. Mix the granulated sugar with the remaining 1/4 teaspoon cinnamon and sprinkle it over the snickerdoodle cookie dough.
Make the chocolate-chocolate chip cookie: Mix 1 tube of the chocolate chip cookie dough with the remaining 2 tablespoons cocoa powder in a medium bowl until well combined. Fold in 1/4 cup of the candy-coated chocolates.
Press the chocolate-chocolate chip cookie dough in a stripe down the section next to the snickerdoodle cookie dough. Top with the remaining 1/4 cup candy-coated chocolates. Make the chocolate chip cookie: Press the remaining tube of chocolate chip cookie dough down the remaining quarter of the sheet pan. Press the milk chocolate toffee and cookie crunch squares into the dough, making 5 rows of 2.
Bake the cookie until golden brown and a toothpick inserted into the center of each type of cookie comes out clean, 25 to 30 minutes. Let cool on a rack for 5 minutes.
While the cookie is still warm, top the chocolate-peanut butter cookie with the remaining chopped chocolate-peanut butter candies. Press the snickerdoodle white chocolate truffle halves all over the snickerdoodle cookie. Top the chocolate-chocolate chip cookie with the marshmallows and sprinkle the chocolate chip cookie with the snowflake sprinkles. Allow to cool completely in the pan, about 1 hour.
Use the parchment overhangs to lift the cookie from the pan, then cut into squares. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 49874,"Polenta With Fontina and Eggs 2 tablespoons plus 1 teaspoon extra-virgin olive oil One 18-ounce tube prepared polenta, cut into 12 rounds 3 cloves garlic, finely chopped Pinch of red pepper flakes One 15-ounce can crushed tomatoes Kosher salt and freshly ground pepper 8 large eggs 1 cup grated fontina cheese (about 4 ounces) 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 400 degrees F.
Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium-high heat. Pat the polenta slices dry with paper towels, add to the skillet and cook until golden, about 3 minutes per side. Transfer to a plate.
Reduce the heat under the skillet to low. Add the remaining 1 teaspoon olive oil, the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute.
Add the tomatoes and 1/2 cup water, bring to a simmer and cook 5 minutes; season with salt and pepper. Remove 1/4 cup of the sauce and set aside.
Arrange the polenta rounds in the skillet with the sauce, then crack the eggs on top. Season with salt and pepper and top with the reserved sauce and the cheese. Transfer to the oven and bake until the egg whites are set, 13 to 15 minutes. Top with the parsley. ","[Barolo, Barbaresco, Chianti, Rioja]

" 49875,"Frogs Legs of Provencale: Grenouille a la Provencale 1/2 pound frog legs Salt and ground white pepper All-purpose flour 1/4 pound unsalted butter 1 clove garlic, minced 1 tablespoon chopped flat-leaf parsley Instructions: Season frog legs with salt and white pepper. Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Saute until golden brown, approximately 3 to 4 minutes. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately. ","[Rhone Blends, Pinot Grigio, Sauvignon Blanc]" 49876,"Crab and Avocado Crostini 1 loaf ficelle or thin French baguette 3 tablespoons olive oil, plus 1/4 cup 1 Meyer lemon, juiced Salt and fresh ground black pepper 1 yellow pepper, seeds removed and diced 1 avocado, halved, pitted and flesh diced 1 shallot, finely diced 8 ounces lump crabmeat Instructions: Preheat the oven to 400 degrees F. Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture. In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside. Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49877,"Chorizo, Kale and Cornbread Stuffing 1 stick unsalted butter, plus more for the dish 1 pound fresh chorizo, casings removed 4 stalks celery, chopped 1 large onion, chopped 1 red bell pepper, chopped Kosher salt and freshly ground pepper 1 small bunch kale (about 8 ounces), stems removed, leaves torn 3 cups low-sodium chicken broth 2 large eggs 1/2 cup chopped fresh cilantro 8 cups 1/2-inch cubes stale cornbread (about 13 ounces; see below) 8 cups 1/2-inch cubes stale potato bread (about 13 ounces) Instructions: Preheat the oven to 375 degrees F. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, about 6 minutes. Add the celery, onion and bell pepper; season with 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the kale and 1/2 teaspoon salt and cook, stirring, until just wilted, about 1 minute. Add the chicken broth and bring to a simmer, then remove from the heat and let cool slightly. Whisk the eggs and cilantro in a large bowl. Add the cornbread, potato bread and broth mixture and gently mix until all the bread is moistened. Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 49878,"Luscious Lemon Squares Nonstick cooking spray 2 sticks unsalted butter, at room temperature 2/3 cup granulated sugar 1/2 teaspoon almond extract 2 cups all-purpose flour 1/4 teaspoon fine sea salt 6 eggs, at room temperature 2 2/3 cups granulated sugar 3 tablespoons grated lemon zest 3/4 cup fresh lemon juice 3/4 cup all-purpose flour Confectioners' sugar, for dusting Raspberries, for garnish, optional Instructions: For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray. In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill. Pop the crust in the oven and bake until a light golden brown, about 20 minutes. Cool completely on a wire rack. For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving. Dust with confectioners' sugar and then cut into 20 to 24 squares to serve. Garnish with raspberries, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49879,"Pan Seared Grouper with English Pea Puree, Chanterelles, Sunchokes and Rainbow Carrots and Minneola Buerre Blanc 1/2 cup English peas Ice water, for chilling 1 teaspoon clarified unsalted butter 1 tablespoon diced leeks, white only, optional 1/2 teaspoon chopped shallots 2 tablespoons mascarpone cheese 2 rainbow carrots Olive oil Salt and freshly ground black pepper 3 to 4 sunchokes Clarified unsalted butter, for sauteing Two 7-ounce black grouper fillets Salt and freshly ground black pepper 2 ounces clarified unsalted butter 1 teaspoon whole unsalted butter 1 clove garlic 1 sprig fresh thyme 1/4 cup Chablis 1 teaspoon chopped shallots Juice of 2 Minneola oranges 1 sprig fresh thyme 2 tablespoons unsalted butter, diced, chilled 3 to 4 chanterelle mushrooms, cleaned, stems scraped, cutinto uniform pieces and stored on paper towels Clarified unsalted butter Vegetable stock, if needed Instructions: For the pea puree: Blanch the peas in boiling salted water until bright green, then drain, shock in ice water, then drain again. Cook the leeks and shallots in the clarified butter until translucent, then add the peas until warmed. Put the pea mixture in the blender, add the mascarpone and blend until smooth (the amount of cheese could vary depending on desired consistency). Chill puree until ready to serve. For the vegetables: Preheat the oven to 350 degrees F. Coat the carrots with olive oil and sprinkle with salt and pepper. Roast, covered, on a baking sheet until tender. Let cool, and then dice. Peel the sunchokes, placing them in water so they do not discolor. Slice, drain and saute over medium heat in clarified butter until tender, and then chill. For the grouper: Turn the oven temperature up to 400 degrees F. Heat a saute pan until hot, then add clarified butter and heat until hot. Sprinkle the fish with salt and pepper, then sear the pretty side of the fish until begins to brown, then transfer to the oven for 7 to 9 minutes. Do not flip or move fish. Remove the pan and add the whole butter, garlic and thyme. For the beurre blanc: Meanwhile, combine the wine, shallots, orange juice and thyme in a saucepan and cook until reduced by 95 percent (almost 1 tablespoon liquid remaining). Remove from the heat and whisk in the chilled butter to combine. Strain through a fine mesh sieve. To serve: Preheat a saute pan. Saute the mushrooms in some clarified butter. Add the other vegetables and warm, adding a small amount of stock if needed to prevent the vegetables drying out. Baste the fish with the melted butter and pan drippings. Arrange with buerre blanc on the bottom, then vegetables, then grouper, and garnish with pea puree. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49880,"Grilled Octopus with Vinegar 6 to 7 pound whole octopus, cleaned 4 tablespoons fresh oregano leaves, chopped 1/4 cup fresh lemon juice 1/2 cup olive oil Instructions: Preheat grill. In a large stockpot, bring water to a boil and then reduce to a simmer. Add whole octopus, and simmer for 1 hour. Remove octopus from boiling water and let cool at room temperature for 15 minutes. Cut the tentacles from the head, and discard the head. Sprinkle oregano over the octopus tentacles. Grill octopus for 10 minutes, turn over and grill for an additional 10 minutes. Remove octopus from the grill and chop into small pieces. In a small mixing bowl, whisk together the lemon juice and olive oil. Place chopped octopus onto serving plates and drizzle lemon vinaigrette over the octopus. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 49881,"Curried Crab 1 pound jumbo lump crab meat, cleaned 1/4 cup red onion, finely diced 1/4 cup scallion, finely chop 1/4 cup red pepper, finely dice 1/2 cup jicama, brunoised 2 tablespoons curry oil, recipe follows 2 tablespoons mayonnaise 1/2 cup creme fraiche Salt and fresh ground black pepper 1 cup canola oil 1/4 cup curry powder Instructions: In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper. In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant without burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 49882,"Fish Tacos with Ramen and Chayote Slaw 1 pound mahi-mahi or other skinless firm white fish fillets, cut into 1-inch chunks 2 teaspoons chili powder 1 teaspoon ground cumin Zest and juice of 1 lime 1/4 cup vegetable oil Kosher salt and freshly ground black pepper 8 small flour tortillas, charred 1 avocado, diced 1/2 cup cilantro leaves One 3-ounce package instant dried ramen noodles, seasoning packet discarded 2 cups finely shredded cabbage or coleslaw mix 1 small chayote squash, peeled and cut into thin strips 3 scallions, thinly sliced 1/2 cup frozen shelled edamame, thawed 1/2 cup diced fresh mango 1/2 cup thinly sliced radishes Juice of 2 limes 1 tablespoon honey Kosher salt and freshly ground black pepper 1/4 cup vegetable oil Instructions: For the fish: Toss the mahi-mahi with the chili powder, cumin, lime zest and juice, 2 tablespoons vegetable oil, 1/2 teaspoon salt and some pepper in a large bowl. Let marinate at room temperature for 15 minutes while you prepare the slaw. For the slaw: Crumble the ramen noodles into a large bowl. Add the cabbage, chayote, scallions, edamame, mango and radishes and toss to combine. Whisk the lime juice and honey together in a small bowl with 1 teaspoon salt and some pepper. Whisk in the vegetable oil and pour the dressing over the slaw. Toss well. To cook the fish, heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons oil, then add the fish and cook, tossing once or twice, until browned and just cooked through, 3 to 4 minutes. Serve the fish hot in the tortillas, topped with the slaw, avocado and cilantro. Serve any additional slaw on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 49883,"Gina's Morning Glory Cocktail 1/2-ounce orange liqueur 1/2-ounce cherry brandy Splash pineapple juice Champagne Strawberry, for garnish Instructions: Fill champagne flute with orange liqueur, cherry brandy and a splash of pineapple juice. Top with champagne. Add strawberry for garnish. ",[Champagne] 49884,"Gluten-Free Banana-Nut Muffins Cooking or pan spray, for greasing 1 1/4 cups toasted walnuts 1/2 cup amaranth flour (certified gluten-free) 1/2 cup brown rice flour (certified gluten-free) 1/4 cup tapioca flour (certified gluten-free) 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup dark brown sugar 1 cup lightly mashed ripe bananas (2 to 3 bananas) 1/2 cup milk 1/3 cup vegetable oil 1/2 teaspoon pure vanilla extract 2 large eggs, separated Turbinado sugar for sprinkling, optional Instructions:

1. Preheat the oven to 375 degrees F. Adjust the oven rack to the center. Line a 12-cup muffin tin with your favorite liners and lightly grease with cooking spray.
2. Finely chop the walnuts in a food processor. Set aside 3 tablespoons for garnish.
3. Combine the remaining ground walnuts, amaranth flour, brown rice flour, tapioca flour, baking powder, cinnamon, salt and baking soda in a large bowl. Add the sugar and work in with your hands.
4. Whisk together the bananas, milk, oil, vanilla and egg yolks in a separate medium bowl.
5. Whip the egg whites on medium-high speed in the bowl of a large stand mixer fitted with a whisk attachment (or in a large bowl of using a hand mixer) until soft peaks form, 2 to 3 minutes.
6. Fold the banana mixture into the nut-flour mixture until combined (don't fret if your batter has lumps, this means it isn't over-worked). Fold one third of the whipped egg whites into the batter until completely incorporated, then gently fold in the remaining egg whites until just combined (it's alright if the batter is a little streaky).
7. Fill each liner about three-quarters full. Sprinkle with the reserved ground walnuts and turbinado sugar, if using.
8. Bake until the muffins are golden brown and nicely cracked on the top, and a toothpick inserted in the muffins comes out clean, 28 to 30 minutes, rotating halfway through baking. Let cool in the hot muffin tin 3 minutes, then transfer to a cooling rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 49885,"Pan Roasted Cod with Linguica-Chickpea Broth 2 tablespoons olive oil, plus 2 tablespoons 2 shallots, finely diced 1 cup dry white wine Pinch saffron 6 cups homemade clam or fish stock 1/2 cup cooked white beans 1/2 cup cooked chickpeas 1/2 pound linguica sausage, cut into 1/4-inch slices, and Sauteed 24 cultivated mussels, scrubbed and de-bearded 2 tablespoons cold butter 1 tablespoon fresh lemon juice 3 tablespoons chopped parsley, plus more, for garnish Salt and freshly ground pepper 4 (6-ounce) cod fillets Instructions: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add shallots and cook until soft. Add wine and cook until almost reduced. Add saffron and stock and bring to a boil. Add the beans, chickpeas, sausage, and mussels, cover the pot and cook until the mussels have opened. Add the butter, lemon juice, parsley, and season with salt and pepper, to taste. Heat remaining olive oil in a large saute pan over medium-high heat. Season cod on both sides with salt and pepper. Sear, skin-side down until golden brown. Turn the fish over and continue cooking until just cooked through. Place cod in shallow bowls and ladle linguica-chickpea broth, over and around. Make sure each plate has 6 mussels. Garnish with more parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 49886,"Italian Chicken and Vegetable Skillet 2 tablespoons olive oil 1? pounds chicken tenders 1? pounds boneless skinless chicken breasts, cut into strips 2 teaspoons McCormick? Perfect Pinch? Italian Seasoning 2 teaspoons Lawry's? Seasoned Salt 1 cup grape tomatoes ? cup cut-up string beans ? cup cut-up asparagus ? cup sliced yellow squash ? cup sliced zucchini ? cup bell pepper strips ? cup sliced onion Instructions:

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 49887,"Around the World Fries: Thai Glazed Carrot Fries 1/4 cup Thai sweet chili sauce 1 1/2 tablespoons sriracha
   1 tablespoon canola oil 1 tablespoon tamarind paste 1 tablespoon Thai seasoning Kosher salt
   1 pound carrots (about 8), peeled and cut into 4-inch sticks 1/2 cup mayonnaise 1 teaspoon lime zest plus 1 teaspoon lime juice 1 teaspoon sriracha
   1 teaspoon Thai seasoning 1/2 teaspoon Thai sweet chili sauce 1/4 cup thinly sliced fresh chives
   1/4 cup honey roasted peanuts, chopped 1 cup bean sprouts 1/4 cup fresh cilantro leaves
   Instructions: For the carrot fries: Position the oven racks to the middle and top positions and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Combine the sweet chili sauce, sriracha, oil, tamarind paste, Thai seasoning and a pinch of salt in a large bowl. Put the carrots in the bowl and toss to coat. Transfer to the prepared baking sheet and roast on the middle rack until crisp-tender, 15 to 20 minutes.
   Turn the oven to broil and place the baking sheet on the top rack. Broil the carrots until brown spots appear and the ends become crispy, about 3 minutes.
   For the dipping sauce: Stir together the mayonnaise, lime zest and juice, sriracha, Thai seasoing and sweet chili sauce in a small bowl. Transfer to a small ramekin and top with 1 teaspoon of the chives.
   Transfer the glazed carrot fries to a platter and top with the bean sprouts, peanuts, remaining chives and cilantro. Serve immediately with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 49888,"Mississippi Mud Cake 2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 pound unsalted butter 1/3 cup cocoa powder 1 cup water 1/2 cup buttermilk 2 eggs, lightly beaten 1 teaspoon vanilla 8 ounces mini marshmallows For the frosting: 1/4 pound unsalted butter 1 (16 ounce) box confectioners' sugar 1 teaspoon vanilla extract Pinch salt 3/4 cup chopped nuts, such as pecans or walnuts, lightly toasted Instructions: Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan. Sift the flour, sugar, baking soda and salt into a medium mixing bowl. Put the butter in a small saucepan and, when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the buttermilk, eggs, and vanilla and stir until smooth. Pour into the prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Transfer to a wire cooling rack and sprinkle the marshmallows evenly over the hot cake. Put the butter in a medium saucepan and, when melted, add the cocoa powder and buttermilk and bring to a boil. Remove from the heat and add the confectioners' sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]

" 49889,"Homemade Mochi 2 cups (400 grams) Japanese short-grain sweet rice (aka sticky rice or glutinous rice; see Cook\u2019s Note) Mochiko (sweet rice flour) or potato starch, for dusting 4 tablespoons miso 4 tablespoons sugar 2 tablespoons sake Soy sauce, for brushing 2 tablespoons shichimi 12 to 15 strips nori (2-by-4-inch strips), for wrapping 1/4 cup kinako (roasted soybean powder) 1/4 cup sugar 1/2 cup adzuki paste (red bean paste; see Cook's Note), for topping Instructions: For the mochi dough base: Wash the rice gently until the water runs clear, 5 to 8 times, then drain. Cook the rice with 2 1/2 cups water in a rice cooker according to the manufacturer directions for sushi/sweet rice, about 30 minutes. Place the cooked rice in a wooden or stone bowl. (I don\u2019t recommend stainless steel or plastic bowls, which will make the rice wet or too soft.) Smash the rice with a thick wooden stick or pestle. Use your hands to turn the rice and continue to pound with the stick until it is a smooth and sticky dough, 6 to 8 minutes. Portion out 20 to 24 mochi, about 2 tablespoons of dough per portion. Have a small bowl of water nearby to lightly wet hands if the dough is too sticky. Shape each portion into a round patty about 1 1/2 inches thick and dust each side of the mochi with mochiko or potato starch. For the mochi toppings: To make a sweet miso sauce, combine the miso, sugar and sake in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Remove from the heat and set aside. Heat a grill pan or skillet over medium-high heat. Add your desired number of plain mochi and grill, brushing with soy sauce a couple of times on each side, until the mochi are caramelized, 2 to 3 minutes per side. Brush some of the remaining plain mochi (reserve some of them to serve with the sweet toppings) with about 1 tablespoon of the sweet miso sauce and top with a sprinkle of shichimi. To serve the savory mochi, wrap the soy-grilled and sweet miso-glazed mochi in nori and place on a plate or platter. For the sweet mochi toppings: Mix the kinako with the sugar in a small bowl. Dip to coat both sides of your desired number of mochi. Top each remaining plain mochi with adzuki paste, then sprinkle with the remaining kinako sugar, if desired. Serve on a plate or platter. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 49890,"Cranberry-Guava Relish Base Cranberry Sauce, recipe follows 1/2 cup guava jelly Zest and juice of 1 lime Salt and freshly ground black pepper 2 tablespoons canola oil 1 tablespoon grated ginger 1 large shallot, finely diced 3/4 cup brown sugar 1/2 cup honey 1/4 cup orange juice 1/2 cup granulated sugar Pinch kosher salt 1 pound fresh or frozen cranberries Instructions: Stir the guava jelly into the Base Cranberry Sauce and cook for 1 minute. Remove from the heat. Stir in the lime zest and juice and season with salt and pepper. Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly. Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49891,"Farfalle al Rocco 1 small butternut squash, prepared as described below 1 pound good quality dried farfalle, preferably Italian 1/4 cup pure olive oil 1 pound mixed wild mushrooms, cleaned and chopped 3 cloves garlic, finely minced 1 bunch spinach, cleaned, stems removed and chopped into 2-inch squares 1/4 cup white wine 1/2 cup Parmigiano Reggiano, grated fine Sea salt Black pepper, freshly ground Instructions: Preheat oven to 450 degrees Fahrenheit. Bake the butternut squash on a baking sheet for 45 minutes to 1 hour, until you can easily slide a knife into the upper part of the squash. Remove from the oven and allow to cool for 20 minutes. Cut off the ends of the squash and pare away the skin. Cut the squash in half, removing the seeds. Dice the remaining flesh. Allow to cool completely. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. In a saute pan large enough to accommodate all of the pasta, over medium-high heat, add the oil, mushrooms, butternut squash and salt and pepper to taste. Cook for several minutes until the mushrooms begin to soften. You may need to add more oil, as the mushrooms may absorb the liquid. Add the garlic and mix to combine until garlic begins to brown and the sides of the butternut squash become brown as well. If the pasta is not finished yet, remove the saute pan from the heat and wait until the pasta is done. When the pasta is done, return the pan to high heat, quickly add the spinach and deglaze with the white wine, which will help wilt the spinach lightly. Season with salt and black pepper. Quickly drain the pasta, add it to the pan and toss to combine the ingredients, mixing in most of the grated parmesan while you are tossing. Transfer to a serving dish. Top with more grated cheese and freshly ground black pepper. Serve at once! ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 49892,"Mama's Cornmeal Hushpuppies 2 cups self-rising white cornmeal 3/4 cup finely chopped onion 1 large jalapeno, chopped fine Kosher salt 2 cups buttermilk 8 cups peanut oil, for frying Instructions: In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 49893,"Homemade Spinach Pasta Kosher salt 6 cups baby spinach (3 3/4 ounces) 3 large eggs plus 1 egg yolk 1 tablespoon extra-virgin olive oil, plus more for drizzling 2 1/4 cups all-purpose flour, plus more as needed Instructions: Bring a large pot of salted water to a boil and fill a medium bowl with ice water. Add the spinach to the pot and cook until wilted, about 30 seconds; drain, then plunge into the ice water. Once chilled, remove the spinach to a kitchen towel and squeeze until dry. Combine the blanched spinach, whole eggs and egg yolk, olive oil and a big pinch of salt in a blender and blend until smooth. Mound the flour on a work surface. Make a well in the center, 4 to 5 inches in diameter with high walls. Add the spinach mixture to the well and, using a fork, gradually mix flour from the inner edge of the well into the wet ingredients. Continue incorporating the flour until a rough sticky dough forms. Use a spatula or bench scraper to gather up any loose bits of flour and dough, then use your hands to gather and knead the whole thing together. (If the dough is too sticky, add a little more flour, 1 tablespoon at a time.) Knead until a smooth and slightly tacky bright green dough forms, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature for at least 30 minutes. Cut the dough into 4 equal pieces; press each into a rough rectangle. Cover 3 of the pieces and set aside. Lightly flour the remaining piece of dough and feed the dough through the widest setting on a pasta maker. Fold the strip in half and feed it through again. Move to the next setting and feed the dough through this setting twice without folding, lightly flouring as needed. Repeat until you are at the third-to-last setting. The dough will be thin but not transparent, about 1/8 inch thick. Lightly flour the pasta sheet, then transfer to a floured baking sheet; halve the sheet crosswise if it\u2019s hanging off the baking sheet. Repeat the process with the remaining 3 pieces of dough. Attach a long noodle cutter to the pasta maker. Feed each sheet of dough through the cutter, gathering the pasta on the other side. Lightly sprinkle with flour and shape into a loose nest. Return to the baking sheet. Bring a large pot of salted water to a boil. Add the pasta, gently separating the strands with tongs. Cook until just tender, 2 to 3 minutes. Reserve 1 cup cooking water, then drain. Toss with your sauce, adding the reserved cooking water as needed to loosen. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49894,"No-Churn Peaches and Cream Ice Cream 4 ounces (1/2 cup) vanilla coffee creamer 16 ounces (about 1 2/3 cups) frozen peaches Instructions: Pour the coffee creamer into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight. Add the frozen creamer cubes to a food processor along with the peaches. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.
","[Chardonnay, Riesling, Moscato, Vinho Verde]" 49895,"Taste of Italy About 4 ounces butter 1/2 orange, zested About 6 ounces sugar About 3 1/2 ounces ground toasted hazelnuts 2 large yolks, room temperature 1 large egg, room temperature 1 teaspoon vanilla extract About 11 ounces all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons melted butter 1 liter milk 1 liter cream About 3 1/2 ounces glucose 30 egg yolks 1 pound light brown sugar 1 piece vanilla bean 1/2 teaspoon salt 1 jar nutella About 44 ounces milk About 17 to 18 ounces heavy cream About 8 ounces sugar 1/4-ounce ice cream stabilizer About 8 ounces glucose powder 1/2 teaspoon salt About 4 1/2 ounces dry milk About 8 ounces whole eggs About 1 3/4 ounces trimolene About 8 1/2 ounces extra-virgin olive oil About 17 to 18 ounces cocoa butter About 17 to 18 ounces 50 percent Michel Clizuel chocolate Pinch salt About 13 ounces water About 8 1/2 ounces sugar About 2 1/2 ounces glucose About 5 1/2 ounce cocoa powder About 14 ounces heavy cream About 8 1/2 ounces 72 percent Michel Clizuel chocolate Confit Kalamata Olives: About 53 ounces sugar About 26 ounces water About 8 1/2 ounces blanched kalamata olives About 47 ounces milk 1/2 teaspoon vanilla extract About 2 ounces sugar About 17 to 18 ounces tempered 64 percent Valhrona chocolate Gold leaf 1/2 teaspoon salt 3 lecithin capsules About 13 ounces white chocolate Valhrona (35 percent)
Instructions: Cream together the butter, orange zest and sugar in a bowl of a stand mixer with a paddle attachment. While this is creaming, place the toasted hazelnuts in a food processor and finely chop them. Add the eggs and mix well. Scrape the sides of the bowl. Sift all the dry ingredients, and then add them to the egg mixture. Mix on low speed until incorporated. Lastly add the hazelnuts, and mix. Preheat the oven to 325 degrees F. Line a half sheet pan with a silpat and sprinkle the mixture onto it. Place into the oven and bake until golden brown, approximately 15 minutes. Cool completely, place into a food processor and finely grind. In a bowl, mix together 3 cups of the crumbs with the 3 tablespoons of the melted butter. Press the crumbs into the bottom of a 12-inch round metal cake ring that is sitting on a flat half sheet pan lined with a silpat. Place the pan into the oven and bake for 10 minutes. Cool by placing into the freezer. In a saucepan, place the milk, cream, and glucose. Bring it to a simmer. While the milks are heating, place the egg yolks in a bowl with the sugar. Set up an ice bath for cooling the anglaise. Once the milks are hot, whisk some of the milk into the yolks and sugar to temper. Place the mixture back into the pot, and cook until thick enough to coat the back of a wooden spoon. Strain the anglaise into a bowl and place the bowl in the ice bath. Stir to cool down. Once cool place into the ice cream machine. Spin until firm. While spinning place a metal bowl in the freezer to make it cold. Place the ice cream directly into the bowl and then fold 1/4th of the nutella into the ice cream working quickly. Spread the ice cream while soft onto the frozen biscotti crust, about 1-inch thick. Reserve the remaining ice cream. Place it back into the freezer and freeze until hard. At least 1 hour. Place the milk and cream into a saucepan. Mix the sugar and stabilizer together and then whisk it into the milk. Add the glucose powder, salt, and dry milk to the pan. Heat the mixture to 185 degrees F. While heating crack the eggs into a bowl, and place the trimolene along with them. Set up a bain marie with olive oil in it and have an ice bath ready. Once the milk is hot, whisk together the egg, trimolene mixture and temper the eggs very slowly, and put back on the fire for 30 seconds on low heat, stirring constantly. Strain the mixture into the bain over the oil. Stir to cool. Pour the mixture into the ice cream machine and spin until firm. Allow it to set up in the freezer for at least 1 hour. Place the cocoa butter into a bowl and put into the microwave to melt completely, approximately 2 to 4 minutes. Melt the chocolate in a bowl in the microwave as well. Stir so that it doesn't burn, approximately 1 to 2 minutes. Mix the 2 together and burmix. Add the salt, and strain through a fine sieve. Set aside until ready to use. Keep in a warm location. In a medium saucepan bring the sugar, glucose and water to a boil. Be sure the sugar dissolves. Add the cocoa powder and whisk it well to combine. Lower the heat to low, and cook for 10 minutes. Be sure to stir it often or it will burn. While the cocoa is cooking heat the cream in another pan and heat to simmer. Turn the flame off and add the 72 percent chocolate. Allow it to sit until the cocoa is cooked. Whisk the chocolate well, and then combine the 2 cocoa mixtures together. Burmix them well, and strain through a fine sieve. Pour into a bain marie, and place in an ice bath until cool. Once cold set aside at room temperature until ready to use. In medium saucepan place the sugar, water and glucose. Bring to a boil and then add the blanched kalamata olives. Allow the olives to cook slowly in the syrup for 45 minutes on low heat. Drain, and cool completely. If the syrup gets too thick at any point add a bit more water. The olives should be soft and glossy when finished. Place all the ingredients except the lecithin and chocolate into a saucepan. Bring to a simmer and turn off the heat. Add the lecithin and chocolate, and allow it to sit for 5 minutes. Burmix the mixture well and then cool it in an ice bath. Set aside until ready to use at room temperature. Spread the tempered chocolate onto a sheet of acetate 4 by 4-inches in size. Using a cake comb, comb lines and once the chocolate is set, bend it around a wooden dowel. Chill, and remove dowel. Remove the acetate once ready to garnish. Now it should be ready to be cut. If it is nice and firm in texture, using hot water and a long none serrated knife, pull the ice cream out of the freezer. Cut the ice cream into 3-inch long logs by 1/2-inch thick. Place it back in the freezer and prepare to spray the ice cream. Pull the ice cream bars out of the freezer and spray them with the chocolate mixture. Place back into the freezer until ready to plate. Have your plates ready. Heat the chocolate sauce, and brush strokes across the plate. In a small saucepan, heat the foam until hot. Burmix until it creates a lot of bubbles. Place 2 nutella bars in the middle of the plate and top with a scoop of olive oil ice cream. Garnish with the olives that have gold leaf on them, and chocolate work on the ice cream. Spoon the foam around the bars of ice cream. Serve. ","[Barolo, Barbaresco, Brunello di Montalcino, Chianti Colli Aretini]" 49896,"Fried Shrimp with Spicy Remoulade Peanut Oil, for frying 1 cup buttermilk 1 egg, lightly beaten 1 tablespoon Creole mustard 1 tablespoon hot sauce 1/2 cup self-rising flour 1/2 cup yellow cornmeal 2 teaspoons paprika Kosher salt 1 teaspoon cayenne 1 teaspoon garlic powder 1 1/2 pounds shrimp, peeled and deveined Spicy Remoulade Sauce, recipe follows 1 shallot, finely chopped 2 tablespoons finely chopped fresh parsley 1/2 teaspoon cayenne pepper 3/4 cup prepared mayonnaise 2 tablespoons Creole mustard 1 tablespoon hot sauce Juice of 1/2 lemon Instructions: Preheat deep fryer with peanut oil to 375 degrees F. Whisk together buttermilk, egg, and mustard in a casserole dish. In another casserole dish, whisk together flour, cornmeal, paprika, 2 teaspoons salt, cayenne, and garlic powder. Dredge shrimp in the dry mixture then into the wet then back into the dry. Add shrimp in batches to the deep fryer and fry until golden, about 2 minutes per batch. Serve with spicy remoulade sauce. Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl. Stir to combine. Chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49897,"Ginger Snap Pumpkin Pie with Ginger Cream 5 tablespoons butter, melted, plus more for greasing 2 tablespoons sugar 1/4 teaspoon fine salt 16 gingersnap cookies 1 sleeve graham crackers (about 9 sheets) 2 cups pumpkin puree (about 1 1/2 cans) 1/4 cup dark brown sugar 1 teaspoon ground cinnamon 2 large eggs 1 banana, mashed 1 egg white One 5-ounce can evaporated milk 3/4 cup heavy cream 3 tablespoons sugar 3 tablespoons candied ginger, minced Instructions: For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges. Bake the crust for about 10 minutes, and then let cool completely while you make the filling. For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream. For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger. Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies. Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49898,"Bay Scallops with Pesto 3 cups fresh, cleaned basil leaves 2 cups fresh cleaned flat-leaf parsley 3 cups chopped walnuts 1 cup grated Parmesan 3 cups extra virgin olive oil, plus 3 tablespoons 1 pound bay scallops 2 cups sliced mushrooms 1 cup sliced zucchini Kosher salt 8 ounces linguine Instructions: Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve. Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add the pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49899,"Barbecued Short Ribs of Beef - Tira de Asado 4 pound beef short ribs, cut across the ribs into 1 1/2-inch thick slices Kosher or fine sea salt and freshly ground black pepper 2 tablespoons red wine vinegar Tomatillo Salsa, recipe follows 1 pound fresh tomatillos 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups) 3 cloves garlic 1/2 packed cup coarsely chopped cilantro leaves 1/2 jalapeno (seeds and all if you like heat) 1/2 lime, juiced Kosher or fine sea salt Instructions: Trim any surface fat from the ribs. Rub all surfaces of the meat generously with salt and pepper. Put the ribs into a large baking dish that fits them all in a single layer. Drizzle the vinegar over the ribs and turn them over so they have vinegar on both sides. Let the ribs marinate, turning them occasionally at room temperature for up to 1 hour or in the refrigerator for up to 4 hours. (This longer marinating time may make the surface of the ribs turns grayish-white in spots. That is fine and the discoloration will disappear when they are grilled.) Heat a gas grill to medium-high or build a strong charcoal fire. Grill the ribs, turning them once, until well browned, even charred here and there, about 6 minutes per side. The ribs should be just a touch rarer than medium-anything less and they will be very chewy. Let them rest 4 to 5 minutes before serving. Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped. Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 49900,"Beef Carpaccio 1 pound beef sirloin, trimmed of all fat and sinew 3/4 cup olive oil Juice of 1 lemon 8 large shallots, finely diced 1 teaspoon salt 1 tablespoon plus 1 teaspoon cracked black peppercorns Julienned Parmesan cheese and chopped fresh chives, for garnish Instructions: Chill 8 serving plates. Place meat in freezer about 10 minutes. Whisk together olive oil, lemon juice, shallots, salt, and pepper in a small bowl and reserve. Slice cold beef across grain into 1/8-inch slices. Then place each slice, one at a time, between 2 sheets of plastic wrap and, using the smooth side of a meat pounder, flatten by gently pounding and pressing back and forth. Work from center out. Keep turning to flatten it evenly to about 1/16 inch. (You should spend about a minute on each slice.) Entirely cover each chilled plate with thin slices of beef. (At this stage, you can cover with plastic wrap and reserve in refrigerator for several hours.) Carefully spoon reserved dressing over meat to evenly cover. Garnish with Parmesan strips and chives, and serve immediately. ","[Burgundy, Barolo, Tempranillo, GSM Blend]" 49901,"Flavored Nuts 2 tablespoons water 1/4 cup light brown sugar 1 1/2 cups pecans Instructions: Melt sugar and water in a small saucepan. Stir in pecans. Toast 2 minutes. Place on a sheet in 350 degree oven for 7 to 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 49902,"Easy Chocolate Raspberry Tart 2 store-bought 9-inch refrigerated pie crusts 3/4 cup heavy cream 1/2 cup milk 1/4 cup sugar 8 ounces bittersweet chocolate, finely chopped 1 large egg, slightly beaten 1/2 cup raspberry jam 1 tablespoon unsweetened cocoa powder, for garnish Raspberries, for garnish Instructions:

1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 49903,"Pine Nut Marinara Quinoa Bowl 1 cup dry white quinoa, rinsed 1/4 cup extra-virgin olive oil, preferably cold pressed 2 tablespoons lemon juice 1 1/4 tablespoons agave nectar 2 cups sun-dried tomatoes, soaked in water for 2 hours (1 cup soaking water reserved) 2 large Roma or heirloom tomatoes, diced 1/2 small yellow onion, chopped 3 to 4 cloves garlic, crushed 1 handful fresh basil leaves, a few reserved for garnish 2 teaspoons dried oregano 1 teaspoon sea salt Pinch hot pepper flakes 1/4 cup pine nuts, reserved, for garnish Instructions: For the quinoa: Thoroughly rinse the dry quinoa in a fine mesh colander. Combine the rinsed quinoa with 2 cups filtered water in a medium saucepan. Bring to a full boil, then reduce the heat to low and simmer. Cover the pan and cook until all the water is absorbed and the quinoa is fluffy and tender, 15 to 20 minutes. For the marinara: Add the olive oil, lemon juice, agave nectar to a high-speed blender. Then add the sun-dried tomatoes, Roma tomatoes, onions, garlic, basil, oregano, salt and hot pepper flakes to the blender. Blend until smooth, 30 to 45 seconds. Use a tamper if necessary to support the proper blending of the sauce. If necessary, add additional tomato soaking water to thin. Serve as is or simmer at a low temperature in a medium saucepan for 25 to 30 minutes. Spoon the marinara sauce over the cooked quinoa in a serving bowl and top with the pine nuts and reserved fresh basil leaves. Serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 49904,"Red Velvet Brains Cupcakes 2 eggs 1 1/2 cups canola oil 1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice) 1 teaspoon white wine or cider vinegar 1 teaspoon red food coloring (recommended: Select natural food coloring) 1 teaspoon pure vanilla extract 1 1/3 cups granulated sugar 2 1/2 cups all-purpose flour 3/4 teaspoon fine sea salt 2 teaspoons natural cocoa powder (not Dutch-processed) 1 teaspoon baking soda 1 stick unsalted butter, softened 4 cups confectioners' sugar 1/3 cup whole milk Red and black food coloring 1 teaspoon pure vanilla extract Salt Instructions: Preheat the oven to 350 degrees F. Line a cupcake tin with 12 paper liners (preferably silver). For the cupcakes: Crack the eggs into your mixer. Add the canola oil, buttermilk and vinegar. Drop in the food coloring and vanilla. Let it stir up until well mixed. Put the sugar, flour, salt, cocoa powder and baking soda in a large bowl. Whisk together until well mixed. Then sift this right onto a big piece of waxed paper, it makes it easy to transport to the mixer. Make sure there are no clumps. Turn your mixture on low and slowly add the flour mixture to the wet ingredients as it's mixing. Turn the mixer up just a bit and combine well. Stop and scrape down the bowl. Use an ice cream scoop to evenly dish the batter out into the cupcake liners, about 3/4 full. Pop the cupcakes in the oven until a cake tester comes out nice and clean, about 20 minutes. Allow to cool in pan for 10 minutes, then remove and set aside to cool completely before frosting. For the frosting: Add the softened butter and confectioners' sugar and cream together in a mixer. Add the milk. Stop and scrape down the bowl, getting all the confectioners' sugar incorporated. Add a couple drops of black food coloring and then some red food coloring. Mix in the vanilla and a pinch of salt. Mix well. Fill a pastry bag or snip the corner of a zip top bag. Fill with the frosting. (To fill the bag easily, wrap the bag around a cup and wrap the edges of the bag around the top to keep the bag open while filling with frosting.) Frost the cupcakes, making a little squiggly line down the middle, and then filling in little swirls to look like the brain. Repeat on the other side and for the rest of the cupcakes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49905,"Spicy Herb Baked Wings Extra-virgin olive oil, for frying 3 sprigs fresh rosemary 12 fresh sage leaves 1 tablespoon whole cumin seeds 1 tablespoon red pepper flakes 1/2 tablespoon whole black peppercorns 1 tablespoon garlic powder Kosher salt 3 pounds chicken wings, whole or separated as you like Instructions: Prep the rub: Pour about an inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel\u2013lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel\u2013lined plate. In a dry medium pan over low heat, combine the cumin, red pepper flakes, peppercorns and garlic powder. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
Remove the rosemary leaves from their stems, then put the herbs and spices in a spice grinder and pulse until finely chopped and combined. Remove and add 1 tablespoon salt. Prep the wings: Massage the wings with the herb rub and place them on a wire rack set inside a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the oven to 400?. Bake the wings: Transfer the baking sheet with the rack and wings to the oven and bake until the wings are crispy, flipping halfway through, 40 to 50 minutes. Serve warm. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 49906,"Banana Split-Up 6 tablespoons water 1 1/4 cups corn syrup 3/4 cup sugar plus 1 tablespoon sugar 4 egg whites Pinch salt Pinch cream of tartar 2 teaspoons vanilla 1/2 cup warm water 2 ripe bananas, sliced with a krinkel cutter, on the bias 2 flavors ice cream 1/2 cup chocolate sauce Marshmallow sauce 1/4 cup pineapple sauce, store bought 1/4 cup chopped unsalted cashews Instructions: Place the water, corn syrup, and 3/4 cup sugar in a saucepan and cook to 246 degrees F. Meanwhile, whip the whites with the salt and cream of tartar in a clean dry bowl until stiff then add the 1 tablespoon sugar and continue whipping on medium speed until the syrup is ready. Drizzle in the hot syrup and then continue to mix on high for 5 minutes to cool it. Add the vanilla and water gradually to thin it out to make a sauce. Keep chilled until ready to use. In each of 4 wide dessert bowls, place 4 slices of banana. Top them each with a small scoop of ice cream alternating flavors. Drizzle them with chocolate sauce, then alternate spoonfuls of marshmallow sauce and pineapple sauce, then sprinkle with chopped nuts. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 49907,"Guava and Mango Shake 1 cup peeled, chopped Florida guava 1 mango, peeled, chopped 1/4 cup sugar 1 tablespoon coconut cream 1 lemon, juice only 2 cups low-fat milk 1/2 cup crushed ice Mint sprigs, for garnish Instructions: Put all ingredients, except mint, into blender. Puree until well blended. Serve with sprig of mint. ","[Viognier, Vermentino, Sauvignon Blanc, Moscato]" 49908,"30-Minute Turkey Chili 3 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 5 cloves garlic, chopped Kosher salt 2 teaspoons chili powder 1 teaspoon dried oregano 1 tablespoon tomato paste 1 chipotle cl en adobo, coarsely chopped, with 1 tablespoon sauce 1 pound ground turkey 1 (12-ounce) Mexican lager-style beer 1 (14 12-ounce) can whole peeled tomatoes, with their juice 1 (15 12-ounce) can kidney beans, rinsed and drained Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese, and/or tortilla chips, for garnish, optional Instructions:

1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onion, garlic, 1 tablespoon salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
2. Stir in tomato paste and chipotle cl and sauce; cook 1 minute more. Add turkey, breaking it up with a wooden spoon, and cook until meat begins to brown, about 3 minutes. Add beer and simmer until reduced by about half, about 8 minutes. Add tomatoes-crushing them through your fingers into skillet-along with their juices and beans; bring to a boil. Cook, uncovered and stirring occasionally, until thickened, about 10 minutes.
3. Ladle chili into bowls and serve with garnishes of your choice. Calories: 400 Total Fat: 13 grams Saturated Fat: 1.5 grams Total Carbohydrate: 34 grams Protein: 38 grams Sodium: 510 milligrams Cholesterol: 45 milligrams Fiber: 12 grams ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 49909,"Thai Chicken and Glass Noodle Salad with Spicy Dressing 1 cup soy sauce 1/2 cup mirin* 1/4 cup brown sugar 3 tablespoons minced ginger 3 cloves garlic, minced 1 tablespoon sambal* Poached Chicken Breasts, recipe follows 10 1/2 ounces glass noodles* 4 cups boiling hot water 1/2 cup Basic Sauce, recipe follows 1/2 jicama*, julienne 1 carrot, julienne 1/2 green papaya*, julienne 1 mango, cubed 1 English cucumber, seeded and cubed 1/4 cup fresh cilantro leaves 2 tablespoons fresh Thai basil* leaves, chiffonade 1/2 cup Spicy Dressing, recipe follows 1 cup bean sprouts 1/4 cup fresh mint leaves, chiffonade 1/4 cup peanuts 1 medium onion, chopped 2 cloves garlic, crushed 1 bay leaf 1 tablespoon kosher salt Cold water
3 chicken breasts, boneless, skinless (about 18 ounces) 1 cup sugar 2 cups water
1 teaspoon sambal* 1 teaspoon garlic, minced 1/2 red pepper, chopped 3 tablespoons fish sauce
1 tablespoon kosher salt 1 tablespoon lemon juice
1/2 cup Basic Sauce(recipe follows) 1/4 cup lime juice 1 tablespoon fish sauce* 1 tablespoon oyster sauce*
1 teaspoon chili flakes 1 clove garlic, minced 1/4 cup vegetable oil Instructions: To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing. In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely. Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 49910,"Creamed Corn 8 ears corn 1 quart chicken stock 4 ounces cream 1 pinch saffron 4 ounces white wine 4 tablespoons olive oil 8 ounces diced bacon 1 onion, minced 2 yellow peppers, small dice 3 cloves garlic, minced 12 ounces rock shrimp 12 ounces calamari, cut into rings Instructions: Shuck the corn and remove the kernels. Reserve the ears. Place ears in 8-quart stockpot and cover with stock, cream, saffron and white wine and simmer for 45 minutes. Strain liquid. In an 8-quart saucepan over medium heat and add 4 tablespoons of olive oil. Add bacon and cook until crisp for about 4 minutes. Add onion, peppers and garlic and sweat for 4 minutes. Add corn kernels and continue to sweat for 4 to 6 minutes. Add saffron liquid and simmer for 1 hour or until corn is tender. Add seafood and cook for about 3 more minutes making sure not to overcook seafood. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 49911,"Egg and Potato Salad 1/2 cup plain yogurt 3 tablespoons tarragon vinegar Salt and pepper 1/4 cup finely chopped red onion or green onion 1 cup diced celery 1 cup diced red bell pepper (1/4 cup reserved for garnish) 4 hard boiled eggs, chopped Lettuce leaves 2 pounds all purpose potatoes, peeled and quartered 1/4 cup mayonnaise Instructions: Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49912,"Lori's Special Spinach 2 tablespoons extra-virgin olive oil 8 cups uncut baby spinach, raw 2 tablespoons minced garlic 1/3 cup chicken broth 2 teaspoons sea salt 2 teaspoons freshly ground black pepper 2 teaspoons grated Parmesan Instructions: Heat olive oil in medium stock pot, when hot add spinach and chopped garlic. Cook until fully wilted, then add chicken broth and reduce. Season with salt and pepper. Garnish with the Parmesan and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 49913,"White Chocolate Pots du Creme 1 cup heavy cream 3/4 cup whole milk 12 ounces white chocolate, finely chopped 6 egg yolks 1 cup Pomegranate Sauce, recipe follows 1 1/2 dozen Florentine Cookies, recipe follows 4 whole pomegranates 1/2 cup sugar 1/4 cup water 1/4 pound butter, room temperature 1 cup sugar 1 large egg 1 teaspoon vanilla extract 1/4 teaspoon baking soda Pinch salt 1 cup quick cooking oats 1 cup pecan pieces Instructions: Combine the cream and milk in a heavy bottom, 2 quart saucepan. Place over medium heat and bring to a boil. Bring the water in a double boiler to a simmer. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream mixture into the chocolate, whisking constantly. Bring to a temperature of 160 degrees, about 3 1/2 to 4 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk to a temperature of 90 degrees F., about 4 to 5 minutes. Evenly divide the mixture into 8 small pot de creme forms or glass custard cups. Cover each with plastic wrap and refrigerate for 2 to 3 hours to set before serving. Spoon the sauce over the top of each pot de creme and serve with the Florentines. Remove the seeds from 2 pomegranates and set aside. Remove the seeds from the other 2 pomegranates and place in a small saucepan with the sugar and water. Bring to a boil. Boil until all of the seeds burst and the mixture begins to thicken, about 10 to 15 minutes. Remove from the heat, strain and allow to cool. Stir in the whole pomegranate seeds. Recipe courtesy Emeril Lagasse, 2000 Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cream the butter and sugar together with an electric mixer on medium speed until smooth. Add the egg and beat until incorporated. Add the vanilla, baking soda and salt and beat until smooth. In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind. Add this to the creamed mixture and beat until incorporated. The dough will be stiff and sticky. Drop by the teaspoonful, about 3 inches apart, onto the prepared pan. Flatten the dough slightly with your fingertips. Bake for 6 minutes until lightly golden. Remove from the oven and carefully roll the cookies into cylinder shapes-like a cookie cigar while they are still hot. Cool completely on wire racks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 49914,"Vegetable Couscous Salad 1 box couscous 1 red onion, diced 1 tomato, seeded and diced 2 scallions, sliced 1 zucchini, diced 1/2 cup fresh mint Juice of 1 lemon 3 tablespoons olive oil Salt Pepper Instructions: Prepare couscous according to directions on the package. Set aside to cool. Add onion, tomato, scallions, and zucchini. Snip in mint with a kitchen scissors. Add lemon juice and olive oil. Season with salt and pepper. Serve chilled. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49915,"Cherry Gin-gria 2 ounces gin 2 ounces cherry syrup 5 to 6 ounces club soda 1 ounce red wine Maraschino cherries and fresh or frozen raspberries, for garnish Maraschino cherries and fresh or frozen raspberries, for garnish Instructions: Fill a tall glass with ice cubes. Pour in gin and cherry syrup; stir to mix. Add a generous splash of club soda. Pour red wine into glass over back of a wide, flat spoon. Garnish with maraschino cherries and raspberries. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 49916,"Spinach and Beef Salad 8 ounces sirloin or filet mignon steak, cut into strips 2 tablespoons soy sauce 2 tablespoons olive oil, divided 1 teaspoon minced garlic Freshly ground pepper 8 ounces shiitake or similar wild mushroom, trimmed, wiped clean and sliced* Salt 12 ounces fresh spinach leaves, trimmed, rinsed, and patted dry 4 tablespoons balsamic vinegar 1 1/2 teaspoons Dijon mustard 2 to 3 teaspoons lemon pepper Salt 4 tablespoons olive oil Minced fresh herbs, such as dill, chives, basil, or a combination *White cultivated mushrooms may be substituted and do not need to be cooked. Instructions: In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes. In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine. For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 49917,"Baked Sriracha Buffalo Wings with Blue Ranch Dipping Sauce 1/4 cup mayonnaise 1/4 cup sour cream 2 ounces crumbled blue cheese 2 tablespoons buttermilk 1 tablespoon chopped fresh chives 2 cloves garlic, finely grated Kosher salt and freshly ground black pepper Vegetable oil, for oiling the baking sheets 4 pounds split chicken wings, wingtips removed Kosher salt and freshly ground black pepper 1/2 cup cornstarch 2 sticks (1 cup) unsalted butter, melted 3/4 cup sriracha Instructions: Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve. Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes. Whisk the melted butter and sriracha together in a large bowl. Transfer the baked wings to the bowl and toss to coat. Serve with the dipping sauce.
","[Chardonnay, Sauvignon Blanc, Zinfandel, Malbec]

" 49918,"Chicken Paillard with Country Ham and Shiitakes, Roasted Red Pepper Sauce 6 whole chicken breasts, boned, split and skinned 1 tablespoon raspberry mustard 4 tablespoons butter 1 1/2 cups thinly sliced shallots 3 cups thinly sliced shiitakes 1 cup diced country ham 2 tablespoons chopped thyme 1 1/2 cups heavy cream Red Pepper Sauce, recipe follows 3 red peppers 3 garlic cloves 1/3 cup olive oil Hot sauce Heavy cream Instructions: Lightly pound chicken. Toss chicken in raspberry mustard and grill. Set aside and keep warm. In a skillet, melt 4 tablespoons butter, add shallots. When soft, add shiitakes and country ham and thyme. Add cream, lower heat and cook until most of the liquid has evaporated. Add salt and pepper to taste. To serve, place a spoonful of warm ham mixture in between 2 chicken breasts. Serve with Red Pepper Sauce and fried leeks Blacken red peppers over flame. Cover and cool. Saute garlic cloves in olive oil until brown. In a food processor place peeled, deseeded peppers, garlic, and olive oil and a dash of hot sauce. Puree until smooth. Add 1 to 2 tablespoons heavy cream and serve. ","[Burgundy, Pinot Grigio, Chianti, Tempranillo]" 49919,"Black Pepper Beef and Stir-Fry 9 oz beef sirloin, fat removed and meat cut into 1/4-inch slices
1 tbsp of cornstarch 2 tbsps of peanut oil 1-inch piece of fresh ginger, peeled and grated
11 oz mixture of sliced snow peas, broccoli, sugar snap peas, baby bok choy, red cabbage, ribbons of carrot, and baby scallions
Dash of light soy sauce or to taste
1 tbsp of dark soy sauce 1 tbsp of light soy sauce 1 tbsp of Shaohsing rice wine or dry sherry
2 pinches of ground black pepper Instructions: For the marinade: Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch.
For the stir-fry: Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate. Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 49920,"Fall Berry Conserve 1 (12-ounce) package fresh or frozen cranberries 3/4 cup sugar 1 cup ruby port 1 medium navel orange, unpeeled chopped 2 teaspoons grated ginger 1/4 cup dried cherries 1/4 cup blueberries 1/2 cup pecans 2 tablespoon chopped crystallized ginger Instructions: Combine cranberries, sugar, and port in heavy large saucepan. Bring mixture to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and grated ginger and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried cherries and blueberries. Cool fall berry conserve completely. Stir in pecans and candied ginger. (Can be prepared 3 days ahead. Cover tightly and refrigerate.) ","[Riesling, Moscato, Brachetto, Lambrusco]" 49921,"Saltimbocca alla Romana 6 veal cutlets (about 2 pounds) Kosher salt and freshly ground black pepper 12 slices prosciutto di Parma 12 large sage leaves, plus more for garnish 1/2 cup all-purpose flour 2 tablespoons unsalted butter 2 tablespoons olive oil 1 cup dry white wine Instructions: Slice the cutlets in half and pound each cutlet 1/4-inch thick. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto will be on or it will become too salty. Using a toothpick, secure a slice of prosciutto and a sage leaf on top of each cutlet.
Add the flour to a plate, sprinkle with salt and pepper and whisk together. Dredge each cutlet through the flour, shaking to get rid of the excess flour.
In a 12-inch skillet, melt the butter in the olive oil over medium-high heat. Then add 4 cutlets, prosciutto-side down, into the pan. Cook about 3 minutes on each side. Add the wine to the skillet and cook until the sharp smell of the wine is cooked off, about 3 minutes. Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce. Garnish with fresh sage. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 49922,"Quinoa Tabbouleh 1/2 cup quinoa (red or white), rinsed 1/2 cup freshly squeezed lemon juice 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper A pinch of freshly grated nutmeg 3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note* 1/2 cup finely chopped fresh mint leaves 1 pint cherry tomatoes, quartered 1 English cucumber, diced Small handful jarred peppadew peppers or roasted red peppers, finely chopped Instructions: Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool. Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg. Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!) Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 49923,"Sticky Rice with Mango 1 1/2 cups glutinous sweet rice Two 13.5-ounce cans unsweetened, whole coconut milk
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons sesame seeds
1 large mango, slightly underripe, peeled, pitted and cut into 30 thin slices
Zest and juice from 1 small lime
Instructions: Put the rice in a large strainer inside a large bowl and rinse the rice repeatedly in cold water until the water is clear (not cloudy with starch). Cover the rice with cold water and cover the bowl with plastic wrap. Refrigerate the rice overnight. Place the rice in a sieve or steam basket over a pot of simmering water. (The water should be at the level of a double boiler so it creates steam but no water actually touches the rice as it cooks.) Cover the pot to trap the steam. Cook until the rice is tender, 35 to 40 minutes. You can test by pressing a few grains between your fingers or, better, tasting a few grains. Transfer the rice in an even layer to a baking sheet. Cover loosely. Leave at room temperature. In a medium saucepan, simmer and reduce the coconut milk by about half, 25 to 30 minutes. Stir in the granulated sugar, brown sugar and salt and simmer until the sugar dissolves, a few minutes more. Transfer the cooked rice to a large bowl. Remove the sugar mixture from the heat, then add it to the bowl with the cooked rice and allow the mixture to cool for 10 minutes. Gently combine the rice with the coconut mixture while breaking up the larger clumps of rice. Let it sit until the liquid is absorbed by the rice, at room temperature for 1 hour or up to overnight in the refrigerator. In a small pan, melt and lightly brown the butter over medium heat. Add the sesame seeds and immediately remove the pan from the heat, tossing to toast and coat the sesame seeds with the butter, 1 minute. Drain. Toss the mango slices with about 1 teaspoon of the lime juice and set aside. Using an ice cream scoop or a cup measure, mold the rice mix into individual bowls. Alternatively, mold onto 1 large serving platter. Top with the lime zest, remaining lime juice, mango slices and toasted sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49924,"Blueberry French Toast Casserole with Whipped Cream and Strawberries 2 tablespoons unsalted butter, plus extra for buttering the dish One 1-pound day-old loaf challah or white bread, unsliced Two 6-ounce containers blueberries (about 2 1/4 cups) 6 large eggs 3 cups milk 1 1/4 cups heavy cream 2/3 cup plus 2 tablespoons granulated sugar 1/2 teaspoon pure almond extract 1/4 teaspoon kosher salt One 16-ounce container strawberries, sliced One 6-ounce container raspberries 1/2 teaspoon vanilla extract Confectioners' sugar, for dusting, optional Instructions: Grease the bottom and sides of a 9-by-13-inch baking dish with butter. Slice the bread into 3/4-to-1-inch-thick slices. If your bread is very fresh, lightly toast the slices before assembling. Tile all the bread in the dish, each slice overlapping the next. Scatter the blueberries over the bread, letting some fall to the bottom of the dish. Whisk the eggs, milk, 1/2 cup cream, 2/3 cup granulated sugar, almond extract and salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently to help the bread start soaking in the egg mixture. Cut the 2 tablespoons butter into small pieces and dot over the top of the casserole. Cover with plastic wrap and let stand in the refrigerator 8 hours or overnight. Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, 45 to 50 minutes, tenting with foil if the bread starts to become too dark. Let stand 10 minutes. Dust with confectioners' sugar if desired. While the casserole bakes, toss the strawberries and raspberries with 1 tablespoon granulated sugar in a medium bowl and let stand until juicy. Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon granulated sugar and vanilla until soft peaks form. Serve the casserole with a dollop of whipped cream and a generous spoonful of the berries with their juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 49925,"Strawberry Yogurt Sauce 2 cups fresh strawberries, hulled and halved (See Note) 1/2 cup plain yogurt 1 teaspoon fresh lime juice Sugar, to taste Instructions: In a blender, place the strawberries, yogurt, and lime juice and puree a few seconds until smooth. Strain out the seeds and then taste. Whisk in sugar, if needed. Chill until ready to use as a dip for fresh fruit or over angel food cake. Note: You may substitute frozen strawberries, just thaw them before measuring. ","[Chardonnay, Moscato, Riesling]" 49926,"The Best French Toast 1 loaf pain de mie, brioche or challah 10 large eggs
2 cups half-and-half
1/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1/2 stick (4 tablespoons) unsalted butter, plus more for serving
Maple syrup, for serving
Confectioners' sugar, for serving
Instructions: Arrange a rack in the center of the oven and preheat to 300 degrees F. Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard\u2014this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar.
","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 49927,"Air Fryer Juicy Lucy Mushroom Burgers Four 4-inch portobello mushrooms, stems removed 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 ounces white Cheddar, shredded (about 1 cup)
3 ounces Havarti cheese, shredded (about 1 cup)
2 ounces cream cheese, at room temperature
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup all-purpose flour
1 large egg
1 cup panko
Olive oil cooking spray
1/4 cup mayonnaise
2 tablespoons barbecue sauce
1 tablespoon ketchup
4 brioche burger buns, split
4 leaves bibb or green leaf lettuce
1 large tomato, sliced Instructions: Preheat a 3.5-quart air fryer to 400 degrees F. Toss together the mushrooms, oil, 1/4 teaspoon salt and a few grinds of pepper. Place the mushrooms in the air-fryer basket and fry until tender, about 3 minutes per side. Transfer to a plate to cool, 5 to 8 minutes. Meanwhile, stir together the Cheddar, Havarti cheese, cream cheese, chili powder, garlic powder and onion powder in a medium bowl. Divide the mixture into 4 portions. Form each portion into a disk about 3 1/2 inches wide to fit inside the mushroom caps. Once the mushrooms are cool enough to handle, horizontally cut off the upper third of each mushroom cap. Place 1 cheese disk inside each mushroom, gill-side up, and sandwich with the top of the mushroom cap, pressing down to cover the cheese filling. Whisk the flour and 1/4 teaspoon salt in a small baking dish. Whisk the egg in a second baking dish. Put the panko in a third baking dish. Dredge the mushrooms in the flour, shake off any excess and coat in the egg mixture. Allow the excess egg to drip off, then coat in the panko, pressing to adhere. Spray the mushrooms with the cooking spray and place in the air fryer basket. Cook until golden brown, about 4 minutes per side. Mix together the mayonnaise, barbecue sauce and ketchup in a small bowl. Spread a generous layer of the sauce on both sides of the buns. Add to each bottom bun 1 lettuce leaf, 1 tomato slice and 1 mushroom burger. Finish with the bun tops, slice in half and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 49928,"American Punch 4 cups club soda, cold 1 cup Aperol
1/2 cup dry vermouth
1/2 cup sweet vermouth
10 dashes orange bitters
3 slices orange
Instructions: To a punch bowl or pitcher, add the club soda, Aperol, dry vermouth, sweet vermouth, bitters and orange slices. Stir to combine. Serve over ice. ","[Prosecco, Moscato, Sauvignon Blanc]" 49929,"Meringue Peaks 3 large egg whites, at room temperature 1/2 cup sugar 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 225 degrees F. Line baking trays with parchment paper or nonstick silicone mats. Place the egg whites and sugar in a large metal electric-mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk it with an electric mixer on high speed until stiff peaks form, about 5 minutes. Add the vanilla extract. Drop the meringue into mounds on the prepared tray with a tablespoon, or fill a disposable piping bag with the meringue and pipe through a star tip. Bake until firm, about 1 hour. Turn off the oven and let the drops continue drying until cooked, about 1 more hour. For a chewier texture, shorten the baking time. Store in an airtight container. ","[Champagne, Moscato, Prosecco, Cava]" 49930,"Pomegranate Beer Punch Two 12-ounce bottles American lager beer, such as Sam Adams 2 cups pomegranate juice 1 cup ginger ale Ice, for serving Lemon or lime slices, for garnish Instructions: Combine the pomegranate juice, ginger ale and beer in a large pitcher. Serve over ice and garnish with lemon or lime slices. ","[Chardonnay, Riesling, Gewrztraminer]" 49931,"Buffalo Cauliflower with Blue Cheese Sauce 1/3 cup nonfat sour cream 2 tablespoons crumbled blue cheese 1 tablespoon skim milk 2 teaspoons mayonnaise Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1/4 cup hot sauce, such as Frank's 1 tablespoon freshly squeezed lemon juice 2 tablespoons olive oil Kosher salt 8 cups cauliflower florets (from about 1 medium head) Instructions: Preheat the oven to 400 degrees F. For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside. Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 49932,"Nuts and Bolts 1 small box each: Rice Chex, Wheat Chex, Corn Chex 1 med. bag thin pretzels 1 can salted peanuts 1 can salted mixed nuts 1 cup corn oil 1/4 cup Worcestershire sauce 1/4 cup onion salt 1/4 cup garlic salt Instructions: Mix sauce and spices in oil. In a large, shallow roasting pan, layer cereal (mixed), pretzels and nuts, drizzling each layer with the oil mixture. Bake at 250 degrees F for 2 hours, stirring every half hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 49933,"Party Burger 2 pounds ground sirloin (80% meat, 20% fat) Kosher salt 1 tablespoon canola oil
6 to 7 slices American cheese
1 small boule (bread loaf), sliced in half horizontally 3 leaves green-leaf lettuce
1 Roma tomato, sliced
8 dill pickle slices
2 tablespoons ketchup 2 tablespoons mayonnaise
2 tablespoons mustard
1/2 teaspoon freshly cracked black pepper
Instructions: For the burger: Find a bowl or pan that is just bigger than your bread and place on a piece of parchment paper. Trace around the bowl with a pen and flip the paper over. Use the paper as a guide to shape the sirloin into a patty. Sprinkle both sides of the patty with 1 teaspoon salt. Place a cast-iron pan or griddle over medium-high heat. Once hot, add the oil and heat until shimmering. Add the patty to the pan and press down firmly with a spatula. Cook until the edges are crispy and deeply golden brown, 3 to 4 minutes per side. Fan the cheese over the burger and place a metal bowl or baking sheet inverted over the patty. Cook until the cheese melts and gets crispy on the edges touching the pan, about 2 minutes more. For the special sauce: Whisk together the ketchup, mayonnaise, mustard and black pepper in a small mixing bowl. Spread the special sauce on the cut sides of the boule. Place the burger on the bottom half of the boule. Top with the lettuce, tomatoes, pickles and a sprinkle of salt. Slice into quarters or sixths and serve. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]

" 49934,"Cuban Sandwich 1/2 cup mayonnaise 4 canned chipotle chiles in adobo 6 long sandwich rolls, split in half - French loaf style bread 6 thin slices Black Forest ham 12 thin slices imported Swiss cheese 2 kosher dill pickles, thinly sliced lengthwise 1 1/2 pounds Roast Pork, thinly sliced or shredded (about 3 cups), plus reserved pan juices, recipe follows Kosher salt 1 (8-pound) pork shoulder, boned 1 1/2 tablespoons minced garlic 1 cup plus 2 tablespoons distilled white vinegar 3/4 cup fresh lime juice 1/4 cup fresh grapefruit juice 1/4 cup fresh orange juice 2 tablespoons dried oregano, crumbled 1 tablespoon freshly ground black pepper 2 teaspoons adobo-style seasoning Kosher salt and freshly ground black pepper 1 large green bell pepper, coarsely chopped 1 medium onion, coarsely chopped Instructions: In a mini food processor, combine the mayonnaise and chipotles and process until smooth. Spread the cut sides of the rolls with the chipotle mayonnaise. Assemble the sandwiches with the ham, cheese, pickles and roast pork. Top the meat with a spoonful of the pork pan juices and season with salt. Close the sandwiches and tuck in any overhanging filling. Using an electric sandwich grill press, grill the sandwiches in batches until crispy and hot. Alternately, preheat the oven to 325 degrees F. Set a large skillet or griddle over moderately low heat. Arrange the sandwiches on the griddle and cover with a large baking sheet weighed down with a heavy skillet. Cook the sandwiches, turning once, until they're crisp on the outside, about 6 minutes. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 8 minutes. Cut the sandwiches in half and serve immediately; pass the remaining pan juices separately. Using a small, sharp knife, make 1-inch-long slashes in the skin of the pork shoulder, about 2 inches apart. Rub the garlic into the slashes and along the underside of the pork. In a large glass or ceramic bowl, combine the vinegar, lime juice, grapefruit juice, orange juice, oregano, pepper, adobo seasoning, and salt and pepper. Stir in the green pepper and onion, then add the pork, skin side up. Refrigerate overnight turning the meat once or twice. Bring to room temperature before cooking. Preheat the oven to 400 degrees F. Transfer the pork and its marinade to a roasting pan. Cover with foil and roast until very tender, about 3 hours. Let cool in the liquid. Transfer the pork to a cutting board and discard the skin and fat. Strain the pan juices into a glass measure and skim off the fat. Slice or shred the pork, as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 49935,"Focaccia Cloud Bread Extra-virgin olive oil, for oiling the pan and drizzling 6 large eggs, separated 1/2 teaspoon cream of tartar 1/2 teaspoon fine salt 2 cloves garlic, finely grated 3 ounces cream cheese, at room temperature 1 tablespoon light agave nectar 1 plum tomato, thinly sliced Flaky sea salt, for sprinkling Handful of torn fresh basil leaves 2 tablespoons grated Parmesan Instructions: Preheat an oven to 350 degrees F. Line a quarter baking sheet with nonstick foil, then generously oil the bottom and sides of the pan with oil. Set aside. Beat the egg whites, cream of tartar and salt in a large bowl with an electric mixer on high speed until the mixture becomes shiny and stiff peaks form, about 2 minutes. Beat together the egg yolks, garlic, cream cheese and agave nectar in a separate large bowl on medium speed until completely combined and smooth, 2 to 3 minutes (the mixture may appear broken but it will come together after a few minutes). Gently fold the egg whites into the egg yolk mixture until combined, making sure not to deflate the egg whites and keeping the mixture as light and airy as possible. Pour the batter into the prepared baking sheet and top with the sliced tomato. Bake, rotating the pan halfway through, until the top is deep golden brown and the bread bounces back when touched, about 20 minutes. (See Cook's Note.) Cool completely on a wire rack and store in an airtight container overnight. Before serving, drizzle with oil and sprinkle with flaky sea salt, the basil leaves and grated Parmesan; cut into squares. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 49936,"Beer Cheese Soup in a Bread Bowl with Kielbasa \Croutons
1 tablespoon vegetable oil 6 ounces kielbasa, cut into 1/2-inch dice
3 tablespoons unsalted butter
2 carrots, finely diced
2 stalks celery, finely diced
1 small onion, finely diced
2 cloves garlic, minced
1/2 teaspoon dry mustard powder
Pinch cayenne pepper
4 small round boules (about 7 inches each)
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cups chicken stock, warmed
1 bottle pale ale, pilsner or lager
3 cups sharp yellow Cheddar, shredded
5 ounces Gruyere, shredded
Kosher salt and freshly ground black pepper 3 tablespoons finely chopped fresh chives
Instructions: Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside. Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes. Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use. Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes. Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Gouda]" 49937,"Sweet Potato Tarts 2 cups mashed sweet potatoes 2 slightly beaten eggs 1 1/2 cup rich cream 1/4 to 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon each of ginger and nutmeg 1/8 teaspoon clove optional Instructions: Use your favorite crust recipe, or buy a prepackaged one at the refrigerated section of your grocery store. Lay the dough flat and cut with a round cookie cutter. Place the dough in cup cake pan that has been buttered. Prebake individual shells until they just begin to turn brown Mix all ingredients well. Pour into tart shell. Bake at 350 degrees for 30 minutes. Top with crushed walnuts, raisins and whipped cream ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 49938,"Tiziano 1 bottle dry sparkling wine 1 bottle white grape juice Instructions: Mix equal parts sparkling wine and grape juice. Serve chilled with the garnish of your choice. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 49939,"Fresh Basil Paste 4 cups (packed) fresh basil leaves (about 8 ounces weighed with stems on) 4 to 5 peeled cloves garlic, coarsely chopped About 1/3 cup extra virgin olive oil Salt and freshly ground black pepper For each 1/4 cup, add 2 tablespoons chopped pine nuts and or 2 to 3 tablespoons grated Parmesan Instructions: Rinse the basil well and pat dry. In a food processor, puree basil with garlic until coarsely chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed. Season to taste with salt and pepper. USES: Grill or broil some sword fish and each portion with a tablespoonful or so of basil puree. Spoon a tablespoonful or so into each portion of canned vegetable soup. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 49940,"Lobster Arrabbiata Three 1-pound lobsters or two 1 1/2-pound lobsters 5 tablespoons olive oil 4 small dry red chiles (more or less as desired), crushed by hand, seeds and all 4 cloves garlic, thinly sliced 1/2 cup dry white wine 2 pints ripe cherry tomatoes, halved Sea salt and freshly ground black pepper 1 pound spaghetti 12 fresh basil leaves, for garnish, optional Instructions: Bring 2 large, tall pots of water to a boil. One will be for the spaghetti, one for the lobsters. It's best if the lobster pot has a lid. Place the lobsters in the boiling water headfirst and cover tightly with the lid. (If you happen to have lobsters of different weights, put the heaviest lobster in first, and wait a minute to add the others.) Boil the lobster for about 7 minutes and no longer than 8 minutes. You want it to be slightly underdone. Transfer the lobsters to a bowl and separate the heads from the tails, reserving them both in the bowl. Remove the lobster legs from the body/head and set aside. Heat the olive oil and lobster heads in a large 14-inch saute pan. Include any juices that have collected in the bowl. Roast the lobster heads in the oil for about 5 minutes. Meanwhile, crack open the claws and remove the meat. Cut open the tails to remove the tail meat. Cut all of the meat into large, 1- to 2-inch pieces. Remove the lobster heads from the pan and discard. Add the chiles and garlic to the olive oil and cook for a few minutes until fragrant. Add the wine and cook until reduced by half. Add the tomatoes, sprinkle with sea salt and black pepper and saute until they just begin breaking down. Cook the spaghetti in the second pot of boiling water along with 2 tablespoons of salt. Cook the pasta for 2 minutes less than indicated on the package instructions. Reserve 1 cup of pasta water and drain the spaghetti. Add the lobster meat, reserved lobster legs and pasta to the tomato sauce and toss together for about a minute, adding pasta water as needed. Serve immediately with the spaghetti and torn basil, if using. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49941,"Ka-Bam Kabobs 8 ounces button mushrooms 1 medium yellow onion, peeled 1 large green or red bell pepper 1 1/2 pounds beef sirloin, fat trimmed by the butcher or an adult 1 tablespoon Baby Bam, recipe follows 1/4 cup Worcestershire sauce 1/4 cup soy sauce 2 tablespoons balsamic vinegar 2 tablespoons vegetable oil 1 tablespoon chopped garlic Wood or metal skewers 3 tablespoons paprika 2 tablespoons salt 2 tablespoons dried parsley 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 teaspoon celery salt Instructions: Place the mushrooms in a large bowl of water and gently turn to remove any grit or dirt. Dry on a clean kitchen towel and set aside. Cut the onion in half. Cut each half into quarters, keeping the pieces together as much as possible. Remove the upper fourth of the bell pepper. Remove the stem end, inside ribs, and seeds. Cut the pepper into quarters crosswise, then into 1-inch pieces. Cut the meat into 1-inch pieces and place in a large glass bowl. Add the Baby Bam and toss to coat. Add the Worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours. Preheat the oven to 450 degrees F and place the oven rack in the top position. Line the baking sheet with aluminum foil. Remove the meat from the refrigerator. Thread 1 meat cube onto a skewer, followed by a mushroom, bell pepper, and onion. Continue threading alternating ingredients onto the skewer until the skewer is full. Place the filled skewers on the baking sheet and bake for 10 minutes for medium. Remove from the oven. With an oven mitt or tongs, hold one end of the skewer. In the other hand, with a fork, push the meat and vegetables from the skewer onto a plate. Repeat with the remaining skewers, and serve hot. Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon. Store in an airtight container for up to 3 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 49942,"Salted Caramel Apple Crepe Cake 2 pounds roasted apples 3 tablespoons lemon juice 1/4 cup sugar 1/8 teaspoon ground cinnamon 1 cup white sugar 4 tablespoons unsalted butter 1 cup heavy cream 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 3 cups all-purpose flour 3 tablespoons white sugar 2 tablespoons baker's sugar (or superfine sugar) 3/4 teaspoon kosher salt 4 1/2 cups whole milk 12 large eggs 10 tablespoons unsalted butter, melted Vegetable oil, for cooking 1 1/2 cups mascarpone cheese 1 1/2 cups salted caramel sauce
1 1/2 cups apple-cinnamon puree
Sea salt, for sprinkling Instructions: For the apple-cinnamon puree: Puree the roasted apples and their juices in a food processor or blender. Combine the apple puree with the lemon juice, sugar and cinnamon in a medium pot over medium-high heat. Bring to a boil. Reduce to a simmer and cook until thickened and reduced slightly, about 30 minutes. Cool to room temperature and store in a sanitized jar for up to a month. For the salted caramel: Heat the sugar in a saucepan over medium heat, until the sugar turns golden. Stir until all of the sugar is dissolved and just starting to turn a lovely amber color. Turn heat to low, add the butter and stir to combine. Careful, it'll foam up. Then add the heavy cream, vanilla extract and salt, stirring to combine. You'll cook the sauce for 5 to 10 minutes, until it comes together. It'll take quite a bit of stirring! Let caramel cool to room temperature, pour into a glass jar and store in the fridge for up to 2 weeks. Pour over everything and anything! For the crepes: Pop the flour, both sugars, salt, milk, eggs and melted butter in a large bowl and blend together thoroughly. If at all lumpy, strain. Heat a large saute pan over medium heat. Lightly coat or spray with vegetable oil and ladle a scoop of the batter into the center of the pan. Tilt the pan, rotating in a circle, to spread the entire crepe out. It should be about 9 inches wide and very thin. Cook until golden brown, about 1 minute per side. Set aside on a plate. Cook the remaining batter until you have about 20 crepes. For assembly: Place a crepe on a cake platter and spread 3 to 4 tablespoons of the mascarpone over the crepe. Top with another crepe, and spread with 3 to 4 tablespoons of the salted caramel sauce. Top that with another crepe, and spread with 3 to 4 tablespoons of the apple-cinnamon puree. Repeat this process until you've layered 20 crepes. Pop the crepe cake in the fridge for at least 3 hours (preferably overnight) to set. When ready to serve, remove from the fridge and let it sit on the counter for about 20 minutes to take the chill off. Sprinkle the top with sea salt and enjoy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 49943,"Potato Focaccia 1 envelope active dry yeast 1 1/2 teaspoons sugar 1 cup lukewarm whole milk 2 1/4 cups all-purpose flour, plus more for dusting work surface 1 tablespoon extra-virgin olive oil 3/4 teaspoon salt, preferably gray salt 1 tablespoon extra virgin olive oil 3/4 cup diced pancetta or bacon (about 1/4 pound, cut in 1/2-inch dice) 1 1/2 cups peeled and diced, new or russet potatoes (about 1/2 pound, cut in 1/2-inch dice) 2 teaspoons finely chopped fresh rosemary leaves Gray salt and freshly ground black pepper 1 teaspoon freshly grated lemon zest 2 tablespoons extra-virgin olive oil, to coat the baking sheet and the dough Instructions: Combine the yeast, sugar, and milk in the bowl of a heavy-duty mixer fitted with a dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest in a warm place for 25 minutes. Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Continue mixing for about 6 minutes, or until the dough is smooth and elastic. Remove from the bowl, shape the dough into a ball, flatten slightly, and put into an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place for about 1 hour, to let the dough rise until doubled. Heat the olive oil in a skillet over medium heat. Add the pancetta and cook slowly until very crisp. Remove to paper towels to drain. Reserve the pancetta and fat separately. Put the potatoes in cold salted water, cover, and bring to a boil. Cook about 8 minutes, or until tender. Drain well and place in a bowl. Pour the pancetta fat over the warm potatoes, add the crisped pancetta, 1 teaspoon of the rosemary, salt and pepper to taste, and the lemon zest. Toss well and set aside. Preheat the oven to 375 degrees F. Oil a baking sheet. Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil and leave to rise for 30 minutes. Sprinkle the potato mixture onto the dough and press it in with the flat of your hand. Press your fingers into the dough to make evenly spaced indentations all over the surface, being careful not to puncture or tear the dough. Scatter the remaining rosemary over the dough. Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into squares, \fingers,\ or triangles to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 49944,"Zesty Orange Cinnamon Rolls 1 package active dry yeast 1/4 cup warm water 1 cup potato-cooking water 1/2 cup mashed potato 1/2 cup sugar plus 2/3 cup sugar 1 1/2 teaspoons salt 6 tablespoons butter, softened plus 1/2 cup softened butter 1 egg 4 to 4 1/2 cups flour 1 tablespoon ground cinnamon 1 cup sifted powdered sugar 1 teaspoon shredded orange peel 1/2 teaspoon vanilla Fresh orange juice (about 1 to 2 tablespoons) 1 cup sifted powdered sugar 3/4 teaspoon almond extract Milk (about 1 to 2 tablespoons) Instructions: Stir the yeast into the warm water in a large mixing bowl and let stand a few minutes to dissolve. Add the potato water, mashed potato, 1/2 cup sugar, salt, butter and egg and beat well. Add 2 cups of the flour and beat until smooth. Add enough of the remaining flour to make a manageable dough, then turn out onto a lightly floured surface and knead for 1 minute or 2. Cover with plastic wrap to prevent drying out. Let rest 10 minutes. Resume kneading for about 8 to 10 minutes until the dough is smooth and elastic. Sprinkle on a little more flour as necessary to keep dough from being too sticky. Place in a large greased bowl, cover and let rest until double in bulk. Punch dough down. On a floured surface, roll dough into a 14-by-8-inch rectangle. Spread dough with 1/2 cup softened butter. Mix 2/3 cup sugar with 1 tablespoon ground cinnamon in a small bowl. Sprinkle over butter. Roll up from long sides like a jelly roll. Cut into 12 equal pieces. Arrange, cut sides up, in a greased 9-by-13-inch pan. Cover pan loosely with plastic wrap and let rise until doubled in bulk approximately 30 to 40 minutes. Bake at 350 degrees for 30 to 40 minutes or until done. Remove from oven and cool on wire racks. Drizzle with both icings 1 at a time. Combine all ingredients to icing of drizzling consistency. Combine all ingredients to make icing of drizzling consistency. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 49945,"Refrigerator Dill Pickles 1 cup rice wine vinegar or distilled white vinegar Kosher salt 1 teaspoon whole black peppercorns 1/4 teaspoon crushed red pepper flakes 6 sprigs dill 3 cloves garlic 1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook's Note) Instructions: Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat. Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 49946,"Toasted Orzo Salad 3 tablespoons olive oil 1 1/2 cups orzo Kosher salt One 3-inch strip lemon zest 1 cup quartered grape tomatoes, optional 1/2 cup crumbled feta cheese (about 2 1/2 ounces) 1/4 cup chopped fresh parsley leaves 2 tablespoons small capers, rinsed and drained 1 tablespoon finely chopped fresh dill 1 tablespoon fresh lemon juice Instructions:

1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat.
2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 49947,"Paprika Pork Scallopini with Sauerkraut and Apples 4 tablespoons unsalted butter 2 crisp cooking apples (such as Gala, Cameo or Golden Delicious), sliced 1 medium onion, sliced 1/2 teaspoon caraway seeds Kosher salt and freshly ground pepper 1 pound sauerkraut, rinsed, drained and squeezed dry 1/2 cup apple cider 1/2 cup chicken stock 8 pork scallopini or thin cutlets (about 11/2 pounds) 2 teaspoons paprika 1/4 cup chopped fresh parsley Instructions: Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples, onion, caraway seeds, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the apples start browning around the edges, about 4 minutes. Add the sauerkraut and cook until the excess liquid evaporates, about 2 minutes. Add the apple cider and chicken stock and bring to a simmer. Reduce the heat to medium low and cook until the apples and onion soften, about 8 minutes. Meanwhile, season the pork with the paprika, 1 teaspoon salt and a few grinds of pepper. Melt the remaining 2 tablespoons butter in a separate large skillet over medium heat. Working in two batches, cook the pork until browned and just cooked through, 1 to 2 minutes per side. Transfer to a plate. Serve the pork with the sauerkraut mixture; top with the parsley. ","[Riesling, Pinot Grigio, Vermentino, Grenache Blanc]" 49948,"Heavenly Sweet Potatoes 1 can (40 ounces) cut canned sweet potatoes in heavy syrup, drained 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 3/4 cup Swanson? Chicken Broth or Swanson? Certified Organic Chicken Broth or Swanson? Natural Goodness? Chicken Broth 2 cups miniature marshmallows Instructions: 1.Heat the oven to 350F. 2.Spray a 1?-quart casserole with vegetable cooking spray. 3.Put the potatoes, cinnamon and ginger in an electric mixer bowl. Beat at medium speed until almost smooth. Add the broth and beat until potatoes are fluffy. Spoon the potato mixture in the prepared dish. Top with the marshmallows. 4.Bake for 20 minutes or until heated through and marshmallows are golden brown. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 49949,"Strawberry Frozen Yogurt Shakes 2 cups sliced strawberries 1/4 cup honey
   1 teaspoon vanilla extract 5 scoops strawberry frozen yogurt (about 4 cups) 2/3 cup low-fat milk
   2 whole strawberries, for garnish
   Mini marshmallows, for garnish
   Instructions: Put the sliced strawberries, honey and vanilla in a blender and add enough water to blend to a smooth consistency (about 3 tablespoons). Pour the strawberry sauce into a small pitcher or bowl and set aside. Add the frozen yogurt and milk to the blender and blend until smooth. Pour some strawberry sauce into two tall glasses. Add the milkshake mixture and top with the whole strawberries, marshmallows and more strawberry sauce. Serve immediately. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 49950,"Curry Chicken Pot Pie 4 cups frozen vegetable mix, peas, carrots 1 to 2 tablespoons canola oil 3 tablespoons butter 1 cup chopped onion 1 cup chopped celery 1 1/2 cups low sodium chicken broth 1/2 cup milk 3 tablespoons flour 1 teaspoon curry powder 2 tablespoons dried parsley 1 teaspoon salt 1/2 teaspoon fresh ground pepper 2 cups cubed cooked chicken 1 package puff pastry Instructions: Preheat oven to 400 degrees F. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 49951,"Raspberry Crumble Tart 1/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 1 teaspoon kosher salt 1/2 teaspoon ground dry ginger 1/3 cup light brown sugar, firmly packed 3 tablespoons unsalted butter, melted 1 1/3 cups all-purpose flour, plus some extra for rolling 1/3 cup granulated sugar 1/2 teaspoon kosher salt 1 stick unsalted butter, at room temperature, cut into 12 to 16 slices 2 large egg yolks 1/4 cup golden raisins Nonstick spray, for greasing the pie dish 3 1/2 cups fresh raspberries 2 tablespoons strawberry or raspberry jam Zest and juice from 1 lemon 1/2 cup light brown sugar 1 tablespoon plus 1 teaspoon cornstarch Instructions: For the cinnamon topping: In a medium bowl, combine and mix the flour, cinnamon, salt and dry ginger. Mix in the brown sugar. Stir in the melted butter and work with your fingers until it becomes like wet sand. Transfer the topping to a baking sheet, breaking it into smallish pieces, and refrigerate while you prepare the rest of the tart. For the tart dough: Preheat the oven to 375 degrees F. In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Add the butter and pulse a few times. Add the egg yolks and pulse until everything is blended. Do not overwork or your dough will be tough. Flatten onto a piece of plastic wrap and refrigerate. When chilled and workable, place on a piece of parchment paper, top the dough with the raisins, fold the dough in half over the raisins and roll to about 3/4-inch thickness. Transfer to a greased 9-inch round pie dish. The raisins will sink into the dough as you roll it. Cover with a layer of parchment or tinfoil and weigh down the crust with some pie beans. Bake the tart shell until light brown, 15 to 20 minutes. Remove the pie beans and parchment and set aside to cool. Lower the oven to 350 degrees F. For the filling: In a medium bowl, combine the raspberries with the jam and lemon zest. In a small bowl, combine the lemon juice with the brown sugar and cornstarch and mix until smooth. Pour over the raspberries. Toss gently to mix the ingredients without crushing the raspberries. Spoon the raspberry filling over the crust and top with an even layer of cinnamon topping. Place in the center of the oven and bake until the topping looks fully baked and the fruit juicy, 30 to 45 minutes. Set aside to cool before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 49952,"Quick Romesco Sauce 1/4 cup toasted almonds 1 clove garlic 1/2 cup seasoned breadcrumbs
   One 12-ounce jar roasted red peppers, drained
   1 tomato, seeded and diced
   2 tablespoons extra-virgin olive oil
   2 tablespoons sherry vinegar
   1/2 teaspoon cayenne pepper
   Kosher salt and freshly ground black pepper
   Instructions: Process almonds, garlic and 1/4 cup breadcrumbs in a food processor until nuts are nearly ground, 10 to 15 seconds. Add red peppers, tomato, oil, vinegar, cayenne and 1/2 teaspoon salt. Pulse, scraping down sides of the bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds more. Add additional 1/4 cup breadcrumbs as needed to achieve desired consistency. Adjust seasoning with salt and pepper. Serve with roasted vegetables. ","[Rioja, Garnacha, Tempranillo]" 49953,"Charmoon's Award Winning Grilled Portobellos 5 pounds portobello mushrooms Marinade, recipe follows Olive oil, for grilling 1 cup water 3/4 cup tamari 3/4 cup dry chardonnay 3/4 cup light olive oil 1/2 cup Johnanisberg Riesling 1/4 cup Marsala 1/8 cup dry vermouth 1/8 cup balsamic vinegar 1/8 cup rice vinegar 1 tablespoon garlic 2 teaspoons fresh ginger root, peel 1/4 teaspoon sea salt Instructions: Prepare a fire for grilling, if using coals, or set up a gas grill. Clean the portabello mushrooms: cut off and discard the dirty stalk bottoms before turning the mushroom upside-down, to prevent loose dirt from falling onto the gills. Then, invert the mushroom (cap down), and remove the remaining stalk by cutting off the base of the cap. Set aside for later use. With a cleaning brush, remove any loose dirt from the cap, and the underside. For a final cleaning, wipe the cap with a moistened towel. Lay the caps, gills down, on a cutting board. Cut through the caps to make cross section slices about 1/3 inch thick. Pile slices on a plate or tray. Vigorously shake the marinade in the jar, then pour into a large bowl. Brush the grill lightly with olive oil. With tongs, grab 1 1/2 mushrooms worth of mushroom slices, and immerse briefly into the bowl of marinade. Loosen the tongs somewhat and quickly stir/swish the mushrooms around, to let all surfaces of the mushroom get coated. Then immediately pull the slices out, allow to drip-drain for a moment over the bowl, and spread, cut surfaces down, onto the grill. Note: it is very important to not let the mushrooms sit too long in the marinade?the gills will get soggy, and the end result will be ruined. Grill the mushrooms until well browned on one side. Baste the upper sides with the marinade, and turn. Cook until second side is well grilled. (Total cooking time is 4 to 8 minutes, depending on fire temperature, the mushroom slice-thickness, and desired doneness.) Remove mushrooms from the grill onto serving plate. Repeat with the remaining mushroom slices. Cool briefly, and enjoy! Mix all the liquids into a sauce pan, and bring to a high simmer. While heating, coarsely chop the garlic and ginger, and stir into the heating liquid. Cook at a high simmer, uncovered, for a bout 20 minutes, stirring occasionally. Remove from heat, and allow to cool. Pour into a glass jar, seal with a tight lid, and refrigerate overnight. (Marinade can be used immediately, but flavors will improve overnight). ","[Pinot Noir, Chianti, Tempranillo, Garnacha]" 49954,"Key Lime Coconut Cupcakes with White Chocolate Frosting 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 2 eggs, at room temperature 1 teaspoon pure vanilla extract 1 heaping teaspoon grated key lime zest 1 1/2 tablespoons key lime juice (bottled or freshly squeezed) 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 cup buttermilk 1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces) 5 ounces good quality white chocolate, chopped into small chucks 1/2 cup (1 stick) unsalted butter, room temperature 3 1/2 cups powdered sugar, sifted Pinch salt 1/2 teaspoon pure vanilla extract 1 tablespoon key lime juice (bottled or freshly squeezed) 1/4 cup sour cream Finely grated key lime zest, for garnish Instructions: Preheat oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter. Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely. While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated. Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy! A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 49955,"Spiced Mekong Delta Prawns: Tom Huong Cay 10 1/2 ounces large prawns, shelled and deveined with tail intact 1 tablespoon fish sauce 1 tablespoon sugar 1 teaspoon oyster sauce 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon red curry powder 2 tablespoons vegetable oil 1/2 tablespoon fresh grated ginger 1/2 tablespoon minced garlic 1 tablespoon minced red Asian shallot 6 spring onion, cut into 2-inch lengths 1 tablespoon water 1 long red chili, finely sliced Jasmine rice, to serve Instructions: In a mixing bowl combine the prawns, fish sauce, sugar, oyster sauce, cinnamon, cumin and curry powder. Allow to marinate for 30 minutes, covered and refrigerated. Pour oil in a large fry pan on high heat, fry the ginger, garlic and red shallots until fragrant and then cook each side of the prawns for 1 minute. Add the spring onions and 1 tablespoon of water and toss for a further minute. Transfer to a serving plate and garnish with sliced red chili. Serve with jasmine rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49956,"Tofu Tikka Masala 5 tsp. lemon juice 1 tsp. grated ginger 2 garlic cloves, crushed 1 g jalapeno cl, chopped 3 tbsp. chopped cilantro 1 tsp. chili powder Salt to taste ? lb Wildwood? Hi-Protein Super Firm SprouTofu? cut into cubes 2 tbsp. vegetable oil ? medium onion, chopped in 1-inch long thin slices ? tsp. turmeric powder 3-4 tbsp. Plain or Unsweetened yogurt 1 cup Wildwood? Plain Soymilk br strong For Garnishing: /strong Some chopped cilantro Instructions:

1. Mix together lemon juice, ginger, garlic, green chili, half of the cilantro, chili powder, salt, and Tofu in a bowl. Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-5 minutes on medium heat until translucent. Add turmeric powder, yogurt, Soymilk and the remaining cilantro. Stir for a few minutes until the sauce thickens.
3. Add the Tofu mixture into the sauce and cook for 5 minutes on medium heat. Adjust the seasoning to taste.
4. Serve immediately garnished with fresh cilantro with your choice of Indian Nan bread or heated rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49957,"Ice Cream Truffles 1/2 pint (1 cup) strawberry ice cream 1/2 pint (1 cup) pistachio ice cream
   2 cups chopped semisweet chocolate 1/4 cup coconut oil
   1/4 cup red jimmies (sprinkles)
   1/4 cup shelled pistachios, chopped finely
   Instructions: Line 2 quarter-sheet pans with wax paper. Working quickly, portion out the ice cream using a 1 1/2-tablespoon scoop. Line up the scoops, 12 strawberry on one sheet pan and 12 pistachio on the other, and place in the freezer for at least 2 hours. Twenty minutes before you are ready to roll the truffles, add the chocolate and coconut oil to a bowl set over a pan of simmering water and allow it to melt and become smooth, 2 to 3 minutes. Mix together. Place the pistachios and red jimmies in separate bowls. Remove the strawberry ice cream from the freezer. One at a time, drop the ice cream into the chocolate, then remove with a fork and place back on the sheet pan. Immediately sprinkle on the jimmies. Repeat with the remaining strawberry ice cream scoops and return to the freezer. Remove the pistachio ice cream and repeat the process above, immediately sprinkling the truffles with the pistachios. Return them to the freezer and allow to firm up, about 2 hours. Transfer to a freezer container and freeze for up to 1 month. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 49958,"Turkey Pin Wheels 1/2 cup light garden vegetable cream cheese (recommended: Philadelphia) 4 wrap-size flour tortillas 2 cups lettuce mix 1 (8-ounce) package turkey breast slices 1/2 cup shredded carrots Instructions: Spread 2 teaspoons veggie cream cheese over entire surface of each tortilla. (Use green spinach and red sun-dried tomato tortillas to add color). Top cream cheese with 1/4 cup lettuce. Place 2 slices of turkey on 1/2 on each tortilla. Sprinkle 1 tablespoon shredded carrots on top of the turkey slices. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut roll into 1-inch slices. Arrange on a plate to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 49959,"Whole Pumpkin Pie Soup 1 whole baking pumpkin, approximately 4 pounds, rinsed 2 teaspoons vegetable oil 1 tablespoon unsalted butter 1/2 small yellow onion, diced 1 teaspoon kosher salt 1 clove garlic, minced 1 small apple, peeled, cored, and diced 1 cup low-sodium chicken broth 1/2 cup heavy cream 2 ounces goat cheese 1 teaspoon fresh thyme leaves Instructions: Heat the oven to 375 degrees F. Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside. Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours. Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49960,"The Frozen S'more Vegetable oil, for brushing 2 1/2 cups vanilla ice cream 4 cups mini marshmallows 3 ounces semisweet chocolate, chopped 1 teaspoon light corn syrup 1/2 teaspoon pure vanilla extract Kosher salt 1/3 cup heavy cream 9 graham crackers, split into 18 squares (1 sleeve) Instructions: Preheat the broiler and brush a baking sheet with some vegetable oil. Let the ice cream sit at room temperature until soft. Chill a medium stainless steel bowl in the freezer. Scatter 2 cups of the marshmallows on the prepared baking sheet and broil, rotating the pan as needed, until very dark and toasted, 3 to 4 minutes. Let cool. Scrape up the marshmallows, transfer them to a cutting board and roughly chop (lightly oil the blade of your knife to help keep the marshmallows from sticking). Transfer the soft ice cream to the frozen bowl, add the chopped marshmallows and stir to combine. Transfer the ice cream to a resealable container and freeze until solid, about 3 hours. The ice cream can be made up to a day ahead. Put the chocolate, corn syrup, vanilla and a pinch of salt in a medium bowl. Heat the cream in a microwave-safe bowl in the microwave until very hot, about 1 minute. Pour over the chocolate and let sit for 2 minutes. Stir until all the chocolate is melted and smooth. Pour into a small baking dish and refrigerate until set, about 25 minutes (the chocolate mixture should still be soft and scoopable). The chocolate mixture can be made up to a day ahead. Lay the graham crackers out on a baking sheet in a single layer. Spoon a teaspoon of the chocolate mixture onto each graham cracker and gently spread it out to the edges, being careful not to break the cookies. Let the ice cream soften slightly at room temperature. Top a graham cracker with about 1/4 cup of the ice cream. Sandwich with a second graham cracker, chocolate-side down, and press some of the remaining untoasted marshmallows into the sides to decorate. Repeat with the remaining graham crackers and immediately freeze until solid, about 1 hour. Once frozen solid, wrap individually and freeze for up to 1 week. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 49961,"Hot Cocoa 4 cups milk 1/2 cup finely grated or chopped bittersweet chocolate (at least 60% cacao) 1/2 cup finely grated or chopped Mexican chocolate 4 large marshmallows, for serving Instructions: Add the milk, bittersweet chocolate and Mexican chocolate to a 2-quart saucepan. Place over medium heat and whisk until the chocolates have completely melted. Divide among four mugs and top each with a marshmallow. Serve hot. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 49962,"Fried Green Tomatoes 6 cups canola oil, for frying 1 cup all-purpose flour 2 cups milk Kosher salt Freshly ground black pepper Pinch paprika Pinch cayenne pepper 2 medium green tomatoes 2 cups Japanese bread crumbs (panko) Instructions: In a large, deep, heavy pan, heat the oil to 350 degrees F. In a medium bowl, whisk the flour and the milk together. Mix in the salt, black pepper, paprika and cayenne pepper. Slice the tomatoes into 1/2-inch slices. Dip the tomato slices into the batter, making sure they are coated thoroughly. Cover both sides with bread crumbs. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 49963,"Sweet Potatoes with Ancho cl Butter 6 medium-sized sweet potatoes 1/2 cup firmly packed brown sugar 1/2 cup honey 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 9-ounces butter, melted 4-ounces apple cider 4-ounces butter, softened 2-ounces maple syrup 1 tablespoon ancho cl powder, toasted Salt and Pepper Instructions: Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish.
Mix brown sugar, cinnamon, nutmeg, ginger, melted butter and cider in a bowl. Sprinkle each layer of potatoes with the mixture. Cover with foil and bake at 325 degrees F for about 35 minutes or until almost soft. In another bowl whisk in the soft butter, maple syrup, cl powder and salt and pepper. Remove the foil, and pour in the cl butter mixture and continue baking for another 15 minutes until golden color. Keep warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 49964,"Bouillabaisse Fish Broth 3 pounds cleaned fish bones and heads, lobster bodies and/or shrimp shells 1/4 cup olive oil 2 carrots 3 stalks of celery 1 large leek, split and washed 2 medium onions 1 small fresh fennel bulb, greens only or 2 tablespoons fennel seeds 3 large garlic cloves 1 (15 1/2-ounce) can plum tomatoes, drained 1/2 teaspoon saffron threads 1 tablespoons dried thyme 1 tablespoon dried oregano 2 to 3 bay leaves 2 teaspoons salt 1 teaspoons whole black peppercorns 2 bay leaves 1 cup dry white wine 2 quarts fish stock 2 quarts water Instructions: Wash the fish bones well in cold, clean water to remove impurities. Split the lobster shells and clean by removing the light green tomalley (liver) in the body cavity and the feathery gills at the head section. Save the peeling from fresh cooked or raw shrimp. Discard the digestive tract, but save the heads if any. In a large stock pot heat olive oil and fish bones, lobster shells and shrimp shells. Cook over medium heat for 20 minutes to give broth a rich flavor. Meanwhile, put the vegetables in a food processor fitted with a steel blade and pulse to finely chop. Add the vegetables to the stock pot and saute them along with the fish bones for 15 minutes to sweat and caramelize the vegetables. Add the tomato, saffron and other herbs and seasonings and continue to saute for 10 minutes. Stir to ensure that nothing burns or sticks to the bottom of the pan. Add the white wine and reduce by half. Add the fish stock and water and bring to a boil. Reduce to a simmer, and cook 1 1/2 hours. Skim a foamy particles that rise to the surface during cooking. Drain through cheesecloth lined sieve and cool in an ice bath. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 49965,"Porky Fig Skewered 8 ounces dried kalimyrna figs 2 cups dry red wine 1 bunch fresh thyme 3 whole black peppercorns 1/3 cup honey 1/2 cup plus 2 tablespoons balsamic vinegar 2 tablespoons dark brown sugar 1 (2-inch) cinnamon stick Kosher salt and fresh ground black pepper 1 (12-ounce) pork tenderloin, excess fat and silver skin trimmed Instructions: In a medium saucepan, combine figs, wine, 1 sprig thyme, peppercorns and honey. Bring to a boil, reduce the heat to low and simmer gently until softened (8 to 10 minutes). Transfer the figs to a small bowl and cool. Reserve the liquid in the pan. Slice the figs into quarters. Add 1/2 cup vinegar, brown sugar, cinnamon stick and pinch of salt to the liquid. Simmer until it is thickened and syrupy, 15 to 20 minutes, being careful not to scorch the sauce. Remove from heat and stir in remaining vinegar, allow to cool slightly. Pour reduction into squeeze bottle. Cut the tenderloin crosswise into 1/2-inch thick slices. Flatten each slice into an oval and slice each oval into 2 strips. Season the strips with salt and pepper - there should be about 40 slices. Heat the oven to broil with the rack in the center. Place a fig quarter, cut side down, on a slice of pork. Lift up each end of the pork slice around the fig and place seam-side down on sheet pan. Brush with glaze and broil until cooked (3 minutes). To serve, skewer with a toothpick and brush the rolls with remaining glaze. Serve warm. ","[Barolo, Rioja, Syrah, Pinot Noir]

" 49966,"Soothing Creamy Rice 1 cup long grain white rice 2 cups chicken broth or water 1 package (10 ounces) frozen petite peas 3/4 cup (2 ounces) grated sharp cheddar or Parmesan cheese 1 teaspoon Worcestershire sauce 1/8 teaspoon cayenne pepper or 2 to 3 drops Tabasco sauce Salt and freshly ground black pepper Instructions: In a medium size saucepan combine rice with broth and bring the liquid to a boil over medium heat. Cover and simmer until the rice is almost tender, about 15 minutes. Stir in the peas and simmer, covered 5 minutes longer. At this point you can serve half to the kids, garnished with some cheese. If you are making this for adult tastes only stir in Worcestershire, cayenne and grated cheese. Remove the pan from the heat and continue to stir until the cheese is entirely melted. Season to taste with salt and pepper and serve immediately before the dish gets gummy. To reheat leftovers and change the flavor a bit, layer the rice in a baking dish and top with some tomato sauce. Cover and reheat in a microwave or regular oven until very hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 49967,"Aqua Grill Shellfish Bisque 3 tablespoons canola oil 1 (1 1/2 pound) lobster, poached, shelled, meat chopped, shells reserved 1/2 pound shrimp, peeled and poached, shells reserved Salt and pepper 1/2-ounce shallots, sliced 1/2 small white onion, sliced 1 rib celery, sliced 1 small carrot, peeled and sliced 1/2-ounce brandy 2 ounces white wine 1 quart fish stock 8 ounces heavy cream 1/8 teaspoon cayenne pepper 1 sprig tarragon 1 sprig thyme 1 sprig parsley 1/2 bay leaf 1-ounce converted rice 1-ounce butter 2 tablespoons chopped chives Instructions: Heat oil in a heavy bottomed pot until smoking. Add lobster and shrimp shells, season with salt and pepper. Cook until golden brown. Add vegetables and cook for 2 minutes. Remove from heat and add the brandy. Return to the heat and carefully flame. Then add the wine and reduce by 3/4. Add fish stock, cream, herbs, spices, and rice and simmer until rice is completely overcooked (approximately 30 to 45 minutes) stirring constantly to avoid sticking. Remove, blend with hand blender, add butter, and adjust seasonings. Press through fine sieve. Garnish with poached lobster and shrimp, serve in hot bowls, and finish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 49968,"Healthy Tuna Grain Bowl with Turmeric Sweet Potatoes and Spicy Yogurt Dressing 2 medium sweet potatoes, peeled and diced into 1-inch pieces
2 tablespoons toasted sesame oil
3/4 teaspoon ground ginger
3/4 teaspoon ground turmeric Kosher salt and freshly ground black pepper
3 cups frozen cooked brown rice (about 24 ounces)
1/4 head red cabbage, thinly sliced (about 2 cups)
2 small carrots, trimmed and peeled into paper-thin ribbons
2 large limes, halved, 1 half cut into wedges for serving
3/4 cup nonfat plain Greek yogurt
1 tablespoon fish sauce
2 teaspoons chili paste, such as sambal oelek
1 1/2 teaspoons honey
Two 5-ounce cans albacore tuna packed in water, drained
1 cup frozen shelled edamame, thawed
2 scallions, thinly sliced
Toasted sesame seeds, for serving Instructions: Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil. Toss the sweet potatoes, 1 tablespoon of the sesame oil, 1/2 teaspoon of the ginger, 1/2 teaspoon of the turmeric, 1/4 teaspoon salt and several grinds of pepper on the prepared baking sheet until evenly coated. Roast until tender and lightly browned, tossing halfway through, about 30 minutes.
Meanwhile, heat the frozen brown rice according to package directions; keep warm. Toss the sliced cabbage, carrot ribbons, the juice from 1 lime half, a pinch of salt and a couple grinds of pepper in a medium bowl until well dressed and combined. Squeeze the juice from the remaining 2 lime halves into a small bowl. Stir in the yogurt, fish sauce, chili paste, honey, the remaining 1 tablespoon sesame oil, 1/4 teaspoon ginger and 1/4 teaspoon turmeric, a pinch of salt and several grinds of black pepper until smooth. Taste and adjust the seasoning with salt and pepper.
Divide the warm rice among 4 shallow bowls (about 3/4 cup per bowl). Top with the roasted sweet potatoes, cabbage-carrot slaw, tuna (about 1/4 cup per bowl), edamame and sliced scallions. Drizzle with the spicy yogurt dressing, sprinkle with toasted sesame seeds and serve with the reserved lime wedges for squeezing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 49969,"Mac and Cheese Cake Cooking spray 1 15- to 16-ounce box yellow cake mix (plus required ingredients) 1 cup orange candy melts 1 cup yellow candy melts
2 16-ounce tubs white frosting Orange and yellow gel food coloring Instructions: Preheat the oven to 325 degrees F. Coat a 2 1/2-quart ovenproof bowl with cooking spray. Make the cake mix as directed; pour the batter into the bowl. Bake the cake in the bowl until a toothpick inserted into the middle comes out clean, 50 minutes to 1 hour. Let cool slightly, then remove from the bowl to a rack to cool completely.
Meanwhile, make the macaroni: Melt the orange and yellow candy melts together in the microwave, stirring. Let cool slightly.
Transfer the melted candy to a piping bag fitted with a 1/4-inch round tip. Pipe 50 to 60 elbows onto a parchment-lined baking sheet. Let set, about 20 minutes. Put the bowl cake right-side up. Use a small knife to score a rim around the top of the cake, about 1/2 inch in from the edge. Carve out a little of the cake inside the rim to create a bowl.
Flip the bowl upside down onto a separate parchment-lined baking sheet and cover the sides with frosting, leaving the middle bare. (You'll flip it and this will become the bottom.) Freeze until firm, about 1 hour.
Flip the bowl cake right-side up. Cover the rim with more frosting, reserving about 3/4 cup.
Tint the reserved frosting orange using orange and yellow food coloring. Transfer to a piping bag fitted with the 1/4-inch round tip. Pipe squiggles of frosting inside the rim of the cake.
Remove the candy macaroni from the baking sheet and arrange on top of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 49970,"Snowman Punch 8 cups (2 quarts) vanilla ice cream 2 cups (1 pint) orange sherbet 7 mini chocolate chips 1 orange jelly bean, cut in half lengthwise 1 sour candy belt, the ends snipped with scissors to resemble the fringe of a scarf 1 mini marshmallow One 375-milliliter bottle gin, frozen 1/2 cup orange liqueur, such as Grand Marnier, chilled Two 750-milliliter bottles dry sparkling wine, chilled 1 liter seltzer, chilled Confectioners' sugar, for dusting
Instructions: Chill a baking sheet in the freezer for 20 minutes. Scoop the vanilla ice cream into the roundest balls you can make with an ice cream scoop and place on the chilled baking sheet. Scoop one ball of vanilla into a ball twice the size of the others. Scoop the orange sherbet into a ball half the size of the medium vanilla balls, leaving a bit of a ruffle around the bottom (this will become the snowman's hat). Reserve the remaining sherbet for another use. Freeze the balls until solid, about 1 hour, or until ready to serve. Chill a large punch bowl in the freezer until it is very cold, about 30 minutes. Reserve 1 medium vanilla ice cream ball and pile the rest of the medium balls in the middle of the punch bowl.
To make the snowman, center the large vanilla ball on top of the snowball pile. Insert 5 chocolate chips in a line down one side of the large ball for buttons (press the pointy tops of the chips into the ball). Top the large ball with the reserved medium ball for the head and press in the 2 remaining chocolate chips for eyes. Add a jelly bean half for a nose. Wrap the candy belt around the neck for a scarf. Top with the orange sherbet ball for a hat. Add the mini marshmallow at the top for a pom-pom. You can assemble the snowman ahead of time and hold the punch bowl in the freezer up to 2 hours if you aren't immediately able to serve. Add the liquids in this order: Gin, orange liqueur, sparkling wine and seltzer. Sprinkle with the confectioners' sugar for snow. Serve the punch in coupe cocktail glasses (see Cook's Note), scooping an ice cream ball and some punch into each.
","[Gin, Cava, Prosecco, Moscato]" 49971,"Hot Honey Olives 2 cups pitted mixed olives 1/4 cup hot honey 2 tablespoons thinly sliced orange zest, plus 2 tablespoons orange juice 2 tablespoons extra-virgin olive oil 3/4 teaspoon fennel seeds, crushed 3/4 teaspoon pink peppercorns, crushed 1/4 teaspoon black peppercorns, crushed Instructions: Combine the olives, hot honey, orange zest and juice, and olive oil in a bowl. Toast the fennel seeds and pink and black peppercorns in a nonstick skillet over medium heat, about 2 minutes. Add the olive mixture and cook over medium-low heat, stirring, until thickened, 5 to 7 minutes.
","[Ros, Vermentino, Grner Veltliner, Albari?o]" 49972,"World Championship Baby Back Ribs 1 cup turbinado sugar 1/2 cup granulated sugar
1/2 cup kosher salt
1 tablespoon onion powder
2 tablespoons granulated garlic
1 1/2 teaspoons cayenne pepper
1 teaspoon finely ground black pepper 2 teaspoons ground mustard
4 tablespoons chili powder
1 teaspoon ground cumin
6 tablespoons Spanish paprika
1/4 cup canola oil 3/4 cup finely diced sweet or yellow onion
2 tablespoons minced garlic
1 1/2 cups ketchup
1/2 cup honey
2 tablespoons tomato paste
1/4 cup white vinegar
1/4 cup plus 2 tablespoons packed dark brown sugar
1/4 cup Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon cayenne
1 teaspoon freshly ground black pepper
6 slabs baby back ribs, about 3 pounds each 1 cup plus 2 tablespoons yellow mustard
6 tablespoons honey
1 cup turbinado sugar
1 cup purple grape juice