1 stalk fennel Instructions: Preheat the oven to 500 degrees F. Cut the onions and turnips into quarters. Toss the onions, and turnips, carrots, and fennel lightly in oil and place them on baking sheets. Roast the vegetables for 30 minutes, stirring every 10 minutes. When vegetables are a dark caramel color, remove them from the oven. Reserve 1 onion, 1 carrot, 1 turnip, and the stalk of fennel; set aside. Put the remainder of the vegetables in a large pot with the chicken stock, garlic, orange juice, apple cider, coriander seeds, fennel seeds, star anise, cumin seeds, orange zest, salt and pepper. Cook the broth over high heat until reduced by about half. While the broth is simmering, remove the skin and excess fat from the leg of lamb and cut the meat into 1-inch cubes. Put the cubes on a wire rack to drain or on a clean towel to soak up excess moisture. Add some of the cooking oil to a large heavy skillet and heat over high heat. When the oil is hot, carefully add the diced lamb. Cook the lamb, in batches as necessary, for 3 minutes on each side, or until browned. Transfer the lamb to a roasting pan. Add the wine to the skillet that the lamb was cooked in and cook, over high heat, scraping the bottom of the pan with a wooden spoon. Cook the wine until reduced by about half and the solids have come up off the pan. Pour the reduced wine over the lamb. Reduce the oven temperature to 325 degrees F. Strain the broth and discard the solids. Pour the broth over the lamb in the roasting pan. Cover the pan with a lid or parchment paper and braise until the lamb is tender, about 1 1/2 hours. Once the lamb is tender, remove it from the oven and add the reserved roasted vegetables to the pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Add salt, pepper, and fresh herbs, to taste. Serve the stew with rustic bread on the side. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 29385,"Spicy Chicken with Plantains and Ginger Pineapple Sauce 4 6-ounce skinless, boneless chicken breasts Kosher salt 2 teaspoons jerk seasoning 1/4 cup vegetable oil 2 ripe plantains, peeled and sliced 1/2 inch thick 1 small red onion, thinly sliced 1 red bell pepper, diced 1 tablespoon minced peeled fresh ginger 1/2 Scotch bonnet cl pepper, halved lengthwise (remove seeds for less heat) 1/2 cup apple cider vinegar Heaping 1/3 cup pineapple preserves 2 tablespoons chopped fresh cilantro Instructions: Preheat the oven to 200 degrees F. Season the chicken on both sides with salt and the jerk seasoning. Set aside while you cook the plantains. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the plantains in a single layer and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet and season with salt. Keep warm in the oven. Add 1 tablespoon vegetable oil to the same skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7 minutes per side. Transfer to a cutting board to rest. Add the remaining 1 tablespoon vegetable oil to the skillet and increase the heat to medium high. Add the red onion, bell pepper, ginger, cl and a pinch of salt. Cook, stirring, until the vegetables just start softening, about 2 minutes. Add 1/2 cup water, the vinegar, pineapple preserves and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer 3 minutes. Discard the cl and stir in 1 tablespoon cilantro. Slice the chicken and divide among plates along with the plantains. Spoon the vegetables over the chicken using a slotted spoon. Top with the remaining 1 tablespoon cilantro. Serve the pineapple sauce on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 29386,"Butterscotch Bird Nests 3/4 cup blanched almond slivers 10 ounces vanilla \make your own\ almond bark 1 cup butterscotch chips 2 cups pretzel sticks, broken in half 3/4 cup unsweetened coconut chips (often found in the health food aisle) 1 cup candy-coated mini chocolate eggs (about 50) Instructions: Heat a large, dry saute pan over medium heat. Add the almond slivers and toast, shaking the pan every minute, until they are fragrant and begin to darken in areas, 3 to 5 minutes. Line two baking sheets with parchment paper. Melt the almond bark in a microwave-safe bowl according to package instructions. Stir in the butterscotch chips. Microwave another 30 seconds, and then stir until smooth. Stir in the almonds, pretzels and coconut, coating evenly. Drop the mixture, 1 tablespoon at a time, onto the prepared baking sheets. Nestle in 1 or 2 of the mini eggs. If the mixture starts to cool and become too firm to work with, microwave for 30 seconds and stir gently. Let the nests cool at room temperature until solid. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29387,"Hot and Sour Fresh Noodles with Zucchini 2 tablespoons peanut oil 4 cloves garlic, finely chopped One 2-inch piece fresh ginger, peeled and finely grated 1 medium green cl, seeded and finely chopped 1 medium red cl, seeded and finely chopped 1/4 teaspoon whole Sichuan peppercorns, plus more, cracked and toasted, for garnish, optional 2 whole dried red chiles, such as Arbol 1/2 cup light soy sauce 1/2 cup black rice vinegar 1/4 cup chili oil, plus more for garnish 3 zucchini, about 6-inches long, sliced lengthwise into thin strips with a vegetable peeler 1 pound fresh wheat-flour noodles, cooked according to package instructions and rinsed 1 small handful chopped fresh cilantro Toasted sesame oil, for garnish, optional Instructions: Heat a wok over medium-high heat until smoking. Pour in the peanut oil and swirl in the pan until hot. Stir-fry the garlic, ginger, and fresh green and red chiles until softened, about 1 minute, and then toss in the whole peppercorns and dried chiles and stir-fry briefly to toast. Pour in the soy sauce, rice vinegar and chili oil, reduce the heat to medium low and bring to a simmer.
Meanwhile, bring a large pot of water to a boil over medium-high heat. Add the zucchini and cook until crisp-tender and bright green, about 30 seconds. Drain the zucchini strips in a colander, shaking well to remove excess water, and then add to the wok along with the cooked noodles. Stir gently until warm and evenly dressed with the fragrant oil.
Transfer the noodles to a serving platter and garnish with cilantro, cracked toasted peppercorns, if using, and a drizzle of sesame oil, if using. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 29388,"Four Fruit Pie Bars 1 (17.5 oz.) pkg. Pillsbury? Sugar Cookie Mix 1/2 cup Pillsbury BEST? All Purpose Flour 1 cup butter, softened 1 large egg 1/2 cup Smucker's? Red Raspberry Preserves 1/2 cup Smucker's? Apricot Preserves 1/2 cup Smucker's? Blueberry Preserves 1/2 cup Smucker's? Strawberry Preserves Instructions: HEAT oven to 350 degrees F. Combine cookie mix and flour in medium bowl. Add butter and egg. Mix until soft dough is formed. Wrap 1/3 of dough in plastic wrap. Chill for 1 hour. PRESS remaining 2/3 dough evenly in bottom of rimmed 15 x 10-inch baking pan. Spread raspberry preserves in 3 1/2 inch wide strip over dough. Repeat with apricot, blueberry and strawberry preserves creating four equal strips. Roll out chilled dough between lightly floured sheets of wax paper into 15 x 10-inch rectangle. Cut 18 1/2-inch wide strips with pizza cutter or knife. Freeze strips for 15 minutes. PLACE chilled dough strips over preserves 1/2-inch apart in diagonal lattice pattern, 9 in each direction. Trim edges of dough even with pan. Bake 25 to 30 minutes or until preserves begin to bubble in center. Let cool completely. Cut into 48 bars. TWO FRUIT PIE BARS Prepare recipe as directed except substitute 1 cup each of 2 varieties of preserves for the 4 (1/2 cup) portions of preserves. Spread in 4 alternating strips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29389,"Negroni 3/4-ounce Campari 3/4-ounce gin 3/4-ounce sweet vermouth Ice Instructions: Combine ingredients and shake well in martini shaker with ice. Strain into a chilled cocktail glass, or pour into larger pitcher. Repeat process if pouring into pitcher and not serving immediately. ","[Gin, Campari]" 29390,"Vegetable (or Shrimp) Satay Skewers 1 cup Spicy or Mild Peanut Sauce, recipe follows 2 tablespoons black bean sauce 1 teaspoon hot sauce Cooking spray 1 pound large shrimp, peeled and de-veined 1 cup reduced-sodium chicken broth 3 tablespoons creamy (or crunchy) peanut butter 2 tablespoons reduced-sodium soy sauce 1 teaspoon toasted sesame oil 1 teaspoon hot chili oil, or more to taste (leave this out for mild sauce) 2 tablespoons chopped fresh cilantro leaves Instructions: Wooden or metal skewers In a small saucepan, combine reserved peanut sauce, black bean sauce and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly. Meanwhile, coat a stove-top grill pan, griddle or large skillet with cooking spray and set pan over medium-high heat. Skewer shrimp on skewers, leaving a little space between shrimp to allow for even cooking. Add shrimp skewers to hot pan and cook 5 minutes, until bright pink and cooked through, turning frequently. Serve shrimp with peanut sauce on the side (for dunking!). In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29391,"Lobster Sauce Lobster shells from 4 lobsters, meat reserved for another use 10 Szechwan peppercorns 3 ounces extra virgin olive oil 1 large white onion, cut into small dice 1 carrot, peeled, cut into small dice 1 stalk celery, cut into small dice 1 ounce tomato paste 1/2 cup brandy 1/4 teaspoon paprika 1/4 teaspoon ground cayenne pepper 2 tablespoons roux, equal parts butter and flour 1 piece star anise 2 quarts lobster stock Bouquet Garni 1 head fennel, shredded 2 teaspoons cold butter Instructions: In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized. Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2. Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour. Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again. Serve with roasted fish of your choice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29392,"Nachos with Shrimp Salsa 1/2 cup lime juice 1 tablespoon minced, fresh ginger 2 garlic cloves, thinly slices 1 tablespoon finely chopped cilantro Pinch red pepper flakes 1 pound large shrimp, shelled and deveined 1/4 cup olive oil 1 tomato, seeded and diced 3 green onions, finely chopped Juice of 1 lime 1 tablespoon finely chopped cilantro Coarse salt 8 ounces tortilla chips 3 cups refried black beans 1 cup grated anejo cheese Instructions: In a non reactive bowl, combine marinade ingredients. Add shrimp, toss to coat, cover and refrigerate for 1 hour. Heat the 1/4 cup olive oil in a large skillet over high heat. Add the shrimp and saute, stirring and shaking the pan to prevent sticking, until cooked, about 5 minutes. Remove from heat and transfer shrimp to a large bowl to cool. When cool, chop shrimp coarsely. Add tomato, green onions, lime juice, cilantro and salt to shrimp and toss to mix. Preheat the broiler. Spread tortilla chips out in an oven proof platter. Spoon the black beans over the chips and sprinkle with cheese. Place under the broiler until cheese melts, about 5 minutes. To serve, top with shrimp salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 29393,"Greek Chicken Salad with Whole Wheat Pita and Yogurt with Apricots 3 tablespoon extra-virgin olive oil, plus oil for brushing 1 cup dried apricots 1/2 cup orange juice 2 tablespoons fresh lemon juice (about 1 lemon) 1 tablespoon red wine vinegar 1 teaspoon dried oregano 1 small garlic clove, finely grated Kosher salt and freshly ground black pepper Three 6-ounce boneless, skinless chicken breasts Two 6-inch whole wheat pitas 6 cups chopped romaine (about 1 small head) 1 cup cherry tomatoes, halved 2 tablespoons drained pepperoncini rings 1 Kirby cucumber, sliced 2 cups 2-percent Greek yogurt Instructions: Preheat the grill to medium and lightly brush the grate with oil. Combine the apricots and orange juice in a small, microwave-safe bowl. Microwave until the apricots are soft, about 3 minutes. Set aside. Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt and some pepper. Slowly drizzle in the olive oil while whisking. Sprinkle the chicken breasts all over with 1/4 teaspoon salt and some pepper, then toss with 2 tablespoons of the dressing. Grill the chicken until nicely marked and it reaches an internal temperature of 165 degrees F, 4 to 5 minutes per side. Let rest for a few minutes, then slice. Brush the pitas with some of the remaining dressing and grill lightly on each side. Cut each into six triangles. Combine the lettuce, tomatoes, pepperoncini and cucumbers with the remaining dressing. Divide the chicken, pita and salad evenly among four plates. For dessert, divide the yogurt among four small bowls and top with the apricots and juices, serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 29394,"Grilled Bok Choy with Ginger Scallion Garlic Oil 1 pound baby bok choy, halved lengthwise 2 tablespoons neutral oil Garlic, Ginger and Scallion Oil, recipe follows Toasted white and black sesame seeds, for garnish Flaky salt 1 tablespoon plus 1 cup neutral oil 1 tablespoon grated fresh ginger 4 scallions, trimmed and finely chopped 2 large cloves garlic, minced Kosher salt 2 tablespoons toasted sesame oil Instructions: Heat a gas or charcoal grill over medium-high heat. Alternatively, you can heat a grill pan on the stovetop over medium-high heat. Arrange the bok choy on a sheet tray, or place in a large mixing bowl. Drizzle with oil and toss to coat. Place the bok choy onto the heated grill or grill pan, cut-side down and cook until wilted and grill marks appear, 3 to 4 minutes. Flip and cook until tender, 1 to 2 minutes more. Remove from the grill onto a platter. Drizzle with the Garlic, Ginger and Scallion Oil (recipe follows), a sprinkling of sesame seeds and flaky salt. In a small saucepan over medium heat, add the tablespoon of neutral oil and heat until shimmering. Add the ginger, scallions, garlic and salt and cook, stirring, to soften, 2 to 3 minutes. Add the sesame oil and the remaining 1 cup neutral oil. Reduce the heat to medium-low and simmer, stirring occasionally and taking care not to let the oil get too hot, until the oil is infused with flavors, about 10 minutes. Remove from the heat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29395,"Garlic and Onion Challah Bread 2 packets (about 4 1/2 teaspoons) active dry yeast 1 1/2 cups warm water
1/4 cup plus 1 teaspoon sugar
6 1/2 cups flour, plus more for dusting (or sub in up to 2 1/2 cups whole wheat flour)
2 teaspoons kosher salt
2/3 cup flavorless oil, like canola or vegetable, plus more for the bowl 5 large eggs 1/4 cup butter, melted
1/2 onion, finely chopped
4 cloves garlic, minced
1 tablespoon honey
Flaky salt, for topping Instructions: In a medium bowl, combine the yeast, warm water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top. Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the flour, kosher salt and remaining 1/4 cup sugar. In a separate medium bowl, whisk together the oil and 4 of the eggs. When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook, adding more white flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough, 7 to 10 minutes. Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. It will take slightly longer if you're using whole wheat flour. Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about an hour before shaping. Line a baking sheet with parchment paper. Divide the dough into 6 pieces. Roll out each piece into a large strip, 1/2 to 1/4 inch thick and about 3 inches wide. Brush down each center with melted butter. Down the center, add the chopped onions and garlic. Roll each piece to seal in the onion mixture. Braid 3 of the pieces together, tucking the ends underneath to seal. Repeat with the remaining 3 pieces to make a second loaf. Place on the lined baking sheet and cover loosely with plastic wrap. Allow to rest for 30 minutes. Preheat the oven to 350 degrees F. Whisk together the honey and remaining egg in a small bowl. Brush the bread top with the mixture and sprinkle with flaky salt. Bake until golden brown and not doughy in the center, about 35 minutes, but start checking at 28 minutes. Allow to cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29396,"Salt-Crusted Fish Three 1- to 1 1/2-pound whole branzinos, gutted and gills removed 2 lemons, cut into 8 slices each, plus lemon wedges for serving
6 sprigs fresh thyme 6 sprigs fresh rosemary One 3-pound box kosher salt
5 large egg whites
2 tablespoons dried thyme
Instructions: Preheat the oven to 400 degrees F. Place each branzino on a cutting board. Cut off the top and side fins using scissors. Arrange 3 even piles of the lemon slices, 2 sprigs thyme and 2 sprigs rosemary in a cast-iron skillet large enough to hold all 3 fish (or use smaller cast-iron skillets large enough to hold one fish each). Lay a fish on top of each pile in a standing position so that the open cavity is resting on the lemons, and herbs. Set aside. Combine the salt, egg whites and dried thyme in a large bowl to form a grainy paste. Press a 1/4-inch layer of the salt mixture onto each fish until they are completely encased. Place the skillet or skillets in the oven and roast until an instant-read thermometer registers 135 degrees F when inserted into the thickest part of the fish, about 20 minutes. Let stand 10 minutes. Use a large spoon to break open the salt mixture\u2014you will need to apply a little force\u2014and peel the salt layer off. Serve the fish family-style, with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29397,"Butternut Squash Soup 1/4 cup unsalted butter 3 shallots, thinly sliced 6 cloves garlic, smashed 4 sprigs fresh sage, plus more for garnish 1 tablespoon kosher salt Freshly ground black pepper 1 medium butternut squash (about 1 3/4 pounds), peeled, halved, seeded, and diced 2 cups apple cider or juice 2 1/2 cups water or low-sodium chicken broth 3 tablespoons olive oil 1/2 teaspoon apple cider vinegar 2 tablespoons creme fraiche mixed with 1 teaspoon prepared horseradish Breadsticks, optional Instructions: Heat butter in a large pot over medium heat. Add shallot, garlic, sage, and 2 teaspoons salt and season with pepper. Cook, covered, stirring occasionally, until soft and fragrant, about 5 minutes. Increase heat to medium-high, add squash and remaining 1 teaspoon salt, and continue to cook, stirring occasionally, until butter begins to brown and squash is tender, about 12 minutes. Add cider and water or broth and bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Remove sage sprigs and set aside to cool slightly. Heat 3 tablespoons olive oil in a small skillet over medium high heat. Add the sage leaves, in two batches, and cook until bright green, 20 to 30 seconds. Transfer to a paper towel-line plate. Sprinkle with salt. Set aside. Puree soup in a blender, (work in batches if needed) or with an immersion blender. Return soup to pot and reheat over medium heat. Stir in vinegar. and transfer soup to warmed soup bowls. Serve in warmed soup bowls as is or garnished with creme fraiche or sage leaves. Serve with breadsticks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29398,"Olive Oil-Poached Salmon with Dijon Apple Puree and Couscous Cake 3 red apples, peeled, cored, and quartered 2 cups apple juice 1/4 cup Dijon mustard 1 1/2 cups couscous 1 1/2 cups boiling water 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh tarragon Zest and juice of 1 lemon Kosher salt and freshly ground black pepper, to taste 2 eggs, lightly whisked 1/2 cup all-purpose flour 4 tablespoons olive oil, plus 1 quart olive oil, for poaching 2 teaspoons cracked white pepper 4 salmon fillets (about 4 ounces each) 1 bunch baby spinach or baby arugula, washed, for serving Instructions: In a saucepot over medium heat, cook the apples in apple juice. When the apples are soft, drain the apples, but reserve the juice. Add the apples to a blender with Dijon mustard. Blend on high, adding the reserved juice, a little at a time, until smooth.
Pour the couscous into a large bowl. Add 1 1/2 cups boiling water to the couscous, cover, and let stand 10 minutes. Then, stir in the parsley, tarragon, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Add the eggs and flour, and mix until thick and sticky. Form the mixture into 4 evenly portioned patties. In a large skillet over medium-high heat, heat 4 tablespoons olive oil. Cook the cakes in the hot oil until golden brown, flipping halfway through, and drain on paper towels to remove the excess oil. Keep the couscous cakes warm.
In a large, deep saucepan, combine 1 quart olive oil with a good pinch of salt, and white pepper and bring to a simmer. Season the salmon fillets with salt, and black pepper and add them to the oil in the pot, making sure they are completely submerged. Add more olive oil, if needed. Simmer over low heat and remove the salmon after 15 minutes. Cook's Note: The salmon will be cooked medium at this point. If you want it well done, keep on cooking it for 5 more minutes.
To serve, place a bit of spinach or arugula on each plate, top with a couscous cake and the salmon. Top the salmon with a spoonful of apple puree. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29399,"Pot Roast Sandwiches One 3 to 4 pound pot roast (chuck roast), trimmed of extra fat Kosher salt and freshly ground black pepper 2 to 3 tablespoons all-purpose flour 3 tablespoons coconut oil 2 medium onions, cut into 1-inch pieces 5 medium carrots, cut into 1-inch pieces 2 stalks celery, halved 6 cloves garlic, peeled and smashed 3 tablespoons tomato paste 3 cups beef stock 2 cups red wine, preferably a dry and full-bodied variety One 14-ounce can diced tomatoes 10 to 12 sprigs thyme 1 bay leaf 2 tablespoons hot sauce 1 lemon, halved 1/2 sheet focaccia bread Chow-Chow, recipe follows 2 cups shredded red cabbage (about 1/4 head) 1 red bell pepper, small dice (about 1 cup) 1 medium onion, small dice 6 radishes, thinly sliced (about 3/4 cup) 2 tablespoons kosher salt 1/2 cup rice wine vinegar 1/3 to 1/2 cup honey 1/2 teaspoon mustard powder 1/2 teaspoon turmeric 1/2 teaspoon prepared horseradish 1/4 teaspoon ground cloves 1 bay leaf 1 Thai chili, quartered if fresh and left whole if dried Instructions: Preheat the oven to 325 degrees F. Season the meat well with salt and pepper and dust with the flour, shaking off any excess. Heat the oil in a Dutch oven or large pot with an oven-proof lid over medium-high heat. Add the meat, and brown on all sides, about 10 minutes. Remove the meat from the pot and add the onions, stirring and scraping the bottom of the pot with a wooden spoon. You are looking to caramelize the outside and soften them up a bit, about 5 minutes. If the bottom of the pan is getting too dark, add a tablespoon or two of water and scrape with the wooden spoon. Add the carrots, celery and garlic and cook for 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Place the meat back in the pot and add the beef stock, wine, tomatoes, thyme, bay leaf, and 2 teaspoons ground black pepper. Cook for a minute or two, just to combine everything. Cover the pot and throw it in the oven. Cook for 20 minutes. Lower the heat to 250 degrees F and continue to cook for 3 1/2 to 4 hours, until the meat is fork-tender. Remove the meat and set it aside. Strain the sauce through a large wire mesh strainer or colander, discarding the solids. Return the sauce to the pot over medium-high heat. Cook until the sauce reduces to 2 cups, about 25 minutes. Finish the sauce by adding a little hot sauce and a squeeze of lemon to clean up the flavor Season with salt to taste. Shred the roast using 2 forks and return it to the sauce, tossing to coat. Slice the focaccia in half horizontally to make a giant sandwich. Place the meat on the bottom half of the focaccia, top with the chow-chow and place the remaining piece of focaccia on top. Skewer with toothpicks and then cut into pieces. Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight. Press out as much liquid as possible from the vegetables. Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 29400,"Grilled Baby Vegetables 6 baby zucchini, halved lengthwise, 1/2 pound 2 to 3 baby eggplants, thinly sliced lengthwise, 1/2 pound 12 baby portobello mushrooms, criminis 1/2 lemon, juiced 2 rounded teaspoons Dijon mustard 2 teaspoons grill seasoning, 2/3 palm full (recommended: Montreal Steak Seasoning blend by McCormick) 1 tablespoon Worcestershire sauce, eyeball it 1 large clove garlic, crushed 3 tablespoons extra-virgin olive oil Instructions: Preheat a grill pan, indoor or outdoor grill to medium high-high heat. Place the vegetables in a large plastic food storage bag. Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork. Pour dressing into the food storage bag and seal bag. Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender. Arrange on a small platter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 29401,"Chicken and Asparagus Crepes 3 tablespoons unsalted butter, plus more for the dish 2 1/2 cups shredded rotisserie chicken 1 1/2 cups ricotta cheese 3/4 cup grated parmesan cheese, plus more for serving 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint) Kosher salt and freshly ground pepper 8 store-bought crepes (about 9 inches each) 1 shallot, sliced 1/2 pound asparagus, trimmed and cut into pieces 3/4 cup low-sodium chicken broth 1 teaspoon finely grated lemon zest Instructions: Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Chianti]" 29402,"Spinach and Ricotta Gnocchi With Quick Tomato Sauce 2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator 1 (9-ounce box) frozen spinach, defrosted and water squeezed out 4 eggs 2 cups grated Parmigiano-Reggiano, plus more for sprinkling 2 to 3 grates fresh nutmeg Kosher salt 1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi Semolina, for holding the gnocchi 12 to 15 super-ripe plum tomatoes Extra-virgin olive oil 1 small onion, finely diced Kosher salt Pinch crushed red pepper flakes 2 cloves garlic, smashed and finely chopped 6 to 7 basil leaves, cut into a chiffonade Grated Parmigiano-Reggiano, for garnish Instructions: Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly. If it is really dry (this is good) pass it through the food mill with the biggest holes. Put the cheese into a large bowl. Finely chop the squeezed spinach and add it to the ricotta. Add the eggs, grated Parmigiano-Reggiano and nutmeg. Mix until well combined. Taste and season with salt, if needed. Add in 1/4 cup of flour. If the mixture is still very wet, add in the remaining 1/4 cup of flour. Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour. Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls. Arrange them on the semolina lined tray. Bring a saucepan full of water to a boil over medium heat. Set up a bowl of ice water. In the bottom of each tomato cut an \X\ in the skin. Working in batches, put the tomatoes in the boiling water for 15 to 20 seconds ONLY! Remove the tomatoes from the boiling water and put them immediately into the ice water. When the tomatoes have cooled, remove them from the ice water and the skin should come off very easily. Remove the stems and seeds from the tomatoes; coarsely chop the tomatoes and reserve. Coat a large straight-sided saute pan, over medium-high heat, with olive oil. Add the onions, season with salt, to taste. Toss in the crushed red pepper and cook the onions until they are soft and aromatic, about 8 to 10 minutes. Add in the garlic and cook for 2 to 3 more minutes. Stir in the tomatoes and season with salt, to taste. Bring the tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasoning, if needed. Toss in the basil just before serving. Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes. On individual serving plates, spoon some sauce on each plate and spread it out until it becomes a 4 to 5-inch circle. Using a spider or long handled mesh strainer, carefully remove the gnocchi from the cooking water, blot on a tea towel and arrange 5 gnocchi on each circle of sauce. Sprinkle with Parmigiano-Reggiano and serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 29403,"Garden Cupcake Frostings 2 (16-ounce) cans creamy white frosting (recommended: Betty Crocker) 2 drops red food coloring 1/4 teaspoon raspberry extract 4 drops yellow food coloring 1/4 teaspoon lemon extract 4 drops green food coloring 1/4 teaspoon mint extract 1/4 teaspoon almond extract 1 dozen unfrosted vanilla cupcakes 1 dozen unfrosted cupcakes, chocolate and or vanilla Edible and candy flowers, for decoration Candy rainbow sprinkles, for decoration Instructions: Divide frosting into 4 small bowls. Add coloring and extract as listed below: Red with raspberry, yellow with lemon, green with mint, and white with almond. Stir each thoroughly. Place frosting into zip-top bags, then make a small snip at corner, or use a pastry bag. Frost cupcakes and decorate with candy flowers and rainbow sprinkles. Divide frosting into 4 small bowls. Add coloring and extract as listed below: ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 29404,"Refried Beans 6 cups dried pinto beans 4 slices thick-cut bacon, cut into 1-inch slices (or you can use salt pork, ham hock or diced ham instead) 1 tablespoon chili powder
1 teaspoon salt, plus more if needed 2 teaspoons black pepper, plus more if needed 1/2 stick butter (bacon grease, lard or shortening will work)
1 onion, diced 2 cups grated sharp Cheddar
Sliced jarred jalapenos
Instructions: Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they're fork tender, without much bite. Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired. Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos. ","[Malbec, Tempranillo, Garnacha, Barbera]" 29405,"Grilled Chicken Wings with Provencal Flavors Salt and freshly ground black pepper 1 teaspoon fresh thyme, oregano or marjoram leaves 1 teaspoon chopped fresh rosemary leaves 1/2 teaspoon chopped fresh lavender leaves, optional 1/4 cup roughly chopped fresh flat-leaf parsley Extra-virgin olive oil 8 chicken wings, cut into 3 sections, smallest section reserved for stock 8 bay leaves, cut in half Lemon wedges Instructions: Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking. In a small bowl, combine a sprinkle of salt and pepper with the herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.
Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
Serve hot, warm or at room temperature, with lemon wedges. Remove bay leaves. ","[Rhone Blends, GSM, Pinot Grigio, Vermentino]" 29406,"Frozen Banana Yogurt with Peanut Butter and Chocolate-Hazelnut Swirl 3 ripe bananas, cut into 1-inch pieces 1/2 cup Greek yogurt
1/4 cup peanut butter
1/2 cup chocolate-hazelnut spread
Instructions: Put the banana pieces in the freezer until frozen. Put the frozen bananas in a blender and puree. Add the yogurt and peanut butter, then puree until smooth. Transfer the contents to a bowl and fold in the chocolate-hazelnut spread until halfway incorporated. Return the contents to the freezer and freeze until ready to scoop. Serve cold. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 29407,"Fresh Plum Tomato Sauce 10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds) 4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional 3 cloves garlic, finely chopped Pinch crushed red pepper 1/2 medium onion, finely chopped Kosher salt Freshly chopped parsley leaves Instructions: Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside. Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes. Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 29408,"Bourbon Honey Cake 1 cup vegetable oil, plus extra for the pan 3 3/4 cups all-purpose flour, plus extra for the pan 1 1/2 cups granulated sugar 1 cup honey 1/2 cup light brown sugar, lightly packed 3 extra-large eggs, at room temperature 2 teaspoons grated orange zest (2 oranges) 1 teaspoon pure vanilla extract 1 tablespoon baking powder 1 teaspoon baking soda 4 teaspoons ground cinnamon 1 teaspoon kosher salt 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1 cup hot coffee 1/2 cup freshly squeezed orange juice (2 oranges) 1/4 cup good bourbon, such as Maker's Mark 1/2 cup blanched sliced almonds Instructions: Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid! Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 29409,"Salad of Shaved Artichokes and Sunchokes with Grapefruit and Chicories 4 ounces orange juice 1 grapefruit 2 tablespoons lemon juice 5 ounces extra-virgin olive oil 1 (6 to 7 ounce) sunchokes (Jerusalem artichokes), peeled and thinly sliced 4 large artichokes, cleaned with stems and chokes removed, hearts sliced very thin 1 ounce mixed chicories (frisee, radicchio, endive), cut into small pieces 1 teaspoon chopped chives Instructions: Reduce the orange juice until thick and bubbly, to a syrup. Cool and reserve. Section grapefruit by removing the peel and pith with a knife, and then cutting between the membranes. Squeeze the remaining grapefruit for its juice; reserve juice. Whisk together 1 tablespoon of the lemon juice, 1 tablespoon grapefruit juice, and the reduced orange juice. Whisk in 3 ounces of the oil to make an emulsified vinaigrette. Adjust seasoning. Mix together the remaining lemon juice, 1 tablespoon grapefruit juice and the remaining oil to make a loose vinaigrette. Adjust seasoning. Toss the chicories with the emulsified vinaigrette, season, and divide among 4 cold plates. Toss the grapefruit sections, sunchokes, artichokes, and chives with the loose vinaigrette, season and place on top of the chicories. Drizzle the plates with the remaining vinaigrette; and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 29410,"Watermelon Jicama Salad 2 pounds watermelon 1 pound jicama 1 bunch fresh cilantro leaves, chopped 2 limes, juiced 1 teaspoon cayenne pepper Sea salt Instructions: Peel and cut watermelon into bite-sized chunks. Peel the jicama root and slice into oversized matchsticks. In a large bowl, toss together the melon and jicama with the cilantro, lime juice, cayenne pepper, and a sprinkle of sea salt. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 29411,"Chipotle Cheeseburgers 1 1/2 pounds ground beef, 80/20 1/4 teaspoon dried oregano, preferably Mexican
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
Freshly ground black pepper
1/2 cup sour cream 3 chipotle chiles in adobo sauce, finely chopped, plus 3 tablespoons adobo sauce
1/3 cup finely chopped white onion
1 cup loosely packed fresh cilantro leaves, finely chopped
1/4 teaspoon kosher salt
Freshly ground black pepper
4 whole-wheat buns, split 2 tablespoons unsalted butter, softened
4 slices Cheddar 1 avocado, thinly sliced
Tomato slices, for topping Green-leaf lettuce leaves, for topping Red onion slices, for topping Instructions: To make the patties: Combine the beef, oregano, salt, garlic powder, and pepper to taste in a medium bowl and mix well. Shape into patties a little more than 1/2-inch thick, place on a plate, and refrigerate for at least 1 hour. To make the sauce: Stir together the sour cream, chipotles, adobo sauce, onions, cilantro, salt, and pepper to taste in a small bowl. Set aside. To make the burgers: Oil a grill rack and preheat the grill on high for 5 minutes. Spread the bun faces lightly with the butter. Grill the burgers over direct heat on medium-high (on a charcoal grill, set the burgers just outside the center of the grill rack), with the grill covered, for 4 minutes. Flip the burgers, top each with a slice of Cheddar, and grill, covered, 4 minutes more. Remove the burgers to a plate. Grill the buns, buttered-side down, over indirect heat, until golden, about 2 minutes. Set a burger on each bun bottom and top with avocado, tomato, lettuce, red onion and a dab of chipotle sauce. Top with the remaining bun halves and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 29412,"Marmalade Butter 1/2 pound unsalted butter, at room temperature 1 cup good orange marmalade Instructions: Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.
","[Chardonnay, Riesling, Gewrztraminer]" 29413,"East Coast Oysters in a Gewurztraminer Cream with Green Grapes 2 tablespoon unsalted butter 2 shallots, minced 1 tablespoon ginger, minced 1/4 cup diced fennel 1 cup Gewurztraminer 2 cups heavy cream Sachet of coriander seed, black peppercorns, orange peel, parsley stems 24 east coast oysters, shucked with the liquor reserved and strained 12 green grapes cut in half and lightly Sauteed in 1 tablespoon butter and pinch of sugar Instructions: Add butter to a medium saucepan, add shallots, ginger, fennel sweat covered until vegetables are soft (4 minutes). Remove cover, add wine and reduce by half, add cream and sachet, simmer 15 minutes on low heat, remove bouquet garni and strain sauce. Return the sauce to a sauce pan, add the reserved oyster liquor, bring to a simmer, add the oysters and the grapes and gently poach the oysters just 2 minutes or until the edges of the oysters begin to curl. Serve in a shallow bowl, 4 oysters to each person. ","[Gewrztraminer, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 29414,"Brownie Cookies 4 ounces baking chocolate (unsweetened or bittersweet) 2 cups granulated sugar
2 sticks salted butter, softened 3 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon cocoa powder 1 teaspoon baking powder
1/2 teaspoon kosher salt
Powdered sugar, for dusting
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool. Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix. Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined. Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough. Once cool, sprinkle generously with powdered sugar. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 29415,"Cream Cheese Flan 1 cup granulated sugar 1/4 cup water 1 (14-ounce) can sweetened condensed milk 1 (8-ounce) package cream cheese, softened 5 eggs 1 teaspoon vanilla extract 1 (12-ounce) can evaporated milk Instructions: Position rack in center of oven and preheat to 350 degrees F. Arrange 8 (6-ounce) oven-safe custard or dessert cups in a large roasting pan. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes. Quickly pour syrup into prepared cups. In a blender, combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer to an 8-cup measuring cup or large bowl. Whisk in evaporated milk. Divide custard equally among prepared cups. Transfer roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard cups. Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 45 minutes (custards will firm up as they cool). Remove cups from pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours. Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from cups. Drizzle caramel sauce over custard. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29416,"Sunny's Ham and Cheese Biscuits with Honey Dijon Butter 2 cups self-rising flour 1/3 cup shredded Cheddar-jack cheese blend
3 slices thin deli ham, chopped
3 tablespoons salted butter, slightly frozen
1 cup buttermilk
All-purpose flour, for dusting Nonstick cooking spray, for the baking sheet, optional 1 stick (8 tablespoons) salted butter, softened 2 tablespoons honey
1 tablespoon whole-grain Dijon mustard
Blackberry or raspberry preserves, for serving Instructions: For the biscuits: Preheat the oven to 400 degrees F. Place the self-rising flour in a large bowl and toss with the cheese and ham. Grate the butter into the flour mixture. Pour in the buttermilk and mix gently with a wooden spoon. Once the dough comes together, turn it out onto a floured surface, divide it into 8 equal balls and pat them down lightly. Put the balls in a cast-iron pan or on a baking sheet sprayed with cooking spray. Bake until brown, 20 to 25 minutes. For the butter: In a bowl, mix together the butter, honey and mustard. When the biscuits are done, brush some of the butter over the tops. Serve the biscuits with the remaining butter and the preserves. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 29417,"Classic Snakebite 8 ounces lager beer 7 ounces hard cider
1 ounce black currant syrup
Instructions: Pour the beer into a pint glass. Add the cider and currant syrup. Serve without a garnish. ","[Lagers, Ciders]" 29418,"Farro and Kale Salad 1/2 cup chopped walnuts 1/3 cup plus 2 tablespoons extra-virgin olive oil
1 small shallot, diced
1 cup farro, rinsed
2 sprigs oregano
1 teaspoon kosher salt Juice of 1 large lemon
Juice of 1 orange
1 small bunch Tuscan kale, stemmed and finely shredded
1/2 cup dried cherries or 1 cup fresh cherries, pitted and halved 1/2 English cucumber, peeled and cut into 1/4-inch pieces
4 ounces goat cheese
Instructions: Put the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely on a small baking sheet. Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Remove the oregano sprigs, drain the farro, and set aside. Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale, cherries, cucumber and walnuts and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 29419,"Grilled Calamari Salad 2 cups herb olive oil, recipe follows 3 pounds calamari, cleaned 1 cup pepperoncini peppers cut into rings 1 cup julienne roasted red peppers 1/2 cup capers 1 cup chopped parsley leaves 2 lemons, zested and juiced 1/4 cup chopped parsley leaves 1/4 cup chopped chervil leaves 1/4 cup chopped basil leaves 1/4 cup chopped thyme leaves 1 quart blended olive oil
Instructions: Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours. Preheat a grill to high heat.
Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper. Combine all ingredients. This can be prepared in advance and used for multiple recipes.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 29420,"Salmon Burgers with Curry Mayo and Asian Slaw 1 pound salmon, skin and fat removed, cut in about 1/2-inch dice 3 tablespoons finely diced ginger
2 tablespoons chopped scallions 1 teaspoon salt 1/2 tablespoon table grind pepper 1 egg, beaten 1/2 cup crushed panko breadcrumbs Vegetable oil, for greasing Curry Mayo Sauce, for serving, recipe follows Hamburger buns, buttered and toasted Asian Slaw, for serving, recipe follows 4 cups mayonnaise 1/2 cup Thai curry paste 1/4 tablespoon salt 1/4 teaspoon cayenne pepper Juice of 1 1/2 limes 3 1/2 ounces rice wine vinegar 3 ounces ponzu sauce 1 tablespoon sugar 1/2 tablespoon salt Pinch black pepper Juice of 3 limes 2 seedless cucumbers, peeled, seeded and julienned 1 red bell pepper, julienned 1/2 head green cabbage, shredded 1/2 head red cabbage, shredded Instructions: Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve. Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed. It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 29421,"Light Chicken Potpie 1 cup all-purpose flour, plus more for dusting 1/4 teaspoon baking powder 1/4 teaspoon fine salt 4 tablespoons cold unsalted butter, cut into small pieces 1 large egg 2 tablespoons 2% milk 2 small russet potatoes 4 1/2 cups low-sodium chicken broth 5 medium carrots, cut into large chunks 1 to 2 teaspoons chopped fresh thyme 2 tablespoons extra-virgin olive oil 1 large onion, finely diced 3 tablespoons all-purpose flour 1/3 cup 2% milk 3 stalks celery, sliced 3 cups shredded rotisserie chicken, skin removed 1/2 cup fat-free plain Greek yogurt 1 cup frozen peas 1/2 cup minced fresh parsley Kosher salt and freshly ground pepper Instructions: Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour. Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces. Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper. Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29422,"Quick and Creamy Turkey Ragout with Pimiento Cornbread Dumplings 2 tablespoons butter or margarine 1 cup chopped onion 1/2 cup diced celery 1 (10 to 14-ounce) turkey tenderloin, cut into bite-sized pieces 1 cup mushrooms, sliced 1 teaspoon rubbed sage 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme leaves 1 1/2 cups water 1 to 3 teaspoons chicken bouillon granules or chicken soup base 1 (10-ounce) can condensed cream of chicken soup 1 1/2 cups plus 1/3 cup milk 1 (6-ounce) package buttermilk cornbread mix (recommended: Martha White brand) 1 (2-ounce) jar chopped pimientos, undrained 1 tablespoon fresh parsley, chopped Instructions: Ragout: In a 3-quart cast iron chicken fryer, melt the butter over medium-high heat. Add the onion, celery and turkey, and cook until the vegetables are tender, and the turkey has changed color. Stir in the mushrooms, spices, water, and bouillon. Cover, reduce heat to low, and simmer for 15 minutes. Then stir in the soup and 1 1/2 cups milk, and return to a simmer.; Dumplings: In a medium mixing bowl, combine the cornbread mix, 1/3 cup milk, pimientos, and parsley. Drop by tablespoons into the simmering turkey mixture. Cover and simmer over medium-low heat for 5 to 6 minutes, or until the dumplings are firm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 29423,"Shrimp Creole 2 tablespoons olive oil 4 garlic cloves, minced 2 large onions, chopped 2 stalks celery, chopped 1 green bell pepper, chopped 1 teaspoon cayenne pepper 2 cups seafood stock or shrimp stock 1 (28-ounce) can whole tomatoes, in thick puree Dash Worcestershire sauce Dash hot sauce 2 bay leaves Kosher salt and freshly ground black pepper 2 pounds large shrimp (about 32), shelled and deveined 4 tablespoons green onions, sliced for garnish Instructions: Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29424,"Tres Leches Tiramisu 1/2 cup half-and-half 1/3 cup unsweetened cocoa powder 1/4 cup sweetened condensed milk 1/4 cup evaporated milk 1/8 teaspoon cayenne pepper 1/4 cup coffee liqueur 1 cup whipping cream, chilled 1/3 cup powdered sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon vanilla extract 1/2 cup mascarpone cheese, at room temperature 24 soft ladyfingers 1 fresh mango, peeled, seeded and cut into 1/2-inch pieces 1 pint fresh raspberries Instructions: For the spicy chocolate tres leches: In a small saucepan, whisk together the half-and-half, unsweetened cocoa powder, sweetened condensed milk, evaporated milk and cayenne pepper. Bring to a simmer over medium heat. Simmer for 2 minutes. Remove the pan from the heat and whisk in the coffee liqueur. Cool before using.
For the whipped cream: Pour the cream into a medium bowl. Using an electric hand mixer, beat the cream until soft peaks form, 2 to 3 minutes. Add the powdered sugar, cinnamon, vanilla and mascarpone. Mix until well combined. Dip the ladyfingers in the chocolate tres leches. Place 2 to 3 ladyfingers in the bottom of each trifle dish. Top with 1 tablespoon of the chocolate tres leches. Top with 2 tablespoons of the whipped cream mixture, and then a few pieces of mango and raspberries. Repeat the layers and garnish the top of each trifle with fruit pieces. Chill until ready to serve. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 29425,"Pizza Skopelitti alla Romano 1 1/2 ounces fresh yeast 1 cup milk 1/2 cup flour 1/4 cup granulated sugar 1 1/2 pounds all-purpose flour 1 teaspoon salt 1 cup cold water 2 tablespoons olive oil Semolina, for sprinkling peel 2 tablespoons butter 2 large yellow onions, sliced into half moons 1 cup feta, crumbled 1 tablespoon thyme, chopped Olive oil, for brushing the top of the dough Instructions: Warm the milk to 110 degrees F and pour into a mixing bowl. Dissolve the yeast in the milk in a mixing bowl. Add in the flour and the sugar and mix. Let sit until the mixture (sponge) begins to bubble, about 6 to 8 minutes. Add in the flour, salt, cold water, and olive oil to the sponge mixture. Blend until a dough is formed. When mixed well, the dough will begin to pull away from the bowl. Knead lightly until a large ball is formed. Cover with a towel and let sit. When the dough has risen about 30 to 45 minutes, punch down, and begin to roll into 6-ounce pieces for folded pizzas and 4-ounce pieces for open flat bread. Preheat oven to 500 degrees F. In a large saute pan, melt the butter and brown lightly on medium high heat. Add in the onions, turn the heat to medium and slowly caramelize the onions. When brown, set aside to cool. Roll out a 6-ounce piece of dough into a long rectangular shape. Place on a large pizza peel or baking sheet that has been sprinkled with semolina. Brush the dough with olive oil and poke it several times with a fork to keep it from bubbling up. Spread the caramelized onions evenly over the dough and sprinkle with the feta and thyme. Place the pizza in the oven and turn heat down to 400 degrees and bake for 25 minutes or until the top is golden brown. Cut into 8 pieces and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29426,"Andouille Corn Pudding 1/2 cup olive oil 2 cups andouille sausage, diced 1/2-inch 1 cup onions, minced 1/2 cup celery, minced 2 tablespoon garlic, minced 1 cup frozen corn, thawed 1 tablespoon salt 2 tablespoons LA spice 6 eggs 1 quart heavy cream 16 cups jalapeno cornbread, 1-inch cubes Instructions: Preheat oven to 325 degrees. Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool. Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes. Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set. Cut into 4-inch by 4-inch squares. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 29427,"Creamy Chicken and Dumplings 1/2 cup milk 2 large eggs
2 teaspoons baking powder
1 1/2 cups plus 2 tablespoons all-purpose flour 1 1/2 teaspoons kosher salt 5 cups low-sodium chicken stock
1 cup half-and-half
1/2 teaspoon freshly ground black pepper
2 sprigs fresh thyme
1 bay leaf
2 cups shredded cooked chicken, such as rotisserie chicken 2 cups frozen mixed vegetables, such as peas, carrots and corn 2 tablespoons chopped fresh parsley
Instructions: In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside. In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 29428,"Chocolate Fudge 2 3/4 cups sugar 4 ounces unsweetened chocolate 3 tablespoons butter, plus more for greasing pan 1 cup half-and-half 1 tablespoon corn syrup 1 tablespoon vanilla extract 1 cup chopped, roasted nuts, optional Instructions: Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 29429,"Stovetop Mocha Pudding 1 cup milk, plus 3 cups milk 2 tablespoons ground coffee 1 1/2 cups sugar 3/4 cup cocoa powder (preferably Dutch process) 1/2 cup cornstarch 1/8 teaspoon (heaping) kosher salt 2 cups half-and-half 3 ounces bittersweet chocolate 2 tablespoons vanilla extract 2 tablespoons sugar 1 teaspoon cinnamon 10 by 2 1/2 by 1/2-inch brioche sticks, crust removed 4 tablespoons butter, melted Whipped cream, for garnish Instructions: In a small saucepan, bring 1 cup milk and the ground coffee to a boil. Turn off the heat and let sit for 10 minutes to infuse. In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the remaining milk until smooth. Whisk in the half-and-half until smooth. Whisk in the coffee infused milk, and then pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil and boil gently 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. (The recipe can be made through this step up to 2 days in advance.) Serve cold. Cinnamon Toasted Soldiers: Preheat oven to 375 degrees F. Combine the sugar and cinnamon. Toss the brioche sticks in the melted butter, then the cinnamon sugar. Place on a sheet pan and bake for 10 minutes, or until crisp and golden brown. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 29430,"Latin Lasagna 1/4 cup (1/2 stick) unsalted butter 1 medium onion, finely chopped Kosher salt and freshly ground black pepper 1/3 cup all-purpose flour 1 tablespoon ground cumin 1 3/4 cups low-sodium chicken broth 1 cup milk 2 cups shredded pepper-jack cheese, divided 6 ounces raw Mexican chorizo, casings removed 1 pound ground turkey 2 tablespoons Worcestershirek sauce 1 tablespoon lemon juice 1 teaspoon dried oregano 4 to 6 ripe black-skinned plantains, peeled, halved horizontally and thinly sliced lengthwise Paprika, to taste Chopped fresh cilantro leaves, for serving Instructions: Preheat your oven to 350 degrees F. Coat a 13 by 9-inch baking dish with nonstick cooking spray and set aside. Melt the butter in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes; season with salt and pepper. Stir in the flour and cumin and cook for 1 minute to remove the raw starchy taste of the flour. Gradually add the broth, stirring to prevent lumps. Once all of the broth is added, stir in the milk. Continue to stir constantly until the sauce thickens, about 8 to 10 minutes. Add half of the grated cheese and stir the sauce until the cheese has melted. Turn off the heat and transfer the sauce to a bowl. Place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming. Heat a large skillet over medium-high heat and add the chorizo. Cook and stir until it starts to brown, about 4 minutes, using a wooden spoon to break up any large pieces while it cooks. Add the turkey and continue to cook until both meats are browned 8 to 10 minutes. Drain out excess oil from the pan, if needed. Stir in the Worcestershire sauce, lemon juice, oregano; season with salt and pepper. Line the bottom of the prepared baking dish with 1 layer of plantains (about 1/3 of the plantain slices), making sure that they don't overlap. Top the plantains with half of the meat mixture, spreading it out into an even layer so it covers the plantains. Top with half of the cheese sauce, spreading evenly with a spatula. Add another single layer of plantain slices side by side and cover with the remaining meat mixture and the remaining sauce. Add the final layer of plantains and sprinkle with the remaining cheese and a dusting of paprika over the top. Bake until the sauce is bubbly, about 45 to 60 minutes. Let cool for 10 minutes before cutting and serving. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 29431,"Yucatan Pork cl 1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper 2 tablespoons vegetable oil or lard 2 cups medium dice yellow onion 2 cups medium dice fresh poblanos 1/2 cup minced garlic 2 cups peeled and small diced yucca 2 cups quartered tomatillos 2 cups orange juice 2 bottles dark Mexican beer (Negro Modelo) 1 teaspoon cumin seed, toasted and ground 1/2 cup chopped fresh cilantro Crema, for garnish Tomato salsa, for garnish Seasoned corn tortilla shards, for garnish Cilantro sprigs, for garnish Instructions: In a heavy-bottomed pot with a tight-fitting lid on medium-high heat sear the pork in the oil or lard, browning the meat. Transfer the meat to a bowl with a slotted spoon or a pair of tongs. Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently. Add the garlic and continue for 2 more minutes. Add the yucca, tomatillos, orange juice, beer and cumin. Bring to a boil. Turn the heat down to a simmer, add the pork, and cover. Stew the meat, stirring and skimming off fat occasionally for 2 hours. During the last 10 minutes of cooking, stir in the cilantro. The stew should be thick. Add water if it gets too dry. Top with a dollop of fresh Mexican sour cream, a small spoonful of tomato salsa and garnish by sticking fried corn tortilla shards dusted with cl powder and salt into the center of the cream and salsa and lay a few sprigs of fresh cilantro over them. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 29432,"Hasselback Tomato Caprese 4 large Roma tomatoes 1 bunch basil
8 small slices fresh mozzarella, halved (see Cook's Note) 2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze
Flakey sea salt
Freshly cracked black pepper
Instructions: Slice a thin piece off the stem end of the tomato and discard. Remove a thin piece of flesh off the long side of the tomato to make it stable. Place wooden skewers or chopsticks along the sides of the tomato. Using a sharp knife, make 4 wedge slices into the tomato, until the blade of the knife hits the skewers/chopsticks. Lay a small basil leaf on top each piece of mozzarella cheese. Gently push the slice of cheese and basil leaf into each crevice cut in the tomato. The cheese should be flush with the top of the tomato. Repeat this process with the remaining tomatoes, mozzarella and basil until all 4 tomatoes have been stuffed. Place the tomatoes onto a serving platter. Drizzle generously with the oil and balsamic glaze. Sprinkle with flakey sea salt and freshly cracked black pepper to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29433,"Popcorn Ball Wreaths 14 cups air-popped plain popcorn One 12-ounce bag marshmallows
5 tablespoons unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
14 drops green food coloring (not gel)
Nonstick cooking spray, for your hands
1/2 cup red mini candy-coated chocolates, such as M&Ms
1 red fruit leather candy, such as Joray Instructions: Line a baking sheet with parchment. Put the popcorn in a bowl large enough to toss it with the melted marshmallows. Combine the marshmallows and butter in a medium microwave-safe bowl. Microwave in 20-second intervals at 50 percent power until the marshmallows are puffed and melted inside, about 1 minute. Add the vanilla and food coloring and stir until smooth and bright green.
Pour the marshmallow mixture over the popcorn and stir with a spatula to combine. Coat your hands well with cooking spray. Use your hands to toss and finish combining. Let the mixture cool for a few minutes, then sprinkle in half of the candy-coated chocolates and mix. Add the remaining chocolates, mixing to combine evenly.
Divide the mixture into 12 portions (about 1 cup each). Pat into balls, then flatten slightly and use your thumb to make a hole in the center, similar to a wreath. Place on the prepared baking sheet.
To make the bows, cut 12 thin strips (about 1/8 inch thick) from the fruit leather and loop into bows. Place one at the bottom of each wreath.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29434,"Gnocchi with Bacon and Sweet Peas Kosher salt 1-pound package potato gnocchi 6 slices bacon, chopped 2 tablespoons minced garlic 2 tablespoons freshly chopped thyme leaves 2 tablespoons butter 1 1/2 cups frozen peas, thawed Freshly cracked black pepper 1 lemon, juiced Instructions: Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes. In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29435,"Chickpea Roti 3 1/3 cup all purpose flour 2 tablespoons ghee, recipe follows, or vegetable oil 1 teaspoon baking powder 1 teaspoon salt Water Chickpea Filling, recipe follows 1 pound unsalted butter, cut into chunks 1 1/2 tablespoons ghee or vegetable oil 3 garlic cloves, chopped Pinch saffron 1 1/2 teaspoons cumin seeds, toasted and ground 2 cups chickpeas, cooked 1/2 cup water Salt and freshly ground pepper Instructions: Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes. Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil. Heat a griddle to a medium heat and brush with ghee or vegetable oil. Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. Serve warm. Put butter in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator. In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more. Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste. Cool and puree in food processor. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Barbera]" 29436,"Vanilla-Chocolate Ice Cream Cake with Raspberries and Espresso Whipped Cream Frosting Unsalted butter, for buttering the pan 8 to 10 ladyfinger cookies One 6-ounce container raspberries 1 tablespoon granulated sugar 1 tablespoon Kahlua 1 quart chocolate ice cream, softened 1 quart vanilla ice cream, softened 2 cups heavy cream 2 tablespoons confectioners' sugar 2 tablespoons brewed espresso, chilled 1/2 teaspoon pure vanilla extract Chocolate sauce, for drizzling Instructions: For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the ladyfingers. Toss the berries with the granulated sugar and Kahlua in a medium bowl, and then layer them on top of the cookies. Scoop the chocolate and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired. Frost the top and sides of the cake with the whipped cream frosting. Drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling Brut]

" 29437,"Tequila Sunrise Gelatin Mold Nonstick cooking spray, for the pan 6 ounces lemon-flavored gelatin
1 cup hot water
1/4 cup orange juice with pulp
1/4 cup tequila
6 ounces orange-flavored gelatin 1 cup hot water
1/4 cup tequila
6 ounces cherry-flavored gelatin 1 cup hot water
1/4 cup tequila
1 orange, sliced into wheels One 10-ounce jar maraschino cherries with stems
Instructions: For the yellow layer: Spray a 12-cup silicone bundt pan or gelatin mold with cooking spray; set aside. Combine the lemon gelatin and hot water in a large bowl. Stir until the mixture is dissolved. Add the orange juice, tequila and 1/2 cup cold water. Pour the mixture into the prepared pan. Refrigerate until firm and the gelatin doesn't stick to your finger when touched, about 4 hours.
For the orange layer: Combine the orange gelatin and hot water in a large bowl. Stir until the mixture is dissolved. Add the tequila and 3/4 cup cold water. Pour the mixture into the pan over the first layer of set gelatin. Refrigerate until set, about 4 hours.
For the red layer: Combine the cherry gelatin and hot water in a large bowl. Stir until the mixture is dissolved. Add the tequila and 3/4 cup cold water. Pour the mixture into the pan over the second layer of set gelatin. Refrigerate until set, about 4 hours.
Run a small, thin knife around the edge of the set gelatin and turn it out onto a large flat serving platter. (Coax the gelatin out by gently pressing on the top and edges of the silicone mold.) Keep refrigerated until ready to serve, up to 4 hours.
For the garnish: Just before serving, garnish with orange wheels and maraschino cherries skewered on cocktail picks. ","[Rioja, Pinotage, Tempranillo, Merlot]

" 29438,"Spicy Breakfast Burritos with Cheese 18 flour tortillas 1 pound breakfast sausage
1/3 stick (about 2 1/2 tablespoons) salted butter
18 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon hot sauce, plus more for serving
1/4 of a 16-ounce jar jalapenos plus liquid from the jar, plus more jalapenos for serving
3 cups grated cheese
Salsa, for serving
Instructions: Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside. Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes. Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. Stir in the hot sauce, jalapenos and a splash of jalapeno juice. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes. Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then add a pinch of cheese and roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients. Serve with more hot sauce, jalapenos and salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 29439,"Mini Olive Oil and Ricotta Pound Cakes with Chocolate Covered Orange Peel 1/4 cup plus 1 tablespoon unsalted butter, room temperature 1 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups whole-milk ricotta cheese, room temperature 1 1/4 cups organic cane sugar 1/3 cup plus 1 tablespoon Italian extra-virgin olive oil Zest of 1 orange 1 vanilla bean, scraped 3 eggs One 3.2-ounce orange peel flavored chocolate bar, chopped Instructions: Preheat the oven to 350 degrees F. Butter an 8-cup mini loaf pan with 1 tablespoon of the butter.
Sift together the flour, baking powder and salt in a medium mixing bowl. Whip together the remaining 1/4 cup butter, the ricotta, sugar, olive oil, orange zest and vanilla bean seeds in a separate large bowl with an electric mixer on low speed. Add the dry ingredients and continue to beat until light and airy, another 3 minutes. Drop the eggs into the mix session one at a time. Drop in the chocolate bits and stir with a spatula until they are evenly spread throughout the batter.
Pour the batter into the mini loaf pans and bake for 40 to 50 minutes. Insert toothpicks into the pound cakes to see if it pulls out clean.
Allow the cakes to cool in the pans for about 10 minutes, and then transfer to a wire rack to cool fully. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29440,"Old-Fashioned Cocktail 1 sugar cube 3 dashes of bitters 2 teaspoons water 1 strip lemon zest 1 small wedge orange 2 maraschino cherries Ice, as needed 2 ounces bourbon Club soda Cherry for garnish Instructions: Add the sugar cube, bitters, water, lemon zest, orange wedge and cherry to the bottom of an old fashioned glass. Use a small spoon to muddle the cube into the liquids so the sugar will begin to dissolve. Add ice to the glass and top with bourbon and club soda and stir well. Top with a cherry. ","[Bourbon, Rye Whiskey, Scotch, Gin]" 29441,"Sweet Tea Lemonade 6 cups boiling water 4 tea bags 3 cups sugar
3 cups lemon juice plus 1 lemon, thinly sliced Fresh mint sprigs, for serving
Instructions: Pour the boiling water over the tea bags in a heatproof container and let steep for 5 minutes. Remove the tea bags and allow the tea to cool. Combine the sugar with 3 cups water in a measuring cup or bowl and stir until the sugar dissolves to make a syrup. Pour the lemon juice into a vat or large pitcher, add the syrup and tea and stir. Add the lemon slices and mint springs. Chill for an hour or so to let the flavors develop, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29442,"Vietnamese Red Snapper with Noodles 5 cloves garlic, sliced 4 stalks lemon grass, trimmed, pounded and halved lengthwise 2 habanero chiles, minced
1 large or 2 small shallots, sliced
2 tablespoons Asian fish sauce
2 tablespoons grated fresh ginger 1 teaspoon sugar
1/2 teaspoon ground turmeric
1 pound red snapper fillet, skin removed, cut into 1-inch pieces
3 ounces rice vermicelli noodles
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 cup chopped fresh basil 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh mint 1/2 cup sliced scallions
Instructions: In a 1-gallon resealable freezer bag, combine the garlic, lemon grass, habaneros, shallots, fish sauce, ginger, sugar and turmeric. Mix all the ingredients around in the bag, then add the fish and seal the bag. Shake to coat the fish in the marinade. Marinate in the refrigerator for 4 to 6 hours. Cook the rice noodles according to package directions. Quickly rinse in cool water, drain well and divide among 4 serving bowls. Heat the vegetable oil in a large saute pan over medium-high heat. When hot, add the fish along with its marinade. Remove the lemon grass and discard. Sprinkle the fish with the salt and cook, undisturbed, for 4 minutes. Flip the fish pieces over to lightly brown the other side, and cook another minute or so. Toss gently with a rubber spatula until all of the fish is cooked and the shallots are beginning to brown. Scatter the scallions, basil, cilantro and mint over the top. Spoon the fish over the rice noodles. Serve. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Grenache Blanc]" 29443,"Supreme Ravioli Pizza Bake Kosher salt 3 tablespoons extra-virgin olive oil, plus more for brushing 1 3/4 cups grated Parmesan 2 pounds large square cheese ravioli 2 large eggs, beaten 1 1/2 cups pizza sauce 2 cups grated low-moisture mozzarella 1 cup cooked, crumbled Italian sausage 3/4 cup sliced pepperoni 1 red bell pepper, diced 8 white button mushrooms, thinly sliced 1/4 red onion, thinly sliced 2 ounces sliced deli ham, chopped 1 cup fresh basil, shredded Instructions: Move an oven rack to the bottom position and preheat to 425 degrees F. Bring a large pot of salted water to boil for the pasta. Brush a rimmed half-sheet pan with olive oil and coat the bottom and sides with 1/2 cup grated Parmesan. Cook the ravioli until al dente, 1 to 2 minutes less than the package cooking time. Drain and pat dry. Toss the ravioli in a large bowl with the eggs, olive oil, 1/2 cup grated Parmesan and 1/2 teaspoon salt. Arrange the ravioli on the sheet pan in a single layer with only the edges overlapping. Sprinkle with 1/2 cup Parmesan. Bake the ravioli until golden brown and the tops and bottoms are crisp, about 25 minutes. Preheat the broiler. Spread the pizza sauce on the ravioli crust. Sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Top with the sausage, pepperoni, bell pepper, mushrooms, onion and ham. Broil until the cheese is browned and bubbly, about 3 minutes. Scatter the basil over the top before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 29444,"Fennel-Scented Watermelon Cooler 1 teaspoon whole fennel seeds 2 tablespoons sugar 3/4 cup water 10 cups cubed seedless watermelon 1 tablespoon lemon juice Pinch kosher salt Lemon wedges Instructions: Toast the fennel seeds in a small skillet over medium heat, shaking the skillet, until the seeds are fragrant and a shade darker, about 2 minutes. Add the sugar and 3/4 cup water and bring to a simmer, stirring constantly, to dissolve the sugar, and until the mixture is reduced by about 1/2, about 3 minutes. Remove from the heat and steep 10 minutes. In a blender or food processor and working in batches, puree the watermelon with the fennel syrup, lemon juice, and a pinch of salt, transferring the batches to a pitcher as blended. Stir well to combine. Serve the cooler in a glass over ice and garnish with a lemon wedge. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 29445,"The Best Homemade Lemonade 14 to 16 lemons, plus lemon slices for garnish 1 1/2 cups sugar Instructions: Remove the zest from 2 lemons in wide strips with a vegetable peeler, then juice enough lemons to make 2 cups. Refrigerate the juice. Combine the sugar, lemon zest and 1 1/2 cups water in a medium saucepan. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 2 minutes. Transfer to a pitcher and refrigerate until cold, about 1 hour. Remove the lemon zest from the syrup. Pour 3 cups cold water and the lemon juice into the pitcher and stir. Remove 1 cup of the lemonade to a bowl and add 3 cups water. Divide the watered-down lemonade mixture between 2 ice cube trays and freeze until solid, about 2 hours. Refrigerate the pitcher of lemonade until ready to serve. Add some lemonade ice cubes to the pitcher along with a few lemon slices. Serve in cups with the remaining lemonade ice cubes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29446,"Black Tea Brined Chicken 1 cup soy sauce 1/2 cup sliced fresh ginger
1/2 cup sugar
1/2 cup kosher salt, plus more for seasoning
Juice of 2 limes, plus the rinds
1 habanero cl, pierced with a knife
1 head garlic, cloves separated and smashed
1 onion, quartered
6 black tea bags
One 4-pound whole chicken Freshly ground black pepper
Instructions: Combine soy sauce, ginger, sugar, salt, lime juice, lime rinds, habanero, garlic, onion, and 1 gallon water in a large stockpot. Bring to a boil, turn off heat and give it a stir. Tie tea bags together and place in the brine. Let steep for 10 minutes, then remove and discard tea bags. Let cool completely, about 2 hours. Submerge chicken in brine, breast-side down. Cover and refrigerate for 24 hours. Preheat oven to 425 degrees F. Remove chicken from brine and pat dry with a paper towel. Sprinkle the inside and outside of chicken with salt and pepper. Place on a roasting rack set in a roasting pan. Roast until an instant-read thermometer inserted in the fleshiest part of the breast and thigh (do not touch bone) registers 160 to 165 degrees F, approximately 1 hour and 20 minutes. Let rest for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29447,"Composed Salad of Veal Brains, Radish, Anchovy and Quail Egg with Butter Vinaigrette 1 fresh veal brain, (recommended: organic and milk-fed) Milk, as needed Water, needed Kosher salt Court bouillon, recipe follows All-purpose flour, as needed Cornstarch, as needed 1 bunch French breakfast radish (about 9 radishes) 6 tablespoons butter 1 shallot, minced 1 clove garlic, minced 1/4 cup white wine Sprig fresh thyme 2 tablespoons sherry vinegar Kosher salt and freshly ground black pepper 6 quail eggs 1 head of local fresh greens (recommended: butter lettuce, green leaf, lola rosa, etc.) 2 tablespoons chopped fresh chives, for garnish 6 white anchovies 1 onion, chopped 1 celery stalk, chopped 1 clove garlic, finely chopped 1 teaspoon black peppercorns 4 to 5 sprigs fresh thyme 1 bay leaf 2 quarts water 1 cup white wine Juice of 3 lemons Instructions: For Brains: Be Gentle! Remove all the bone fragments and discolored pieces. Soak the veal brain for 2 days in a combination of lightly salted milk and water. Rinse and poach the brain in court bouillon until slightly firm, about 6 minutes. Shock the brain in ice water and drain. Press the brain in a perforated pan overnight with a weight on top. Cut the brain into 6 even pieces. Coat the brain pieces with a mixture of equal parts flour and cornstarch. Place the coated brain pieces in the refrigerator until ready to fry. For Radishes and Vinaigrette: Cut the radishes in half and braise in the butter, shallots, garlic, white wine, and fresh thyme. Remove the radishes when tender, and then set aside. To the butter mixture add 2 tablespoons sherry vinegar to make a vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Return the radishes to the braising pan and set aside until ready to plate. For Quail Eggs: Poach the whole quail eggs in a 160 degrees F water bath for 7 minutes. Remove the eggs and shock or plunge the eggs in ice water and peel. Transfer the eggs to a small pie dish with warm water. Set aside until ready to plate. To Assemble and Plate: Place and season the greens in a large heat-proof bowl. Warm the vinaigrette until steaming. Warm the quail eggs in the oven. In a deep fryer or heavy-bottomed sauce pot, heat the peanut oil or lard to 375 degrees F and deep fry the brain until golden brown. Season the brain well with salt, and pepper, to taste. Pour the warm butter vinaigrette over the greens and toss to coat completely. On the plate place 1 piece of fried brain. Top with the greens, radishes, quail egg, and anchovy. Drizzle with any remaining vinaigrette. Serve immediately. Eat Well. Combine the onion, celery, garlic, peppercorns, fresh thyme, bay leaf, water, white wine, lemon juice, in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain and bring back to a simmer to cook the brains. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Sparkling wine]

" 29448,"Low Carb Praline Pumpkin Pie 2 tablespoons hot melted butter 1/2 cup finely chopped pecans 1/2 cup sugar substitute (recommended: Splenda) 1/8 teaspoon salt 1/8 teaspoon ground cinnamon 1 (15-ounce) can no sugar added pumpkin filling 3/4 cup sugar substitute (recommended: Splenda) 1 tablespoon plus a dash pumpkin pie spice 1 1/4 cups heavy cream 4 eggs Low Carb Whipped Cream, recipe follows 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract Instructions: Preheat oven to 350 degrees F.
Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
Preheat oven to 425 degrees F.
Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream. With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 29449,"Black Bean Blue Crabs with Lotus Crab and Avocado Parfait Canola oil, to cook 6 blue crabs, shell off (save 4), prepped (gills removed) and cut in half 1 lotus, peeled and cut into 1/4-inch slices 1 cup cornstarch 2 tablespoons fermented black beans, rinsed and chopped 2 tablespoons garlic, minced 1 tablespoons ginger, minced 2 jalapenos, de-stemmed and sliced 4 scallions, cut into 1/2-inch lengths 1/2 cup shaoxing wine 1/2 cup white wine 2 tablespoon naturally brewed soy sauce 4 cups hot long grain rice Salt and black pepper, to taste 2 lemons, zest (minced) and juiced 1 tablespoon Dijon mustard 1 tablespoon honey 1/4 cup extra virgin olive oil 1 pound picked lump meat 1 large avocado, fine diced 1 tablespoon chives, chopped 1 small, ripe tomato, cut into 1/4-inch thick slices Fleur de sel and black pepper, to taste 1 tablespoon chive batons, for garnish Instructions: In a hot wok fill 1/3 with oil and bring to a high temperature. In a large bowl, season the crabs, crab shells and lotus and toss well with the cornstarch. Blanch the crab/lotus in the hot oil for only 45 to 60 seconds and set aside on paper towels. Dump out the oil leaving 2 tablespoons and stir-fry on high heat the beans, garlic, ginger, jalapenos and scallions for 1 minute. Season mixture and add back the crab/lotus and deglaze with wines. Reduce by 50 percent and add soy. Check for seasoning. Plating: Fill the shells with hot rice. On large dinner plates, place shell in the middle and surround with 3 crab halves and lotus. Spoon on sauce.
In a small bowl, whisk together the juice, zest, Dijon and honey. Drizzle in the oil and season. In another bowl, lightly toss together the crab, avocado, chopped chives and add half of the vinaigrette. Check for flavor. Lightly rub extra virgin olive oil on the inside of the molds and fill with the crab mixture. Keep in refrigerator. Season the tomatoes.
Plating: On small plates, place 1 slice of seasoned tomato and top with parfait. Drizzle remaining vinaigrette and garnish with chive batons.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 29450,"Pad Thai Pizza 1/4 cup creamy peanut butter, at room temperature 3 tablespoons unsweetened coconut milk
2 tablespoons fresh lime juice plus lime wedges, for serving
2 tablespoons ketchup
2 tablespoons low-sodium soy sauce 2 tablespoons sugar
1 1/2 tablespoons fish sauce
1 teaspoon garlic powder
2 scallions, sliced, plus more for garnish
4 ounces pad Thai rice noodles
All-purpose flour, for dusting
1 pound store-bought pizza dough, at room temperature
1/2 pound peeled and deveined medium shrimp, tails removed and halved lengthwise
Kosher salt and freshly ground black pepper
Sriracha, for drizzling
2 tablespoons salted peanuts, coarsely chopped
1/3 cup mung bean sprouts
1/4 cup fresh cilantro leaves
Instructions: Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 450 degrees F. Combine the peanut butter, coconut milk, lime juice, ketchup, soy sauce, sugar, fish sauce, garlic powder and scallions in a large bowl. Set aside.
Prepare the rice noodles according to the package instructions. Drain well, then rinse with cold water and drain well again. Add to the reserved sauce and toss to combine.
Dust a piece of parchment paper lightly with flour. Stretch or roll out the pizza dough into a 12-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet. Top the dough with the noodle and sauce mixture.
Sprinkle the shrimp lightly with salt and pepper in a medium bowl. Arrange in a single layer on top of the noodles.
Slide the pizza on the parchment paper onto the stone or baking sheet and bake until the crust is golden and the shrimp are cooked through, 12 to 14 minutes.
Drizzle the pizza with sriracha and sprinkle with the peanuts, bean sprouts, cilantro and more scallions. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29451,"Barbecued Grilled Lobster and Prawns 1 1/2 tablespoon chopped fresh coriander 1 garlic clove, chopped 1 lime, zest only 1/2 lime, juice only 1 red chilli, finely chopped 75g/2 3/4 ounces butter, softened 2(2-pound) live lobsters Oil, for brushing Lime or lemon wedges, for service 6 tablespoons olive oil 3 tablespoons white wine vinegar 4 cloves garlic, finely chopped 1 small bunch fresh flat-leaf parsley, finely chopped Kosher salt and freshly ground black pepper 24 raw langoustines or tiger prawns (jumbo shrimp), heads and tails intact Lemon or lime wedges, for service Instructions: For the Lime cl Coriander Butter: Mix together the coriander, garlic, lime zest and juice, cl and butter until combined. Scrape into a small ramekin and refrigerate until ready to serve. For the lobster: Preheat grill over medium-high heat and lightly oil the grates. To kill the lobsters humanely, set each of them side by side on a board in front of you, claws facing towards the right. On top of the lobster shell, you'll see a cross shape just below the head. Stick the point of a sharp, heavy knife at the cross and push it through to the board. The lobster will be killed instantly. Afterwards, take the knife and slice down the middle of the lobster, lengthwise. Repeat with the second lobster. Look at the insides of the lobsters. Remove and discard what you see in the sac behind the eyes, then you will see the little pale-colored claws. Pull those from the shells, and discard them as well. Remove, and reserve the green stuff, which, despite appearances, is a delicacy called the tomalley, the lobster liver. Cook's Note: You'll need to saute the tomalley gently if you want to eat it, as it will simply burn on the barbecue or griddle. Treat similarly any coral sac you may find, as this is the lobster roe. Remove the claws as they cook since they coagulate at different rates compared to the rest of the lobster. Crack them open by hitting them with a sharp knife to help the heat penetrate the flesh. Place the lobster claws on the searing-hot grill, and cook for 6 minutes, then turn and add the lobster halves, cut-side down, to the grill. Cook the halves for 3 minutes, then turn them, and cook for another 2 minutes. The claws take another 6 minutes on their second side, so the pieces should be ready at the same time. If you are using a griddle, get your griddle pan as hot as possible, and paint the lobsters with oil before setting them in the pan. The cooking times will be the same. The lobster will turn from bluish-black to bright orange when cooked. Serve the finished product with lemon or lime wedges. For the prawns: Mix together the oil, vinegar, garlic, parsley, and adjust the seasonings with salt, and black pepper. Pull the heads from the prawns and remove the little legs. Cook's note: You can either discard these trimmings or use them to make fish stock. With a sharp knife, make a shallow cut down the back of each prawn and, with your finger or a cocktail stick, discard the black vein. Add the tails to the oil and vinegar mixture, cover, and leave them to marinate in the refrigerator for about 1 hour. Meanwhile, if you intend to cook the prawns on wooden skewers, soak the skewers in cold water while the prawns marinate to prevent the skewers from burning on the grill. Preheat the broiler or preheat a griddle on medium-high heat. Remove the prawns from their marinade, and cook them either on the soaked wooden skewers on a very hot grill or under a hot broiler. Alternatively, grill them in a searing griddle pan. In either case, the prawns should cook for 3 minutes per side, and baste them with the marinade throughout the process. Serve the prawns or shrimp with lemon or lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29452,"Roasted Tapenade Crusted Salmon 7-ounce salmon filet Salt and pepper to taste 3 tablespoons olive oil 1/4 cup white wine 1 tablespoon Kalamata Olive Tapenade, recipe follows 3 ounces sauteed spinach 4 ounces Champagne Vinaigrette, recipe follows 1 chervil leaf for garnish 1/4 pound kalamata olives, pitted 2 garlic cloves 2 tablespoons olive oil Salt to taste 2 ounces chicken broth 2 ounces champagne vinegar 1 teaspoon dijon mustard 1 shallot, minced 1 garlic clove, minced 1-ounce olive oil 1 teaspoon honey 1-ounce salad oil Salt and white pepper to taste 1-ounce tomato concasse 1-ounce Italian parsley, finely chopped 1/4 ounce chervil, finely chopped 1/4 chives, finely chopped 1/4 ounce tarragon Instructions: Preheat oven to 350 degrees. Season salmon with salt and pepper on both sides. Add olive oil and white wine. Mix to coat both sides. Place in hot saute pan and sear on both sides for approximately 1 minute. Place in oven for 3 to 5 minutes. After 3 to 5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5 to 10 minutes. To plate, place salmon on top bed of spinach and spoon vinaigrette over. Add all ingredients to food processor. Process until smooth paste. Whisk chicken broth, vinegar, mustard, shallot, garlic, oils, and honey in bowl. Season with salt and pepper. Just before serving, add tomato and herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 29453,"Cajun Injector Cajun Roast Beef 8 lbs. boneless beef top round 16 fl. oz. Cajun Injector? Creole Garlic Marinade 1 (8 oz.) canister of Cajun Injector? Cajun Shake Instructions: Attach needle to Cajun Injector? by turning clockwise until snug. Do not over tighten needle.
Pour marinade (2 oz. per pound of meat) into separate container and draw into injector.
Place roast into 2-3 inch deep pan and inject marinade at points every 1-2 inches apart. After injecting, pour generous amounts of marinade over roast along with Cajun Injector Cajun Shake.
Cover with foil and bake at 350 degrees F until desired temperature is reached. (You can cook this outside on the pit also). A whole rib-eye or prime rib done this way is wonderful as well! ","[Zinfandel, Malbec, Syrah, Tempranillo]" 29454,"Involtine di Melanzane con Capelli d'Angelo 3 eggplants 2 cups olive oil, to fry the eggplants 2 tablespoons butter 3 tablespoons freshly grated Parmesan Pinch sea salt and freshly ground black pepper 12 fresh basil leaves, roughly shredded 1/4 pound angel hair pasta, or spaghetti 1 cup tomato sauce, or passata 1 clove garlic 2 tablespoons caciocavallo cheese Instructions: Preheat the oven to 350 degrees F. Cut off the bottoms and stems of the eggplants. Peel them using a vegetable peeler and slice them into 1/2-inch slices. In a heavy bottomed pan heat some olive oil and fry the eggplant slices for about 4 to 5 minutes (if you prefer a healthier version of the dish, you can grill the eggplants). Place the cooked slices on some paper towels to drain any excess oil. In a large bowl combine the butter, freshly grated Parmesan, and salt, to taste. Add the roughly shredded fresh basil leaves. Place the angel hair pasta or spaghetti into a pan of boiling water, bring back to the boil and cook until al dente. Drain. Add the cooked pasta into the big bowl with the butter mixture and combine. Take a small portion of the pasta and place it on top of an eggplant slice. Roll the eggplant around the pasta and place it in an oven-proof dish. Repeat this process with all the eggplants slices. Pour some pureed tomato sauce, or passata, over the eggplant rolls. Place slices of cacioavallo on the top. Finally cover the dish with more freshly grated Parmesan. Place the dish in oven for around 20 minutes, or until sauce is bubbly. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 29455,"Tarte Tatin 2 1/2 cups sugar 12 Granny Smith apples
One 1/2-pound sheet store-bought puff pastry, thawed
All-purpose flour, as needed for dusting 1 pint vanilla ice cream
Instructions: Preheat the oven to 350 degrees F. Add the sugar to a 10-inch cast-iron skillet over medium-low heat. Cook gently, swirling often until the sugar melts and becomes golden brown, 12 to 15 minutes. Remove the skillet from the heat. Peel, core and halve the apples. Begin arranging the apple halves in a circular shape around the border of the skillet, standing them on the core ends. Fill the center part of the skillet with a smaller circle of the apples. Fill in any gaps with the smaller top and bottom pieces. Because the fruit will shrink considerably as it cooks, it is better to crowd the pan with fruit. Place the skillet back on the stovetop on a fairly high heat and cook until the fruit starts to become tender and soak up the caramel at the bottom, 12 to 15 minutes. Remove from the heat again and rotate each apple piece halfway so the tops of the fruit are now sitting in the caramel on the bottom. Return the skillet to the heat and cook for an additional 5 to 8 minutes. Remove the skillet from the heat. Roll the puff pastry dough on a lightly floured surface so it's larger than the skillet by 1 inch. Gently drape it over the skillet. Tuck the dough edges loosely inside the skillet so it covers the fruit (as if you are tucking the fruit into a pastry bed). Bake until bubbly around the edges, golden brown and delicious, 25 to 30 minutes. Remove and cool 5 to 10 minutes. Then, scoop and spoon onto plates. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29456,"Bisquick Peach Cobbler 3/4 cup unsalted butter 1 1/2 cups baking mix, such as Bisquick Original Pancake and Baking Mix ? 1 1/2 cups milk, at room temperature 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 1/4 cups packed dark brown sugar Three 15-ounce cans sliced peaches, drained Vanilla ice cream, for serving Instructions: Preheat the oven to 375 degrees F. Place the butter in a 12-inch round cast-iron skillet or a 9-by-13-inch baking dish and place in the preheating oven to just melt the butter, 5 to 10 minutes. Whisk the baking mix, milk, cinnamon and nutmeg together in a medium bowl. Toss the brown sugar and peaches together in a separate medium bowl and set aside. Remove the pan from the oven and swirl the butter or use a pastry brush to coat the bottom and sides of the pan, then pour the melted butter into the batter. Whisk until combined, then pour the batter into the buttered pan. Spoon the peaches and brown sugar syrup evenly over the top of the batter. Bake until golden brown and the peach juices are bubbling, 45 to 55 minutes. Let cool to room temperature before serving with ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29457,"Sweet and Spicy Cast Iron Kettle Corn 2 Tbs. vegetable oil 2 Tbs. butter 1/2 cup raw popcorn kernels 1/4 cup sugar 1/2 tsp. cayenne pepper 1 tsp. salt Instructions: Preheat grill if using. Place a large cast iron skillet on grill with vegetable oil in it. Heat until almost smoking. Pour in remaining ingredients and cover skillet. Shake skillet gently while wearing an oven mitt, constantly while corn pops. Remove from heat and pour into a large bowl. Don't let it go too long in between pops or the sugar and butter will burn. It's better to have some \old maids\ than burnt popcorn. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29458,"Roasted Fingerlings with Cremini Mushrooms 1 1/2 pounds golden fingerling potatoes, halved lengthwise 1 pound cremini mushrooms, sliced
1/4 cup extra-virgin olive oil
4 sprigs fresh thyme
1 tablespoon finely chopped fresh rosemary
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, cut into small cubes
Instructions: Preheat the oven to 350 degrees F. Toss the potatoes, mushrooms, olive oil, thyme and rosemary in a large bowl. Season with some salt and pepper and toss again. Spread the vegetables on a large baking sheet and dot with the butter. Roast until golden brown and fork tender, about 20 minutes. Remove the thyme sprigs and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29459,"Grilled Apples with Spiced Chantilly Cream 4 Granny Smith apples, cored and sliced 1/4-inch thick 2 teaspoons vegetable oil 1 stick butter 3 tablespoons brown sugar 3 teaspoons ground cinnamon 1 tablespoon sugar 1/2 cup whipping cream, whipped Instructions: Preheat a grill to medium heat and preheat an oven to 350 degrees F. Brush the apple slices with the vegetable oil. Lay the apples on the hot grill, and turn the slices over after achieving golden grill marks. Transfer the apple pieces to a baking dish. Melt the butter, brown sugar and 2 teaspoons cinnamon in a pan over medium heat, stirring until the brown sugar has dissolved. Remove the pan from the heat. Pour the glaze over the apples and bake until the slices have softened, approximately 10 minutes. In a separate bowl, sprinkle the sugar and remaining cinnamon over the whipped cream. Gently fold the cream to combine the flavors. Arrange the grilled apples on a dessert plate and dress them with a dollop of the spiced whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29460,"Thai Noodle Bowl with Chicken 1 tablespoon roasted peanut oil 2 tablespoons finely chopped peeled fresh ginger 1 large red onion, finely diced 1 pound ground chicken 2 teaspoons ground turmeric 2 teaspoons chili-garlic sauce (such as sambal oelek) Kosher salt 4 cups low-sodium chicken broth 1/2 bunch mustard greens, leaves torn 6 ounces rice vermicelli noodles 1/4 cup finely chopped pickled ginger Chopped salted peanuts and fresh cilantro, for topping Instructions: Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt. Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces. Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 29461,"Fresh Cucumber Carrot Salad 2 small or 1 large cucumber, peeled and seeded 2 carrots, grated 1 small or 1/2 large shallot, chopped 2 tablespoons rice wine vinegar 2 teaspoons Sriracha 1 teaspoon soy sauce Kosher salt and freshly ground black pepper Instructions: Halve and thinly slice the cucumber. Then place into a medium bowl with the grated carrots and shallots. In a small bowl, mix together the vinegar, Sriracha and soy sauce. Toss with the vegetables and season with salt and pepper only if needed. Serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 29462,"Stars-and-Stripes Gelatin Nonstick cooking spray 3 3-ounce boxes blue gelatin 4 1/4-ounce packets unflavored gelatin 4 cups boiling water 4 1/4-ounce packets unflavored gelatin 1 cup cold water 4 cups boiling water 4 3-ounce boxes red gelatin 2 1/4-ounce packets unflavored gelatin 1/2 cup cold water 1 14-ounce can sweetened condensed milk 11/2 cups boiling water Instructions: We used a 9-inch-square, 2 1/4-inch-deep pan for this recipe. If your pan is not as deep, cut out smaller stars and make one less stripe. Make the blue stars: Lightly coat a 9-by-13-inch pan with cooking spray. Stir the blue gelatin, unflavored gelatin and 4 cups boiling water in a large bowl until dissolved. Pour into the pan. Refrigerate until firm, at least 3 hours. Loosen the edges of the blue gelatin with a knife and turn out onto a cutting board. Cut out about 36 stars using a 2-inch star cutter. Refrigerate the stars until needed. Lightly coat a 9-inch-square, 2 1/4-inch-deep pan with cooking spray. Make the first red layer: Sprinkle 1 packet unflavored gelatin over 1/4 cup cold water in a bowl; let stand 1 minute. Add 1 cup boiling water and 1 box red gelatin. Stir to dissolve, pour into the square pan and refrigerate until just set, 15 minutes. Meanwhile, make the white gelatin: Sprinkle the unflavored gelatin over 1/2 cup cold water in a bowl; let stand 1 minute. Combine the condensed milk and 1 cup boiling water in another bowl; stir in the gelatin. Stir in the remaining 1/2 cup boiling water. Let cool 15 minutes. Remove the pan of red gelatin from the refrigerator. It should be just set but not completely firm so the layers will stick to each other. Pour 1 cup of the white gelatin onto the red layer. (Keep the remaining white gelatin at room temperature.) Immediately arrange the blue stars in the liquid white gelatin in 3 evenly spaced rows, pressing the stars against each other and leaving a 1-inch gap between the rows. Carefully transfer to the refrigerator and chill until the white layer is just set, about 15 minutes. Meanwhile, make another red layer (repeat Step 3). Let the red gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon into the pan (this prevents damage to the layer below). Refrigerate until just set, 15 minutes. Add another white layer: Stir the remaining white gelatin until smooth. Gently pour 1 cup of the white gelatin over the back of a spoon onto the red layer; refrigerate until just set, about 15 minutes. Meanwhile, make the third red layer (repeat Step 3). Let the gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon onto the white layer. Refrigerate until just set, 15 minutes. Add the last white layer: Stir the remaining white gelatin until smooth. Pour over a spoon onto the red layer; chill until just set, 15 minutes. Make the final red layer (repeat Step 3); let cool, stirring occasionally, 15 minutes, then pour over a spoon onto the white layer. Chill until completely set. Loosen the edges of the gelatin with a knife and turn out onto a parchment-lined baking sheet; invert right-side up onto a cutting board. Trim the two opposite sides so the stars are visible. Slice between each row of stars to create 3 rectangles (use the stars to gauge where to cut). Cut each rectangle into pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29463,"Fudgy Pretzel Brownies Crisco? Original No-Stick Cooking Spray 1 (19.5 oz.) pkg. Pillsbury? Family Size Chocolate Fudge Brownie Mix 1/3 cup Crisco? Pure Vegetable Oil 3 tbsps. water 2 large eggs 2 1/2 cups coarsely chopped salted pretzel twists, divided 1 cup chopped salted peanuts 2/3 cup Smucker's? Caramel Flavored Topping 1/2 cup Pillsbury? Creamy Supreme? Chocolate Fudge Flavored Frosting Instructions: HEAT oven to 350 degrees F. Coat a 13 x 9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and eggs in large bowl; stir 50 strokes with spoon. Stir in 1 cup chopped pretzels. Spread evenly in prepared pan. Bake 28 to 31 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. STIR peanuts, caramel topping and remaining 1 1/2 cups pretzels in small bowl just until coated. Spread evenly over cooled brownies. PLACE frosting into corner of 1-quart heavy-duty resealable plastic bag. Microwave on HIGH 5 seconds. Cut small corner off bag. Starting in one corner of pan, drizzle evenly in a left to right sweeping motion, ending at opposite corner of pan. Chill 5 minutes or until frosting is set. Serve immediately. Best when served the same day. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 29464,"Chocolate Oat Cakes (Scotland) 1/4 cup hazelnuts, finely chopped 2/3 cup all-purpose flour 1/3 cup Dutch-process cocoa powder 1/4 cup wheat germ 1/2 cup rolled old-fashioned oats 1/2 teaspoon freshly ground cardamom 1/4 teaspoon ground cinnamon 1/8 teaspoon fine salt 1/2 cup (1 stick) unsalted butter, softened 3/4 cup sugar 2 large egg yolks Instructions: Preheat oven to 350 degrees F. Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet. Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner. Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl. With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes. Add the egg yolks and beat together. Add dry ingredients and mix until just combined. Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts. (Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.) Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster). Transfer cookies to a rack to cool. Serve. ","[Rioja, Barolo, Syrah, Tempranillo]" 29465,"Berry Cobbler 1/2 cup granulated sugar 2 tablespoons cornstarch
Two 12-ounce packages frozen mixed berries (or substitute 6 cups fresh in season)
1/2 teaspoon finely grated lemon zest
1 1/3 cups all-purpose flour, plus additional for dusting 1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into cubes
1/2 cup heavy cream
1 large egg
2 tablespoons turbinado sugar, such as Sugar in the Raw
Vanilla ice cream, for serving, optional
Instructions: Preheat the oven to 400 degrees F. For the filling: In a large bowl, combine the granulated sugar and cornstarch; whisk until thoroughly mixed. Add the berries and lemon zest, and stir until the berries are completely coated. Pour the mixture into a 2-quart casserole dish or into 6 individual ramekins. For the topping: Sift together the flour, granulated sugar, baking powder and salt in a large bowl. Cut the butter into the dry ingredients with a pastry blender or two knives until the mixture has the texture of coarse meal. Add the cream and mix in with a fork until a dough forms. Dust a work surface and your hands with flour. Gather the dough into a ball. Knead the dough gently for about 1 minute. Flatten the dough ball and then roll out with a lightly-floured rolling pin, shaping the dough into a rectangle or oval that matches the top of your casserole dish; cut into rounds if using ramekins. Lay the dough on top of the berries in the casserole dish or ramekins. In a small bowl, whisk the egg with 1 tablespoon water until milky. Brush the dough with the egg wash and sprinkle with the turbinado sugar. Bake the cobbler until the topping is golden brown, about 35 minutes. Let rest for at least 10 minutes before serving. Serve with ice cream if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29466,"Barbecue Baconloaf Buns 1 pound bacon, chopped 1/2 yellow onion, minced 1 pound ground beef sirloin 1 cup panko breadcrumbs 2 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper Cooking spray Salted butter, for the buns 1 cup grated aged cheddar cheese 2 large eggs, beaten 1/2 cup barbecue sauce, plus more for serving 12 slider buns, split Sliced dill pickles, for topping Instructions: Cook the bacon in a skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon; set aside. Pour off all but 1 tablespoon of the drippings. Add the onion to the skillet; saute until soft, about 8 minutes. Let cool. Preheat the oven to 375 degrees F. Combine the bacon, onion, beef, panko, cheese, eggs, 2 tablespoons barbecue sauce and the parsley in a large bowl; season with salt and pepper and mix with your hands until just combined. Spray a 12-cup muffin pan with cooking spray. Pat the meat into each muffin cup to just below the top. Spread 1/2 tablespoon barbecue sauce on each. Bake until cooked through, 12 to 15 minutes. Let cool in the pan. Meanwhile, butter the buns and toast cut-side down in a skillet over medium-high heat. Sandwich the meatloaves on the buns; top with pickles and serve with extra barbecue sauce. Photography by Johnny Miller ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]

" 29467,"BLT Pasta Salad 12 ounces corkscrew-shaped pasta 1/2 cup milk 12 ounces lean bacon 3 medium ripe tomatoes, cut into chunks 1 tablespoon chopped fresh thyme 1 clove garlic, minced Kosher salt and freshly ground pepper 1/2 cup mayonnaise 1/4 cup sour cream 4 tablespoons chopped chives or scallion greens 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts Instructions: Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature. Photography by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29468,"Herb Roasted Chicken 1 (5 to 6) pound roasting chicken 4 cloves garlic, crushed 1 medium onion, coarsely chopped 3 bay leaves 1 tablespoon each of dried thyme, rosemary and sage 3 tablespoons olive oil Salt and freshly ground black pepper to taste Several sprigs fresh thyme, rosemary and sage 1 cup chicken broth Butcher's twine Instructions: Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven. Season the inside of the chicken cavity with salt and pepper. Put the crushed garlic, chopped onion and dry herbs inside the cavity of the chicken. Using the twine, tie the legs closed. Use the olive oil to rub the entire outside of the chicken with an even coat of oil. Pick the herb from the stem and coarsely chop them before sprinkling the herb liberally and evenly on the chicken. Place the chicken into the preheated roasting pan and roast at 425 degrees for the first 45 minutes of roasting. Reduce the oven temperature to 350 degrees and continue to roast for an additional 1 hour. Remove from the oven and pierce the thigh: if the juices run clear when pierced allow to rest on a platter for 15 to 20 minutes before carving. If the juices are still pink return to the oven for more roasting time. While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth. Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil. Remove from the heat and strain the liquid into a gravy boat to pass at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29469,"Collard Greens Bubble and Squeak 1 gallon chicken stock 3 cups apple juice
1 cup small diced yellow onion 1 tablespoon Cajun seasoning 6 slices hickory smoked bacon, diced
4 heads collard greens, rinsed
3 pounds peeled potatoes, medium dice 1/2 cup all-purpose flour 4 ounces unsalted butter
1 tablespoon salt
1 teaspoon white pepper 1/4 cup grapeseed or vegetable oil
Instructions: For the collards: Add the stock, apple juice, onions, Cajun seasoning, bacon and collard greens in a large pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour. Then remove from the heat and drain the liquid from the pot, and allow the collards to cool. For the potatoes: In a large pot bring 1 gallon of water to a boil, then add the potatoes and cook until softened, 15 to 18 minutes. Then drain. Press the potatoes, half of the flour and the butter through a food mill or ricer into a bowl. Next add the salt and white pepper, then blend with a whisk. Taste and add additional seasoning if needed. To create the cakes, blend the potatoes with the collards in a bowl. Portion into 6-ounce cakes, about 4-inch rounds. To cook, heat a pan over medium-high heat, then add the oil. Dust the cakes with some of the remaining flour. Place the cakes in the pan and cook until browned, 3 minutes. Then flip and repeat process on second side, 2 to 3 minutes. Remove from the pan and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29470,"Snow Globe Cookies 1 pound prepared sugar cookie dough, such as Pillsbury All-purpose flour, for rolling
1 cup granulated sugar
1/2 cup light corn syrup
Snowflake sprinkles, nonpareils and other holiday sprinkles, for decoration
3 cups confectioners' sugar
3 tablespoons meringue powder
2 teaspoons freshly squeezed lemon juice
Red food coloring, for decorating Instructions: Preheat the oven to 325 degrees F and line 3 baking sheets with parchment paper. Dust a work surface with flour, then flatten the cookie dough into a rectangle and roll to about 1/8 to 1/4 inch thick. (If the large piece dough is hard to work with, cut it into 2 equal pieces.) Use a 3 1/2-inch circle cutter to cut as many rounds as possible (you should get about 10). Transfer to a baking sheet. Use a 2 1/2-inch round cutter to cut the centers from the larger circles to make \O's. Using the bottom of a small gingerbread woman cutter (or other cutter with a flat base), cut the rolled center scraps into bases for the snow globes. Place the bases on the baking sheet touching the bottom of each \O\ (they will fuse together when they bake). Place the cut cookies in the freezer for 20 minutes. Pat the dough scraps into a disc and chill until you can roll again and cut out more cookies to make about 1 dozen snow globes. When ready to bake, transfer the frozen cookies to 2 room-temperature baking sheets lined with parchment paper, evenly spacing 5 cookies per sheet. Bake the cookies, rotating halfway through cooking time, until crisp and golden, about 15 minutes. Transfer to wire racks to cool completely. For the glass centers: Set up a workspace with your decorations and cooled cookies. (You will have to work fast once the glass syrup is made.) Transfer the cookies to clean pieces of parchment set on baking sheets. Stir together the sugar and corn syrup in a 2-cup or larger glass liquid measuring cup until it looks like wet sand. Microwave until the sugar is completely dissolved and is bubbling but still clear with no caramel color, about 2 to 2 1/2 minutes. Stir and microwave 30 seconds more. (This will depend on the power of your microwave, you want the syrup to be bubbling rapidly, but before it begins to caramelize). Pour the syrup into the center of 2 or 3 cookies, letting it spread to fill the entire opening. Working quickly, while the syrup is still hot and has not yet begun to harden, sprinkle with the decorations of your choice. Continue, filling a few cookies at a time and reheating the syrup in the microwave for 5 to 10 seconds to keep it pourable, as necessary, until all of the glass centers have been poured. For the icing: Combine the confectioners' sugar and meringue powder in an electric mixer fitted with the whisk attachment and whisk to combine. With the mixer on low, add the lemon juice and 3 tablespoons water. Mix until smooth, scraping down the sides of the bowl as needed, and add about 1 to 3 tablespoons more water, a little at a time, to make an icing that drizzles slowly from a spoon dipped into the bowl. Increase speed to high and beat until the icing is very smooth, about 1 minute. Spoon half the icing into a pastry bag fitted with a small plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Color the remaining icing in the bowl with red food coloring and transfer to another piping bag fitted with a small plain tip. Pipe the white icing on the top of the snow globes, leaving a little in the bag to decorate the glass, if desired. Pipe the red on the bases. If desired, use the remaining white icing to pipe small snowmen in the glass part of the snow globes. Let sit until the icing hardens, 20 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29471,"Crunchy Sweet Brussels Sprout Salad 1 pound Brussels sprouts 2 tablespoons olive oil 1/2 teaspoon ground nutmeg Kosher salt and freshly ground black pepper 1/2 cup chopped walnuts 1/2 cup dried cranberries Instructions: Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 29472,"The Best Pulled Pork 1 to 2 tablespoons chipotle cl powder 1 tablespoon plus 1 teaspoon kosher salt 1 tablespoon Hungarian paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons freshly ground black pepper
1/2 cup packed dark brown sugar plus 2 tablespoons One 4-pound boneless pork butt
1 cup barbecue sauce
1 cup apple cider
3/4 cup ketchup
1 tablespoon Dijon or yellow mustard 1 tablespoon Worcestershire sauce
8 potato rolls, toasted
Coleslaw, for serving
Instructions: Whisk together the cl powder, salt, paprika, garlic powder, onion powder, black pepper and 2 tablespoons of the brown sugar in a small bowl until completely combined and no lumps remain. Spread the spice rub evenly over the pork butt, pressing it into the flesh on all sides. Let the pork sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and refrigerate for up to 48 hours. Position a rack in the lower third of the oven and preheat to 275 degrees F.
Whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce and the remaining 1/2 cup brown sugar in large Dutch oven or other heavy large pot until combined. Transfer the pork and any accumulated juices to the pot, turning the pork to coat it with sauce. Bring the sauce to a boil over medium-high heat. Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
Reserve 1 cup of the sauce for serving, then smash the pork into the remaining sauce with a potato masher; it should fall apart and shred completely. Stir to combine the pork with the sauce. Serve on toasted potato rolls topped with coleslaw. Pass the reserved sauce.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 29473,"Teriyaki Snack Mix 3 cups crisp rice cereal, such as Rice Chex (about 3 ounces) 3 cups freeze-dried green beans (about 3 ounces) 2 cups crunchy chow mein noodles (about 4 ounces) 1 1/2 cups roasted salted almonds (about 7 ounces) 1 1/2 cups sesame sticks (about 4 ounces) 4 tablespoons unsalted butter, melted 2 tablespoons teriyaki sauce 2 tablespoons light brown sugar 1 tablespoon rice wine vinegar 1 garlic clove, finely grated 1/2 teaspoon Chinese five-spice powder 1/4 teaspoon red pepper flakes Kosher salt 1 1/2 cups wasabi peas (about 6 ounces) Instructions: Preheat oven to 350 degrees F. Toss the rice cereal, green beans, chow mein noodles, almonds and sesame sticks together in a large bowl. Whisk the butter, teriyaki, brown sugar, vinegar, garlic, five-spice, pepper flakes and 1/2 teaspoon salt together in a small bowl until smooth. Pour the sauce over the snack mix and toss well. Spread in one layer on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, 16 to 18 minutes, stirring occasionally. Remove from the oven and stir in the wasabi peas. Let cool completely, and then store in an airtight container for up to 3 days. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Chenin Blanc]" 29474,"Vegetables and Rice Noodles in a Coconut Broth 3 1/2 ounces potato, peeled and cut into pieces 1 1/2 tablespoons vegetable or coconut oil 20 whole black peppercorns 1 cinnamon stick 2 cloves 1 small onion, sliced 15 curry leaves* 5 whole green chiles, pricked with a knife 1 (1/2-inch) piece fresh ginger, peeled and finely chopped Kosher salt and freshly ground black pepper 3 ounces cauliflower, cut into florets 3 ounces broccoli, cut into florets Boiling water, as necessary 3 1/2 ounces fresh green beans, trimmed 3 ounces frozen peas 9 ounces coconut milk 1 teaspoon garam masala 9 ounces rice noodles, cooked according to packet instructions, drained** Handful chopped fresh cilantro, leaves and stems Instructions: Boil the potatoes in a pan of salted water until tender, then drain well, and mash with a potato masher or ricer until smooth, and set aside.
Meanwhile, heat the oil in a large saucepan over a medium heat. Add the peppercorns, cinnamon, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until softened and golden brown.
Add the curry leaves, chiles, and ginger, and cook for a further 20 to 30 seconds. Season the mixture, with salt, and freshly ground black pepper. Add the cauliflower and broccoli florets, and then add enough of the boiling water to cover the ingredients. Bring the mixture to a boil, and cook for 5 to 6 minutes, or until the florets are just tender. Add the green beans, mashed potato, peas, and 1 cup boiling water, and stir until the mashed potato has absorbed all of the water, and the mixture is thick, and well combined.
Bring the mixture to a boil, then reduce the heat to a gentle simmer, and add the coconut milk and garam masala. Season the mixture, to taste, with salt, and freshly ground black pepper.
To serve the dish, divide the cooked noodles among four serving bowls, and spoon over the vegetable stew. Garnish with the chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29475,"Jack's Sliders 1 pound ground beef 1 pound ground sausage 1/2 cup finely chopped onion 1/4 cup minced garlic 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh parsley, plus more for garnish 1 egg 1/2 cup grated Parmesan, plus more for garnish 1 cup panko breadcrumbs 12 ounces ricotta cheese 2 teaspoons kosher salt Olive oil 4 cups red sauce, heated Small potato buns (slider size), toasted Instructions: Preheat the oven to 450 degrees.
Mix the beef, sausage, onions, garlic, thyme, parsley, egg, Parmesan, breadcrumbs, ricotta and salt in a bowl together with your hands (like mixing play dough). Form 1 1/2-inch inch balls out of the meat mixture. Heat a large ovenproof skillet (preferably cast iron) with a bit of olive oil. Add the meatballs and brown on all sides, about 3 minutes. Place the skillet in the oven to finish cooking, 5 to 7 minutes.
Remove and toss with the red sauce. Place on the toasted slider buns and sprinkle with Parmesan and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 29476,"Cranberry-Blackberry Relish 2 tablespoons canola oil 1 onion, finely chopped 1 jalapeno, seeded and finely chopped 1 tablespoon freshly grated ginger 1 1/2 cups fresh orange juice 1/2 cup sugar 1 (1-pound bag) cranberries, divided 1 pint fresh blackberries, halved Honey 2 teaspoons finely grated orange zest 2 tablespoons chopped fresh flat-leaf parsley Salt and freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium heat. Add the onions and jalapeno and cook until soft. Add the ginger and cook for 1 minute. Add the orange juice, sugar, and half the bag of cranberries. Cook, stirring occasionally, until the berries pop and are soft. Add the remaining cranberries and cook 1 minute. Remove from the heat, add the blackberries, honey, to taste, orange zest, and parsley. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29477,"Red Snapper Sunset 1/4 cup flour, sifted 2 red snapper fillets, about 1 1/4 pounds combined, scaled, skin left on 1/8 cup olive oil 1/4 cup clarified butter 2 large tomatoes, skinned, seeded, and quartered 1 clove garlic, smashed 1/2 teaspoon dried tarragon, divided 4 teaspoons snipped fresh dill 1 tablespoon chopped fresh parsley 3 ounces Pernod 2 tablespoons white wine vinegar with tarragon Freshly ground salt, to taste Freshly ground pepper, to taste 2 tablespoons butter Instructions: Season flour with salt and pepper. Dredge both sides of fillets in flour. Shake off surplus flour. Heat saute pan over medium heat. Add olive oil and 1/4 cup clarified butter. Add fillets, flesh side down, to pan. Cook 6 minutes. Turn, and cook the other side for 4 minutes. Remove fish from pan to platter. Strain cooking juices and set aside. Return fillets to pan, flesh side up. Meanwhile, in another pan, add remaining clarified butter. On medium-low heat, add tomatoes. Then add garlic. Stir gently. Stir in 1/4 teaspoon tarragon, 1 teaspoon dill, and the parsley. Add 1-ounce of Pernod, wine vinegar, and salt and pepper. Simmer gently. Add fish juices. Increase heat to high. Season fish fillets with remaining dill and 1/4 teaspoon tarragon. Add remaining Pernod to pan with fish and set aflame. Stir in butter to sauce and pour over fish. Remove from heat, slide onto platter, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29478,"Spaghetti di Capri 2 pounds cherry tomatoes, halved or quartered, depending on size 1 1/2 cups finely diced celery 1 1/2 cups pitted black olives, such as Nicoise or Kalamata, halved if large 1 cup chopped fresh basil 1 teaspoon lemon pepper, or to taste Salt 1 pound spaghetti 1/3 to 1/2 cup extra-virgin olive oil Instructions: Halve or quarter the tomatoes, depending on size, over a large bowl to catch all the juices. To the bowl with the tomatoes, add the celery, olives, basil, lemon pepper, and salt, and toss to combine. In a large pot of boiling salted water cook the pasta according to package directions. Drain and transfer to the bowl. Add the olive oil and salt to taste and toss to combine. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 29479,"Waffle King 2 1/2 cups cake flour 3/4 cup all-purpose flour 2 cups granulated sugar 1 tablespoon plus 1/2 teaspoon baking powder 3/4 teaspoon salt 2 sticks unsalted butter, softened 1/2 cup sour cream 4 eggs 1 cup whole milk 1 teaspoon vanilla extract Razzleberry Filling, recipe follows Vanilla Cream Cheese Frosting, recipe follows Waffles, recipe follows Maple syrup, for drizzling 1/2 cup blackberries 1/2 cup raspberries 1/2 cup granulated sugar 2 tablespoons cornstarch 1 cup cream cheese 2 sticks unsalted butter 5 cups powdered sugar 1/4 cup heavy whipping cream 1 teaspoon vanilla extract 1 egg 3/4 cup milk 1/4 cup oil 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt Pan spray Instructions: Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 cupcake liners. In the bowl of a stand mixer with a paddle attachment, combine the flours, granulated sugar, baking powder and salt. Add in the butter and sour cream, and combine until the mixture is coarse and crumbly. In a pitcher, combine the milk, vanilla extract and eggs, and whisk until combined. Slowly add the ingredients in the pitcher into the butter-flour mixture, mixing until combined. Fill cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting. Fill the cupcakes with Razzleberry Filling. Top with Vanilla Cream Cheese Frosting and a waffle piece. Drizzle with maple syrup. Combine the berries, granulated sugar and cornstarch in a small pot and bring to a simmer over medium heat while whisking to break up the fruit. As soon as the mixture begins to simmer, remove from the heat and refrigerate immediately to cool. In a stand mixer with the paddle attachment, whip the butter and cream cheese until fully combined. Slowly add in the powdered sugar and heavy whipping cream. Beat until light and fluffy. Add in the vanilla extract and stir until incorporated. Preheat a waffle iron. In a glass bowl, beat the egg until fluffy. Add in the milk, oil and vanilla extract. Slowly add in the flour, granulated sugar, baking powder and salt. Spray the waffle iron with pan spray, and cook the waffles in batches until golden. When cool, break into squares. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29480,"Breakfast Pizza 1 14-ounce can whole tomatoes 1 10-ounce can diced tomatoes and green chiles 1 10-ounce can diced tomatoes and green chiles
1/4 cup fresh cilantro (or more to taste) 2 tablespoons chopped onion 1 small clove garlic, minced 1/2 jalapeno pepper, thinly sliced 1/4 teaspoon sugar 1/4 teaspoon ground cumin Kosher salt Juice of 1/2 lime 1 pound thick-cut peppered bacon 2 tablespoons vegetable oil, plus more for the baking sheet 2 cups frozen hash browns 1 red bell pepper, chopped 1 green bell pepper, chopped 1 pound store-bought pizza dough, thawed if frozen 12 ounces fresh mozzarella, sliced 8 large eggs Kosher salt and freshly ground pepper Instructions: Make the salsa: Combine the whole tomatoes with their juices, diced tomatoes, cilantro, onion, garlic, jalapeno, sugar, cumin, 1/4 teaspoon salt and the lime juice in a food processor or blender. Pulse several times until it reaches the consistency you like. Set aside. Prepare the pizza: Place the oven rack in the lowest position and preheat to 475 degrees F. Fry the bacon in a large skillet over medium heat, turning occasionally, until chewy, about 8 minutes; drain on paper towels. Chop into bite-size pieces. Meanwhile, heat 1 tablespoon vegetable oil in a separate large skillet over medium-high heat; add the frozen hash browns and cook, stirring occasionally, until they just start turning golden brown, about 7 minutes. Remove from the pan and set aside. In the same skillet, fry the red and green peppers in the remaining 1 tablespoon vegetable oil over medium-high heat until they're nice and brown, about 5 minutes. Set aside. Roll out the pizza dough on a lightly oiled baking sheet. Spread 1/2 cup salsa over the dough, then evenly distribute the sliced mozzarella over the salsa. Sprinkle with the hash browns, bell peppers and bacon. Next comes the fun part! Make 8 little wells in the filling here and there all over the surface of the pizza; crack the eggs into the wells. Sprinkle with salt and pepper to taste. Bake until the crust is golden brown and the eggs are set but still slightly soft, about 15 minutes. Cut into large pieces and serve with the remaining salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 29481,"Crostini with Poached Figs and Goat Cheese 2 cups dry red wine, such as Pinot noir 2 tablespoons plus 1 teaspoon honey
6 dried Mission figs (about 4 ounces)
2 whole star anise
3 ounces pancetta, sliced into 1/4-inch thick slices
1 loaf country white bread, cut into 1/2-inch slices, and then cut into shapes, optional
2 tablespoons olive oil
8 ounces goat cheese, at room temperature
2 tablespoons lemon juice (about 1 small lemon)
1 teaspoon chopped fresh mint 1/4 teaspoon kosher salt
2 tablespoons sliced fresh mint, for sprinkling
Instructions: In a medium saucepan combine the wine, 2 tablespoons of the honey, the figs and star anise. Bring to a boil over medium heat. Reduce the heat to low and simmer until the figs are plump and tender, about 20 minutes. Transfer the figs to a cutting board to cool for 5 minutes. Then cut the figs into 1/4-inch slices. Discard the anise and bring the liquid back up to a boil over medium heat. Cook until the mixture is thick and reduced to 1/4 cup, about 10 minutes. Transfer the syrup to a small bowl and cool to room temperature. Place a rack in the center of the oven and preheat to 375 degrees F. Place the pancetta on a baking sheet and bake until the slices are crispy and brown, about 6 minutes. Set aside to cool then roughly chop. Brush the bread slices with the oil. Place on a baking sheet and bake until lightly toasted, about 8 minutes. Transfer to a cooling rack. In a medium bowl combine the goat cheese, lemon juice, remaining 1 teaspoon honey, the chopped mint and the salt. Spread 1 tablespoon of the goat cheese mixture onto each crostini. Top with fig slices, pancetta crumbles and a sprinkle of sliced mint. Just before serving, drizzle with the reserved syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]

" 29482,"Carnival Bread Pudding on a Stick 1 cup heavy cream 1 cup sugar
6 eggs
1 loaf challah bread, cubed
1 cup peanut butter
1 pound bacon, diced and cooked
1 cup chocolate chips 1 cup peanut butter chips
1 cup heavy cream Vegetable oil, for frying 2 eggs 1 bag pretzels
Confectioners' sugar, for dusting Instructions: For the bread pudding: In a large bowl, whisk together the cream, sugar and eggs. Add the bread cubes, followed by the peanut butter and half of the bacon. Mix well and set aside to soak. For the chocolate-peanut butter sauce: In a double boiler, melt the chocolate chips and peanut butter chips with the heavy cream; stir until smooth. To finish: In a heavy pot or Dutch oven, heat 3 inches of oil to 360 degrees F. Whisk the eggs in a bowl. Crush the pretzels in a food processor; transfer to a second bowl. Form the bread pudding into meatball-size balls. Roll the balls in egg and then pretzel crumbs to coat. In batches, fry the balls until golden brown. Drain on paper towels. To serve, thread the balls onto skewers or chopsticks (2 per skewer). Drizzle with the chocolate-peanut butter sauce, sprinkle with the remaining bacon, and dust with confectioners' sugar. Serve with extra sauce on the side. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 29483,"Prune Roast 4 (1 1/2-inch) rib pork chops 2 teaspoons salt Pepper 2 1/2 cups dried prunes, washed 2 cups boiling water 1/3 cup cider vinegar 1/3 cup water 1 cup light brown sugar 1/4 teaspoon ground cloves 1 teaspoon ground cinnamon Instructions: Heat deep casserole.. Sprinkle chops with salt and pepper. Add chops to casserole and brown all sides Add prunes and boiling water, cover and cook in preheated 350 degrees oven until meat is tender (about 1 1/2 to 2 hours). Remove meat from liquid to a hot platter. Stir in vinegar, water, sugar, cloves and cinnamon. Cook rapidly until a thick sauce is formed. Pour sauce over and around meat and serve immediately. Serve chops on a generous platter with ample sauce and a bowl of buttered noodles and a crisp bowl of salad greens with good bread and wine, and cheese to follow, makes a delicious dinner to come upon. It is pungent and hearty and the world seems more real. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 29484,"Bell Pepper Deviled Eggs 12 large eggs 1/2 cup mayonnaise 1 tablespoon relish 2 teaspoons yellow mustard Kosher salt and freshly ground pepper 1/2 cup finely diced yellow bell peppers, plus more for topping Instructions: Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
Mash the egg yolks in a bowl with the mayonnaise, relish and mustard; season with salt and pepper. Stir in the bell peppers.
Spoon the filling into the egg whites. Top with more bell peppers.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29485,"Stuffed New Potatoes with Caviar 10 small new potatoes 1 1/2 cups of sour cream, drained in cheesecloth overnight Chervil leaves Caviar Instructions: Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 1/4 inch of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29486,"Salmon with Lentils and Red Wine Sauce 3/4 cup dried lentils 3/4 cup finely diced bacon 2 shallots, minced 1 clove garlic, minced 1 pint heavy cream 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh marjoram 1/4 teaspoon salt Freshly ground white pepper 2 tablespoons olive oil 1/2 pound salmon bones, cut in pieces 1 clove garlic, finely chopped 2 carrots, diced 2 stalks celery, diced 1 leek, finely chopped 1 sprig fresh tarragon 1 sprig fresh thyme 1 bottle red table wine 1 cup chicken stock 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 tablespoons butter 2 pounds center-cut salmon fillet 1/2 pound haricots verts, quickly steamed, for garnish Instructions: To prepare the lentils, blanch the lentils for 10 minutes in a pot of boiling water. Drain and set aside. In a large saute pan, fry the bacon until it is lightly browned. Add the shallots and garlic, and saute for 2 minutes, until they are tender and translucent. Add the lentils, cream, thyme, and marjoram. Simmer about 15 minutes, until the lentils are tender and the mixture resembles thick soup. Remove from the heat. Season with salt and pepper. Set aside.
To make the sauce, heat a saucepan over medium heat. Add the salmon bones, garlic, carrots, celery, and leeks and cook until vegetables are golden brown. Add the tarragon, thyme, wine, and stock. Increase the heat and bring the sauce to a bowl. Simmer for 15 to 20 minutes. Strain the sauce though a fine sieve and return it to a clean sauce pan. Bring the sauce to a boil and continue cooking until it has reduced by half and is thick. Remove from the heat and adjust the seasoning with salt and pepper. Whisk in the butter. (If you have made the sauce ahead of time, reheat it while the salmon is cooking and add the butter at that time.)
To serve, preheat the broiler. Slice the salmon diagonally into long thin slices. Place 1/2 cup of the creamed lentils on each of 6 ovenproof plates. Place 2 slices of salmon on top, without over lapping. Broil for 2 minutes and drizzle over the red wine sauce garnish with the haricots verts and serve. ","[Chardonnay, Pinot Gris, Riesling, Gavi]" 29487,"Potato-Crusted Alaskan Salmon with Arugula, Quinoa Salad and Lemon Beurre Blanc 1 tablespoon mixed chopped fresh herbs, such as; chives, thyme leaves, and parsley leaves 1 teaspoon Champagne vinegar 3 teaspoons basil oil, plus more for drizzling Kosher salt and freshly ground black pepper 1/2 pound quinoa 2 plum tomatoes, halved, seeded, and cut into a medium dice 1/2 red onion, cut into a small dice 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 lemon, juiced 2 russet potatoes 1/2 cup Kalamata olives, pitted Kosher salt and freshly ground black pepper 4 (7-ounce) boneless, skinless Alaskan salmon fillets 1/4 cup olive oil 1 cup dry white wine 1 tablespoon chopped shallot 1/4 stalk lemongrass, chopped 5 whole white peppercorns 1/4 pound cold unsalted butter, cut into small pieces 2 bunches arugula, washed and dried Instructions: Make the Vinaigrette: In a bowl, whisk together herbs and vinegar. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Make the Quinoa Salad: Bring a large pot of salted water to a boil. Add the quinoa and cook until tender. Strain and transfer to a bowl. Add the tomato, onion, parsley, oil, salt, pepper, and lemon juice. Set aside. (The salad can be made up to 3 days ahead of time and refrigerated. Bring to room temperature before serving.) Make the Salmon: Preheat the oven to 375 degrees F. Peel and thinly slice the potatoes 1/8-inch thick on a mandoline. Pulse the olives in a food processor until roughly chopped (not pureed). Season the salmon with salt and pepper, arrange on a clean work surface, and coat the tops with the olive paste. Shingle the potato slices over the tops of the fillets, folding the slices down the sides. Season the potato slices with salt and pepper. Heat the oil in a large skillet over medium heat. Place fillets in the skillet, potato side-down, and cook until lightly brown. Using a spatula, flip the fillets and transfer them to a baking sheet. Bake the salmon to the desired temperature, 7 minutes for medium-rare or 15 minutes for medium-well. Meanwhile, make the Beurre Blanc: In a non-reactive saucepan, combine the wine, shallot, lemongrass, and peppercorns. Bring to boil and reduce the liquid to about 2 tablespoons. Remove the pan from heat and let cool until bottom of the pan is just warm--not hot. Return the pan to low heat and whisk in butter a few pieces at a time to form a smooth sauce (the butter should emulsify, not melt.) Strain through a sieve and keep warm. When ready to serve, place some of the quinoa salad in center of 4 plates. Toss arugula in dressing and divide evenly among the plates. Place a salmon fillet on each plate and drizzle with beurre blanc and basil oil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 29488,"Slow Lamb with Baked Provencal Tomatoes 1 (2-pound) lamb leg on the bone 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 cup white wine 1 head garlic, broken into unpeeled cloves 3 bay leaves 4 short sprigs fresh rosemary 1 large bunch fresh thyme sprigs 4 medium tomatoes Kosher salt and freshly ground black pepper 1 heaping tablespoon bread crumbs 1 heaping tablespoon chopped fresh parsley 1 clove garlic, minced Olive oil, for drizzling Instructions: For the lamb: Preheat the oven to 300 degrees F. Rub the lamb with about half the olive oil and season generously with salt, and pepper. In an oven-proof casserole just large enough to hold the lamb, brown the meat on all sides on the stovetop. Deglaze with the white wine. Lay the garlic and herbs on and around the lamb. Drizzle with the remaining oil. Bake in the oven for 4 hours, turning once at half time. Remove from the oven and serve from the casserole with the juices spooned over. This is nice served with baked tomatoes and sauteed potato slices. For the tomatoes: Heat the oven to 400 degrees F. Cut the tomatoes in half at the waist. Lay them cut-side up in a baking dish, and season with salt, and pepper. Mix the bread crumbs, parsley, and garlic in a small bowl, and sprinkle evenly over the tops of the tomatoes, and then drizzle over a little olive oil. Bake the tomatoes until hot and slumping, about 20 minutes. For the plate: On a nice platter set the piece of lamb, line with the baked tomatoes, creating a glorious feast for the eyes in presentation. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 29489,"Chicken Cordon Bleu Oil, enough for deep-frying Six 10-ounce chicken breasts, pounded out to 1/2 inch in thickness 12 ounces thin-sliced ham 6 ounces Gruyere cheese Breading: 3 cups all-purpose flour 2 cups ground breadcrumbs (biscuit crumbs preferred) 2 cups wheat flour 1 cup rice flour 1 tablespoon Cajun seasoning 1 tablespoon garlic powder 1 tablespoon paprika 1 tablespoon salt 1 tablespoon freshly ground black pepper 1/2 teaspoon cayenne pepper 12 eggs, well beaten 4 egg yolks Pinch fine salt Pinch white pepper Pinch paprika 1/4 teaspoon lemon juice 1/4 teaspoon hot sauce 1 pound clarified butter, warmed until soft Instructions: Preheat the oven to 350 degrees F. Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes. For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter. For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water. Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again. Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29490,"Tuna Tataki 1/2 cup minced ginger 1/4 cup sesame seeds 1 tablespoon cracked black pepper 1/2 pound very fresh, sushi-grade ahi tuna Kosher salt 3 tablespoons peanut oil, for searing 1 tablespoon lime juice 1 medium-size, ripe avocado, peeled, pitted, quartered and sliced 2 cups mixed greens 12 thin slices red onion 1 medium tomato, peeled, seeded, and diced Ginger Sauce, recipe follows 1 small shallot, minced 1/2 teaspoon finely grated fresh ginger Freshly ground black pepper 1/3 cup soy sauce 1/3 cup lime juice 1/3 cup olive oil Instructions: On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt. Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna. Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna. In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce. In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 29491,"Spicy Summer Peach Pizza 1 gram instant yeast 1 pound '00' Italian pizza flour, preferably Caputo, plus more for dusting
2 grams salt
1 ounce extra-virgin olive oil
8 ounces Goat Cheese Creme Fraiche, recipe follows 3 ripe peaches, sliced into 8 wedges each
1/2 red onion, sliced into thin strips
3 jalapenos, sliced into 1/4-inch rounds (seeded if they are spicy ones!)
9 ounces Italian shredded cheese blend (Asiago, Parmesan and Romano)
Eighteen 5-inch strips thin-sliced pancetta
1 cup fresh arugula 1/2 cup (4 ounces) soft goat cheese (chevre) 1/2 cup (4 ounces) creme fraiche or sour cream
Instructions: For the crust: Sprinkle yeast over 10 ounces warm water (90 to 100 degrees F?feels like mild bath water) and stir. Let sit 5 minutes to bloom. Add flour and salt to a stand mixer fitted with dough hook attachment and mix to evenly distribute. With mixer on a medium speed, slowly add yeasted water, then olive oil. Let mix until a smooth elastic dough ball forms, 6 to 7 minutes. Turn dough onto a floured work surface and knead by hand for 2 minutes. Form dough into a tight ball and place in a bowl. Cover with plastic wrap and let sit in a warm place to proof until it has approximately doubled in size, about 1 hour. Turn dough out onto a floured work surface and divide into 3 equal portions. Form each into a tight dough round by hand and place in smaller bowl. Cover with plastic wrap and refrigerate to slowly ferment, 12 to 24 hours. Turn dough out onto a floured work surface and spread by hand into approximately 12-inch pizza crusts. Carefully lift crusts onto a floured pizza peel or the back of a floured cookie sheet. For the toppings: Preheat the oven with a pizza stone in it on the highest setting possible; 650 degrees F in a wood-fired pizza oven or 500 degrees F in a conventional oven. Spread a thin layer (about 1/2 cup) Goat Cheese Creme Fraiche over each dough. Place 8 pieces of peach on each. Sprinkle sliced red onions around pizza. Place sliced jalapenos around pizza. Sprinkle cheese evenly over pizzas. Place 6 pieces pancetta in a spoke pattern around pizzas. Shimmy a pizza onto hot pizza stone in oven. Bake until edges are golden and crispy looking, 4 to 9 minutes. Remove from oven and sprinkle fresh arugula over top. Cut pizza into 6 wedges and serve. Repeat with remaining pizzas. Soften goat cheese at room temperature for 30 minutes. Mix goat cheese and creme fraiche together until smooth and well combined. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 29492,"Tiramisu Cupcakes 1 cup + 2 tbsp raw sugar 1/3 cup hot brewed espresso 2 tbsp rum 6 eggs, at room temperature 1 cup all-purpose flour 1/4 tsp sea salt 1/3 cup unsalted butter, melted 2 cups mascarpone cheese (32 oz) 3/4 cup icing sugar 2 oz 70 per cent dark chocolate, shaved Instructions: ESPRESSO GLAZE: Add 2 tablespoons of raw sugar to the hot espresso, and stir to dissolve. Add 1 tablespoon of rum and mix. Cover and refrigerate until cool. CUPCAKE MIXTURE: Preheat the oven to 350 degrees F, and position a rack in the center of the oven. In a large bowl beat the eggs with a hand mixer until they're foamy. Continue to beat the eggs while adding 1 cup of raw sugar in a slow and steady stream. Add 1 tablespoon of rum, and continuously beat the egg mixture for 6 minutes, until pale and shiny. In another large bowl, use a wire mesh sieve to sift together the all-purpose flour and sea salt. Fold one third of the fl our mixture into the egg mixture. Repeat two more times until all the flour is incorporated into the egg mixture. Delicately fold in the melted unsalted butter. Divide the batter equally among 12 lined muffin cups. Cook for 15 to 20 minutes, or until the cupcakes are slightly golden around the edges and an inserted toothpick comes out clean. Remove the cupcakes from the oven, and cool them on a rack. When the cupcakes have cooled slightly, brush each one generously with the espresso glaze. ESPRESSO MASCARPONE ICING: In a medium sized bowl combine the mascarpone, icing sugar, and the rest of the espresso glaze. Beat with a hand mixer until the icing is stiff. Using a pastry bag with a round nozzle (or a butter knife), ice each cupcake with about 1/4 cup of the icing. Garnish each cupcake with 1 teaspoon of shaved dark chocolate. Place in the fridge for 1 hour to set. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 29493,"Thyme-Roasted Marcona Almonds 1 pound roasted, salted Marcona almonds 2 teaspoons good olive oil 2 tablespoons minced fresh thyme leaves 1 teaspoon kosher salt 1 teaspoon fleur de sel Instructions: Preheat the oven to 350 degrees.
Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly. Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 29494,"Grands! Chicken-Bacon Quesadillas 1 container (8 oz) sour cream 4 green onions, thinly sliced (4 tablespoons) 1 package (1 oz) ranch dip mix 1 cup chunky-style salsa 1/4 cup Smucker's? Peach Preserves 3 tablespoons chopped fresh cilantro 1/4 lb sliced roasted chicken (from deli), chopped 3/4 cup shredded Mexican cheese blend or crumbled queso blanco cheese (3 oz) 8 slices precooked bacon, chopped 1 can (16.3 oz) Pillsbury? Grands!? Homestyle refrigerated buttermilk biscuits (8 biscuits) Instructions: In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro. Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix. Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal. Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29495,"Beef Tostadas with Mango Salsa 1 mango, diced 1/2 small red onion, finely chopped 1/4 cup chopped fresh cilantro, plus more for topping Juice of 1 lime, plus wedges for serving Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 1 1/4 pounds ground beef chuck 1 15-ounce can diced fire-roasted tomatoes with chiles 1/2 to 1 teaspoon ancho cl powder, plus more for topping 8 corn tostadas Shredded iceberg lettuce, for topping 2/3 cup sour cream Instructions: Combine the mango, red onion, cilantro, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it starts browning, about 2 minutes. Stir in the tomatoes, cl powder and 3/4 teaspoon salt. Continue to cook until the beef is cooked through and the sauce is slightly reduced, about 2 minutes. Divide the beef among the tostadas; top with lettuce, the mango salsa, sour cream and cilantro. Sprinkle with cl powder, if desired. Serve with lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 29496,"Truffled Brioche Grilled Cheese with Tomato Bisque 2 tablespoons butter 10 cloves garlic
2 large yellow onions, sliced
8 ounces Arborio rice
Four 16-ounce cans San Marzano tomatoes
4 cups vegetable stock
4 cups heavy cream
Salt and pepper 2 tablespoons butter, softened Four 1-inch slices brioche
4 slices American cheese
1/4 cup grated Gruyere
1/4 cup grated provolone
1/4 cup grated Swiss cheese
1 tablespoon white truffle oil Instructions: For the bisque: In a large pot over medium heat, add the butter, garlic and onions. Cook until the vegetables begin to sweat, stirring constantly to avoid burning, about 5 minutes. Add the rice and stir to coat with butter. Add the tomatoes and vegetable stock and bring to a boil. Turn the temperature down to low and let simmer until the rice is tender, 20 to 25 minutes. Remove from the heat. Working in four separate batches, add 3 cups of the tomato mixture and 1 cup cream to a blender and blend to until smooth. Season with salt and pepper. For the grilled cheese: Butter the brioche slices and place, buttered-side down, in a large saute pan over medium heat. Top each with a slice of American cheese. Mix the Gruyere, provolone and Swiss together, and then evenly distribute over the American cheese. Drizzle with the truffle oil. Cook until the buttered side of the bread is toasted and golden brown. Sandwich the bread together and serve with the bisque. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 29497,"Baby Fondant Packages 3 (18.25-ounce) boxes classic white cake mix 4 cups water 9 egg whites 1/4 cup plus 2 tablespoons vegetable oil 2 cups apricot preserves Powdered sugar 2 (24-ounce) boxes of ready-to-use pure white rolled fondant (recommended: Wilton) Green, pink, blue, and yellow food colorings Instructions: Preheat oven to 350 degrees F.
Butter and flour cake pans. Combine 2 cake mixes, 2 2/3 cups of water, 6 egg whites, and 1/4 cup of oil in large bowl. Beat for 3 minutes, or until well blended. Pour batter into 10-inch pan.
Combine 1 cake mix, 1 1/3 cups of water, 3 egg whites, and 2 tablespoons of oil in same bowl. Beat for 2 minutes, or until well blended. Pour batter into 8-inch pan. Bake 10-inch cake for 1 hour 15 minutes, and 8-inch cake for 55 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling racks for 30 minutes. Invert cakes onto cooking racks and cool completely.
Stir preserves in a heavy small saucepan over medium-high heat until beginning to boil. Strain preserves into small bowl to make a glaze. Spoon 1 tablespoon of glaze into center of each cardboard round. Place boards, glaze side down, atop cakes. Invert cakes onto boards. Brush remaining glaze over cakes.
For The Fondant:
Sprinkle work surface and rolling pin with powdered sugar. Soften fondant in the microwave at 30-second intervals, until workable. Wearing gloves, knead green food coloring, 1 drop at a time, into fondant from 1 box. Roll out green fondant into 18-inch square that is 1/4-inch thick, rotating to prevent sticking. Pierce bubbles that appear in fondant. Slide hands under fondant and drape over 10-inch cake; smooth over surface. Trim excess fondant from around base of cake. Brush off excess powdered sugar.
Knead trimmings together; wrap in plastic. Knead pink food coloring, 1 drop at a time, into 1/2 cup of white fondant. Knead blue food coloring, 1 drop at a time, into 1/2 cup of white fondant Wrap pink and blue fondants separately in plastic; set aside. Knead yellow food coloring, 1 drop at a time, into remaining fondant from second box. Roll out yellow fondant into 15-inch square that is 1/4-inch thick. Slide hands under fondant and drape over 8-inch cake; smooth over surface. Knead trimmings together; wrap in plastic.
Place 8-inch cake atop 10-inch cake. Roll out colored fondant trimmings separately into 1/4-inch thickness. Cut out shapes from fondant with cookie cutters. Moisten shapes with water, then dab gum arabic onto moistened side; press shapes onto cakes to adhere. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29498,"Purple Haze 1/2-ounce vodka (recommended: Skyy Vodka) 1/2-ounce gin (recommended: Beefeater Gin) 1/2-ounce light rum 1/2-ounce Hiram Walker Raspberry Liqueur 3 ounces sour mix (recommended: Finest Call Sour Mix) Ice Lemon-lime soda (recommended: Sprite) Lemon wedge, for garnish Instructions: Combine first 5 ingredients in a cocktail shaker with ice. Shake and strain into a 14-ounce beverage glass. Top with soda and garnish with a lemon wedge. Serve with a tall straw. ","[Gin, Vodka, Rum]" 29499,"Steak Sandwich Salad Board Two 1-pound, 3/4-inch-thick rib eye steaks 2 large onions, sliced into 1/2-inch rounds
2 tablespoons lemon pepper seasoning
Kosher salt
4 tablespoons olive oil, plus more for drizzling
1 loaf crusty bread
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce 1/2 teaspoon freshly ground black pepper
1 head green or red leaf lettuce, leaves separated 2 tomatoes, sliced
6 ounces white Cheddar, sliced
2 scallions, greens only, sliced thinly
Sea salt, for sprinkling
Instructions: Preheat the oven to 400 degrees F. Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt. Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside. Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes. Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside. Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board. Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 29500,"Chocolate Almond Avocado Brownies 1/2 cup whole wheat flour 1/2 cup Dutch-process cocoa 1/2 teaspoon salt 1 cup almonds 4 ounces good-quality bittersweet chocolate 1/2 cup canola oil 1 large, ripe Hass avocado, pitted and peeled 6 eggs 1/2 cup granulated sugar 1 cup dark brown sugar Instructions: Preheat the oven to 350 degrees F. Line a 9 13-inch glass baking dish with parchment and grease the parchment. Whisk the flour, cocoa, and salt together in a large mixing bowl. Grind the almonds in a food processor until roughly chopped. Stir the nuts into the cocoa mixture. Break up the chocolate and add the pieces to the food processor. Pulse just until coarsely chopped and stir into the cocoa mixture. Wipe out the food processor; then add the oil, avocado, eggs, and sugars and proces until smooth. Use a rubber spatula to transfer the avocado mixture to the bowl with the cocoa mixture; then gently fold the dry ingredients into the wet ingredients. Pour the batter into the baking dish and bake for 35 minutes, until the batter has just barely set in the middle. Allow to cool fully before slicing into 3 4-inch brownies. ; Prep Time: 15 minutes . ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Sweet Potato and Black Bean Tacos with Spicy Avocado Salsa 1 large sweet potato, peeled and cubed 1 cup black beans, drained and rins" 29501,"Convenience Caesar 1/3 cup olive oil One 15-ounce can chickpeas, drained and rinsed
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 32-ounce bag chopped romaine (6 to 7 cups)
1 cup store-bought Caesar dressing 3 tablespoons store-bought pesto
Freshly ground black pepper 1/2 teaspoon chili powder, optional
Parmesan, for shaving Fresh parsley leaves
Instructions: Heat the olive oil in a pan over medium heat. Add the chickpeas and season with the chili powder, garlic powder, salt and pepper and cook, shaking the pan occasionally, until crisp, about 12 minutes. For the dressing: Add the Caesar dressing to a bowl. Stir in the pesto, black pepper to taste and chili powder, if using. Set aside. Add the romaine to a large bowl. Add the dressing and toss to coat. Place on a platter, then drain the chickpeas on a paper towel-lined plate. Sprinkle the crispy chickpeas over the salad while they are still hot. Shave over the Parmesan and scatter the parsley leaves, then enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 29502,"Pico de Gallo Pilaf 1 tablespoon extra-virgin olive oil 1/2 cup orzo pasta 1 cup white rice 2 cups chicken broth or vegetable broth 4 plum tomatoes, halved, seeded and finely chopped 1 small onion, red or white, finely chopped 1 jalapeno pepper, seeded and finely chopped A handful cilantro leaves, finely chopped 1 lime, zested and juiced Salt Instructions: Heat the extra-virgin olive oil in a sauce pot over medium heat. Add the orzo and toast until deep golden. Stir in the rice and broth and bring to boil. Reduce the heat to low, cover the pot and simmer for 17 to 18 minutes. In a small bowl, combine the tomatoes, onions, jalapeno, cilantro, and lime zest and juice. Season with salt, to taste. When rice is cooked, fluff with fork and stir in the salsa. Transfer to a serving bowl and serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 29503,"Reuben Pigs in Blankets 1/2 cup sauerkraut, drained and roughly chopped 3 tablespoons pickle relish 1 8-ounce tube crescent roll dough 2 ounces Swiss cheese, shredded (about 1/2 cup) 24 beef cocktail franks 1 large egg, lightly beaten Caraway seeds, for topping Thousand Island dressing and/or spicy brown mustard, for dipping (optional) Instructions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Combine the sauerkraut and relish in a small bowl; set aside. Unroll the crescent dough and pinch the seams together with your fingers. Cut the dough in half lengthwise, then slice each half crosswise into 12 strips. Spread about 1 teaspoon of the sauerkraut-relish mixture on each strip of dough, leaving a 1/2-inch border on one short end. Sprinkle with the cheese. Place 1 frank on each strip of dough and roll the dough around the frank, pressing lightly to seal. Transfer to the baking sheet seam-side down; brush with the beaten egg and sprinkle with caraway seeds. Bake until the dough is golden brown, about 15 minutes. Serve with Thousand Island dressing and/or mustard. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29504,"No-Bake Yuzu Cheesecake Nonstick cooking spray 5 ounces gingersnap cookies (about 20 cookies), broken into pieces (about 2 cups) 4 tablespoons unsalted butter, melted 1/8 teaspoon kosher salt 1 cup cold heavy cream Three 8-ounce packages cream cheese, at room temperature 3/4 cup granulated sugar 3 tablespoons yuzu juice (see Cook\u2019s Note) 2 tablespoons confectioners\u2019 sugar 1 teaspoon pure vanilla extract 2/3 cup granulated sugar 1/2 cup yuzu juice 2 1/2 teaspoons cornstarch 1/8 teaspoon kosher salt 2 large eggs and 2 large egg yolks 4 tablespoons cold unsalted butter, cut into small cubes Instructions: For the crust: Lightly coat a 9-inch springform pan with cooking spray. Add the gingersnap cookies to a food processor and pulse to fine crumbs (see Cook\u2019s Note). Add the melted butter and salt and pulse until the cookie crumbs are completely coated with the butter. Press the crumb mixture into the bottom of the prepared pan, taking care to get the crust evenly to the edges. Freeze until firm, about 20 minutes. For the filling: Meanwhile, whip the cream in a large bowl with a handheld electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Set aside. Beat the cream cheese and granulated sugar in another large bowl with the mixer until fluffy and smooth, 2 to 3 minutes. Add the yuzu juice, confectioners\u2019 sugar and vanilla. Beat until combined, about 1 minute. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula. Pour the filling evenly over the crust, smoothing the top. Cover and refrigerate until the top is firm, 4 hours. For the yuzu curd: Whisk together the granulated sugar, yuzu juice, cornstarch and salt in a 2-quart saucepan over medium heat and bring to a boil, whisking occasionally. Meanwhile, whisk together the whole eggs and yolks in a medium bowl. Reduce the heat and simmer for 1 minute, then remove from the heat. Whisk about half of the hot yuzu mixture into the eggs, then add the egg mixture to the saucepan, whisking continuously until combined. Cook over medium heat, whisking constantly, until the mixture thickens and has the consistency of pudding, 1 to 2 minutes. Remove from the heat and whisk in the butter, a few cubes at a time, until melted. Strain the curd through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the curd. Refrigerate until chilled, at least 2 hours. To assemble, gently spread the yuzu curd over the cheesecake, smoothing the top. Refrigerate until set, 4 to 8 hours. Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Transfer the cake to a serving platter or cake stand. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 29505,"Fried Chicken 1 quart low-fat buttermilk 6 cloves garlic, bruised 1/3 cup hot sauce (recommended: Tabasco) 1 (3-pound) chicken, cut into 8 pieces 4 cups all-purpose flour 4 tablespoons salt (sea salt or kosher) 1 tablespoon finely ground black pepper 3 cups corn oil 1/2 cup unsalted butter Instructions: Combine the buttermilk, garlic, and hot sauce and stir well. Submerge the chicken pieces in the buttermilk. Let soak for at least 2 hours in the refrigerator, but preferably overnight. Preheat the oven to 350 degrees F. Sift together the flour, salt, and pepper. Heat the oil and butter over medium heat in a large skillet until the foaming of the butter begins to subside. Pull the pieces of chicken out of the buttermilk 1 at a time. Let the excess buttermilk drip off, and then coat the chicken in the seasoned flour. Coat well and shake off any excess flour. Place the chicken skin side down into the hot oil. Cook until nicely browned, 10 to 12 minutes per side. Place the chicken on a sheet tray and bake in the oven for 10 to 15 minutes. You should see the juices of a thigh or leg run clear when you pierce the chicken with a fork. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 29506,"Loaded Potato Skins 4 small russet potatoes (about 1 1/2 pounds) Skin from 3 chicken thighs
Kosher salt and freshly ground black pepper
4 ounces white Cheddar, shredded (1 cup)
4 ounces provolone, shredded (1 cup)
1/2 cup sliced black olives
1/2 bunch scallions, chopped, whites and greens divided
Sour cream and sriracha, for garnish
Instructions: Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork, then place them directly on the middle oven rack and bake until soft when squeezed lightly and the skin is crisp, about 1 hour. Remove and let cool to handle, 15 minutes. (Leave the oven on.) Meanwhile, heat a large, dry skillet over medium-high heat. Lay the chicken skin flat on a work surface and sprinkle with salt and pepper on both sides. Place the skin flesh-side down in the skillet and fry like bacon, placing a heatproof plate or bowl on top for even cooking and extra crispness, until golden brown, about 5 minutes per side. Remove to paper towels reserving the chicken fat (schmaltz). Break the skin into pieces when cool enough to handle.
Slice the potatoes in half. Scoop out the middles (save for another use such as pancakes, soup or mashed potatoes). Lay cut-side up on a baking sheet. Brush with the schmaltz and sprinkle with more salt and pepper. Bake until lightly brown, about 10 minutes.
Turn the oven to broil. Combine both cheeses, the olives and scallion whites in a small bowl. Divide into the scooped potatoes and broil until the cheese is bubbly, 2 to 3 minutes. Garnish with the chicken skin, scallion greens, sour cream and a dash of sriracha. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29507,"Braised Pork Tacos 1 (4 to 5 pound) boneless pork shoulder Salt and freshly ground black pepper 2 tablespoons vegetable oil 2 tablespoons extra-virgin olive oil 2 onions, cut into wedges, root end attached 4 large cloves garlic, crushed 1 1/2 teaspoons chopped oregano leaves, half a palmful 2 red chiles, thinly sliced 4 bay leaves 1 (12-ounce) bottle Mexican beer 2 cups chicken stock 4 oranges, juiced about 2 cups 1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce 2 limes, juiced 1 1/2 cups white wine vinegar or white balsamic vinegar 1/2 cup sugar 2 small red onions, thinly sliced 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings 1/4 head red cabbage, shredded 1 cup crumbled queso fresco or 2 cups shredded Monterey jack 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel Instructions: Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes. Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve. Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks. Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use. While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool. To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 29508,"Grilled S'mores Cakes 4 pre-made dessert shortcake shells 1/2 stick unsalted butter, melted (1/4 cup) 1/4 cup chocolate hazelnut spread 1/4 cup crushed graham crackers (about 2 crackers) 1/2 cup mini marshmallows 1/4 cup chocolate sauce Instructions: Preheat the grill to medium heat. Brush all sides of the shortcakes and a 12-inch square of aluminum foil with the melted butter. Spoon a heaping tablespoon of the chocolate hazelnut spread into the well of each shortcake shell. Sprinkle with about 1 tablespoon crushed graham crackers. Top each with mini marshmallows. Place the prepared foil on top of the grill grate. Place the cakes onto the foil. Close the cover and cook until the marshmallows are browned and toasted, about 5 minutes. Remove from the grill, place on a plate and drizzle with the chocolate sauce. ","[Chardonnay, Riesling, Moscato, 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: Baked Ziti with Meat Sauce 8 oz ziti pasta 1 lb ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup tomato" 29509,"Steak au Poivre 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick Kosher salt 2 tablespoons whole peppercorns 1 tablespoon unsalted butter 1 teaspoon olive oil 1/3 cup Cognac, plus 1 teaspoon 1 cup heavy cream Instructions: Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 29510,"Molasses Seared Elk Loin 1 teaspoon black peppercorns 1/8 teaspoon star anise 1 teaspoon salt 1/2 teaspoon cumin seed, roasted 1/2 teaspoon chamomile, whole 1/2 teaspoon chili powder, roasted 1/2 orange peel, dried 1/2 teaspoon paprika 1/2 tablespoon onion, granulated 1/2 teaspoon garlic, granulated 1 tablespoon red onion, diced 1 tablespoon white onion, diced 2 tablespoons green onion, diced 2 tablespoons leek, diced 2 tablespoons chives, diced 3 cups milk 3/4 cup polenta, yellow cornmeal 1 1/2 teaspoons salt 1/4 teaspoon black pepper 3/4 cup shallots 1 slice raw bacon, finely chopped 4 tablespoons blackberry or raspberry liqueur 3/4 cup blackberries, frozen 1/3-ounce sage, fresh 1/2 cup brown sugar 1/3 cup dark corn syrup 4 tablespoons raspberry vinegar 2 tablespoons cornstarch 1/2 cup water 6 (6-ounce) elk loin medallions 1/2 cup molasses Instructions: For the Sonoran Spice: In food processor, grind peppercorns and star anise until completely powdered. Add cumin seed and chamomile; grind until smooth and then add remaining ingredients. Set aside For the Five Onion Polenta: Saute onions in a very hot and dry pan, set aside. In a sauce pot, bring milk to a boil, stir in polenta and cook for 6 minutes, until very thick. Add sauteed onions, salt, and pepper. Line a sheet pan with plastic wrap; spread the polenta on the pan and level it (bang the pan to settle it, if necessary). Cool, then cut into triangle portions. Set aside. For the Sage Blackberry Roasted Shallot Compote: Saute the shallots until soft, but not burned. In a saucepot, saute bacon until lightly brown. Add liqueur and deglaze the pan. Add all remaining ingredients, except the cornstarch and water. Heat to 180 degrees. Mix the cornstarch and water to form a slurry. Add slurry to thicken mixture, stirring very lightly so the blackberries don't break up. Compote should be chunky, not smooth. Set aside. To prepare the Elk: Coat the elk with the molasses. Dredge in sonoran spice and place in a very hot cast iron skillet. Sear elk on both sides until dark in color. Place in a preheated 300 degree oven for 8 to 10 minutes or until desired internal temperature is met. Place elk on polenta pieces and top with the compote. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 29511,"Red Velvet Smoothie 1 1/2 cups frozen strawberries 1/2 cup cooked beets, chopped
1/4 cup vanilla Greek yogurt
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
Instructions: Place the strawberries, beets, yogurt, cocoa and honey in the carafe of a high-powered blender. Blend until a thick smoothie forms, about 30 seconds. Pour into a chilled serving glass. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 29512,"Chesapeake Chowder 18 Chincoteague oysters, or Blue Point or Kumamoto 4 tablespoons butter 1 medium leek, diced, white part only 1 medium onion, diced (about 1 cup) 3 shallots, peeled and minced 1 tablespoon fresh picked thyme leaves 5 strips bacon, diced 3 teaspoons all-purpose flour 3 cups fish stock 2 cups clam juice (bottled is fine) 1/2 cup dry white wine 2 large potatoes, peeled and diced (about 2 cups) 2 ounces Virginia ham, finely diced 2 cups fresh-shucked corn 1 cups heavy cream 1/4 cup sherry 4 drops hot sauce (recommended: Tabasco) 1 pound rockfish or striped bass fillets, skinned and cut into 1-inch cubes 16 ounces jumbo lump crab meat (picked for shells) 2 tablespoons chopped chives Sea salt Cracked pepper Instructions: Shuck the oysters and strain the liquor through a fine mesh sieve. Reserve oysters and liquid separately. In a saute pan, add the butter and heat until bubbling. Add the leeks, onions, shallots, and thyme and cook until transparent. In a separate large saucepan over medium-high heat, add the bacon and cook until crisp. Lower the heat, add the flour and cook the \roux\ for 5 to 6 minutes. Add the fish stock, clam juice, oyster liquor, white wine, potatoes, and Virginia ham. Raise heat to high and bring to a simmer. Add the cooked leek-onion mixture and reduce all by 1/4. Add the corn and cook for 4 minutes. Add the cream, sherry, and hot sauce and cook 4 more minutes, stirring so as not to scorch. Add the rockfish, crabmeat and oysters and cook a minute or two. Check salt and pepper, noting that the ham is very salty so the chowder won't need much. Serve in 6 warm soup terrines and garnish with the chopped chives. Serve with corn breadsticks or common crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29513,"Greek Potato Salad: Patatosalata 2 pounds red Bliss potatoes, boiled and quartered 1 medium red onion, halved and sliced into half moons 2 scallions, thinly chopped 24 Kalamata olives, pitted and halved 1 tablespoon finely chopped dill 1 tablespoon finely chopped fresh oregano 2 ounces olive oil 1/2 ounce red wine vinegar 1 lemon, juiced Kosher salt Freshly ground black pepper Instructions: In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano. In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper. Pour over the salad and mix well. Refrigerate until ready to serve. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 29514,"Crispy Skinned Salmon with Maitake Dashi 2 quarts water 1 (12-inch) piece kombu 1/2 cup bonito flakes 3 cups maitakes, coarsely chopped 4 pieces salmon fillet, center cut, skin on (scaled), 5 to 6 ounces each Fleur de sel and black pepper 1 package daikon sprouts Instructions: In a large pot, add water and kombu. Bring to a boil and remove from heat. Discard the kombu and add the bonito flakes to the hot water. Let flakes steep for 5 to 8 minutes. Strain to remove solids. Add maitakes to dashi, and check for seasoning. On a small plate, season the fillets, skin side only, with fleur de sel and pepper. Heat a skillet to very high and crisp up the skin side only. The top of the salmon should still be raw. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29515,"Fancy Fish and Zucchini Fries Vegetable oil, for frying 1/2 cup milk
Juice of 1 lemon
1/2 cup cornstarch
1 teaspoon kosher salt
2 medium zucchini (1 pound total), cut into 3-by-1/2-inch batons
Sea salt flakes, for sprinkling
2 cups all-purpose flour 2 teaspoons kosher salt and pinch black pepper
1/4 cup cornstarch
2 teaspoons baking powder
One 12-ounce bottle brown ale
1 1/2 pounds cod, haddock or pollock fillets, cut into finger-size strips
Sea salt flakes, for sprinkling
Store-bought tartare sauce Lemon wedges
1 small bunch of fresh parsley
Instructions: Fill a large deep pot halfway with vegetable oil and heat over medium-high heat to 375 degrees F on a deep-fry thermometer. Preheat the oven to 200 degrees F. Place a wire rack on a sheet pan and set aside. For the zucchini fries: Add the milk and lemon juice to a bowl and mix. Add the cornstarch and salt to a separate bowl and mix. Place the zucchini batons first in the milk and then in the cornstarch and toss to coat. Carefully add the zucchini batons to the hot oil in 2 batches and fry until golden brown, about 4 minutes per batch. Remove to the prepared wire rack and sprinkle with sea salt. Keep warm in the oven while you make the fish goujons. For the fish goujons: Place 1/2 cup of the flour in a shallow dish, add 1 teaspoon of the salt and the pepper, then mix. Combine the cornstarch, baking powder, remaining 1 teaspoon salt and remaining 1 1/2 cups flour, then whisk together. Slowly add the brown ale and mix until just combined. Dredge the fish, one piece at a time, in the seasoned flour, shaking off the excess, then dip into the batter, coating well. Lower the fish into the hot oil in 2 batches and cook until golden brown, about 3 minutes per batch, flipping halfway. Remove to a paper towel-lined plate and sprinkle with sea salt. To serve, place the goujons on one end of a platter or board. Remove the fries from the oven and arrange on the other end. Place a ramekin of tartare sauce on the platter, then garnish with lemon wedges and the parsley to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29516,"Almond Tart with Raspberries 4 ounces/1 stick (110 grams) butter 4 ounces/generous 1/2 cup (110 grams) castor sugar 4 ounces/generous 1 cup (110 grams) ground almonds Fresh raspberries Red Currant Glaze, recipe follows 1/2 pint (300 milliliters/1 1/4 cups) whipped Jersey cream 12 ounces (350 grams) red currant jelly 1 tablespoon plus 1 teaspoon water Instructions: Preheat the oven to 350 degrees F /180 degrees C. Cream the butter well and then just stir in the sugar and ground almonds. (Don't over beat or the oil will come out of the ground almonds as it cooks.) Put a teaspoon of the mixture into 24 small patty tins, or divide between 2 by 7-inch sandwich tins. Bake until golden brown 10 to 30 minutes depending on the pans used. The tarts or tartlets are too soft to turn out immediately, so cool in the tins for about 5 minutes before turning out. Do not allow to set hard before removing to a wire rack or the butter will solidify and they will stick to the tins. If this happens pop the tins back into the oven for a few minutes so the butter melts and then they will come out easily. Just before serving, arrange whole raspberries on the base. Glaze with Red Currant Glaze and decorate with rosettes of Jersey cream. Melt the red currant jelly with the water in a small stainless steel saucepan. Stir gently, but do not whisk, or it will become cloudy. Cook it just for 1 to 2 minutes longer for the jelly to darken. Store any leftover glaze in an airtight jar and reheat gently to melt it before use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 29517,"Coriander and Mustard Seed Crusted Salmon 1 cup panko breadcrumbs 1 tablespoon crushed mustard seeds 2 teaspoons cracked coriander seeds 1 tablespoon minced fresh parsley Salt and freshly ground black pepper 1/4 cup Dijon mustard 1/2 cup plain yogurt 1/4 cup sour cream 1/4 cup fresh watercress, minced 2 tablespoons rice wine vinegar 1 tablespoon thinly sliced fresh mint 1 teaspoon minced garlic Six 6 to 7-ounce salmon fillets, with skin 2 tablespoons grapeseed oil Fresh herbs, for garnish, optional Instructions: For the crust: In a bowl, blend the panko, mustard seeds, coriander seeds and parsley together. Season with salt and pepper.
For the wash: In a second bowl, blend the mustard with 1/2 cup water, whisking well to blend.
For the sauce: Whisk the yogurt, sour cream, watercress, vinegar, mint and garlic in a bowl. To ensure the spices are blended, scrape the sides and whisk a second time. Hold at room temperature if using within 30 minutes, or refrigerate for future usage.
For the salmon: Coat the salmon with the wash, and then finish the top side (skin side) with the crust. Repeat the process with each fillet.
In medium saute pan over medium heat, coat the bottom of the pan with the oil. When warmed, add the crusted side of the salmon to the pan and cook, in batches, until golden brown, 2 to 3 minutes. Flip the fish and finish cooking until desired temperature. Remove from the pan.
Finally, sauce the plates with 2 ounces of the watercress/mint sauce. Top with the salmon and fresh herbs if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29518,"Swedish Meatballs with Gravy 2 slices white bread, without the crusts, torn into pieces 1/4 cup milk 3/4 pound ground beef 3/4 pound ground pork 1 small red onion, grated or very finely chopped 1 egg 1/8 teaspoon ground allspice 1/4 teaspoon ground cardamom 1/8 teaspoon ground ginger Salt and freshly ground black pepper Butter and vegetable oil for frying meatballs 2 cups beef stock 2 tablespoons flour 1/4 cup heavy cream Salt and freshly ground black pepper Fresh parsley, for garnish Instructions: In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.) Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm. To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper. To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29519,"Chocolate Souffles 7 ounces finely chopped bittersweet or semisweet chocolate 4 tablespoons unsalted butter, plus for preparing the molds 1 1/2 teaspoons pure vanilla extract 3 large egg yolks 3 tablespoons warm water 1/2 cup sugar, plus 2 tablespoons 8 large egg whites, room temperature 1/2 teaspoon fresh lemon juice Confectioners' sugar for garnish Instructions: Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.) Set an oven rack in lower third of the oven and preheat to 400 degrees F. Put the chocolate and butter in a medium 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. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside. Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.) Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak. Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.) Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 29520,"Pork Crown Roast with Royal Glaze and Gravy 2 tablespoons grill seasoning 1 (7 to 8-pound) pork crown roast 2 1/2 cups chicken broth, divided 3 tablespoons spicy brown mustard 1 tablespoon Worcestershire sauce 3/4 cup Canadian whiskey, divided (recommended: Crown Royal) 1 teaspoon chopped garlic 2 teaspoons chopped ginger 1/3 cup apple butter 1 bunch fresh parsley, for garnish Instructions: Preheat the oven to 325 degrees F. Sprinkle the grill seasoning over the roast, making sure it is thoroughly seasoned. Place the crown roast into a roasting pan, bone ends up. Roast, uncovered, for 20 to 25 minutes per pound of meat, about 2 1/2 to 3 1/2 hours, or when the internal temperature is 150 degrees F. Make sure to baste with any pan drippings every 20 minutes for the first 2 hours. For the last hour of cooking, baste with the royal glaze. Wrap the bone ends with aluminum foil if they begin to brown too quickly. While the roast is cooking, whisk together 1 cup chicken broth, mustard, Worcestershire sauce, 1/4 cup whiskey, garlic, ginger, and apple butter in a saucepan and place over medium-low heat. Let simmer until thick and reduced by a third, 12 to 15 minutes. Brush the glaze onto the roast every 15 minutes for the last hour of cooking. Remove the roast from the oven, transfer to a serving platter, and let rest for 15 minutes before slicing. Garnish the platter with parsley. Place the roasting pan over medium heat and deglaze with the remaining 1/2 cup whiskey, scraping up the bits with a flat edged spoon. Add the remaining royal glaze, remaining 1 1/2 cups chicken broth, and let simmer until thickened and reduced by half. Pour into a gravy boat and serve with the roast. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 29521,"Yeast Rolls 1/2 cup sugar, plus a pinch 1/2 cup warm water (105 to 115 degrees F) 2 packages active dry yeast 2 teaspoons salt 1/3 cup solid vegetable shortening 1 cup cold water 1 egg, well beaten 4 1/2 cups all-purpose flour 2 tablespoons butter, melted Instructions: In a large bowl, add a pinch of sugar to the warm water. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir to dissolve yeast. Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat in 2 cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough. Place the dough in a well-greased bowl and turn to coat the dough. Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours. Punch the dough down and refrigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled. Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29522,"Mandarin Pancakes 3 cups (390 grams) all-purpose flour, plus more for dusting 1 1/2 teaspoons kosher salt 1/2 cup (120 grams) boiling water 1/2 cup (120 grams) cold water About 2 tablespoons (25 grams) neutral oil or sesame oil Instructions: In a large bowl, whisk together the flour and salt and create a well in the middle. Add the boiling water, mix it in with a spatula, and then incorporate with your hands until you have a mealy shaggy mixture. Mix in the cold water and bring everything together into a dough. Turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel and let rest for 15 minutes. Heat a large skillet over medium-high heat. Divide the dough into 16 equal pieces. Form them into balls and keep them covered when you\u2019re not working with them. Use your palms to smash 2 balls of dough into equally sized discs about 2-to-3-inches-wide. Brush the top of one disc with a thin layer of oil and stack the other disc on top of it to create one thick disc. Using a rolling pin, roll the disc into a 7-to-8-inch-wide pancake, dusting your work surface and rolling pin with flour if needed to prevent sticking. Place it in the dry skillet and cook for about a minute on each side, until splotchy with brown marks. Transfer to a plate and cover with a towel. Repeat with the remaining dough, stacking the cooked pancakes on top of one another and keeping them covered so that they steam. When they\u2019re cool enough to handle, peel the two halves of each pancake apart so that you have two very thin pancakes (NIFTY, HUH?!) and enjoy immediately while they're still warm. Leftovers that have cooled completely can be wrapped tightly in plastic wrap and stored in the refrigerator for a few days. Reheat in the microwave covered by a damp paper towel. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29523,"Stuffed Yellow Squash with Stewed Tomatoes 3 medium yellow squash 4 ounces sweet butter 1/2 cup leeks, bottom part, chopped 1/2 cup onions, chopped 1 tablespoon parsley, chopped 1 teaspoon garlic, chopped 3/4 cup grated Parmesan cheese (optional) 1 cup plain bread crumbs Salt and pepper to taste 1/4 cup water 3 medium vine ripened tomatoes 1/4 cup vegetable oil 1/2 cup white onions, chopped 1 teaspoon garlic, chopped 1/2 cup celery, chopped 1/2 cup green peppers, chopped 3 teaspoons sugar 1 tablespoon fresh parsley, chopped 1 teaspoon fresh thyme, chopped 1 bay leaf Salt and pepper to taste Instructions: SQUASH: Take 2 of the squash and cut lengthwise. Remove flesh using a teaspoon from each half of the squash. The hollowed shell should be approximately 1/8-inch thick. Chop flesh into small pieces. Take the third whole squash and chop into small pieces as well. Combine chopped whole squash and flesh and set aside. Add butter to saucepan on medium heat and add leeks. Cook for approximately three minutes or until tender. Add chopped garlic and chopped squash. Cook until tender, approximately 4 minutes. Add bread crumbs, Parmesan cheese and parsley. Stir mixture and remove from heat. Season with salt and pepper and allow the mixture to cool for about two minutes. Stuff each hollowed squash with vegetable mixture. Place them, stuffed side up in a casserole dish with 1/4 cup of water. Cover and bake in 350 degree oven for approximately 20 minutes or until squash is tender. Remove from oven and serve with stewed tomatoes. STEWED TOMATOES: Score bottom of each tomato making an 'X' mark. Place tomatoes in boiling water for 2 minutes. Remove tomatoes and shock them with ice cold water. Peel skin from tomatoes starting from the bottom using scored 'X' mark as a guideline. After removing skin, chop tomatoes and set aside. Add vegetable oil to saucepan on medium heat. Add chopped onions and cook for approximately 3 minutes. Stir occasionally, add garlic, celery, green peppers, chopped tomatoes, and sugar. Stir mixture and simmer for 10 minutes. Add parsley, thyme, and bay leaf and stir again. Simmer for approximately 10 to 15 minutes. Season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29524,"Kids Can Make: Healthy, Gluten-Free Cheesy Crackers 1 large egg, separated 1 tablespoon cider vinegar 1 1/2 cups gluten-free all-purpose flour, plus more for dusting 1 tablespoon cornstarch 3/4 teaspoon kosher salt, plus more for sprinkling 1/2 teaspoon baking powder 1/2 teaspoon dry mustard 1/2 teaspoon paprika 1/4 teaspoon turmeric 6 tablespoons unsalted butter, cut into small pieces 1/2 cup shredded Cheddar 1/2 cup grated Parmesan 1 tablespoon white sesame seeds 2 teaspoons poppy seeds Instructions: Whisk together the egg white, vinegar and 3 tablespoons water in a small bowl; set aside. Refrigerate the egg yolk in a small bowl, covered, until ready to use. Pulse the flour, cornstarch, salt, baking powder, mustard, paprika and turmeric in a food processor to combine. Add the butter, Cheddar and Parmesan, and pulse until the butter is completely broken up. Pour in the egg white mixture, and pulse until the dough comes together in a ball. (It's OK if it's a little wet.) Transfer the dough to a large piece of plastic wrap, and pat it into a 1/2-inch-thick round. Wrap it up, and refrigerate to chill and firm up the dough, about 1 hour. Position 2 oven racks at the top and bottom third of the oven, and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Roll the dough out on a large piece of parchment (to keep it from sticking to the counter) to about 1/8 inch thick. Cut shapes out with a 1 1/2-inch cookie cutter, and transfer the cutouts to the prepared baking sheets, spacing them about 1/2 inch apart. Gather and reroll the scraps and cut out more crackers; repeat with any remaining scraps. (Dust the dough with flour if you find it too sticky.) Whisk 2 teaspoons water into the egg yolk. Brush the tops of each cracker with the mixture. Sprinkle each with some sesame seeds, poppy seeds and the tiniest pinch of salt. Bake 2 baking sheets of crackers at a time, until the crackers are deep golden brown on the bottom, about 20 minutes, rotating the sheets about halfway through. Let cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely. Bake the remaining cutouts. Store the crackers at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29525,"Fresh Herb Salad 1/4 cup fresh purslane, washed and patted dry 1/4 cup fresh chervil sprigs, washed and patted dry 1/4 cup lovage leaves, washed and patted dry 1/4 cup tarragon leaves, washed and patted dry 1/4 cup viola flowers, washed and patted dry 1/4 cup small basil leaves, washed and patted dry 1/4 cup snipped chives Drizzle of extra virgin olive oil Salt Freshly ground black pepper Instructions: Combine all of the herbs in a mixing bowl. Toss the herbs lightly in the oil. Season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29526,"New! New England Clam Chowder 1 tablespoon plus 1 teaspoon olive oil 4 slices Canadian bacon, diced (2 ounces) 1 large onion, chopped (about 2 cups) 6 stalks celery, diced (about 2 cups) Kosher salt and freshly ground pepper 1 tablespoon finely chopped garlic (about 3 large cloves) 2 teaspoons chopped fresh thyme 2 1-pound containers frozen clams packed in their own juice, thawed, juice reserved 1 1/4 pounds russet potatoes, cut into 1/2-inch dice 1 bay leaf 2 cups cold low-fat (1 percent) milk 2 tablespoons heavy cream 3 tablespoons all-purpose flour Hot sauce (such as Tabasco), for serving (optional) Instructions: Heat 1 teaspoon of the oil in a large soup pot over medium-high heat. Add the Canadian bacon and cook, stirring frequently, until crisp, 3 to 4 minutes. Transfer the bacon to a plate.
Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes. Add the garlic and thyme and cook, stirring, for 1 minute more. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil. Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
Whisk the milk, cream and flour in a bowl until the flour is dissolved. Slowly add the mixture to the pot, stirring constantly. While stirring, bring the soup to a simmer (do not boil). Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes. Add the clams and simmer 2 minutes more. Discard the bay leaf. Add salt and pepper to taste.
Right before serving, stir in the bacon. Serve with the hot sauce. Per serving: Calories 312; Fat 8g (Saturated 2g); Cholesterol 66mg; Sodium 510mg; Carbohydrate 33g; Fiber 3g; Protein 27g
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29527,"Guyanese Metemgee 5 cloves garlic, sliced 2 tablespoons olive oil 1 medium yellow onion, sliced 1/2 cup sliced scallions 4 cups chicken broth 2 medium red-skinned potatoes, quartered 1 large or 2 small sweet potatoes, peeled and cubed 1 pound cassava (yuca), peeled and cubed 2 ripe plantains, peeled and quartered 2 ears sweet corn, cut into thirds Two 13 1/2-ounce cans coconut milk 3 tablespoons adobo 1 tablespoon cl powder, such as cayenne, or to taste 1 teaspoon ground black pepper 3 sprigs fresh thyme 2 tablespoons cilantro Salt 4 large eggs 5 ounces okra, trimmed Instructions: Place the garlic and oil in a medium pot and cook, stirring, over medium heat until the garlic begins to turn golden. Add the onion and scallions to the pot and cook for 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Add the red-skinned and sweet potatoes. Cover and boil for 5 minutes. Add the cassava, plantains and corn; cover and bring to a boil. Once boiling, add the coconut milk, adobo, cl powder, black pepper, thyme, cilantro and salt to taste. Simmer over medium heat until the corn is cooked, 20 to 25 minutes. Gently place the eggs in the shell into the pot, cover and simmer for 6 minutes. Remove the eggs and place in a bowl of room-temperature water to cool slightly. Sprinkle the okra on top of the stew, cover the pot and reduce the heat to low. Peel the eggs while still warm. Add the peeled eggs back to the pot. Discard the thyme sprigs. Serve the stew hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 29528,"Green Apple, Cabbage, and Caraway Slaw 6 cups finely shredded green cabbage 2 red bell peppers, cored, seeded, and thinly sliced 2 tablespoons granulated sugar 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup white wine vinegar 2 tablespoons finely chopped Spanish onion 1 tablespoon caraway seeds, toasted in a small skillet and finely ground Sea or kosher salt and freshly ground black pepper 4 Granny Smith apples, halved, cored, and cut into julienne (skin left on) 2 cups small watercress sprigs 2 tablespoons finely chopped shallots 2 tablespoons thinly sliced (on the bias) red cl pepper 2 tablespoons thinly sliced (on the bias) scallions 1/2 cup fresh dill leaves 1/4 cup chopped fresh flat-leaf parsley Instructions: Combine the cabbage and bell peppers in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes.
For the dressing, combine all the ingredients in a blender and blend until smooth. Add the apples, watercress, shallots, cl pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 29529,"Potato Chips with Chica Comfort Sauce 1/2 cup sour cream 1/2 cup mayonnaise 1 tablespoon Worcestershire sauce 1/2 lemon, juiced Salt and pepper Shoe string potatoes or potato chips, for dipping Instructions: In a medium-sized bowl, whisk together the sour cream, mayonnaise, Worcestershire sauce, lemon juice and salt and pepper. Serve with shoe string potatoes or potato chips. ","[Chardonnay, Riesling, Gewrztraminer]" 29530,"Friendsgiving Party Punch 1 liter ginger ale Fresh cranberries, for the ice cubes 4 cups cranberry juice, chilled 1 bottle champagne, chilled 1/4 cup fresh lemon juice (about 2 lemons) 12 ounces vodka, optional 1 orange, sliced Instructions: Pour half of the ginger ale into ice cube trays, add a few cranberries to each compartment and freeze until almost solid, at least 4 hours. Add the cranberry juice, champagne, lemon juice, remaining ginger ale and vodka if using to a punch bowl and stir to combine. Add the ginger ale-cranberry ice cubes and sliced oranges to the punch. ","[Champagne, Prosecco, Riesling, Gewrztraminer]" 29531,"The Bull One 12-ounce bottle ginger beer One 12-ounce bottle pilsner or pale ale
2 ounces fresh lime juice
6 lime wedges, for garnish Instructions: Divide the ginger beer, pilsner and lime juice among 6 rocks glasses filled with ice. Stir and garnish with the lime wedges. ","[Ginger Ale, Pale Ale]" 29532,"Sunny's Quick Cheese Puff Squares 1 sheet frozen puff pastry, thawed All-purpose flour, for rolling 1/4 cup Dijon mustard
1 cup grated Parmigiano-Reggiano 10 to 14 sprigs fresh thyme, leaves finely chopped
Freshly cracked coarse black pepper
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Roll the pastry out flat on a lightly floured surface with a floured rolling pin. Brush off any excess flour. In a small bowl, combine the mustard with a splash of water to loosen. Brush the mustard over the entire top of the pastry. In a small bowl, stir together the cheese, thyme and a few grinds of black pepper. Sprinkle the entire sheet of pastry with the cheese mixture. Gently roll the top of the pastry again to lightly embed the topping into the pastry. Cut into 2-inch squares and pinch one set of opposite corners together on each square or leave flat. Place on the prepared baking sheet. Bake until the squares are puffed and golden brown, 10 to 14 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29533,"Grilled Sirloin Steaks with Pepper and Caper Salsa 2 red bell peppers 2 yellow bell peppers 1 tablespoon water 3 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1/4 cup capers, rinsed and drained 3 tablespoons chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 4 (8-ounce) boneless sirloin steaks, about 1-inch thick 2 teaspoons smoked salt or kosher salt 2 teaspoons herbs de Provence Olive oil, for drizzling Instructions: Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance). Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving. Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 29534,"Chicken-Tequila Tailgate Sandwiches 1/4 cup extra-virgin olive oil 1 cup julienned red onion 1 tablespoon minced jalapeno pepper 1/2 cup julienned roasted red bell pepper 1 rotisserie chicken, skin removed and meat shredded Sea salt and freshly ground pepper 1 tablespoon chopped garlic 2 tablespoons chopped fresh cilantro, plus more for topping 4 ounces cream cheese 1/4 cup grated parmesan cheese, plus more for topping 1 1/4 cups grated mozzarella cheese 1/4 cup fresh lime juice 3 ounces tequila 1/4 cup diced Roma tomatoes, for topping 4 sourdough rolls, warmed Instructions: Layer two 15-inch sheets of heavy-duty foil and fold them together around the edges to create one sheet. Repeat to make a second double-layered sheet of foil. Bend the edges of one of the sheets up 2 inches and crimp the corners so it can hold liquid. In order, layer these ingredients on the bent sheet of foil: olive oil, onion, jalapeno, bell pepper, chicken, 1/4 teaspoon salt, 1 teaspoon pepper, the garlic, cilantro, cheeses, lime juice and tequila. Place the second double-layered foil sheet on top of the ingredients and fold the top and bottom sheets together on all sides. Make sure the package is not leaking, then refrigerate until ready to cook. Preheat the oven to 250 degrees F or a grill to medium and place the foil packet in the oven or on the grill. Cook 10 minutes; flip and cook 10 more minutes. Slice the bag open and top with the tomatoes, cilantro and parmesan cheese. Serve on the warmed rolls. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Rioja]" 29535,"Limeade and Mint Soda 1 cup sugar 1 cup fresh mint leaves, plus 4 mint sprigs, for serving
2 cups store-bought pure or freshly squeezed lime juice Sparkling water, for serving
Lime rounds, for serving
Instructions: Combine the sugar with 1 cup water in a medium saucepan and bring to a simmer over medium-high heat, stirring until the sugar has dissolved. Turn off the heat and add the mint leaves. Muddle with a muddler or the back of a spoon. Allow to cool completely, about 20 minutes. Strain and discard the mint leaves. Add the lime juice and 4 cups water to a large pitcher. Pour the simple syrup into the limeade. Stir to combine. To serve, pour the limeade into glasses filled with ice. Top with some sparkling water. Garnish each with a lime round and mint sprig. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 29536,"Grilled Veggie Salad 1 large zucchini, sliced lengthwise into 1/2-inch slices Extra-virgin olive oil Kosher salt 1 large onion, sliced into thick rounds 4 plum tomatoes, cut in half lengthwise 2 cups baby arugula, washed 6 fresh basil leaves, torn 3 to 4 tablespoons red wine vinegar 1/2 cup crumbled feta Instructions: Preheat the grill. Toss the zucchini with olive oil and sprinkle with salt. Place the zucchini on the grill. Grill on both sides until the zucchini is soft, 4 to 5 minutes on each side. Repeat this process with the onions, the onions will fall apart but don't worry about it. (Go ahead and fill up the grill with veggies!) Repeat this process with the tomatoes, but only grill them for about 2 minutes on each side. When all the veggies are grilled, cut the zucchini into 1/2-inch strips and toss into a bowl. Cut the tomatoes in half again lengthwise and toss them in with the other veggies. Coarsely chop the onions and toss them in with the others. Toss in the arugula and basil. Season the mix with salt and add the vinegar. Taste to make sure it is delicious, and adjust the seasoning, if needed. Place on a serving platter and sprinkle with the feta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 29537,"Birria Tacos 3 pounds bone-in beef short ribs Kosher salt 5 dried California cl peppers, stemmed and seeded 5 dried pasilla cl peppers, stemmed and seeded 2 dried ancho cl peppers, stemmed and seeded 4 medium tomatoes, cored and quartered 1 small white onion, quartered 4 cloves garlic 12 black peppercorns 1 tablespoon achiote paste (available at Latin markets) Pinch of cumin seeds Freshly ground pepper 12 to 16 small corn tortillas, warmed Pickled red onions, for topping (below) Lime wedges, for serving Instructions: Put the short ribs in a large heavy pot. Season with 3 teaspoons salt and cover with water by about 1 inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce the heat to low and simmer until the meat is tender, 2 hours, 30 minutes to 3 hours. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly, then shred the meat from the bone. Skim the fat off the broth in the pot; reserve the broth. Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achiote paste and cumin and process until smooth, adding water if necessary. Mix about 1 cup reserved broth into the cl puree, then pour the puree through a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper. Use tongs to divide the meat among the tortillas. Top with pickled onions; serve with the remaining cooking liquid and lime wedges. Pickled Red Onions Mix 1 thinly sliced large red onion, 3/4 cup each white vinegar and water, 6 tablespoons sugar and 1/2 teaspoon each crumbled oregano and salt in a large resealable plastic bag; seal and shake, then refrigerate at least 24 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 29538,"Portobello Pizza 1 pint slow cooked tomato sauce (recommended: FreshDirect) 1 grilled flat bread (recommended: FreshDirect) 1 cup grated mozzarella cheese 2 tablespoons grated Parmesan 1 package sliced portobello mushrooms (or 3 loose portobello mushrooms) 1/2 pint green basil and pignoli pesto (recommended: FreshDirect) Dried oregano, salt and pepper Instructions: Preheat the oven to 450 degrees F. Ladle a hearty portion of tomato sauce (2/3 cup) and spread evenly onto the flatbread. Add a layer of grated mozzarella cheese and add 2 tablespoons parmesan cheese. Layer big meaty Portobello mushroom slices in a sun-burst design. Complete by drizzling a generous amount of pesto on top. Sprinkle with dried oregano, salt and pepper, to taste. Place in the oven and bake until cheese is melted and lightly browned and the crust is crispy. Serve with a smooth red wine such as Frey Vineyards Organic Sangiovese. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 29539,"Sweet Milk Griddle Cakes 3 cups sifted all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup sugar 1/4 teaspoon ground cinnamon 3 eggs 2 cups milk 3 tablespoons melted butter Instructions: Sift flour 3 times together with the baking powder, salt, sugar, and cinnamon. Beat the eggs, add the milk, and pour slowly into the dry ingredients. Beat thoroughly and add butter. Drop by spoonfuls onto a lightly greased hot griddle. When puffed full of bubbles and cooked on edges, turn and cook on the other side. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29540,"Parsnip Pancakes 1 1/2 pounds parsnips (about 9 medium), peeled 1 small white onion (about 2 ounces) 1 large egg, beaten lightly 1/8 teaspoon cayenne Pinch freshly grated nutmeg 1/8 teaspoon freshly ground pepper 1/2 teaspoon coarse salt 1/4 cup all-purpose flour 1/4 cup olive oil 1 tablespoon unsalted butter Instructions: In a large saucepan, bring 2 quarts salted water to a boil and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food processor fitted with coarse grating disk or on a hand grater, grate parsnips and onion coarsely. Line a baking sheet with waxed paper. In a bowl, stir together parsnips, onion, and egg and stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet. In a large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them as cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a 200 degree oven F. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 29541,"Edamame and Crab Ravioli with Orange Beurre Blanc 1 cup semolina flour, plus extra for dusting 1 cup all-purpose flour, plus extra for dusting 1 teaspoon kosher salt 3 large eggs 1 tablespoon extra-virgin olive oil 1 cup shelled edamame (soy beans), cooked until very tender 1/2 container (4-ounces) soft tofu 1 teaspoon truffle oil 1 teaspoon orange zest 1/4 cup mascarpone 8 ounces fresh Dungeness crabmeat 1 tablespoon basil chiffonade Kosher salt and freshly ground black pepper 1 cup white wine 2 tablespoons dry sherry 3 shallots, peeled and chopped 1 tablespoon peeled and chopped ginger 1 bay leaf 1/4 cup heavy cream 2 sticks (8-ounces) unsalted butter, cut into small pieces 1 orange, juiced 2 tablespoons fresh basil chiffonade Instructions: For the pasta dough: In a food processor, pulse the flours and salt together to blend. With the machine running, add the eggs, 1 at a time, allowing each to incorporate into the flour mixture. Once incorporated, slowly add the olive oil and continue blending until the mixture starts to form a ball. Remove the ball to a lightly floured work surface and knead it until it is smooth, about 10 minutes. Wrap the dough in plastic wrap and let it rest for 1 hour. While the dough rests, make the filling. For the filling: Put the edamame, tofu, and truffle oil into the bowl of a food processor and process until smooth. Transfer this mixture into a large bowl and fold in the orange zest, mascarpone, crabmeat, and basil and season with salt and pepper, to taste Roll the pasta: Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice dusting it with flour in between rolls if it feels sticky. Fold it into thirds, turn it 90 degrees, and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine, reducing the setting between each run, until you get to the second to last setting. Make the ravioli: Lay the pasta sheet on a floured work surface. With a 3-inch round cutter, cut out the ravioli circles. Spoon 1 teaspoon of filling into the center of each round. Lightly brush the edges with water, fold the circles over to form half moons, and press to seal the edges. Make sure you get out any air bubbles or your ravioli will explode when you cook them. Transfer them to a sheet tray coated with flour or semolina. Cover and set aside until you are ready to cook them. Make the sauce: In a medium saucepan over high heat, add the white wine, sherry, shallots, ginger, and bay leaf. Bring to a boil and reduce until syrupy. Add the cream and cook until it is reduced slightly. Turn the heat to medium-low, remove the bay leaf, and whisk in the butter bit by bit, being careful not to let the sauce boil. When all the butter is incorporated, add the orange juice. Stir in the basil and keep warm. To serve: Cook the ravioli in a large pot of boiling salted water over medium-high heat. Drain. Arrange 2 or 3 ravioli on each pasta plate and drizzle with the Orange Beurre Blanc. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 29542,"Raspberry-Almond Pie 2 sticks unsalted butter, cut into 1/2-inch pieces, chilled, plus more for greasing tart pan 2 cups all-purpose flour, plus more for dredging 1 cup almond flour 1/4 teaspoon fine salt 1/4 cup iced water, plus extra, as needed 1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature One 7-ounce tube almond paste, cut into 1/2-inch pieces, at room temperature 3 large eggs, at room temperature, beaten 1/4 cup all-purpose flour 2 tablespoons agave 1/2 teaspoon pure almond extract 12 ounces (about 3 1/2 cups) fresh raspberries 1 egg, beaten Instructions: Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan. For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes. Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes. For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula. In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer. On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving. Cut into slices and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29543,"Pull-Apart Deviled Egg Wreath 22 large eggs 8 ounces cream cheese, at room temperature
3/4 cup mayonnaise
1/4 cup shredded sharp Cheddar (about 1 ounce)
1/4 teaspoon paprika
Kosher salt
1 bunch scallions, thinly sliced (about 1 cup)
1 1/2 cups flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
Two 4-ounce jars diced pimentos (about 1 cup), drained well and roughly chopped
Instructions: Bring a large stockpot of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 12 minutes. Remove the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes. Peel the eggs and halve each lengthwise. Remove the yolks from 9 of the egg white halves and transfer the yolks to a food processor. Add 2 ounces of the cream cheese, 1/4 cup of the mayonnaise, the Cheddar, paprika and a pinch of salt. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the cheese filling to a small pastry bag and refrigerate while you make the second filling.
Remove the yolks from the remaining 35 egg white halves and transfer the yolks to the cleaned food processor. Add the remaining 6 ounces cream cheese, remaining 1/2 cup mayonnaise, the scallions, parsley, lemon zest and a big pinch of salt. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the herb filling to a large pastry bag and refrigerate while you arrange the egg whites.
Lay a large wooden cutting board (at least 26 inches by 18 inches) in front of you with one of the longer sides facing toward you. Place 1 egg white half (pointed-side down) at the center of the bottom third of the board. Arrange 2 egg whites halves (pointed-side in) on each side of the center egg, so that it looks like the two loops of a bow.
Arrange 2 egg white halves (pointed-side down) vertically underneath the center egg so that it extends diagonally to the left. Repeat, arranging 2 egg white halves extending diagonally to the right. This is extra ribbon for the bow.
Place 1 egg white half (pointed-side in) next to the left bow loop so that there is very little space between the eggs. Continue arranging 19 more egg white halves in the same manner, creating a large circle that ends with the last egg white half placed next to the right bow loop.
Arrange the remaining 15 egg white halves around the inside perimeter of the outer circle, keeping most of egg white halves pointed-side in. You may need to arrange some egg white halves at different angles around the top of the bow. It doesn't have to be perfect!
Cut a 1/2-inch-wide opening in the pastry bag with the herb filling. Fill the 35 egg white halves that make up the wreath with a dollop of the filling, then squeeze the remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling evenly over the eggs, maintaining the curves of the outside edge and creating a flat surface.
Cut a 1/2-inch-wide opening in the pastry bag with the cheese filling. Fill the 9 egg white halves that make up the bow with a dollop of the filling, then squeeze the remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
Cover the bow with 3/4 cup of the pimentos. Sprinkle the remaining 1/4 cup pimentos around the wreath as ornaments. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29544,"Cherry Cobbler Cupcake 8 ounces pastry flour 1/2 ounce cornstarch 2 tablespoons cinnamon 1 teaspoon baking powder 1 teaspoon nutmeg 1/2 teaspoon baking soda 1/2 teaspoon salt 5 ounces (1 1/4 sticks) unsalted butter, at room temperature 10 1/2 ounces granulated sugar 3 eggs 1 teaspoon vanilla 1 cup buttermilk 1 can cherry filling 1 cup all-purpose flour 1 cup rolled oats 3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg 3/4 cup cold butter 1 cup cake shortening 8 ounces (2 sticks) unsalted butter, at room temperature 2 teaspoons vanilla 2 pounds confectioners' sugar 2 tablespoons cinnamon Instructions: For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 24 cupcake liners. In a medium bowl, combine the pastry flour, cornstarch, cinnamon, baking powder, nutmeg, baking soda and salt and set aside. Using an electric mixer with a paddle attachment, cream the butter and granulated sugar until light and fluffy; scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition; mix in the vanilla. Alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture and beating well after each addition. Spoon the batter into the liners, filling them about halfway, and add 1 teaspoon of cherry filling in the center of each. Bake until an inserted toothpick comes out clean, about 25 minutes. Let the cupcakes cool completely before frosting. Raise the oven temperature to 350 degrees F for the crumble. For the oatmeal crisp crumble: In a medium bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon and nutmeg. Cut in the cold butter until the mixture gets crumbly. Spread the mixture on a baking sheet and bake for 15 minutes. Let cool. For the cinnamon buttercream: In the bowl of an electric mixer with a paddle attachment, beat the shortening and butter on medium speed until creamy and smooth. Add the vanilla and beat for 2 minutes. Add the confectioners' sugar and cinnamon and beat for 1 minute. Add 1/4 cup water and beat until creamy and smooth. To assemble: Frost the cupcakes with the cinnamon buttercream and garnish with the oatmeal crisp crumble. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 29545,"Frozen Watermelon Margaritas 1 1/2 cups cubed watermelon 1 cup tequila 1/2 cup fresh lime juice 1/2 cup orange liqueur 1 to 2 tablespoons confectioners' sugar 1/2 teaspoon kosher salt
3 cups ice 4 lime slices, for garnish 4 small watermelon wedges, for garnish Instructions: Combine the cubed watermelon with the tequila, lime juice, orange liqueur, confectioners' sugar, salt and ice in a blender. Blend until smooth. Divide among glasses; garnish each glass with 1 lime slice and 1 watermelon wedge. ","[Tequila, Cava, Moscato, Sauvignon Blanc]" 29546,"Coconut Rice n' Peas 1 tablespoon olive oil 1 medium onion, chopped 1 teaspoon salt 2 cups long-grain rice 1/2 cup coconut milk 1 (12-ounce) can pigeon peas, drained and rinsed Freshly ground black pepper Instructions: Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes. Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Viognier]" 29547,"Sunny's Sweet and Spicy Korean BBQ 1 pound beef tenderloin, trimmed and frozen for 4 hours 2 cups soy sauce
1 cup packed light brown sugar 1/4 cup vegetable oil
1 teaspoon red cl flakes
4 cloves garlic, smashed
1 red-skinned apple, cored and quartered
1-inch piece fresh ginger, peeled and grated
1/2 Vidalia onion, cut in chunks
Freshly ground black pepper
1 bunch scallions 8 to 12 leaves Bibb lettuce Grated carrots, for serving Bean sprouts, for serving Sliced radishes, for serving Kimchi or sliced spicy pickles, for serving Sriracha hot sauce, for serving Sesame Soy Dipping Sauce, recipe follows 1/2 cup soy sauce 1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sesame seeds
Instructions: For the beef and marinade: Slice the partially frozen tenderloin as thin as possible using an extremely sharp knife; aim for 1/4-inch thickness. In a food processor, combine the soy sauce, brown sugar, vegetable oil, red cl flakes, garlic, apples, ginger, onions and few grinds of black pepper. Cut 4 of the scallions into quarters and add to the food processor. Blend until smooth. Pour into a large resealable plastic bag. Add the sliced beef, and then squeeze out as much air as possible. Let marinate at room temperature for 1 hour. Preheat a grill, grill pan or electric tabletop grill to medium-high heat. Remove the beef slices from the bag, shaking off any excess marinade. Cut the remaining scallions into 4-inch pieces. When you are ready to eat, place the scallions on the grill, add the beef slices and cook the beef for 1 minute per side and the scallions until slightly charred. Remove to a platter. For the lettuce wraps: Fill a lettuce leaf with some of the meat, carrots, sprouts, radishes, kimchi and grilled scallions. Serve with the hot sauce and Sesame Soy Dipping Sauce. Whisk together the soy sauce, rice vinegar, sesame oil and sesame seeds in a small bowl. ","[Pinot Noir, Syrah, Tempranillo, Garnacha]" 29548,"Citrus and Ancho Chili Ketchup 1 1/2 quarts ketchup (recommended: Heinz Tomato Ketchup) 3 tablespoons ancho chili powder 3/4 teaspoon finely chopped orange zest 1/2 teaspoon finely chopped lemon zest Instructions: Combine all ingredients in a bowl and stir well. Serve as a dipping sauce for wings, fried shrimp, and other fried appetizers. Use as a sandwich spread for burgers, fried chicken, or fish sandwiches. Store in an airtight container in the refrigerator. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 29549,"Brown Rice Salad with Citrus-Thai Basil Vinaigrette 2 cups cooked brown rice 2 carrots, grated 1 cup pea pods, thinly sliced on an angle 1 small red onion, halved and minced 6 green onions, thinly sliced on an angle Citrus-Thai Basil Vinaigrette, recipe follows Chopped fresh cilantro, Thai basil, and/or mint leaves, for garnish 3/4 cup orange juice 1/4 cup lime juice 1/2 cup fresh Thai basil leaves, chopped (substitute regular basil or mint leaves if needed) 1 cup fresh cilantro leaves 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 heaping tablespoon honey 1/2 cup canola oil Instructions: Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs. Combine all ingredients in a blender and blend for 1 minute ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29550,"Korean Pork Chops with Gochujang Marinade 4 9-ounce Porterhouse pork chops, 1 inch thick 1 scallion, finely chopped 3 tablespoons Korean chili paste* (See Cook's Note) 3 tablespoons soy sauce 2 tablespoons Asian sesame oil 2 tablespoons Chinese rice wine or dry sherry 1 tablespoon rice vinegar 1 tablespoon light brown sugar 2 teaspoons peeled and minced fresh ginger 2 garlic cloves, minced 2 teaspoons sesame seeds, for garnish Asian slaw, optional (recipe below) 3 tablespoons rice vinegar 1 tablespoon coarsely ground Korean hot red pepper flakes 2 teaspoons soy sauce 2 garlic cloves, minced 1/2 teaspoon salt 1/4 cup vegetable oil 1 tablespoon Asian sesame oil 1 14-ounce bag coleslaw 1 cup carrots, julienned or shredded 2 scallions, finely chopped Instructions: To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours. To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Remove pork from marinade - do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes. If making with Asian slaw, divide slaw among 4 dinner plates. Top each with a chop, sprinkle with sesame seeds and serve immediately. ","[Pinot Noir, Gamay, Tempranillo, Barbera]

" 29551,"Pilgrim Meatloaf 3 tablespoons butter 1 tablespoon EVOO, plus more for drizzling 1 tablespoon chopped fresh thyme 2 to 3 small stalks celery with leafy tops, finely chopped
1 small Honeycrisp or McIntosh apple, peeled and chopped 1 small onion, finely chopped Kosher salt and freshly ground pepper 1 1/2 cups cubed seasoned cornbread or traditional stuffing cubes 1 to 1 1/2 cups chicken stock 1/3 cup dried sweetened cranberries 2 pounds ground turkey (mix of white and dark meat) 1 cup shredded or crumbled extra-sharp white Cheddar 1 tablespoon poultry seasoning 1 large egg Cider Gravy, optional, recipe follows Whole berry cranberry sauce (homemade or store-bought), for serving 3 tablespoons butter 2 rounded tablespoons all-purpose flour 2 cups chicken or turkey stock 1/2 cup cloudy apple cider 1 tablespoon Worcestershire sauce Kosher salt and freshly ground pepper 1 egg yolk, optional Finely chopped fresh flat-leaf parsley, optional, for garnish Instructions: Preheat the oven to 400 degrees F. Heat the butter and EVOO in a large skillet over medium heat. Add the thyme, celery, apples, onions, and salt and pepper to taste and cook until tender, 7 to 8 minutes. Transfer the mixture to a bowl and let cool. Pulse the stuffing cubes in a food processor until crumbs form, then transfer to a bowl and moisten with the chicken stock to soften. Cover the cranberries with hot water in a bowl and let soften, then drain. Put the turkey in a large bowl and sprinkle with salt and pepper. Add the stuffing crumbs, apple mixture, cranberries, cheese, poultry seasoning and egg and mix gently to combine. On a parchment-lined baking sheet, form the turkey mixture into a loaf that is 10 inches long and 4 inches high. Drizzle with EVOO and bake until golden and cooked through, 50 to 60 minutes. Slice the meatloaf and serve with Cider Gravy and cranberry sauce. Cook's Notes: Steamed green beans and mashed sweet potatoes are great alongside this meatloaf. For the sweet potatoes, boil 1 peeled and cubed potato per person until tender, then mash with chicken stock, salt, pepper, nutmeg and maple syrup to taste. The meatloaf can be covered and refrigerated for a make-ahead meal. Reheat in a moderate oven or slice and heat in a pan with chicken stock. The gravy, without the egg yolk, can be made ahead of time and refrigerated. Reheat over medium heat and add the egg yolk as directed. Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 2 minutes. Whisk in the stock, cider and Worcestershire sauce. Season with salt and lots of pepper. Simmer until the gravy is thick enough to coat the back of a spoon. Lightly beat the egg yolk, if using, in a medium bowl. Slowly pour in some of the gravy, whisking constantly to temper the yolk. Whisk in the remaining gravy. Transfer to a gravy boat or serving dish and garnish with parsley, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29552,"Free-Form Fruit Tart 1 free-form tart shell (recipe to follow) 1 cup pastry cream (recipe to follow) 6 cups fruit (see chef's note) 1/2 cup glaze (recipe to follow) or confectioner's sugar for dusting Toasted sliced almonds or chopped pistachios 1 1/4 cups all-purpose, bleached flour (about 5 1/2 ounces) 2 tablespoons sugar 1/8 teaspoon salt 1/8 teaspoon baking powder 7 tablespoons cold, unsalted butter, cubed 1 egg 1 tablespoon water 3 tablespoons sugar 2 tablespoons all-purpose bleached flour Pinch salt 3/4 cup milk 1 egg 1 egg yolk 1 teaspoon vanilla extract 1 tablespoon soft unsalted butter 2 teaspoons orange liqueur or Kirsch, optional 1/2 cup apple jelly or apricot preserves 1 tablespoon water or liqueur Instructions: Spread pastry cream evenly on the bottom of the crust. Arrange fruit in overlapping concentric rows, beginning at outside edge and working in towards the center. For a \fruit salad\ tart, toss fruit in a bowl with a drop of Kirsch (optional). Pile the fruit on the pastry cream. Edge the crust with the nuts and sprinkle on fruit at the edge of the tart. Either brush glaze on the fruit or sprinkle with confectioner's sugar. For the dough: Place flour, sugar, salt, and baking powder in a food processor fitted with a metal blade. Pulse 3 or 4 times to mix. Add butter and pulse about 12 to 15 times until the mixture is reduced to a fine powder. Do not allow to become pasty. Add egg and liquid, and continue to pulse until the dough forms a ball. Remove dough from work bowl to a lightly floured work surface and pat into a 5-inch disk. Use immediately, or wrap in plastic and chill until firm before using. To make a free-form tart crust, roll dough to a 12-inch disk and transfer it to a parchment- or foil-lined cookie sheet, or the back of a jelly-roll pan. Using a plate or cardboard disk as a pattern, trim the dough to an even 12-inch diameter. Fold under 1/2-inch of dough along the edge of the dough, then flute the edge as if it were a pie, to make the edge stand up. Use the thumb and index finger of one hand on the outside of the tart shell and the index finger of the other hand on the inside and pinch gently from the outside while pressing lightly from the inside. Repeat all around the edge of the crust. Pierce the dough with a fork before baking. Place the dough on the middle rack of a preheated 400 degree oven. Lower temperature to 350 and bake for about 20 minutes. Remove the pan from oven and transfer to a rack to cool. For the Pastry Cream: Combine sugar, flour and salt in a 1 to 1 1/2-quart non-reactive saucepan. Stir with a small whisk to mix. Whisk in milk, then egg and yolk. Place over low heat, whisking constantly, until the pastry cream thickens and comes to a boil. Allow to boil 10 or 15 seconds, whisking constantly. Remove from heat and whisk in vanilla and butter. Scrape the pastry cream into a non-reactive bowl and press plastic wrap against the surface. Refrigerate until cold, about 1 hour. Stir in liqueur just before using pastry cream. For the glaze: In a small saucepan bring the preserves and water or liqueur to a simmer, stirring often. Strain into another pan and return to a boil. Allow to cool for 5 minutes. NOTE: If tart is mostly red fruit, use currant jelly and strawberry or raspberry preserves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29553,"Rosemary Roasted Potatoes 3 pounds baby Yukon Gold potatoes 1/3 cup olive oil 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 tablespoons finely chopped fresh rosemary (divided) Instructions: Preheat oven to 425 degrees F. Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.) Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up. Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top ; Sprinkle with remaining rosemary and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29554,"Brazilian Empanadas 3 cups flour 1 teaspoon salt 1/2 teaspoon turmeric 10 tablespoons unsalted butter 6 tablespoons shortening 1 egg 1/2 cup beer 1 small onion, cut into 1/2-inch dice 2 plum tomatoes, cut into 1/2-inch dice 1 (14-ounce) can hearts of palm, drained and palms cut into 1/2-inch dice 2 tablespoons butter 1/2 cup Sherry 1 tablespoon tomato paste 1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice Salt and freshly ground black pepper 1 egg yolk Oil, for frying Instructions: Sift together the flour, salt, and tumeric. Work in the butter and shortening until it has a cornmeal-like consistency. Add the egg and the beer, and work until incorporated. Cover with a wet towel, and rest for 15 minutes. Meanwhile, saute the onion, tomatoes, and hearts of palm in butter for 2 to 3 minutes, until soft. Deglaze with the Sherry. Add the tomato paste and cook for 1 minute. Add shrimp and cook for 2 minutes. Season with salt and pepper. Let cool to room temperature. Preheat oil to 350 degrees F. Roll dough into 1-inch balls and flatten into rounds approximately 3-inches in diameter. Spoon 1 tablespoon of stuffing onto each round, fold the dough in half, brush edges with egg yolk, and pinch to seal. Fry the empanadas for 4 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29555,"Asparagus and Swiss Macaroni and Cheese Nonstick cooking spray Kosher salt 1 pound whole wheat penne 6 tablespoons unsalted butter 1/4 cup all-purpose flour 2 cups vitamin D fortified 1-percent milk 2 cups shredded Swiss cheese 1/4 teaspoon ground nutmeg Freshly ground black pepper 2 bunches raw asparagus, bottom trimmed 2-inches and cut into 1 1/2-inch pieces (4 cups) 10 slices Swiss cheese 1 cup panko or regular breadcrumbs Instructions: Preheat the oven to 350 degrees F. Move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with nonstick cooking spray. In a large pot set over high heat bring 1 gallon of water with 2 tablespoons kosher salt to a boil. Add the penne and cook 2 minutes less than the package directions, stirring occasionally. The pasta will be slightly underdone. Use a measuring cup or ladle to remove 1/3 cup pasta water and set aside. Drain the pasta into a colander. Return the pasta to the pot and set aside.
Melt 4 tablespoons of the butter in a large skillet set over medium heat. Add the flour and cook for 3 to 4 minutes, whisking constantly. Pour in the milk, whisking constantly until the mixture starts to thicken like heavy cream and then becomes almost pudding-like, 2 to 3 minutes. Add the shredded cheese and whisk until smooth, the sauce will be very thick. Add the nutmeg and season with some salt and pepper.
Combine the asparagus, pasta, reserved 1/3 cup pasta water and cheese sauce and toss well. Season with salt and pepper, then transfer to the prepared baking dish and top with a layer of the cheese slices. Cut the remaining 2 tablespoons butter into 1-inch cubes. Sprinkle the panko over the cheese slices, and top with the butter cubes. Bake until the top is golden brown and crisp, 20 to 25 minutes. Remove from the oven and cool for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29556,"Fireside Potato Salad Kosher salt 3 pounds red bliss potatoes, cut into bite-size pieces
1/4 cup plus 3 tablespoons olive oil 1 large onion, thinly sliced
2 tablespoons balsamic vinegar
1 1/2 tablespoons whole-grain mustard
Juice of 1 lemon
Freshly ground black pepper
2 hard-boiled eggs, chopped
Instructions: Heat a large pot of salted water over medium-high heat and add the potatoes. Cook uncovered until the potatoes are slightly tender but not mushy, about 5 minutes after the water reaches a rolling simmer. Drain the potatoes and reserve on a paper-towel-lined sheet tray. Heat 3 tablespoon of the olive oil in a large saute pan set over medium-low heat. Saute the onions until translucent, about 5 minutes. Reduce the heat to low, add the vinegar and continue to saute until the onions are slightly golden brown and caramelized, about 15 minutes, stirring occasionally. In large bowl, whisk together the mustard, lemon juice, a pinch each salt and pepper and the caramelized onions. Slowly whisk in the remaining 1/4 cup oil to emulsify. Add the cooked potatoes and mix to coat. Taste and adjust the seasoning with salt and pepper if necessary. Add the eggs and gently stir, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29557,"Blackberry Spritzer 1 pint blackberries, plus more for garnish 1 cup fresh basil leaves, plus 4 leaves for garnish 1 cup club soda 1/2 cup vodka 1/4 cup creme de cassis 1/4 cup fresh lime juice 1/4 cup agave Instructions: Muddle the blackberries and basil in a pitcher. Add the club soda, vodka, cassis, lime juice and agave and stir to combine. Chill for at least 1 hour and until ready to serve. Thread a basil leaf and blackberry onto each cocktail pick. Serve the spritzers over ice and garnish with the cocktail picks. ","[Prosecco, Sauvignon Blanc, Ros]" 29558,"Crispy Haloumi Cheese with Dates, Walnuts, and Apples 1 cup roughly chopped dried dates 1/2 cup walnuts, toasted and chopped
1/3 cup olive oil
1 tablespoon sherry vinegar Kosher salt Canola oil 8 ounces haloumi cheese, cut into 1-inch cubes 1 apple, peeled and cut into matchsticks Chopped fresh dill 1/2 teaspoon ground Urfa pepper Instructions: Combine the dates, walnuts, olive oil, vinegar, a couple pinches of salt, and 1/2 cup hot water in a food processor and puree until smooth. Set the date paste aside.
Film a skillet with canola oil and heat over medium-high heat until the oil is shimmering but not smoking. Arrange the cheese cubes in a single layer in the skillet and cook, turning, until the exteriors are golden and crisp, about 2 minutes per side.
Spread the date paste over the bottom of a serving plate and add the fried haloumi. Top with the apple, dill, and Urfa pepper, and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 29559,"Day After Thanksgiving Breakfast Sandwiches One 16.3-ounce can refrigerated biscuit dough (8 biscuits) 3 tablespoons salted butter 3 tablespoons olive oil 8 slices ham 8 slices provolone 8 large eggs Kosher salt and freshly ground black pepper 1 cup gravy 1 cup cranberry sauce Instructions: Bake the biscuits according to the package instructions. Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon each of butter and oil to the skillet. Sear the ham and heat through, letting it brown in spots, 1 to 2 minutes per side. Remove from the skillet and top each with a slice of provolone. Add the remaining 2 tablespoons each butter and oil, allowing the butter to melt. Add the eggs and sprinkle the yolks with salt and pepper. Cook to your liking, 4 to 7 minutes. Remove the eggs to a paper towel-lined plate. Add the gravy to the skillet and heat through, then remove from the heat. To build the sandwiches, split the biscuits and add 2 tablespoons of the cranberry sauce to each bottom half. Top each with a provolone-covered ham slice and an egg. Top with the other half of the biscuit, spooning over the gravy to finish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29560,"Avocado Chicken Pizza Half a small red onion, thinly sliced 1/3 cup apple cider vinegar
1 1/2 tablespoons water
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cumin
2 1/2 pounds boneless, skinless chicken thighs 1/2 cups chopped tomato, about 1 medium tomato 1/4 cup minced garlic, about 12 cloves 2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
1 tablespoon olive oil
1 1/2 teaspoons paprika
2 pepperoncini, minced
2 tablespoons coconut milk 1 tablespoon chopped fresh cilantro
1 tablespoon lime juice, from 1 lime 1 ripe avocado, peeled, pitted and chopped
Half a small jalapeno, seeded if desired and chopped Salt and pepper
Two 1-pound fresh pizza dough, rolled out into 12-inch rounds 1/2 cup avocado sauce 8 ounces shredded mozzarella, about 2 cups 1 cup tomato braised chicken
1/2 cup drained black beans
1/2 cup white corn kernels
1/2 cup drained pickled onions 4 ounces shredded mild Cheddar, about 1 cup
1/4 cup chopped fresh cilantro
4 lime wedges, 1 lime
Instructions: For the pickled onions: Place the sliced onion in a heatproof container. Bring the vinegar, water, honey, salt, red pepper flakes and cumin to a boil in small saucepan. Pour the mixture over sliced onions and stir. Cool, cover and refrigerate for 2 days. Makes about 1 cup of pickled onions. For the tomato braised chicken: Preheat the oven to 300 degrees F. Toss together the chicken thighs, tomato, garlic, vinegar, parsley, olive oil, paprika and pepperoncini in a large baking dish and cover. Bake until the chicken is tender and easily shredded, 1 hour and 30 minutes to 2 hours. Once the chicken is cool enough to handle shred with a fork. Makes about 4 cups of chicken mixture. For the avocado sauce: Combine the coconut milk, cilantro, lime juice, avocado and jalapeno in a food processor and pulse until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use. Makes about 1 cup. For the pizza: Adjust oven rack to the bottom position with a pizza stone. Preheat the oven to 450 to 500 degrees F. Make the first pizza: spread half of the avocado sauce over a dough round. Sprinkle on half of the shredded mozzarella. Scatter half each of the chicken, black beans and corn over the mozzarella. Add half the pickled onions and finish with half of the Cheddar. Transfer to the preheated stone and bake until golden, crisp and bubbly. Sprinkle with half the cilantro and serve with 2 lime wedges. Repeat with the remaining ingredients to make another pizza.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29561,"Rabbit Aguadito 4 cups chicken stock, preferably homemade 4 cups water 1 pound unpeeled onions, coarsely sliced 1 medium carrot, washed and coarsely sliced 4 ribs celery, with their tops, washed and coarsely sliced 1 leek, white part only, halved lengthwise and rinsed 1 1/2inch piece unpeeled fresh ginger, coarsely sliced 2 whole unpeeled heads garlic, halved lengthwise 6 sprigs fresh tarragon 1/2 small bunch flat leaf parsley 2 whole jalapeno peppers 1 tablespoon annatto seeds 18 juniper berries 20 black peppercorns 2 teaspoons coarse sea salt 1 rabbit (about 3 1/2 pounds), rinsed, dried, and cut into serving pieces 1/4 cup lard or olive oil 1 3/4 cups orzo pasta 1 tablespoon paprika 1 tablespoon Achiote paste (see Note), stirred together with 2 tablespoons water 1 medium onion, minced 3 large cloves garlic, minced Salt 2 cups fresh or thawed frozen peas 1/2 bunch flat leaf parsley, leaves only, coarsely chopped Instructions: To make the stock: In a very large stock pot, combine the chicken stock and water with the onions, carrot, celery, leek, ginger, garlic, tarragon, parsley, jalapenos, annatto seeds, juniper berries, peppercorns, and sea salt. If the rabbit kidneys and heart are available, add the heart to the stock and reserve the kidney for later. Bring to a boil over high heat, then reduce the heat so that the stock is simmering and skim any foam from the top. Simmer for 15 minutes, partially covered, then add the rabbit. Simmer for 45 minutes to 1 hour, or until the meat is tender. Don't allow the stock to come to a rolling boil, otherwise the rabbit will be tough. The different cuts of meat will take different times to cook, so test for doneness and when each joint is tender, remove it to a plate with tongs. When cool enough to handle, remove the meat from the bones and cut it into large chunks. Discard the bones and set the rabbit meat aside on a plate. Strain the stock through a colander, pressing down on the all the vegetables to extract as much flavor as possible. Wash the pan and strain the stock back into it, this time through a strainer lined with a double thickness of slightly dampened cheesecloth. If necessary, add water to make the level of stock up to 8 cups. In a large heavy casserole, heat the lard over high heat. Add the orzo and cook, stirring constantly, until the pasta is golden, about 4 minutes. Add the paprika and the achiote paste mixture, mashing it well to break it up, and cook for 1 minute more. Reduce the heat to medium low, add the onion and cook for 4 to 5 minutes, or until softened. Add the garlic and salt and cook for 1 minute more, until the aroma of the garlic is released. If using the kidneys, coarsely chop and add them to the pan, then add the stock and bring to a simmer. Simmer for 15 minutes, uncovered, stirring occasionally all the way down to the corners of the pan to keep the orzo from sticking. Add the rabbit with all its accumulated juices, and the peas and cook for 5 minutes more. Taste for seasoning and serve, scattered with chopped parsley. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 29562,"Striped Basstrami 1 1/2 pounds striped bass fillet, skinned 2 tablespoons coriander seeds 2 tablespoons mustard seeds 2 teaspoons cumin seeds 1 teaspoon coarsely ground pepper 2 cloves garlic, minced 3 tablespoons olive oil 2 lemons, juiced Instructions: Cut bass into 4 serving pieces. In a coffee grinder, coarsely grind up coriander, mustard, cumin and pepper. Coat fish with mixture and garlic. Drizzle on olive oil and set in refrigerator for at least 4 hours, turning every hour or so. Preheat oven to 400 degrees. Over high heat, saute fish (in ovenproof pan) to sear. Pop into oven for 5 minutes to cook. Remove fish from pan and add lemon juice. Cook down on stove until syrupy. Serve over fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29563,"Honey Mustard Glazed Salmon Fillets 2 tablespoons fresh lemon juice 2 tablespoons Dijon mustard 2 tablespoons honey 1 teaspoon finely grated lemon zest 4 (5-ounce) salmon fillets Salt and ground black pepper Cooking spray Instructions: In an oiled shallow baking dish, combine lemon juice, Dijon, honey, and lemon zest. Stir together. Season both sides of salmon fillets with salt and pepper and place in the baking dish. Flip salmon to coat in glaze. Bake immediately or cover with plastic wrap and refrigerate for up to 3 hours. When ready to cook, preheat oven to 400 degrees F. Bake 10 minutes or until fish is fork-tender. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 29564,"Mustard-Parmesan Whole Roasted Cauliflower 2 large heads cauliflower 1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving
Instructions: Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil. Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic. Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl. Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes. Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture. Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 29565,"Apple and Celery Slaw 4 stalks celery, julienned 2 green apples, julienned
1 jalapeno, halved lengthwise and thinly sliced
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced 1/2 cup olive oil
1/2 tablespoon Dijon mustard
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon celery salt
2 cups fresh cilantro leaves, barely chopped
Instructions: Combine the celery, apples, jalapeno and green and purple cabbage in a bowl. In a separate bowl, mix the olive oil, mustard, sugar, vinegar, cayenne, salt and celery salt. Pour over the cabbage mix and toss to combine. Cover and refrigerate for 2 hours. Before serving, toss in the cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 29566,"Fried Apple Pies 1 1/2 cups packed brown sugar 1 stick (8 tablespoons) salted butter
5 Granny Smith apples, peeled and diced
1/2 teaspoon vanilla
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
Juice of 1/2 lemon
1 tablespoon cornstarch
Two 16-ounce cans refrigerated flaky jumbo biscuits (8 biscuits per can)
4 cups vegetable oil, for frying
1/2 cup confectioners' sugar, for sprinkling onto finished pies
1 cup Cinnamon-Caramel Sauce, recipe follows, or store-bought caramel sauce 1 cup packed light brown sugar 3/4 cup half-and-half
4 tablespoons (1/2 stick) salted butter 2 pinches kosher salt 1 tablespoon vanilla
1 teaspoon ground cinnamon
Instructions: Heat a large cast-iron skillet over medium heat. Add the brown sugar, butter and 1 tablespoon water. Cook, stirring, until the sugar is dissolved and the mixture is bubbling. Add the apples, vanilla, salt, cinnamon and lemon juice. Mix together the cornstarch and 1 tablespoon water in a small bowl to create a slurry. Add the cornstarch mixture to the skillet and stir to combine. Cook, stirring occasionally, until the apples are tender, about 5 minutes. Pour into a heatproof bowl and let cool completely. You can make this ahead of time and chill in the fridge a day or so in advance if needed. To make the pies, roll each biscuit into about a 5-inch circle that is about 1/8 inch thick. Spoon 2 generous tablespoons of the apple filling on each round of dough, just off center. Use your finger and run a little water around the edges to help them seal completely. Fold one half of each circle over onto the other half and seal in the apple filling, forcing out any air that you can. Press the edges together and crimp with a fork. Continue until they're all assembled. Heat the oil in a high-sided skillet over medium heat until it reaches 350 degrees F. Fry the pies 2 or 3 at a time for about 5 minutes, carefully turning them halfway through. Remove them to a paper towel-lined baking sheet to drain. When all the pies are fried, sift the confectioners' sugar over top. Serve with Cinnamon-Caramel Sauce or store-bought caramel sauce. Mix the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, 2 to 3 minutes. Whisk in the vanilla, cinnamon and a second pinch of salt and cook another minute to thicken further. Turn off the heat and allow to cool to room temperature before serving. Chill if not using immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29567,"Spaghetti with Zucchini and Tomatoes Kosher salt 1 medium zucchini, sliced into thin rounds 1 medium yellow summer squash, sliced into thin rounds 1 pint cherry tomatoes 1 bulb fennel, trimmed, cored and thinly sliced 1/2 onion, finely chopped 4 cloves garlic, chopped 2 tablespoons chopped fresh oregano 1/2 cup extra-virgin olive oil 1/2 teaspoon red pepper flakes Freshly ground pepper 1 pound spaghetti Juice of 1 lemon Grated parmesan cheese, for topping
Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch each of salt and pepper and give it a good toss. Dump that out onto 2 baking sheets and spread it out evenly. Roast until the squash and other vegetables begin to caramelize, 15 to 25 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm.
The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8 to 9 minutes, then drain.
Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. Garnish with parmesan, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 29568,"Cheese Volcano 1/2 Roma tomato 1 jar nacho cheese dip/sauce, preferably chilled 1 bag blue corn chips Black beans Diced tomatoes Pickled jalapeno rings Red onions Fresh cilantro sprigs Broccoli florets 4 teaspoons food-grade sodium citrate (see Cook's Note) 8 cups shredded Mexican blend cheese (the pre-shredded cheese works best because of the anti-caking agents in it)
About 1/2 cup sriracha (use less if this is too spicy, but I liked the heat)
Instructions: For the volcano: Use a round plastic crudite platter for the base of your volcano and cut a small hole in it large enough for the hose of a fluid transfer pump to go through. Snake the depositing end of the pump hose through the hole in the platter. Invert a bundt pan over the platter, snaking the hose up through the hole in the bundt. Cut a hole in the center of the tomato half, then insert the tomato cut-side up in the top of the hole in the bundt pan, pulling the hose up through the hole in the tomato and pushing down a bit on the tomato to snugly plug up the hole in the bundt pan with the tube inside. \Paint\ or \spackle\ the sides of the bundt pan with the cheese, using an offset spatula or rubber gloves. Then layer the chips on top of each other around the bundt, starting flat but angling as you go up, sticking them to the cheese. This creates a volcano look. For the decorations: Arrange your accoutrements however you like. I put a lot of diced tomatoes and beans around the top to make it look like a caldera. I also liked incorporating cilantro stems and broccoli florets at the base of the volcano, as they look like trees. For the cheese sauce: Turn a large slow cooker to low while you prepare the sauce on the stove. In a pot, combine the sodium citrate and 3 1/2 cups water over medium heat and bring to a simmer. Once simmering, add the cheese in handfuls, whisking until incorporated before adding the next handful. Once all the cheese is incorporated and melty, add the sriracha and use an immersion blender to blend to a uniform consistency. Transfer the mixture to the preheated slow cooker. Place the receiving tube of the pump into the cheese sauce and slowly and carefully pump to create \lava.\ Note: The cheese sauce might splash, so use with caution and put in a safe location. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 29569,"Thai Basil-Tomato Salad 2 tablespoons dijon mustard Juice of 1 lemon 1/2 cup extra virgin olive oil 4 large ripe tomatoes, mixed colors, 1 \ large dice 1 small red onion, 1/4\ dice 1 cup picked thai basil leaves Salt and black pepper to taste Instructions: In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29570,"Wood Chick's Smoked Pork Butt 1 (5-pound) or larger bone-in pork butt 1/4 cup BBQ dry rub, homemade or store-bought 1 cup apple juice in spray bottle Instructions: Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight. Remove pork from refrigerator 2 hours prior to cooking to come to room temperature. Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals. Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours. Pork will be done when the internal temperature reaches 185 to 190 degrees F. Pull or chop meat as desired and top with your favorite sauce! ","[Burgundy, Zinfandel, Tempranillo, Malbec]" 29571,"Dutch Baby 4 tablespoons unsalted butter 3 large eggs 3/4 cup milk 3/4 cup flour 1/4 teaspoon salt 1/4 teaspoon vanilla Butter 1 lemon Powdered sugar Instructions: Preheat oven to 425 degrees. Cut up butter into small pieces, and place in cast iron Dutch oven or skillet without the lid on. Place Dutch oven in hot oven. Prepare batter in a blender by placing eggs in and blending until foamy. Add milk, flour, salt and vanilla and blend until combined. When butter has fully melted in skillet, carefully remove hot Dutch oven from oven and swirl butter to coat pan. Quickly pour batter in skillet and place back in hot oven. Bake for about 25 minutes, or until puffed and lightly browned. Remove from oven and cut into wedges and place on serving plates. Cut tablespoon pats of butter, and place a pat on each serving. Cut lemon in half, and squeeze juice over wedges and sprinkle liberally with powdered sugar. Serve immediately. Yield: 4 servings Hints for success: Make sure oven is preheated to correct temperature. Be very careful when taking the Dutch Oven out of the oven, it is very hot and you could burn yourself. When you squeeze lemons over the wedges of Dutch Baby, strain though a sieve to catch any seeds and pulp ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29572,"Cinnamon-Chocolate Scones 3 1/2 cups all-purpose flour 1/4 cup sugar 3 tablespoons baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon Small jar honey (recommended: lavender blossom) Medium jar 1 1/2 cups semisweet chocolate chunks
Small jar preserves
Instructions: In a large mason jar, using parchment paper as a funnel, carefully pour in the dry ingredients in alternating layers. Line container with tea towels and place all items inside. The recipe card should read as follows: To make your cinnamon-chocolate scones, start by preheating the oven to 375 degrees. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the dry ingredients. Grab a stick of butter from the refrigerator, cut it into pieces, and with the mixer running, and add the butter and mix until coarse and sandy. You should still be able to see small lumps of butter. Head back to the refrigerator and grab the milk. Measure out a cup and a quarter, then add it and mix until almost combined. Next, add the chocolate chunks and mix just to distribute them evenly through the dough. Do not overmix; there may still be some flour not mixed in. Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together and smooth it out. Using a lightly floured rolling pin, roll out the dough 1-inch thick. Using a the biscuit cutter, cut out circles. Using a spatula, transfer to an ungreased sheet pan. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used. Bake until light golden brown, about 15 minutes. When they're all done, serve with honey and jam. YUMMY! ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 29573,"Oven Fried Catfish 8 fillets boneless catfish 2 cups milk 3 1/2 cups white cornmeal 3 1/2 cups yellow cornmeal, coarser grind 1 teaspoon salt 1 teaspoon red pepper 1 teaspoon black pepper 4 tablespoons granulated garlic 4 tablespoons thyme, dried Cajun seasoning 1/4 cup melted butter or butter cooking spray Tartar sauce, optional Instructions: Soak catfish in milk for approximately 1 hour, in the refrigerator. In a bowl, mix together white and yellow cornmeal. Spice up the cornmeal with salt, red and black pepper, granulated garlic, thyme, and Cajun seasoning, to taste. Preheat oven to 400 degrees F. Take the fish out of the milk and shake off the excess milk. Dip the fish fillets in the spiced cornmeal mixture. Put the fillets on a buttered cookie sheet and drizzle butter over the fish. Or you can use a butter spray. Bake fish in oven for approximately 10 minutes. Time may vary depending on the thickness of fillet. Fish should get a nice crusty, golden color. Serve with tartar sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29574,"Ginger Rum Shandies 10 thin slices peeled ginger, plus more for grating 1 cup sugar 1/2 cup apple juice 6 ounces spiced rum, preferably Sailor Jerry 2 cups wheat beer, preferably Hoegaarden Apple slices, for garnish Instructions: Make the ginger syrup: Combine the sliced ginger, sugar and 1 cup water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves; reduce the heat to medium and cook until syrupy, 15 to 20 minutes. Strain and let cool. For each cocktail, combine 2 tablespoons each of the ginger syrup and apple juice, 1 1/2 ounces rum and 3 or 4 gratings of ginger in a cocktail shaker with ice. Shake well and pour into a short glass. Top with 1/2 cup beer and garnish with apple slices. ","[Gewrztraminer, Riesling, Pinot Grigio, Sauvignon Blanc]" 29575,"Summer Peach and Rhubarb Crostata 4 cups small-diced peaches (about 6 peaches) 2 cups thinly sliced peeled rhubarb (about 2 small stalks) 1 tablespoon lime juice
1 tablespoon triple sec
1 vanilla bean, split and scraped
1/3 cup plus 1 tablespoon sugar
1 sheet frozen puff pastry, thawed just enough to handle without cracking All-purpose flour, for dusting 1 cup creme fraiche 1 tablespoon agave
Zest and juice of 1/2 lime
Fresh mint sprigs, for garnish Instructions: For the crostatas: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. In a medium mixing bowl, combine the peaches, rhubarb, lime juice, triple sec, vanilla and 1/3 cup of the sugar. Unfold the puff pastry dough onto a floured work surface. Using a floured rolling pin, roll out to a thickness of 1/8 inch. Using a round cutter or a 6-inch circular template, cut 4 circles into the dough and transfer to the prepared baking sheet. Fold 1/2 inch of the dough over itself all around the edge of each circle, crimping it with your fingers to create a thin border. Using a fork, pierce the pastry dough all over. Using a slotted spoon to leave excess liquid behind, spoon some of the fruit mixture into the center of each circle. Using a pastry brush, brush each pastry edge with some of the remaining fruit liquid and sprinkle with the remaining 1 tablespoon sugar. Bake until the edges are golden brown and the centers are bubbling, 25 to 30 minutes. While the crostatas are baking, reduce the remaining fruit liquid in a small pot to a syrupy consistency, about 5 minutes. For the creme fraiche: In a small bowl, whisk together the creme fraiche, agave and lime zest and juice until soft peaks form. Remove the crostatas from the oven and spoon the fruit syrup over the top as a glaze. Allow to cool slightly before serving with a dollop of the creme fraiche and a sprig of mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29576,"Chocolate-Dosed Apple Pie 2 crusts for pie 3 large Cortland/McIntosh apples, peeled, cored and sliced 2 tbls. honey, darker the better 1 tbls. dark brown sugar, crumbled 3 pats of butter 1 cup chocolate chips (semi-sweet) Instructions: Preheat oven 400 degrees for 10 minutes. Add above ingredients as listed in layers (except butter). Add top crust, make 3 slices in crust for steam...put butter pats in vents. Wet fingers with water & wash top of crust. Add aluminum sheet slices or crust protector for the edges. I use heavy (old fashioned) glass pie plate...the better to see what the crust is doing underneath. Bake at 400 degrees for about 10-15 min. or until the bottom of crust is browned & not mushy. Lower heat to 350 degrees and cook about 25-30 minutes longer to steam insides. I have used butterscotch chips the same way, just lighten the sugar and honey. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 29577,"San Diegan Omelette 2 small red potatoes 1 tablespoon margarine 1 tablespoon butter 3 slices bacon Sprinkle granulated garlic 1/4 cup yellow onion, diced Salt and pepper 1/2 cup portobello mushrooms, diced 3 eggs 2 to3 tablespoons sour cream 1/2 cup tomatoes, diced 2 to 3 tablespoons feta cheese crumbles Instructions: Boil red potatoes to 90 percent cooked and cool in the refrigerator until cold. When potatoes are cold, cut into medium sized chunks and saute in 1 tablespoon of margarine and 1 tablespoon of butter. When the potatoes are almost finished sauteing, begin to cook the bacon crisply and cut into small pieces. Set aside. Just before the potatoes are browned, sprinkle garlic, onions, salt and pepper onto the potatoes. Drain off excess oil. Set aside. Saute mushrooms. Set aside. Whip 3 eggs together. Grease a 10-inch omelet pan with margarine over a medium heat. Have all other ingredients ready to assemble quickly after the eggs are cooked. Put the eggs in a pan and cook slowly over a medium heat. With a spatula, push the eggs to the center of the pan. Remember that this is an open omelet so do not fold over. As the eggs begin to seal on the bottom, keep folding the loose eggs under the cooked portion. When almost all the loose egg is cooked, clip the eggs over. Lay the cooked eggs flat on a plate. Spread sour cream, and then place potatoes on the eggs, followed with mushrooms, tomatoes and bacon. Top with feta cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29578,"Apricot-Glazed Chicken with Spring Vegetables 1 1/2 pounds skinless, boneless chicken breasts (about 4) Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter 4 carrots, cut into 1/2-inch pieces 1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces 12 ounces snow peas, trimmed (about 2 1/2 cups) 3 tablespoons apricot preserves 4 teaspoons dijon mustard 4 scallions, chopped 1 tablespoon chopped fresh tarragon 1 teaspoon finely grated lemon zest Instructions: Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate. Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute. Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29579,"Baked Polenta or Grits 5 cups water 1 cup coarse-ground cornmeal 1 ear fresh corn, kernels removed 1 jalapeno, seeded and minced 3/4 cup shredded Monterey Jack 2 tablespoons butter 1 teaspoon kosher salt Instructions: Preheat the oven to 375 degrees F. Whisk cornmeal into water, and cook until thickened, about 5 minutes. Add corn, pepper, cheese, butter, and salt. Butter a 7 by 7-inch flameproof baking dish. Pour polenta into baking dish and bake 45 minutes. Turn on broiler and broil until bubbly, 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 29580,"Rum French Toast A La Mode 1 baguette 2 large eggs 1/2 cup half-and-half 3 tablespoons sugar 1/4 cup dark rum 2 tablespoons unsalted butter 1/4 cup maple syrup 1 pint rum-raisin ice cream Instructions: Preheat the oven to 250 degrees F. Cut the baguette on the diagonal into eight 1/2-inch-thick slices. Whisk the eggs, half-and-half, sugar and 3 tablespoons rum in a large baking dish. Add the bread and soak, turning occasionally, about 10 minutes. (Remove before the bread is soggy.) Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the bread and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread. Meanwhile, mix the maple syrup and the remaining 1 tablespoon rum in a small microwave-safe bowl; microwave until warm, about 1 minute. Serve the French toast with the maple-rum syrup and ice cream. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 29581,"Fried Rice with Peas and Carrots 2 cups long-grain white rice, rinsed 4 cups cold water 1 (1-inch) piece ginger, peeled and sliced in 1/2 1 tablespoon kosher salt 3 tablespoons sesame oil 4 scallions, sliced thin 1 (1-inch) piece ginger, peeled and finely chopped 2 cloves garlic, chopped 1/2 cup frozen peas, run under cool water for 2 minutes to thaw 1 carrot, finely chopped 2 large eggs, lightly beaten 3 tablespoons low-sodium soy sauce 1 tablespoon hoisin sauce Kosher salt Cilantro leaves, for garnish Instructions: In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes. Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29582,"Catfish Soup 2 cups dashi 2 tablespoons thinly sliced lemongrass 1 tablespoon julienned galangal or ginger 1 tablespoon cilantro leaves 1 habanero pepper, seeds removed and thinly sliced 1/4 cup fish sauce 1/4 cup freshly squeezed lime juice 1 pound US farm-raised catfish fillets, cut into 1-inch pieces 14 ounces coconut milk Instructions: Bring the dashi to a simmer in a 4-quart saucepan over medium heat. Add the lemongrass, galangal, cilantro, habanero, fish sauce and lime juice and bring the liquid to a simmer. Add the catfish and the coconut milk and cook until the fish is just cooked through, about 4 to 5 minutes. Remove from the heat, ladle into soup bowls and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 29583,"Chocolate Dome with Summer Berry Compote

1. Lime dacquoise
2. Summer berry compote
3. Chocolate mousse
4. Vanilla mousseline
5. Chocolate tuile
6. Caramel stick
7. Chocolate glaze 3/4 cup confectioners' sugar 3/4 cup almond flour 3 limes, zested 1 cup egg whites (7 whites) 1 lime, juiced 3/8 cup sugar 5/8 cup toasted almonds, chopped 2 tablespoons sugar 1/2 packet pectin 3/4 cup mixed red berries (strawberries, raspberries, red blackberries) 1/2 lime, juiced 1/4 vanilla bean 1/4 cup sugar 3/8 cup yolks 3/8 cup heavy cream 3/4 cup bitter chocolate, melted 1 1/2 cups cream, whipped 1 3/4 cups milk 4 vanilla beans 1/4 cup egg yolks 1/2 cup sugar 2 tablespoons flanc powder 1 teaspoon gelatin, bloomed in 2 teaspoons of water 6 tablespoons butter 1 1/8 cups heavy cream, whipped 1 stick butter, room temperature 1/2 cup confectioners' sugar 1/2-cup egg whites (3 egg whites) 5 tablespoons all-purpose flour, sifted 1 tablespoon cocoa powder, sifted 1 1/4 cups fondant 1/2 cup glucose 1 5/8 cups sugar 1 1/8 cups water 2 1/4 cups apricot glaze 5 tablespoons cocoa powder 5 tablespoons pate a glacer, brun 5 tablespoons cocoa paste 5 teaspoons gelatin, bloomed in 2 tablespoons water Instructions: Assembly: Pipe chocolate mousse into 4, (2-inch) dome molds. Spread mousse around sides of dome to the top, freeze. Repeat process with mousseline, freeze. Place 3/4-inch disc dacquoise on mousseline. Fill with 3/4-ounce compote. Top with 1 3/4-inch disc dacquoise, freeze. Unmold and glaze. Garnish with tuile and caramel stick.; Lime dacquoise: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Summer berry compote: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Chocolate mousse: Combine sugar, yolks and heavy cream. Whisk over bain marie constantly until thickened. Scald cream and add the heavy cream. Temper with the egg mixture. Fold in the whipped cream and use immediately. Vanilla mousseline: Bring milk and vanilla beans to boil. Ribbon yolks, sugar and flanc powder. Temper yolks with milk and cook for 3 minutes. Remove from heat, add softened gelatine. Add butter, cool to room temperature. Fold in whipped cream and use immediately. Chocolate tuille: Cream butter and sugar. Gradually add egg whites. Add flour and cocoa powder. Mix until smooth. Spread batter into 10 by 3-inch rectangle. Bake in a preheated 375-degree oven for 7 minutes. Immediately cut into 4 triangles with a 1/2-inch base. Wrap warm tuile around dome to form garnish. Cool completely and store in airtight container. Caramel sticks: Combine and cook until golden brown. Spoon caramel onto silpat, forming 6 inch long sticks. Cool and store in airtight container. Chocolate glaze: Bring sugar, water and apricot glaze to a boil. Add cocoa powder, pate a glacer and cocoa paste. Stir until melted and cook for 4 minutes. Add softened gelatin. Strain and store covered. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 29584,"Bachelorette Party Bite with Strawberries, Kalamata Olives and Vodka 1 small French baguette Olive oil Kosher salt and freshly ground black pepper 10 ripe strawberries, stems removed 6 ounces fresh goat cheese, at room temperature 1 teaspoon honey, divided, plus more for drizzling 1/2 red onion, finely diced 1/2 cup dried figs, diced 1/4 cup pitted kalamata olives, thinly sliced 2 tablespoons fresh basil, thinly sliced 1/2 teaspoon balsamic vinegar 1/4 cup vodka 1 orange, juiced 2 tablespoons olive oil 12 sprigs fresh frisee lettuce Instructions: Preheat the oven to 350 degrees F.
   Slice the bread into 12 (1/4-inch) rounds. Brush both sides with olive oil and season with salt, and pepper, to taste. Bake the bread at 350 degrees F until crisp and starting to brown. Reserve.
   Chop the strawberries finely, and mix with the goat cheese in a bowl. Season with 1/2 teaspoon honey, and salt, and pepper, to taste.
   In a bowl combine the onions, figs, olives, and basil. Season the mixture with salt, and pepper, to taste. Drizzle with vinegar and remaining 1/2 teaspoon honey and toss to combine.
   In a small sauce pan, heat the vodka over medium-high heat and bring to a simmer. Cook until the vodka is reduced to about 1 teaspoon. Stir in the orange juice and remove from the heat immediately. Drizzle in a touch of honey and season with salt and pepper. Whisk in the olive oil. Toss the frisee in the dressing.
   To assemble: Take a crostini and smear a touch of the strawberry-goat cheese mixture on top. Build up some of the olive relish on top of that and garnish each crostini with a little dressed frisee lettuce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29585,"Cheesy Hash Brown Potatoes 1 tablespoon unsalted butter 2 cloves garlic, minced Kosher salt and freshly ground black pepper 3 pounds Idaho potatoes, scrubbed well Two 12-ounce cans evaporated milk 8 ounces sour cream 2 tablespoons fresh thyme leaves 3 dashes of your favorite hot sauce 2 cups grated Cheddar 4 scallions, thinly sliced 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. Heat a cast-iron skillet over indirect heat. Melt the butter. Add the garlic with a pinch of salt and cook until it softens, about 3 minutes. Meanwhile, grate the potatoes on the large holes of a box grater. Add the evaporated milk, sour cream, thyme and hot sauce to the skillet and bring to a simmer. Add the potatoes and 1 cup of the cheese. Season with salt and pepper, move the skillet over indirect heat and cover the grill. Cook until the potatoes are just about cooked through, about 20 minutes. Top the potatoes with the remaining 1 cup of cheese and close the lid. Continue to cook until the cheese is melted and the potatoes are completely cooked through, 8 to 10 minutes. Serve with the scallions sprinkled over the top. (Alternatively, you can bake this in a 350 degrees F oven for 20 minutes, then top with the remaining cheese and bake for an additional 10 minutes.) ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 29586,"Ricotta Raisin Cheesecake 1 1/4 cups graham-cracker crumbs (pulse 8 to 10 whole crackers in the food processor or use store bought crumbs) 4 tablespoons (1/2 stick) unsalted butter, melted 1/2 cup pine nuts, toasted, cooled, and pulsed in the food processor until coarsely ground 1/2 teaspoon freshly grated lemon zest 2 pounds fresh whole milk ricotta 1 1/3 cups sour cream 6 eggs, separated 2 tablespoons flour 1 cup sugar 4 tablespoons freshly squeezed lemon juice 1 teaspoon pure vanilla extract 1 cup raisins Instructions: Crust: Preheat the oven to 350 degrees F. In a bowl, mix the ingredients together. Thickly butter a 9 or 10-inch springform pan and press the mixture into the bottom of the pan. Refrigerate, uncovered, while you make the filling. Filling: Filling: In a mixer fitted with a whisk attachment (or using a hand mixer), mix the ricotta, sour cream, egg yolks, and flour until smooth (the mixture will remain a bit grainy from the ricotta). Add the sugar, lemon juice, and vanilla and blend until creamy. Fold in the raisins. In a clean dry bowl, whip the egg whites until stiff but not dry. Fold them into the filling mixture. Pour into the prepared pan and bake until the top of the cake is set and dry to the touch, though still a bit soft in the center, 70 to 80 minutes. It should \shimmy\ a bit when you shake the pan; it will firm up more as it cools. Let cool in the pan. The cake will deflate a bit as it cools. Cover and refrigerate the cake at least 2 hours. (Or refrigerate until ready to serve, up to 48 hours.) Remove the sides of the pan and serve cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 29587,"Sangrita 32 ounces tomato juice 2 cups fresh orange juice 1 cup Tequila (recommended: Herradura Blanco) 1 cup fresh lime juice 1/4 cup agave juice 5 dashes hot pepper sauce (recommended: Tabasco) 2 dashes Worcestershire sauce Caramelized Spanish Onion, recipe follows 1 guajillo cl, stemmed, seeded, soaked in boiling water for 15 minutes and finely chopped 1/4 teaspoon freshly ground black pepper 1 tablespoon smoked paprika 1 tablespoon kosher salt Lime wedged and sliced, for garnish and moistening glass rim 1 tablespoon canola oil 1 Spanish onion, peeled, halved, thinly sliced Instructions: Combine into a pitcher the tomato juice, orange juice, tequila, lime juice, agave, hot sauce, Worcestershire sauce, onion, cl, and pepper. Stir to combine, cover and refrigerate. In a shallow bowl or plate, combine the smoked paprika and salt. Moisten the rim of the glass with a lime wedge, and dip into the paprika-salt mixture. Put ice into a glass, and pour the mixture over and garnish with a lime slice.; Heat 1 tablespoon canola oil in a medium saute pan over medium heat, then add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes. Let cool before adding to the drink.; ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 29588,"Grilled Eggplant, Zucchini and Peppers 2 purple bell peppers, seeded and cut into eighths 2 small zucchini, thinly sliced lengthwise 1 medium eggplant, thinly sliced 1 red onion, cut into wedges 1 orange bell pepper, seeded and cut into eighths 2 tablespoons olive oil 2 tablespoons chopped fresh parsley Kosher salt and freshly ground black pepper Instructions: Heat a grill to medium high. Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper. ","[Syrah, Tempranillo, Garnacha, Barbera]" 29589,"Bloody Bull Cocktail 8 ounces tequila 6 ounces clam juice
6 ounces tomato juice
2 ounces lemon juice
1 ounce olive brine (juice)
1 tablespoon prepared horseradish
4 dashes Worcestershire sauce
4 olives, for garnish 4 cocktail onions, for garnish 4 lemon wedges, for garnish 4 fresh clams, optional, for garnish Instructions: Combine the tequila, clam juice, tomato juice, lemon juice, olive brine, horseradish and Worcestershire sauce in a carafe or pitcher and stir. Divide the mixture among 4 rocks glasses filled with ice. Thread an olive, cocktail onion and lemon wedge on each skewer. Garnish each glass with a skewer and a fresh clam if desired as well. Yield: 4 cocktails ","[Tequila, Sauvignon Blanc, Ros, Gin]" 29590,"Macadamia Nut Spring Roll with Candied Ginger 2 cups Florida Crystals Organic Sugar 1/2 cup water 3/4 cup heavy cream, warm 1/2 cup butter 3 tablespoons candied ginger root, finely chopped 2 cups roughly chopped macadamia nuts 4 sheets spring roll wrappers Water to seal 1 cup milk 2 cups heavy cream 1/2 vanilla bean split 4 egg yolks 3/4 cup light brown sugar 1/4 cup dark corn syrup 2 cups cider vinegar 4 cups Florida Crystals Organic Sugar 2 tablespoons pickled ginger, sliced thin 1/4 teaspoon black peppercorns 3 star anise 1/2 teaspoon vanilla extract Pinch saffron 8 carambola (star fruit) sliced thin Instructions: To make the macadamia nut filling, use a small saucepan over medium heat and combine the sugar and water, then bring to a boil and cook until it caramelizes to a nice amber color. Remove from heat and add the cream slowly. Return to heat and stir until sugar and cream are completely incorporated and smooth. Add butter, candied ginger, and chopped nuts, then allow to cool slightly. If mixture gets too firm, simply warm to make pliable. To assemble, place the 4 spring roll wrappers down on the table so 1 point is facing 6 o'clock. Divide the mixture evenly between the 4 wrappers. Fold the point facing 6 o'clock over the filling and continue to roll. Fold over the left side, and then the right side to seal the ends and continue to roll until a small triangle remains. Brush edge with water and press to seal the end. Fry in 360 degree F oil just to brown the skin. Cut in half and put aside. To make the brown sugar ice cream, begin by bringing the milk, heavy cream, split vanilla bean, and sugar to a boil. Combine yolks and karo syrup and stir. Pour half of the boiling liquid into the yolks and stir until combined. Add remaining liquid and put back on the heat and continue to stir until you reach a temperature of 180 degrees F. Strain and cool in an ice bath. Place in an ice cream freezer and freeze according to manufacturer's instructions. To make the pickled carambola, using a medium pot over medium high heat, combine vinegar, sugar, ginger, peppercorns, anise, vanilla, and saffron. Bring just to a boil, then remove from heat. Add carambola, and let steep for 5 minutes. Remove carambola with skimmer and cool. Cool liquid over an ice bath. Add cold carambola to cold syrup, cover, and keep refrigerated. To plate, place both spring rolls on a plate with a bowl of the pickled carambola and a bowl of brown sugar ice cream. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29591,"Pesto Pizza Pillows Vegetable oil, for frying 24 square wonton wrappers
1 large egg, beaten
2 cups grated low-moisture mozzarella
4 ounces sweet Italian sausage, cooked and crumbled (about 1 cup)
1/4 cup prepared pesto
1/4 cup grated Parmesan, plus more for sprinkling
Kosher salt
Warmed marinara sauce, such as Rao\u2019s, for serving Instructions: Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365 degrees F. Lay out the wonton wrappers on your work surface. Brush each entire wrapper with egg wash. Top each with a heaping tablespoon of mozzarella, a crumble of sausage, 1/2 teaspoon pesto and 1/2 teaspoon Parmesan, leaving space around the edges. Fold the corners of each wrapper into the center to make a square. Press to seal. Fry the sealed pockets in 2 batches, turning occasionally, until crisp and golden brown all over, 3 to 4 minutes per batch. Season lightly with salt and sprinkle with Parmesan while still hot. Serve hot, with marinara for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 29592,"Caribbean Milk Punch 1 cup sugar 1 vanilla bean, split lengthwise 1 ounce gold rum 1/2 ounce bourbon 1 ounce heavy cream Freshly grated nutmeg, for sprinkling Instructions: Make the vanilla syrup: Combine 1 cup water, the sugar and vanilla bean in a small saucepan. Bring to a simmer over low heat, stirring until the sugar dissolves. Remove from the heat and let cool, then remove the vanilla bean. Make the cocktail: Combine 1 ounce vanilla syrup, the rum, bourbon and heavy cream in a cocktail shaker with ice. Shake until frothy. Strain the drink into a coupe glass. Sprinkle with nutmeg. ","[Rum, Bourbon, Cream]" 29593,"Chocolate Bread Pudding 2 large whole eggs 3 egg yolks 3/4 cup sugar 1/2 cup hot chocolate mix 3 cups half-and-half 1 cup whole milk 2 ounces espresso, slightly cooled 1 tablespoon vanilla extract 2 tablespoons unsalted butter, melted and divided 18 ounces stale challah bread, cut into 1-inch cubes 6 ounces bittersweet chocolate, broken into 1/2-inch pieces Instructions: Place the eggs and yolks in the carafe of a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, and then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the half-and-half, milk, espresso and vanilla and blend until well combined, about 30 seconds. Butter a 9 by 13-inch metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours. Preheat the oven to 325 degrees F. Bake until the internal temperature reaches at least 170 degrees F, about 45 minutes. Set the oven to the high broil setting with the oven door ajar. Remove the bread pudding from the oven. Pour the remaining melted butter into a spray bottle and spritz the top of the bread pudding. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 29594,"Rebuilt Louisiana Seafood Platter 2 tablespoons unsalted butter 1 cup Louisiana jumbo lump crabmeat 1/2 teaspoon seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning) 1/2 teaspoon Worcestershire sauce (recommended: Lea and Perrins) 2 cups blanched asparagus, sliced into 1/8-inch pieces 8 asparagus tips, 2 inches long, sliced lengthwise 1 teaspoon salt 1/4 teaspoon ground white pepper 1 tablespoon lemon juice 1/2 cup extra-virgin olive oil 4 tablespoons grated Parmesan 1/2 cup fine French bread crumbs 8 Louisiana oysters on the half shell 4 tablespoons fine French bread crumbs 2 tablespoons grated Parmesan 4 tablespoons melted unsalted butter, divided 3/4 teaspoon ground paprika 3/4 cup diced yellow onion 2 tablespoons minced shallots 1 bay leaf 2 tablespoons whole-leaf dried tarragon leaves 1 teaspoon salt 1 pinch ground white pepper 1 pinch ground cayenne pepper 1/2 cup crab stock 2 tablespoons Dijon mustard 2 cups whipping cream 1/2 cup thinly sliced green onions 1 pound Louisiana jumbo lump crabmeat 1 egg yolk 1 cup thinly sliced green onions 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons white vinegar 1 cup vegetable oil 1/2 cup red wine vinegar 1 tablespoon Creole mustard (recommended: Zatarain's) 1 tablespoon sweet paprika 1 teaspoon minced fresh garlic 1/2 teaspoon salt 1/2 teaspoon dried whole-leaf oregano 1 teaspoon granulated white sugar 1 cup olive oil 3 large cucumbers 24 cracked Louisiana crab claws 1 large fresh jalapeno pepper 1 egg yolk 1/2 teaspoon salt 1/2 teaspoon granulated white sugar 3/4 teaspoon lemon juice 3/4 teaspoon Creole mustard (recommended: Zatarain's) 1/2 teaspoon dry mustard powder (recommended: Coleman's) 1 tablespoon white vinegar 1/4 teaspoon minced fresh garlic 1/2 cup vegetable oil 2 cups thinly sliced napa cabbage 1/2 cup thinly sliced red cabbage 1/4 cup grated carrot 1/4 cup thinly sliced green onions 2 tablespoons chopped flat leaf parsley 2 cups water 1/2 lemon 1/4 teaspoon salt 8 large peeled Louisiana shrimp 1/2 pound unsalted butter, softened 1/2 cup shelled pistachios 1/2 teaspoon salt 1 teaspoon finely chopped lime zest 1 tablespoon lime juice 3 drops hot pepper sauce (recommended: Tabasco) 8 (4-ounce) Louisiana Drum Fish fillets, about 1/2-inch thick 8 to 10 teaspoons seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning) 1/2 cup clarified butter 4 tablespoons unsalted butter 16 large peeled Louisiana shrimp 1/2 cup shrimp stock Instructions: Baked Oyster with Asparagus, Crabmeat, Lemon, and Parmesan: Preheat oven to 500 degrees F. Melt the butter in a skillet over medium-high heat. Add the crabmeat, seafood seasoning, and Worcestershire sauce. Saute the crabmeat, shaking the skillet constantly, just until the crabmeat is heated through, about 2 minutes. Transfer the crabmeat to a shallow pan and refrigerate until fully chilled. In a food processor, add 1 1/2 cups of the sliced asparagus, the salt, white pepper, and lemon juice. Process until smooth. With the processor running, slowly add the olive oil. Transfer the asparagus puree to a mixing bowl and add the crabmeat, remaining 1/2 cup of sliced asparagus, Parmesan, and bread crumbs. Mix gently until fully blended. To serve, top each oyster on the half shell with 2 tablespoons of the asparagus/crabmeat mixture. Garnish each oyster with 2 slices of asparagus. Place in oven for 15 minutes. Crabmeat Thermidor: In a mixing bowl, add the bread crumbs, Parmesan, melted butter, and paprika. Mix well and set aside. Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add the onions, shallots, and bay leaf. Cook, stirring occasionally, until the onions become soft and clear, about 2 to 3 minutes. Add the tarragon, salt, white pepper, and cayenne. Cook for 1 minute. Add the crab stock, bring to a boil, and reduce the crab stock by half. Add the cream and Dijon mustard and bring to a boil. Reduce heat to low and simmer for 2 to 3 minutes. Remove from heat, strain, and set aside. To serve, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the green onions and cook for 5 seconds. Add the crabmeat and cook for 1 minute. Add the Thermidor sauce and bring to a boil. Spoon 3 ounces of Crabmeat Thermidor into 8 (4-ounce) ramekins. Sprinkle the top of each ramekin with about 1 tablespoon of the bread crumb mixture. Place the ramekins under a broiler until the tops brown, about 1 to 2 minutes. Marinated Crab Claws with Green Onion Sauce: For the green onion sauce: In a food processor, add the egg yolk, green onions, 1 teaspoon of salt, black pepper, and white vinegar. With the processor running, slowly add the vegetable oil in a thin stream until fully incorporated. Refrigerate until ready to serve. For the Marinated Crab Claws: In a mixing bowl, add the red wine vinegar, Creole mustard, paprika, garlic, 1/2 teaspoon of salt, oregano, and sugar. Slowly add the olive oil, whisking constantly, until fully incorporated. Cut 8 pieces of cucumber about 2 inches long. Hollow out the cucumber pieces to form cups. To serve, marinate the crab claws for 15 minutes. Remove from marinade. Place 2 tablespoons of Green Onion Sauce in each cucumber cup. Place 3 crab claws into each cucumber cup. Jalapeno Shrimp Cole Slaw: Roast the jalapeno pepper under a broiler or in a hot cast iron skillet until charred on the outside. Remove the charred outer skin, stem, and seeds. Chop finely and set aside. In a food processor, add the egg yolk, 1 tablespoon of roasted jalapeno, 1/2 teaspoon of salt, sugar, lemon juice, Creole mustard, mustard, vinegar, and garlic. Process until smooth. With the processor running, slowly add the oil in a thin stream until fully incorporated. In a mixing bowl, add the napa cabbage, red cabbage, carrot, green onions, and parsley. Add the roasted jalapeno sauce and mix until fully blended. Cover and refrigerate. In a skillet, add the water, lemon, and 1/4 teaspoon of salt. Bring to a boil. Add the shrimp and return the mixture to a boil. Remove the shrimp and refrigerate until fully chilled. To serve, place 1/4 cup of coleslaw on each plate and top each portion with 1 shrimp. Grilled Drum Fish with Shrimp and Pistachio Lime Sauce: In a food processor, add the 1/2 pound softened butter, pistachios, salt, lime zest, lime juice, and hot pepper sauce. Process until the pistachios are finely ground and the mixture is fully blended. Set aside. Season each drum fillet with about 1 teaspoon of seafood seasoning. Pass the drum fillets through clarified butter and cook on a flat-top grill or preheated cast iron skillets until done, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook until the shrimp turn pink on the outside. Add the shrimp stock and bring to a boil. Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce. To serve, place the cooked drum fillets on serving plates and top each fillet with 2 shrimp and 3 to 4 tablespoons of sauce. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Gewrztraminer]" 29595,"Nashville Chicken 8 cups water 4 cups apple cider vinegar 4 cups dried cl de arbol, stemmed 1 cup cayenne pepper 1 cup whole garlic cloves 1/2 cup crushed red pepper flakes 8 pounds lard 7 cups cayenne pepper
2/3 cup kosher salt
1/2 cup ground black pepper
1/4 cup garlic powder
2 1/3 pounds brown sugar
4 cups whole milk 2 cups buttermilk
4 ounces house hot sauce 6 pounds chicken pieces 4 cups all-purpose flour 2 tablespoons kosher salt
1 1/2 tablespoons onion powder
1 1/2 tablespoons dried thyme
3/4 tablespoon garlic powder
1/2 tablespoon ground black pepper
1/2 tablespoon seasoned salt, such as Old Bay
1 teaspoon cayenne pepper
1 teaspoon paprika
Vegetable oil, for frying Instructions: For the house hot sauce: Put the water, vinegar, dried chiles, cayenne pepper, garlic and crushed red pepper in a large pot over high heat and bring to a simmer. Simmer until the chiles are re-hydrated and the garlic is slightly soft, about 30 minutes. Puree in a blender until smooth. Strain through a sieve and a let cool. Yield: 8 cups. For the mild lard: Render the lard in a large pot over low heat until liquid. Mix the cayenne pepper, salt, black pepper and garlic powder in a large bowl. Slowly whisk the brown sugar into the lard until smooth. Make sure to not let the temperature exceed 135 degrees F or the sugar will burn. Once the sugar is incorporated slowly whisk in the dry ingredients. For the chicken brine: Combine the milk, buttermilk and house hot sauce in a large bowl and whisk together. Add the chicken, slightly covering it. Refrigerate 4 to 6 hours. For the chicken dredge: Heat a deep fryer to 325 degrees F (or a large pot with oil). Combine the flour, kosher salt, onion powder, dried thyme, garlic powder, black pepper, seasoned salt, cayenne pepper and paprika together in a large bowl until completely incorporated. Coat your brined chicken in the dredge mix and fry, in batches, until the internal temperature reaches 125 degrees F. Generously brush your fried chicken with the mild lard to coat. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 29596,"Lumache di Mare: Sauteed Sea Snails 3 pounds/1.36 kg fresh sea snails, in shells 1/4 cup/58 ml extra-virgin olive oil 2 cloves garlic, crushed 1 fresh cl pepper, chopped 1 cup/235 ml white wine Salt, to taste Bunch fresh flat-leaf parsley, leaves picked and chopped Instructions: To clean and cook sea snails: Boil the snails for approximately 20 minutes in a pot of water. This will remove the sand and grit trapped inside the shell and cook the snail meat. In a saucepan, heat up the olive oil and saute the garlic and chopped cl pepper. Then add the snails. Add the wine and cook for a few minutes. Add salt, parsley and toss together well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 29597,"Foil-Packet-Steamed Ginger Sesame Vegetables 5 cups broccoli florets (12 ounces) 1 cup shelled frozen edamame, thawed (6 ounces) 2 carrots, peeled and sliced 1/4-inch thick on an angle (1/2 cup) 2 tablespoons Lemon Ginger Oil, plus extra for serving, recipe follows Kosher salt and freshly ground black pepper 1 teaspoon toasted sesame seeds 1 scallion, thinly sliced 1/3 cup olive oil 2 tablespoons toasted sesame oil Three 2-inch-long strips lemon zest, removed with a vegetable peeler 2 cloves garlic, peeled and smashed One 2-inch piece fresh ginger, peeled, cut into chunks and smashed with the back of a knife or meat mallet Pinch crushed red pepper flakes, optional Instructions:

1. Preheat the oven to 425 degrees F. Trim any broccoli florets that are larger than 2 1/2-inches in diameter so all the pieces are all 2 to 2 1/2 inches in size (so they cook at the same rate). Toss the broccoli, edamame and carrots with 2 tablespoons of the Lemon Ginger Oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
2. Spread an 18-inch-long piece of heavy-duty aluminum foil on a cutting board or work surface and spread the vegetables in the middle. Pour 2 tablespoons water over the vegetables and then bring two of the sides of foil up and together and fold over twice to seal. Bring the other two sides up and in, crimping to seal.
3. Put the foil packet on a rimmed baking sheet and bake 25 minutes. Carefully open the foil packet, as it will be very steamy, and toss the vegetables with any of the accumulated juices and oil in the bottom of the foil packet. The vegetables should be crisp tender with a few pieces a little more cooked, but if any vegetables seem raw, reseal the package and bake an additional 5 minutes.
4. Spoon the steamed vegetables and juices into a serving bowl. Sprinkle with the sesame seeds and sliced scallion. Drizzle with an extra tablespoon of the lemon ginger oil if desired. Combine both of the oils, the lemon zest, garlic, ginger and red pepper flakes, if using, in a medium pot. Heat the mixture over medium-low heat until small bubbles form around the edges and the oil becomes fragrant, about 10 minutes. Remove from the heat, cool completely and then strain, pressing on the solids to release all the flavored oil. You will not need all the oil for this recipe. Store the extra oil in a small jar or resealable plastic container in the refrigerator and use within one week. Before using, let stand at room temperature for at least 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 29598,"Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce One 3- to 4-pound boneless leg of lamb, tied with butcher's twine 1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/3 cup harissa (see Cook's Note) 3 tablespoons plain Greek yogurt
1 teaspoon honey
Kosher salt 3 tablespoons pomegranate seeds 2 tablespoons chopped fresh mint
3 scallions, white and light green parts only, thinly sliced
Good olive oil, for drizzling
Flakey sea salt
Instructions: For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking. Preheat the oven to 450 degrees F. Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice. For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving. For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 29599,"Bunuelos 3 cups water 1 1/2 cups dark brown sugar, packed 1 1/2 teaspoon anise seeds 1 cup water 1/4 teaspoon salt 1/2 teaspoon anise seeds 3 tablespoons lard or vegetable shortening 3 1/4 cups all-purpose flour, sifted 2 large eggs Pinch of baking powder Peanut oil (fortifying) Instructions: In a medium saucepan, combine the water, brown sugar, and anise seeds. Over medium heat, stir the mixture until the sugar has dissolved, then increase the heat and bring the liquid to a boil. Regulate the heat so that the mixture is simmering, then cook for about 20 minutes, until it has reduced to about 1 1/4 cups. Set the syrup aside to cool. In a medium saucepan over medium-high heat, combine the water, salt, anise seeds, and lard and bring to a boil. When the lard has melted and the liquid is boiling, remove from the heat and stir in the flour all at once. Return to the heat and continue stirring for a minute or 2 until the mixture pulls away from the sides of the pan. Again remove from the heat and add the eggs, beating well after each addition. The dough should be very soft and only just hold its shape. Lastly, mix the baking powder into the dough. In a large heavy skillet, heat about 1/2 inch of oil until it is smoking. Flour your hands well and break off a piece of dough. Roll it into a ball about 1 1/2-inches in diameter. Place the ball on your fingers and flatten to a cake about 3/4-inch thick. With your finger, push a large hole into the center of the dough. Make 3 more bunuelos and cook them for 2 to 3 minutes, turning over when one side is golden. While the first batch of bunuelos is frying, make 4 more and repeat until they are all cooked. You should have about 12 small bunuelos. Drain on paper towels until you have finished cooking them, then place 2 bunuelos in each of 6 warm bowls and drizzle the syrup over them. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29600,"Caramelized Vidalia Onion and Potato Gratin with Fresh Sage 2 tablespoons olive oil 1 tablespoon unsalted butter 3 Vidalia (or other sweet variety) onion, peeled, halved and thinly sliced on a mandoline Salt and freshly ground black pepper 3 tablespoons finely chopped fresh sage leaves 6 large Idaho potatoes, peeled and sliced thinly on a mandoline 2 cups heavy cream Instructions: Preheat oven to 375 degrees F. Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly. Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29601,"Strawberry Macarons 3 large egg whites 1 1/2 cups confectioners' sugar 3/4 cup whole blanched almonds 2 pinches of kosher salt 3 tablespoons superfine sugar 1/4 teaspoon strawberry extract 5 drops pink gel food coloring
1 1/2 cups chopped hulled strawberries 2 tablespoons honey 1 tablespoon fresh lemon juice Instructions: Make the macarons: Let the egg whites sit at room temperature for at least 1 hour. Line 2 baking sheets with silicone baking mats; set aside. Pulse the confectioners' sugar and almonds in a food processor until very finely ground. Working in batches, sift the mixture through a medium-mesh sieve into a large bowl. If you have more than 2 tablespoons of the mixture left in the sieve, return to the food processor and grind until powdery, then sift again. Repeat this process until only about 2 tablespoons are left in the sieve; discard. Rub a pinch of salt around a large bowl or the bowl of a mixer to absorb any oils, then wipe clean. Add the egg whites and another pinch of salt. Whisk with a mixer on medium speed until frothy, then gradually whisk in the superfine sugar. Increase the mixer speed to medium high and whisk until very soft peaks form, 2 to 4 minutes. Add the strawberry extract and food coloring and whisk until stiff peaks form, about 1 minute. Fold about one-third of the almond mixture into the egg whites until combined, then fold in the rest. The batter should fall off the spatula in thick ribbons and look slightly shiny. If the batter seems stiff, fold once or twice more, being careful not to overmix.
Transfer the batter to a piping bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the prepared baking sheets, squeeze the bag until the batter spreads to a 1 1/4- to 1 1/2-inch round, flicking your wrist to the side as you finish to avoid leaving a point. Repeat to make about 24 rounds per baking sheet, about 1 1/2 inches apart. Firmly tap the baking sheets against the counter to release any air bubbles. Let sit at room temperature until the tops are slightly matte and no longer sticky, at least 45 minutes.
Meanwhile, preheat the oven to 325 degrees F. Make the filling: Bring the strawberries, honey and lemon juice to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally and smashing the berries, until thick and jammy, 20 to 25 minutes. Let cool.
Bake the macarons, one pan at a time, until they are risen and firm, 18 to 24 minutes. Let cool 10 minutes on the pan, then carefully transfer to racks to cool completely. Sandwich a thin layer of the strawberry filling between the macarons. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29602,"Smoked Gouda Beer Dip 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 1 cup pale ale beer 1 cup grated sharp Cheddar 1 cup grated smoked Gouda 1/4 cup sour cream 1/2 teaspoon ground mustard 1/2 teaspoon smoked paprika 1 1/2 tablespoons minced pickled jalapenos Kosher salt and freshly ground black pepper Tortilla chips, for serving Instructions: Heat the butter in a small saucepan over medium-high heat. Add the flour and cook, stirring until smooth, for 2 minutes. Slowly whisk in the beer so the mixture is smooth. Simmer until thickened, about 5 minutes. Add the Cheddar, Gouda, sour cream, mustard and paprika and whisk until the cheeses are melted, 2 to 3 minutes. Stir in the jalapenos, and season with salt and pepper. Serve with tortilla chips. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 29603,"Smoked Adobo Marinated Brisket Tortas with Horseradish Crema and Caramelized Onion-Tomato Relish 12 cloves garlic, chopped 6 plum tomatoes, halved and grilled Zest of 1 orange plus 1/2 cup freshly squeezed orange juice 1/4 cup fresh cilantro leaves 1/4 cup canola oil, plus more for grilling rolls 1/4 cup red wine vinegar 3 tablespoons ancho cl powder 3 tablespoons pasilla cl powder 2 tablespoons chipotle puree 2 tablespoons dark brown sugar One 6- to 7-pound whole brisket, with 1/4-inch layer of fat on top 4 cups apple juice Kosher salt and freshly ground black pepper 8 to 12 soft white rolls, Mexican bolillos or teleras Horseradish Crema, recipe follows Caramelized Onion-Tomato Relish, recipe follows 1 head iceberg lettuce, finely shredded 1/4 cup prepared horseradish, drained 2 cups Mexican crema 1/2 cup queso fresco Kosher salt and freshly ground black pepper 3 tablespoons canola oil 2 large Spanish onions, halved and thinly sliced 1 pint grape tomatoes, cored 2 cloves garlic, finely chopped 1 jalapeno, finely diced 1/4 cup red wine vinegar Sugar 1/4 cup finely chopped fresh cilantro Kosher salt and freshly ground black pepper Instructions: Combine the garlic, grilled tomatoes, orange zest and juice, cilantro, oil, vinegar, cl powders, chipotle puree and sugar in a food processor and process until smooth. Place the brisket in a large disposable pan, add the marinade and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the marinade 1 hour before putting on the smoker. Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Put a pan with some of the apple juice on the plate, and then put on the grill grate. Sprinkle the brisket on both sides with salt and pepper. Place the brisket, fat-side up, on your smoker grate and close it up for the long smoke. Open your barbecue smoker every hour or two and spray the brisket liberally with apple juice to help keep the meat from drying out. Once the internal temperature reaches 165 to 170 degrees F on a meat thermometer, after about 7 hours at the lower temperature range, the meat starts to get tender. At this point, wrap the brisket in foil this little trick is a big help in getting the meat tender, especially for beginners. Continue to cook until the meat reaches an internal temperature of 190 degrees F, 1 to 2 more hours. Remove and let rest for 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Slice or shred the brisket. Toss in the reserved liquid. To make the sandwiches: Split the rolls in half, oil the cut sides lightly, season with salt and pepper and grill, cut-side down, until lightly toasted. Spread some Horseradish Crema on the bun tops and bottoms. Top the bottoms with some of the meat, then some Caramelized Onion-Tomato Relish, then some lettuce. Top with the bun top and serve. Whisk together the crema, queso fresco and horseradish in a small bowl. Season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Heat the oil in a large saute pan over medium heat. Add the onions and slowly cook until caramelized, about 30 minutes, stirring occasionally. Add the tomatoes and cook until they just begin to break down. Add the garlic and jalapeno and cook for 1 minute. Add the vinegar and a pinch of sugar and cook for 2 minutes. Season with salt and pepper. Transfer the onions to a bowl and add the cilantro. Let sit at room temperature for 30 minutes to allow the flavors to meld. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 29604,"Cheese Fondue 1 garlic clove, crushed 2/3 cup dry white wine Juice of half a lemon 8 ounces Gruyere cheese, shredded 2 teaspoons cornstarch 1 tablespoon Kirsch Freshly ground pepper and grated nutmeg For Dipping: 1 cup cubed French bread 1/2 cup broccoli florets, blanched until tender and cooled 12 cherry tomatoes 1/2 cup quartered artichoke hearts Instructions: Rub inside of flameproof earthenware fondue pot or 2-quart saucepan with garlic clove. Add wine and lemon juice and heat over low heat, just until gently bubbling. Gradually add cheese, stirring constantly until smoothly melted. Meanwhile, whisk cornstarch with Kirsch and seasonings until blended to a smooth paste, stir it into cheese and cook 3 minutes more. Adjust seasonings to taste. Decoratively arrange bread and vegetables on a large platter or divide among 4 plates. Traditionally, fondue is served at table in a fondue pot set over an alcohol burner or small candle. Use long forks to spear bread or vegetable of choice and dip into cheese. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29605,"The Ultimate Sloppy Joes Extra-virgin olive oil 1 large onion, diced 1 1/2 pounds lean ground turkey Kosher salt and freshly ground black pepper 2 cups ketchup 1/4 cup yellow mustard 1/4 teaspoon cayenne pepper 1 tablespoon brown sugar 2 tablespoons tomato paste 1 tablespoon red wine vinegar 12 parker house rolls Homemade Bread and Butter Pickles, recipe follows Kosher salt and freshly ground black pepper 5 pickling cucumbers (about 4 inches long) 4 slices fresh horseradish, peeled and cut into 1/2-inch slices 4 sprigs fresh dill weed 1 cup white vinegar 1 cup sugar 3 cups water 4 cloves garlic, peeled 2 tablespoons pickling spice 2 teaspoons turmeric
Instructions: Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and saute for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon - about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of red wine vinegar and season it once more before serving on parker rolls with Homemade Bread and Butter Pickles. Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed. Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 29606,"Italian Burgers with Roasted Tomatoes and Caramelized Onions 1/2 cup mayonnaise 2 tablespoons chopped drained sun-dried tomatoes packed in oil 2 cloves garlic, roughly chopped 1 tablespoon roughly chopped fresh parsley and/or basil Kosher salt and freshly ground pepper 4 plum tomatoes, halved 2 tablespoons extra-virgin olive oil 1/2 teaspoon dried basil 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper For the caramelized onions: 4 tablespoons unsalted butter 3 large onions, thinly sliced Pinch of sugar Vegetable oil, for the grill 1 pound ground beef chuck 1 mild Italian sausage link, casing removed Kosher salt and freshly ground pepper 4 slices provolone cheese 4 brioche or hamburger buns, split Baby arugula, for topping Instructions: Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use. Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes. Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside. Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium. Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 29607,"Gina's Chocolate Covered Bacon 16 slices applewood smoked bacon, thick cut, cooked crisp and cooled, cut in half 3 (4-ounce) bars semisweet chocolate, chopped (recommended: Ghirardelli) 1 (4-ounce) bar white chocolate, chopped Instructions: Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat. Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices. Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 29608,"Creamy Grilled Corn Polenta 3 ears corn, husked Olive oil, for brushing (about 1 tablespoon) 5 cups water 1 tablespoon salt, plus more for seasoning 1 1/2 cups instant polenta 2 tablespoons butter 1/2 cup freshly grated sharp Cheddar 1/4 teaspoon fresh black pepper, plus more for seasoning Instructions: Preheat grill to medium-high heat. Brush corn with oil. Grill corn until charred in spots and tender, about 5 minutes on each side. Remove from the grill and set aside to cool. Place a saucepan with 5 cups of water and 1 tablespoon of salt onto a medium heat, bring the water to boil, and slowly stir in the polenta. Reduce the heat and continue to stir for about 5 minutes until thickened and creamy. Add the butter and blend into the mixture. Stir in the cheese. Keep warm. Cut the corn off of the cob and stir it into the cooked polenta. Season with salt and pepper, to taste, and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29609,"Vegetable Paella on the Grill 6 tablespoons oil (I'm using olive) 2 cups sliced mushrooms (I'm using cremini) 4 cloves garlic, sliced 2 bell peppers, sliced (I'm using red bell peppers) 1 onion, sliced (I'm using red) Salt 2 cups fresh greens (I'm using kale) Half 6-ounce can tomato paste (about 5 tablespoons) 1 pound short-grain rice (about 2 1/3 cups) 1 cup wine (I'm using white) 4 cups liquid (I'm using vegetable stock) 4 fried eggs, for serving Chopped fresh cilantro, for topping, optional Instructions: Heat a large saute or paella pan over medium heat or place on a grill over medium heat. Add the oil and when hot. Add the mushrooms and crisp for about 3 minutes. Add the garlic, peppers, onions and a large pinch of salt and cook until beginning to soften, about 3 minutes. Add the kale and cook for 1 minute. Stir in the tomato paste and cook for an additional minute. Add the rice and cook until toasted, a few minutes. Add the wine and cook until reduced by half, then add the stock and cook, stirring, until it comes to a simmer. Cook, undisturbed, until the liquid has been absorbed, the rice is cooked and a crust forms on the bottom of the pan, about 20 minutes. Garnish the paella with the fried eggs and cilantro if you have it.\u202f ","[Verdejo, Garnacha, Tempranillo, Pinot Grigio]

" 29610,"Ginger-Lime Granita 1/2 cup turbinado sugar One 2-inch piece ginger, peeled and grated 5 tablespoons lime juice
Lime zest, for garnish
Instructions: Special equipment: a meat tenderizer Combine 5 cups water and the turbinado sugar and ginger in a medium pot. Bring to a boil over medium heat, then turn off the heat and stir in the lime juice. Let cool to room temperature. Pour the mixture into a 9-by-13-inch metal baking pan and place in the freezer. Freeze until completely frozen, about 4 hours or up to overnight. Take the pan out of the freezer when it becomes a giant ice cube. Smash the frozen block with a meat tenderizer and scoop crushed granita into chilled martini glasses. Garnish with lime zest and serve immediately. Freeze any remaining granita until ready to serve. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 29611,"Seafood Risotto 10 cups chicken stock 4 tablespoons unsalted butter 3 tablespoons olive oil 2 medium onions, finely chopped 2 cups arborio rice 1/3 cup white wine 1 red bell pepper, seeded and cut into one large piece 3 ripe plum tomatoes 1/3 pound shiitakes 1 pound large shrimp, shelled 1/2 pound scallops or clams in the shell 1/4 cup grated Parmesan cheese Instructions: In a large saucepan heat the chicken stock to a boil. Reduce heat and simmer until ready to use. In a large heavy pot heat 2 tablespoons butter and 2 tablespoons olive oil over moderate heat. Small children can help by taking paper off butter, cutting 2 tablespoons with butter knife, and dropping it into the pot. Small children should be highly supervised over each step that involves any type of gadget or working near a heat source. Add half of the onions to the pot and cook until clear, about 5 to 8 minutes. If you have older children, they can begin wiping off the shiitake caps with a damp cloth, removing the stems, cutting off the end, slicing the stems lengthwise and then slicing the caps. Add the rice to the onions and stir to coat. Small children can do this well once they practice and learn a controlled stirring motion. \Slow and steady\ can be repeated until they get the hang of it. Add 1/3 cup white wine and stir until completely absorbed. Constant stirring will be required from here on out to make a good risotto. Have the children equipped with a long handled ladle and a deep oven mitt carefully dip the ladle into the broth and pour it into the rice. Stir continuously until the stock is absorbed. Repeat over and over using as much stock as necessary until the rice is cooked through but not mushy. The risotto should be creamy, slightly soupy but not watery. Meanwhile, in a medium skillet heat 2 tablespoons butter and 1 tablespoon olive oil until melted. Add the other half of the chopped onion and stir to coat. Have the children cut the red pepper with table knives into strips and then crosswise into small even squares. Add the diced pepper to the onion and stir to combine. Add the tomatoes and stir to combine. Add the shiitakes and cook until any liquid evaporates. Add the fresh seafood and cook until just done. Stir the sauteed seafood and vegetables into the pot of risotto. Grated Parmesan can be stirred into the risotto or served on top at the table. Cover until ready for service. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29612,"Menudo 1 pound beef tripe, cut into small squares 3 fresh cloves garlic, minced 3 teaspoons salt 1/2 cup red cl powder 2 teaspoons oregano leaves 1 tablespoons coarse black pepper 1 teaspoons cumin powder 1/2 small onion chopped 1 small can hominy, yellow or white Instructions: Place beef tripe into a pot of boiling water, just enough to cover the tripe. Add garlic and onions and salt. Cover and cook for about 1 hour. When tripe is tender add the remaining ingredients including the hominy and cook about 15 or 20 minutes longer. Add more salt if needed. This is a spicy dish and it goes well with cilantro and a twist of lime. Corn tortillas are a good compliment. ","[Rioja, Tempranillo, Garnacha, Barbera]" 29613,"Chicken and Stars Soup 1 3 1/2-pound whole chicken 2 medium yellow onions, 1 quartered and 1 chopped 2 medium parsnips, trimmed, 1 cut into large chunks and 1 cut into 1/4-inch slices 3 large carrots, trimmed, 1 cut into large chunks and 2 cut into 1/4-inch slices 3 large celery stalks, 1 cut into large chunks and 2 cut into 1/4-inch slices 2 garlic cloves, peeled and smashed 2 thyme sprigs 6 flat-leaf parsley sprigs, 3 whole and 3 chopped 12 dill sprigs, 6 whole and 6 chopped, plus more for serving 2 bay leaves 1 teaspoon whole black peppercorns, plus ground black pepper Kosher salt Zest and juice of half a lemon A few passes of freshly grated nutmeg 2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly grated nutmeg 2 large eggs 1/4 cup water Instructions: Make the soup base: In a large pot, combine the chicken, quartered onion, parsnip chunks, carrot chunks, celery chunks, garlic, thyme, the 3 whole parsley sprigs, the 6 whole dill sprigs, the bay leaves and peppercorns. Add cold water to cover and come up just below the top of the pot, about 5 quarts. Bring to a boil and then reduce the heat to simmer at a low bubble, uncovered, until the chicken is very tender, about 1 1/2 hours (or longer if you have the time \u2014 up to 6 hours, topping off with more water if the stock dips below the chicken and veggies), skimming off any scum (there won\u2019t be much) and, if desired, some fat. While the stock simmers, make the noodle stars: In a medium bowl, whisk together the flour, salt and nutmeg, add the eggs and water and mix to form a dough. Knead for 5 to 7 minutes, until smooth. Cover with plastic wrap or a damp towel and let rest for 20 minutes. On a floured surface, roll out the dough to 1/8 inch thick, dusting with more flour as needed to prevent sticking, and cut out stars with a bite-size star-shaped cookie cutter (or other small cookie cutter). Dust the stars with flour so they don\u2019t stick together and set them aside on a sheet pan. Reroll the scraps and repeat to use up the rest of the dough. (You can also just use a knife to cut long skinny noodles.) Set aside. Strain the stock (3 1/2 to 4 1/2 quarts of stock), discarding all of the solids except for the chicken. Set the chicken aside to cool. Return the strained stock to the pot and bring it to a simmer. Add the chopped onion, sliced parsnip, sliced carrots, sliced celery, chopped parsley, chopped dill, noodles and 1 tablespoon salt. Cover and simmer until the vegetables and noodles are tender, 30 to 40 minutes. Meanwhile, pull the chicken off the bones and chop it into bite-size pieces. Season the chicken with salt and, when the vegetables and noodles are tender, add it to the soup along with the lemon zest and juice, nutmeg and ground black pepper. Taste and add more salt if needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubbe love that it should be. So don\u2019t skip this step, and don\u2019t rush it either. Taste your soup. If it doesn\u2019t make you smile reflexively, add more salt, about a 1/2 teaspoon of it, and give it a few good stirs so it can dissolve. Taste and repeat as needed until it tastes good. Garnish with fresh dill and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29614,"Spring Green Risotto With Artichokes 1 1/2 tablespoons good olive oil 1 1/2 tablespoons unsalted butter 3 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped fennel 1 1/2 cups Arborio rice 2/3 cup dry white wine 4 to 5 cups simmering chicken (or vegetable) stock or preferably homemade 1 pound thin asparagus 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas 8 ounces frozen artichoke hearts, defrosted 1 tablespoon freshly grated lemon zest (2 lemons) Kosher salt and freshly ground black pepper 1/3 cup mascarpone cheese, preferably Italian 1/2 cup freshly grated Parmesan cheese, plus extra for serving 2 tablespoons freshly squeezed lemon juice 3 tablespoons minced fresh chives, plus extra for serving Instructions: Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes. Meanwhile, cut the asparagus diagonally in 1-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.) When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, artichokes, lemon zest, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. When the risotto is done, turn off the heat and stir in the mascarpone, Parmesan cheese, lemon juice and chives. Serve hot with a sprinkling of chives and more Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 29615,"Huckleberry Pancakes 2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup sugar 2 eggs 2 tablespoons oil 1 cup milk 4 ounces huckleberries, fresh or frozen, plus extra, for serving Whipped butter and maple syrup, as an accompaniment Instructions: Mix the flour, baking powder, salt, and sugar in a bowl. Then, stir in eggs, oil, and milk until mixed. Do not beat the mixture. Pour 2 to 6 ounce ladles of batter on a lightly oiled griddle. Then, add 1-ounce of huckleberries to each pancake. Cook for 2 to 3 minutes on each side. Place the pancakes on a large plate. Then garnish with huckleberries, whipped butter, and hot maple syrup. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 29616,"Crispy Boneless Whole Fish with Sofrito Vegetable oil, for frying 1 (2 to 3 pound) whole snapper, remove center bones, keep head and tail intact Salt and freshly ground black pepper Flour, for dusting 4 eggs beaten with 1 cup buttermilk, as an egg wash Sofrito, recipe follows Cilantro sprigs, for garnish Extra-large skewers for shaping fish, but small enough to fit in the pot 1 tablespoon olive oil 1 yellow pepper, minced 1 red pepper, minced 1 red onion, minced 4 cloves garlic, minced 1/2 scotch bonnet, minced 1 tablespoon minced aji amarillo 1 fennel bulb, minced Pinch saffron 1 cup amontillado Sherry 1 cup fish stock or clam juice 1 lime 1 bunch cilantro, pick leaves and chop stems Instructions: In a large deep pot, fitted with a deep frying thermometer, preheat 5 inches oil to 325 degrees F. Starting at the tail end, push the skewer crosswise just above the tail, and bend the fish into an \s\ shape and attach the skewer through the head, just in front of the front fin. Season the fish and dust with the flour. Place in the egg wash. Place back in the flour. Shake off excess. Fry the fish at 350 degrees F for about 10 minutes or until golden and cooked through. Season with salt and pepper when removing from the fryer. Set on paper towels to drain oil. Serve with sofrito and garnish with cilantro. In a saucepan, heat the olive oil. Add all the dry ingredients. Cook for about 5 minutes, until all vegetables are soft and the saffron is toasted. Add the wine, reduce half way. Add the stock and reduce half way. Finish with cilantro and a squeeze of lime. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29617,"Everything Bagel Bombs 1 teaspoon active dry yeast 4 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1/3 cup olive oil, plus more for the bowl
16 ounces cream cheese, softened 1 1/2 cups grated Cheddar cheese
1 1/2 cups diced ham
2 teaspoons toasted sesame seeds 2 teaspoons poppy seeds
1 1/2 teaspoons flaked sea salt
1 teaspoon dried onion flakes
1 teaspoon dried garlic flakes
1/2 teaspoon coarsely ground black pepper 1 tablespoon honey
Nonstick cooking spray, for the baking sheet Instructions: For the dough: Sprinkle the yeast over 1 1/2 cups warm water (not over 110 degrees F) and allow it to bloom. When it has bloomed, the mixture will bubble a bit. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and salt. With the mixer running on low, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until a dough forms. Drizzle roughly 2 tablespoons of olive oil in a medium bowl and coat the sides of the bowl with it. This will prevent the dough from sticking. Tip the dough into the oiled bowl, form a ball with it and gently coat it lightly with the residual olive oil on the sides. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm place until roughly double in size, at least 1 hour. For the filling: Combine the cream cheese, Cheddar and ham in a large mixing bowl. Stir until well combined. Set aside. For the everything bagel seasoning: Mix together the sesame seeds, poppy seeds, sea salt, onion flakes, garlic flakes and pepper in a small bowl. Set aside. Preheat the oven to 425 degrees F. Add the honey and 10 cups water to a large pot and bring to a boil. Once the dough has risen, divide it into 16 pieces. Roll each piece into a ball. Lightly flour a work surface and use a rolling pin to roll each ball into a 4-inch circle roughly 1/4 inch thick. Top each circle with 3 tablespoons of the filling. Pull the dough up and around the filling, pinching the seam at the top. Make sure you fully encase the filling. Place the finished bombs seam-side down on a greased baking sheet. Add the bagel bombs to the boiling water in batches of 4; boil for 1 minute, flipping halfway through. Remove to a separate baking sheet and top each with a generous pinch of the everything bagel seasoning blend. Once all of the balls of dough have been boiled, transfer them to another greased baking sheet and bake until golden brown, about 25 minutes. Enjoy! Freezer Directions: Follow the steps above and allow the bagel bombs to cool completely after baking, roughly 45 minutes to 1 hour. Place in the freezer, uncovered, for 20 minutes. Remove and individually wrap each bomb in foil. Return them to the freezer to fully freeze. When ready to eat, remove a bagel bomb (or more) from the freezer. Remove the foil and wrap the bomb in a paper towel. Microwave for 90 seconds or until cooked through. Allow it to sit for 1 minute before taking out of the microwave. Unwrap and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29618,"Chilled Cucumber Soup with Shrimp 2 (17-ounce) containers Greek yogurt 1 1/2 cups half-and-half 3 hothouse cucumbers, unpeeled, seeded and chopped 3/4 cup chopped red onion 9 scallions, white and green parts, chopped 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1/4 cup chopped fresh dill 3/4 cup freshly squeezed lemon juice (6 lemons) 3/4 pound cooked large shrimp, halved Thin slices of lemon, halved, for garnish Fresh dill, for garnish Instructions: In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold. Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Albari?o]" 29619,"Rice with Peas and Bacon 8 ounces slab bacon, cut into 1/2-inch strips or lardons (about 2 cups) 2 cups instant rice
1 cup frozen peas
1/2 teaspoon salt
1/4 cup grated Parmesan
2 tablespoons unsalted butter
Zest and juice of 1 lemon
Freshly ground black pepper
Instructions: In a skillet over medium heat, cook the bacon lardons until browned and crispy. Transfer to a paper towel-lined plate and set aside. In a medium saucepan, combine the rice with the recommended amount of water on the package. Add the peas and salt and cook according to the rice package instructions. Stir in the Parmesan, butter, lemon zest and juice and black pepper. Mix in the bacon and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29620,"Giant Peanut Butter Sandwich Cookie 3 1/2 cups all-purpose flour, plus more for rolling (see Cook's Note) 2 teaspoons baking soda 2 sticks (16 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 1/2 cup packed light brown sugar 1 1/2 cups smooth peanut butter 2 large eggs 2 teaspoons pure vanilla extract 1 1/2 cups smooth peanut butter 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners' sugar Instructions: For the cookies: Stir together the flour and baking soda in a bowl. Cream the butter and both sugars on high speed in an electric mixer fitted with the paddle attachment until light, about 2 minutes. Add the peanut butter and beat until smooth. Add the eggs, one at a time, and beat until incorporated. Beat in the vanilla. Add the flour mixture and beat on low until just combined. Divide the dough in half, form into 2 rectangles, wrap in plastic wrap and refrigerate until firm, about 1 hour. Cut a 12-inch peanut shape out of parchment to use as a template. Roll one piece of dough between two pieces of parchment to a rectangle a little bigger than the template. Remove the top piece of parchment and, using a pizza wheel or paring knife, cut the dough into a peanut shape. Reserve the dough scraps. Repeat with the remaining dough piece. Mold the scraps into a rectangle, wrap in plastic and chill along with the peanut shapes until firm, about 30 minutes. For the filling: Meanwhile, preheat the oven to 350 degrees F. Beat the peanut butter and butter in a large bowl with an electric mixer on medium speed until combined. Slowly add the confectioners' sugar, about a 1/4 cup at a time, beating in between additions, until completely incorporated. To build the cookie: Roll out the chilled rectangle of dough scraps into a large rectangle about 1/4-inch thick. Use a pizza wheel or sharp paring knife to cut long strips about 1/2-inch wide. Transfer the peanut-shaped pieces of dough on their pieces of parchment to 2 baking sheets. Lay the dough strips on top of one of the peanut-shaped pieces of dough in a crisscross, freeform pattern to mimic the lines on a peanut. Use a rolling pin to gently flatten and adhere the strips to the peanut. Bake the cookies until lightly golden around the edges and dry on top, about 30 minutes. Cool completely on the baking sheets on a wire rack. Turn over the cookie without lines so it sits flat-side up on a flat serving plate. Spread the filling evenly to the edges. Top with the second cookie, lined-side up. Use a serrated knife to cut into squares for serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29621,"Ensenada Lobster Thermidor 2 tablespoons kosher salt 1 onion, peeled and quartered 1 bay leaf 1 tablespoon whole black peppercorns 1 lemon, quartered lengthwise 1/4 cup peeled garlic cloves 2 (1 to 1 1/2-pound) fresh whole lobsters Bowl with ice and cold water, big enough to fit lobsters 2 tablespoons unsalted butter 1 tablespoon canola oil 1/4 cup Mexican chorizo 2 tablespoons diced red bell pepper, 1/4-inch diced 2 tablespoons roughly chopped garlic 1/4 cup flour 1 1/2 cups milk 1/4 cup white wine 2 teaspoons roughly chopped fresh tarragon 2 teaspoons Dijon mustard 1/2 teaspoon freshly cracked black pepper 1 tablespoon lemon juice, freshly squeezed 1/4 cup plus 2 tablespoons grated Parmesan 2 tablespoons panko bread crumbs Instructions: Bring a large stock pot of water to a boil. Add the salt, onion, bay leaf, peppercorns, lemon, and garlic. Let simmer to infuse the water, about 5 minutes, and then add the lobster and cook for 8 to 10 minutes. Remove the lobster from the water and place in a bowl of ice water. When cool, remove the legs and set aside. Starting at the center of each lobster, cut in half lengthwise along the back, and clean out the tomalley, adding to the bowl with the legs. Remove the tail and claw meat and roughly chop. Save the legs, claw shells, and tomalley for another purpose, such as stock. Rinse the shells for serving. Preheat the oven to 400 degrees F. In a medium saute pan, add the butter, oil and chorizo and cook for 5 to 6 minutes, stirring frequently. Add the red bell pepper and garlic and saute until the garlic is cooked, 2 to 3 minutes. Add the flour and cook until roux is blonde in color, 3 to 4 minutes more. Slowly stir in the milk and cook until thickened. Add the white wine, tarragon, Dijon, pepper, lemon juice and 1/4 cup Parmesan. Remove from the heat. Combine the lobster meat and sauce and fill the cleaned lobster shells with the mixture. Top with the panko and remaining Parmesan. Place on a baking sheet and cook until the top browns, 8 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Cava]" 29622,"Easy Mexican Chocolate Souffle 2 tablespoon unsalted butter, at room temperature, for greasing the ramekins. 4 (3.1-ounce) disks Mexican chocolate, coarsely chopped (recommended: Ibarra, found in gourmet and Hispanic grocery stores) 6 tablespoons (3/4 stick) unsalted butter, at room temperature 6 large egg yolks 6 large egg whites 1/4 cup sugar Instructions: Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or custard cups with 2 tablespoons butter. Set aside. For the souffles: Stir the chocolate and 6 tablespoons butter in a large metal bowl set over saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). Remove the chocolate mixture from the heat and let cool slightly. Whisk in the egg yolks and add 2 tablespoons of the cooled melted chocolate to the yolks, mixing to incorporate. Add the rest of the chocolate and mix until nice and smooth. Using an electric mixer, beat the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture in 3 additions. Divide the chocolate batter among the prepared ramekins, filling them three-quarters of the way. Bake the souffles until puffed but the centers jiggle slightly, 16 to 18 minutes. Serve immediately. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 29623,"Zeppole 1 vanilla bean 1/2 cup sugar, plus 3 tablespoons 2 tablespoons ground cinnamon 1 stick butter 1/4 teaspoon salt 1 cup water 1 cup all-purpose flour 4 eggs Olive oil, for frying Instructions: Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside. In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator. Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately. ","[Prosecco, Moscato, Vin Santo, Riesling]" 29624,"Crisp Atlantic Salmon Fillet on Mixed Lentils with Moroccan Spiced Tomato Sauce with Harissa 1/2 cup coriander seeds 1/4 cup cumin seed 1/2 cup fennel seed 2 tablespoons cloves 1/4 cup cardamom 1/2 cup olive oil 1 cup shallots, peeled and chopped
1/4 cup garlic, peeled and chopped Salt and pepper to taste Salt and pepper to taste
14.875-ounce can harissa (Mediterranean product found in specialty food stores) 12-15 beefsteak tomatoes, chopped Six 7-ounce skin-on boneless fillets Salt Spice blend for seasoning
Butter (1/2 teaspoon per fillet) and olive oil for sauteing Instructions: Toast the above in a preheated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder. Keep in a glass jar, covered tightly. Makes enough for at least 12 7-ounce fillets. Will hold its flavor for 4 weeks. Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season. Saute until the vegetables are translucent, about 5 minutes. Add the harissa and stir. Cook for 3-5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste. Working in batches, puree the mixture in a food processor, until the liquid is smooth. Set aside until ready to use. Makes enough for at least twelve fillets. Preheat oven to 350 degrees. Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter into the oil. Place pan in oven for 4-5 minutes to roast. To prepare the lentils: Use a blend of yellow and green lentils, and simply follow the preparation directions on the package. Prepare 3/4 to 1 cup of lentils per serving. To serve, mound lentils in center of plate. Place salmon fillet on top, skin side up. Surround with sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 29625,"Chipotle Slaw 1/2 head green cabbage, thinly sliced 1/2 head purple cabbage, thinly sliced
2 cups whole milk, plus more if needed for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce 2 cup fresh cilantro, barely chopped Instructions: Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner. Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 29626,"Roast Leg of Lamb with Pancetta, Sage and Rosemary 1 leg of lamb (about 4 1/2 pounds) 1 handful fresh sage 1 clove garlic Salt and freshly ground black pepper 1 lemon, juiced Olive oil 1 handful fresh rosemary 3 ounces pancetta, sliced Instructions: With a knife, follow the lamb bone down about 4 inches (you are just making a 'tunnel' where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 to 8 times at random around the leg. Where you have made the incisions, open them up a bit by poking your fingers down in them to make a bit of space. Using a pestle and mortar smash up half the sage with the garlic and 1 teaspoon of salt. When its pulped, add the lemon juice, 2 tablespoons of olive oil, the other half of the sage and the rosemary roughly chopped. Stuff the mixture into all the incisions and gaps you have made with the knife. Then stuff the pancetta deep into the gaps along the bone and the incisions. This gives a lovely fragrant flavor to the meat. Season with salt and place directly on oven shelf in a pre-heated oven 225 C/425 F/Gas 7 until cooked. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 29627,"Chicken Parmesan, Pasta and Broccoli Olive oil spray 1 pound boneless, skinless chicken breast, visible fat removed Salt and freshly ground black pepper 1 cup low-sugar, low-fat pasta sauce 1/4 cup freshly grated Parmesan 4 ounces whole wheat spaghetti (1 cup uncooked) 4 cups broccoli florets (8 ounces) 1 tablespoon, plus 1 teaspoon olive oil Instructions: Set a medium-size nonstick skillet over medium-high heat. Spray with olive oil, and brown the chicken 2 minutes on each side. Season each cooked side with salt and pepper. Add the pasta sauce and let simmer for 4 minutes. Sprinkle with Parmesan cheese, cover with a lid, and let sit 1 minute. Divide between 4 plates and serve with the pasta and broccoli. Bring a large pot of water to a boil and add the pasta. Cook 5 minutes, add broccoli, and continue to cook 4 minutes. Drain and toss with olive oil; season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 29628,"Italian Vichyssoise 3 tablespoons extra-virgin olive oil 2 large or 4 small shallots, thinly sliced 3/4 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 2 cloves garlic, minced 1 1/2 pounds (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces 3 cups low-sodium chicken broth 1 cup arugula 1/2 cup mascarpone, at room temperature 2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes 2 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt 8 cherry or grape tomatoes, quartered Instructions: For the soup: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the potatoes, chicken broth, and arugula. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste. For the croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. In a small bowl, toss together the bread, oil, and salt until coated. Spread in a single layer on a small baking sheet. Bake until golden, 10 to 12 minutes. Cool for 10 minutes. To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29629,"Gorp 1 cup blanched toasted hazelnuts 1/2 cup toasted walnut pieces 1/2 cup dried apricots, sliced 1/3 cup pepitos (pumpkin seeds) 1/4 cup dark chocolate chips 1/4 cup white chocolate chips 2 tablespoons dried unsweetened shredded coconut Instructions: Combine all the ingredients in a plastic bag and shake until combined. Put a 1/4 cup into decorative bags and seal. Serve.
","[Chardonnay, Riesling, Gewrztraminer]" 29630,"Mini Cauliflower Pizzas 1/2 medium head cauliflower, cut into florets 2 tablespoons grated Parmesan
1/2 teaspoon Italian seasoning
Pinch kosher salt
1 large egg
1 cup freshly grated mozzarella Nonstick cooking spray, for spraying the parchment 1/4 cup Creamy Tomato Sauce, recipe follows 1/2 cup halved cherry tomatoes Fresh basil leaves, for garnish 2 tablespoons butter 2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped One 14-ounce can tomato puree
1/4 cup heavy cream
1/4 teaspoon kosher salt
1 generous pinch red pepper flakes Pinch of freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Pulse the cauliflower florets in a food processor to a fine snowy powder. Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool. When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1/2 cup of the mozzarella until well combined. Line a rimmed baking sheet with parchment paper and spray the parchment with cooking spray. Use a 1 3/4-inch cookie scoop to scoop out a heaped amount of the mixture onto the parchment. Flatten with a cup into a thin 4-inch disc. Repeat with the remaining mixture to make 6 mini pizza crusts. Bake until golden, 15 minutes. Remove the crusts from the oven and top with some of the Creamy Tomato Sauce--not too much--and the remaining 1/2 cup mozzarella. Return to the oven and bake until the cheese is melted and bubbly, 5 minutes more. Garnish with the cherry tomatoes and fresh basil leaves just before serving. Put the butter and olive oil in a saucepan over medium heat. Add the garlic and onions and saute until soft, about 8 minutes. Add the tomato puree, heavy cream, salt, red pepper flakes and black pepper and cook for 10 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 29631,"trrr tytyty ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29632,"Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta 1 cup sun-dried tomatoes from a jar 2 garlic cloves, quartered 1 cup packed fresh basil leaves 1/2 cup freshly grated Parmesan Salt Freshly ground black pepper 1 1/2 tablespoons vegetable oil 6 (6-ounce) chicken breasts, with wing bone, skin on 2 cups chicken stock 2 cups heavy cream 1 cup cornmeal 2 tablespoons butter 1 cup freshly shredded Cheddar 3 tablespoons chopped scallions Salt Freshly ground black pepper Instructions: For the chicken with sun-dried tomato pesto crust: For the creamy polenta: Preheat oven to 375 degrees F. For the pesto crust: Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender. For the polenta: Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29633,"Warm Lentils with Mustard Vinaigrette 1 1/2 cups black lentils 2 bay leaves
2 cloves garlic, smashed
1 stalk celery
1 small bundle fresh thyme
1/2 carrot, peeled
1/2 fennel bulb 1/2 red onion, peeled, root end left on
Kosher salt
Olive oil, for sauteing 1/2 carrot, finely diced 1/2 fennel bulb, finely diced, plus fennel fronds, for garnish 1/2 onion, finely diced
1 clove garlic, smashed
1/2 cup red wine vinegar
3 tablespoons whole-grain mustard
Kosher salt
1 tablespoon chopped fresh parsley
Instructions: For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt. Add water to the pan until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, and then reduce the heat to a simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup of the lentil-cooking water and reserve. Remove all the vegetables and aromatics from the lentils and discard. Drain the lentils. For the warm salad: Heat a large saute pan with enough olive oil to coat the pan. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils, red wine vinegar and mustard. Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes. Season with salt and garnish with chopped parsley and fennel fronds. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Vermentino]" 29634,"Smothered Pork Chops with Apples, Onions and Cabbage 1/2 cup olive oil 2 Granny Smith apples, peeled, cored and cut into thick wedges 2 cups thinly sliced onions 3 pounds savoy or napa cabbage (1 head) 1 cup chicken stock 4 double cut pork chops 2 teaspoons Essence, recipe follows 2 teaspoons kosher salt 1/4 cup all-purpose flour 1 cup Calvados 1/2 teaspoon caraway seeds 2 bay leaves 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon freshly chopped thyme leaves 1 teaspoon freshly chopped marjoram 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour. Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside. Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours. Serve the pork chops with the cabbage and pan juices. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 29635,"Shrimp and Clam Pizza 1 pound refrigerated pizza dough, at room temperature All-purpose flour, for dusting 1 shallot, thinly sliced 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1/3 cup dry white wine 3 cloves garlic, minced 12 littleneck clams, scrubbed 1/2 cup fresh parsley, plus chopped leaves for topping 1/2 teaspoon grated lemon zest 8 ounces medium shrimp, peeled, deveined and halved lengthwise Instructions: Put a pizza stone or an inverted baking sheet on the middle oven rack and preheat to 450 degrees F. Press and stretch the pizza dough into a 10-by-14-inch rectangle on a floured piece of parchment; scatter the shallot on top. Drizzle with 1 tablespoon olive oil and rub into the dough, gently pressing in the shallot; season with salt and pepper. Transfer the dough (on the parchment) onto the hot stone. Bake until the crust is golden, 10 to 15 minutes. Meanwhile, bring the wine, 1 tablespoon olive oil and the garlic to a simmer in a large skillet over medium heat. Add the clams, cover and cook until they open, about 6 minutes; transfer to a cutting board using a slotted spoon. (Discard any unopened clams.) Continue simmering the liquid until reduced by half, 2 to 3 minutes. Remove the clams from their shells and chop. Pulse the parsley with the remaining 2 tablespoons olive oil and the lemon zest in a mini food processor until chopped. Add the clam cooking liquid (with the garlic) and pulse until thickened. Spread the parsley sauce on the baked crust. Top with the clams and shrimp; lightly season with salt and pepper. Return to the oven until the shrimp is cooked through, 3 to 5 minutes. Top with more parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29636,"Pineapple Upside-Down Cupcakes 1 1/3 cups all-purpose flour 2/3 cup granulated sugar 2 teaspoons baking powder 2/3 cup milk 4 tablespoons unsalted butter, melted 1 teaspoon vanilla extract Pinch fine salt 1 large egg Filling: 2 tablespoons unsalted butter 2 cups chopped ripe pineapple (about 1/4-inch pieces) 1/2 cup firmly packed light brown sugar Icing: 1/2 cup confectioners' sugar 5 teaspoons fresh or canned pineapple juice 6 marachino cherries, halved, for garnish Pineapple wedges, for garnish Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners. Whisk together the flour, granulated sugar, baking powder, milk, butter, vanilla, salt and egg in a medium bowl just until combined. Be careful not to over mix. Pour into the liners. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Cool on a rack 10 minutes, and then remove the cupcakes and cool on the rack completely. For the filling: Melt the butter in a 10-inch nonstick skillet over medium heat. Add the pineapple, sugar and salt and cook, stirring frequently, until caramelized and the liquid is mostly evaporated, 18 to 20 minutes. (You will be able to run your spoon through the filling and leave a streak behind that holds 1 to 2 seconds before filling back in. The consistency of the filling should be like caramel sauce.) Set aside to cool. For the icing: Melt the butter in small saucepan over medium-low heat. Bring to a simmer and continue cooking until dark golden and toasty smelling, about 4 minutes. Once you see the milk solids turning a medium brown color, turn off the heat. Cool to room temperature. Whisk in the confectioners' sugar and pineapple juice to make it smooth but not too spreadable. To assemble: Using a melon baller, scoop out a hole in each cupcake large enough for 1 tablespoon of pineapple filling. Fill and press gently with the back of the spoon to level the filling. Spoon a teaspoon of icing over the hole to cover. Garnish the cupcakes as desired with cherries and pineapple. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 29637,"Fried Chickpeas with Sage and Parmesan Two 14.5-ounce cans chickpeas Vegetable oil, for frying
1/2 cup small- and medium-size fresh sage leaves
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Instructions: Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better). Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350 degrees F over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt. Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely. Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 29638,"Lemon Pound Cake 9 ounces (2 sticks plus 2 tablespoons) unsalted butter, softened 9 ounces caster sugar (superfine) 2 teaspoons finely grated lemon zest 1 teaspoon pure vanilla extract 4 eggs 2 cups self-rising flour, sifted Lemon butter icing, recipe follows 3 tablespoons unsalted butter 3 3/4 ounces icing sugar (confectioners') 2 teaspoons finely grated lemon zest 2 teaspoons lemon juice Instructions: Preheat an oven to 350 degrees F.
Grease and line the base of an 8-inch deep square baking tin with parchment paper.
In a large mixing bowl, whip the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes. Beat in the lemon zest and vanilla. Add the eggs, 1 at a time, beating until just combined after each addition. Fold in the flour in 2 batches until well combined. Spoon the batter into the tin and bake for 40 to 50 minutes, or until a skewer poked into the middle of the cake comes out clean. Cover the tin loosely with foil if the crust browns too quickly.
Cool for 10 minutes before removing the cake from the tin and turning it out onto a wire rack to cool completely. Ice the pound cake with the lemon butter icing. Beat the butter with an electric beater until very soft and white. Beat in the sugar, lemon zest, and juice. Spread over the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29639,"Crab Salad-Stuffed Zucchini 2 medium zucchini, halved lengthwise Kosher salt 1/2 pound jumbo lump crabmeat, picked through 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1/4 cup mayonnaise 1 tablespoon Creole-style mustard 1/2 teaspoon Worcestershire sauce 1/8 teaspoon cayenne pepper Paprika, celery leaves and scallions, for topping Instructions: Fill a large pot with about 1 inch of water and fit with a steamer basket; bring to a boil. Meanwhile, scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Season the zucchini with salt, then arrange in the steamer basket; cover and steam until crisp-tender, 5 minutes. Combine the crabmeat, 1 tablespoon lemon juice, 2 tablespoons olive oil and 1/4 teaspoon salt in a medium bowl. In another bowl, combine the mayonnaise, mustard, 1 tablespoon lemon juice, the Worcestershire sauce, cayenne and 1/4 teaspoon salt. Blot the zucchini dry with paper towels and brush with the remaining 1 tablespoon each olive oil and lemon juice. Fill with the crab mixture and top with the spicy mayonnaise. Sprinkle with paprika, celery leaves and scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29640,"Umami Mayo 300 ml (1 1/4 cups) grapeseed oil 20 grams bonito flakes 2 large egg yolks 1 1/2 teaspoons lemon juice 1 1/2 teaspoons rice wine vinegar 3/4 teaspoon kosher salt Instructions: Combine the grapeseed oil and the bonito flakes in a small saucepan and cook over low heat until the oil reaches 180 degrees F. Remove from the heat and cool at room temperature for 20 minutes before straining through a fine mesh sieve. Reserve the bonito flakes for another use (see Cook's Note). Whisk the egg yolks together with the lemon juice, rice wine vinegar, and salt in a large bowl. Whisk briskly, then add the oil a few drops at a time until the egg mixture thickens and lightens in color a bit. Then, still whisking briskly, increase the oil flow to a constant, thin stream until a smooth mayonnaise texture is achieved.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 29641,"Chocolate Chip Cookie Cake Nonstick cooking spray, for the pan 1 cup almond flour 1 cup hazelnut flour 1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon baking soda 1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 large egg
1/2 cup chocolate chips
3 cups powdered sugar 1 cup (2 sticks) unsalted butter, at room temperature 1 teaspoon vanilla extract 1/8 teaspoon kosher salt 3 tablespoons heavy cream Instructions: For the cookie cake: Preheat the oven to 350 degrees F. Grease an 8-inch cake pan with nonstick cooking spray and line it with parchment. Set aside. In a large bowl, combine the almond and hazelnut flours, brown and granulated sugars, salt and baking soda. In a small bowl, combine the vanilla and almond extracts and egg. Add the wet ingredients to the dry ingredients, add the chocolate chips and stir to combine. It may seem dry at first but keep on stirring. Pat the dough out evenly in the prepared cake pan. Bake until golden brown on top; begin checking for doneness at 22 minutes. Let the cake cool fully in the pan. For the buttercream: In a stand mixer fitted with a paddle attachment, beat together the powdered sugar, butter, vanilla and salt. Once combined, beat in the heavy cream until smooth. Remove the cake from the pan. Transfer the buttercream to a piping bag and decorate the cake as desired (or spread on the cake to decorate). ","[Chardonnay, Riesling, Pinot Grigio, Moscato]

" 29642,"Buttermilk Waffles with Buttermilk Fried Chicken Tenders 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 3 tablespoons sugar 1/2 teaspoon fine salt 3 large eggs 1 1/2 cups buttermilk 1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for the waffle iron 12 chicken tenders 2 cups buttermilk Few dashes hot sauce, plus for serving 2 cups all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cl de arbol powder or cayenne Kosher salt and freshly ground black pepper Canola oil, for frying Honey, for drizzling Instructions: For the waffles: Combine the flour, baking powder, baking soda, sugar and salt in a large bowl. In a second bowl, whisk the eggs until smooth, then whisk in the buttermilk and butter until combined. Add the wet ingredients to the dry ingredients and mix just until the batter comes together; there will be lumps. Cover and let sit at room temperature for at least 30 minutes and up to 1 hour. Preheat the oven to 250 degrees F. Set a baking rack over baking sheet and place on the center rack. Preheat a waffle maker according to manufacturer's instructions and brush with melted butter. For each waffle, ladle about 1/3 cup of the batter onto the iron. Cover and cook until golden brown and crispy, 3 to 4 minutes; the waffles will be a little misshapen--not perfectly square, with rounded corners. As you go, transfer the cooked waffles to the baking rack in the oven and hold there while you fry the chicken. For the fried chicken: While the waffle batter rests, place the chicken tenders in a resealable plastic bag. Add 1 cup of the buttermilk and the hot sauce, then seal the bag and marinate at room temperature for 1 hour. In a medium bowl, combine the flour with the garlic powder, onion powder, cl de arbol, 1 teaspoon salt and 1/4 teaspoon black pepper. Transfer half of the flour mixture to a second bowl. In a third bowl, put the remaining 1 cup buttermilk.
Remove the chicken from the marinade and pat dry with paper towels. Sprinkle with salt and pepper. Heat 2 inches of oil in a high-sided skillet, preferably cast-iron, over medium heat until it registers 360 degrees on a deep-fry thermometer. Working in batches to avoid crowding the pan, dredge the chicken in the first dish of seasoned flour, then dip in the buttermilk, letting excess drain off, and finally dredge in the second bowl of seasoned flour, tapping off excess. Fry until golden brown on both sides and just cooked through, about 5 minutes. Remove to a paper-towel-lined plate and season with salt. To serve, put two waffles on each of four plates. Top them with three tenders and drizzle all with hot sauce, if desired, and honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29643,"Pulled Pork and Kimchi Sandwich 5 pounds pork shoulder 1 cup/250 ml brown sugar 1 cup/250 ml sweet chili sauce 1 cup/250 ml molasses 1/2 cup/125ml soy sauce 1/2 cup/125ml rice vinegar 2 tablespoons/30ml minced peeled fresh ginger 1 clove garlic, minced Salt and freshly ground black pepper 2 cups/500ml grated mozzarella Chuck's Kimchi, recipe follows, for serving 8 thick slices egg bread 1/4 cup/60ml salt 1 large napa cabbage, cut into big chunks 1/4 cup/60ml rice flour or all-purpose flour 2 tablespoons/30ml sugar 1/2 cup/125ml red pepper powder 3 cloves garlic, minced One 1-inch piece (2 1/2cm) fresh ginger, peeled
1 stalk lemongrass, tough parts discarded and inner stalk minced 1 onion, chopped 1/4 cup/60ml chopped fresh chives 1/4 cup/60ml fish sauce 2 tablespoons/30ml soy sauce 5 scallions, minced 2 to 3 large cucumbers, cubed Instructions: Soak the wood chips in water for 30 minutes, then transfer to the smoker. Smoke the pork for 2 hours according to the manufacturer's instructions. Combine the brown sugar, chili sauce, molasses, soy sauce, vinegar, ginger and garlic in a bowl. Season with salt and pepper and whisk until combined. Preheat the oven to 300 degrees F (150 degrees C). Sprinkle the pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear the pork on all sides. Pour half the molasses mixture over the pork. Cover and cook in the oven until the meat is so tender it falls off the bone, about 6 hours. Let rest for 30 minutes. Remove the pork from the skillet and use a fork to pull and shred the meat (it will come off in threads). Set aside. Skim the fat from the surface of the braising liquid. Pour the remaining molasses mixture into the skillet and cook over medium-high heat until thickened, about 5 minutes. Pile the pork, cheese, a drizzle of the sauce, some kimchi and more cheese between the bread slices to make 4 sandwiches. Grill in a panini press. Cook's Note: If you don't have a smoker, you can skip that step or smoke the pork in a covered grill. Dissolve the salt in 12 cups (3 liters) cold water. Add the cabbage and refrigerate for 4 hours. Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry. Bring 1 1/2 cups (375ml) water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more. Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside. Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use. You can eat it fresh, right after making it, or wait 24 hours until it has fermented. Yield: About 8 cups (2 liters). ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 29644,"Double Feature Cupcakes with Mexican Hot Chocolate Frosting 1/2 cup milk chocolate chips 1 cup (2 sticks) unsalted butter 1 teaspoon vanilla extract 1 cup sugar 3 large eggs 3/4 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder 1/8 teaspoon salt 12 peanut butter cups 1 (8-ounce) package cream cheese, at room temperature 1/2 cup (1 stick) unsalted butter, at room temperature 1 teaspoon chili powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 teaspoon vanilla extract 3 cups confectioners' sugar, sifted 3 ounces unsweetened chocolate, melted 12 mini peanut butter cups Instructions: Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners. To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable. Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended. Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes. To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29645,"Crunchy Cabbage Salad with Chicken and Orange Ginger Dressing Breast meat of 1 store-bought rotisserie chicken 6 scallions, thinly sliced
1 red bell pepper, cored and thinly sliced lengthwise
1/2 small head napa cabbage, thinly sliced crosswise
1/2 small head iceberg lettuce, shredded
2 cups (about 4 ounces/115 grams) bean sprouts
One 8-ounce/227-gram can sliced water chestnuts, coarsely chopped
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup roasted unsalted peanuts or soybeans
1 cup crispy chow mein noodles
2 large navel oranges 2 tablespoons hoisin sauce 2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger 1 small clove garlic, grated
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
Instructions: For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice. Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29646,"Chocolate Chunk Blondies 1/2 pound (2 sticks) unsalted butter, at room temperature 1 cup light brown sugar, lightly packed 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs, at room temperature 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 cups chopped walnuts 1 1/4 pounds semisweet chocolate chunks, such as Nestle's Instructions: Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 29647,"Marinated Olives 2 heads garlic, cloves separated and peeled 1 tablespoon extra-virgin olive oil Kosher salt Zest (in wide strips) and juice of 2 oranges 2 tablespoons sugar 1 tablespoon sherry vinegar 2 shallots, thinly sliced (about 1 cup) 1 Anaheim cl pepper, halved, seeded and thinly sliced 1 tablespoon fennel seeds 1 tablespoon coriander seeds 1 tablespoon yellow mustard seeds 1 1/2 teaspoons pink peppercorns 2 pounds assorted olives (such as Cerignola, Manzanilla and Arbequin Instructions: Preheat the oven to 400 degrees F. Put the garlic cloves on a sheet of aluminum foil, drizzle with the olive oil and season with 1/4 teaspoon salt. Fold the foil over to create a sealed pouch and roast the garlic until the cloves are lightly browned and very tender, 30 to 45 minutes. Meanwhile, bring the orange juice, sugar and sherry vinegar to a boil in a small nonreactive saucepan. Stir in the shallots and sliced cl pepper, return to a boil, then remove from the heat and allow to cool to room temperature. Toast the fennel, coriander and mustard seeds and the peppercorns in a small saut pan over medium heat for a few minutes, until lightly browned and very fragrant. Transfer the spices to a mortar and break up into smaller, coarsely ground pieces with a pestle. Combine the roasted garlic and olives with the orange juice mixture, orange zest and spices in a medium bowl. Divide among jars. Marinate in the refrigerator at least overnight and up to 1 week. To serve, transfer to an ovenproof serving dish and heat for about 10 minutes in a 300 degrees F oven. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 29648,"White Bloody Marys 4 green tomatoes, roughly chopped 1 hothouse cucumber, roughly chopped, plus spears for garnish 2 stalks celery, roughly chopped 3 cups seedless green grapes, plus more for garnish 1 jalapeno pepper, seeded 2 tablespoons horseradish 1 tablespoon superfine sugar 2 lime wedges, plus more for the glasses 2 to 3 ounces vodka, chilled Kosher salt and freshly ground pepper Instructions: Add the tomatoes, cucumber, celery, grapes and jalapeno to a blender and puree. Line a sieve with cheesecloth, set over a large bowl and pour in the pureed mixture. Set the bowl in the refrigerator while it strains, about 30 minutes. Once the liquid has been extracted, remove the bowl from the refrigerator and discard the solids. Combine the horseradish, superfine sugar and 2 lime wedges in a pitcher and muddle with a wooden spoon. Stir in the tomato juice mixture, the vodka and some crushed ice until combined. Combine 1 tablespoon each salt and pepper on a small plate. Rub a lime wedge around the rim of each glass, then dip the glass in the salt and pepper mixture. Pour the drink into glasses and garnish with cucumber spears and a few grape halves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29649,"Gruyere Russet Chips 8 cups canola oil 4 large russet potatoes Finely ground sea salt 1/2 teaspoon finely ground black pepper 1/3 pound Gruyere, frozen, shredded with a microplane Instructions: Fill a medium bowl with cold water. Fill a heavy deep pot with oil and heat to 390 degrees F. Slice potatoes into paper thin slices, about 1/8-inch thick, using a mandoline. As potatoes are sliced, immediately place them in the water to prevent color change. When done, remove potatoes from water in batches and blot dry on paper towels. Carefully add potatoes to oil making sure that aren't stuck together. Cook potatoes, gently stirring with tongs or a strainer, until golden brown and crispy, about 3 to 4 minutes. Remove to a paper towel-lined sheet pan and immediately sprinkle with a pinch of the sea salt and pepper and 1 teaspoon Gruyere. Check oil temperature and repeat with the remaining potatoes until all are cooked. Serve immediately with French Onion Dip or allow them to cool completely and store in an airtight container for up to 2 days. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 29650,"Dad's Favorite Coconut Cream Pie 2 cups crunchy chocolate cookies (without filling) 5 tablespoons unrefined coconut oil
1/8 teaspoon kosher salt
1/3 cup unsweetened shredded coconut
2 3/4 cups whole milk 2/3 cup sugar
1/3 cup cornstarch
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
4 large egg yolks
1 1/4 cups unsweetened shredded coconut
1/2 cup unsweetened coconut flakes 1 1/2 cups heavy whipping cream
Shaved chocolate or chocolate sprinkles, for garnish Instructions: For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside. In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed. Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool. For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.) For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool. With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve. When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29651,"Caesar-Roasted Swordfish 2 large garlic cloves, chopped 1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds center-cut swordfish steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 tablespoons good olive oil
3 tablespoons drained capers
Lemon wedges, for serving
Instructions: Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil. For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce. Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes. Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes. Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 29652,"Sweet Potato Lasagna 3 tablespoons olive oil 1 small onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 28-ounce can whole peeled tomatoes
Two 10-ounce boxes frozen chopped spinach, defrosted 1 pound mozzarella, grated
2 pounds ricotta cheese
1/2 cup grated Parmesan
1/4 teaspoon grated nutmeg
2 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
3 pounds sweet potatoes (about 3 large)
Instructions: For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring frequently, until softened and translucent, about 10 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes and mash into a chunky puree using a potato masher. Bring to a simmer and partially cover the pan with a lid. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in 1/2 teaspoon salt and pepper to taste. Remove from the heat. For the lasagna: While the sauce is cooking, drain the water from the spinach, place in a clean kitchen towel and wring well to remove any excess water. Break up the spinach into a large bowl. Set aside 1 cup of the mozzarella, then add the remaining mozzarella to the bowl with the spinach. Add the ricotta, Parmesan, nutmeg, eggs, 2 teaspoons salt and 1/2 teaspoon pepper and mix with a wooden spoon or rubber spatula until well combined.
Peel the sweet potatoes and trim a small bit from one of the longer ends on each so they will sit flat and not roll. Cut the potatoes lengthwise into 1/4-inch planks.
Preheat the oven to 350 degrees F.
To assemble the lasagna: Add about 3/4 cup of sauce to the bottom of a deep 9-by-13-inch baking dish. Place a single layer of sweet potato slices along the bottom. Top with one-quarter of the ricotta and spinach mixture and use an offset spatula or the back of a spoon to spread gently into an even layer. Dollop about 3/4 cup of sauce on top of the ricotta mixture. Top with another layer of sweet potato slices facing the opposite direction from the previous layer. Repeat with ricotta mixture and sauce until you have 4 layers, ending with the remaining sauce.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil, top with the reserved mozzarella and bake until the lasagna is bubbling, the mozzarella is starting to brown and the sweet potatoes are tender when a paring knife is inserted into the center, an additional 45 to 60 minutes. Let sit for 20 minutes before slicing and serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 29653,"Grilled Ratatouille Salad 1 small eggplant Kosher salt 3 medium tomatoes 1 medium zucchini 1 medium red bell pepper 1 small red onion 3 tablespoons extra-virgin olive oil Freshly ground pepper 1 tablespoon plus 2 teaspoons red wine vinegar 1/2 cup fresh basil leaves, thinly sliced Instructions: Slice the eggplant into 1/2-inch-thick rounds. Soak in a bowl of lightly salted water, 15 to 20 minutes; drain and squeeze out the excess moisture. Meanwhile, slice the tomatoes and zucchini into 1/2-inch-thick rounds. Stem and seed the bell pepper; slice the pepper and onion into 1/2-inch-thick rings. Heat a grill or grill pan to medium high. Brush the vegetables with the olive oil on both sides and season with 1/2 teaspoon salt and pepper to taste. Grill the vegetables (in batches if necessary), turning, until soft and marked, about 6 minutes for the tomatoes, 7 to 8 minutes for the bell pepper, onion and zucchini, and about 10 minutes for the eggplant. Let cool. Drizzle the vegetables with the vinegar. Divide the zucchini and eggplant among plates and arrange in a circle, overlapping slightly. Top with the bell pepper, tomato and onion. Sprinkle with the basil. Photo by Kate Sears ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29654,"Risotto with Bacon and Kale 4 slices bacon, chopped coarsely 1 large onion, chopped 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 cup Arborio rice 3 cups low-salt chicken broth, plus 1/4 to 1/2 cup 3 tablespoons fresh lemon juice (about 1 large lemon) 3/4 cup diced cooked chicken 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups) 1 roasted carrot, chopped 1 roasted parsnip, chopped 1 roasted shallot, chopped 1/2 cup freshly grated Parmesan Instructions: Place a rack in the center of the oven. Preheat the oven to 425 degrees F. In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes. Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 29655,"Sausage Phyllo Rolls Nonstick cooking spray 1 tablespoon olive oil 1 (6-ounce) package cremini mushrooms, finely chopped 1 onion, finely chopped 1/2 teaspoon salt 1/2 pound hot Italian turkey sausage, casings removed and crumbled 2 ounces reduced-fat cream cheese (Neufchatel), at room temperature 1/2 cup reduced-fat shredded Cheddar 16 (9 by 14-inch) sheets phyllo dough Instructions: Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended. Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam-side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls. Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes. Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29656,"Chicken Noodle Soup 1/2 medium onion, thinly sliced 1 small carrot, thinly sliced 2 stalks celery, thinly sliced 2 sprigs fresh thyme 2 sprigs flat-leaf parsley 6 cups chicken broth, homemade or low-sodium canned 1/2 cup water Kosher salt and freshly ground black pepper 1/3 pound egg noodles (preferably wide ones) 1 1/4 cups shredded cooked chicken (meat from about 1 breast) 1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish Instructions: Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes. Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29657,"Ice Cream Sandwich 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon fine salt 1 2/3 cups packed light brown sugar 2 teaspoons pure vanilla extract 2 sticks unsalted butter, melted and cooled slightly 2 large eggs Stir-ins: up to 2 cups total of your choice of nuts and/or chips (chocolate, white chocolate, butterscotch, peanut butter) or 1 cup mini chocolate morsel candies 6 cups premium ice cream, such as cookies and cream, strawberry, coffee, chocolate chip or chocolate Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a small bowl. Set aside. In a larger bowl, whisk the sugar, vanilla, butter and eggs until smooth. Stir in the flour mixture in three batches to make a soft dough. Add your stir-ins and mix until combined. Using a medium ice cream scoop (it should hold about 3 tablespoons of dough), scoop the dough onto the baking sheets, about 3 inches apart, and gently flatten the tops. Bake until the edges are just set, 11 to 13 minutes, rotating the pans halfway through the baking time. Cool on the trays for 5 minutes and then transfer to a wire rack to cool completely. Cool the baking sheets and reline with new parchment. Bake the remaining cookies. Once the cookies are cooled, scoop 1/2 cup of ice cream onto the bottom of half of the cookies and top each with another cookie. Eat. Store any leftover cookies in a resealable plastic bag or container for up to 3 days. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 29658,"Kung Pao Snow Peas 1 tablespoon peanut or grapeseed oil 1/2 large sweet onion, such as Vidalia or Maui, thickly sliced 8 ounces snow peas, ends trimmed (about 4 cups) 1/4 cup bottled all-natural kung pao, shiitake soy ginger or other low-sodium stir-fry sauce 2 tablespoons chopped unsalted roasted peanuts or cashews Instructions: Heat a wok or large skillet over high heat and add the oil. Add the onions and stir-fry until just wilted, about 30 seconds. Add the snow peas and stir-fry until nearly crisp-tender, about 2 minutes more. Add the sauce and stir-fry to coat, about 1 minute. Transfer to a platter or large bowl, sprinkle with the nuts and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29659,"Overnight Blueberry Buns 2/3 cup whole milk 6 tablespoons unsalted butter, cut into pieces, plus more for the bowl and the tin 1 large egg 2 cups plus 2 tablespoons all-purpose flour, plus more for dusting the work surface 1 1/2 teaspoons active dry yeast 1/2 teaspoon kosher salt 7 tablespoons granulated sugar 1 1/2 cups frozen wild blueberries 1 teaspoon cornstarch Confectioners' sugar, for sprinkling Instructions: Bring the milk just to a boil over medium heat in a small pot. Remove from the heat and add the butter to melt. Transfer the mixture to a bowl and let cool to between 105 to 110 degrees F. Add the egg and stir to combine.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, salt and 3 tablespoons of the granulated sugar. Add the milk mixture and mix until just combined. Switch to the dough hook and knead the dough on low speed until it is smooth and elastic, about 6 minutes. (You could also do all of this by hand.) Form the dough into a ball and transfer it to a buttered bowl. Cover with plastic wrap and set aside to double, about 1 hour. Butter a 12-cup nonstick muffin tin (the cups and the top) really well.
On a very lightly floured surface, roll the dough out to about a 12-by-15-inch rectangle. Toss the blueberries with the cornstarch. Sprinkle the dough with the remaining 1/4 cup granulated sugar, then sprinkle with the blueberry mixture. Roll the dough up into a tight coil, then cut into 12 equal pieces. Set a piece of dough cut-side up into each cup in the muffin tin. Cover with plastic wrap and transfer to the fridge overnight.
About 3 hours before you want to eat, take the buns out of the refrigerator. Let stand until doubled in size, 2 to 2 1/2 hours.
Preheat the oven to 350 degrees F.
Bake the buns until golden brown and set, 20 to 24 minutes. Transfer the muffin tin to a rack to cool for about 10 minutes, then use a small offset spatula to loosen and lift the buns out of the tin. Serve warm sprinkled with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29660,"Seared Duck Breast with Pomegranate Molasses 2 duck breasts, skin scored into a crosshatch pattern Kosher salt 2 cups pomegranate molasses 1 bundle fresh thyme 1 cup pomegranate seeds Instructions: Season the duck breasts generously with salt. Place both duck breasts in a saute pan large enough to accommodate without crowding. Bring the pan to a medium-low heat to render the fat from the duck. Periodically remove the fat as a lot of it begins accumulate in the saute pan. This is a low and slow process, about 20 to 25 minutes. Once the fat has rendered and the duck skin is crispy and brown, once again remove the excess fat from the pan. Turn the heat up to medium-high and flip the duck to sear the bottom. Once the bottom is brown turn the duck so skin side is down. Add the pomegranate molasses and thyme to the pan. Cook until the molasses starts to get thick and syrupy. Turn the duck over for 2 to 3 minutes. Remove the duck from the pan and let rest for 8 to 10 minutes. Remove the thyme bundle and add the pomegranate seeds. If the mixture is very thick add a few drops of water to loosen things up. Once the duck has rested, slice it on the bias and serve drizzled with the reduced molasses and seeds. Just Ducky!! December - Why We Love: Pomegranates ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 29661,"Oregon Blackberry Bar-B-Q Sauce 1 1/2 cups ripe blackberries (fresh or frozen) 1/4 cup clover honey 1/4 cup ketchup 1/4 cup light brown sugar 1/4 cup minced ginger 1 teaspoon black pepper 1/2 teaspoon salt 1 teaspoon Tabasco Instructions: Blend all ingredients in a food processor till smooth. Heat in saucepan till slightly thickened. Mop on chicken or salmon during last few minutes of grilling. Pass extra sauce for dipping.
","[Pinot Noir, Zinfandel, Merlot, Malbec]" 29662,"Pan Fried Walleye Entree 6 to 8 ounces Walleye fillet Breading mix, 1 part lemon pepper, 3 parts flour Egg, slightly beaten Vegetable oil 3 ounces steamed mixed vegetables Choice of rice blend, kettle chips, French fries, seasoned fries or Split Rock Home Fries Leaf lettuce Lemon crown Instructions: Place fillet in the beaten egg. Remove. Thoroughly coat in breading. Place in heated frying pan with 3/4-inch of oil in it. Cook until golden brown. Flip and repeat. Place on plate on a bed of leaf lettuce. Add vegetables and choice of starch. Garnish with lemon crown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29663,"Spicy Parmesan Brussels Sprouts 1/4 cup olive oil 2 tablespoons balsamic glaze
1/2 teaspoon crushed red pepper
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
2 pounds Brussels sprouts, trimmed and halved
1 to 2 Fresno chiles, sliced thin
1 cup shredded Parmesan Instructions: Preheat the oven to 400 degrees F. Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste. Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 29664,"Broccoli and Dill Raita Slaw 1/2 cup plain whole milk yogurt 1/2 cup mayonnaise 2 tablespoons lemon juice 3 tablespoons minced fresh cilantro 1 tablespoons minced fresh dill 1 tablespoon Garlic-Ginger Paste, recipe follows 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 medium shallot, minced 2 (10-ounce) bags broccoli slaw 1/4 cup dried cranberries (optional, can substitute pomegranate seeds) 1/2 cup skinless sliced almonds, toasted 1/2 cup cloves garlic 1/2 cup (1/2-inch slices) fresh ginger 1/4 cup canola oil Instructions: In a large bowl, whisk together all of the ingredients except the broccoli slaw, cranberries, and almonds. Taste for seasoning and adjust according to your palate. Add the slaw, cranberries, and almonds and gently toss. Chill before serving. Ginger-Garlic Paste: Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29665,"Orange Poppy Seed Wafers 2 cups cake flour 2 tablespoons poppy seeds 2 tablespoons ground allspice 1 cup butter, plus additional for greasing cooking sheets 1 large orange 1 cup sugar 2 large egg yolks 1 cup powdered sugar 2 tablespoons cream or milk Poppy seeds Instructions: Position rack in center of oven and preheat to 350 degrees F. Combine flour, poppy seeds, and allspice in a bowl and set aside. Butter 2 heavy, large cookie sheets and set aside. Using a vegetable peeler, remove all the zest from the orange (only remove the orange part, not the bitter white pith). Save orange for another use. Place the granulated sugar and zest in a food processor. Process until peel is finely minced, about 2 minutes. Transfer the sugar-zest mixture to an electric mixer. Add 1 cup butter and beat until light and fluffy. Beat in egg yolks. Add the flour mixture and mix slowly until combined into a soft dough. Using a small cookie scoop, place 1-inch high mounds 2 inches apart on cookie sheets and press cookie down using a spatula dipped in water. Bake until edges are light brown, about 10 to 12 minutes. Cool on wire racks. Make the glaze by combining the powdered sugar and cream in a bowl. Using a pastry brush, brush the glaze over the cookies and then sprinkle with poppy seeds. Let stand until glaze is hardened and not wet. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29666,"Harry's Chili 1/4 C extra virgin olive oil 1/4 C good balsamic vinegar 3 different onions (red, yellow, sweet, etc.), roughly chopped 3 different bell peppers (green, red, yellow), roughly chopped 4 different chilis (green, jalapeno, etc.), seeds left in or removed, depending on taste, and finely chopped 1 head of garlic, peeled and smashed 1 1/2 lbs cubed, lean beef 1 1/2 lbs ground, lean pork 1/2 to 2 tablespoons (same for each, but amount depends on tolerance for spice):

• chili powder
• cayenne pepper
• paprika
• ground cumin (x2)
• white pepper
• black pepper
• cinnamon Salt 1 bottle tasty red wine 1 dark beer 15-20 mixed, large, ripe tomatoes (beef, roma, vine, etc.), roughly chopped 1/2 C dark molasses 1/4 C honey 1/2 C maize or corn flour Heaping handful of chopped cilantro Corn tortilla chips
• small handful of shredded extra sharp cheddar cheese
• heaping Tbsp of diced, ripe avocado
• dollop of sour cream
• sprinkle of chopped scallion
• pinch of finely chopped cilantro Instructions: In a large pot or cast-iron kettle, over medium-high heat, saute the first eight ingredients and all of the spices and a sprinkling of salt until the onions, garlic, and peppers are soft and the meat is just browned.
  Add the tomatoes, wine, beer, molasses, and honey. Bring to a boil, then reduce heat and simmer uncovered for 1 1/2 to 2 hours, or until total liquid volume has decreased by about 20%, stirring frequently (IMPORTANT TO STIR FREQUENTLY!).
  Add the cilantro, flour, and some more salt and some freshly ground black pepper, stirring to thicken and distribute evenly. Simmer for another 20 minutes.
  Ladle into bowls, top with the prescribed topping, and serve with plenty of tortilla chips.
  ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 29667,"Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus 2 tablespoons finely chopped garlic 2 tablespoons finely chopped shallots Salt Freshly ground black pepper 1 cup canola oil (approximately) 1 (5 pound) beef rib roast, with bones 1/4 cup butter 1 small onion finely chopped 1/4 cup all-purpose flour 1/2 cup red wine 2 cups veal stock 3 pounds potatoes with skin on, cut into quarters 2 tablespoons salt 1 tablespoon freshly ground black pepper 2 tablespoons chopped fresh thyme leaves 2 tablespoons chopped fresh rosemary leaves 2 bunches asparagus, tough ends removed Instructions: Preheat an oven to 350 degrees F. In a small bowl, make a paste with garlic, shallots, salt, pepper and enough of the canola oil to bind the paste (about 1/4 cup). Place the beef in a roasting pan and rub paste onto meat. Roast in oven for about 1 1/2 hours, or until an instant-read thermometer registers an internal temperature of 120 degrees F. (Arrange the oven racks so you will have room for the potatoes and asparagus to follow.) While roast is in oven, prepare demi-glace by melting the butter over medium heat in a medium saucepan and sauteing the onion until tender. Whisk in flour with a fork to make a roux, then add red wine and veal stock. Let simmer over medium heat for about 1 hour, until reduced by 1/3, stirring occasionally. In a large bowl, coat potatoes with about 1/2 cup of the remaining canola oil and toss with salt, pepper, fresh thyme, and fresh rosemary. When the roast has been cooking for about 1 hour, place the potatoes in a baking pan and put into the oven. Place the asparagus in a single layer on another baking pan. When the potatoes have been roasting for 30 minutes, drain the oil and herbs from the potatoes and pour over the asparagus. Remove the roast, if done, and allow to rest for about 15 minutes. Return the potatoes to the oven, along with the asparagus. Roast the vegetables until tender, about another 15 minutes while the rib roast is resting. To finish the demi-glace, whisk butter into the warm reduction until combined. Slice the rib roast and arrange on a large platter. Arrange the potatoes and asparagus around the meat, drizzling demi-glace sauce on the meat. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 29668,"Buttermilk Biscuits with Sausage Gravy 1 3/4 cups Southern all-purpose flour, such as White Lily, or cake flour (not self-rising), plus more for rolling out 1/2 cup whole wheat pastry flour 1 tablespoon baking powder 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 2 tablespoons cold unsalted butter, cut into bits and chilled 3/4 to 1 cup lowfat buttermilk 2 tablespoons canola oil 1 1/4 pounds lean pork, chicken or turkey sausage, casings removed Coarse kosher salt and freshly ground black pepper 1 sweet onion, finely chopped 2 cups 2-percent or whole milk Instructions: Preheat the oven to 500 degrees F.
  In a bowl, combine 1 1/2 cups of the all-purpose flour, the whole wheat pastry flour, baking powder, salt and baking soda. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Combine the buttermilk and 1 tablespoon of the oil. Pour the buttermilk mixture into the flour mixture and gently mix until just combined.
  Turn the dough out onto a lightly floured surface. Knead lightly using the heel of your hand to compress and push the dough away from you, and then fold it back over itself. Give the dough a small turn and repeat eight or so times. (It's not yeast bread; you want to just barely activate the gluten, not overwork it.) Using a lightly floured rolling pin, roll the dough out 1/2 inch thick. Cut out rounds of dough with a 1 1/2-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
  Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and sprinkle with salt and pepper. Using a wooden spoon, break up the meat into small pieces. Cook until lightly browned, 3 to 5 minutes. Pour off any excess rendered fat. Add the onions and cook until clear and translucent, 3 to 5 minutes. Add the remaining 1/4 cup all-purpose flour and stir to combine and coat. Add the milk and season with salt and pepper. Bring to a boil and then reduce the heat to simmer. Let cook, stirring occasionally, until thick, about 5 minutes. Taste and adjust for seasoning with salt and pepper.
  Meanwhile, place the biscuits on an ungreased baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Split and serve hot with the sausage gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29669,"Spiced Pork and Cabbage 1 3/4 cups basmati rice 2 tablespoons golden raisins Freshly ground pepper 1/2 head green cabbage, cored and cut into 1-inch pieces 1 cup cherry tomatoes, halved 2 cloves garlic, sliced 1 1/2 tablespoons extra-virgin olive oil 2 teaspoons curry powder Kosher salt 1 large pork tenderloin (about 1 3/4 pounds) Instructions: Preheat the oven to 425 degrees F. Combine the rice, raisins and 2 cups water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes. Remove from the heat and let stand, covered, until ready to serve.
  Meanwhile, toss the cabbage, tomatoes and garlic with 1 tablespoon olive oil, 1 teaspoon curry powder and 3/4 teaspoon salt on a rimmed baking sheet. Spread in a single layer, leaving some room in the middle for the pork.
  Rub the pork with 1/2 teaspoon salt and the remaining 1 teaspoon curry powder. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 5 minutes total. Add the pork to the baking sheet with the cabbage, transfer to the oven and roast until the cabbage is tender and a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Transfer the pork to a cutting board and let rest 2 minutes, then slice. Serve with the vegetables and rice. Season with pepper.
  ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 29670,"Peppery Salad 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 Salt Handful flat-leaf parsley, coarsely chopped Instructions: 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, Sauvignon Blanc, Vermentino, Albari?o]" 29671,"Fried Green Tomato Caprese Vegetable oil, for frying 1/2 cup all-purpose flour 2 teaspoons seasoning salt 3 large eggs 1 1/2 cups panko breadcrumbs 3 large green tomatoes, cut into 1/4-inch-thick slices Flaky sea salt and freshly ground black pepper 12 ounces fresh mozzarella, thickly sliced 1/4 cup balsamic glaze Large bunch fresh basil leaves Instructions: Add an inch of vegetable oil to a skillet and heat to 350 degrees F. Mix the flour and seasoning salt in a shallow dish. Add the eggs to a second shallow dish and beat together. Add the panko to a third shallow dish. Dredge a few slices of the tomatoes in the seasoned flour, then dip them in the egg and lastly cover them in the panko breadcrumbs. Set aside on a plate and repeat with the remaining tomato slices. Fry the tomatoes in batches until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper. When you are ready to assemble the salad, arrange the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29672,"Easy Cheesy Snacks 1 container soft herb cheese (recommended: Boursin) 1/4 cup sun-dried tomato spread or tapenade 2 tablespoons chopped flat-leaf parsley 1 package flat bread crackers Instructions: Open cheese place in the middle of serving plate, top with sun-dried tomato spread and the chopped parsley. Surround with flat bread crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 29673,"Seared Tuna Steak with White Bean and Tomato Salad 2 tablespoons fresh lemon zest 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 2 (6-ounce) tuna steaks 2 tablespoons chopped shallots 4 tablespoons extra-virgin olive oil 1 (16-ounce) can cannellini or great Northern white beans, drained and rinsed Pinch salt 1/4 cup low-sodium chicken or vegetable stock 1 teaspoon chopped fresh rosemary leaves Freshly ground black pepper 12 cherry tomatoes, sliced in 1/2 1 heirloom or plum tomato, for garnish Instructions: To make the steaks: Combine lemon zest, oil, salt, and pepper and marinate the steaks for 10 to 30 minutes (but no longer than 30 minutes or the fish will start to break down.) Preheat the oven to 350 degrees F. In a hot but not smoking pan, sear on each side for 2 minutes. Transfer the steaks to an ovenproof dish and finish in the oven for 5 minutes. To make the salad: In a medium skillet, cook the shallots in 2 tablespoons of oil for 5 minutes. Add the beans, stock, rosemary, and pepper and gently cook for 7 to 8 minutes on low. Remove the pan from the heat and very gently fold the cherry tomatoes into the bean mixture, taking care not to break them. To serve, thinly slice the heirloom or plum tomato and place 4 slices on each plate. Mound the salad in the middle and sprinkle with the remaining oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29674,"Cream of Turkey and Wild Rice Soup 1 tablespoon extra-virgin olive oil 2 cups sliced mushrooms (about 4 ounces) 3/4 cup chopped celery 3/4 cup chopped carrots 1/4 cup chopped shallots 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 4 cups reduced-sodium chicken broth 1 cup quick-cooking or instant wild rice (see Ingredient Note) 3 cups shredded cooked turkey or chicken (12 ounces; see Tip) 1/2 cup reduced-fat sour cream 2 tablespoons chopped fresh parsley Instructions: This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more. TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled \quick\ take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2. Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 29675,"Strawberry Rhubarb Slump 1 pint strawberries, green tops removed, cut into large pieces 2 cups cut-up rhubarb 1/2 cup sugar 1/2 cup water 1 cup all-purpose flour, sifted 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk Lightly sweetened whipped cream Instructions: In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes. Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes. Serve in shallow bowls, topped with whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29676,"Roasted Butternut Squash One large butternut squash (about 3 pounds) 1/4 cup olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.) Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.
","[Chardonnay, Riesling, Gewrztraminer, Barbera]" 29677,"Round 2 Recipe: Scalloped Potatoes 1 cup milk 2 tablespoons butter Salt and freshly ground black pepper Reserved sliced potatoes from Crispy Crunchy Fish and Chips, recipe follows 1/4 cup shredded Cheddar 4 small russet potatoes, washed 3 cups canola plus 2 teaspoons canola oil Salt and freshly ground black pepper Nonstick cooking spray 2 cups all-purpose flour, plus 1/2 cup for dredging 2 teaspoons baking powder 2 cups seltzer water 4 tilapia fillets, each fillet sliced in 1/2 1 cup mayonnaise 2 teaspoons lemon juice 2 teaspoon seafood seasoning 2 tablespoons pickle relish Instructions: Preheat oven to 350 degrees F. In a small pot heat milk and butter with salt and pepper, to taste, over low heat. Bring to a simmer. Layer the sliced potatoes into a 9-inch pie plate or scallop potato dish. Add hot milk and butter. Top with cheese and bake for 30 minutes. Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat. Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes. In a medium pot heat 3 cups of canola oil to 360 degrees F. In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water. Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven. Serve immediately with chips and tartar sauce on the side. For Tartar Sauce: Combine in all ingredients in a small bowl and mix until well blended. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29678,"Plaintain Chips 3 large green plantains Vegetable oil, for deep-frying Kosher salt, for seasoning Instructions: In a heavy based pot heat vegetable oil over medium heat to 375 degrees F. Using a mandoline, or sharp knife, finely slice plantains into chips (for a fancier presentation slice them lengthwise into ribbons). Fry the plantains in small batches until crisp and golden, about 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towel. Season with salt immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29679,"Pumpkin Roulades 8 ounces softened cream cheese 4 tablespoons softened butter 1 cup confectioners' sugar 1/2 teaspoon vanilla 3 eggs 1 cup sugar 2/3 cup fresh pumpkin puree, recipe follows 1 teaspoon baking soda 2 teaspoons ground cinnamon 3/4 cup all-purpose flour Instructions: Roulade: Preheat the oven to 375 degrees F. Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool. Cream cheese filling: Blend together all ingredients. Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order. Pumpkin Puree: 1 (6-pound) pumpkin 2 tablespoons butter 4 tablespoons sugar Preheat the oven to 350 degrees F. Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree. Yield: about 8 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 29680,"Cauliflower Soup with Lobster Dumplings 4 ounces butter 4 tablespoons shallots, minced 1 head cauliflower, greens removed, head cut into small pieces Salt 6 cups lobster or chicken stock Lobster dumplings, recipe follows 1 cup heavy cream 1 pinch nutmeg 3 (1 1/2 pound) whole lobsters, cooked, meat removed from shell, 1/2 cup tail meat reserved for dumplings, tail meat sliced into rounds 1 tablespoon truffle oil 1 1/2 cups white bread crumbs 1/2 tablespoon softened butter 1 egg beaten 2 teaspoons chopped tarragon 1/2 cup chopped cooked lobster meat Milk, to bind Salt and ground white pepper Instructions: Heat butter in a large saucepan over low heat. Add shallots and cauliflower and season with salt. Saute the cauliflower until it begins to lightly caramelize and become tender. Add stock and simmer for 20 minutes or until vegetables are completely soft. Puree mixture until smooth in a blender. Add the heavy cream and nutmeg and bring the soup to a simmer. Add the dumplings and poach them in soup for 3 to 5 minutes. Check your seasoning and remove from heat. In a soup bowl place the lobster meat and 1 claw in center and pour 8 ounces of soup and dumplings on top and drizzle with truffle oil. Mix all ingredients together and roll into small firm balls about 1/2-inch in diameter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29681,"Parmesan Brussels Sprouts 12 ounces Brussels sprouts, halved or quartered depending on size 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup shredded Parmesan Nonstick cooking spray, for the skillet Instructions: Put a 10-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F. Toss the Brussels sprouts with the olive oil in a medium bowl. Season lightly with salt and pepper. Add the Parmesan and toss together. Carefully remove the hot skillet from the oven and spray with the cooking spray. Add the Brussels sprout mixture in an even layer. Bake until the Brussels sprouts are tender and browned, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29682,"Chocolate-Peanut Butter Truffles 1 cup heavy cream (preferably not ultra-pasteurized) 3/4 cup smooth peanut butter (commercially prepared) 24 ounces semi-sweet chocolate, melted 1 teaspoon pure vanilla extract 1/2 cup powdered sugar 'Goobers' for truffle center, optional 1/2 cup Dutch-processed unsweetened cocoa powder 1/2 to 1 cup finely ground cocktail peanuts (optional)
Instructions: To prepare chocolate-peanut butter mixture and chill: Heat cream with peanut butter in a 1-quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a medium-mesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight).
To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1-inch paper candy cups (yield will depend on the size of your scoop used to shape truffle).
To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a \Goober\ through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel]

" 29683,"Jap Chae (Stir Fried Glass Noodles with Vegetables) 1/2 pound Asian vermicelli noodles 2 tablespoons sesame oil 1 onion, julienned 1 carrot, julienned 1 red bell pepper, julienned 3 scallions, cut into 1-inch lengths 1/2 cup dried wood ear mushrooms 2 cloves minced garlic 1 teaspoon sugar Salt and freshly ground black pepper 1/2 pound spinach, stems discarded 1 tablespoon soy sauce 1 tablespoon toasted sesame seeds Instructions: In a bowl, soak the vermicelli in hot water for 15 minutes. Drain the noodles, drop into a pot of boiling water for 30 seconds, and then rinse in cold water. Cut the noodles with kitchen shears. Heat a large pan. Add 2 tablespoons sesame oil. Add the onion, carrot, red bell pepper, scallions, mushrooms, garlic, sugar, salt and pepper. Let cook for a few minutes, stirring, until the vegetables are cooked but still a little crisp. Transfer the vegetables to a bowl. To the pan add 1 more tablespoon sesame oil. Add the noodles, spinach, salt and pepper. Let cook for 1 to 2 minutes, stirring. Add to the vegetables with 1 tablespoon soy sauce and 1 tablespoon toasted sesame seeds and combine. Transfer to a platter. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29684,"Hemingway Daiquiri 2 ounces agricole rum 1/2-ounce maraschino liqueur 1-ounce fresh lime juice 3 ounces fresh grapefruit juice Ice cubes Lime wedge or grapefruit slice, for garnish Instructions: Place all ingredients, except garnish, in a cocktail shaker with ice cubes. Shake for 10 seconds and strain into a chilled cocktail glass. Garnish with a lime wedge or grapefruit slice. ","[Rum, Grapefruit, Lime]" 29685,"Brood Brew 5 ounces fresh apple cider 5 ounces maple syrup
3 ounces pear puree or juice
2 ounces fresh lemon juice
1 heaping teaspoon ground cinnamon 5 ounces sparkling clear non-alcoholic cider (or 5 ounces hard cider or pumpkin beer) Instructions: Mix the apple cider, maple syrup, pear puree, lemon juice and cinnamon together in a large cocktail shaker and dry-shake until the cinnamon is properly incorporated. Transfer the mixture to a small punch bowl with a large chunk of ice (see Cook's Note) and stir until chilled. For the kids: Ladle into mason jars, top with sparkling non-alcoholic cider, add a crazy straw and serve.
For the adults: Ladle into small glasses with ice and top with hard cider. ","[Chardonnay, Riesling, Gewrztraminer, Cava]" 29686,"Goat Cheese and Asparagus Crostini 12 spears asparagus, trimmed Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
12 slices baguette, cut on the diagonal
1 clove garlic
6 ounces goat cheese
1 cup cherry tomatoes, halved
Instructions: Preheat a grill pan over medium-high heat and preheat the broiler. Drizzle the asparagus with some of the olive oil. Toss to coat and then sprinkle with salt and pepper. Place on the grill pan and cook until tender and grill marks form, 3 to 5 minutes per side, depending on the thickness of the asparagus. Remove, let cool slightly and cut into 2- to 3-inch pieces, about the size of the bread. Brush the bread on both sides generously with oil and place on a baking sheet. Rub the garlic all over one side of each slice. Broil until golden and crispy, 2 minutes per side. Remove and let cool slightly. Slather some of the goat cheese on the garlicky side of each piece of bread, then top each with 2 to 3 pieces of the grilled asparagus and a few of the cherry tomatoes. Return to the oven just until the cheese is melted and warmed, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29687,"Green Polenta 2 tablespoons olive oil 1/2 onion, diced 3 cloves garlic, minced 1 bunch kale, stems removed and cut into 1/2-inch strips Salt and freshly cracked black pepper 5 cups water 2 1/2 cups heavy cream 1 1/2 cups polenta 6 tablespoons butter 4 tablespoons grated Parmesan Instructions: In a large saute pan, heat the olive oil over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the garlic and kale, season with salt and pepper, to taste, and cook until wilted. Set aside to cool. Once the mixture has cooled, add to a food processor and process until very smooth. Add a little water, if necessary, to help make a smooth mixture. In another large pot, bring 5 cups of water and 2 cups heavy cream to a boil over medium heat. Whisk in the polenta and stir constantly until the polenta is creamy, about 20 minutes. If the mixture becomes too thick, add a little more water or cream. Stir in the butter and season with salt and pepper, to taste. Fold in the kale and the Parmesan and adjust the seasoning, if necessary. Turn out into a serving bowl and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 29688,"Hot Fudge Monster Sundae 2 scoops store-bought old-fashioned vanilla ice cream 2 scoops store-bought cookie dough ice cream
Hot Fudge Sauce, recipe follows, for topping Chopped pecans, for topping
1 Chocolate Chip Cookie, recipe follows Store-bought whipped cream, for topping
1 maraschino cherry
1 cup heavy cream 1 cup light corn syrup
1/3 cup packed dark brown sugar
4 tablespoons salted butter
2 tablespoons cocoa powder
Pinch of kosher salt
8 ounces dark chocolate, chopped
1 tablespoon vanilla extract
2 sticks (1 cup) salted butter, at room temperature 2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 tablespoon vanilla extract 2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 ounces good-quality semisweet chocolate, chopped into chunks
4 ounces good-quality dark chocolate, chopped into chunks
Sea salt, for sprinkling
Instructions: Add the vanilla and cookie dough ice cream to a glass ice cream dish or bowl. Top with a generous drizzle of Hot Fudge Sauce and some chopped pecans. Wedge a whole Chocolate Chip Cookie into the dish. Top with whipped cream and a cherry. Enjoy! Combine the cream, corn syrup, sugar, butter, cocoa and salt in a pot and bring to a boil over medium heat. Cook, stirring, until smooth. Remove from the heat and add the chocolate and vanilla. Stir until combined and smooth. Serve warm over your favorite ice cream or sundae! Line 3 baking sheets with parchment. In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula. Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes. Preheat the oven to 350 degrees F. Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 29689,"The Painkiller Cocktail 2 oz Dark Rum (Pusser's recommended) 4 oz Pineapple Juice 1 oz Orange Juice 1 oz Coco Lopez, Cream of Coconut Nutmeg, for garnish Instructions: Fill large (beer or water) glass with ice. Pour all ingredients except the nutmeg into glass. Stir with long spoon until ingredients are mixed. Grate whole nutmeg on top of drink or sprinkle with ground nutmeg. ","[Rum, Coconut, Pineapple]" 29690,"Linguine with Lemon, Garlic and Thyme Mushrooms 8 ounces/4 cups finely sliced chestnut/cremini mushrooms 1/3 cup extra-virgin olive oil 1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt Small clove garlic, minced 1 lemon, zested and juiced 4 sprigs fresh thyme stripped to give 1 teaspoon leaves 1 pound linguine 1 bunch fresh parsley, leaves chopped, to give 1/2 cup 2 to 3 tablespoons freshly grated Parmesan, or to taste Freshly ground black pepper Instructions: Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves. Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture. Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29691,"Breadless Peanut Butter and Chia-Jam Sandwiches 1/2 cup raspberries 1/2 cup blueberries 1 tablespoon chia seeds 2 teaspoons honey 8 large brown rice cakes 4 tablespoons natural smooth peanut butter 1/2 small Asian pear or Golden Delicious apple, cored and cut into 4 even rounds Instructions: Combine the raspberries, blueberries, chia seeds, 1 tablespoon water and the honey in a medium bowl. Smash the mixture with a potato masher or fork until the berries are the consistency of a chunky jam. Cover and refrigerate until the chia seeds soften and the jam thickens slightly, about 30 minutes (the raspberry seeds will give the jam a crunchy texture). Spread 1 rice cake with 1 tablespoon of peanut butter and top with 1/4 of the chia jam and a slice of pear. Sandwich with another rice cake. Repeat to make 3 more sandwiches ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29692,"Potato Nachos 3 pounds Yukon gold potatoes, sliced into 1/4-inch-thick rounds 1/4 cup olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder Nonstick cooking spray, for the baking sheets 8 slices cooked bacon, finely chopped 2 cups shredded Cheddar jack cheese Quick-Pickled Onions, recipe follows, for topping, optional Sliced scallions, salsa and sour cream, for topping 1/2 cup white vinegar 1 teaspoon sugar 1/2 teaspoon kosher salt 1 small red onion, halved and thinly sliced Instructions: Preheat the oven to 425 degrees F. In a large bowl, stir together the potatoes, olive oil, salt, pepper and garlic powder until well combined. Spray 2 rimmed baking sheets with nonstick cooking spray. Divide the potatoes between the baking sheets and arrange them in an even layer. Bake for 20 minutes, then remove from the oven, flip the potatoes, rotate the baking sheets and return to the oven. Bake until the potatoes are golden brown, 10 to 15 minutes more. Combine the potatoes onto one baking sheet. Sprinkle with the bacon and shredded cheese. Return to the oven and bake until the cheese is melted, about 5 minutes more. To serve, top with the Quick-Pickled Onions, if using, scallions, salsa and sour cream. Combine the vinegar, sugar, salt, onion and 1/2 cup water in a small microwave-safe bowl or measuring cup. Microwave on high for 3 minutes. Let cool 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29693,"Coal Hollow Brothers Venison Quesadillas 1 cup lime juice 2 tablespoons white wine vinegar 1 teaspoon oregano 1 teaspoon tequila 1 teaspoon seasoned salt 1 clove garlic, crushed 1/8 teaspoon cumin 2 pounds venison, trimmed of fat and sliced into 3/8-inch strips 2 tablespoons vegetable oil 12 flour tortillas 1 pound extra-sharp Cheddar, shredded 1 pound Monterey Jack, shredded Salsa or taco sauce, store bought or home made, as accompaniment Instructions: Combine all marinade ingredients in a large bowl and mix well. Add venison and toss well. Transfer to a large resealable plastic bag and marinate in the refrigerator for 6 to 8 hours. Remove the venison from the marinade. Heat the oil in heavy cast-iron skillet. Add the drained venison strips and sear for 3 to 4 minutes. Remove the venison from the pan. Place cooked strips in a single layer on 6 tortillas, cover with a mixture of both cheeses, and add another tortilla as a cover. Carefully transfer the quesadilla into the skillet, pressing down slightly with a spatula to ensure maximum contact. Cook for 20 to 30 seconds per side, using caution when flipping over. Slice into 6 wedges with a pizza cutter and top with you favorite sauce. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 29694,"Apple Pie Taquitos 1/2 cup (1 stick) unsalted butter 4 cups 1/2-inch cubes peeled Granny Smith apples 1/2 teaspoon kosher salt 1/2 cup sugar 2 teaspoons ground cinnamon 2 pinches ras el hanout 2 tablespoons tequila 8 cassava or flour tortillas Instructions: Preheat the oven to 400 degrees F and line a baking sheet with foil. Set a medium skillet over medium heat. Add the butter and heat until melted, then remove half of the butter to a bowl and set aside. Add the apples to the skillet along with the salt, 1/4 cup sugar, 1 teaspoon cinnamon and 1 pinch ras el hanout. Cook, stirring every now and then, until the apples have softened, about 5 minutes. Turn the heat off and pull the skillet off the heat. Add the tequila, then set it on fire using a stick lighter. Shake the pan gently to distribute the tequila and wait for the flames to die down. Set back on low heat and cook for a few minutes to reduce further. Set aside. Mix the remaining 1/4 cup sugar, 1 teaspoon cinnamon and pinch ras el hanout together in a bowl. Warm the tortillas over an open flame. Spread a spoonful of apple filling in each tortilla. Roll the tortillas over the filling and keep rolling until you have a cigar. Place the taquito seam-side down on the lined baking sheet. Brush with the reserved melted butter, then sprinkle with the cinnamon-spice sugar. Repeat with the remaining tortillas. Bake until crispy, 10 to 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29695,"Chicken Ala Gaynor 2 pounds chicken wings or vignettes Seasoned salt 1 (10-ounce) can condensed cream of chicken soup 8 ounces sour cream 2 ounces whole milk 2 ounces cooking sherry 1 (3-ounce) can sliced mushrooms Cooked rice or pasta, for serving Instructions: Preheat oven to 425 degree F. Wash chicken with cold water and pat dry with paper towels. Lightly season with seasoned salt. Bake in the oven skin side up until brown and crispy on top, approximately 45 minutes. While chicken bakes, pour chicken soup and sour cream into a saucepan slowly adding milk, sherry and mushrooms (in that order) until smooth. Put aside. When chicken is brown pour soup mixture over chicken and return chicken to the oven for 20 minutes. Serve over rice or pasta with colorful veggies such as spiced carrots and green beans almandine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29696,"Persimmon Punch (Soo Jeung Ga) 2 quarts water 1/2 cup fresh ginger, sliced thin 3 cinnamon sticks 1 1/2 cups sugar 1 cup dried persimmons, sliced 1/2 cup pine nuts Instructions: In a pot, combine the water, ginger, and cinnamon and let simmer for 1/2 hour. Remove from heat and strain the liquid. Stir in the sugar and persimmons. Cool and let sit in the refrigerator overnight. Serve well chilled with a teaspoon of pine nuts floating in each cup. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 29697,"Pan-Roasted Venison with Creamy Baked Potato and Celeriac 4 tablespoons butter, melted, plus a couple extra knobs, divided 2 pounds potatoes, peeled 1 small celeriac, peeled and halved Sea salt and freshly ground black pepper 1 pint heavy cream 1 clove garlic, peeled and finely chopped 1/2 a small bunch fresh sage, leaves picked and roughly chopped 4 ounces freshly grated Parmesan, divided 10 juniper berries, crushed with the side of a knife 3 sprigs fresh rosemary, leaves picked and chopped 2.2 pounds venison loin in 1 large piece, trimmed Olive oil 1 bulb garlic, unpeeled Water 1 wineglass of good-quality red wine, like Pinot Noir Instructions: Preheat the oven to 350 degrees F and butter a large, shallow baking dish. Slice the potatoes and celeriac into disks just under 1-inch thick. Place the slices into a large pan, cover with cold water, season with salt and pepper and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow the vegetables to steam dry for a minute or so. Put back into the pan with the cream, chopped garlic, sage, half the Parmesan and a good pinch of salt and pepper. Mix together, then tip into the buttered baking dish and spread out evenly. Pour any mixture left in the pan over the top. Sprinkle over the remaining Parmesan, cover tightly with aluminum foil and cook in the preheated oven for 35 to 40 minutes until golden brown. Combing the juniper berries and rosemary, add a pinch of salt and pepper, then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings. Heat an ovenproof frying pan over a high heat and add a glug of olive oil. Sear the venison for a couple of minutes on all sides, then remove the pan from the heat. Add the smashed garlic bulb and any leftover flavorings from the chopping board. Shake everything together, pour in a splash of water to cool things down and place in the oven. Cook according to your liking - about 8 minutes will give you medium venison. When the potatoes are cooked, take them out of the oven, remove the foil and sprinkle over the remaining Parmesan. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until bubbling and golden. Take the venison out of the oven and let it rest on a plate, covered loosely with foil. Pour away any excess fat. Squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter. Carve the venison into desired-thickness. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve with the potato and celeriac bake. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 29698,"BBQ Chicken Quesadilla Four 12-inch flour tortillas 1/4 cup grated Cheddar, plus 1/4 cup 1/4 cup grated queso blanco 8 ounces cooked boneless, skinless chicken breast, small diced 1 red onion, thinly sliced 1/4 cup favorite barbecue sauce Tropical Fruit Salsa, recipe follows Cilantro sprigs, for garnish 1/4 cup small diced mango 1/4 cup small diced papaya 1/4 cup small diced pineapple 1 red jalapeno, minced 1/2 lime, juiced Pinch salt Instructions: Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the Cheddar, and the queso blanco spreading evenly over the tortillas. Divide the chicken among the tortillas and sprinkle with the desired amount of red onion. Top with barbecue sauce and remaining 1/4 cup of Cheddar. Top with remaining tortillas and press to seal. Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla. Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with Tropical Fruit Salsa and cilantro sprigs. Combine all ingredients and mix well. Let sit for 30 minutes before serving. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 29699,"South-of-the-Border Burgers 2 tablespoons salsa 2 tablespoons canned black beans, rinsed and drained 2 tablespoons frozen corn kernels, thawed 2 teaspoons chopped fresh parsley 1 Grillers? Original 1 teaspoon lime juice or lemon juice 1/4 teaspoon chipotle chili powder or chili powder 2 corn tortillas, warmed Instructions:

1. In small bowl stir together salsa, beans, corn and parsley. Set aside.
2. Brush Morningstar Farms® Grillers® Original veggie burger with lime juice. Sprinkle on both sides with chili powder. Cook burger according to package directions. Cut in half.
3. Serve burger halves in tortillas with salsa mixture. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 29700,"Mushroom, Asparagus and Pea Risotto 6 to 8 cups chicken stock 5 tablespoons olive oil
   2 pounds mixed cremini and shiitake mushrooms, sliced
   3 small shallots or 1 large shallot, finely diced
   1 bunch asparagus, trimmed and cut into 1-inch pieces
   2 garlic cloves, finely chopped
   2 cups arborio rice
   Salt and freshly ground black pepper 1 cup white wine
   1 cup arugula leaves 1 cup frozen peas, defrosted
   1/4 cup heavy cream
   3 tablespoons grated Parmesan 2 tablespoons salted butter
   1 tablespoon fresh lemon juice
   5 fresh mint leaves, torn
   Instructions: In a medium stockpot, add the chicken stock and heat until warm. In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.) Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 29701,"Sorrel Drink 2 cups (2.5 ounces) dried hibiscus 1 teaspoon whole cloves
   1 teaspoon dried whole pimento seed (or allspice)
   One 4- to 5-inch piece of fresh ginger, peeled and minced (about 1 cup)
   1 orange, peel removed in thick strips and juiced
   One 3-inch cinnamon stick
   2 cups Demerara cane sugar
   Instructions: Add the hibiscus, cloves, pimento, ginger and orange juice to a 3.5-quart pot. Cover with 10 cups of water. Bring to a boil and reduce to a simmer. Let simmer, skimming off any impurities from the top of the tea, for 30 minutes to allow the flavors to infuse. Remove from the heat and add the cinnamon stick and orange peel. Cover and let cool to room temperature before transferring to the refrigerator and steeping overnight. Meanwhile, make a simple syrup by combining the sugar with 2 cups of water in a small saucepan over medium heat. Cook, stirring, until the sugar fully dissolves, then remove from the heat and let cool to room temperature. Transfer to an airtight container and refrigerate overnight.
   Strain the tea into a large pitcher. Stir in the simple sugar and serve over ice. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 29702,"Slow-Cooker Pulled Pork Chili 2 tablespoons tomato paste 2 tablespoons vegetable oil
   2 tablespoons chili powder
   1 tablespoon ground cumin
   4 cloves garlic, minced
   2 onions, minced
   3 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes
   2 cups chicken stock 1 tablespoon chipotle adobo sauce
   1 tablespoon kosher salt, plus more if needed Two 15-ounce cans great Northern beans, drained and rinsed
   1 1/4 cups smoky BBQ sauce 1 cup sour cream
   1/4 teaspoon garlic powder
   2 cups crushed pork rinds
   4 scallions, thinly sliced Blue corn chips, for serving Instructions: Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker. Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary. In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce. Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top. ","[Malbec, Zinfandel, Tempranillo, Garnacha]

" 29703,"Chicken Lollipops 3 cups dried bread crumbs 1/2 cup olive oil 2 ounces chopped garlic 1/4 cup Parmesan cheese 3 ounces chopped parsley Salt and pepper to taste 10 pounds chicken wings Instructions: In a large mixing bowl, combine bread crumbs, olive oil, chopped garlic; Parmesan, chopped parsley, salt and pepper. Mix until bread crumbs are wet. With a sharp paring knife separate chicken wing at the knuckle. Use the tips for chicken stock. Again with paring knife, score a circle around one end of the wing loosening chicken from the bone. With your fingers pull chicken down to one end, creating what look like a lollipops repeat until all are finished. Preheat oven to 350 degrees. Dredge chicken wings in a Parmesan bread crumbs. Mix until the \lollipops\ are completely covered. The chicken wings should stand up straight with bread crumb side on sheet pan. Bake for 30 minutes or until golden brown ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29704,"Frozen Mango Margarita 1/2 cup sugar 1/2 cup water 1-inch piece of fresh ginger, sliced 2 medium mangoes, peeled and pitted 1/2 cup vodka 2 cups ice cubes Instructions: Combine the sugar, water and ginger in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Remove from heat. Cover and let steep 1 hour. Strain. Puree mangoes in a blender. Pour into measuring cup. Return 3/4 cup puree to blender. Add 1/2 cup ginger syrup, vodka and ice cubes to blender. Blend until smooth. Serve in martini glasses. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 29705,"Smoky North Carolina Pulled Pork Sandwich with Reds Barbecue Sauce, Three Potato Salad and Cole Slaw 1 tablespoon salt 1 tablespoon dark brown sugar 1 tablespoon chipotle powder 1 tablespoon dried sage powder 6 pounds pork butt, bone in 1 cup vinegar 3 tablespoons brown sugar 6 jalapenos, minced 1 tablespoon dry rub 1 1/2 pounds small red potatoes 1 1/2 pounds Yukon gold potatoes 2 pounds yams 2 tablespoons Dijon mustard 2 tablespoons mayonnaise 2 tablespoons lemon juice 2 teaspoons celery seed 4 tablespoons chopped scallions Salt and pepper, to taste Instructions: In a bowl mix all the spices together. Save 1 tablespoon of the rub for sauce. Rub the rest of the mixture vigorously into the pork. Wrap the pork and refrigerate for 24 h Place vinegar, sugar, jalapeno and dry rub mixture into a medium saucepan over medium hot heat and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat. Preparation: Using only one side of the grill, build a fire with 6 to 10 pounds of charcoal. You will control the heat of the fire by restricting the air flow. Add presoaked hickory chips on the charcoal and smoke should develop. Place the pork butt on the opposite side of the grill as the fire and close the lid. Shut down all air flow possible and maintain a temperature of 225 to 250 degrees for 5 1/2 to 6 1/2 hours; or until the internal temperature of the meat reaches 180 degrees--this is the hard part of barbequing. Remove the pork from the grill and wrap it in heavy duty foil. Let it sit covered in foil for 30 minutes. Unwrap the pork and remove the skin and excess fat. Tear the pork into shreds with forks or your fingers. Place the shredded pork in a bowl and toss with the sauce. Pile the pork high on a bun and serve wit Wash all the potatoes. Cut the yams into quarters. Wrap the potatoes in foil. Place all the potatoes in the foil in a single layer on the grill and roast for 1/2 hour. Remove the potatoes from the grill and allow to cool. Cut the red, Yukon gold and 1/2 of the yams into 1/2-inch pieces. Take the remaining pound of yams and remove the skin. Blend the skinless yams, mustard, mayonnaise, lemon juice and celery seed until smooth. Fold in the scallions and cut potatoes and season with salt and pepper. Refrigerate for 2 hours before serving. Cole Slaw: 1/4 cup cider vinegar 1 tablespoon honey 1 teaspoon salt 1/2 teaspoon chipotle powder 1/2 cup mayonnaise 1 tablespoon French's Dijon mustard 1 1/2 pounds red cabbage, thinly shredded Mix vinegar, honey, salt, chipotle powder, mayonnaise and mustard. Add the cabbage. Toss to coat evenly and ref ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Zinfandel]

" 29706,"Pork Chops Stuffed with Prunes and Pine Nuts 12 ounces of prunes, stoned 3/4 cup port wine 1 tablespoon olive oil 3 tablespoons pine nuts 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 thick-cut loin pork chops, on the bone (about 8 ounces each) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 medium shallots, finely chopped 1/2 cup port wine 2 cups beef broth, reduced by half 2 tablespoons unsalted butter, cut into 4 pieces 2 teaspoons lemon juice Instructions: In a medium saucepan, combine the prunes with enough water to cover them by 1/4-inch. Bring to a boil and reduce the heat. Simmer gently, uncovered, for 20 minutes. Add 1/2 cup of the port and bring back up to the boil. Immediately reduce the heat to low, cover the pan and simmer for 15 minutes. Remove from the heat, drain the prunes, coarsely chop, and set them aside. Reserve the liquid. In a medium skillet, heat the olive oil over medium heat. Saute the pine nuts, stirring frequently for 1 or 2 minutes, until golden. Add the prunes and the remaining 1/4 cup of port to the pan. Continue cooking and stirring until the liquid is reduced to a glaze. Stir in the salt and pepper and cool to room temperature. Cut horizontally into the edges of the pork chops almost to the bones to create a pocket for the stuffing. Stuff the chops loosely (if there is leftover stuffing reserve it for the sauce). Secure the edges of each chop with 2 toothpicks. Season the chops generously with salt and pepper. Preheat the oven to 350 and place a roasting pan in it to heat it up. Heat a large, heavy and well-seasoned skillet over medium-high heat until very hot. Sear the chops for about 1 1/2 minutes on each side. Transfer the chops to the pan in the oven and finish cooking them for about 20 minutes, until the chops are done through. Meanwhile, add the oil to the skillet which you used to sear the pork. Over medium-low heat, saute the shallots for 6 to 8 minutes, until translucent. Add the port, beef broth, and the reserved prune-cooking liquid to the pan and, if there was any filling leftover after stuffing the chops, add it now. Increase the heat to high and reduce the liquid, uncovered, until it is thickened and saucy, stirring frequently. Stir in the butter and lemon juice until the butter is completely absorbed. Serve the chops immediately, spooning the sauce over the top. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 29707,"Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers 4 tablespoons olive oil 1 yellow onion, chopped 1 teaspoon freshly minced ginger 1 small Scotch Bonnet pepper, minced (do not touch face or eyes after handling; immediately wash hands) 1/2 stick butter 2 tablespoons Jamaican curry 1 1/2 pounds chicken, chopped into 1-inch pieces 2 large russet potatoes, chopped One 16-ounce can coconut milk 8 ounces chicken stock Instructions: Heat the oil in a medium-size saucepot at a medium heat. Add the onions, ginger, and Scotch Bonnet peppers; let saute for 5 to 8 minutes. Add butter and curry powder and let sit until curry powder turns a dark gold. Add the chicken and continue to cook for 8 to 10 minutes. Add the potatoes and cook for another couple of minutes before adding the coconut milk. Let simmer for 30 to 45 minutes. Serve. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 29708,"Honey and Spice Sauted Pork Hand Tacos 1 lb. boneless chops (?-inch thick), cut into strips 1 tbsp. honey 1 tbsp. olive oil 1 tsp. lemon juice 1 tsp. soy sauce ? tsp. ground chipotle pepper* 8 small corn tortillas, warmed 1 c. shredded romaine lettuce 1 c. pico de gallo** Sour cream or crema to taste Instructions: Marinade: Combine honey, olive oil, lemon juice, soy sauce and ground chipotle pepper in medium bowl and whisk. Add sliced pork and let sit for 15 minutes. Heat skillet over high heat. Add pork and cook for 1-2 minutes on each side. Once cooked, remove pork to plate and set aside. Arrange 8 corn tortillas on platter. Sprinkle each with equal amounts shredded lettuce and pico de gallo. Arrange a few pieces of pork on each taco and top with sour cream or crema if desired.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 29709,"Cider-Brined Fried Chicken 2 cups apple cider 1/2 cup salt 1 (4 1/2 to 5-pound) chicken, cut into 10 pieces Water 2 eggs 2 tablespoons cayenne pepper 1 teaspoon freshly ground black pepper 1 cup all-purpose flour 1/4 cup cornstarch 2 quarts vegetable shortening, for frying Instructions: In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine. In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack. In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 29710,"Peanut Butter Mug Cake with Chocolate Icing and Potato Chips 3 tablespoons smooth peanut butter 2 1/2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1 large pinch baking powder
1 large egg
2 tablespoons powdered sugar 2 teaspoons chocolate syrup
Potato chips, for topping Instructions: Make the mug cake: Whisk the peanut butter, granulated sugar, flour, baking powder and egg together in a medium bowl and then transfer to a mug. Microwave on high until puffed and set, 60 to 70 seconds. Let cool for 5 minutes. Meanwhile, make the frosting: Mix the powdered sugar and chocolate syrup together until smooth. Spoon the frosting over the cake. Crush a few potato chips over the top and insert a few whole chips into the frosting. Eat immediately. ","[Chardonnay, Riesling, Moscato, Merlot]" 29711,"Rigatoni with Roasted Cherry Tomatoes and Burrata 3 pints cherry and/or grape tomatoes, halved 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 12 ounces mezzi rigatoni pasta 3 cloves garlic, thinly sliced 2 tablespoons chopped fresh oregano 1 8-ounce ball burrata cheese, cut into 4 pieces 1/2 cup torn fresh basil Instructions: Preheat the oven to 400 degrees F. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes. Add the pasta to the tomato mixture and toss, adding enough of the reserved pasta cooking water to loosen the sauce. Stir in the oregano and season with salt and pepper. Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper. Cook's Note: Burrata is fresh mozzarella that's filled with cream and curds, so it oozes when cut. If you can't find it, top your pasta with ricotta instead. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 29712,"Christmas Wreath Layer Cake Flour-based baking spray, for the pans 5 cups all-purpose flour
3 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tablespoon baking soda
2 teaspoons fine-grain sea salt
4 large eggs, at room temperature
3 cups vegetable oil
2 cups full-fat buttermilk
1 tablespoon red gel food coloring
1 tablespoon pure vanilla extract
1 tablespoon white vinegar
Flour-based baking spray, for the pans 1 cup unsweetened cocoa powder
1 cup hot water
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon baking soda
1 teaspoon fine-grain sea salt
1 1/2 teaspoons baking powder
1 cup full-fat buttermilk
3 cups all-purpose flour
12 large egg whites 3 cups granulated sugar
1/4 teaspoon fine-grain sea salt
5 cups (10 sticks) unsalted butter, at room temperature
1 tablespoon almond extract
1 cup (2 sticks) unsalted butter, at room temperature 4 cups confectioners\u2019 sugar
Milk or heavy cream, to thin
1 teaspoon pure vanilla extract
Leaf green food coloring, as needed Neon green food coloring, as needed 4 ounces yellow candy wafers, melted 2 ounces red candy wafers, melted
1 ounces prepared marzipan
1 tablespoon unsweetened cocoa powder, plus more for dusting
White sugar pearls, as needed
White nonpareils, as needed
Red round candy-coated chocolates, as needed
Candy snowflakes, as needed
Instructions: For the red velvet cake layers: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans and one 9-inch bundt pan with flour-based baking spray. In the bowl of a stand mixer, whisk together the flour, granulated sugar, cocoa powder, baking soda and salt. Add the eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Beat the mixture on low speed until partially combined, then increase to medium speed. Beat until well blended, about 1 minute. Scrape down the bowl with a rubber spatula and beat again for 1 minute. Pour the batter into both round cake pans to three-quarters full; fill the bundt pan with the remaining batter (the remaining batter will fill the bundt pan about one-third full).
Bake the bundt cake for 25 to 30 minutes, or until a toothpick tester comes out clean. Bake the round cakes for 40 to 45 minutes, or until a toothpick tester comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes. Turn the cakes out on a wire rack to cool completely. Keep the oven at 350 degrees F.
For the dark chocolate cake layers: Grease two 8-inch round cake pans with flour-based baking spray.
Combine the dark cocoa powder and hot water in a small bowl and whisk together until smooth and dissolved. Set aside.
In the bowl of a stand mixer, combine the butter and granulated sugar until light and fluffy. Mix in the eggs one at a time. Scrape down the bowl and mix again. To the creamed mixture add the baking soda, salt and baking powder. Mix again briefly.
In a 4-cup or larger glass measure with a pour spout, combine the dissolved cocoa mixture and buttermilk. Whisk until combined.
Mix in the flour in three additions, alternating with the buttermilk/cocoa mixture. Mix on low speed until each is incorporated. Divide the batter between the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick tester inserted near the center comes out clean. Cool the cakes in the pans for 5 minutes, then turn out to cool completely on wire racks.
For the Swiss meringue almond buttercream: Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
Whisk together the egg whites, granulated sugar and salt in a large stainless steel heatproof bowl. Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120 to 140 degrees F on a candy thermometer, to be sure).
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium high until stiff peaks are formed. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch), 5 to 7 minutes.
Turn the mixer off and switch from the whisk attachment to the paddle attachment. Turn the mixer on medium low and add the butter, a few cubes at a time, beating until well incorporated before the next addition, 3 to 4 minutes. The mixture will deflate considerably, which is normal; keep mixing and adding butter. When all of the butter is added, beat until thick and smooth, 1 to 2 minutes. Beat in the almond extract.
For the green American buttercream: In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners\u2019 sugar. Begin on low speed until crumbly, then increase to medium high, slowly adding milk or cream to thin. Add the vanilla extract and beat on high for 3 minutes.
Divide the American buttercream into 2 bowls. Tint one bowl with the leaf green food color and the other with the neon green food color. Add coloring a little at a time while mixing to achieve bright green hues. Fit a disposable piping bag with a large open star piping tip, one bag with a large closed star piping tip, one bag with a 1/2-inch round piping tip and one bag with a small open star piping tip. Divide the leaf green icing among the piping bags fitted with the large closed star tip, the 1/2-inch round tip and the small open star tip. Fill the remaining bag, with the large open star tip, with the neon green buttercream (you may have extra neon green buttercream).
Assemble the cake: Level all of the round cake layers using a serrated knife or cake leveler. Place a red velvet cake layer on an 8-inch cake board. Cover with a thin layer of the Swiss meringue buttercream. Top with a dark chocolate cake layer and repeat with the buttercream. Alternate the round cake layers and buttercream, ending with the dark chocolate layer on top. Frost the entire cake with a thin layer of buttercream. Refrigerate until firm, about 15 minutes.
Frost the entire cake with a second layer of the Swiss meringue buttercream. Smooth the top and sides using a bench scraper or cake leveler. Refrigerate while you make the decorative elements.
For the decorations: To make the star decors, place the yellow melted candy in a disposable piping bag and fill the cavities of a 1/2-inch multi-cavity star candy mold. Refrigerate until set, about 20 minutes. Turn the mold over to unmold the stars. For the bow dcor, place the red melted candy in a disposable piping bag and fill the cavity of a 3-inch bow motif candy mold with the candy. Refrigerate until set, about 20 minutes. Gently turn the candy out of the mold.
For the gingerbread men, knead the marzipan with the unsweetened cocoa powder in a small bowl. Roll the marzipan to a thickness of 1/8 inch on a cocoa powder-dusted work surface. Use a 2-inch gingerbread man cookie cutter to stamp out 3 shapes from the marzipan. Press in white sugar pearls to make buttons and eyes. Set the decors aside, but have them ready to use at a moment\u2019s notice.
Place the bundt cake on top of the frosted layer cake. Using the piping bags of green frosting, pipe large and small swirls, stars and kiss shapes onto the bundt cake, completely covering it. Fill in any gaps with small dots of piped icing. Immediately cover the cake with white nonpareils (don\u2019t tarry, or the frosting will crust and the sprinkles won\u2019t stick!).
Arrange red candy-coated chocolates around the cake in groups of three. Add candy snowflakes and place the gingerbread men well-spaced on top of the wreath. Press on the molded yellow candy stars. Place the candy bow on the bottom center of the wreath.
Using the green icing bag with the small open star tip, pipe a shell border around the bottom of the cake and immediately sprinkle on white nonpareils. Add candy snowflakes in random fashion to the sides of the cake. Refrigerate the cake until ready to serve. Bring the cake to room temperature before serving.\u202f\u202f
","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

These four wines are excellent choices to pair with the Christmas Wreath Layer Cake. Here's why:

• Pinot Noir: This light-bodied red wine has flavors of red fruit, such as cherries and raspberries, that complement the sweetness of the cake without overpowering it. The wine's" 29713,"Cupcake Bouquet 1 recipe yellow cake, baked in greased and floured mini muffin tins 1 recipe frosting (either Best Chocolate Frosting or Vanilla Buttercream)
  Candy flowers, or assorted candies to make flowers (e.g. mini candy coated chocolates, mini gum drops, little hard candies, etc.)
  Instructions: Frost each of the mini cupcakes with the frosting of your choice. Decorate each with flowers or candy. Insert a stick into each mini cupcake. Place 5 of the mini cupcake \lollipops\ into each cup. Decorate the cup with ribbon. Place a \vase\ of the cupcake flowers at each place setting. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29714,"Spiked Milkshakes 6 ounces coffee-flavored liqueur (recommended: Kahlua) 6 ounces dark rum 6 tablespoons malt powder, plus extra for garnish 6 scoops chocolate ice cream 12 ounces bittersweet chocolate, shaved 12 ounces seltzer 3 tablespoons coffee beans, crushed (recommended: espresso roast beans) Instructions: In a blender, combine the coffee liqueur, dark rum, malt, ice cream and chocolate shavings. Blend until frothy. Pour into 6 glasses, top off with 2 ounces of seltzer, and garnish with the crushed coffee beans and a pinch of malt and serve immediately. ","[Bordeaux, Cabernet Sauvignon, Malbec, Zinfandel]" 29715,"Sauteed or Grilled Ham Steak with Apples 1 pound, 1 inch thick ham steak 2 tablespoons butter 1 granny smith apple, peeled, cored, finely diced 1 teaspoon Dijon mustard 1/4 cup hard or apple cider 1/4 cup heavy cream, optional Salt and freshly ground black pepper Instructions: Remove rind and trim off all but 1/4-inch of outer fat. Cut ham into two serving pieces. Score the fat edge at 1-inch intervals so the steak does not curl during cooking. Lightly saute, ham on both sides in butter for 3 to 4 minutes a side. Remove ham steak to a plate. Add apple and saute until somewhat soft. Stir in mustard and cider and reduce until the cider has almost entirely evaporated. Add the heavy cream and reduce until slightly thickened. Season to taste with salt and pepper and spoon sauce over steak. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 29716,"Horseradish Crusted Prime Rib with Peppercorn Sauce 2 cups panko bread crumbs 1/4 cup prepared horseradish 1/2 cup freshly chopped chives 4 teaspoons freshly chopped tarragon leaves 4 teaspoons freshly chopped rosemary leaves 1 cup stone-ground mustard 1 (10-pound) whole prime rib, boneless Cooking spray, butter or oil 1/4 cup canola oil 1 white onion, finely diced 1 (3 to 4-ounce) can green peppercorns, drained 1 cup brandy 2 cups beef stock 1/2 cup heavy cream 4 tablespoons freshly chopped parsley leaves Salt Instructions: Preheat the oven to 425 degrees F. In a large bowl add the bread crumbs, horseradish and fresh herbs. Mix well you're your hands so all the natural oils are released into the bread crumbs. Spread the mustard evenly over the whole prime rib, then top with the bread crumb mixture. Liberally spray the prime rib with food spray. Put the prime rib into a roasting pan and roast until the internal temperature on an instant-read thermometer registers 115 degrees F. Remove the pan from the oven and set aside! Transfer the meat to a cutting board and let rest for 20 minutes. Cook's Note: The beef will continue to cook while resting. It will be medium-rare. If you like it more done, leave it longer in the oven. For the sauce: Pour the oil into a large skillet, over medium-high heat. Add the diced onion and cook until translucent, approximately 3 minutes. Stir in the green peppercorns, then remove the pan from the heat and add the brandy. Return the pan to the heat and allow the alcohol to burn off. Add the beef stock and reduce the liquid by half its volume. Stir in the heavy cream and the chopped parsley. Continue to cook for another 5 minutes. Season with salt, if needed, and transfer to a serving bowl. Slice the prime rib and arrange on a platter. Serve the sauce on the side and enjoy. ","[Chardonnay, Pinot Grigio, Riesling, GSM]

" 29717,"Stir-Fried Chicken with Asparagus 6 tablespoons oyster sauce 1/4 cup low-sodium chicken broth 2 tablespoons dry sherry 1 tablespoon cornstarch 2 teaspoons packed light brown sugar 2 teaspoons toasted sesame oil 2 teaspoons minced garlic (about 3 cloves) 2 tablespoons vegetable oil 1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and cut into 1-inch pieces Kosher salt 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes 2 cups cooked brown rice Instructions: Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate. Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29718,"Smokey Roasted Peaches 1 purple onion, skin removed 1 red bell pepper, stemmed, seeded, and ribs removed 2 jalapenos, stemmed, seeded, and ribs removed 2 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper 4 ripe fresh freestone peaches, halved and pitted Instructions: Preheat oven to 400 degrees F. Cut the onion and red bell pepper into rough chunks and put in a bowl; mince the jalapenos and add them to the onion and peppers. Drizzle about 1 tablespoon of the extra-virgin olive oil over the vegetables and toss. Add a good pinch of salt and some pepper, toss, and place on 1 side of a rimmed baking sheet. Drizzle the peaches with another tablespoon of oil, being sure to coat the cut sides well. Put them, cut side down, on the other side of the baking sheet. Roast the fruit and vegetables until caramelized, about 25 minutes. Using tongs, pull the skin off the peach halves and discard. Arrange 2 peach halves on each serving dish, cut side up, on a bed of the roasted vegetables. Note: If freestone peaches are not available, split the peaches leaving the pits intact; they can be removed easily after roasting. ","[Barbera, Tempranillo, Garnacha, Zinfandel]" 29719,"Marinated Beets with Charred Onion Crema 8 small beets (1 1/2 inches in diameter), in assorted colors 1 cup olive oil
1/2 cup sherry vinegar
2 tablespoons whole-grain mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
Pickled Shallots, recipe follows 1/3 cup Charred Onion Crema, recipe follows 1/4 cup chopped fresh herbs, such as chives, cilantro, scallions 1/2 cup Harissa Breadcrumbs, recipe follows 1 large shallot 1 cup apple cider vinegar
1/2 cup beet juice
2 tablespoons sugar
1 tablespoon kosher salt
Freshly ground black pepper
1 small white onion 1 cup Mexican-style crema
Kosher salt and freshly ground black pepper
1 small sourdough boule 1 cup olive oil
3 cloves garlic, finely minced
1 teaspoon harissa paste
Kosher salt
Instructions: Scrub the beets to remove any residual dirt and trim the tops and tails but leave the skin on. Cut in half and place in a medium pot, then add water to cover by at least 1 inch. Place the pot over high heat and bring to a boil, then reduce to a simmer. Simmer the beets until fully tender, testing by piercing to the center of the largest beet with the tip of a paring knife, 15 to 20 minutes. Drain the beets, and while they are still warm to the touch, use your not-favorite kitchen towel to rub off the skins. Cut the beets into wedges, taking care to keep the like-colored beets together, but separate from the other colors. Whisk together the olive oil, vinegar, mustard and honey in a medium bowl. Add salt and pepper to taste and whisk again to combine. Add the Pickled Shallots and the beets and marinate for at least 30 minutes or up to 1 hour. Dollop spoonfuls of the Charred Onion Crema on the bottom of a serving platter. Top with the beets, herbs and Harissa Breadcrumbs. Cut the shallot into 1/8-inch rings and place in a medium metal bowl. Separate the layered rings with your fingers and try to keep the rings as whole as possible. Combine the apple cider vinegar, beet juice, sugar, salt and a few turns of pepper in a small pot. Whisk the mixture and bring to a boil over high heat. Whisk one more time to make sure everything is fully combined. Remove the pot from the heat and pour over the prepared shallot rings. Stir the rings to make sure they are fully covered. Allow the shallots to cool naturally, 20 to 30 minutes. Cut the onion into 1/2-inch slices or wheels. Place the onion wheels in a dry cast-iron pan set over medium heat. Allow the onions to char deeply on one side, 10 to 15 minutes, then flip them over and char the other side, 10 to 15 minutes. Remove the pan from the heat and allow the onions to cool slightly. Place the onions in the bowl of a high-powered blender and pulse a few times to break them up and release any remaining steam. Let the onions cool down for another few minutes, then add the crema to the blender. Blend the onions and crema, then season with salt and pepper. Preheat the oven to 350 degrees F. Peel the outer crust off the boule. Cut the remaining bread into 1- to 2-inch cubes. Place the cubes in the bowl of a food processor and pulse until you have small and consistent breadcrumbs. Pour the olive oil into a medium saute pan set over medium heat. Add the garlic and cook until it becomes fragrant, 1 to 2 minutes. Remove the pan from the heat and add the harissa paste. Whisk in the harissa paste until it is dispersed throughout the oil. Place the untoasted breadcrumbs in a large bowl and drizzle the garlic and harissa oil over the top, stirring and flipping the breadcrumbs to ensure even coverage. Lay the coated crumbs on a sheet tray and bake until crispy and golden brown, 10 to 12 minutes. Remove the toasted crumbs and scrape onto a paper-towel lined sheet tray to drain any excess oil. Season with salt while the crumbs are still warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29720,"Just-Add-Water Instant Grits with Coconut and Cherries 1/3 cup instant grits 2 tablespoons coconut milk 2 tablespoons dried cherries 2 teaspoons pistachios, roughly chopped 1 1/2 teaspoons light brown sugar Pinch ground cardamom Pinch ground ginger Instructions: Put the grits, coconut milk, cherries, pistachios, brown sugar, cardamom and ginger in the container. Secure the lid, and refrigerate up to overnight. When ready to eat, add 1/2 cup boiling water, stir gently and cover until the grits are tender and creamy and the cherries have plumped up, about 2 minutes. Stir again, and eat warm. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 29721,"Pink Lemonade Champagne Punch 2 cans frozen pink lemonade concentrate 1 bottle Champagne Sliced strawberries Sliced peaches Sliced mangoes Instructions: In a large punch bowl, combine pink lemonade concentrate and Champagne. Stir to combine and dissolve frozen lemonade. Add sliced strawberries, peaches and mangoes to punch bowl. Ladle into glasses and serve. ","[Champagne, Prosecco, Cava]" 29722,"White Almond Tiramisu Cake with Swiss Meringue Buttercream 1 cup sour cream 1/3 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon almond extract
3 large eggs
2 1/2 cups cake flour
1 1/2 cups granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, cut into tablespoon-size pieces 1/3 cup granulated sugar 1/3 cup water
2 tablespoons espresso powder
2 tablespoons coffee liqueur
1 cup mascarpone 1/2 cup confectioners' sugar
2 tablespoons coffee liqueur 1 teaspoon vanilla extract
1/2 cup whipping cream
Vanilla Bean Swiss Meringue Icing: 9 large egg whites, at room temperature
1 1/2 cups granulated sugar
1 vanilla bean, split lengthwise, seeds scraped out
1 1/2 pounds (6 sticks) unsweetened butter, softened but still cool, cut in small pieces
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour three 6-inch round cake pans. Whisk together the sour cream, buttermilk, vanilla extract, almond extract and eggs in a small bowl until well blended; set aside. In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand mixer), add the cake flour, granulated sugar, baking powder and salt. Mix on low speed to combine, 30 seconds. With the mixer on medium speed, slowly add the butter a few pieces at a time. Beat until the dry ingredients are crumbly and moistened by the butter, about 1 minute. Scrape the sides and bottom of the bowl. Gradually add half of the egg mixture to the flour-butter mixture and beat on medium speed until the batter is thick and fluffy, 1 1/2 minutes. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 additions, scraping the bowl and beating for 20 seconds after each addition. Pour the batter into the prepared pans and sharply tap the pans once on the counter to remove air bubbles. Bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and let cool completely on the rack. For the tiramisu syrup: Bring the sugar, water and espresso powder to a boil in a medium saucepan. Remove from the heat and stir in the coffee liqueur. For the Tiramisu Filling: In a bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand mixer), add the mascarpone, confectioners' sugar, coffee liqueur and vanilla extract. Mix on medium speed until well blended. In a separate bowl of a stand mixer fitted with a whisk attachment (or a large mixing bowl if using a hand mixer), add the whipping cream and whisk until stiff peaks form. (Do not over-whisk.) Using a rubber spatula, gently fold the mascarpone mixture into the whipped cream. For the vanilla bean Swiss meringue icing: Place the egg whites and sugar in the bowl of a stand mixture set over a saucepan of simmering water. Whisk constantly until the sugar melts and the mixture becomes very thin and warm. Remove the bowl from the heat and add the vanilla seeds. Whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool. Beat in the butter, a few pieces at a time, on medium speed. (The mixture may curdle before coming together.) To assemble the cake: Using a serrated knife, level off the tops of the cake layers. Place one layer on a serving plate or board and brush some tiramisu syrup on the top. Put 1 cup of the Swiss meringue icing in a piping bag fitted with a large round tip and pipe a thin dam around the edge of the cake. Spoon a 1/2-inch layer of the tiramisu filling onto the cake and gently spread it out to the dam. Repeat with the second layer of cake. Place the final layer on top and ice the cake with the remaining Swiss meringue icing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 29723,"Pear and Plum Fruit Leather Rollups 1 pound pears, peeled, cored and cut into 2-inch chunks 1 pound plums, pitted and cut into 2-inch chunks
1/3 cup sugar
4 cinnamon sticks
Juice of 1/2 lemon Instructions: Preheat the oven to 175 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper; set aside. Combine the pears, plums, sugar, cinnamon sticks, lemon juice and 1/3 cup water in a medium saucepan over medium-low heat. Cover and cook at a simmer, stirring occasionally, until the fruit is tender when pierced with a knife, about 15 minutes. Remove the cinnamon sticks and transfer the fruit and juices to a blender. Blend on high speed until completely smooth. Carefully pour the puree onto the baking sheets; use a spatula to spread into even rectangles, leaving a 2-inch border on all sides. Bake until dried completely, 5 to 6 hours. Let cool completely, 20 to 30 minutes. Transfer each dried fruit sheet to a piece of wax paper cut to a slightly larger size. Use scissors to cut the fruit and wax paper into 4-inch-wide strips and roll into cylinders. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 29724,"Seekh Kebabs 1 small onion, roughly chopped (about 3/4 cup) 2 to 4 Thai green chiles or 1 to 2 serrano chiles (depending on your spice level), stemmed 1/2 cup fresh cilantro, leaves and tender stems, plus extra leaves for serving 4 cloves garlic, grated (about 1 tablespoon) One 1-inch piece fresh ginger, grated (2 teaspoons) 1 pound ground lamb, mutton or chuck (about 20 percent fat content) 2 1/2 tablespoons garam masala 2 teaspoons Kashmiri red chili powder (see Cook\u2019s Note) 1/2 teaspoon kabab chini or ground allspice, optional (see Cook\u2019s Note) 2 tablespoons cashew butter, optional (see Cook\u2019s Note) Kosher salt Breadcrumbs or roasted chickpea flour, for forming the kebabs if needed Vegetable oil or other neutral-flavored oil, for the grill grates Fresh cilantro leaves, for serving Cilantro-Yogurt Chutney, recipe follows Lime wedges, for serving Pickled Red Pearl Onions (Sirke Wale Pyaz), recipe follows, optional 2 cups fresh cilantro leaves and tender stems 1/2 cup plain full-fat Greek yogurt 2 to 3 Thai green chiles or 1 serrano cl, coarsely chopped 1 clove garlic, smashed Zest and juice of 1 lime (about 2 tablespoons juice) Kosher salt 1/2 cup cider vinegar or rice vinegar 2 tablespoons sugar Kosher salt 8 ounces red pearl onions, peeled Instructions: Add the onions, chiles, and cilantro to a food processor and pulse until evenly and finely chopped, scrapping down the sides of the processor with a rubber spatula as needed. Transfer the mixture to a piece of folded over cheesecloth and add the garlic and ginger. Gather up the ends of the cheesecloth and squeeze every bit of liquid from the mixture. (A lot should come out.) This step is imperative to making a good kebab and makes it easier to skewer the meat mixture. Combine the meat, garam masala, chili powder, kabab chini (if using), cashew butter (if using) and squeezed onion mixture in a large bowl. Knead until thoroughly combined, cover and refrigerate for at least 2 hours and up to 8 hours. Preheat a grill to medium-high. Meanwhile, add 2 teaspoons salt to the meat mixture and knead to incorporate. (Do this just before you are ready to make the skewers.) Skewering is the only slightly tricky part of this recipe. With moist hands, form the meat into about sixteen 2-inch-wide balls. If the mixture is too moist to hold together, knead in some breadcrumbs. On a large work surface, roll each ball into a cylinder about 1-inch thick and 3 to 4 inches long. Thread the cylinders onto metal skewers. Depending on the size of your skewers, you can thread 3 to 4 cylinders on a single skewer. Don\u2019t worry too much about keeping a perfect cylindrical shape. When the grill is hot, lightly oil the grates. Lay the skewers on the grates, close the lid and cook until grill marks form on the bottom of the kebabs, 3 to 4 minutes. Flip the kebabs, close the lid and cook until the meat is cooked through, 3 to 4 minutes more. The whole process should take no more than 6 to 8 minutes. If there are significant flare ups, move the kebabs to another part of the grill and continue cooking. Slide the kebabs off the skewers onto a platter. Garnish with cilantro leaves and lightly drizzle with Cilantro-Yogurt Chutney. Serve with lime wedges, the remaining chutney for dipping and Pickled Red Pearl Onions (if using). Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should have the consistency of a creamy salad dressing. If it\u2019s too thick, add 1 to 2 tablespoons water. Taste and adjust the salt and/or lime, if needed. Combine the vinegar, sugar, 2 teaspoons salt and 1/2 cup water in a small saucepan over medium-high heat and simmer until the sugar and salt are dissolved, about 2 minutes. Remove from the heat, add the onions and let come to room temperature. Transfer to a jar and refrigerate, covered, for 4 days. The pickles will keep in the refrierator for up to 1 month. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 29725,"Sole with Pesto Cream 4 sole fillets (about 5 ounces each) Salt and freshly ground black pepper 1 tablespoon olive oil 2 tablespoons butter 1/2 cup heavy cream 1/2 cup prepared basil pesto 1 teaspoon finely grated lemon zest 1 cup rice, regular or instant, cooked according to package directions Ground paprika Instructions: Season both sides of sole with salt and black pepper. In a large skillet, heat oil and butter over medium-high heat. Add sole and cook 1 to 2 minutes per side, until golden brown. In a medium bowl, whisk together heavy cream, pesto, and lemon zest. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until sauce thickens. Transfer rice to a serving platter. Top the rice with fish and spoon sauce over top. Sprinkle paprika over top just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29726,"Hangover Corned Beef Hash Wrap One 10-inch soft flour tortilla 2 tablespoons unsalted butter, at room temperature Kosher salt and freshly ground black pepper 2 tablespoons mayonnaise 1 teaspoon yellow mustard 1 frozen hash brown patty Cooking spray 1/3 cup sliced deli or leftover corned beef, coarsely chopped (1 1/2 ounces) 1 large egg 4 to 5 dill pickle chips Squeeze of ketchup Instructions: Preheat the oven to 425 degrees F. Brush the tortilla with 1 tablespoon of the butter, and sprinkle with some salt and pepper. Mix the mayonnaise and mustard together in a small bowl; set aside. Put the hash brown on a baking sheet, spray lightly with cooking spray and bake until browned and crisp, about 15 minutes. During the last 2 minutes of baking, put the buttered tortilla on the baking sheet, and cook until warmed through and pliable. Cut the hash brown into quarters. Meanwhile, heat a medium nonstick skillet over medium-high heat. Add the corned beef, and cook, breaking it up with a spatula, until browned and crispy, 5 to 7 minutes. Transfer it to a bowl, and set aside. Crack the egg into a bowl, add 1/4 teaspoon salt and a grind of pepper and whisk with a fork. Melt the remaining tablespoon butter in the skillet, reduce the heat to low and add the egg. Swirl the pan so the egg forms a thin circle, and cook until just set, about 30 seconds. Roll the egg circle into a log with a spatula, and transfer it to a cutting board. Lay the tortilla flat, and spread with the mayonnaise-mustard mixture. Arrange half the corned beef along the lower third. Top with the egg log, the remaining corned beef, the pickles, the hash browns and a squeeze of ketchup. Fold in the sides, and roll the tortilla up from the bottom. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29727,"Vanilla Bean Creme Brulee with Raspberries 2 1/3 cups heavy cream 2/3 cup sugar, plus more if needed 1 vanilla bean 6 eggs 4 to 8 teaspoons sugar, divided 1 cup fresh raspberries 1 tablespoon sugar 1 teaspoon lemon zest Special equipment: 4 (6-ounce) ramekins, a baker's torch Instructions: For the custard: Preheat the oven to 325 degrees F. Place 4 (6-ounce) ramekins in a 13 by 9 by 2-inch baking pan. Fill a tea kettle or small saucepan with a spout with water and heat. Add the heavy cream and sugar to a medium saucepan and whisk to combine. Using a sharp paring knife, split the vanilla bean lengthwise and scrape the seeds from the vanilla bean using the back of the knife to prevent the pod from breaking. Add the seeds and bean to the saucepan. (If any of the vanilla seeds get stuck to your fingers, grab some of your extra sugar and rub the sugar between your fingers over the saucepan to remove every last bit of vanilla seeds and let fall into the cream.) Whisk over medium heat until the sugar dissolves, the vanilla seeds break up and the mixture comes to a simmer. Cover the pan, reduce the heat to low and simmer for 10 minutes. Strain into a large measuring cup or bowl with a spout and either discard the vanilla bean or reserve, dry out and add to your sugar bowl! Place a medium bowl over some wet paper towels, or form a dish towel into a circle or wreath shape and nestle the bowl in the center. This will help act as your third hand or as a base to hold the bowl in place when you start tempering in your hot liquid. Separate the eggs, add the yolks to the bowl and whisk to combine. (Reserve the egg whites for another use, or make meringues and store in an air-tight container for a sweet treat anytime!) Gradually whisk in the hot cream mixture, making sure to scrape any remaining vanilla beans into the mixture as well. Return the custard to the measuring cup. Pour the custard into the ramekins, or use either a 4 or 6-ounce ladle to help evenly distribute. Pour enough hot water from your tea kettle into the pan to come halfway up the sides of the ramekins. Carefully transfer the baking dish into the oven. Alternatively, to make sure none of the water from the pan ends up in the filled ramekins, you can place the pan with the ramekins in the oven, and then add the water to come halfway up the sides. Bake the custards until the center is set but still jiggles a bit when you gently shake the pan, 30 to 35 minutes. Carefully remove the ramekins from the water bath and set aside to cool to room temperature. Once at room temperature, place into the refrigerator to cool completely. For the brulee: Sprinkle 1 to 2 teaspoons sugar evenly over the tops of each custard, picking up the ramekin if needed. Position the flame of a baker's torch 1 to 2 inches above the surface of the custard and move the torch around in an even circle to melt and brown the sugar, moving from ramekin to ramekin. Do not allow the sugar to burn. You can even pick up and tilt the ramekin to help even out the caramelized sugar. If you don't have a baker's torch, place all the ramekins on a baking sheet and pop under the broiler. Watch the whole time, and rotate the baking sheet as needed until the sugar melts and browns evenly. For the berries: Combine the raspberries, sugar and lemon zest in a bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. When ready to serve, spoon the berry mixture atop the custards. Cook's Note: Creme brulee is super easy and you can infuse the cream with almost any flavor. If you like coffee, add a pinch or 2 of instant coffee granules to the cream. For a lavender-scented brulee, just steep a dash of lavender in the cream, then strain as usual. Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to \finger tight\ when finished using the torch. Children should never use a propane gas torch without adult supervision. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 29728,"Duck Confit 2 (5 pound) ducks 2 teaspoons salt 2 tablespoons black peppercorns, cracked 6 cups rendered duck or pork fat 12 garlic cloves, peeled 12 fresh thyme sprigs Instructions: Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock. Leaving bones and skin attached, chop breasts into halves. With a cleaver, remove tips of drumsticks to use in stock. Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes. Then place duck pieces in a Dutch oven with rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2 to 2 hours. To test for doneness, pierce with a sharp fork. It should just fall off fork when shaken. Transfer duck pieces to a medium baking dish and add the fat. Let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours or as long as 4 weeks. Before serving, lift duck pieces out of fat. Remove and discard skin and any excess fat by warming slightly on a rack in the oven. Serve duck hot or cold. ","[Chardonnay, Pinot Gris, Riesling, Barolo]" 29729,"Sugared Popcorn 1 cup sugar 1 tablespoon unsalted butter 3 tablespoons water Couple drops red or green food coloring 6 cups popped butter-flavored popcorn 6 paper cones 1 cup sugar 1 tablespoon unsalted butter 3 tablespoons water Couple drops red or green food coloring 6 cups popped butter-flavored popcorn 6 paper cones Instructions: In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones. In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 29730,"Baked Acorn Squash 2 acorn squash, split in half Water 2 tablespoons light brown sugar 6 tablespoons butter Salt and pepper Instructions: Preheat oven to 350 degrees. Place squash, flesh side down in a baking dish and fill with 1/2-inch of water. Bake for one hour or until tender. Scoop out squash flesh to a bowl. Mash squash with butter, sugar and salt and pepper. Serve with extra butter. ","[Chardonnay, Riesling, Gewrztraminer]" 29731,"Pork Wellington 1 whole egg 1 tablespoon water 1-ounce dried apple rings 1 whole pork tenderloin, approximately 1 pound 4 1/2 ounces thinly slice prosciutto ham 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon chopped fresh thyme leaves 1 teaspoon all-purpose flour 1 sheet puff pastry, thawed completely 1 tablespoon whole-grain mustard Instructions: Place a rack in the upper third of the oven and heat to 400 degrees F. Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside. Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends. Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package. Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal. Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F. Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29732,"White Sangria 1 bottle Pinot Grigio, or other dry fruity white wine 1/4 cup white rum 24 ounces lemon lime soda 1 lime, thinly sliced into disks about 1/4 of an inch thick 1 lemon, thinly sliced into disks about 1/4 of an inch thick 1 pint fresh cherries (Bing are best) 1 pint fresh strawberries if small left whole if large cut into quarters Instructions: Fill a large pitcher half way with some ice. Add the lemon and lime slices, white wine, rum and lemon lime soda. Stir and then pour into a glass and garnish with strawberries and fresh cherries. ","[Pinot Grigio, Sauvignon Blanc, Moscato, Cava]" 29733,"Pretzel-Fried Steak with Mango-Onion Gravy 2 cups pretzels (I use the gluten-free kind) 2 eggs 1 cup whole milk 1 cup flour (I use gluten-free baking flour) 3 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon dried fenugreek leaves, ground up in your hand (optional)* 2 teaspoons paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 4 cube steaks 1 tablespoon butter 1 small onion, minced (about 1/3 cup) Kosher salt 2 cups chicken or beef stock 2 tablespoons sweet mango chutney 1 teaspoon soy sauce Canola oil, for frying Instructions: Preheat the oven to 200 degrees F. For the steaks: Process the pretzels in a food processor until fine. Grab 3 shallow bowls. In one, whisk together the eggs and milk. In another, mix together the flour, salt, pepper, dried fenugreek leaves, paprika, ground coriander, and ground cumin. Pour the pretzel crumbs into the last bowl. Save 2 tablespoons of the flavored flour for the gravy. Make yourself an assembly line: dip 1 steak on both sides in the flavored flour, making sure it's well coated, but dust off the excess. Then dip it quickly in the egg and lift, allowing the excess to drain back into the bowl. Finally, dunk both sides in the pretzel crumbs. Repeat with remaining steaks. Place the coated steaks on a sheet tray fitted with a cooling rack and let the steaks rest for 15 minutes to let the coating adhere to the meat. For the gravy: Melt the butter in a saucepan over medium heat and add the onions and a pinch salt. Sweat until the onions are translucent and softened. Add the reserved 2 tablespoons of flavored flour and cook a few minutes until the flour no longer smells raw. Add the stock, mango chutney, and soy sauce. Stir, so that no lumps form, and bring to a boil. Cook until the sauce thickens to a gravy consistency, 5 to 10 minutes. Taste and re-season, if necessary. In a large cast iron skillet, add enough oil to come up the sides by 1-inch. Heat it over medium heat until shimmering; you'll know the oil is hot enough when a pinch of flour sizzles upon contact with the oil. Line a sheet tray with paper towels and place a cooling rack on top. Gently lay the steaks into the oil; you may have to do this in batches. Cook each side until golden, about 3 minutes. When both sides are cooked, lay the steaks on the paper towel-lined sheet tray and pop into the oven to keep warm while you do the next batch. Serve the steaks with gravy spooned over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 29734,"Beef Negimaki 3 spring onions, root trimmed off 12 frozen asparagus spears, defrosted 12 beef sandwich slices (1/8 thin, about 4 by 6-inches) 1/4 cup teriyaki sauce, store-bought Instructions: Cut each spring onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. Set aside. Trim ends of asparagus spears so that just 4 inches of the floret end remains. Set aside. Lay out beef slices on a work surface, like tall rectangles. Place a green and a white portion of onion and 1 piece of asparagus across the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks. Brush each roll with teriyaki sauce. Preheat the grill, grill pan or broiler. Grill or broil for 3 minutes. Turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes. Serve immediately. ","[Syrah, Malbec, Tempranillo, Garnacha]" 29735,"Emeril's Tailgating Crawfish Boil 3 gallons water 2/3 cup salt 1 tablespoon whole black peppercorns 2 packages dry crab boil 1 cup liquid crab boil 1 tablespoon hot sauce 1 tablespoon Essence, recipe follows 2 bay leaves 12 new potatoes 3 ears corn, cut into thirds 3 artichokes 6 pounds large, head on shrimp 1 pound asparagus, ends trimmed 1 cup melted butter, as an accompaniment Beer, as an accompaniment French bread, as an accompaniment 6 pounds live crawfish 1 foot andouille, cut into 8 equal links 3 lemons, halved 2 yellow onions, peeled and quartered 2 heads garlic, halved 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil. Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes. To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29736,"Argentinean-Style Grilled Swordfish with a Spicy-Orange Chimichurri, Pan-Roasted Peppers and Charred Sweet Potato Chips 1 1/4 cups extra-virgin olive oil 6 tablespoons red wine vinegar 1 large orange, zested 1 large lemon, zested 1/2 cup orange juice 1/4 cup lemon juice 2 tablespoons minced garlic 2 tablespoons minced shallots 1 cup chopped fresh Italian flat-leaf parsley, firmly packed 1/2 cup chopped fresh basil leaves, firmly packed 1/2 cup chopped cilantro leaves, firmly packed 2 tablespoons chopped fresh oregano leaves 2 large jalapenos; stemmed, ribs and seeds removed, and minced 1 teaspoon crushed red pepper flakes 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/8 teaspoon cayenne pepper 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 very large red bell peppers, seeds and ribs removed, cut into large julienne 2 very large yellow bell peppers, seeds and ribs removed, cut into large julienne 2 large cloves garlic, sliced thin 1/2 cup toasted pine nuts 1 tablespoon chopped fresh basil leaves 1 teaspoon chopped fresh oregano leaves 4 (8 to 10-ounce) swordfish steaks, 1-inch thick Garnishes: orange zest, very thinly sliced jalapeno, 4 thin orange slices (then sliced in the middle to twist). Warmed sourdough baguette slices Instructions: To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
Preheat your grill pan (or outdoor grill) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
Next, in a large saute pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes. Turn the heat off, toss in the toasted pine nuts, basil and oregano and add a pinch more salt and pepper. Stir to combine and keep warm on the stovetop.
For the swordfish, again heat your grill pan (or outdoor grill) over medium-high heat. Brush both sides of the swordfish generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top potatoes with a drizzle of extra-virgin olive oil and a tiny pinch of salt. Next, top the sweet potatoes, with 1/4 of the bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish. To garnish, top the chimichurri with a tiny sprinkling of orange zest, then just a few very thinly sliced pieces of jalapeno, and a twisted orange slice. Serve with warmed sourdough baguette slices and the additional chimichurri on the side. Enjoy!! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 29737,"Jalapeno Popper Grilled Cheese 6 jalapenos, halved lengthwise 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup shredded aged Cheddar 1/2 cup mascarpone cheese
8 slices country white bread
2 tablespoons butter Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the jalapenos with 1 tablespoon olive oil and some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skins are blistered, 10 to 15 minutes. Put the jalapenos in a plastic baggie to let the skins loosen. Pull off the skins and remove a majority of the seeds and ribs. Set aside. Mix the Cheddar and mascarpone in a bowl and spread the mixture on one side of each slice of bread. Place the jalapenos on half of the slices, then top with the remaining slices, cheese-sides in. Heat 1/2 tablespoon olive oil and 1 tablespoon butter on a flat griddle over medium heat. Grill one side of the sandwiches until golden, about 5 minutes. Flip the sandwiches and add the remaining 1/2 tablespoon oil and 1 tablespoon butter to the griddle. Cook on the second side until the outsides are golden and the insides are all melty and gooey, another 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29738,"Cakey Buttermilk Pancakes 1 1/4 cups all-purpose flour 1 1/4 cups well-shaken buttermilk 1/2 cup melted unsalted butter plus 2 tablespoons for cooking 2 large eggs 2 tablespoons granulated sugar 1 teaspoon kosher salt 1 teaspoon baking soda 1 teaspoon baking powder Blueberry Maple Syrup, recipe follows 3 cups blueberries 1 cup maple syrup Instructions: In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.) Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan's properly heated, sprinkle a few drops of water on pan or griddle and water will \dance\ around before evaporating. Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter. Serve immediately topped with Blueberry Maple Syrup. Blueberry Maple Syrup: Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more. Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast. Yield: 3 to 4 servings Prep Time: 1 minute Cook Time: 4 minutes Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 29739,"North Carolina House Ribs 1/2 cup kosher salt 8 cups water 3 pounds baby back pork ribs 2 cups cider vinegar 1/4 cup sugar 1 tablespoon hot sauce (recommended: Frank's Red Hot) 1 tablespoon crushed red pepper flakes 1 tablespoon plus 2 teaspoons liquid smoke 1 teaspoon Worcestershire sauce Salt and freshly ground black pepper 1 cup beer, room temperature Instructions: In a medium saucepan over medium-high heat, combine salt and water and stir to combine and dissolve salt. Remove brine from heat and let cool to room temperature. Cut 1/2-inch slits between bones on underside of rib racks. Place ribs in a large resealable bag set in a baking dish. Pour in the salt brine, seal the bag and refrigerate for at least 5 hours, or overnight. Preheat oven to 275 degrees F. In a small saucepan, add the vinegar, sugar, hot sauce, red pepper flakes, 2 teaspoons liquid smoke, Worcestershire sauce, and salt and pepper, to taste. Bring to a boil over medium heat. Whisk until well combined, then remove from heat. Reserve 1 cup of mixture as dipping sauce and hold, covered, in the refrigerator until ready to serve. Reserve remaining mixture to baste the ribs as they cook. Remove ribs from the refrigerator and discard brine. Pat ribs dry and transfer to a rimmed baking sheet lined with a wire rack. Combine beer with 1 tablespoon liquid smoke in a small bowl and pour into the bottom of the baking sheet. Brush pork with marinade on both sides. Bake in the preheated oven, brushing every 20 minutes or so. Cook for about 3 hours or until the meat is knife-tender. Remove from the oven to a serving platter and serve with reserved dipping sauce. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 29740,"Maple Glazed Acorn Squash 1 acorn squash, halved 4 tablespoons pure maple syrup 2 tablespoons maple sugar candy, crushed Instructions: Preheat oven to 400 degrees. Brush squash with syrup. Sprinkle with crushed maple candy. Place squash on a sheet pan. Roast for 45 minutes to 1 hour.; ","[Chardonnay, Riesling, Gewrztraminer]" 29741,"Cheeseburger Nachos Three 6-inch corn tortillas 2 tablespoons vegetable oil 2 pickle spears, finely chopped 1/4 small white onion, finely chopped 1/2 pound ground beef Kosher salt
7 slices American cheese, quartered 2 slices cooked bacon, crumbled Ketchup and yellow mustard, for serving Instructions: Preheat the oven to 350 degrees F. Brush both sides of the tortillas with 1 tablespoon oil. Stack the tortillas and cut the pile into quarters. Spread the chips out in a single layer on a baking sheet and bake until crisp and just beginning to turn golden brown, rotating the pan halfway through, 14 to 16 minutes. (Leave the oven on.) Meanwhile, mix the pickles and onions in a small bowl and set aside. Heat the remaining tablespoon oil in a medium skillet. Add the ground beef and 1/2 teaspoon salt and cook over medium heat, breaking it up into small pieces and stirring occasionally, until browned and cooked through, 8 to 10 minutes. Stir in 16 pieces of the American cheese and cook, stirring often, until the cheese is melted, 2 to 3 minutes.
Evenly divide the beef mixture among the tortilla chips. Place one piece of American cheese over the beef on each chip and bake until the cheese is melted, 4 to 5 minutes. Evenly top each chip with the pickle mixture, and then with some bacon. Top the chips with a squeeze of ketchup and mustard and serve.
","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 29742,"Zucchine alla Scapece: Zucchini Finished in Vinegar Extra-virgin olive oil, for frying, plus extra for seasoning 5 small zucchinis, thinly sliced Small bunch fresh mint, leaves picked and chopped 2 cloves garlic, quartered Splash white wine vinegar Salt Instructions: Heat up extra-virgin olive oil in a deep, heavy-bottomed pan for frying. Gently place the zucchini in hot oil and fry until golden. Then place the zucchini on an absorbent paper towel to drain excess the oil. Allow to cool. Place the fried zucchini, mint leaves, and garlic into a bowl. Season the zucchini with fresh extra-virgin olive oil, white wine vinegar, and salt. Mix well to coat evenly. Remove the quartered garlic cloves before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 29743,"Tarantula Tacos 1 lb ground beef 1 package (1 oz) Old El Paso? taco seasoning mix 3/4 cup water 1 package (4.6 oz) Old El Paso? taco shells 12 Old El Paso? flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages) 1 can (16 oz) Old El Paso? refried beans, heated 3/4 cup Old El Paso? salsa (any variety) 1 1/2 cups shredded lettuce 1 cup shredded Monterey Jack cheese (4 oz) Instructions:

1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 10 to 15 minutes, stirring occasionally.
2. Heat taco shells and flour tortillas as directed on packages.
3. Spread 2 tablespoons heated refried beans on each flour tortilla. Place hard taco shell on center of flour tortilla and gently fold tortilla sides up to match taco shell sides.
4. Spoon 2 tablespoons beef mixture into each double-layer taco shell. Top with salsa, lettuce and cheese. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 29744,"Mobile Mai Tai 6 ounces pineapple juice 4 ounces fresh squeezed orange juice 2 ounces white rum 1 1/2 ounces lime juice 1 ounce grenadine 1 ounce almond liqueur or almond syrup or 1 teaspoon almond extract 2 maraschino cherries Two 50-milliliter bottles spiced rum, optional Instructions: In a small pitcher, combine the pineapple juice, orange juice, white rum, lime juice, grenadine and almond liqueur or syrup/extract. Set aside. Using a paring knife, make the straw holes in the center of the lids of 2 \to-go\ cups larger by expanding the \u201cX\u201d large enough so that the top of a mini bottle of rum fits through it. Using the paring knife, make another \u201cX\ in the lid for a straw hole. Set aside. Fill the to-go cups with ice. Divide the prepared Mai Tai between the two cups. Add a cherry to each. Unscrew the cap from each mini bottle of spiced rum. Invert the prepared lid and place the nozzle of the bottle into the expanded straw hole in the center of the lid. In one quick motion, place the top of the bottle into the cocktail and secure the lid on the cup. This will create a vacuum that will distribute the spiced rum in the cocktail as you drink it. Add straws to the second straw holes and sip away. ","[Rhum Agricole, Cacha?a, Mezcal, Tequila]

" 29745,"Chocolate Heart of Darkness Cakes 8 ounces semisweet baking chocolate, coarsely chopped 3/4 cup heavy whipping cream 5 ounces unsalted butter into 1/2-ounce pieces, plus 2 teaspoons (melted) 2/3 cup all-purpose flour 1/2 cup unsweetened cocoa powder 8 ounces semisweet baking chocolate, coarsely chopped 3 large eggs 2 large egg yolks 1/2 granulated sugar 1 teaspoon pure vanilla extract Instructions: Make the dark chocolate truffle hearts. Place 8 ounces chopped semisweet chocolate in a small bowl. Heat 3/4 cup heavy cream in a small saucepan over a medium heat. Bring to a boil. Pour the boiling cream over the chopped chocolate. Set aside for 5 minutes before stirring with a whisk until smooth. Pour the mixture (called ganache) onto a nonstick baking sheet and use a rubber spatula to spread the ganache in a smooth, even layer to within about an inch of the inside edges of the pan. Place the ganache in the freezer for 15 minutes, or in the refrigerator for 30 minutes, until firm to the touch. Line a 10 to 12-inch dinner plate with parchment paper or waxed paper. Remove the firm ganache from the freezer or the refrigerator. Portion 12 heaping tablespoons (a bit more than an ounce each) of ganache onto the paper. Wearing a pair of disposable vinyl (or latex) gloves, individually roll each portion of ganache in your palms in a circular motion, using just enough gentle pressure to form a smooth orb. This is a traditional truffle. You should refrain from indulging in them since absence of a truffle in a cake will make the heart grow darker. Return each formed truffle onto the paper lined plate, and place in the freezer while preparing the cake batter. Make the chocolate cocoa cakes. Preheat the oven to 325 degrees F. Lightly coat the inside of each individual nonstick muffin cup with the 2 teaspoons melted butter. Set aside until needed. In a sifter, combine 2/3 cup all-purpose flour and a 1/2 cup cocoa powder. Sift onto a large piece of parchment paper (or waxed paper) and set aside until needed. Melt 8 ounces chopped semisweet chocolate and 5 ounces butter in the top half of a double boiler over medium-low heat. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 6 to 7 minutes. Remove from the heat and set aside at room temperature until needed. The chocolate and butter may also be melted in a medium glass bowl in a microwave oven set at medium power for 2 minutes. After removing the chocolate and butter from the microwave oven, use a rubber spatula to stir until smooth. Place 3 eggs, 2 egg yolks, and 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on a medium-high speed for 2 minutes until the mixture is slightly frothy. Add the melted chocolate and butter and mix on low speed to combine, about 15 seconds. Continue to operate the mixer on low while gradually adding the sifted dry ingredients. Once all the dry ingredients have been incorporated, stop the mixer and scrape down the sides of the bowl. Add 1 teaspoon vanilla extract and mix on medium to combine, about 15 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined. Portion 3 heaping tablespoons (about 2 1/2 ounces) of the cake batter into each individual muffin cup. Place the muffin tin on the center rack of the preheated oven. Bake for 5 minutes. Remove the truffles from the freezer. Remove the muffin tin from the oven, and moving quickly, place a single frozen truffle in the center of each portion of cake batter, pressing each truffle about halfway down into the batter. Immediately return the muffin tin to the center rack of the oven and bake until a toothpick inserted into the cake (not the truffle) comes out clean, about 17 to 18 minutes. Remove the cakes from the oven and cool at room temperature for 20 minutes. To remove the cakes from the muffin cups, hold the top edges of the baked batter part of a cake, and give each cake a slight twist to loosen it from the inside cup. Then insert the pointed tip of a knife into a top outside edge of a cake and loosen it so that you can gently pull each baked cake out of each cup. Serve immediately while still warm. After the Chocolate Heart of Darkness cakes have cooled to room temperature, you may keep them covered with plastic wrap for up to 24 hours at room temperature, or in the refrigerator for 3 to 4 days. The cakes may be rewarmed in a microwave oven, and they are extraordinary. Make sure the cakes are at room temperature, then heat them 1 or 2 at a time for 30 to 40 seconds in a microwave oven set on defrost power. Instead of drying out, the cake will be warm and moist, and the truffle center will be a hot ooze of ecstasy. For extra indulgence, serve the warm Chocolate Heart of Darkness cakes with white chocolate ice cream or unsweetened whipped cream. For me, a glass (forget the golden goblet) of Warre's 1985 Porto will have a salubrious effect. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Zinfandel]" 29746,"White Flour Tortillas 2 cups lard or shortening 2 2/3 cups harina de trigo (wheat flour, such as that made by Goya Foods) or white corn harina (corn flour made from hominy, such as Bob's Red Mill or Goya Foods) 1 teaspoon baking powder 2 cups chicken stock 2 tablespoons grapeseed oil, or as needed for the griddle Instructions: Melt 2/3 cup of the shortening in a saucepan and set aside. With an electric mixer, beat the other 1 1/3 cups of the shortening until fluffy and gradually and alternately begin adding the harina, baking powder, and stock, mixing well after each addition. Then gradually add the melted shortening mixing completely after each addition. Cover the bowl of dough with a damp kitchen towel and set aside in a warm place for at least 30 minutes. Heat the grapeseed oil over medium-high heat on the griddle. Form 1 to 2 tablespoons of the dough into 4 to 6-inch disks. (The New Mexican version shown on the episode is thicker than the Latin American version.). Cook on the griddle for 1 or 2 minutes, flip with large pancake turner and cook the other side. Allow to rest than serve warm or at room temperature, or use as needed for the component of another recipe. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 29747,"Asian Pork Lettuce Cups 1/3 cup hoisin sauce 2 tablespoons rice wine vinegar
2 teaspoons grated ginger
1 clove garlic, grated
One 14-ounce package rice vermicelli noodles 2 tablespoons canola oil
2 pounds cooked pork chops, sliced into strips
1 head Bibb lettuce, separated into leaves
Serving suggestions: chopped peanuts, mint leaves, cilantro leaves, bean sprouts and Sriracha
Instructions: In a bowl, whisk the hoisin sauce with the vinegar, ginger and garlic. Soak the rice noodles in very hot water until soft, according to package instructions. Cut into smaller pieces for serving.
Heat the oil in a skillet over medium heat, then add pork chop strips and quickly stir-fry until warmed through. Add the hoisin mixture and toss to coat. Remove from the heat. Serve the pork family style in lettuce cups topped with chopped peanuts, mint, cilantro, bean sprouts and Sriracha and the rice noodles on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29748,"Fennel Dijon Pork Tenderloin 2 (about 500 grams/1 pound each) pork tenderloins 1 tablespoon (15 milliliters) vegetable oil Kosher salt Freshly ground black pepper 1 tablespoon (14 grams) butter 2 yellow onions, peeled and cut into thin wedges 1 tablespoon (15 milliliters) maple syrup 2 tablespoons (30 milliliters) stone-ground Dijon mustard 1 tablespoon chopped fresh thyme 2 teaspoons chopped fresh sage 1/4 teaspoon ground cinnamon 1 small fennel bulb, core attached and sliced into 10 to 12 wedges 1/2 cup (125 milliliters) dry white wine 1/2 cup (125 milliliters) low-sodium chicken stock Instructions: Preheat the oven to 425 degrees F (220 degrees C) and set a large cast-iron skillet over medium-high heat. Pat the tenderloins dry with a paper towel and coat each with the vegetable oil. Season liberally with salt and pepper and sear until evenly browned all over. Transfer to a plate. Add the butter and onions to the pan, season with salt and pepper and cook until lightly golden, about 5 minutes, stirring occasionally. Meanwhile, mix together the maple syrup, mustard, thyme, sage and cinnamon in a small bowl. Brush over the pork. Add the fennel to the pan and continue to cook for 5 to 7 minutes, until the fennel is lightly browned. Carefully deglaze the pan with the white wine and nestle in the pork. Roast the pork for 15 to 17 minutes, or until the internal temperature reaches 155 to 160 degrees F (about 70 degrees C). When cooked, transfer the pork to a cutting board, cover it with foil and allow it to rest for 5 to 8 minutes. Place the onions and fennel over medium heat and add in the chicken stock. Using a wooden spoon, scrape up any browned bits off of the bottom of the pan and allow it to thicken slightly until the pork has rested. Slice the pork in medallions of desired thickness to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29749,"Steamed Asparagus 1 pound medium asparagus, stalks trimmed and peeled 1 to 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 lemon, cut into wedges Instructions: Pour about 1-inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 to 5 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper, to taste. Garnish with lemon and serve immediately. Cook's Note: You may finish the asparagus with the grated zest of a small lemon, a tablespoon of unsalted butter, and a teaspoon of minced flat-leaf parsley leaves, instead of the oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29750,"Sheet Pan Cereal Pancake 1 cup crunchy cinnamon cereal 1 cup fruity cereal rings
1 cup crispy chocolate rice cereal 1 cup sweetened corn cereal flakes
2 cups whole milk
1 cup buttermilk
2 large eggs
6 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon fine salt Maple syrup, for serving
Instructions: Put each type of cereal into a separate small bowl (for a Viv's Tips Hack, do this step in the disposable cereal cups); set aside 1 tablespoon of each type of cereal for later use. Pour 1/2 cup of the milk and 1/4 cup of the buttermilk into each bowl and stir to submerge the cereal. Soak the cereal for 30 minutes. Preheat the oven to 375 degrees F. Strain the milk from the cereal bowls separately into 4 new small bowls, pressing with a ladle to squeeze out as much milk from the cereal (discard the wet cereal). Whisk the eggs in a medium bowl until homogenous. Distribute the egg mixture among the bowls of cereal milk.
Put the butter in a 10-by-15-inch nonstick jellyroll pan. Put the pan in the oven until the butter is mostly melted, about 2 minutes. Remove from the oven and let cool briefly. Swirl the butter around the pan to coat the bottom, then pour the remainder into a spouted container. Distribute the melted butter among the bowls of cereal milk and whisk to combine. Combine the flour, sugar, baking powder and salt in a medium bowl. Drop a little less than 1/2 cup of the dry mixture into each bowl of cereal milk. Stir just until combined; the batters will be lumpy.
Envision 4 quadrants on the prepared pan. Pour each batter into a separate corner of the pan and spread with a spatula to fill each quadrant. Sprinkle the remaining tablespoon of dry cereal on top of each quadrant according to the flavor of the cereal milk. Bake until bubbles set on the surface and the pancake is firm, about 15 minutes. Let cool for 10 minutes.
Cut into squares and serve warm with maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29751,"Baked Beans with Bacon and Red Onions 6 cups prepared barbecued baked beans, any brand -- the large can 3 slices bacon, chopped, 1/2-inch pieces 1 medium red onion, finely chopped 1/4 cup brown sugar, a couple of handfuls 1 teaspoon coarse black pepper 2 tablespoons chopped parsley leaves, optional Instructions: Preheat oven to 425 degrees F. Pour beans into casserole dish and place in oven. In a small nonstick skillet, cook bacon over medium high heat 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions. Bake beans with toppings 10 minutes longer. Garnish the beans with parsley and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 29752,"Kimchi Pancake 1 cup flour 1 cup cold water
1 egg, room temperature
1 teaspoon salt
1/2 cup kimchi, chopped
1/4 cup grapeseed oil
Soy sauce, for dipping
Instructions: In a medium bowl, whisk together the flour, water, egg and salt. Stir in the chopped kimchi. Heat a 9-inch skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the bottom of the pan. Pour half of the batter into the pan to form a pancake. Cook on the first side until golden brown, about 4 minutes. Using a large spatula, flip the pancake and cook on the reverse side until golden brown. Remove to a plate and repeat with the remaining batter. Cut the pancakes into wedges and serve with soy sauce for dipping. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 29753,"Mashed Turnips and Sage 4 large turnips, peeled and cubed 1 large russet potato, peeled and cubed 3 tablespoons butter 2 shallots, chopped 2 tablespoons chopped fresh sage 1 cup milk Kosher salt and freshly ground pepper Instructions: Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes. In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.) Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29754,"Crispy Chocolate-Mint Cookies 2 1/4 cups all-purpose flour, plus more for dusting 1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups sugar
1 large egg
1 teaspoon vanilla
1 teaspoon peppermint extract, optional
Instructions: Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl. Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla and peppermint extract if using, and beat until just combined. Add the flour mixture and beat on low speed until combined. Turn the dough out onto a work surface and knead several times with your hands to bring the dough together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate to chill slightly, about 10 minutes (or refrigerate half the dough and freeze the other half for later use). Generously dust a work surface with flour. Place one half of the dough on top and dust with more flour. Roll out into a round slightly less than 1/4-inch thick and about 14 inches in diameter, adding a little more flour as necessary to prevent sticking. If the dough cracks, press it back together with your fingers and smooth with the rolling pin. Use a 2 1/2- to 3-inch round cookie cutter to cut out cookies. Transfer the cookies one of the prepared baking sheets, leaving about 1/2 inch between each cookie. Gather the scraps and refrigerate. Repeat with the second half of the dough. Bake, rotating the position of the baking sheets halfway through, until slightly puffed and a shade darker on the underside, about 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely (the cookies will crisp as they cool). Gather all of the dough scraps together and roll out in the same manner. Cut out cookies and bake. Discard any remaining scraps. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29755,"Lobster Juicy Lucy 1/4 cup bacon fat 1 pound yellow onions, julienned
1/8 tablespoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup red wine vinegar
2 cups mayonnaise 1/4 cup chopped fresh tarragon 1 tablespoon lemon juice
1/2 tablespoon kosher salt
1 pound extra-melt American cheese 4 ounces Taleggio cheese, cubed
1 ounce lemon juice
1/2 tablespoon fines herbes (chopped fresh tarragon, parsley and chives)
1/4 cup cooked lobster leg meat
Kosher salt and freshly ground black pepper 2 pounds ground beef Kosher salt and freshly ground black pepper 1 tablespoon canola oil 4 hamburger buns 4 ounces cooked lobster claw meat
Chopped fresh chives, for garnish Instructions: For the caramelized onions: Melt bacon fat in a large heavy-bottomed pot over medium heat. Add onions and cook slowly, stirring often, until they turn brown, about 20 minutes. Add salt, pepper and vinegar. Spread out on a cookie sheet and allow to cool. For the tarragon aioli: Combine the mayonnaise, tarragon, lemon juice and salt in a mixing bowl. Whisk thoroughly until evenly mixed. For the cheese stuffing: Melt American cheese and Taleggio together in a double boiler. Remove from heat and fold in lemon juice, herbs and lobster meat. Season to taste with salt and pepper. Spread on a cookie sheet to cool and thicken. (Cheese layer should be 1/2-inch thick.) For the lobster Lucy: Weigh beef out into 3.5-ounce balls. Flatten meatballs into circular patties using wax paper and a 6-inch pizza pan. (Patties should be no more than 1/2-inch thick.) Cut out circles of cheese stuffing using a 1-inch ring mold. (Cheese should be 1.5-ounce pieces.) Place cheese stuffing in center of a beef patty. Place a second beef patty on top of cheese stuffing. Using thumb and forefinger, crimp the two patties all the way around to mold them together, leaving no air inside and no seams in the beef. Repeat with remaining beef and cheese stuffing. Sprinkle lobster Lucy patty generously with salt and pepper. Heat a frying pan over medium-high heat, add oil and lay patties in pan. Cook for 4 minutes on each side, uncovered and unpressed. Poke a hole in top of each patty after flipping it to allow air pressure out. Allow to rest off heat 2 minutes before serving. Toast hamburger buns. Place lobster Lucy patties on bottom burger bun. Top each with 1.5 ounces caramelized onions and 1 ounce lobster claw. Spread 1 ounce tarragon aioli on top bun and place over lobster Lucy to finish. Garnish with chopped chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 29756,"Thailand Scones 1 2/3 cups all-purpose flour, plus more for flouring 1 tablespoon sugar 1 3/4 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 4 1/2 tablespoons cold butter, diced 1 cup fresh basil leaves 1 cup fresh cilantro leaves 3/4 cup coconut puree 1 stalk lemon grass, diced 1/4 cup coconut rape (desiccated coconut), plus more for garnish 3 inches fresh ginger, peeled and sliced 2 kaffir lime leaves 1/2 cup cream 1 3/4 cups coconut flakes 3/4 cup diced dried mango 1/2 cup diced crystalized ginger 1 egg whisked with 1 tablespoon water Instructions: Sift together the flour, sugar, baking powder, salt and baking soda in a medium bowl. Add the diced cold butter and toss with the dry ingredients. Refrigerate for 30 minutes. While the mixture chills, blanch the basil and cilantro. Prepare an ice water bath and bring a small pot of water to a boil. Immerse the basil and cilantro in the boiling water for about 1 minute, and then transfer the herbs to the icy bath. In a blender, add 1/4 cup of the coconut puree and the lemon grass and blend until smooth. Next, add another 1/4 cup of the coconut puree, the coconut rape, ginger and kaffir lime leaves and blend until smooth. Finally, add the blanched herbs and the remaining 1/4 cup coconut puree and blend until the mixture turns a light vibrant green. If at any point the mixture feels warm, transfer it to the freezer to cool off; this will keep the herbs from turning brown. Transfer 1/2 cup of this mixture to a small bowl and whisk in the cream. Preheat the oven to 350 degrees F. In a heavy-duty mixer fitted with a paddle attachment, mix together the chilled dry scone ingredients and diced butter on medium-low speed until the butter has broken down into pea-size pieces. Mix in the coconut flakes, dried mango and crystallized ginger. Next add the green herb-cream mixture in 1/4-cup increments until just incorporated, being careful not to over-mix the dough. Turn the dough out onto a lightly floured work surface and roll out 1 1/4 inches thick. Cut into 3 1/2-inch squares, and then cut each square on the diagonal, forming two triangles per square. Place the triangles on a baking sheet. Brush the top of each triangle with the egg wash, and then garnish with a thin layer of coconut rape. Bake the scones until golden brown and firm to the touch, 30 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 29757,"Weeknight Bolognese 2 tablespoons good olive oil, plus extra to cook the pasta 1 pound lean ground sirloin 4 teaspoons minced garlic (4 cloves) 1 tablespoon dried oregano 1/4 teaspoon crushed red pepper flakes 1 1/4 cups dry red wine, divided 1 (28-ounce) can crushed tomatoes, preferably San Marzano 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 3/4 pound dried pasta, such as orecchiette or small shells 1/4 teaspoon ground nutmeg 1/4 cup chopped fresh basil leaves, lightly packed 1/4 cup heavy cream 1/2 cup freshly grated Parmesan cheese, plus extra for serving Instructions: Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil and the pasta, and cook according to the directions on the box. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side. ","[Barolo, Barbaresco, Chianti, Rioja]" 29758,"The Apple Lady's Apple Cake 1/2 cup all-purpose flour 1/3 cup sugar 1 tablespoon baking powder 1/8 teaspoon fine sea salt 1/2 teaspoon pure vanilla extract 2 large eggs, lightly beaten 2 tablespoons vegetable oil 1/3 cup whole milk 4 baking apples (about 2 pounds total), cored, peeled, and cut into thin wedges 1/3 cup sugar 1 large egg, lightly beaten 3 tablespoons unsalted butter, melted Instructions: Preheat the oven to 400 degrees F. Butter a 9-inch springform pan and set it aside. In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter. Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside. Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes. Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29759,"Applesauce Cake 1/2 cup unsalted butter, room temperature 2 cups brown sugar 2 eggs 1 teaspoon vanilla 2 1/4 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 1 teaspoon cinnamon 1/8 teaspoon nutmeg 2 cups applesauce 1/2 cup raisins 1 cup chopped walnuts Powdered sugar, optional Instructions: Preheat oven to 350 degrees F. In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy. In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29760,"Raspberry Chocolate Parfait 2 cups milk 1 vanilla bean 3 eggs 5 egg yolks 1/4 cup potato starch 24 ounces sugar 2 ounces cocoa powder 1/4 cup all-purpose flour 4 ounces unsalted butter 2 cups heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract 10 ounces (1 bag) frozen raspberries 1/2 cup sugar 1 cup heavy cream 1/2 cup bittersweet chocolate Fresh raspberries Instructions: For the Pudding: Bring to a boil the milk and vanilla bean in a large heavy bottomed pot. Meanwhile, whisk to blend the eggs, egg yolks, potato starch, sugar, cocoa powder, and flour. Remove the milk pan from heat once it boils. With the whisk in the center of the cocoa mixture, slowly pour the hot milk in and begin to combine the 2 mixtures. Finish pouring the milk in and whisk to fully incorporate. Return mixture to the pot and cook over medium heat, slowly whisking constantly to prevent scorching. The ingredients have a low burning temperature and will scorch easily so keep the whisk moving. Cook until large bubbles slowly rise to the surface of the pot. I call these \lava bubbles\ because the large steam venting bubbles make me think of flowing molten lava. The pastry cream temperature is approximately 200 degrees F. Remove pot from the heat and whisk in the butter. Remove the vanilla bean from the pudding. Pour pudding into a heat resistant bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming. For the Whipped Cream: Combine all the ingredients in a mixer bowl and whip on medium speed. Stop the mixer when you have medium peaks and finish whipping manually with whisk. This will help avoid ruining the whipped cream's luscious texture. For the Raspberry Puree: Combine the frozen berries and sugar in a pot and bring to a gentle simmer. Cook gently for 5 minutes. Strain the berries to remove the seeds. It's easier to pour if you can put it in a squeeze bottle. Ganache: Bring the heavy cream to a boil and immediately pour over the chocolate. Stir to combine. Allow to cool for easy handling. Berries: use the freshest and plumpest berries available. Assembly: Load pudding and whipped cream into separate pastry bags. Alternately pipe into tall sundae glasses, starting with chocolate pudding, then the whipped cream, rapsberry puree and fresh berries. Repeat as needed and top the parfait with whipped cream and fresh berries. Drizzle chocolate ganache across the top for extra indulgence! ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]

" 29761,"Cassata Rustica 2 pounds 3 1/4 ounces/1 kg fresh ricotta cheese 7 ounces/200 g semisweet chocolate, chopped 7 ounces/200 g candied fruit, such as oranges, chopped 5 tablespoons granulated sugar 1 store-bought pie shell, baked and cooled in pie plate
Sponge cake, sliced, or savoiardi cookies (ladyfinger cookies) 1/2 cup rum 3 tablespoons icing sugar Instructions: Mix together the ricotta, chocolate, candied fruit and 4 tablespoons of the granulated sugar in a mixing bowl, and then spread evenly into the pie crust. Lay slices of sponge cake on top of the filling close to the crust. Heat 1/2 cup water in a saucepot, and then remove from the heat and stir in the remaining 1 tablespoon granulated sugar and the rum. Lightly coat the sponge cake with the rum water using a pastry brush. Place a plate on top of the cake and then invert and sprinkle with the icing sugar. Refrigerate 1 hour and serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 29762,"Soft Herb Salad Zest of 1 lemon Juice of 2 lemons (about 1/4 cup) 1 tablespoon Dijon mustard 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 heads Bibb or little gem lettuce 1/2 cup whole herbs, such as lovage, parsley and basil leaves 1/4 cup chives, cut into 2-inch pieces Instructions: Whisk together the lemon zest, lemon juice and Dijon in a large mixing bowl. Slowly stream in the olive oil while whisking continuously. Season with salt and pepper. Roughly tear the lettuce into another large bowl and add the herbs. Drizzle half the dressing along the sides of the bowl (not directly on top of the salad), then gently toss everything to coat in the dressing. Taste for seasoning here, adding additional salt and pepper if needed. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29763,"Grilled Grouper and Stewed White Beans with Arugula and Tomatoes 8 ounces applewood-smoked bacon strips 1 small yellow onion, diced
3 pounds dried white beans
1/4 cup high-quality chicken stock or broth 3 tablespoon salt
3 tablespoon black pepper
1 cup diced tomatoes
2 cups arugula
Three to four fresh 6-ounce grouper fillets or like fish 1 to 2 tablespoons olive oil
Sea salt and pepper Instructions: For the beans with arugula and tomatoes: Slice the bacon strips into 4 even pieces and cook in a large stock pot over medium-high heat until brown and starting to get crispy. Add the onion and stir, making sure to scrape the bottom of pot. Cook until the onion is soft, about 5 minutes. Add the beans, chicken stock, 8 cups of water, salt and pepper. Bring to a boil, then lower the heat to medium-low and simmer. Stir the beans frequently and check the water level: If they start looking dry add a little more water. When the beans no longer float, after about an hour, reduce the heat to low. Continue cooking until the beans are soft, 25 to 30 minutes more. For the grilled fish: Heat a grill or heavy grill pan over medium-high heat. If using a grill, coat the fish with the oil, season with salt and pepper and add to the grill using tongs to adjust the fish and prevent sticking. If using a grill pan, season the fish with salt and pepper and add the oil to the grill pan (if the oil begins to smoke, reduce the heat slightly). Cook the fish until white on all sides and edges and firm to the touch, 3 to 4 minutes per side. Just before serving, add the tomatoes and arugula to the beans and stir in to heat the tomatoes and wilt the arugula, just a few minutes. Serve with the fish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29764,"Pastrami Burger 1/2 stick (1/4 cup) unsalted butter 2 cloves garlic, minced Kosher salt and freshly ground pepper 1/4 cup canola oil 1 sweet onion, thinly sliced 12 ounces good-quality pastrami, sliced 2 pounds ground beef (80-20 blend) 8 slices muenster cheese 4 soft brioche hamburger buns, split 2 kosher dill pickles, thinly sliced 8 Boston lettuce leaves (about 1 small lettuce head) 2 heirloom tomatoes, thinly sliced Caraway coleslaw Instructions: Start a wood campfire and wait until the flames die down and the coals glow red with white ash. Lower a grilling grate so that it sits above the coals and you have nice, even medium heat. Place the butter and garlic in a large cast-iron skillet and set over the fire (or on a stovetop over medium heat). As the butter melts, the garlic will infuse the butter and become fragrant. Stir well and season with salt and pepper; transfer the garlic butter to a small bowl and set aside to cool. Place the same skillet back over medium heat to warm up. Add enough canola oil to coat the skillet, about 2 tablespoons, then add the onion. Cook over medium heat, stirring, until the onion caramelizes, 10 to 15 minutes. Season with salt and cook until soft and evenly brown, about 3 more minutes. Transfer the onion to a plate and set aside. Raise the heat level to medium high by moving the skillet so it's directly over the coals, or lower the grate so it's closer to the coals. Add enough canola oil to coat the skillet, about 2 tablespoons. Add the pastrami and cook, turning a few times, until crisp, 7 to 8 minutes. Remove the pastrami and set aside, leaving any accumulated juices in the skillet. Divide the ground beef into 4 portions and form into 4 tight balls. Sprinkle them all over with salt and pepper. Place the hamburger balls in the skillet and sear 30 to 40 seconds, then use a strong flat metal spatula to flatten them. Continue to press with the spatula and cook until the burgers develop a crust on the bottom, about 2 1/2 minutes. Flip and cook to develop a crust on the second side, 1 minute. Use a spoon to baste the burgers with the pastrami fat in the pan. Top each burger with 2 slices cheese. Pour 1 tablespoon water into the skillet and cover with a lid, aluminum foil or another pan to seal in the steam (this will help melt the cheese). Leave covered 30 to 40 seconds, until the cheese has melted, then remove the lid. When the burgers are at the desired point of doneness and the cheese is melted, top each with a pile of crispy pastrami, then set the burgers aside. Brush the cut sides of the buns lightly with the garlic butter. Toast the buns directly on the grill over the campfire until golden and crisp around the edges, 15 to 20 seconds. Flip and lightly toast the outside of the buns, another 15 seconds. Assemble each burger by layering the bottom half of each bun with pickle slices and caramelized onion, then a pastrami-burger patty. Top each with lettuce, tomatoes and the top half of the bun. Serve with caraway coleslaw. Photograph from \Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 29765,"Eggnog Overnight French Toast 8 large eggs 2 cups half-and-half 1 cup eggnog 2 tablespoons granulated sugar 2 tablespoons packed light brown sugar 1 tablespoon pure vanilla extract 1 1/2 teaspoons freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 loaf challah bread (about 15 ounces), sliced 1/2 inch thick 3 tablespoons turbinado sugar Confectioners' sugar, for dusting Whipped cream and/or maple syrup, for serving Instructions: Whisk the eggs in a large bowl. Whisk in the half-and-half, eggnog, granulated sugar, brown sugar, vanilla, 1 teaspoon nutmeg, the cinnamon and salt. Arrange the challah slices in 2 lengthwise rows in a 9-by-13-inch baking dish, shingling the slices. Pour the egg mixture all over the challah and gently press down. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees F. Combine the turbinado sugar and remaining 1/2 teaspoon nutmeg in a small bowl. Uncover the challah and sprinkle with the sugar mixture. Bake until browned and puffed, 35 to 40 minutes. Let sit 10 minutes. Dust with confectioners' sugar. Serve with whipped cream and/or syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29766,"Turkey Breast Rollatini with Espresso Bbq Sauce 3 tablespoons olive oil, plus more for searing 2 ounces fresh spinach Salt and freshly ground black pepper Salt and freshly ground black pepper
2 cups Zinfandel wine 8-ounce turkey breast 2 ounces crumbled Gorgonzola Espresso BBQ Sauce, recipe follows 2 tablespoons olive oil 1 small sweet white onion, finely chopped 2 cloves garlic, minced 1 cup balsamic vinegar Hot sauce 2 cups red wine 2 cups ketchup
1 cup brown sugar 3 tablespoons Dijon mustard 1/2 cup espresso coffee Salt and freshly ground black pepper Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Begin by using a large saute pan on medium-high heat. Add 3 tablespoons of the olive oil, and saute the spinach with salt and freshly ground black pepper, to taste. Stir until spinach wilts and add the wine. Let the wine evaporate and infuse with the spinach. Remove from heat and let cool. Begin with the turkey by either pounding it or butterfly the meat to make it a thinner piece. Spread the cooled spinach evenly over the breast, along with the Gorgonzola. Carefully roll the breast tightly and then using the twine, tie the roll up in the middle and both ends. Sear the roll until golden brown on all sides in a medium sized saute pan with a drizzle of oil. When all sides are seared, put in the oven for 20 minutes. Remove and serve with espresso BBQ sauce. In a medium sized saucepan over medium heat, add the olive oil. Add the onions and garlic and cook until they begin to turn brown and caramelize, about 4 minutes. Deglaze the pan with the balsamic vinegar, scraping up any browned bits from the pan with a wooden spoon. Add the hot sauce, to taste, and wine. Next, add the ketchup, brown sugar, mustard, coffee, and salt and freshly ground black pepper, to taste. Let simmer for 30 minutes. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 29767,"Zucchini Ragout 3 ounces olive oil 1 red onion, thinly sliced 4 garlic cloves, thinly sliced 1 red pepper, large diced 1 yellow pepper, large diced 2 large tomatoes, peeled, seeded, and diced 4 zucchini, thinly sliced 1/2 cup balsamic vinegar Salt 2 cups fresh basil leaves Instructions: Heat an 8-quart saucepan over medium heat with olive oil. Add the onion and garlic, and sweat for 2 minutes. Add the peppers and saute for 10 minutes. Add the tomatoes and zucchini, and cook down for 10 more minutes. Add the vinegar and simmer for 2 more minutes. Check seasonings and remove from heat. Add the basil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 29768,"Tea and Biscuit Ice Cream 3 cups heavy cream 3/4 cup sugar Pinch salt 1 cup whole milk 5 Earl Grey tea bags Cookie butter, such as Speculoos or Biscoff Instructions: Combine 1 cup of the cream, the sugar and salt in a medium saucepot and warm over medium heat until the sugar is dissolved. Stir in the remaining cream and the milk and add the tea bags. Simmer over low heat, stirring occasionally, until the tea changes the mixture to a light tan color. Depending on how strong you like your tea, you may want to soak the bags in the mixture overnight in the refrigerator. Chill the mixture thoroughly before churning.
Transfer into a freezer-safe container. Microwave your desired amount of cookie butter until it is warm and pourable, about 20 seconds, and then swirl into the ice cream using a spatula. Freeze before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 29769,"Crabcakes 1/4 cup mayonnaise 1 tablespoon Dijon mustard Dash Worcestershire sauce 1/2 cup finely sliced scallion, light and dark part 1 teaspoon salt 1 large egg, lightly beaten 1 pound picked over crab 1/4 cup (or more) fresh breadcrumbs Tabasco sauce 2 tablespoons vegetable oil 2 tablespoons butter Flour for dredging Cole slaw made with threads of carrot, red bell pepper and parsley Instructions: In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over cole slaw. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29770,"Cool Cucumber Raita 2 pints thick yogurt (recommended: Greek yogurt) 1/2 bunch cilantro leaves, chopped 1 teaspoon cumin seed 1 lemon, juiced Kosher salt and freshly ground black pepper 2 cucumbers, peeled, seeded and chopped 2 tablespoons chopped mint leaves Extra-virgin olive oil, for drizzling Instructions: Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29771,"Salmon Scampi 3/4 cup finely crushed brown rice cereal 1/4 cup pine nuts, finely chopped 4 cloves garlic, finely chopped 2 tablespoons finely chopped fresh parsley 2 tablespoons olive oil 2 tablespoons dry vermouth or vegetable broth 1/2 teaspoon crushed red pepper flakes Salt and freshly ground black pepper One 2 1/2-pound side of salmon, with skin on Lemon wedges, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Stir together the cereal crumbs, pine nuts, garlic, parsley, oil, vermouth, crushed red pepper and 1 teaspoon salt in a small bowl.
Place the salmon, skin-side down, on the prepared baking sheet. Sprinkle generously with salt and black pepper and cover completely with the cereal crumb mixture. Bake until cooked through, about 20 minutes. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29772,"Grilled Citrus Marinated Chicken Thighs 2 1/2 to 3 pounds chicken thighs, bone-in and skin-on, trimmed of excess fat Kosher salt Freshly ground black pepper 1/4 to 1/3 cup vegetable oil 1 lemon, zested and juiced 1 orange, zested and juiced 1 lime, zested and juiced Few dashes cayenne pepper 10 sprigs fresh thyme Instructions: Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator. Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29773,"Apple-Cinnamon-Walnut Skillet Cake 1/2 cup high-oleic sunflower oil or canola oil, plus extra for the pan 1 cup brown rice or sorghum flour 1 cup buckwheat flour 1 tablespoon plus 1 teaspoon baking powder 1 tablespoon plus 1 teaspoon flax meal 2 teaspoons ground cinnamon
1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup pure maple syrup 1/3 cup sparkling water or unsweetened dairy-free milk 1 teaspoon pure vanilla extract 2 large apples
1 cup chopped walnuts Instructions: Preheat the oven to 350 degrees F. Grease a 10- or 12-inch cast-iron skillet with oil and set aside. Combine the flours, baking powder, flax meal, cinnamon, baking soda and salt in a mixing bowl, and stir with a fork or whisk until well combined. Add the maple syrup, sparkling water, vanilla and oil and stir well with a fork to combine. Grate the apples with a box grater or a food processor with a grater attachment blade. Add the apples and walnuts to the batter and stir to combine. Spoon the batter into the prepared skillet and spread evenly. Bake until the top is lightly browned, 20 to 30 minutes. Let cool 5 minutes, then slice into 8 wedges and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29774,"5-Ingredient Creamy White Bean Soup 1 pound sweet Italian pork sausage, casings removed 1 medium yellow onion, chopped One 32-ounce carton chicken broth Three 15.5-ounce cans white beans, drained and rinsed Kosher salt Instructions: Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon. Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes. Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29775,"Deep-Fried 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 chives 2 cloves garlic, finely grated Kosher salt and freshly ground black pepper Vegetable oil, for frying 4 pounds split chicken wings, wing tips removed Kosher salt and freshly ground black pepper 1/2 cup cornstarch 2 sticks (1 cup) unsalted butter, melted 3/4 cup sriracha For serving: celery sticks (optional) Instructions: For the dipping sauce: Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic in a small bowl. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. For the wings: Fill a large wide pot with about 3 inches of oil. Attach a deep-fry thermometer to the side of the pot and bring to 375 degrees F over medium-high heat. Meanwhile, toss together the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl. Sprinkle the cornstarch over top and toss to coat thoroughly. Working in batches, fry the chicken wings until golden and cooked through, about 15 minutes. Transfer to a paper towel-lined baking sheet to drain. Return the oil to 375 degrees F between batches. Whisk the melted butter and sriracha together in a large bowl. Transfer the fried wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29776,"Grilled Sausage and Pepper Foil Packets 1 pound sweet or hot Italian sausage links (4 to 6 links) 2 red and/or green bell peppers, sliced (about 2 cups) 1 large onion, sliced (about 3 cups) 1 tablespoon olive oil 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper Serving suggestion: crusty bread or garlic bread Instructions:

1. Preheat a grill over medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface.
2. Cut a long slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and put on top of the sausages.
3. Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal. Put the foil packets on the grill and grill, 17 to 20 minutes. Open the foil, being careful of steam; the sausages will be charred and have grill marks on the bottom and the vegetables will be tender. If not, just throw the packets back on the grill, unsealed, for a few more minutes until done.
4. Divide among 4 plates and serve with crusty bread or garlic bread. ","[Sangiovese, Barbera, Tempranillo, Garnacha]" 29777,"Easy String Beans and Onions 2 tablespoons olive oil 1/2 cup onions, halved and sliced Salt and freshly ground black pepper 1 clove garlic, grated (on a rasp) 1 1/2 pounds fresh string beans, sliced into thirds 1 cup chicken stock Lemon wedge, for spritzing Instructions: In a saute pan with straight sides or a medium pot, add the olive oil and raise the heat to medium-high. Add the onions and season with a pinch of salt and grind or 2 of pepper. Cook the onions, stirring and moving around, until tender and translucent, about 4 minutes. Add the garlic and lower the heat. Continue cooking until fragrant and tender, about 2 minutes. Add the string beans and season with salt and pepper. Stir to coat, and then add the chicken stock. Raise the heat to a simmer and cover. Cook until the green beans are very tender, about 25 minutes. Spritz with lemon just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29778,"Coconut Cream Pie with Salted Lime Caramel 1 1/2 cups all-purpose flour 1 cup confectioners' sugar Pinch kosher salt 1/2 stick (4 tablespoons) unsalted cultured butter, chilled and cubed, plus more at room temperature for greasing the foil 1 egg yolk 2 cups sweetened coconut flakes 2 cups coconut milk 3 ounces cream of coconut, such as Coco Lopez, whisked before measuring to eliminate lumps 1/3 cup granulated sugar 1/4 cup cornstarch 1 egg plus 4 egg yolks 1 cup heavy cream 2 cups granulated sugar 1 lime, juiced 1/2 cup heavy cream 2 tablespoons unsalted butter, chilled and cut into 4 pieces Fleur de sel, for sprinkling 2 key limes 1 cup granulated sugar Instructions: For the pie crust: Pulse the flour, confectioners' sugar and salt in a food processor. Add the butter and pulse until a coarse meal forms. Drizzle in the yolk and pulse until the mixture reaches a cornmeal-like consistency. Remove from the processor and gently divide the dough among six 6-inch pie tins. Gently press the dough into the tins and up against the edges. Poke the bottom of the crusts a few times with a fork. Butter 6 squares of aluminum foil (large enough to cover the pie crusts) and press one, butter-side down, into each crust. Freeze until hard, 20 to 30 minutes. Preheat the oven to 425 degrees F. Spread the coconut on a baking sheet and toast in the oven, tossing once, until toasted, about 3 1/2 minutes. Bake the pie crusts in the oven until the edges are golden, about 15 minutes. Allow to cool and then carefully remove and discard the foil. Set the pie crusts aside until ready to fill. For the coconut pastry cream: Bring the coconut milk and cream of coconut to a simmer in a medium saucepan. Add the sugar and cornstarch to the bowl of a stand mixer with a whisk attachment. Whisk until combined, then add the egg and yolks and whisk on high speed until the mixture reaches a pale yellow color and it drops down like ribbons when you lift the whisk. Add a couple of ladlefuls of the hot coconut milk mixture to the egg mixture and whisk to temper the eggs, then pour all of the egg mixture into the coconut milk saucepan and return to medium heat. Whisk vigorously and constantly until the custard starts to boil and thicken. Place a bowl over an ice bath and strain the pastry cream into the bowl to remove any lumps. Place a layer of plastic wrap on the surface of the pastry cream to prevent a skin from forming. Refrigerate over the ice bath until cool and firm, 15 to 20 minutes. Whip the heavy cream in a medium bowl until it reaches stiff peaks, refrigerate until ready to use. For the salted lime caramel: Add the sugar to a medium saucepan. Pour 1/4 cup of water and squeeze the lime juice over the sugar, swirling the pan to fully moisten. Cook over medium-heat until bubbling and deep amber in color, 15 to 20 minutes. Turn off the heat, carefully whisk in the cream. Whisk in the butter piece by piece. Finish with a sprinkling of fleur de sel. For the candied key lime slices: Preheat the oven to 250 degrees F. Line a baking sheet with a silicone mat. Make a simple syrup: Heat the sugar and 1 cup of water in a small saucepan until the sugar is dissolved. Remove from the heat and let cool. Slice the key limes into 1/16-inch slices with a mandolin. Brush the slices with the simple syrup and place in a single layer on the prepared baking sheet making sure they do not overlap. Bake for 30 minutes. Allow to cool before using. For serving: Whisk the coconut custard until it is light and smooth. Gently fold in the whipped cream. Spoon the mixture into the pie crusts. Top with the toasted coconut flakes. Place a spoonful of the salted lime caramel on each plate and place a pie on it. Drizzle with more salted lime caramel and garnish with a candied key lime slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 29779,"Brioche Saint-Genix 1/3 cup sugar 40 almonds 3 drops red food coloring 2 cups unbleached all-purpose flour, plus more for dusting 3 tablespoons sugar 2 1/4 teaspoons active dry yeast 1 teaspoon kosher salt 1/3 cup warm whole milk, or cream (100 to 110 degrees F) 6 ounces unsalted butter, room temperature, plus more for greasing 2 eggs, lightly beaten, plus 1 egg 1 teaspoon sugar 1 tablespoon rock sugar Instructions: For the pralines: Mix together the sugar, almonds, food coloring and 1/3 cup water in a pan. Bring to a boil over medium heat; do not stir until the water starts boiling, then you can start swirling the pan gently. When the liquid starts to thicken, after about 5 minutes, stir continuously until you feel a caramel texture. Take the pan away from the heat and stir until the sugar crystallizes, 12 to 15 minutes. Place the almonds on parchment paper and let them cool.
   For the brioche: Stir together the flour, sugar, yeast and salt in a medium bowl. Gradually add the warm milk, butter and lightly beaten eggs into the flour mixture; knead until the dough is smooth and pulls away from the sides of the bowl. Cover the bowl, and allow the dough to rise until it is doubled in size, about 2 hours. Deflate the dough by placing your fingers under it, lifting a section of the dough, and then letting it fall back into the bowl. Work your way around the circumference of the dough, lifting and releasing. Cover the bowl tightly in plastic wrap and refrigerate overnight, during which time the dough may continue to rise and may double in size again.
   Turn out the dough onto a floured surface. The dough must be cool to the touch, so only take out the dough immediately before you get started. Flatten the dough slightly, and then add 1 1/2 handfuls of the pralines in the center. Fold and shape the dough around the pralines so they are completely surrounded by the dough and both sides are closed. Flip the dough over so the new \seam\ side is down and roll gently with both hands to shape and smooth out the dough.
   Place the dough on a greased baking pan and let sit at room temperature until it doubles in size, about 2 hours.
   Preheat the oven to 275 degrees F.
   Whisk together the remaining egg and sugar to make an egg wash. Cover the dough with the egg wash using a pastry brush and sprinkle with the rock sugar.
   Bake for 25 minutes with the oven door closed, then for another 15 minutes with the door open. This will ensure the brioche is baked evenly and does not brown too much on the outside.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29780,"Sheik Babani 2 medium eggplants Vegetable oil, for frying 1 1/2 pounds lean ground beef 1/4 cup olive oil 3 tablespoons chopped fresh parsley leaves 1/2 tablespoon freshly ground pepper 1/2 tablespoon salt Parsley, for garnish 2 eggplant cores 1/2 green pepper, chopped 1 jalapeno pepper, chopped 2 teaspoons salt 1 teaspoon black pepper 1/4 cup olive oil 1/2 cup water 1 tablespoon beef base 4 cups crushed tomatoes Instructions: Cut the eggplant in half lengthwise and widthwise and \stripe\ the skin with a peeler. Core the eggplant, leaving at least 1/3-inch outer layer. Reserve cores for red sauce. Saute the eggplant in vegetable oil until all sides are brown. Lightly brown the beef in a frying pan and drain oil. Blend the beef in a food processor and then return to the pan. Add remaining ingredients and cook over medium-high heat for 4 minutes. Reduce heat to medium and continue to cook for about 10 minutes. For the red sauce, blend the eggplant cores, green pepper, and jalapeno until smooth in a food processor. Place in saucepan with heated olive oil and saute until it boils and melts together, about 20 minutes. Season with salt and pepper. Add the remaining ingredients and boil until it thickens and oil appears at top. Then stuff eggplant with prepared beef and top with red sauce. Garnish with parsley and serve with rice. ","[Syrah, Malbec, Tempranillo, Garnacha]" 29781,"Prosciutto-Wrapped Breadsticks 1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury) 1/3 cup grated Parmesan 24 paper-thin slices prosciutto Instructions: Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silpat (nonstick baking mat) or parchment paper. Tear the dough along the perforations into strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, roll each dough strip in the Parmesan cheese and twist. Transfer the dough strips to the prepared baking sheets. Bake until the breadsticks are golden brown and crisp, about 20 minutes. Cool the breadsticks completely on the baking sheet. Before serving, wrap 1 slice of prosciutto around each cooled breadstick. Arrange the prosciutto-wrapped breadsticks on a platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29782,"Pineapple Mama Smoothie 16 ounces ice 1/2 cup kefir (cultured milk product available in specialty health food stores) 3/4 cup diced pineapple 2 tablespoons honey Instructions: Add the ice to the blender pitcher. Combine the Kefir, pineapple, and honey in a bowl and then add to the blender. Blend until smooth. Pour into glasses and serve. ","[Mauvignon Blanc, Moscato, Riesling]" 29783,"Raspberry Orange Muffins 2 1/2 cups all-purpose flour 3/4 cup white or light brown sugar, plus more for sprinkling 1 tablespoon baking powder 1/2 teaspoon fine salt Pinch of freshly grated nutmeg 1/2 cup vegetable oil 1 cup whole milk, at room temperature 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 oranges 1 1/2 cups fresh raspberries (about 1 pint) Instructions:
5. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
6. Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
7. Make a small \well\ or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
8. Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29784,"Roasted Vidalia Onion Soup with Black Truffle Oil 1 tablespoon butter 4 shallots, sliced thick 6 garlic cloves, peeled 3 branches fresh thyme 6 Vidahlia onions, peeled 1 1/2 quarts chicken stock, or canned chicken broth 3 tablespoons cold unsalted butter, cut into bits Salt and pepper to taste Black Truffle Oil for flavoring Instructions: In a Dutch oven or casserole set over moderate heat melt the butter. Add the shallots and cook, stirring, for 3 minutes. Add the garlic cloves, thyme, onions, chicken stock and salt and pepper, bring to a boil on top of the stove and cover with foil and lid. Transfer Dutch oven to a preheated 325 degree oven and cook for 4 hours. Discard thyme. In a blender puree soup, in batches, adding butter, a little at a time, until incorporated. Return to pan and heat until hot. Correct seasoning. Ladle soup into soup bowls and drizzle with truffle oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29785,"Tuscan Mashed Chickpeas 2 (15.5-ounce) cans chickpeas, preferably Goya 1/2 cup chicken stock, preferably homemade 3 tablespoons good olive oil, plus extra for serving 2 ripe medium-size tomatoes, seeded and small-diced 2 cloves garlic, minced 1/4 cup freshly grated Parmesan cheese 3 tablespoons minced flat-leaf parsley 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper Grilled country bread for serving Instructions: Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely pureed. In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 29786,"Cheddar Cheesy Grits 3 cups whole milk 1 teaspoon salt 1 cup instant grits 1 cup grated sharp white Cheddar Instructions: Scald the milk with the salt in a saucepan over medium heat until little bubbles appear around the outside. Slowly whisk in the grits and continue whisking until the mixture barely simmers. Cook, whisking often, until very thick, about 5 to 6 minutes. Remove from the heat and stir in the cheese until melted and smooth. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc]" 29787,"Grilled Stuffed Zucchini 2 large zucchini, sliced in 1/2 lengthwise 1 tablespoon olive oil, plus more for brushing 1 onion, chopped 3 scallions, chopped, white and green separated 3 scallions, chopped, white and green separated
   3 tablespoons sultana raisins 3 tablespoons pine nuts 1 cup basmati rice, rinsed 2 cups chicken stock 1 cinnamon stick 3 cardamom pods 1 star anise 1 bay leaf 1 small dried hot pepper Lemon zest Grated Parmesan, optional Instructions: Zucchini: Brush the zucchini with olive oil and put it on the grill, cut side down. Being careful not to overcook, grill the zucchini until soft but not mushy by moving it to the cool side of the grill. Remove from the grill and let cool. Carefully scoop out the insides and put it on a cutting board, leaving the skin and a sturdy rim all the way around. Chop and reserve zucchini flesh.
   Rice: Saute the onion in 1 tablespoon of oil, in a saucepan, over medium-high heat until it starts to brown. Add the white part of the scallions, the raisins and pine nuts and saute for a minute more. Add the rice and stir until coated, then add the stock, cinnamon stick, cardamom pods, star anise, bay leaf and hot pepper. Stir until well mixed, then lower heat and cover. Cook until tender, about 8 minutes. Discard the cinnamon stick, bay leaf, cardamom, anise and hot pepper. Stir in the reserved chopped zucchini, chopped dark green scallion tops, and lemon zest. Spoon the mixture into the zucchini shells, top with grated cheese and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29788,"Turkish Delight Syllabub 3/4 cup orange-flavored liqueur (recommended: Cointreau) 2 lemons, juiced 8 tablespoons sugar Just under 2 1/2 cups heavy cream 2 tablespoons rose water 2 tablespoons orange-flower water 2 tablespoons finely chopped shelled pistachios Instructions: Combine the orange-flavored liqueur, lemon juice and sugar in a large bowl (I use the bowl of my freestanding mixer) and stir to dissolve the sugar, or as good as. Slowly stir in the cream then get whisking. As I said, I use my freestanding mixer to this, but if you haven't got one, don't worry - but I would then advise a handheld electric mixer. This takes ages to thicken and doing it by hand will drive you demented with tedium and impatience. Or it would me. When the cream's fairly thick, but still not thick enough to hold its shape, dribble with the flower waters and then keep whisking until you have a cream mixture that's light and airy but able to form soft peaks. I always think of syllabub as occupying some notional territory between solid and liquid; you're aiming, as you whisk, for what Jane Grigson called \bulky whiteness.\ Whatever: better slightly too runny than slightly too thick, so proceed carefully, but don't get anxious about it. Spoon the syllabub in airy dollops into small glasses, letting the mixture billow up above the rim of the glass, and scatter finely chopped pistachios on top. In my How to Eat cookbook, there's a recipe for pistachio crescents that would be fabulous dunked into and eaten with this. But only if you feel like it: the cool, fool-like smoothness of this is perfect as it is. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29789,"Roasted Grape Tomatoes with Tangled Noodles 3 tablespoons garlic-infused virgin olive oil 4 cups sweet grape tomatoes Kosher salt and freshly cracked black pepper 3 cups low-sodium chicken stock 1 pound angel hair pasta or extra-thin egg noodles 4 ounces smoked mozzarella, roughly chopped Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat. Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes. Meanwhile, heat the chicken stock over low heat. Add the noodles to a large skillet over medium heat, and pour in 1 ladleful of hot stock. Stir to prevent the noodles from sticking together as the stock cooks off. Once the noodles have absorbed all of the stock, add another 1 cup stock. Continue to stir and add the remaining stock 1 cup at a time, waiting until each addition is absorbed before adding more. Once all the stock has been absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings. Serve hot. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 29790,"Cornbread-Andouille Stuffing 1 stick unsalted butter, plus more for the baking dish 1 pound andouille sausage, diced 1 onion, finely chopped 5 stalks celery, finely chopped 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme Kosher salt and freshly ground pepper 3 to 3 1/2 cups low-sodium chicken or turkey broth 2 large eggs 1/2 cup chopped fresh parsley 6 cups 1/2 -inch stale potato bread cubes (about 10 ounces) 6 cups 1/2 -inch stale cornbread cubes (about 10 ounces) 2 tablespoons fat from the turkey drippings (or butter) Instructions: Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate. Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat. Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter). Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 29791,"Cocoa Nib Hot Chocolate 1 ounce cocoa nibs 16 ounces whole milk 6 ounces 65-percent to 70-percent bittersweet chocolate, finely chopped 3 ounces sugar 2 ounces water 1/4 teaspoon kosher salt Instructions: Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes. Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside. After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 29792,"Roasted Loin of Berkshire Grass-Fed Veal served with Roasted Potatoes with Wild Ramps and Morel Mushroom Sauce Morel Mushroom Sauce, recipe follows Roasted Potatoes with Wild Ramps, recipe follows Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   1 whole veal loin 3 tablespoons extra-virgin olive oil 40 jumbo asparagus, washed and lower stems trimmed 40 jumbo asparagus, washed and lower stems trimmed
   3 to 4 tablespoons unsalted butter
   2 pounds fresh or 8 ounces dried morels, stems trimmed 1 tablespoon unsalted butter 2 tablespoons finely minced shallots
   1 tablespoon finely minced garlic 1/2 cup dry red wine such as Pineau des Charantes 2 cups chicken stock 1 cup heavy cream 1/2 lemon Kosher salt and freshly ground black pepper 1 tablespoon finely minced parsley leaves 1 tablespoon finely minced chives 1 teaspoon finely minced thyme leaves 1 pound wild ramps, bulbs only, washed*
   1 stick plus 3 tablespoons unsalted butter 1 tablespoon honey 2 ounces bacon, finely diced (recommended: applewood smoked ) 2 pounds Yukon gold potatoes, peeled and diced to 1/2-inch Kosher salt and freshly ground black pepper 1/2 cup finely chopped parsley leaves Instructions: Prepare the Morel Mushroom Sauce then reserve. Prepare the Roasted Potatoes with Wild Ramps. Reserve. Preheat the oven to 325 degrees F. Heat the oil in a large cast iron pan, over medium-high heat. Season the meat all over with salt and pepper. Brown the veal on all sides, about 20 minutes. Transfer the pan to the oven and roast until the meat reaches an internal temperature of 130 degrees F(the loin will be pink at the center), about 20 minutes. Allow the meat to rest in a warm place for 10 to 15 minutes. While the veal is roasting, blanch the asparagus in boiling salted water. Refresh it in ice water, then drain and set aside. Just before serving, melt the butter in a large skillet over medium heat. Add the asparagus, season with salt and pepper and cook just until heated through and tender, about 5 minutes. To serve, thinly slice the veal. Place a spoonful of Roasted Potatoes with Wild Ramps in the center of each plate. Arrange 2 or 3 slices of veal over the potatoes. Place asparagus around the potatoes, spoon sauce over the meat and serve. If using fresh mushrooms clean them by rubbing them with a damp cloth, or briefly submerging them in water, then drain and blot dry. If using dried mushrooms, place them in a medium bowl and cover with boiling water. Set the mushrooms aside until soft, then drain. Chop the fresh or re-hydrated dry mushrooms. Heat the butter in a medium saucepan over medium heat. Add the shallots and chopped mushrooms and cook, stirring occasionally, until the mushrooms are almost tender, about 7 minutes. Add the garlic and cook until fragrant, about 3 minutes more. Add the wine, bring to a simmer, cover, and cook until the mushrooms are fully soft, about 5 minutes more. Remove the lid and add the chicken stock. Increase the heat if necessary and simmer, uncovered, until the flavors are blended, 20 minutes or so. Strain the sauce, reserving the mushrooms. Return the sauce to the pot and simmer until it has reduced by 90 percent and has become very concentrated, about 15 minutes. Add the heavy cream and simmer until the sauce coats the back of a wooden spoon. Add lemon juice, salt and pepper to taste. Keep warm over a very low heat. Just before serving, add the reserved mushrooms and fresh herbs. Preheat the oven to 350 degrees F. Put the ramps in an oven-proof medium skillet. Add the stick of butter, the honey, and enough water to cover the mushrooms. Simmer over medium heat until the water evaporates, about 10 minutes. Continue cooking, stirring occasionally, until the ramps begin to brown. Transfer the pan to the oven and cook until the ramps are tender, about 5 minutes more. Set aside. Meanwhile, in a large oven-proof skillet, cook the bacon over medium heat until the fat renders and the bacon begins to crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Add the potatoes to the hot bacon fat. Increase the heat to medium-high then season with salt and pepper. Cook, turning the potatoes in the hot fat until they begin to brown, about 7 minutes. Add the remaining 3 tablespoons of butter to the potatoes. Transfer the potatoes to the oven and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside. Immediately before serving, warm the potatoes over medium-high heat. Add the ramps and crisp bacon and cook just until heated through. ","[Chardonnay, Pinot Noir, Barolo, Riesling]" 29793,"Monkfish with Olive Sauce and Tomato Compote 2 (14-ounce) smoked monkfish fillets Salt and freshly ground pepper Salt and freshly ground pepper
   Tomato Compote, recipe follows Black Olive Sauce, recipe follows 1 bay leaf, for garnish Olive oil, for drizzling 1/2 cup olive oil 1 onion, finely chopped 3 scallions, finely chopped 1 pint cherry or grape tomatoes 3 cloves garlic 1 bunch fresh thyme leaves
   Sugar, to taste 1 onion, finely chopped 3 cloves garlic, finely chopped 2 small shallot bulbs, finely chopped 1/2 pound black olives, finely chopped 4 to 5 stems fresh thyme with flowers 1 cup virgin olive oil 1/2 cup sherry wine Salt Instructions: Season the smoked monkfish with salt and freshly ground pepper. To plate, first place 1 cup of Tomato Compote in the center, then add the 2 smoked monkfish fillets, and pour the Black Olive Sauce around the plate. Garnish with a bay leaf and drizzled with olive oil, if desired.
   Heat the olive oil in a medium saucepan over medium heat. Add the onion and scallions and sweat for several minutes until the onion is translucent, stirring occasionally so the scallions don't burn. Meanwhile, blanch the tomatoes in a pot of boiling salted water for 15 to 20 seconds, just long enough so that you will be able to peel the skin. Drain the tomatoes, and peel their skins. Then chop with the garlic and thyme, until garlic and thyme are minced. Add the chopped tomatoes, garlic, and thyme to the saucepan. Stir to combine, adjust heat to a simmer, and let reduce until thick. Add a pinch of sugar, to taste. In a medium bowl, combine the chopped onion, garlic, shallot, and black olives. Over the bowl, rub the flowers of the thyme together with your hands to sprinkle the thyme dust into the bowl. Add the olive oil and sherry wine, and stir to combine. Transfer mixture to a small saucepan, and cook over medium heat until sauce has developed a smooth consistency. Add a pinch of salt, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 29794,"Dry Fried Calamari 2 quarts peanut oil 1 pound squid, tubes and tentacles 1/2 cup all-purpose flour 1/2 cup plain cornmeal Kosher salt Freshly ground black pepper Instructions: Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F. Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside. Place the flour and the cornmeal into a medium mixing bowl and stir to combine. In small handfuls, dredge the squid in the flour and cornmeal mixture and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29795,"Basic Gravy Turkey drippings 8 1/4 cups hot chicken broth 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper Instructions: Pour the turkey drippings into a bowl. Add 1/4 cup of the chicken broth to the roasting pan and scrape up any browned bits; add to the bowl, then freeze the drippings until the fat hardens on top. (Alternatively, use a degreasing cup.)
Spoon 1/2 cup of the fat into a saucepan. Add the flour; cook over medium heat, stirring, until golden, 4 minutes. Slowly whisk in the remaining 8 cups hot chicken broth; bring to a boil, then reduce to a simmer. Discard any remaining fat from the drippings; add the drippings to the saucepan. Simmer, whisking, until thick, 10 minutes. Season with salt and pepper. Strain to remove lumps, if needed. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 29796,"Avocado Toasts with Kale-Pistachio Pesto 3 cups chopped kale 1/3 cup fresh cilantro 1/3 cup pistachios, toasted 2 tablespoons grated parmesan cheese 1 small clove garlic, grated 1/2 teaspoon grated lemon zest, plus 1 tablespoon lemon juice 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 4 slices crusty bread, toasted 3 avocados 1 lemon, halved Extra-virgin olive oil, for drizzling Flaky sea salt, for topping Red pepper flakes, for topping
Instructions: Make the pesto: Pulse the kale, cilantro, pistachios, parmesan, garlic and lemon zest and juice in a food processor until finely chopped. With the machine running, gradually add the olive oil and 1 tablespoon water and process until a chunky paste forms; season with salt and pepper. Assemble the toasts: Spread 3 to 4 tablespoons of the pesto on each slice of bread. Very thinly slice the avocados and fan out decoratively on top of each piece of toast. Squeeze the lemon over the toasts and drizzle with olive oil. Sprinkle with sea salt and red pepper flakes.
","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 29797,"Bottle-of-Red Wine Sauce One 750 ml-bottle red wine, such as Cabernet Sauvignon 2 tablespoons tomato paste 1 tablespoon fresh thyme leaves, from 3 to 4 sprigs 1 pound beef chuck, cut into 1-inch cubes 2 medium carrots, chopped 2 cloves garlic, minced 1 small yellow onion, sliced
Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter Cooked rigatoni, for serving (from a 1-pound box) Grated Parmesan, for serving Chopped fresh flat-leaf Italian parsley leaves, for serving Instructions: Preheat the oven broiler. Line a baking sheet with foil. Whisk together the wine, tomato paste, thyme and 2 cups water in a large pot and slowly bring to a simmer over medium-high heat. Scatter the beef, carrots, garlic and onion on the prepared baking sheet. Season with 1 teaspoon salt and a few grinds of pepper. Broil until both the beef and vegetables are charred and deeply golden, 8 to 10 minutes.
Once the liquid is simmering, gently add the charred beef and vegetables and any liquid from the baking sheet to the pot. Add 1/2 teaspoon salt and a few grinds of pepper. Bring to a low simmer, cover and cook, stirring occasionally, for 1 hour and 30 minutes.
Uncover and continue to simmer until the beef is very tender and can be easily shredded with a fork, about 1 hour more. Add the butter and stir until melted and the sauce is glossy. Spoon the sauce over warm, cooked rigatoni in a serving platter. Sprinkle generously with Parmesan and parsley. ","[Cabernet Sauvignon, Merlot, Syrah, Pinot Noir]" 29798,"Buffalo Chicken Subs 2 pounds skinless, boneless chicken thighs Kosher salt and freshly ground black pepper 1 tablespoon packed dark brown sugar 2 teaspoons paprika 1/4 teaspoon cayenne pepper 1 tablespoon vegetable oil 1 cup Buffalo wing sauce, such as Frank's RedHot, plus more if desired 2 medium carrots, diced 2 stalks celery, diced 2 tomatoes, seeded and diced 1 36-inch loaf soft French or Italian bread 1 cup crumbled blue cheese 3/4 cup mayonnaise 1/4 cup buttermilk 1/2 teaspoon granulated garlic 1/2 teaspoon minced fresh dill 1/4 teaspoon honey or agave syrup 1/4 teaspoon dijon mustard Kosher salt and freshly ground black pepper Instructions: Preheat the broiler. Season the chicken with salt and black pepper; sprinkle with the brown sugar, paprika and cayenne. Warm the vegetable oil in a 12-inch ovenproof skillet over medium-high heat. Cook half of the chicken in the skillet until golden, 2 to 3 minutes per side; transfer to a plate. Cook the rest, then return all the chicken to the skillet. Add the wing sauce and bring to a simmer, then reduce the heat to medium and cook until the chicken registers 160 degrees F on an instant-read thermometer, about 10 minutes. Let cool, then shred and return to the skillet. Add more wing sauce if desired, then broil until crisp and caramelized, about 4 minutes. Combine the carrots, celery and tomatoes in a bowl and season with salt and black pepper. Make the ranch dressing: Combine the mayonnaise, buttermilk, garlic, dill, honey, mustard, 1/4 teaspoon salt and a pinch of black pepper in a bowl. Split open the bread lengthwise. Put the blue cheese crumbles on the bottom, then add the chicken and veggies. Cut into small sandwiches and serve with the ranch dressing on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 29799,"Fluffy Marshmallow Cream 6 tablespoons water 1 1/4 cups light corn syrup 3/4 cup plus 1 tablespoon sugar 4 large egg whites Pinch salt Pinch cream of tartar 2 tablespoons vanilla extract Instructions: In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees. In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 29800,"Pate Sable 8 ounces (2 sticks) unsalted butter, slightly softened 1 cup confectioner's sugar 2 egg yolks 2 cups flour Instructions: Cream the butter and sugar in a standard mixer equipped with a paddle attachment, just until mixed. Don't fluff up the mixture by incorporating air. The mixture should be smooth, with no lumps of butter. Add the yolks, one at a time, and process to mix just until incorporated, scraping down the bowl once. Add the flour and mix until incorporated. Scrape the bowl and mix for a few more seconds. Wrap in plastic wrap and chill for one hour or up to 3 days. The dough can be frozen for up to 2 months. This recipe will make 2 9-inch tarts. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 29801,"Plum Prosecco Cocktail 2 ripe plums, halved, pitted and chopped Superfine sugar Splash water 1 tablespoon honey Chilled Prosecco Instructions: Combine the plums, sugar, water and honey in a food processor and process until smooth. Put a few tablespoons of the puree into chilled champagne glasses and fill them to the top with Prosecco. ",[Prosecco] 29802,"Tomato Soup with Squash and Kale 1/4 cup extra-virgin olive oil 3 slices thick-cut bacon, finely chopped 1 large onion, chopped Kosher salt and freshly ground pepper 4 cloves garlic, minced 2 teaspoons chopped fresh thyme 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 4 cups low-sodium chicken broth 1 pound butternut squash (about 1/2 squash), peeled and cut into 1/2- to 3/4-inch pieces 1 bunch kale, leaves chopped and tender stems finely chopped 2 cups oyster crackers 1 1/2 teaspoons paprika Instructions: Preheat the oven to 350? F. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute. Add the tomatoes, chicken broth, 1/2 teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed. Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes. To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 29803,"Roasted Asparagus and Prosciutto 1 pound fresh asparagus (not too thin) Good olive oil Kosher salt and freshly ground black pepper 6 large slices prosciutto 1 1/2 tablespoons unsalted butter 3 extra-large eggs Easy Hollandaise Sauce, recipe follows 2 extra-large egg yolks, at room temperature 1 1/2 tablespoons freshly squeezed lemon juice 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Pinch of cayenne pepper 6 tablespoons (3/4 stick) unsalted butter Instructions: Preheat the oven to 400 degrees. If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes. Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don't turn them over! Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise, and place a fried egg on top of the prosciutto. Serve hot. Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 29804,"Twice-Baked Potatoes 6 russet potatoes (about 4 1/2 pounds) 2 tablespoons canola oil
1 1/2 cups milk
3 cups grated extra-sharp Cheddar cheese (12 ounces)
1 cup sour cream
1/4 cup finely chopped scallions (from 4 to 5 scallions), plus more for garnish Kosher salt and finely ground black pepper 5 slices cooked bacon, roughly chopped (about 1/2 cup)
Instructions: Preheat the oven to 425 degrees F. Poke the potatoes all over with a fork. Place the potatoes on a baking sheet and then drizzle with the oil, turning them over to coat completely. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Let cool completely (leave the oven on). Cut the potatoes in half lengthwise and scoop out the insides, being careful not to break the skins (it's better to leave a little flesh in the skin than to risk breaking it). Rice the potato flesh into a large bowl and set aside. Stir the milk into the potato flesh along with 2 cups of the Cheddar, and the sour cream, scallions, 1 tablespoon salt, and pepper to taste. Place the potato skins on a baking sheet and divide the potato mixture evenly among them. Top the potatoes with the chopped bacon and the remaining 1 cup Cheddar. Bake until the cheese is melted, the potatoes are completely heated through and the tops are just beginning to brown slightly, 20 minutes more. Garnish with scallions and serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29805,"Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche 2 pounds jumbo lump crabmeat 1/2 small onion, finely minced 1/2 small red bell pepper, minced 1 teaspoon butter, plus more for sauteing 1 extra-large egg 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1/4 teaspoon dry mustard 1 teaspoon chopped parsley leaves Pinch cayenne Sea salt and fresh ground pepper 3 drops hot sauce, or to taste 4 tablespoons vegetable oil 2 cups fine bread crumbs, seasoned with salt and pepper 1/2 cup creme fraiche 1/4 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard 1 tablespoon honey mustard 1/2 teaspoon salt 1/2 teaspoon ground white pepper 2 drops hot sauce (recommended: Tabasco) Instructions: To make the crab cakes: Pick through the lump crab for shells (VERY GENTLY). In a saucepan over moderate heat, sweat the onion and pepper in the butter. Remove from heat and cool. In a stainless bowl mix the egg, mayonnaise, mustards, parsley, cayenne, hot sauce, salt and pepper. Add in onions and peppers and fold in the crabmeat. Form into cakes about 3 inches across by 1 and 1/2 inches thick. Pack firmly, but do not crush the lumps, the cake should just hold together. Dredge on top and bottom in bread crumbs and chill for at least 1 hour in the refrigerator. Preheat an oven to 400 degrees F. In a saute pan over medium high heat, add 2 tablespoons of the vegetable oil and when hot, saute the crab cakes on 1 side. Do not crowd the pan. Do it in batches if serving several. Add a nut of whole butter to the pan and cook the cakes until brown on the other side. Place in the oven for about 2 to 3 minutes to heat through. To make the creme fraiche: Mix all ingredients together and serve at room temperature. This will keep refrigerated for 3 to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29806,"File Gumbo 20 quarts (5 gallons) seafood stock 2 brown onions, minced 2 green bell peppers, minced 1 celery bunch, minced 4 ounces Creole seasoning
4 ounces gumbo file powder or sassafras 2 tablespoons dried thyme
2 tablespoons dried basil 4 cups vegetable oil
4 cups all-purpose flour
5 pounds boneless, skinless chicken thighs
8 pounds sliced smoked sausage
8 pounds sliced beef hot link
8 pounds large-diced ham
5 pounds blue crab
8 pounds peeled and deveined 21/25 shrimp Instructions: In a 32-quart stockpot, bring the seafood stock to a boil. Add the onions, bell pepper and celery. Add the Creole seasoning, gumbo file, thyme and basil. Bring back to a boil and boil for about 30 minutes. In a cast-iron skillet, heat the vegetable oil. When the oil is hot, stir in the flour and continue to cook, stirring, until the mixture (roux) is dark brown in color (the color of milk chocolate). Add the roux to the stockpot and stir in until dissolved. Continue to boil for 15 minutes, then add the chicken thighs. Continue to add the remaining proteins every 15 minutes in the following order: smoked sausage, hot link, ham, crab and shrimp. After the shrimp are added, cook for another 15 minutes, then remove from the heat. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 29807,"Tomato, Avocado and Escarole Salad One 8-ounce container cherry tomatoes, halved 1/2 cup pitted castelvetrano olives, quartered
1/4 cup fresh mint leaves, chopped
1/2 teaspoon kosher salt
1 large head escarole, dark green leaves discarded, remaining leaves chopped into bite-size pieces
3 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 avocado, chilled and diced
1/2 cup toasted pine nuts
Instructions: In a large bowl combine the tomatoes, olives, mint and salt. Add the escarole, oil and vinegar and toss gently to coat. Sprinkle in the avocado and the pine nuts, then serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29808,"Boozy Blood Orange Blast Milkshakes 1 cup milk 1/4 cup orange liqueur, such as Grand Marnier 1/4 cup vanilla vodka 1/4 cup sugar 2 teaspoons vanilla extract 4 blood oranges, peeled and segmented, plus 2 wedges for garnish Instructions: Add the milk, orange liqueur, vodka, sugar, vanilla, oranges and 1 cup of ice to a blender and puree until smooth and creamy. Pour into 2 glasses and garnish with a blood orange wedge. ","[Prosecco, Moscato, Vinho Verde]" 29809,"Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil 1 recipe flat bread 1 8 ounce container of ricotta cheese, drained 3 plum tomatoes, diced 2 tablespoons basil chiffonade Shaved parmesan 1/2 cup olive oil 6 cloves roasted garlic Instructions: Place oil and garlic in a blender and blend until smooth. Strain. Set aside. Flatten dough, brush liberally with olive oil and through on the grill. Grill on one side until golden brown. Turn over and spread with ricotta, tomatoes and basil. Remove and top with shaved parmesan and drizzle with garlic oil.; ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 29810,"Apple Cake in a Jar 3 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon nutmeg 1/2 teaspoon allspice 2 teaspoons ground cinnamon 2 teaspoons baking soda 2/3 cup vegetable shortening 2 1/3 cups sugar 4 eggs 2 cups applesauce 1 cup chopped walnuts Instructions: Preheat oven to 350 degrees. Grease twelve 1/2-pint wide-mouth canning jars with a paper towel dipped in shortening. Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, and baking soda into a large bowl. Using the electric mixer and a medium mixing bowl, cream together the shortening and sugar on low speed, then increase to medium speed to mix well. While the mixer is running, add the eggs, one at a time. Stop the mixer and scrape down the sides. Remove the bowl from the mixer and stir in the apple sauce. With a large spoon, stir in the sifted flour mixture and the walnuts. Pour the batter into a measuring cup with a spout; pour the batter neatly into the greased jars. Fill the jars halfway full. Place the filled jars on the sheet tray and bake on the center rack of the oven for 45 minutes. When done, the top of the cake will spring back when pressed with a finger, and the sides will have come away from the jar. Remove from oven and let cool 10 to 15 minutes. Cake will still be warm, but not hot. Place a circle of waxed paper on top of the jar and seal with the jar lid. Pack carefully so as not to break the glass ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29811,"Grilled Corn with Maple and Chipotle 8 ears corn 1/2 cup Grade B maple syrup 5 tablespoons unsalted butter 2 chipotle chiles in adobo, pureed 2 cloves garlic, chopped to a paste Kosher salt and freshly ground black pepper Canola oil Instructions: Peel away the outer husks on the corn without actually removing them. Remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 1 hour. In a small saucepan, combine the maple syrup, butter, chiles and garlic and season with salt and pepper. Allow to simmer over medium heat for about 8 minutes. Remove from the heat and keep warm. Preheat a grill for medium heat. Grill the corn, turning occasionally, until the kernels are slightly charred, about 20 minutes. Brush with the maple butter. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 29812,"Batini Black 2 ounces vodka (recommended: Tito's Handmade Vodka) 1/2 ounce blue curacao 10 fresh blackberries Splash simple syrup Splash grapefruit juice Splash Champagne Blackberry and bat-shaped mint, for garnish Instructions: Add vodka, blue curacao, blackberries, simple syrup and grapefruit juice to a martini shaker and shake vigorously until the drink turns a deep purple. Strain into a cocktail glass and top with a splash of champagne. Garnish with a blackberry and a bat-shaped mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 29813,"Galette des Rois aux Amandes (Three Kings Almond Tart) 9 ounces flour 1/2 teaspoon salt 7 ounces unsalted butter 1/4 pint (1/2 cup) chilled water Icing (confectioners') sugar 4 ounces unsalted butter 4 ounces caster (superfine) sugar 3 egg yolks 4 drops almond essence 3 tablespoons kirsch 4 ounces freshly ground almonds 1 dried bean, gold ring or baby figurine Instructions: For the pastry, sift the flour and salt into a large bowl. Cut in 3 ounces of butter with a sharp knife, a pastry blender, or by hand until the mixture resembles crumbs. Mix in enough water to make a non-sticky dough. Knead gently, cover and leave for 20 minutes. Roll out the pastry on a floured board to about 1/4-inch thickness. Dot it with one-third of the remaining 4 ounces butter cut into dice. Fold the pastry into three, like a letter, then again into three in the opposite direction. Cover in a cloth and refrigerate for 20 minutes. Repeat this process twice more and leave for another 20 minutes chilling before using. If you can't face all that fun, buy 1 pound of puff pastry instead. Divide the pastry in half. Roll each half into a round of about 9-inches in diameter and let rest while you make the filling. Cream the butter and sugar together until light and fluffy. Whisk in 2 of the yolks, the almond essence, kirsch and the ground almonds. Work together until you have a smooth paste. Rinse a sheet pan under cold water. Place one of the pastry rounds on the tray and spoon the paste onto it, leaving a 2-inch margin all around. Hide the bean or the other objects in the paste. Beat the remaining egg with a little water and paint the pastry margin. Place the second round of pastry on top and gently press edges together. Chill 45 minutes. Preheat the oven to 375 degrees F. Using a sharp knife make a lattice or star-shaped pattern on the pastry surface, but do not cut through to the filling. Pinch the edges prettily together. Paint the top with the egg wash. Bake the galette for 30 to 40 minutes until the pastry is crisp and brown. Transfer to a rack and cool. Dust with icing sugar. When cool, serve with a gold crown on top (made with your own fair hands) and a glass of kirsch or some pudding wine. Eat and discover who will be king of the feast, then crown them! ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 29814,"Mint Julep Arnold Palmers 1 cup sugar 2 small bunches mint, plus sprigs for garnish 4 wide strips lemon zest, plus 1 cup fresh lemon juice (from 6 to 8 lemons), plus lemon slices for garnish 3 orange pekoe tea bags 3 mint tea bags 2 1/2 cups bourbon A few dashes of Angostura bitters (optional) Instructions: Combine the sugar and 1 cup water in a small saucepan. Bring to a simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and add the mint and lemon zest. Transfer the syrup to a liquid measuring cup or bowl, cover and refrigerate until very cold, at least 1 hour. Meanwhile, bring 3 cups water to a boil in a saucepan. Add the tea bags, remove from the heat and let steep 10 minutes. Discard the bags, then pour the tea into a 64-ounce jar and refrigerate until very cold, at least 2 hours. Strain the syrup into the jar. Add the lemon juice, bourbon and bitters, if using. Refrigerate until ready to serve. To serve, pour into glasses filled with crushed ice and garnish with lemon slices and mint sprigs. ","[Bourbon, Sparkling Water, Tea]" 29815,"Classic Brownies 6 squares unsweetened chocolate 3/4 cup unsalted butter 2 cups sugar 3 eggs 1 teaspoon pure vanilla extract 1 cup unbleached all-purpose flour 1 cup chopped nuts (optional) Instructions: Preheat oven to 325 degrees. Melt chocolate and butter together in microwave on high for 1 to 2 minutes, or on stove top in heavy saucepan on very low heat. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased 9x13-inch glass baking dish. Bake 30 minutes. Do not overbake. Cool in pan. Cut into squares. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 29816,"Christina's Ice Cream Pie 2 pints vanilla ice cream 1 crispy peanut butter filled candy bar (such as Butterfinger) 1 chocolate butter toffee crunch bar (such as Heath bar) 1 prepared graham cracker piecrust 3 chocolate chip cookies, crumbled 1/4 cup mini M&Ms Instructions: Place ice cream in a large bowl and let stand at room temperature until very soft. Break the Butterfinger and Heath Bar into pieces and mix into ice cream. Spoon the ice cream into the piecrust. Sprinkle cookies over the ice cream and top with M&Ms. Freeze the pie until ice cream is very firm, at least 2 hours. Cut into wedges and serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 29817,"Holiday Pasta Bake (Pasticcio-ish) 2 tablespoons oil (I'm using olive oil) 2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb (I'm using beef) 1 onion, diced (I'm using yellow onion) 2 cloves garlic, minced 1 teaspoon ground cinnamon 1/4 cup tomato paste 3/4 cup liquid of your choice, such as beef stock, chicken stock, water or wine (I'm using red wine) One 28-ounce can tomato product (I'm using crushed tomatoes) 2 tablespoons oregano (if you have it) Salt\u202fand pepper Oil, for the casserole dish (I'm using olive oil) Salt and pepper 1 pound dry pasta (I'm using gemelli) 2 cups grated hard cheese (I'm using Parmesan) 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cups milk 1/4 teaspoon ground nutmeg 3 large eggs Instructions: For the meat sauce: Heat\u202fa\u202flarge saucepan over medium heat\u202fand add the oil. When hot, add the\u202fmeat and\u202fcook, without stirring, until browned, 3 to 5 minutes.\u202fBreak\u202fit up with a wooden spoon, then\u202fadd\u202fthe\u202fonion, garlic and cinnamon and cook, stirring, until starting to soften, about\u202f2 minutes. Add\u202fthe\u202ftomato paste and cook, stirring, 2\u202fto\u202f3\u202fminutes.\u202fAdd\u202fthe\u202fwine\u202fand bring to\u202fa\u202fsimmer.\u202fAdd\u202fthe\u202fcrushed tomatoes\u202fand oregano\u202fand season with salt and pepper. Simmer\u202funtil\u202fthickened and the flavors\u202fcome together, about 1 hour. For the pasta bake: Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with olive oil and set aside.
Bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook for about 6 minutes. Drain the pasta and toss it with the meat sauce and 1 cup of the Parmesan. Transfer it to the casserole dish.
Melt the butter in a large saucepan over medium heat. Whisk in the flour and toast for 1 minute. Add the milk and nutmeg, whisking continuously to combine. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened slightly, 3 to 4 minutes. Remove from the heat and whisk in the remaining 1 cup Parmesan until melted. Whisk in the eggs and set aside.
Pour the bechamel over the meat sauce. Bake until the top is golden brown and puffy, about 30 minutes. Allow to cool for 5 minutes before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 29818,"Apple Crepes 2 large eggs 1/2 cup water 1/2 cup milk plus 2 tablespoons 1 cup all purpose flour 1/8 teaspoon ground cinnamon Pinch salt 1-ounce unsalted butter 3 apples (Jonagold, Gala, Braeburn or Fuji) 1/2 cup hard apple cider 1/2 cup sugar 1/2 cup water 1 teaspoon lemon juice 2 teaspoons Calvados Pinch salt 1-ounce unsalted butter 6 tablespoons creme fraiche Instructions: For the Crepes: Put the eggs, water and 1/2 cup milk in a large bowl. Whisk until combined. Add the flour, cinnamon and salt and again whisk until combined. Whisk in the melted butter. Refrigerate the batter for at least 1/2 hour. Heat a 6-inch non-stick pan over medium heat. Pour 2 tablespoons crepe batter into the pan and quickly rotate the pan so the batter forms a thin layer over the bottom of the pan. (Return excess batter to the remaining batter.) Cook the crepe for 1 to 2 minutes until it is golden brown. Loosen the edge of the crepe with a knife and using your fingers, invert the crepe and cook the other side for about 10 seconds. Continue cooking crepes until you have at least 12. Make sure the crepes are cool and then cover them with plastic wrap. Refrigerate until you are ready to serve them. For the Apple Balls: Peel the apples. Using a melon baller, scoop out the apple balls making sure you do not scoop into the core. Make 42 balls total. Combine the cider, sugar, and water in a medium sized saucepan. Bring the mixture to a boil and boil for about 30 seconds until the sugar dissolves. Reduce the cider mixture to a gentle boil. Place the apple balls in the cider syrup and cover them with parchment paper or a cloth towel. Poach the apple balls for about 5 minutes until the are soft. Be careful not to over-poach them as you want them to retain their shape. Poaching timing will depend on the variety of apple being used. Remove the apples from the cider syrup, reserving the syrup. The apples can be poached ahead of time. To serve the crepes: Place the cider syrup in a large saute pan over medium heat. Place the crepes 1 at a time in the liquid, folding them into quarters once they have been coated with the syrup. Heat the crepes until they are warmed through. Place 2 crepes on each plate. Increase the heat to high and add the lemon juice, Calvados, salt and butter. Cook until the sauce thickens slightly. While the sauce is cooking place a pile of apple balls on top of the crepes in the middle of each plate. Pour the sauce over the crepes. Top with a tablespoon of creme fraiche. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29819,"Smoked Salmon and Caviar Panini 2 tablespoons unsalted butter 8 brioche slices 1-ounce American caviar 2 tablespoons chopped chives 1 cup creme fraiche, whipped 4 smoked salmon slices 16 dill sprigs Instructions: Butter 1 side the brioche slices (they'll be the outsides of the sandwiches). Gently fold the caviar and chives into the creme fraiche. On a clean work surface, arrange brioche buttered-side down. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others. Put the 2 together to make 4 sandwiches. Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown. Cut the panini into wedges and serve topped with dill sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 29820,"15-Minute Broiled Salmon and Broccoli One 12-ounce bag broccoli florets 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 scallions 1 medium lemon 1/4 cup mayonnaise
2 tablespoons Dijon mustard Four 6-ounce center-cut skinless salmon fillets Instructions: Preheat the broiler and set a rack 2 inches from the heat. On a large sheet tray lined with aluminum foil, toss the broccoli with the olive oil and a large pinch of salt and pepper. Spread the broccoli out into a singer layer. Broil the broccoli while you prepare the salmon. Thinly slice the scallions and finely grate the lemon zest, then add them to a small bowl with the mayonnaise, Dijon mustard and a pinch of salt and pepper. Whisk to combine.
Remove the broccoli from the oven. (Parts of the broccoli should be lightly charred.) Use a spatula to stir the broccoli and move it to the outer edges of the baking sheet. Sprinkle each fillet all over with salt and pepper and place them in the center of the baking sheet. Divide the mayonnaise mixture on top of the fillets, spreading to cover. Broil, rotating the pan halfway through, until the sauce has turned deep golden brown and the salmon is opaque, about 5 minutes. Meanwhile, cut half of the zested lemon into wedges.
Divide the salmon, broccoli and lemon wedges among 4 plates and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29821,"Spinach and Artichoke Dip Pasta Kosher salt 1 pound rigatoni
16 ounces cream cheese
1 1/2 cups milk
1/2 cup mayonnaise
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 to 1 teaspoon red pepper flakes (depending on how spicy you like it)
10 ounces frozen artichokes, thawed and roughly chopped
10 ounces frozen spinach, thawed
2/3 cup white wine
Coarsely ground black pepper
1 cup shredded Parmesan 2 tablespoons chopped fresh parsley Instructions: In a large pot, bring 6 quarts of salted water to a boil over high heat. Add the rigatoni and cook until al dente, 8 to 10 minutes. Meanwhile, add the cream cheese, milk, mayonnaise, garlic powder, onion powder and red pepper flakes to a 12-inch high-sided saute pan over medium heat. Cook until a thick sauce forms, 5 to 6 minutes. When ready, drain the pasta and add it directly to the saute pan along with the artichokes, spinach and white wine. Season with salt and pepper, stir, and continue cooking until all the ingredients are hot, 1 to 2 minutes more. Stir in the Parmesan, then transfer to a serving platter and garnish with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 29822,"Upside-Down Pumpkin Pie 1 (15-ounce) can pure pumpkin 1 (12-ounce) can evaporated fat-free milk 1/2 cup fat-free liquid egg substitute 2/3 cup granulated sugar 2 teaspoons pumpkin pie spice 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed Fat-free whipped topping (from an aerosol canister), for optional topping Cinnamon, for optional topping Instructions: Preheat the oven to 350 degrees F. Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly. Place the mixture in a deep-dish pie pan sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.) Refrigerate until completely chilled and firm, at least 2 hours. Top evenly with crushed graham crackers. Add whipped topping and cinnamon, if you like. Serve and enjoy!
","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 29823,"Whole30 Shrimp and Cauliflower Grits 1 large head cauliflower (about 2 pounds), trimmed and cut into small florets 1 1/2 cups plain unsweetened almond milk, without carrageenan 4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper 1/3 cup nutritional yeast, optional 6 collard green leaves, stems removed, halved lengthwise, and thinly shredded crosswise (about 4 cups) 1 1/4 pounds peeled and deveined tail-on medium shrimp 2 large cloves garlic, minced Pinch of cayenne pepper, optional 1/4 cup fresh flat-leaf parsley, roughly chopped
Juice of 1/2 lemon, plus lemon wedges, for serving Instructions: Pulse about half of the cauliflower in a food processor until the florets break down to fine pieces about the size of rice grains (it's okay if they clump; think of this step as cauliflower \rice\ gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the almond milk, 1 tablespoon of the oil, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft, smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the nutritional yeast, if using, and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the collards, sprinkle with salt and pepper, and cook, tossing, until slightly wilted and tender, 2 to 3 minutes. Transfer to a bowl and keep warm. Wipe the skillet clean. Sprinkle the shrimp with salt and pepper. Heat the remaining 2 tablespoons oil over medium-high heat. Add the shrimp, garlic and cayenne, if using. Cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Divide the cauliflower grits among shallow bowls. Top with the collards and then the shrimp and sauce. Serve with lemon wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29824,"Mama Chan\u2019s Oxtail Stew 4 pounds beef oxtail pieces, 2 to 3 inches thick (see Cook\u2019s Note) One 2-inch piece ginger, sliced into thick coins 1/4 cup oyster sauce 1/4 cup dark soy sauce 1/2 cup sugar 3 tablespoons canola oil 2 pounds medium carrots, cut into 1-inch chunks 2 large red onions, about 1 pound, peeled and cut into eighths 2 medium shallots (about 8 ounces), peeled and quartered 6 tablespoons ketchup 5 medium plum tomatoes (about 1 pound), quartered Steamed white rice, for serving Instructions: Place the oxtail and half the ginger coins in a large wide pot and cover with water by 1 inch. Bring to a rolling boil over high heat. Reduce the heat to medium and let simmer for 10 minutes. If foam forms on the surface, use a large wide spoon to spoon it off and discard. Carefully transfer the pieces with a slotted spoon or tongs to a colander and rinse under cold water. Place colander over a large bowl and set aside. Discard the water. In a medium bowl, whisk the oyster sauce, soy sauce and sugar together until combined. Set aside. Heat 2 tablespoons of the oil in a large wide nonstick skillet or Dutch oven over high heat. Once shimmering, add the remaining ginger coins, the carrots and onions. Toss until the vegetables are well coated in the oil and slightly golden brown, 2 to 4 minutes. This will prevent the carrots from breaking apart during braising. Transfer the vegetables to a 6-quart Instant Pot?. Return the skillet to high heat. Add the remaining tablespoon of canola oil and heat until shimmering. Add the shallots and cook, stirring, until golden brown, 1 to 2 minutes. Add the ketchup and bring to a full boil, about 30 seconds. Add the blanched oxtail pieces. Toss until the oxtail is fully coated. Add the oyster sauce mixture to the skillet and toss until everything is coated and the sauce is syrupy. Let simmer until the sauce has slightly thickened, about 5 minutes. Taste the sauce and season with more soy sauce if needed. Transfer to the pot with the carrots. Add 4 cups of water. Follow the manufacturer\u2019s guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 30 minutes (see Cook\u2019s Note). After the pressure-cook cycle is complete, follow the manufacturer\u2019s guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid. Skim up to 1/2 cup of fat from the top of the stew. Set to high sear/saut and add the tomatoes. Let cook, uncovered, until the tomato quarters have softened and are falling apart, about 15 minutes. Serve with rice. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 29825,"Strawberry Sunshine Cocktail 2 cups strawberries, stemmed and sliced, plus slices for garnish 4 limes, quartered 1/2 cup mint leaves 1/2 cup strawberry syrup 1 bottle Champagne Instructions: Add strawberries and limes into a large mortar or bowl. Crush together to extract juices. Add mint and crush to incorporate the flavors. Add strawberry syrup and pour into a pitcher. Add Champagne and stir. Serve in ice filled glasses and garnish with strawberry slices. ",[Champagne] 29826,"Chicken and Green Bean Soup with Tarragon One 1-pound box or bag organic frozen French-cut green beans 2 tablespoons olive oil
2 cloves garlic, chopped
2 large potatoes, peeled and quartered lengthwise then sliced
1 onion, chopped
Salt and pepper
Salt and pepper 5 to 6 cups chicken stock from Poached Chicken, recipe follows 3 cups chopped or bite-size pulled Poached Chicken, recipe follows 2 large tomatoes, peeled and chopped or 2 cups canned tomatoes, chopped
1 lemon, zested and juiced 1 lemon, zested and juiced
1/4 to 1/3 cup fresh tarragon leaves
French rolls or bread, toasted 1 small chicken (2 1/2 to 3 pounds) 2 bay leaves
2 cloves garlic, crushed
A few ribs celery from heart, coarsely chopped
A few sprigs parsley with stems
1 carrot, coarsely chopped
1 onion, quartered
Salt and peppercorns
Salt and peppercorns Instructions: Defrost the beans in the microwave and drain. Heat the olive oil in a soup pot over medium-high heat. Add the garlic, potatoes and onions, and season with salt and pepper. Partially cover the pot and cook to soften, 8 to 10 minutes. Add the green beans, stock, chicken and tomatoes, and bring to a simmer. Taste and adjust the seasoning. Cool and store for a make-ahead meal. Reheat over medium heat. To serve, add the lemon zest, lemon juice and tarragon. Serve the soup with warm bread. Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 29827,"Banana Bran Muffins 1 1/3 cups white whole-wheat flour (see Cook's Note) 1/2 cup bran flakes 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/4 teaspoon baking soda 2/3 cup packed dark brown sugar 1/2 cup vegetable oil 1/2 cup sour cream 2 ripe medium bananas, mashed 2 large eggs 1 teaspoon pure vanilla extract Turbinado sugar, for sprinkling Instructions: ","[Chardonnay, Riesling, Gewrztraminer]" 29828,"Caramel Sauce 1 1/2 cups sugar 1 lemon, juiced 1 tablespoon corn syrup 1/4 cup water 1/4 cup heavy cream 2 sticks butter, cut into pats Instructions: In a small saucepan combine the sugar, lemon juice, corn syrup and water. Bring the pot to a medium high heat. While doing this be careful not to swish the pan around because it could cause the sugar to recrystallize. As the sugar/water mixture boils the water will eventually evaporate and the sugar will begin to turn brown or to \caramelize. Pay close attention! Things can take a terrible turn for the worse here and there will be no recovery. As the sugar begins to turn a shade of golden, then light brown and then a slight shade of darker brown, remove it from the heat and add the heavy cream. As you do this, it will bubble up like crazy. Be sure to have a pot large enough to accommodate the bubbling up. Getting this on you could cause a very severe burn. Whisk the sugar/cream mixture until things settle down and add the butter 2 pats at a time, be sure the pats have completely incorporated before adding more butter. Let cool and put into jars. Keep for about 10 days Call yourself a Superstar!!! ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 29829,"Individual Orange and Chocolate Cheesecakes 1/3 cup finely crushed chocolate wafers 2 tablespoons butter, melted 1/4 cup ricotta cheese 2 ounces cream cheese 1/4 cup sugar, plus 2 tablespoons 1 orange, zested 1 egg Butter, for greasing Instructions: Preheat the oven to 350 degrees F. Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly. In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups. Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 29830,"Homemade Aperitivo 3 cups ice 2 cups Campari 1 cup Italian sweet vermouth 1 cup Italian dry vermouth 2 tablespoons fresh orange juice 1 teaspoon aromatic bitters (recommended: Angostura) 8 thin orange slices Instructions: In a large pitcher mix the ice, Campari, sweet vermouth, dry vermouth, orange juice, and bitters. Rub the inside of 8 martini glasses with an orange slice. Pour the drink into the glasses and garnish each glass with an orange slice. Serve immediately. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 29831,"Dessert Napolean 12 (6-inch) flour tortillas, 8 ounces canola oil 1 pound cinnamon sugar (12 ounces sugar and 4 ounces cinnamon) 3 containers raspberries (reserve 1 container for plating) 4 egg yolks 5 ounces sugar 1/2 cup Marsala wine 6 strawberries, stemmed and sliced 16 blackberries 10 ounces blueberries 2 kiwi fruit, peeled and sliced 12 ounces whipped heavy cream Fresh mint, for garnish Instructions: Cut tortillas into triangle shapes and place into 325 degree oil and fry until golden brown. While still hot dust with cinnamon sugar; set aside. Take 2 containers of raspberries and puree. Place egg yolks in a double boiler and whisk until yolks ribbon and turn pale yellow. Add 2 ounces white sugar and Marsala and whisk until all sugar dissolves and Marsala is incorporated. Hold warm. Ladle Sabayon onto base of plate. Place 1 tortilla on top and cover with fruits. Add another tortilla, top with fruit and so on. Top with sabayon and raspberry sauce. Garnish with a rosette of whipped cream, mint leaf and reserved container of raspberries. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 29832,"Orange-Spiced Cheesecake 1 box (17 ounces) frozen cheesecake (recommended: Sara Lee - not NY style) 1/3 cup orange marmalade 2 tablespoons orange liqueur (recommended: Cointreau) 1 tablespoon orange juice concentrate 1/4 teaspoon five-spice blend 1 orange, sliced Instructions: Cut the cheesecake into quarters and thaw according to package instructions. In a large saucepan over medium-high heat combine the marmalade, orange liqueur, orange juice concentrate, and orange slices. Simmer until thick and syrupy, about 10 minutes. To serve, spoon warm orange spice mixture over the top of cheesecake slices. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 29833,"Pasta alla Trapanese: Trapanese-style Pasta 8 large vine-ripened tomatoes, quartered 4 cloves garlic, peeled Bunch fresh basil leaves, torn 1/2 cup/117 ml extra-virgin olive oil, plus extra for frying eggplant and potatoes Salt 2 eggplants, cubed 3 large potatoes, peeled and thinly sliced into strips 1 pound/500 g spaghetti 1 cup/228 g freshly grated Pecorino cheese Instructions: To make the sauce also called 'pesto alla trapanese': Put the tomatoes, garlic and basil in a large mortar. Add the extra-virgin olive oil, salt and use a pestle to crush the ingredients into a paste. If the pesto looks too dry, add more olive oil. Crush the ingredients until the pesto sauce is even in consistency. Alternatively, place the above ingredients in a food processor and puree. Heat up extra-virgin olive oil in a saucepan and fry the eggplant until golden. Place the fried eggplant on an absorbent paper towel to drain the excess oil. Season the eggplant, while hot, with salt. Follow the same procedure to fry up the potatoes. Place the spaghetti in a pot of boiling salted water. Stir initially to prevent the strands from sticking. Drain the spaghetti when it is 'al dente'. Place the spaghetti in a large mixing bowl, add the pesto sauce, half the quantity of the fried eggplant, potatoes, Pecorino cheese, and mix thoroughly. Transfer to a large serving bowl and top with the remaining eggplant, potatoes and Pecorino cheese. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 29834,"Curried Sweet Potato-Apple Soup 3 medium sweet potatoes 3 tablespoons unsalted butter 1 small onion, chopped 2 cloves garlic, smashed 1 2-inch piece ginger, peeled and grated 1/4 teaspoon freshly grated nutmeg, plus more for garnish 1 1/2 teaspoons Madras curry powder Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth 1 1/4 cups chunky applesauce 1 tablespoon extra-virgin olive oil 1 tablespoon apple cider vinegar 1 to 2 tablespoons chopped fresh cilantro Instructions: Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.
Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29835,"Bourbon-Sweet Potato Brulee 2 pounds sweet potatoes (3 to 4 medium to large) 2 cups organic heavy cream 1/2 cup dark brown sugar 1/3 cup bourbon 1/2 teaspoon salt 1/2 teaspoon nutmeg 5 to 7 tablespoons turbinado sugar Instructions: Preheat the oven to 400 degrees F. Pierce the sweet potatoes all over with a fork, and then bake on a shallow baking pan until soft, about 1 hour (no need to wrap in foil). Remove the potatoes to cool. Lower the oven temperature to 325 degrees F. While the potatoes are cooling, whisk together the cream, brown sugar, bourbon, salt, and nutmeg. (You could also add cinnamon, though it may suggest pumpkin pie flavors and will over shadow the smoky bourbon flavor.) Peel the potatoes, and then cut into 2-inch pieces and mash until very smooth. Add the mashed potatoes to the cream mixture and whisk well to thoroughly combine. Pour the mixture into a 2-quart flameproof baking dish and bake 40 to 45 minutes. The custard will be firm but not dry looking when done. When ready to serve, evenly sprinkle the turbinado sugar over the top. Position the blowtorch flame just above the sugar and move the flame back and forth in rows until the entire top is slightly burnt. Let stand until the sugar hardens, about 4 to 5 minutes, and then serve. (No blowtorch? Run the dish under the broiler, 4 inches from the flame, about 5 to 8 minutes.) ","[Bourbon, Port, Tawny Port, Sherry]" 29836,"Guatemala San Sebastian Coffee Chocolate Mousse 1 teaspoon unflavored gelatin or 1 tablespoon modified tapioca starch (recommended: Ultratex 8) 1 tablespoon cold water 2 tablespoons hot water 1/4 cup dark cocoa powder 1/3 cup powdered sugar 1 cup heavy cream 1 vanilla bean, seeds scrapped or 1 teaspoon vanilla extract 1/4 cup brewed dark roast coffee Shaved chocolate, for garnish Fresh fruit, for garnish Instructions: Add the gelatin and cold water to a small bowl and allow it to sit for 2 minutes. Add hot water and stir until the gelatin is dissolved. Cooks Note: If you are using modified tapioca starch, this step is not necessary just add it to cocoa mixture and continue. In a stand mixer, add the cocoa and sugar and blend on low speed with the whisk attachment, until well combined. Add the cream, vanilla bean seeds and coffee and mix on high speed until stiff peaks are formed. Stir in the gelatin and mix for 1 minute. Remove the mousse from the mixer and portion into serving dishes. Refrigerate for 1 to 2 hours. Garnish with shaved chocolate or fresh fruit and serve. ","[Malbec, Zinfandel, Petite Sirah, Barbera]" 29837,"Chocolate-Chip Smooches 3 egg whites 1 cup sugar 1/2 teaspoon vanilla (optional) 1/3 cup roughly chopped walnuts 1/3 cup roughly chopped pecans 1/3 cup chocolate chips Instructions: Beat egg whites until they form peaks. Gradually beat in the sugar and vanilla until then whites are stiff. Gently stir in the nuts and chocolate chips with a spoon. Drop the batter on parchment paper on a baking sheet in teardrops, Bake for 20 to 30 minutes in preheated 300 degree oven, until smooches are hard but still white. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 29838,"Blue Cheese Burgers 2 pounds ground chuck 1 pound ground sirloin 1/2 cup seasoned dry bread crumbs 1/4 cup steak sauce (recommended: Crosse and Blackwell) 3 extra-large eggs 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 8 to 10 hamburger buns 8 ounces blue cheese, sliced (recommended: Danish Blue) Arugula and sliced tomatoes, for serving, optional Instructions: In a large bowl, carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form into 8 to 10 hamburger patties and press lightly into shape. Prepare a charcoal or a stove-top grill. Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 29839,"Chicken Burgers with Lemongrass and Lime 1 1/2 pounds, ground chicken 1 onion, finely grated 1 cup fresh white bread crumbs 1 clove garlic 1 lemongrass stalk, green part removed, finely chopped 2 tablespoons chopped fresh cilantro 2 teaspoons finely grated lime zest 1 tablespoon fish sauce 2 teaspoons caster sugar (superfine) Soft rolls Lettuce leaves Fresh mint Cilantro leaves Asian Chili Sauce Serving suggestion: Spicy Slaw, recipe follows 1 tablespoon rice vinegar, mirin or white vinegar 1 tablespoon caster sugar (superfine) 1 1/2 tablespoons freshly squeezed lime juice 2 tablespoons fish sauce 2 long red chiles, deseeded and finely chopped 1/2 teaspoon salt 2 tablespoons caster sugar (superfine) 2 tablespoons rice vinegar, mirin or white vinegar 2 large carrots, cut into small matchsticks 2 cups white cabbage, shredded 4 celery ribs, trimmed, cut into small matchsticks 1 large red onion, thinly sliced 1 cup fresh mint leaves 1 cup cilantro leaves Instructions: Combine the ground chicken, onion, breadcrumbs, garlic, lemongrass, cilantro, lime zest, fish sauce and sugar into a large bowl. Incorporate the ingredients well with your hands. Divide and shape the mixture into 6 patties, and then cover and refrigerate them for 30 minutes.
Light a barbeque or preheat a chargrill pan that has been brushed with a little flavored, light oil, such as grape seed or canola.
Grill the patties for 4 minutes on each side or until they are fully cooked through. To serve, layer the burgers on the soft rolls with lettuce, mint, cilantro leaves and chili sauce. These burgers are great with the Spicy Slaw.
Mix together the vinegar, sugar, lime juice, fish sauce, chiles and salt. Stir together until the sugar is dissolved. Mix together the sugar and rice vinegar, add the carrot and let marinate for 20 minutes. Drain the carrot and add to the cabbage with the celery, onion, mint and cilantro in a large bowl. Add the dressing and toss together. Serve with the burgers.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29840,"Cornish Hens Stuffed with Couscous with Okra and Tomatoes 3 cups chicken stock, divided 1/4 cup dried apricots, chopped 2 tablespoons olive oil 1 small yellow onion, finley chopped 2 cloves garlic, finely chopped 1/8 teaspoon allspice 1/8 teaspoon cinnamon 2 cups instant couscous 1/4 cup slivered almonds, toasted Salt and freshly ground pepper 3 tablespoons unsalted butter, divided 2 teaspoons honey 2 Cornish hens (about 1 1/4 pound each) Peanut oil, to fry 1 pound okra, trimmed and cut into 1/2 inch rounds 2 cups corn meal 1 small red onion, finely chopped 2 cloves garlic, finely chopped Pinch of red pepper flakes 1 cup diced tomatoes 2 tablespoons red wine vinegar 1 tablespoon capers 1/4 cup chopped parsley Salt and freshly ground pepper Instructions:

1. Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of the butter, the almonds and the honey and season with salt and pepper to taste. 2. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the chicken, then rub each with the remaining butter and season with salt and pepper to taste. Season hens on all sides in an oven-proof saute pan and place in oven. 3. Roast for 35-40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining 1 cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper. Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of butter, the almonds, and the honey and season with salt and pepper to taste. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the hens, then rub each with the remaining butter and season with salt and pepper, to taste. Season hens on all sides in an oven-proof saute pan and place in oven. Roast for 35 to 40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper. Heat oil in fry pan. Dredge okra in corn meal and fry until golden brown. Immediately toss with remaining ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29841,"Sparkling Bourbon Lemonade 1 cup sugar 1 cup fresh lemon juice (about 4 large lemons) 1/2 cup fresh orange juice (1 large orange) 4 cups club soda, chilled Lemon slices (about 4 large lemons) Orange slices (1 large orange) 1 bunch fresh mint sprigs, plus more for garnish Crushed ice 6 shots bourbon Instructions: Combine 1 1/2 cups water and sugar in a small saucepan over high heat. Cook until the sugar is dissolved, about 2 minutes. Cool the simply syrup completely. This simple syrup can be made 1 week in advance and stored, covered, in the refrigerator. Combine the simple syrup, lemon juice and orange juice in a pitcher. Mix in the club soda. Add the lemon slices, orange slices and mint. Fill glasses with crushed ice. Add 1 shot bourbon to each glass and fill to the top with the sparkling lemonade. Garnish each glass with mint. ","[Burgundy, Prosecco, Sauvignon Blanc, Ros]" 29842,"Aunt Eileen's Christmas Butter Cookies 1 cup butter 1 cup sugar 1 egg 2 teaspoons vanilla extract 2 2/3 cups all-purpose flour 1/2 teaspoon salt Instructions: In a large bowl cream together the butter and sugar until light and fluffy, using a hand beater. Beat in the egg and then the vanilla. In a separate bowl, combine the flour and salt. Stir the dry ingredients into the wet ingredients until just incorporated. Roll the dough into a log, on a work surface, wrap in parchment and chill in the refrigerator for at least 1 hour. Put 2 cookie sheets in the refrigerator to chill as well. Preheat the oven to 400 degrees F. Remove the chilled dough from the refrigerator and slice into 1/4-inch rounds. Arrange 2 inches apart on the chilled cookie sheets and bake until lightly golden on the edges, about 8 to 10 minutes. Remove the cookies from the cookie sheets and put on a cooling rack to cool before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 29843,"Miami Hot Dog 1 tomato, diced 1/2 cup diced mango 4 scallions, chopped 1 small bunch fresh cilantro, chopped 1 tablespoon finely chopped seeded jalapeno pepper 2 teaspoons apple cider vinegar 1/4 teaspoon garlic powder Kosher salt and freshly ground pepper 8 slices applewood-smoked bacon 8 beef hot dogs Spicy mustard, for serving 8 hot dog buns Crushed potato chips, for topping Instructions: Preheat grill to medium. Combine the tomato, mango, scallions, all but a few tablespoons of the cilantro, the jalapeno, vinegar and garlic powder in a large bowl. Season with salt and pepper and mix until combined. Refrigerate until ready to serve. Wrap a slice of bacon around each hot dog. Grill, turning, until the bacon is browned, about 5 minutes. Spread mustard on the buns; fill with hot dogs. Top with mango salsa, crushed potato chips and the remaining cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 29844,"The Lisa Marie Grilled Cheese 8 slices bacon 4 tablespoons brown sugar 4 tablespoons maple syrup 4 tablespoons butter, at room temperature 4 thick slices firm white bread 8 tablespoons peanut butter 4 1-1/2-ounce slices Wisconsin Butterk?se cheese 2-3 bananas, sliced or chunked 1 cup hot fudge or chocolate sauce Instructions: Preheat oven to 350 degrees F. Place bacon slices on baking sheet pan with sides (jelly roll pan) and bake until lightly browned and starting to crisp, about 5-6 minutes. Meanwhile, mix brown sugar and maple syrup until smooth. Brush hot bacon slices with mixture, using a pastry brush. Return to oven for another 5-6 minutes, turning once and being careful not to burn sugar. Remove to cooling rack and let cool. Heat griddle or saut pan over medium heat. Butter one side of bread slices. Spread other side with peanut butter. Top each slice, peanut butter-side up, with 1 Butterk?se slice and some banana slices. Place butter-side down on griddle and grill until sandwich bread bottoms are light golden brown. Meanwhile, heat chocolate sauce until warm. Dip each slice of bacon into warm chocolate to cover half of strip and place over bananas. To serve, drizzle sandwiches with additional chocolate sauce. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 29845,"Tex-Mex Tofu and Quinoa Bowl 1 cup quinoa 1/2 cup fresh cilantro, plus more for topping 3 tablespoons fresh lime juice (from about 2 limes) 1 tablespoon plus 2 teaspoons honey Kosher salt and freshly ground pepper 1/3 cup plus 1 tablespoon vegetable oil 2 teaspoons chipotle hot sauce 1 14-ounce block extra-firm tofu, sliced 1/2 inch thick from the short side 1 teaspoon ground cumin 2 carrots, shredded 4 radishes, thinly sliced 1 avocado, sliced Instructions: Cook the quinoa as the label directs. Meanwhile, puree the cilantro, lime juice, 2 teaspoons honey, 3/4 teaspoon salt and a few grinds of pepper in a blender. With the blender running, slowly drizzle in 1/3 cup vegetable oil. Toss the cooked quinoa with 3 tablespoons of the cilantro dressing and season with salt and pepper; set aside. Stir the remaining 1 tablespoon honey and the hot sauce in a small bowl. Lay out the tofu slices on a double layer of paper towels and gently press with another double layer of paper towels to dry. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season the tofu on both sides with the cumin and salt and pepper to taste. Add the tofu to the skillet in a single layer and cook until browned and crisp, 4 to 5 minutes per side. Remove from the heat and spread the tops of the tofu slices with the honey-hot sauce mixture. Divide the quinoa among bowls; top with the tofu, carrots, radishes and avocado, and season with salt and pepper. Top with the remaining dressing and cilantro. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 29846,"Scallops with Country Ham and Red-eye Gravy 1 pound mixed greens, like mustard, kale and spinach 8 ounces sea scallops 3 tablespoons olive oil Four 4-ounce slices country ham (recommended: Smithfield) cut into 1/2-inch strips 1/2 cup water Instructions: Heat a large skillet over medium-high heat. Add the greens and cook until wilted. Divide evenly among the ramekins. Keep warm. In the same skillet, saute the scallops in 2 tablespoons of the oil over medium-high heat until brown, about 3 to 5 minutes on each side. Remove from the skillet and place on top of the greens. Add the remaining tablespoon of oil to the same skillet. When hot, quickly saute the ham. Remove from the skillet and place on top of the scallops. Pour the water into the skillet and bring to a boil. Cook for about 1 minute, scraping up any browned bits, until the liquid is reduced by about half. Pour the gravy over the ramekins. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29847,"Peach Fool 1 tablespoon unsalted butter 3 cups sliced peaches, skin on, pitted, (about 1/2-inch thick) 1/4 cup superfine (or granulated) sugar plus 2 tablespoons 2 tablespoons orange liqueur (recommended: Grand Marnier) 1 cup heavy cream 2 teaspoons vanilla extract Instructions: Heat a medium skillet and add the butter. When the butter melts, add the peaches and 1/4 cup sugar. Stir to blend and cook for 1 minute. Remove the skillet from the heat and add the orange liqueur. Return the skillet to the heat and cook the peaches over medium heat until they are tender when pierced with the tip of a knife, 1 to 2 additional minutes. Transfer the peaches to a platter and spread them out. They will cool more quickly that way. Refrigerate so they cool completely. In the bowl of an electric mixer fitted with the whisk attachment (or, alternatively, with a whisk by hand) whip the cream until it forms soft peaks. Whisk in the remaining 3 tablespoons sugar and the vanilla. Whip until fairly firm in texture. When the peaches are cooled, fold them (and any cooking liquid sitting on the platter) into the whipped cream and transfer to a serving dish or individual glasses. Refrigerate until ready to serve. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 29848,"Whole Truck Burger 12 ounces Angus chuck ground beef Kosher salt and freshly ground pepper
   12 strips bacon 3 sesame seed burger buns 3 organic free-range eggs 4 1/4 ounces Quebec cheese curds 3 leaves lettuce, for serving 6 slices heirloom tomato, for serving 9 slices dill pickle, for serving 15 slices jalapeno, for serving 6 slices red onion, for serving 3 teaspoons Portuguese pepper aioli or your favorite aioli, for serving Instructions: Preheat the grill to high heat.
   Sprinkle the beef with salt and pepper and form into 3 patties. Grill to desired doneness.
   Meanwhile, alongside the beef on the grill, cook the bacon to desired crispness and toast the buns. Fry the eggs sunny-side up on the grill, and then transfer to a plate.
   When the burgers are almost done cooking, top with the cheese curds.
   Top each burger patty with 1 egg, 4 strips of the bacon, 1 lettuce leaf, 2 tomato slices, 3 pickle slices, 5 jalapeno slices, 2 onion slices and 1 teaspoon of the aioli and serve on the toasted buns.
   ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 29849,"Spicy Lemonade with Jalape?o Ice Cubes 2 medium jalape?os, stemmed and sliced into 12 slices each 2 quarts lemonade, store-bought or homemade 2 to 3 medium jalape?os, stemmed, seeded and sliced into 1/4-inch slices
   2 to 3 lemons, sliced into wheels
   Instructions: For the jalape?oice cubes: Place a jalape?o slice in each well of 2 ice cube trays. Fill with water and freeze until solid, about 4 hours. For the lemonade: In a beverage dispenser or pitcher, add the lemonade, jalape?o slices and lemon slices. Let sit, refrigerated, for at least 1 hour before serving. Serve in glasses filled with jalape?o ice cubes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 29850,"Poached Eggs with Herb Mayonnaise 1/2 tablespoon tarragon vinegar Salt Pepper 1 cup hazelnut oil, plus 1 tablespoon 1 teaspoon fresh tarragon, chopped 1 teaspoon chives, chopped 1 teaspoon fresh marjoram, chopped 2 cups mixed lettuces, rinsed and dried 2 teaspoons champagne vinegar 3 eggs, poached until yolk is almost set, in a bowl of cold water Instructions: In a bowl, whisk together the vinegar and salt and pepper, to taste. Drizzle in the hazelnut oil, gradually at first, whisking, to form an emulsion. Then add oil at a faster rate, whisking to retain the emulsion. When one cup of the oil has been incorporated into the mayonnaise, stir in the herbs. Pile the lettuce on a plate in a mound, drizzle it with 1 tablespoon of oil and 2 teaspoons of vinegar. Remove the eggs from the bowl with a slotted spoon, lightly dry them with a paper towel, trim off loose strands of egg white, and place the eggs on the lettuce. Spoon a dollop of herbed mayonnaise on each egg. Recommended Drink: Pol Roger Brut Champagne, Non-Vintage ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 29851,"Inside Out Burger 6 slices bacon, cut into bite size pieces 8 ounces cremini mushrooms, cleaned and sliced 2 pounds ground chuck 1 large shallot, diced 1 teaspoon black pepper 1 teaspoon coarse salt 2 tablespoons Worcestershire sauce 4 ounces Swiss cheese, cubed 4 sesame seed buns 2 tablespoons grapeseed oil Instructions: Preheat the oven to 400 degrees F Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl. In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties. Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way. Over medium-high heat, heat a large skillet with grapeseed oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers. Remove from the oven and serve on a sesame seed bun. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 29852,"One-Tray Chicken with Rice Pilaf\u202f 4 bone-in chicken thighs, breasts or legs (you can also use pork chops, tenderloins, T-bone steaks, etc.) 4 cloves garlic 2 sweet potatoes or any other kind of potato or root vegetable, cut into quarters or large chunks 1 lemon, cut into quarters 1 onion or fennel bulb, leek or cabbage, cut into quarters or large chunks 1/4 cup olive or other oil 1 tablespoon sturdy herb, such as rosemary, thyme, etc., optional 1 tablespoon of your favorite spice mix (I'm going with Old Bay seafood seasoning for this one) 1 cup long-grain white or brown rice 1 tablespoon olive or other oil 1/2 cup diced onion 2 cups stock or water Salt Instructions: For the chicken: Preheat the oven to 450 degrees F. Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
   Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
   For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 29853,"Bologna and Cheese Salad 1/2 cup extra-virgin olive oil 2 tablespoons Baynols vinegar 1 tablespoon lemon juice Sea salt and freshly cracked black pepper 1 head radicchio 1 head endive 2 cups arugula 1 cup toasted pine nuts Vegetable oil 8 slices mortadella 6 ounces Gorgonzola Instructions: In a small bowl, whisk together oil, vinegar, and lemon juice. Season with salt and pepper and place in refrigerator. Roughly chop all lettuces and place in bowl. Lightly toss in the pine nuts. Heat oil in saute pan over low heat. While oil warms, spread mortadella into individual sheets. Place dollop (little less than an ounce) of Gorgonzola in the center of each slice and fold mortadella up and around the cheese to form a package. Twist once, and insert toothpick to hold bundle in place. Place the packages in the saute pan and cook about 2 minutes until crispy. Flip and cook 2 minutes more. Remove to paper towel lined plate. Keep warm. Pour vinaigrette over salad and toss gently with fingertips. Divide salad between 4 places. Place 2 meat parcels on top and crack fresh black pepper over each plate. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 29854,"Steamed Maryland Blue Crabs for 14 1 bushel (about 8 dozen) live Maryland blue crabs, preferably large. (NOTE: Males are usually larger.) A bushel is enough for 2 to 3 pots of crabs, depending on their size. 2 (12-ounce) cans beer 4 cups water
   1 (8-ounce) packet crab boil seasoning, usually available where crabs are purchased
   2 sticks butter, melted (optional) Instructions: Eating guidelines: It is easier to learn how to eat crabs from an expert, but if none is available, here are step-by-step instructions. First, pull off claws and legs. Break legs and check for meat. Sucking is okay. Some like to save the claws for last because they are rather dessert-like, although the \lump\ meat from the body is prized most. Next, turn the crab on its back. You will see an elongated part of the shell that looks like a \T.\ Some call it the key, even though it doesn't look very much like one. The female key is plumper; the male's is more elongated. Pull the key back, breaking it off, which makes the rest of the shell easy to remove. Now the body of the crab is shell-less. You will now see the long rib-like strips on either side of the cavity. These are the crab's gills. Edible, but not very good. Pull them off, and you will more easily be able to break the crab in half. When you do this, you will most likely now see a good amount of white, fleshy \lump\ crab meat. Continue opening the small sections to expose more meat. You will not need mallets or hammers for this. When you are ready for the claws, break them in half at the joint. Take a wooden mallet and whack the large half hard. Don't be shy. Other helpful hints: Don't wear your Sunday best. If it tastes good, you can eat it. Plates and cutlery are unnecessary; the brown paper is a communal plate. Bibs are for babies. When finished, steamed hand towels are very welcome. The easiest way to dispose of the mess is to roll up the brown paper with all the shells, etc. on it -- taking care to \rescue\ knives, bowls, etc. first -- and discard in outdoor trash can. The garbage may attract animals, so be sure to keep the lid on tight. Note: Leftover crabs are excellent cold, served with a mayonnaise based dipping sauce. Cooked crabs will keep in refrigerator for a few days. Cover tables, preferably outdoors, with brown packaging paper and tape. For each pot of crabs, add water, beer, and approximately 1/4 packet of crab boil seasoning to pot. Bring to boil. With gloves on, remove crabs from bushel, you may have to pull them apart (carefully!) and put/shake a few at a time into pot. It is best to grab them from behind to avoid the claws, as their legs only move forward. Add enough crabs to fill bottom of pot. Sprinkle more crab boil seasoning over first layer of crabs. Continue, alternating crabs and seasoning until pot is nearly full, leaving about an inch at the top. Cover tightly. Steam over high heat for 14 to 16 minutes, or until shells are bright orange. Halfway through cooking time, shake pot to redistribute seasoning. When done, remove pot from heat. Drain over sink the accumulated liquid from pot. Spread crabs onto large tray; place in center of table where guests help themselves. Serve with small dishes of melted butter and, for those who like added seasoning, place small bowls of extra crab boil seasoning on table. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29855,"Hot Chocolate Brownies Cooking spray 2 sticks (1 cup) unsalted butter, melted and cooled 1 cup sugar 3 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/2 cup hot chocolate or cocoa mix 1 teaspoon fine salt 1/2 teaspoon baking powder One 12-ounce bag semisweet chocolate chips 72 mini marshmallows Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray. Stir together the butter, sugar, eggs and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt and baking powder and stir until just combined. Stir in half the chocolate chips. Spread the mixture in the prepared baking pan. Bake until the brownies begin to pull away from the edges of the pan and are set in the center, 30 to 35 minutes. Remove from the oven, immediately sprinkle with the remaining chocolate chips, and let stand until they are very soft, about 5 minutes. Spread the melted chips evenly with a spatula, and let cool for about 10 minutes. Use the foil to lift the brownies out of the pan, and let cool completely on a rack. Cut into 24 squares, and top each with 3 mini marshmallows. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 29856,"Creole Pinto Beans 2 tablespoons coconut oil 4 leeks, white parts only, sliced thin and washed to remove dirt
   2 medium carrots, chopped 2 stalks celery, chopped 8 ounces shiitake mushrooms, chopped
   4 cloves garlic, diced
   4 sprigs fresh thyme, chopped, or 2 teaspoons dried thyme 2 bay leaves
   1 tablespoon Creole seasoning blend (should be spicy)
   5 cups mushroom broth
   One 12-ounce bottle dark beer
   One 14-ounce can diced tomatoes with juices
   2 cups dried pinto beans, soaked overnight and drained 2 to 4 tablespoons red miso paste (depending on saltiness)
   Coarsely ground black pepper
   Sour cream, for garnish
   Sliced green onions, for garnish
   Instructions: Heat the coconut oil in a Dutch oven set over medium heat. Add the leeks, carrots and celery, and saute until soft, about 5 minutes. Add the mushrooms, garlic, thyme, bay leaves and creole seasoning; stir, and saute 2 more minutes. Add the mushroom broth, beer, tomatoes and pinto beans. Bring to a simmer, then cover with a tight-fitting lid and cook until the beans are tender, about 1 hour. Uncover the pot and cook until the liquid is reduced by one-third, about 15 minutes. Season with 2 tablespoons of the miso paste and some pepper. Taste and add more miso as needed. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 29857,"Glazed Chicken with Dried Fruit and Parsnips 2 tablespoons extra-virgin olive oil 6 medium shallots 4 medium-large parsnips, peeled and cut into 1-inch chunks 1/3 cup apricot preserves 2 tablespoons whole-grain mustard 1 teaspoon ground ginger 1/2 teaspoon ground cumin 8 medium skin-on, bone-in chicken thighs Kosher salt and freshly ground pepper 1/2 cup pitted prunes, roughly chopped 1/2 cup dried apricots, roughly chopped 1 tablespoon apple cider vinegar Instructions: Position a rack in the center of the oven and preheat to 425. Heat the olive oil in a large ovenproof skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes. Whisk the apricot preserves, mustard, ginger and cumin in a bowl. Season the chicken with salt and pepper; toss with the apricot glaze. Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes. Push the chicken to the side of the skillet, then stir the vinegar into the pan juices (add up to 2 tablespoons water if the sauce is too thick). Serve from the skillet. ","[Chardonnay, Riesling, Pinot Grigio, Cava]" 29858,"Grilled Chicken Breasts and Linguica 8 pieces boneless, skinless chicken breasts, 6 to 8 ounces each Grill seasoning, preferred brand Montreal Seasoning, or salt and coarse pepper, to your taste 1 lemon. juiced 3 tablespoons dry cooking sherry 1/3 cup extra-virgin olive oil 1 1/2 pounds linguica sausages A handful of chopped flat leaf parsley Instructions: Preheat oven to 375 degrees F. Preheat a grill pan over high heat. Season chicken with grill seasoning or salt and pepper. Combine lemon, sherry and oil in a shallow dish and turn chicken in the mixture to coat evenly. Score chicken 2 minutes on each side on grill. Transfer to a baking dish and set chicken into oven. Roast chicken for 15 minutes. Add linguica to hot grill pan and reduce heat to medium high. Grill 10 minutes to crisp casings and remove from heat. Pile chicken on serving plate and top with parsley. Pile linguica along side chicken and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 29859,"Fish Stock Reserved bones of white fish 1 medium onion, roughly chopped 2 garlic cloves, roughly chopped 2 thyme sprigs 2 carrots, roughly chopped 2 celery stalks, roughly chopped (optional) Scallion trimmings Cilantro stems Instructions: Put all ingredients into a stockpot and add enough water to just cover ingredients. Bring to a gentle boil then reduce to a simmer. Cook for 30 minutes. Strain and cool then refrigerate or freeze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29860,"Falafel 2 cups dried chickpeas, soaked in water and covered over night 1/2 cup finely chopped yellow onion 3 cloves peeled and crushed garlic 1/2 cup sesame seeds 1/4 cup finely chopped parsley 1/4 tablespoon kosher salt 2 teaspoons ground cumin 2 teaspoons baking powder 2 teaspoons ground coriander 1/4 teaspoon ground black pepper 1/2 teaspoon cayenne pepper Oil, for deep-frying Pita bread Lettuce Cucumbers Tomatoes Onions Instructions: Soak chickpeas in water overnight. Run chickpeas through food processor. Blend in yellow onion, garlic, sesame seeds parsley, salt, cumin baking powder, coriander, black pepper, and cayenne pepper, and let stand for 1 hour. Form into balls about 1-inch in diameter. Deep fry in oil until golden brown. This takes approximately 4 to 5 minutes. Serve in a pita bread and fill with lettuce, cucumber, tomatoes, and onions. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 29861,"Grape and Ricotta Crostata 1 pie crust (recommended: Pillsbury) 1 1/2 cups grape jam or jelly 1 cup whole-milk ricotta 1/2 cup seedless grapes, sliced in half 1 egg Powdered sugar, for dusting Instructions: Preheat oven to 375 degrees F. Unroll pie crust and place on parchment-lined baking sheet. Spread grape jam over the pie crust leaving a 1-inch border around the edges. Randomly place tablespoon-sized dollops of ricotta over the grape jam. Fold in the edges of pie crust over the filling. In a small bowl, beat the egg and brush over pie crust. Randomly place the grapes flat side down onto the crust. Bake for 20 minutes until crust is golden and filling is puffed slightly. Remove to a wire rack, cool 10 minutes. When cool, dust with powdered sugar and cut into slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29862,"Chorizo and Corn Bread Stuffing 1 white onion diced 1/2 cup chopped carrot (1 large carrot) 1/2 cup chopped celery 1 tablespoon chopped garlic 2 cups crumbled corn bread 1/2 cup chicken stock 1/4 cup chopped cilantro Instructions: 1 pound hard chorizo diced; Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes. Preheat the oven to 350 degrees F. Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes. Add the crumbled corn bread, chicken stock, and cilantro. Make sure that the stuffing itself is not to dry but at the same time not to wet. Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 20 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 29863,"Sauteed Head-on Prawns with Two Ginger Beurre Noisette 4 ounces butter 12 large head on prawns, (U-5's), tail peeled using salt-water technique Fleur de sel, for seasoning Ichimi (Togarashi), for seasoning 2 large shallots, minced 1 tablespoon ginger, minced 2 tablespoons gari (pickled ginger), sliced thinly 2 lemons, juiced 1 tablespoon chives, finely chopped Instructions: In a large saute pan, melt the butter on high heat until brown, about 8 to 12 minutes. Season the prawns with fleur de sel and ichimi and quickly saute for 2 to 3 minutes. Add the shallots, both gingers, and juice. Check for seasoning. (Be careful not to burn your tongue!) Plate the prawns on a large oval and garnish with chives. Wine suggestion: Renwood Viognier 1995 ","[Viognier, Riesling, Gewrztraminer, Pinot Grigio]" 29864,"Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts 8 cups water 2 cups wild rice 2 teaspoons salt, plus more to taste 1 bay leaf 12 sprigs thyme 4 teaspoons grapeseed or canola oil 2 pounds chanterelle or portobello mushrooms, wiped clean and chopped 1/2 cup olive oil 6 tablespoons balsamic vinegar 4 large shallots, thinly sliced 2 teaspoons fennel seeds, toasted and cracked 2 teaspoons cumin seeds, toasted and cracked 2 teaspoons coarsely chopped fresh thyme leaves 2 teaspoons freshly ground black pepper 1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots 1 cup chopped walnuts, toasted 1 pound stemmed arugula or watercress 8 ounces fresh white goat cheese, crumbled (about 1 cup) Instructions: To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice. In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside. To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits. In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits. To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 29865,"Budin de Polenta with Mushroom and Sausage 1 pound sweet Italian sausage 1 pound chorizo 1 pound morcilla or Argentine blood sausage 2 cups milk 2 cups chicken stock 1 ancho or pasilla 2 tablespoons butter 1 sprig rosemary 1 sprig basil Salt and pepper 2 cups instant polenta 1/2 cup shredded Spanish manchego 1/2 cup thinly sliced shallots 4 garlic cloves, sliced thinly 1 cup stemmed and quartered portobello (about 1 to 2 mushrooms) 1 cup chanterelle strips (about 7 to 8 mushrooms) (stemmed and pulled apart with your fingers) 1 cup stemmed and julienned shiitakes (about 7 to 8 mushrooms) 1 cup Merlot 1/2 pint currant tomatoes 1 bunch basil, leaves picked 1 tablespoon butter Instructions: Preheat oven to 350 degrees F. In a large saute pan, saute sausages, and place in the oven at 350 degrees for about 7 to 8 minutes. Lower oven temperature to 250 degrees F. Meanwhile, start the polenta. Combine milk, stock, cl, butter, herbs, salt, and pepper in a heavy saucepan. Bring to a boil and remove herbs. Slowly pour in polenta whisking constantly until thick. Remove immediately and add the cheese, stirring until incorporated. Pour into a lightly buttered bowl. Place in 250 degree F oven until ready to serve. Remove sausage from the pan and drain the fat. To the same pan, add shallots, garlic, and mushrooms. Cook until soft. Add wine and tomatoes and place sausages back into the pan. Reduce down 3/4 of the way; finish with picked basil and butter. Remove polenta from oven, invert onto a large platter. Place sausage mixture around the polenta. ","[Cabernet Sauvignon, Tempranillo, Garnacha, Barbera]" 29866,"Antipasto Lettuce Cups 3 ounces Genoa salami, diced 3 ounces soppressata, diced 3 ounces fresh mozzarella, diced 3 ounces provolone, diced 1 12-ounce jar marinated artichokes, drained and chopped, marinade reserved 1 cup cherry tomatoes, quartered 1/2 cup pitted Castelvetrano olives, chopped 10 to 12 Peppadew peppers, minced 1/4 cup red wine vinegar 14 to 16 leaves Little Gem lettuce Torn fresh basil, for topping Instructions: Combine the salami, soppressata, mozzarella, provolone, artichokes, tomatoes, olives, peppers, vinegar and 1/4 cup artichoke marinade in a bowl. Divide among the lettuce cups. Sprinkle with basil. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 29867,"Warm Brown Rice Salad 2 3/4 cups salted water 1 cup uncooked long grain brown rice 3 tablespoons each vegetable and olive oil 3 to 4 tablespoons rice or Champagne vinegar Touch of Dijon mustard Salt and freshly ground pepper 2 cups thawed frozen \petite\ peas 1/4 cup torn basil leaves 1/4 cup chopped flat leaf parsley leaves Instructions: Bring water to a boil, add brown rice, cover and cook over very low heat for 30 minutes. Check the brown rice; if not tender, cook for 5 minutes longer. Drain and spread the rice out in a shallow bowl to cool somewhat. While rice is cooking in the bottom of a mixing bowl combine the oils, vinegar, mustard and season to taste with salt and pepper. When chicken is done, combine the rice, peas, basil and parsley and adjust the seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29868,"Triple-Layer Berry Cheesecake Bars Nonstick cooking spray, for greasing the pan 9 ounces graham crackers (about 16 crackers)
1/2 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, melted Two 1/4-ounce packets unflavored powdered gelatin Six 8-ounce packages cream cheese, at room temperature 2 cups confectioners' sugar 1 cup sour cream Juice of 1 lemon 2 tablespoons pure vanilla extract Kosher salt 6 ounces raspberries 6 ounces blackberries 4 tablespoons unsalted butter, cubed 1/2 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup light brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon ground cinnamon Instructions: For the cheesecake: Grease a 9-by-13-inch baking dish with cooking spray. Pulse the graham crackers and granulated sugar in the bowl of a food processor until fine crumbs form. Drizzle in all the butter while pulsing until the mixture is wet and comes together. Tightly press into the bottom of a 9-by-13-inch baking dish. Chill until ready to use. Clean out the bowl and set aside to use later. Combine the gelatin with 1/3 cup warm water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners? sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour a third of the mixture on top of the graham cracker crust and smooth out with an offset spatula. Refrigerate until slightly set, about 30 minutes. Evenly divide the remaining batter between 2 medium bowls.
Meanwhile, puree the raspberries in the bowl of a food processor until smooth. Fold the puree into one of the bowls and stir gently until completely combined. Pour on top of the plain batter and smooth with an offset spatula. Refrigerate until slightly set, about 30 minutes.
Clean out the bowl of the food processor and puree the blackberries until smooth. Fold into the remaining batter and stir gently until completely combined. Pour on top of the raspberry batter and smooth with an offset spatula. Refrigerate until all three layers are completely set, about 2 hours.
For the streusel: Meanwhile, melt the butter in a large skillet over medium heat. Stir in the flour, granulated sugar, light brown sugar, pecans and cinnamon and cook, stirring frequently and breaking up the clumps as needed, until the mixture is lightly toasted, 5 to 6 minutes. Spread out onto a baking sheet and break up the crumbles so it resembles granola. Let cool completely, about 1 hour.
Cut the cheesecake into bars and sprinkle with the streusel before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29869,"Long Grain White Rice with Corn, Peppers and Onions 2 large ears fresh corn shucked and all silk removed (1 large (12 to 16 ounces) drained can or 1 (10 ounce) box frozen corn may be substituted. Do not thaw before using.) 3 tablespoons butter, margarine or olive oil 1 medium yellow onion, minced 2 garlic cloves, minced 1 green or red sweet bell pepper, seeded and minced (or use a combination of both peppers) 2 cups long grain white rice (preferably Basmati or Texmati rice) 4 cups rich well seasoned Chicken Stock or \doctored\ *canned broth Freshly ground black pepper Salt to taste Optional: 1 tablespoon additional butter or margarine Instructions: If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural \corn cream. If using canned or frozen corn, simply begin with step #2. To saute the vegetables: Melt the butter (or heat the oil) in a 2 1/2 quart heavy bottomed sauce pot (one that comes with a tight fitting lid). When hot, add the onions and garlic and saute for 3 minutes. Add the green pepper and saute until all the vegetables are softened and very fragrant, about 5 minutes over meduimlow heat. To toast the rice: If using an \aromatic\ rice, rinse it through a sieve (medium mesh) and drain well (see note). Add the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 minutes or until the rice is dry and beginning to turn golden. To simmer (see note): Add the hot broth and return to a boil. Stir in the corn (whether fresh, drained canned or frozen), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 minutes without lifting the lid. To \settle\ and serve: Uncover and add a good amount of fresh pepper and some salt to taste. If desired, stir in 1 tablespoon of additional butter or margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 minutes to absorb any excess moisture. Serve hot. Time Management Tips:

1. For extra ease of preparation when assembling, all listed fresh vegetables can be chopped as much as one day ahead and kept refrigerated in separate (well covered) bowls.
2. The stock can be made months ahead and kept frozen in securely covered, heavy freezer containers. \Variation\ Tips:
3. Changing the type of stock can give your rice dish a totally different taste and (at times) color. Choose your stock according to your menu and don't be afraid to mix different types of stock,vegetables (and herbs) to create an even more complex flavor. Also, always thaw more stock than you'll need so you can boil it down until the volume is reduced (which will concentrate the flavor). Some winning combinations of stock: Beef and chicken, chicken and shrimp, veal and beef, veal and chicken or chicken and fish. Tips From a Teacher: The most renown type of aromatic rice is Basmati rice which (once grown only in Pakistan and India), is now also grown here in the United States. This type of rice is special (although pricey) not only for it's nutty, butterlike and seductive flavor, but during cooking, the grains swell much more in length than in width, making the feel of the cooked rice more distinctive in the mouth. Basmati rice is also lower in starch which encourages the grains to remain separate. Jasmine rice, another long grain white rice once grown exclusively in Thailand, is now also grown here and the flavor is similar to Basmati although the texture is somewhat softer when cooked. The other readilyavailable types of aromatic rice are grown here and come in both white, tan and brown varieties. All of the new domestic breeds of rice are an attempt to duplicate the flavor and aroma of Basmati, at a more affordable price. They can be identified as Texmati, Wehani and Popcorn rice (also called Wild Pecan rice). These are all delicious and lend their own unique characteristics to the finished dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29870,"Mile-High Pecan Pie 2 tablespoons cornstarch 3 large eggs plus 2 egg yolks 3/4 cup dark brown sugar 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract 1 stick plus 5 tablespoons unsalted butter, softened 1/3 cup plus 1/4 cup maple syrup 1/3 cup plus 3 tablespoons light corn syrup 1 3/4 teaspoons kosher salt 1 cup heavy cream 4 cups pecans 1 frozen unbaked 10-inch deep-dish pie shell
   Instructions: Place a sheet pan in the oven and preheat to 375 degrees F. Whisk together the cornstarch with 2 tablespoons cold water in a small bowl to form a slurry. In a food processor, blend together the eggs, yolks, brown sugar, vinegar, vanilla, 1 stick butter, 1/3 cup maple syrup, 1/3 cup corn syrup, 1 teaspoon salt, 1/2 cup heavy cream and the cornstarch slurry. Once smooth, add 1 1/2 cups pecans and pulse in 5-second increments until they are chopped into small pieces. Pour pie filling into shell and place on preheated sheet pan. Bake until the very center of the pie is barely set, 40 to 45 minutes.
   Roughly chop the remaining 2 1/2 cups pecans. Heat a large skillet over medium heat and melt the remaining 5 tablespoons butter, then add 1/4 cup maple syrup and 3 tablespoons corn syrup. Cook, stirring with a wooden spoon, until bubbly, then stir in the remaining 1/2 cup cream and 3/4 teaspoon salt. Reduce heat to low, stir in pecans, and continue cooking, stirring, for about 2 minutes. Pile pecans onto pie and return to oven until you can smell the pecans toasting, about 5 minutes. Allow to cool to room temperature before serving.
   ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 29871,"Lemon Cheesecake Cupcake 1 cup graham cracker crumbs 2 tablespoons melted butter
8 ounces cream cheese, at room temperature 1/2 cup confectioners' sugar
2 teaspoons vanilla
1 egg white
1 1/2 cups pastry flour 1 teaspoon baking powder
1/2 teaspoon salt
1 cup fine sugar
2 ounces (1/2 stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
3 eggs
1/4 cup fresh lemon juice
1 tablespoon limoncello liqueur
Zest of 2 lemons
1/2 cup buttermilk
8 ounces (2 sticks) unsalted butter, at room temperature 1 cup cake shortening
1 teaspoon almond bakery emulsion
1 teaspoon lemon extract
2 pounds confectioners' sugar
Instructions: For the graham cracker crumbs: In small bowl, combine the graham cracker crumbs and butter and stir. Set aside. For the cheesecake filling: Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in the vanilla and egg white until smooth and creamy. Set aside. For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 12 cupcake liners. In a medium bowl, combine the pastry flour, baking powder and salt and set aside. Using an electric mixer with a paddle attachment, cream the sugar, butter and cream cheese on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon juice, limoncello and lemon zest and mix until incorporated. On low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour. Sprinkle 1 tablespoon of the graham cracker crumbs in the bottom of each liner, fill about halfway with the cake batter and top with the cheesecake filling. Bake until an inserted toothpick comes out clean, 25 minutes. For the buttercream frosting: In the bowl of an electric mixer with a paddle attachment, beat the butter and shortening on medium speed until light and fluffy. Add the almond and lemon flavorings and beat for 2 minutes. Add the confectioners' sugar one cup at a time, alternating with 1/4 cup water, and beat until incorporated. Top each cupcake with some of the buttercream frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29872,"Ghirardelli Sinful Chocolate Truffles 1/4 cup heavy whipping cream 2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces recommended: Ghirardelli) 6 tablespoons unsalted butter, cut into small pieces 1/3 cup Ghirardelli unsweetened cocoa Instructions: In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours. Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 29873,"Baked Lemonade Pork Chops 5 cups lemonade (reconstituted, not concentrate) If you make your own fresh lemonade, by all means use it! 1 1/2 cups tomato ketchup 1/2 cup soy sauce 1/2 cup cider vinegar 1/2 cup (1/4 pound) brown sugar 1 teaspoon ground black pepper 2 teaspoons each granulated garlic, onion powder, ground ginger 2 tablespoons each paprika, chili powder 2 tablespoons each fresh finely chopped thyme leaves, oregano leaves, sweet basil leaves, if using dried herbs use 2 teaspoons of each Cooking oil, for the skillet Eight 6-to-8-ounce center cut pork chops (trimmed somewhat lean to avoid excess grease in baking pan) All-purpose flour lightly seasoned with salt and pepper, enough to coat chops Instructions: For the sauce: In a large bowl or pitcher, mix all of the sauce ingredients together. Set aside. Preheat the oven to 350 degrees F. For the pork chops: Heat a large heavy skillet over medium heat and add enough cooking oil to coat the bottom. Dredge the pork chops in the seasoned flour and brown for approximately 2 minutes per side in the skillet. Transfer the chops to a baking pan. Fan the chops so that each chop is exposed as much as possible. Pour the sauce over the chops and cover the baking pan with heavy aluminum foil. Bake until the chops are tender 1 to 1 1/2 hours. Transfer the chops to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29874,"Fruitcake Cookies 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, room temperature
1/2 cup packed light brown sugar 2 large eggs, lightly beaten
1/4 cup whole milk
3 1/2 cups coarsely chopped pecans
1 cup candied cherries, chopped
3 slices candied pineapple, chopped
Half of a 15-ounce box golden raisins, chopped
Instructions: Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment. Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29875,"Almost-Famous Rosemary Bread 1 1/4-ounce packet active dry yeast 2 teaspoons sugar 2 tablespoons extra-virgin olive oil, plus more for brushing and serving 2 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons dried rosemary 1 teaspoon fine salt 1/2 teaspoon kosher salt
Freshly ground pepper Instructions: Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.) Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours. Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours. Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29876,"Salsa de Molcajete 6 Serrano chiles, stems removed 2 ripe tomatoes 2 cloves garlic 1 teaspoon coarse salt Freshly ground black pepper, to taste Instructions: On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding. Serve in the molcajete or a small bowl. ","[Rioja, Tempranillo, Garnacha]" 29877,"Smoked Trout Frittata 8 large eggs, at room temperature 1/2 cup heavy cream, at room temperature
3 tablespoons extra-virgin olive oil
1 bulb fennel, chopped fine
1 shallot, chopped fine
1/2 teaspoon kosher salt
10 cherry tomatoes, halved
One 4-ounce fillet smoked trout, flaked, skin and bones removed
1/4 cup fresh basil leaves, torn
2 ounces fresh goat cheese
Instructions: Preheat the broiler to high. In a medium bowl, whisk the eggs and cream together until completely smooth. Set aside. Heat an ovenproof 10-inch skillet over medium-high heat. Add the oil; heat for a few seconds. Add the fennel and shallots; cook until the fennel has softened, 3 minutes. Season with the salt and add the tomatoes and trout; cook for another minute. Pour the egg mixture over the trout and let cook undisturbed for 1 minute. Using a rubber spatula, lightly scrape the bottom of the pan to bring up some of the cooked egg. Repeat 3 times. Evenly spread the mixture in the pan--the top will still be liquid--and dot the top with the basil and goat cheese. Broil until the frittata is cooked through and lightly browned on top, 3 to 4 minutes. Let cool slightly before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29878,"Creme Brulee 2 cups heavy cream 1/2 vanilla bean, split lengthwise Pinch salt 4 egg yolks 1/3 cup plus 2 tablespoons granulated sugar 8 teaspoons turbinado sugar, for glazing Instructions: Preheat the oven to 300 degrees. In a medium saucepan cook the cream with the vanilla bean and salt over moderate heat until the surface begins to shimmer. In a large heatproof bowl, blend the egg yolks and granulated sugar with a wooden spoon. Slowly add the hot cream mixture, stirring gently. Strain the custard into a large measuring cup; skim off any bubbles. Arrange 8 shallow 4 1/2-inch wide ramekins in a roasting pan (see note). Slowly pour the custard into the ramekins, filling them almost to the top. Set the roasting pan in the center of the oven and carefully pour in enough hot water to reach halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for about 1 hour, or until the custards are firm at the edges, but still a bit wobbly in the center. Transfer the ramekins to a wire rack to cool completely. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Preheat the broiler. Set the ramekins on a baking sheet and blot the surfaces of the custards to remove any condensation. Using a small sieve, sift 2 teaspoons of the turbinado sugar over each custard in a thin, even layer. Broil the custards as close to the heat as possible until the sugar is evenly caramelized, 30 seconds to 2 minutes. Let cool slightly and serve at once. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29879,"Nutella and Banana Sandwiches 1 1/2 sticks unsalted butter, at room temperature 8 (1/2-inch thick) slices Pullman bread or pain de mie 1/4 cup sugar mixed together with 3 tablespoons ground cinnamon 1 jar chocolate hazelnut spread (recommended: Nutella) 2 ripe bananas, sliced 1/4-inch thick 1/4 cup chopped hazelnuts, toasted Whole strawberries, for serving Instructions: Heat a griddle or large nonstick saute pan over medium heat. Put butter on griddle to melt (do not use all of the butter if doing this in batches), then place bread on griddle, sprinkle with cinnamon sugar mixture, and flip; cook for a few seconds so cinnamon sugar adheres. Flip bread back over and spread with chocolate hazelnut spread. Arrange sliced bananas on top and then sprinkle with hazelnuts. Cook until just melted and then combine the slices to make 4 sandwiches. Serve warm with whole strawberries on the side. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 29880,"Orange Dal with Ginger and Garlic 2 cups orange lentils 1/4 cup clarified butter 1 large onion, finely diced Salt and freshly ground black pepper 2 tablespoons pureed garlic 2 tablespoons freshly grated ginger 2 3/4 cups chicken stock, canned broth, or water 1/8 cup loosely packed neem leaves (if available), or fresh cilantro or basil 2 tablespoons black mustard seeds Instructions: Spread lentils on a cookie sheet and pick out any stones or clumps of dirt. Place in a large bowl and wash under cold, running water until water runs clear, about 10 minutes. Drain in a colander. Heat 2 tablespoons of the butter in a medium saucepan. Saute onions with salt and pepper until golden brown. Add garlic and ginger, and cook 2 to 3 minutes, stirring occasionally. Add dal and chicken stock or water. Bring to a boil, reduce to a simmer, and cook, covered, 20 minutes. Just before dal is ready, heat the remaining 2 tablespoons butter in a small skillet. Add the neem leaves and black mustard seeds and fry until leaves are crisp and seeds are popping, about 1 minute. Stir fried leaves and seeds into dal and serve immediately. Dal keeps well for 2 to 3 days. Reheat before serving. ","[Chenin Blanc, Vermentino, Gruner Veltliner, Riesling]" 29881,"Dill Pickles 5 1/2 ounces pickling salt, approximately 1/2 cup 1 gallon filtered water 3 pounds pickling cucumbers, 4 to 6-inches long 1 tablespoon black peppercorns 1 tablespoon red pepper flakes 2 cloves garlic, crushed 1 teaspoon dill seed 1 large bunch dill Instructions: Combine the salt and water in a pitcher and stir until the salt has dissolved. Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside. Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place. Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock. The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 29882,"Prosciutto And Mozzarella Panini 1/4 cup extra-virgin olive oil 1 tablespoon balsamic vinegar 2 teaspoons minced fresh oregano, or 1 teaspoon dried 1 teaspoon minced garlic Kosher salt and freshly ground pepper 8 1/2-inch-thick slices ciabatta or other rustic Italian white bread 4 ounces thinly sliced mozzarella cheese 4 ounces thinly sliced prosciutto 6 ounces jarred roasted red peppers,drained and torn into 1-inch-wide pieces Instructions: Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend. Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches. Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side. Photograph my Andrew Mccaul ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 29883,"Indian Pudding 3 cups whole milk 1/2 stick (4 tablespoons) unsalted butter, plus for greasing baking dish 1/2 cup cornmeal 2 tablespoons all-purpose flour 3/4 teaspoon kosher salt 1/4 cup blackstrap molasses 2 eggs 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/2 cup golden raisins 6 Braeburn, Rome or Empire apples, peeled and cored 3 tablespoons unsalted butter 1/2 cup firmly packed light brown sugar Zest of 1/2 lemon and juice of 1 lemon 1 teaspoon ground ginger Vanilla ice cream, for serving Instructions: Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter. For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly. Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours. For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks. Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29884,"Baked Ziti 1 stick unsalted butter 2 pounds ground turkey 2 medium jars spaghetti sauce with roasted garlic Pinch dried oregano Pinch dried parsley Pinch salt, plus additional salt for pasta water Pinch pepper 1 medium onion, chopped 1 (1-pound) box rigatoni noodles 2 (1-pound) blocks mozzarella cheese (not the soft kind) Instructions: Preheat oven to 350 degrees F. In a large skillet, melt half of the butter over medium heat. Add turkey and cook until browned. Add tomato sauce, oregano, parsley, salt, pepper, and onion and simmer until onion is tender. Cook pasta in a large pot of boiling, salted water until a little less than al dente. Drain and cool. Cut 1 of the blocks of cheese into cubes and slice the other into thin slices. Melt the remaining butter and pour into the bottom of a deep 9 by 13-inch baking dish. Pour 1 1/2 ladles full of the sauce into the dish, or enough to completely cover the bottom. Add a layer of pasta and then a layer of cubed cheese. Repeat layering until all ingredients are used. Fill 1 of the empty sauce jars 1/8 full with water and shake. Pour over pasta. Top with the thin slices of cheese, and sprinkle with additional oregano and parsley, if desired. Cover casserole with foil and place in oven. Check every 15 minutes until cheese is melted and bubbly. Remove foil for last 5 minutes of cooking to brown cheese. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 29885,"Polenta Lasagna 2 tablespoons butter, plus more for greasing the pan 1 cup polenta
Kosher salt 1 cup grated Parmesan
5 cups Slow-Cooker Bolognese, recipe follows 12 slices provolone
2 cups shredded mozzarella
4 tablespoons olive oil 4 celery stalks, chopped
2 carrots, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper 6 cloves garlic, chopped
One 6-ounce can tomato paste
1 cup dry red wine
4 pounds ground beef
2 cups whole milk
Two 28-ounce cans crushed tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
2 teaspoons red pepper flakes
1/2 teaspoon ground nutmeg
1 Parmesan rind, optional Instructions: Grease a 9-by-13-inch baking pan with butter. Preheat the oven to 350 degrees F. Put 4 cups of water into a pot and set over medium-high heat. Slowly whisk in the polenta so no lumps form. Add a big pinch of salt. Cook, stirring often, until the mixture comes to a boil. Lower the heat and cook according to the package directions. When it is finished, stir in the butter and 1/4 cup of the Parmesan. Spread a cup of the Slow-Cooker Bolognese in the bottom of the prepared baking pan. Add half the polenta and spread it evenly over the sauce. Add a layer of 6 slices provolone and 3/4 cup mozzarella, then top with 2 cups of the sauce. Make another layer with the remaining polenta. Top with the remaining provolone, 3/4 cup mozzarella and remaining sauce. Sprinkle over the rest of the mozzarella and Parmesan. Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is browned and bubbling, about 15 minutes more. Let rest for 20 minutes before serving. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker. Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours. Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 29886,"Grilled Pita 2 1/2 to 3 cups all-purpose flour, plus more for dusting 1 tablespoon instant yeast 1/2 teaspoon table salt 1/2 teaspoon sugar 1 cup warm water, plus more for sprinkling Olive oil, for brushing Instructions: Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it\u2019s soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that\u2019s okay. Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn\u2019t be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29887,"Magnolia\u2019s Famous Banana Pudding One 14-ounce can sweetened condensed milk 1 1/2 cups (360 grams/12.7 ounces) ice-cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
3 cups (720 grams/25.5 ounces) heavy cream
One 11-ounce box Nilla wafers
4 to 5 ripe bananas, sliced
Instructions: In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight. In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.
","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 29888,"Southern Pecan Pie 1 sheet refrigerated piecrust (half a 15-ounce package) 1 cup light corn syrup 1 cup packed light brown sugar 1/2 teaspoon salt 5 1/3 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 3 large eggs 2 cups toasted pecan halves Freshly whipped cream, for serving (optional) Instructions: Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.) Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture. Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern. Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 29889,"Chinese Almond Cookies 1 cup all-purpose flour (see Cook's Note) 1/3 cup almond flour (or almond meal) 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1 stick (8 tablespoons) unsalted butter, at room temperature 1/4 cup granulated sugar 1/4 teaspoon almond extract 2 large egg yolks, at room temperature 15 whole blanched almonds Instructions: Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture. Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
Wrap the dough in plastic and refrigerate for 1 hour.
When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
Store the cookies in a tightly sealed container at room temperature for up to 5 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29890,"Grapevine KY Buttermilk Biscuits 4 cups self-rising flour, plus more for dusting 1 stick good butter, plus 3 tablespoons melted 2 to 3 cups cold buttermilk 1 tablespoon vegetable oil Instructions: Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits. Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!) Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29891,"Dried Cherry Rice Pudding 3 cups whole milk 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 3/4 cup uncooked white rice 1/2 cup dried cherries that have been rehydrated in 1/4 cup warm brandy 1/2 cup granulated sugar 1 cup heavy cream Instructions: Combine the milk, vanilla, and cinnamon in a heavy pot. Slowly bring the mixture just to the boil over medium heat, being careful not to scorch the milk. Reduce the heat to low, add the rice, and cook at a low simmer for 1 hour, uncovered and stirring occasionally, or until the rice is thoroughly cooked and creamy. Remove from the heat. Stir in the cherries and the sugar and cool as quickly as possible. Refrigerate until completely cold. Whip the heavy cream into stiff peaks with an electric mixer. Using a spatula, fold the cream into the chilled pudding, spoon into pudding cups, and serve immediately or refrigerate until needed. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 29892,"Sauteed Calamari Salad 1/2 cup fresh lime juice 1/3 cup fish sauce 1 tablespoon sugar 1/2 tablespoon minced garlic 1/2 tablespoon minced ginger 3 each Thai bird chiles, minced 1/4 cup minced cilantro 1/4 cup thinly sliced mint 1/4 cup thinly sliced Thai basil 2 pounds fresh calamari, cleaned and cut into 1/2 inch rings, slice head in half lengthwise 2 large, ripe tomatoes, medium dice 2 pounds washed arugula in a large salad bowl Baguette croutons for garnish Instructions: In a bowl, mix together juice, fish sauce, sugar, garlic, ginger, chiles, mint and basil. Add the calamari and marinate for only 30 seconds. Take the calamari out of the marinade and add to a very hot skillet, lightly oiled. Toss calamari quickly around and cook only 2-3 minutes until done. Cook in two batches. Remove calamari and place on top of the arugula. In the same hot skillet, add the tomatoes and 1/3 cup of the marinade. Bring to a boil then add to salad and mix well. Check for seasoning and serve. Wine Recommendation: Egerie, Champagne Brut, Pannier, 1990 ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29893,"Watermelon and Cantaloupe Salad with Mint Vinaigrette 1 bunch fresh mint, chopped 1/4 cup lemon juice, from about 1 lemon 1/4 cup simple syrup, recipe follows 1/8 teaspoon amaretto 2 cups watermelon balls, from about half a watermelon 2 cups cantaloupe balls, from about 1 cantaloupe 1/2 cup water 1 cup sugar Instructions: In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth. In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve. In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 29894,"Knockout Coconut Shrimp with Spicy Mango Sauce 1 cup mango puree or nectar 1 tablespoon chili paste
1 tablespoon chopped fresh cilantro
Pinch of kosher salt
Juice of 2 limes (about 1/4 cup)
Canola oil, for deep-frying 1 cup all-purpose flour
1 cup packed sweetened coconut flakes 2 teaspoons sugar
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup sweetened cream of coconut, warm
1 teaspoon hot sauce, such as Calypso 2 eggs
1 pound extra-jumbo shrimp (16/20 count), cleaned, deveined and butterflied
Instructions: For the spicy mango sauce: Combine the mango, chili paste, cilantro, salt and lime juice in a bowl. Set aside. For the coconut shrimp: Add about 4 inches canola oil to a medium Dutch oven or large high-sided skillet. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Set up a breading station using 2 shallow bowls or pie pans. In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper. In the second bowl, whisk together the cream of coconut, hot sauce, eggs and 3 tablespoons warm water. One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated. Transfer to a baking sheet. Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally. Remove to a plate or baking sheet lined with paper towels to drain. Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F. Serve the shrimp with the spicy mango sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 29895,"Scallion and Ginger Sauce 1-bunch scallions, roughly chopped 3 ounces ginger, peeled and roughly chopped 6 thyme sprigs, picked 1 garlic clove, crushed 1/4 cup rice wine vinegar 1 1/2 cups canola oil Salt and freshly ground black pepper, to taste Instructions: Put scallions, ginger, thyme and garlic into a food processor and chop fine. Then add rice wine vinegar, oil and salt and pepper, to taste. ","[Riesling, Gewrztraminer, Pinot Grigio]" 29896,"Minestrone 2 tablespoons olive oil 1 teaspoon basil 4 slices bacon, coarsely chopped 1 teaspoon thyme 3/4 cup chopped onion 6 cups chicken stock 2 stalks celery, sliced 2 cups chopped canned tomatoes 3 carrots, sliced 1 cup chopped green beans 2 potatoes, peeled and diced 1 cup small pasta shells 1 bay leaf Salt and pepper Instructions: Heat oil in large pot and cook bacon until crisp. Stir in onions and celery and cook until tender. Stir in carrots, bay leaf, basil and oregano and toss to coat. Pour in chicken stock and tomatoes bring to a simmer. Cook for 15 minutes until potatoes are tender. Stir in green beans and shells. Cook for 6-8 minutes or until pasta is tender. Season to taste. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 29897,"Oyster Stuffing Nonstick cooking spray, for the baking dish 12 cups very finely crumbled cornbread 1/4 cup chopped fresh parsley
1 tablespoon minced fresh rosemary
8 tablespoons (1 stick) unsalted butter
2 ribs celery, minced
2 green onions, white and green parts, chopped
1 large red bell pepper, minced
1 cup milk
1 pound shucked oysters, minced in a food processor, plus the juice from the oysters
1 teaspoon garlic powder
Kosher salt and freshly cracked black pepper
2 cups chicken stock, warm
2 large eggs, lightly beaten
Instructions: Preheat the oven to 375 degrees F. Spray a 9- by-13-inch baking dish with nonstick cooking spray. Add the cornbread, parsley and rosemary to a large mixing bowl. Heat 4 tablespoons of the butter in a large skillet over medium-high heat. Add the celery, green onions and bell pepper to the skillet and saute until softened, about 10 minutes. Add the remaining 4 tablespoons butter and melt. Add the cooked vegetables and melted butter into the bowl with the cornbread and stir to combine. Pour the milk, oysters and reserved oyster juice over the cornbread, then season with the garlic powder, 2 teaspoons salt and some pepper. Pour in the chicken stock and eggs and stir until well combined and cohesive. Spread into the prepared baking dish. Cover the dish with aluminum foil and bake, about 30 minutes. Uncover and bake until the top begins to brown, about 30 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29898,"Swiss Chard and Herb Tart 1 1/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon sugar 1/2 teaspoon fine salt 1 stick cold unsalted butter, cut into small pieces Cooking spray 1 bunch Swiss chard 2 tablespoons extra-virgin olive oil 1 medium onion, chopped Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1/4 cup chopped fresh dill 1 teaspoon grated lemon zest 1/2 cup chopped fresh parsley 1 cup shredded aged cheddar cheese, plus 1/4 cup shaved aged cheddar for topping 1/2 cup half-and-half 1/4 cup grated parmesan cheese 1 large egg, lightly beaten 1/8 teaspoon freshly grated nutmeg Instructions: Make the crust: Put the flour, sugar and fine salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together, adding up to 2 more tablespoons ice water if needed. Transfer to a sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
Coat a 9-inch springform pan with cooking spray. Roll out the dough into a 12-inch round on a floured surface. Ease into the prepared pan and press into the bottom and up the side; trim to make a 2-inch-high crust. Prick the bottom a few times with a fork; refrigerate 30 minutes. Preheat the oven to 350 degrees F. Place the dough-lined pan on a baking sheet. Line the dough with foil and fill with pie weights or dried beans. Bake until the edges are just lightly golden, about 20 minutes. Remove the foil and weights; continue baking until the crust is lightly golden all over, 15 to 20 more minutes. Transfer to a rack to cool completely. (The crust can be made a day ahead; cover and store at room temperature.)
Make the filling: Thinly slice the Swiss chard leaves and cut the stems into 1/4-inch slices. Heat the olive oil in a large skillet over medium-high heat. Add the onion and chard stems, season with kosher salt and pepper and cook, stirring occasionally, until the onion is soft and just beginning to brown, about 10 minutes. Add the dill and lemon zest and cook, stirring, 30 seconds. Add the chard leaves and cook, stirring, until wilted, about 4 minutes. Remove from the heat and stir in the parsley, 3/4 teaspoon kosher salt, and pepper to taste. Let the filling cool, then squeeze out the excess moisture.
Transfer the filling to a food processor; pulse until coarsely chopped. Transfer to a bowl and stir in the shredded cheddar, half-and-half, parmesan, egg and nutmeg. Pour into the crust and bake until set, 45 to 50 minutes. Top immediately with shaved cheddar and let melt. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29899,"Amazing Muffin Cups 2 Cups Shredded 4-Cheese Mexican Blend Cheese 3 Cups Ore-Ida? Country Style Hash Browns 1 Package Johnsonville? Original Breakfast Sausage Links (12 oz.) 3 Tablespoons Melted Butter 1/8 Teaspoon Salt 1/8 Teaspoon Pepper 6 Eggs 1/4 Cup Chopped Red Bell Pepper 1 Tablespoon Chopped Fresh Chives or Green Onions Instructions:

1. Pre-heat oven to 400°F
2. In a bowl, combine the hash browns, butter, salt, and pepper. Press mixture onto the bottom and up the sides of the greased non-stick muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
3. Meanwhile, cook sausage according to package directions; cut into ½-inch pieces. Divide sausage among muffin cups.
4. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13-15 minutes or until set and an internal temperature of 165°F has been reached. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29900,"cl-Dressed Succotash 1 tablespoon apple cider vinegar or distilled white vinegar 1/2 teaspoon sugar
   Kosher salt
   1/2 jalape?o, seeded and minced
   One 10-ounce package frozen lima beans
   2 tablespoons unsalted butter
   1/2 sweet onion, chopped
   3 ears corn, shucked and kernels cut from the cob 1 clove garlic, minced
   2 vine-ripe tomatoes, diced
   2 tablespoons fresh basil, cut into chiffonade Instructions: Make the cl vinegar: Combine the vinegar, sugar, a pinch of salt and 1 tablespoon water in a very small microwave-safe bowl. Add the jalape?o and microwave until bubbling, about 30 seconds. Let stand while you prepare the succotash. Put the lima beans in a medium saucepan and cover with water by a couple of inches. Bring to a boil, then boil for 3 minutes. Reduce the heat to a low simmer and cook until tender, about 12 minutes, then drain. Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the corn, garlic and 1/3 cup water and cook, stirring occasionally, until the corn is tender, about 10 minutes. Stir in the lima beans, tomato and basil. Add as much of the cl vinegar as you like, then serve. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29901,"Blackened Spiced Butter 1 pound butter, half melted, half at room temperature 1/4 cup blackening spice, recipe follows 3 cloves garlic, minced 1 1/2 cups paprika 1/2 cup onion powder
   1/2 cup salt
   1/4 cup ground thyme
   6 tablespoons ground oregano
   5 tablespoons garlic powder
   2 tablespoons cayenne pepper
   1 1/2 tablespoons black pepper
   Instructions: Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes. Mix paprika, onion powder, salt, thyme, oregano, garlic powder, cayenne and black pepper in a bowl. Store in an airtight container. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 29902,"Meatballs 1/4 cup extra-virgin olive oil 8 ounces small onion, diced
   1 ounce fresh garlic, minced
   1 teaspoon dried oregano
   1/2 cup chilled tomato sauce
   6 pieces white bread, crusts removed, diced
   2 1/2 pounds ground beef
   1 pound sweet sausage
   4 1/2 ounces grated Parmesan 4 ounces fresh curly parsley, chopped 4 ounces provolone, small diced
   3 ounces tomato paste
   2 ounces ham, small diced
   2 ounces mortadella, small diced
   2 ounces salami, small diced
   3 eggs (raw) 2 hard-boiled eggs, chopped
   Instructions: Preheat the oven to 350 degrees F. Heat a saute pan to medium heat. Add the oil and saute the onions, garlic and oregano until the onions are slightly caramelized. Set aside to cool. In large bowl, mix the chilled tomato sauce with the bread. Add the ground beef, sausage, Parmesan, parsley, provolone, tomato paste, ham, mortadella, salami, raw eggs, hard-boiled eggs and the onion mixture and mix well. Form 3-ounce meatballs and place them on a nonstick baking sheet, or a baking sheet lined with parchment paper or a baking mat. Bake until the meatballs are cooked through, 18 to 20 minutes. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 29903,"Baked Chimichanga Breakfast Burritos with Avocado-Tomato-Watercress Salsa 1 tablespoon canola oil 1 small onion, finely diced
   1 clove garlic, finely chopped
   2 cans black beans, drained and rinsed
   1 tablespoon pureed chipotle cl in adobo Kosher salt
   1/2 cup roughly chopped fresh cilantro
   3 ripe Hass avocados, peeled, pitted and chopped 12 grape tomatoes, cored and halved
   2 green onions, green and pale green parts only, thinly sliced
   1 serrano cl, finely diced
   Kosher salt and freshly ground black pepper
   Juice of 3 limes
   Splash canola oil
   1/4 cup chopped fresh cilantro 1 bunch watercress, thick stems removed, chopped
   2 tablespoons canola oil 1/2 pound loose Mexican chorizo or breakfast sausage
   1 small red onion, halved and thinly sliced
   1 red bell pepper, thinly sliced
   1 yellow bell pepper, thinly sliced
   12 large eggs, whisked until very smooth and fluffy
   Kosher salt and freshly ground black pepper
   1/2 cup chopped fresh cilantro
   Canola oil, for brushing Eight 10-inch flour tortillas
   2 cups grated Monterey Jack 1 cup grated cotija cheese, for garnish
   Cilantro leaves, for garnish
   Lime wedges, for garnish
   Instructions: For the black beans: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Add the beans, 1/2 cup water, and the chipotle and cook, stirring occasionally, until the water is reduced and beans are heated through and soft, about 20 minutes. Use a potato masher to mash the beans into a chunky paste. Taste, and season with salt as necessary. Stir in the cilantro, and then spread on a baking sheet to cool. For the salsa: Put the avocados, tomatoes, green onions, serrano and some salt and pepper in a large bowl and fold together. Fold in the lime juice, oil, cilantro and watercress. Set aside. For the chorizo filling: Heat the oil in a large skillet until it begins to shimmer. Add the chorizo and cook until golden brown and cooked through, about 8 minutes, stirring a few times. With a slotted spoon, remove the sausage to a paper-towel-lined plate. Add the onions and peppers to the pan drippings and cook, stirring occasionally, until soft, about 8 minutes. If the chorizo is in large chunks, chop it coarsely, then stir it into the onions and peppers. Add the eggs, and scramble until soft curds form. Season with salt and pepper, then stir in the cilantro and remove from the heat. To assemble: Preheat the oven to 425 degrees F. Brush a nonstick baking sheet with some oil. Spread a thin layer of the beans across the center of a tortilla, leaving a 1-inch border. Top with some of the chorizo filling and a handful of Monterey Jack. Fold in the sides of the tortilla, and then roll from the bottom into a tight cylinder. Place seam-side down on the baking sheet and repeat with remaining tortillas, beans, filling and cheese. Brush the tops and sides of the burritos with canola oil, and bake until golden brown and crispy, about 7 minutes. Transfer to a platter, and top with Avocado-Tomato-Watercress Salsa, cotija and cilantro leaves. Garnish the platter with lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29904,"Lobster with White Chocolate Vanilla Bourbon Sauce 3 lobsters (about 2 pounds each) 2 tablespoons unsalted butter
   1 stalk celery, roughly chopped
   1/2 large onion, roughly chopped
   1/4 cup bourbon
   1/4 cup white wine
   1 cup heavy cream
   1 leek, chopped (use all of the white part and 2 inches of the green) 1 tablespoon unsalted butter
   6 ounces whipping cream
   Kosher salt and freshly ground black pepper 1 vanilla bean, split and seeds scraped
   2 ounces bourbon
   8 ounces white chocolate
   Instructions: For the lobster: Bring a large pot of water to a boil. Add the lobsters and cook until cooked through, 8 to 10 minutes. Remove from the boiling water and allow to cool to the touch. For the leek sauce: Saute the leeks in the butter in a 12-inch cast-iron pan over medium heat until tender but still green in color, about 5 minutes. Add the whipping cream. Season with salt and pepper and reduce at a low boil until the liquid almost evaporates and a thick sauce forms. Reserve, keeping warm. Back to the lobster: Break the lobster down into its parts\u2014claws, tail and body. Remove the meat from the claws and tail, and reserve. Break the bodies down into smaller pieces. Add the broken down pieces to a 12-inch cast-iron pan (reserve the tail and claw meat) along with the butter, celery and onions and heat over medium-high heat. Cook until the celery and onions have softened, about 5 minutes. Deglaze with the bourbon and white wine. Add the heavy cream and 1 cup water and allow to reduce for about 7 minutes. Carefully pour the mixture into a blender, shells and all, and blend until fully combined. For the leek sauce: Pour the lobster mixture through a chinois or very fine mesh strainer into the sauteed leeks. Add the scraped vanilla and bourbon and stir to combine. Taste and adjust the seasoning. Just before serving, mount the sauce with the white chocolate, stirring until just melted. Slice the tail meat into medallions. Put all the lobster in the bottom of a wide serving bowl. Top with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29905,"Ginger Chicken Stir-Fry 1 pound skinless, boneless chicken breasts, sliced 1/4 inch thick 1 tablespoon plus 2 teaspoons cornstarch 1 tablespoon soy sauce, plus more for serving 3/4 cup low-sodium chicken broth 2 teaspoons rice wine vinegar 3 tablespoons vegetable oil 4 cloves garlic, sliced 2 tablespoons minced peeled fresh ginger 8 ounces snow peas, trimmed 1 bunch broccolini, trimmed and halved lengthwise if thick 4 scallions, thinly sliced 2 1/2 cups cooked white rice or quinoa, for serving Toasted sesame seeds, for topping Instructions: Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes. Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29906,"Moroccan Mint Tea Granita 6 teaspoons Moroccan tea** (See Cook's Note) 1 1/2 teaspoons orange blossom water** 3 bunches fresh mint 2 cups sugar 1/2 cup honey 4 quarts water 2 drops green food coloring Instructions: In a large pot bring all ingredients to a boil, except food coloring. Remove from heat and allow to steep for 10 minutes. Strain and add coloring. Freeze with a metal whisk in mixture. During freezing, whisk periodically to add iciness and a grainy texture to the granita ","[Ros, Sauvignon Blanc, Vermentino, Vinho Verde]" 29907,"Roasted Pepper Feta Poppers Nonstick cooking spray, for the pan 1 pound mini sweet bell peppers
4 cloves garlic
8 ounces feta, crumbled
2 ounces cream cheese, at room temperature
2 tablespoons extra-virgin olive oil
2 pepperoncini peppers, stemmed, plus 1 tablespoon reserved juice
2 tablespoons fresh parsley, chopped, plus extra for garnish
1 teaspoon dried oregano
Instructions: Preheat the oven to 400 degrees F. Spray a Bundt pan with nonstick cooking spray. Wrap a 3-foot piece of foil around the center of the pan, scooting it down as best you can. Cut the tops off the peppers and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside. Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Sprinkle in the parsley and oregano, then pulse a few more times until blended. Spoon the cheese mixture into the hollowed peppers. Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to a serving platter and sprinkle with parsley. Let cool slightly before eating, or serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 29908,"Coupe Rossini 1 cup heavy cream 2 teaspoons powdered sugar 2 ounces mascarpone 1 teaspoon pure vanilla extract 2 cups strawberries Granulated sugar 4 ladyfingers 1 cup blueberries 1 cup raspberries 1 cup blackberries 4 scoops strawberry sorbet 4 chocolate cigarettes 4 puff dough pencils 4 white chocolate rings 4 mint tips Instructions: In a mixer using the whisk attachment beat cream and slowly add sugar and mascarpone. Add vanilla and beat until fairly stiff. Set aside. Slice the strawberries and use half the amount to make a coulis in the blender with sugar, to taste. Set aside. To assemble dessert line up 4 lowball red wine glasses. Break each ladyfinger into 4 pieces and place the pieces into each glass. Next pour 1/4 of the coulis into each glass. Place the remaining sliced strawberries over the lady fingers and coulis. Place the mascarpone cream mixture into a pastry bag and make a solid layer of cream in each glass. Then place the blueberries, raspberries, and blackberries, dividing evenly, over the cream. When ready to serve garnish with the sorbet, cigarettes, puff dough pencils, white chocolate ring, and mint tip. ","[Chardonnay, Moscato, Brachetto, Sparkling wine]

" 29909,"Gingerbread Cupcakes With Caramelized Mango Buttercream 3/4 cup granulated sugar 1 2-inch piece fresh ginger, peeled and coarsely chopped Cooking spray 1 3/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 3 tablespoons unsalted butter, melted 3 tablespoons vegetable oil 3/4 cup packed dark brown sugar 2 large eggs 6 tablespoons molasses 2 cups (4 sticks) plus 2 tablespoons slightly cold unsalted butter, cut into small pieces 3 small or 2 large ripe mangoes, coarsely chopped 6 large egg yolks Cooking spray 3/4 cup granulated sugar 1/2 cup light corn syrup 1 tablespoon pure vanilla extract 1/4 cup finely diced candied ginger, for garnish Instructions: Make the ginger syrup: Combine the granulated sugar, fresh ginger and 3/4 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar has melted and the mixture thickens slightly, about 2 minutes. Remove from the heat and let infuse for 30 minutes. Strain the syrup before using. Meanwhile, make the cupcakes: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and spray the liners with cooking spray. Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon and cloves into a medium bowl. Whisk the melted butter, vegetable oil, brown sugar, eggs, molasses and 3/4 cup water in a large bowl. Add the dry ingredients to the wet ingredients and stir until the batter is smooth. Fill each paper liner with cup batter, about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted into the center comes out with a few moist crumbs attached, 12 to 15 minutes. Remove from the oven and brush the tops liberally with the ginger syrup. Let sit in the pan for 5 minutes before removing. Let the cupcakes cool completely on a wire rack before frosting. Make the buttercream: Heat 2 tablespoons butter in a large saute pan over high heat. Add the mangoes and cook until caramelized and soft, about 10 minutes. Transfer to a food processor and process until smooth. Pass the mixture through a medium-mesh strainer into a bowl. Discard the solids. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks on high speed until creamy and pale yellow, about 5 minutes. Spray a heatproof measuring cup with cooking spray. Combine the sugar and corn syrup in a saucepan and bring to a full rolling boil over medium-high heat. Cook without stirring until the syrup reaches the soft-ball stage, 238 degrees F to 242 degrees F on a candy thermometer. Immediately pour the syrup into the measuring cup to halt the cooking. Add a small amount of the sugar syrup to the beaten egg yolks, turn the mixer on to high speed and beat for about 5 seconds. Continue stopping the mixer, adding syrup and beating until all of the syrup is incorporated. Beat the mixture until it is completely cool. Add the remaining 2 cups butter, a few pieces at a time, beating until incorporated before adding more. When all of the butter has been blended in, add the vanilla and the mango puree and beat until combined. Frost the top of each cupcake liberally with the mango buttercream and garnish with the candied ginger. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29910,"Artichoke Mix 5 cups mayonnaise 3 cups grated Parmesan 3/4 cup freshly minced garlic
2 tablespoons lemon juice
3 teaspoons black pepper
2 teaspoons sugar
1 teaspoon Kosher salt Two 10-ounce cans artichoke hearts, coarsely chopped Instructions: Mix the mayonnaise, Parmesan, garlic, lemon juice, pepper, sugar, salt and artichoke hearts in a large bowl. Taste for seasoning, and add more salt if necessary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 29911,"Moules (Mussels) with Chimay Beer and Goat Cheese 12 pounds Prince Edward Island mussels 2 cups 1/4-inch diced carrots 1/2 cup 1/4-inch diced smoked slab bacon 1 tablespoon butter 2 cups 1/4-inch diced celery 1 cup 1/4-inch diced onion 2 quarts beer (Chimay Trappist) 1 pound Montrachet goat cheese, cubed Salt and freshly ground black pepper to taste 1 cup chopped parsley Belgium Fries, recipe follows, for serving 4 (8 to 10-ounce) large Idaho potatoes 1/2 gallon peanut oil Salt Instructions: Discard any mussels that are already open. Remove the beard attached to each, and wash the mussels in very cold water 3 to 4 times to remove the grit. Blanch the carrots for 2 minutes and set aside to cool. Put the diced bacon in a saucepan of cold water and bring to a boil. As soon as it comes to the boil, drain the bacon, add to a large pot with the butter, and saute over medium-low heat for 1 minute. Add the celery, onion, and carrots and cook for 2 to 3 minutes do not allow the vegetables to color. Add the beer and cook gently for 2 minutes. Add the goat cheese and stir to dissolve it in the liquid. Add the mussels and season to taste with salt and pepper. Cover, bring to a boil quickly and cook for 4 minutes. (All the mussels should have opened). Stir the mussels, cover again and cook for a further 1 to 2 minutes. Stir again and add the parsley. Serve immediately with a plate of Belgium Fries. Heat oil in pan to 250 degrees. Peel the potatoes, and cut the potatoes 1/4-inch thick lengthwise. Blanch the potatoes in the oil for 5 minutes. Remove the potatoes from oil. Turn up the heat to 350 degrees. Return potatoes to oil and fry until golden brown. Once fried, drain on paper towels, season with salt. ","[Chardonnay, Riesling, Pinot Grigio, C?tes du Rh?ne]" 29912,"Good Old-Fashioned American Grilled Cheese and Tomato Soup 20 slices deli-sliced American cheese (yellow or white) 8 slices good, thick country white bread 8 tablespoons salted butter, at room temperature Tomato Soup, recipe follows, for serving 2 tablespoons unsalted butter 1 yellow onion, minced 2 carrots, diced 1 stalk celery, diced 1/2 teaspoon crushed red cl flakes Kosher salt and freshly ground black pepper 1 tablespoon tomato paste 2 tablespoons dry sherry Two 28-ounce cans whole San Marzano tomatoes 2 bay leaves 1 cup chicken or vegetable stock 1/2 cup heavy cream Instructions: Heat a large nonstick pan over medium-low heat. Place 5 slices* of cheese in between two slices of bread (two on each side and one in the middle). Spread about 1 tablespoon butter on each exterior side of the bread. Remember, crust-to-crust is a must. Repeat with the remaining ingredients. Place the first side in the pan (cooking in batches if necessary) and \u201cdome\u201d with an inverted large metal bowl or pan lid to create the proper vortex of heat. Cook until golden brown, 3 to 4 minutes, then flip and continue to cook until the cheese is gooey and bread is golden brown, 3 to 4 minutes more. Cut, slowly separate and watch as the cascade of gooey good ol\u2019 American cheese catches the sunlight streaming through the kitchen window and throws a glow of warm orange light throughout your entire house. Repeat with the remaining sandwiches. Serve with the Tomato Soup. *I know this sounds excessive, but it ensures the most possible ooey-gooeyness. If you're watching the intake, you can scale back to 3 slices. Heat a large Dutch oven or soup pot over medium heat. Add the butter, onions, carrots, celery, cl flakes and a couple pinches of salt and pepper. Saut until translucent, 10 to 12 minutes. Add the tomato paste and cook for an additional minute. Deglaze with the sherry while scraping up any brown bits from the bottom of the pot. Add the tomatoes, bay leaves and stock. Simmer until everything is cooked through and very tender, about 1 hour. Discard the bay leaves and blend the soup until completely smooth and uniform in texture using an immersion blender. Add the heavy cream and adjust the seasoning. Serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29913,"Lemon Angel Food Cake 2 cups sifted superfine sugar, divided 1 1/3 cups sifted cake flour (not self-rising) 1 1/2 cups egg whites, at room temperature (10 to 12 eggs) 3/4 teaspoon kosher salt 1 1/2 teaspoons cream of tartar 3/4 teaspoon pure vanilla extract 1 1/2 teaspoons grated lemon zest (2 lemons) Instructions: Preheat the oven to 350 degrees F. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29914,"Fillets de Sole Vermouth 3 cups cold water Bones from 2 sole 1/2 cup white wine 1 medium carrot, finely sliced 1 medium onion, finely sliced 1 medium leek, finely sliced Freshly ground salt, to taste Freshly ground pepper, to taste 2 (14-ounce) sole, filleted into 8 portions 2 1/4 cups Italian dry vermouth 1/2 cup whipping cream 4 egg yolks 1 black truffle, sliced very thinly Instructions: For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek. Simmer for 30 minutes over low heat. Strain and discard bones and vegetables. Season stock with salt and pepper and reduce to half its volume. Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes. Pour off most of stock from fillets into saucepan and bring to a boil. Meanwhile, sprinkle fish with remaining vermouth and season. Keep warm on low heat. Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup. Add cream and boil again. Beat egg yolks in bowl and add cream sauce to yolks. Pour all back into pot and reduce heat to low. Do not boil. To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29915,"Stella's Stellar Apple Spice Cake 1 cup chopped dates or whole raisins (dark or golden) 2 cups all-purpose flour 3 eggs 1 1/2 cups sugar 1 cup vegetable oil 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 teaspoon pure vanilla extract 2 cups apples, peeled, cored, and cut into 1/2-inch chunks 1 cup chopped walnuts Glaze, recipe follows 1/2 cup maple syrup 1 1/2 cups powdered sugar Instructions: Place the dates in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking). Heat the oven to 350 degrees F. Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the oil. One by one, mixing well after each addition, add the remaining flour, salt, baking soda, cinnamon, cloves, allspice, and vanilla. Mix in the apples and nuts, then stir in the dates by hand, distributing them evenly in the batter. Pour into the prepared pans and bake about 35 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn out. To make the glaze, stir the maple syrup and sugar together in a bowl. Glaze the cooled cakes by spooning it around the tops of the cakes and letting it drip down the sides. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29916,"Cuban Melt 4 cups orange juice 1/2 cup rice vinegar
1/2 cup Tennessee whisky, such as Jack Daniels 3 ounces salt
4 ounces sugar
4 ounces garlic, pureed
1/2 ounce black peppercorns
1/4 ounce thyme, whole
1/4 ounce rosemary, whole
1/4 ounce oregano, whole
1/4 ounce sage, whole
8 bay leaves, fresh
One 6- to 8-pound pork shoulder 2 pounds honey 4 limes, juiced
.1 ounce cl de arbol, toasted and ground
1/4 pound cilantro 1/4 pound mint
4 cups orange juice
1 cup lime juice
1/2 cup olive oil
2 tablespoons ground black pepper
1 tablespoon toasted coriander, ground
1 tablespoon toasted cumin, ground
1 teaspoon clove, ground
2 ounces salt
1 ounce fresh oregano
1 ounce fresh rosemary
1 ounce fresh thyme
8 to 12 garlic cloves, smashed
8 fresh bay leaves
8 ounces yellow mustard 1 teaspoon Italian herbs
1 teaspoon garlic salt
1 ounce honey
1 ounce roasted garlic oil
1 ounce (or generous slathering) butter, melted 1 hoagie roll, preferably Bobby John Henry Lard Cubano Hoagies, sliced in half lengthwise
4 ounces Swiss cheese, sliced 1.2 ounces (2 slices) shaved ham 2 House Garlic-Dill Pickles, recipe follows, sliced lengthwise 1 1/2 ounces cl flakes 1 1/2 ounces mustard seeds
1/2 ounce coriander seeds
.1 ounce bay leaf
4 gallons white distilled vinegar
10 ounces fresh garlic cloves
14 ounces salt
10 ounces sugar
1 tablespoon black peppercorns 40 pounds cucumbers, sliced lengthwise
1 pound fresh dill, chopped fine (stems included)
Toast cl flakes, mustard seeds, coriander seeds and bay leaf Instructions: For the pork brine: Whisk together orange juice, vinegar, whisky, salt, sugar, garlic, peppercorns, thyme, rosemary, oregano, sage, bay leaves and 3 1/2 cups water. Add pork to brine and add water to cover if necessary. Refrigerate for 12 hours. For the cl honey pork glaze: Cook down honey, lime juice and cl in a saucepot until mixture is thick. For the mojo pork: Preheat the oven to 350 degrees F. Combine pork, cilantro, mint, orange juice, lime juice, olive oil, pepper, coriander, cumin, clove, salt, oregano, rosemary, thyme, garlic and bay leaves together in a large roasting pan with the pork skin-side up. Cover tightly with foil and roast 3 1/2 hours. Remove foil and cook until skin starts to crisp up, another 30 minutes. Turn oven to 450 degrees F. Remove pork carefully from braising liquid. Strain braising liquid and set aside for mojo mustard. Pull pork off the bone into large chunks, discarding excess fat. Place pork on a sheet pan and toss in cl honey glaze. Add a little more glaze on top and roast until it starts to caramelize, about 5 minutes. For the mojo mustard: Whisk together the yellow mustard, herbs, garlic salt, honey and garlic oil in a bowl. Whisk together 2 ounces of this mixture with 2 ounces mojo braising liquid (save the rest for another use). For the Cubano melt: Place 2 1/2 ounces mojo pork in a foil pouch and place on a hot griddle weighed down with a hot cast-iron press on top to reheat. Remove from foil. Butter bread. Layer 2 pieces Swiss cheese one side of the bread, followed by ham and the heated mojo pork. Add a heavy squeeze mojo mustard, 2 Pickles, 2 more pieces Swiss cheese and top piece of buttered bread. Griddle on a flat top or griddle on medium-high heat with a heated cast-iron press on top until cheese is melted ooey gooey, 2 to 2 1/2 minutes on each side. Slice on a bias. Enjoy! Heat 1 gallon vinegar in a pot with the toasted spices, garlic, salt, sugar and peppercorns. Whisk until dissolved. Combine add the remaining 3 gallons vinegar and the dill. Layer the cucumbers with the brine so herbs, garlic and spices evenly get distributed. Brine, refrigerated, for 2 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29917,"Sweet Potato Casserole 2 1/2 pounds sweet potatoes (about 3 large), scrubbed 2 large eggs, lightly beaten 3 tablespoons unsalted butter, melted, plus more for the preparing the pan 2 tablespoons packed dark brown sugar 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch freshly grated nutmeg Freshly ground black pepper 1/4 cup coarsely chopped pecans Instructions: Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool. Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth. Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately. ","[Chardonnay, Riesling, Moscato, Merlot]" 29918,"Chopped Iceberg Wedge 1 cup mayonnaise 1/4 cup ketchup 2 tablespoons horseradish 1 or 2 dashes Worcestershire sauce Kosher salt 6 thick strips smoked bacon, cut into 1-inch pieces 1 head iceberg lettuce 6 cherry tomatoes, halved 4 scallions, thinly sliced 1/2 cup crumbled blue cheese Freshly ground pepper 1 tablespoon chopped fresh parsley Instructions: Make the dressing: Whisk the mayonnaise, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl until smooth. Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper-towel-lined plate to drain. Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions. Scatter the bacon and blue cheese over the salad; season with pepper and sprinkle with the parsley. Serve with more dressing on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29919,"Ha Cheung 1/2 cup rice flour 1/4 cup tapioca starch
1/4 cup light soy sauce
1 tablespoon sugar
1/4 teaspoon sesame oil
20 peeled and deveined small shrimp, tails removed (about 9 ounces)
Kosher salt and ground white pepper
Vegetable oil, for the pans Instructions: Whisk the rice flour and tapioca starch in a medium bowl. Slowly add 1 ? 1 1/2 cups room temperature water, whisking continuously, until a smooth yet loose mixture forms. Try to break up any little lumps and be sure to mix in any flour on the sides of the bowl. Let sit for 20 minutes. Meanwhile, heat the soy sauce, sugar and 1 tablespoon water in a small saucepan over low heat, whisking occasionally, until the sugar has dissolved, about 2 minutes. Stir in the sesame oil. Set aside.
Pat the shrimp dry with paper towels and transfer to a bowl. Add a generous pinch of salt and white pepper. Toss until fully combined. Set aside.
Set a steamer rack in a large wok or wide pot and fill with water up to the rack, about 2 inches. Bring to a full boil over high heat with the lid on.
Generously grease two 8-inch nonstick round metal cake pans with vegetable oil, about 2 teaspoons. Set one aside. Give the batter a nice whisk to make sure it is fully combined. You will have to do this each time before making a batch. Pour 1/4 cup of batter into the prepared cake pan. It will not fully coat the bottom of the pan.
Adjust the heat under the wok to medium high, carefully remove the lid and place the pan on the rack. Cover and let steam for 15 seconds. Remove the lid again and move the pan around to try to coat the bottom as much as possible; the batter should be slightly set but still loose enough to flow. Cover again and let steam for another 15 seconds. Remove the lid, lay 4 shrimp directly in the center, creating a line down the middle. Let steam for another 90 seconds; the shrimp should be pink and cooked through. Remove the lid and, using oven mitts, remove the pan to a trivet. Let sit for 30 seconds.
Using a silicone or plastic bench scraper or spatula, cut the rice noodle in half, creating 2 semicircles with 2 shrimp on each side. Focusing on one rice noodle semicircle at a time, gently fold over one of the sides to cover the shrimp completely. Fold the remaining side directly on top, tucking the flap under the roll to hide the seam. Repeat with the remaining semicircle. Carefully transfer the rolls to a dinner plate. Repeat with the reserved prepared cake pan.
Continue with the remaining batter and shrimp, whisking the batter each time and using a clean paper towel to wipe down the pans before greasing them with vegetable oil. Otherwise, any residual batter could cause a rip. Drizzle half of the sweet soy mixture all over the rolls and serve the rest on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29920,"Homemade Corn Tortillas 2 cups corn flour (masa harina) 1 1/2 teaspoons kosher salt, plus more for seasoning 2 tablespoons lard 1 1/2 cups water Canola oil, for frying Instructions: In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes. Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 29921,"Beef Stew with Caramelized Onions and Amber Lager 1/4 cup (2 fluid ounces/60 milliliters) vegetable oil 2 1/2 (1.25 kilogram) beef stew meat, preferably chuck, cut into 1-inch (2.5-centimeter) chunks 1 1/2 pound (750 grams) yellow onions, sliced 1 tablespoon unsalted butter 2 teaspoons sugar 2 tablespoons all-purpose (plain) flour 1 1/2 teaspoons dried thyme 3 carrots, sliced 1 bottle (12 fluid ounces/375 milliliters) good-quality amber lager or pale ale 1 cup (8 fluid ounces/250 milliliters) beef or chicken broth 1 tablespoon tomato paste Salt and ground pepper Instructions: In a large, heavy pot, warm the oil over high heat until hot but not smoking. Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned. Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce the heat to medium and sprinkle in the sugar. Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add the flour, thyme and carrots and raise the heat to high. Stir for 1 minute, then pour in the lager or ale, letting it come to a vigorous boil. Stir in the broth and tomato paste and return to a boil. Return the meat and any accumulated juices on the plate to the pot, let the liquid come just to a boil, then reduce the heat to low, cover, and simmer until the meat is tender when pierced and the sauce is slightly thickened, 1 1/2 to 2 hours. Season to taste with salt and pepper. Serve on warmed individual plates. ","[Chardonnay, Pinot Grigio, Riesling, Zinfandel]

" 29922,"Watercress Caesar Salad 1 clove garlic, smashed Kosher salt
1 tablespoon mayonnaise
1 teaspoon anchovy paste (optional) 1/2 teaspoon Dijon mustard 2 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1/4 cup plus 2 tablespoons grated Parmesan cheese Freshly ground pepper 12 ounces watercress (three 4-ounce bags), tough stems trimmed
1/2 cup roasted unsalted almonds, chopped Instructions: Mash the garlic and 1/2 teaspoon salt with a fork in the bottom of a large salad bowl. Stir in the mayonnaise, anchovy paste and mustard. Whisk in the lemon juice, then the olive oil. Stir in 2 tablespoons Parmesan and season with salt and pepper. Add the watercress to the bowl and toss to coat in the dressing. Top with the almonds and remaining 1/4 cup Parmesan.
","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 29923,"Endive Salad with Pears, Roquefort and Walnuts and Dijon Vinaigrette 1 tablespoon Dijon mustard 1-ounce red wine vinegar 1 teaspoon minced shallots 2 ounces extra virgin olive oil Salt and pepper, to taste 6 endives, center removed and julienned 2 pears, cored and cut into medium dice 3 ounces shelled walnuts 3 ounces crumbled Roquefort cheese Instructions: To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 29924,"Wild Mushroom Green Bean Casserole 4 tablespoons unsalted butter 1 large white onion, diced 4 garlic cloves, minced 2 pounds green beans, trimmed and halved 1 pound assorted wild mushrooms, such as chanterelle, oyster or trumpet, torn by hand 1/4 cup bourbon 2 tablespoons all-purpose flour 2 cups heavy cream 2 tablespoons fresh thyme, minced Kosher salt and freshly ground black pepper 1/2 cup panko 2 tablespoons truffle oil 1 fresh black truffle 4 ounces chopped fresh parsley Instructions: Preheat the oven to 375 degrees F. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions and garlic. Add the green beans and torn mushrooms and cook, stirring, for 5 minutes. Add the bourbon to the skillet and stir to combine. Stir in the flour, cream, thyme and remaining 2 tablespoons butter. Adjust the heat so the mixture just simmers and cook until thickened. Season with salt and pepper and pour the mixture into an 8-by-8-inch casserole dish. Toss the panko with the truffle oil in a small bowl and sprinkle the mixture over the casserole. Bake until browned on top, about 30 minutes. Let the casserole rest for 20 minutes. Shave the truffle over the casserole and garnish with parsley before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 29925,"Chocolate Torte with Coffee Cream 1 cup unsalted butter 1 cup semisweet chocolate chips 1 1/4 cups powdered sugar, sifted 5 large egg yolks 3 large eggs 1/4 cup cake flour, sifted Nonstick cooking spray 1 cup heavy cream 2 tablespoons coffee flavored liqueur 6 large strawberries with stems 2 tablespoons sugar 2 tablespoons chopped roasted marcona almonds Cocoa powder, for dusting Mint sprigs, for garnish Instructions: Preheat a convection oven to 375 degree F. If using a regular oven preheat to 400 degrees F. Bring some water to a simmer in a medium pot over medium heat. Put 3/4 cup of the butter and 3/4 cup of the chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove it from the heat and whisk in the powdered sugar. In a separate bowl, whisk the egg yolks and eggs over the simmering water to warm the eggs. Fold in the chocolate mixture, then fold in the cake flour. Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to 1/2-inch from the top with the batter. Arrange the tins on a baking sheet and bake until they are set around the edges but are still liquid in the center, about 10 to 12 minutes. Check them after 10 minutes, don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute. While the torte is baking, put the remaining 1/4 cup butter and 1/4 cup chocolate chips into a bowl, melt them as before, and keep it warm. Beat the heavy cream in a large bowl until it forms soft peaks. Quickly beat in the coffee liqueur and refrigerate until ready to use. Slice the strawberries in half, leaving the stem on 1 half. Sprinkle the cut sides with sugar and caramelize them using a brulee torch. Brush a wide stripe of the melted chocolate across each serving plate. Arrange the caramelized strawberries above the stripe. Unmold each torte on top of the stripe on 1 side. Put a dollop of the whipped cream on the other side of the stripe. Top the whipped cream with the chopped nuts and a light dusting of cocoa powder. Garnish with mint sprigs and serve. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 29926,"Lemongrass Skewered Swordfish W/ Thai Basil Pesto and Sesame Long Beans 8 ounces swordfish 2 stalks lemongrass 3 tablespoon garlic, chopped 2 cups soy or canola oil 2 ounces Thai basil (blanched) 1 egg yolk 1 cup rice vinegar, plus 1 tablespoon for sauce 4 ounces oil 1 tablespoon grated Parmesan cheese 1 jalape?o 1 pound Chinese long beans 1 tablespoon sesame seeds 1 teaspoon sesame oil 2 tablespoons soy sauce Salt and pepper, to taste 1 potato (cut thin on Japanese mandolin and fried) Instructions: Cut 1 stalk of lemongrass in half and on bias. Skewer the swordfish. Fine dice the other stalk of lemongrass and mix with 1 tablespoon chopped garlic and 1/4 cup soy oil. Marinate the swordfish steak. In a blender, add the Thai basil, egg yolk, rice vinegar, jalape?o, Parmesan cheese, and one tablespoon chopped garlic. Add 4 ounces of soy oil in a slow steady stream to emulsify the sauce. Blanch long beans in boiling salted water, then saute quickly in a little bit of oil. Season with salt and white pepper, and then dress the beans with the sesame oil, sesame seeds, soy sauce, and 1 tablespoon rice vinegar. Grill the swordfish for about 8 to 10 minutes. Toss the long beans in sesame dressing, put in the middle of the plate, and on top of the beans put the fried potato noodles. Lean the swordfish against the potatoes and finish with the thai basil pesto. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29927,"Tortitas de Papa Cruda y Elote (Potato and Corn) 1 pound Idaho potatoes 1 cup corn kernels, canned or fresh 2 eggs, separated, whites stiffly beaten 1 small onion, grated 1 tablespoon flour 3 tablespoons milk 1 teaspoon sea salt Freshly ground black pepper, to taste 12 tablespoons vegetable oil Instructions: Peel potatoes and grate into a mediumsize bowl. Add the corn. In another bowl the onion, flour, and yolks until it forms a smooth paste. Add the milk, salt and pepper and stir to combine. Add the potatoes and corn and mix well.. Fold in the egg whites. Heat the oil in a mediumsize skillet, over a medium heat. Spoon the tortitas de papa cruda, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29928,"Scrambled Egg Breakfast Sandwiches with Pate 4 kaiser rolls, split open 1 carrot, thinly sliced 1 Persian cucumber, thinly sliced 1 tablespoon seasoned rice vinegar, plus more for the chips 1 tablespoon fish sauce 3 tablespoons mayonnaise 2 to 3 teaspoons Sriracha (Asian cl sauce), plus more for the chips 8 large eggs 4 ounces country pate or liverwurst 1 tablespoon vegetable oil 1/2 cup fresh basil Potato chips, for serving Instructions: Preheat the oven to 375 degrees F. Wrap each roll in foil and bake until crisp on the outside, about 15 minutes. Meanwhile, toss the carrot, cucumber, vinegar and 2 teaspoons fish sauce in a bowl; set aside, stirring occasionally, 10 minutes. Combine the mayonnaise, Sriracha and the remaining 1 teaspoon fish sauce in a small bowl. Beat the eggs in a medium bowl. Unwrap the rolls; spread the bottom buns with the mayonnaise mixture and top with the pate. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring, until just set, about 3 minutes; divide among the rolls. Add the basil and carrot-cucumber salad to the sandwiches and drizzle with some of the vinegar mixture from the salad bowl. Serve with potato chips; sprinkle the chips with vinegar and drizzle with Sriracha. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29929,"Cindy's Shrimp and Crab Croquettes 2 cups water 1 cup long-grain rice (recommended: Zatarain's) 4 tablespoons butter 1 pound fresh shrimp, peeled, deveined and finely chopped 8 ounces crabmeat 1 cup finely chopped green onions 1/2 cup finely chopped seeded jalapenos 4 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon Essence, recipe follows 1/2 cup all-purpose flour 4 eggs, lightly beaten Vegetable oil or peanut oil for frying White saltine cracker crumbs Garlic Aioli, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 4 egg yolks 2 tablespoons Dijon mustard (recommended: Grey Poupon) or Creole mustard 10 cloves garlic 1 1/2 cups extra virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper Instructions: Bring 2 cups salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours. In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same. Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with Garlic Aioli. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking,\ by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. Combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper and cayenne, and then the remaining oil. Process until thick and smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29930,"Baked Fish with Apple-Beet Salad Nonstick cooking spray 1/4 cup light mayonnaise 1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving
1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving Kosher salt and freshly ground pepper 1 cup panko breadcrumbs 1/4 cup finely chopped fresh parsley 2 tablespoons capers, finely chopped 4 skin-on ocean perch or tilapia fillets (about 6 ounces each) 1 teaspoon dijon mustard 3 tablespoons extra-virgin olive oil 6 cups mesclun greens (about 5 ounces) 1 8.8-ounce package peeled cooked beets, quartered (about 1 1/2 cups) 1 Persian cucumber, thinly sliced 1 Granny Smith apple, thinly sliced Instructions: Preheat the oven to 450 degrees F and set a wire rack on a rimmed baking sheet; coat the rack with cooking spray. Combine the mayonnaise, lemon zest and 1 tablespoon lemon juice in a shallow dish; season with salt and pepper. Combine the panko, parsley and capers in another shallow dish; season with salt and pepper. Pat the fish dry with paper towels. Dip the fish in the mayonnaise mixture, flesh-side down, then dredge in the panko mixture, pressing to coat. Transfer to the prepared rack, crumb-side up. Coat the fish with cooking spray. Bake until golden and crisp, about 15 minutes. Meanwhile, whisk the remaining lemon juice with the mustard in a large bowl. Gradually whisk in the olive oil until smooth; season with salt and pepper. Add the mesclun greens, beets, cucumber and apple and toss well to coat; season with salt and pepper. Serve with the fish and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29931,"Grilled Zucchini and Squash with Brown Sugar-Bourbon Pumpkin Seeds 2 tablespoons olive oil 2 tablespoons dried parsley
2 teaspoons garlic powder
2 tablespoons red wine vinegar
3 medium zucchini and/or summer squash
Kosher salt and freshly ground black pepper
1/2 cup Brown Sugar-Bourbon Pumpkin Seeds, recipe follows 2 tablespoons fresh cilantro leaves 1/4 cup crumbled queso fresco or shaved pecorino cheese, optional 1 tablespoon olive oil 1 cup shelled green pumpkin seeds (pepitas)
1 tablespoon brown sugar-bourbon seasoning, such as McCormick's Brown Sugar-Bourbon Seasoning
Instructions: Preheat a grill for cooking over medium-high heat. In a large bowl, combine the olive oil, dried parsley, garlic powder and vinegar. Mix well to combine and set the marinade aside while you prepare the vegetables. Trim the ends from the zucchini and slice lengthwise 1/4- to 1/2-inch thick (if the zucchini are more than 4 to 5 inches in length, cut in half before slicing). Add the vegetables to the marinade and toss well to coat. Set aside for 10 minutes to allow flavors to meld.
Remove the zucchini from the marinade and sprinkle with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Arrange on a platter and garnish with the Brown Sugar-Bourbon Pumpkin Seeds, cilantro and queso fresco, if using.
Preheat a grill for cooking over medium heat. Put a medium cast-iron pan on the grill and add the olive oil. Heat the oil, then add the pumpkin seeds and brown sugar seasoning and stir to coat. Toast, stirring often, until lightly browned, 8 to 10 minutes. Transfer to a bowl and cool completely, then store in an airtight container at room temperature up to 2 weeks.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29932,"Fiesta Rosa Sea Bass 1 1/2 pound whole Chilean sea bass, gutted and scaled Salt and freshly ground black pepper 2 tablespoons grapeseed oil 1 fresh lemon, halved 3 shallots sliced 1/2 cup chopped fresh cilantro leaves 1/4 cup chopped fresh thyme leaves, stripped from about 3 large sprigs Whipped potatoes, as an accompaniment Instructions: Preheat oven to 400 degrees F. Season fish inside and out with salt and pepper. Pour about 1 tablespoon of oil into a large roasting pan, reserving the rest of the oil. Lay the fish in the pan and holding the sliced side of the lemon half against your palm, squeeze the juice into the inside cavity of the fish. Stuff the inside cavity with shallots, cilantro, and the thyme. Slice the rest of the lemon and lay the slices on the top (outside surface) of the fish and drizzle the rest of the oil on the outside of the fish. Roast until internal temperature reaches 135 degrees F, about 20 minutes. (There will be some carryover cooking even after you remove fish from oven.) Let rest and transfer to a platter. Serve family style with whipped potatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29933,"Brussels Sprouts-in-a-Blanket 32 small Brussels sprouts, ends trimmed, or 16 large Brussels sprouts, halved 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan 1 sheet frozen puff pastry from a 17.3-ounce box, thawed 4 tablespoons (1/2 stick) unsalted butter, at room temperature 4 ounces thinly sliced prosciutto Instructions: Preheat the oven to 425 degrees F. Spread the Brussels sprouts out on a rimmed baking sheet, drizzle with the oil and sprinkle generously with salt and pepper. Bake, stirring the sprouts once halfway through cooking, until golden brown and tender, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely. Leave the oven on. Sprinkle the Parmesan evenly on a work surface and lay the pastry sheet over it. Roll the dough into a 12-inch square, sweeping up any loose cheese onto the dough and pressing it in place. Use an offset spatula or table knife to spread the butter over the pastry so it covers it from edge to edge in a thin, even coating. Lay the prosciutto over the butter so it covers the pastry completely. Cut the pastry square in half to make two 12-by-6-inch rectangles. Cut each rectangle crosswise into eight 1 1/2-inch-wide, 6-inch-long strips. Then cut each strip diagonally lengthwise so you have 32 long, narrow triangles. Place a Brussels sprout at the wide end of each triangle, then roll it up in each strip toward the tip (it will look like a crescent roll with the Brussels sprout peeking out on each end).
Transfer each bundle to a parchment-lined baking sheet and space 1 inch apart. Rake up all the excess Parmesan on the work surface and sprinkle it on top of the rolls. Bake until the pastry is golden brown and the Brussels sprouts are warmed through, 16 to 18 minutes. Transfer to a serving dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29934,"Jerky Tomato Sauce 3 to 4 ounces beef jerky 1 cup boiling water 1 tablespoon vegetable oil 1/2 cup chopped onion 1/2 cup chopped green bell pepper Pinch kosher salt 2 cloves garlic, minced 1 (14.5-ounce) can chopped tomatoes 1 teaspoon dried parsley 1/4 cup heavy cream Instructions: Using kitchen shears, cut the jerky into small bite-size pieces. Place in the boiling water and set aside.
Place the vegetable oil, onion, and bell pepper, along with a pinch of kosher salt, in a large, 12-inch saute pan over medium heat. Sweat for 4 to 5 minutes or until the onions are translucent. Add the garlic and continue to cook for 2 to 3 minutes. Add the jerky and its liquid along with the tomatoes, parsley, and cream, and continue to cook for 8 to 10 minutes or until the sauce thickens slightly. Serve over toast, biscuits, rice, or pasta. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 29935,"Golden Beet and Citrus Salad 2 pounds golden beets 3 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 navel oranges, peeled, peels reserved
1 mini cucumber 1/4 cup plain Greek yogurt
2 tablespoons chopped fresh mint 1/2 lemon, zested and juiced (about 1 tablespoon of each)
1/4 cup roasted pistachios, chopped
2 tablespoons pomegranate seeds
Instructions: Preheat the oven to 400 degrees F. Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Place the orange peels among the beets. Fold the aluminum foil up and around the beets to create a closed packet. Place the packet on a baking sheet and roast until the beets are tender and the edges of the orange peels begin to caramelize, 45 to 50 minutes. Open the packet carefully and discard the orange peels. Allow the beets to cool slightly, about 10 minutes. Meanwhile, prepare the components of the salad: Slice the peeled oranges into 1/4-inch-thick rounds. Use a horizontal peeler to make long, thin strips of the cucumber from end to end. Make the dressing by whisking the Greek yogurt with the mint and lemon zest and juice in a small bowl. Season the dressing with salt and pepper. Set aside. Once the beets have cooled slightly, use the edge of a paring knife to peel off the skins. Slice the beets into 1/4-inch-thick rounds. To assemble the salad, arranges the sliced beets in a shingled pattern on a serving platter. In between every 2 to 3 slices of beets, slip a round of orange into the mix. Using a small spoon, dollop the yogurt dressing onto the salad. Curl the cucumber ribbons over the surface of the salad. Drizzle the platter with the remaining 2 tablespoons olive oil. Sprinkle with the pistachios and pomegranate seeds. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29936,"Italian Greens and Herb Salad 1/4 cup fresh lemon juice 2 teaspoons grated lemon peel 1 teaspoon honey 1 teaspoon salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1/2 cup olive oil 1 head romaine lettuce, coarsely chopped 4 Belgian endives, thinly sliced crosswise 1 cup pitted kalamata olives, halved 1 cup (lightly packed) fresh Italian parsley leaves, coarsely chopped 3/4 cup (lightly packed) fresh basil leaves, torn into bite-size pieces Instructions: Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil. Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 29937,"Braised Wurst Sausages with Cabbage, Red Onion and Apple Slaw 8 links good-quality bratwurst, bockwurst, weisswurst, or knackwurst sausages 1/4 cup olive or vegetable oil, plus a drizzle 1 cup white wine vinegar or cider vinegar 1/4 to 1/3 cup sugar, eyeball it 8 peppercorns 2 to 3 whole cloves 2 fresh bay leaves 1 teaspoon sea salt or kosher salt 1 small head red cabbage or 1/2 medium head, cored and thinly shredded, 1 pound 1 medium red onion, peeled, halved, and thinly sliced 1 green apple, quartered, cored, and thinly sliced 1 teaspoon caraway seed or cumin seed, optional Salt and freshly ground black pepper 4 slices pumpernickel bread 8 tablespoons (1 stick) butter, softened 1/4 cup finely chopped fresh herbs, such as chives, dill, or flat-leaf parsley 1 cup good quality spicy mustard Fresh radishes, trimmed and lightly salted Cornichons or baby gherkin pickles Instructions: Put the sausages in a skillet over high heat and add 1/2-inch of water and a drizzle of oil. Bring to a boil, then reduce the heat to medium and allow the liquid to evaporate, cooking the sausages through. Once the liquid evaporates, the oil will help brown and crisp up the casings. Combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot over high heat. Bring to a boil, stir, then lower the heat to medium-low and let the brine reduce for 5 to 6 minutes. While the brine reduces, combine the cabbage, red onions, and apples in a large serving bowl. Sprinkle with caraway or cumin seed, if you like the flavor. Pour the hot reduced brine through a strainer over the cabbage mixture in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, to taste, and toss to combine. Toast the bread. In a small bowl, combine the softened butter with the herbs. Spread the mixture on the warm toast. Serve the sausages with the toast, slaw salad, mustard, radishes, and pickles. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 29938,"Red cl Sauce 3 tablespoons canola oil 1 medium Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 3 tablespoons ancho cl powder 1 1/2 teaspoons ground cumin 1 28-ounce can whole plum tomatoes, pureed with their juices Kosher salt and freshly ground pepper 1 tablespoon honey Instructions: Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the cl powder and cumin and cook 30 more seconds. Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed. ","[Syrah, Malbec, Tempranillo, Garnacha]" 29939,"Broiled Chokes 8 whole artichokes Acidulated water: 6 cups water with juice of 4 lemons 1/4 cup olive oil 2 teaspoons kosher salt 1 teaspoon fresh ground pepper Herb oil, optional, recipe follows Instructions: Preheat oven to broil setting. Cut the top 1/4 off the choke and snap off the outer leaves until you reach pale green, soft leaves. Using a spoon, remove the hairy choke from the center and discard. Immediately plunge in acidulated water to avoid discoloration. Repeat with remaining artichokes. Drain the artichokes and spin to dry. Toss in a bowl with oil, and season with salt and pepper. Lay the chokes out on a sheet pan lined with foil and place on the lower rack of the oven, and broil for 5 to 6 minutes. Flip the artichokes and return to the oven for 3 minutes. Eat as they are or marinate in herb oil for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29940,"Stuffed Figs in a Blanket 1/4 cup dried cranberries 6 ounces fresh goat cheese, at room temperature 12 dried apricots 12 raisins 12 dried figs 6 slices prosciutto Instructions: Heat the oven to 350 degrees F. Chop the cranberries and mix them into the goat cheese. Cut the tops off the apricots and use your finger to open up a hole. Fill an apricot with some of the cheese mixture, then push a raisin into it. Fill a fig with some cheese, then push the apricot into it. Repeat until all the fruit has been used. Slice the prosciutto slices in half lengthwise and wrap a slice around each fig. Place on a baking sheet and bake until the prosciutto has browned, about 20 to 25 minutes. Let cool a bit before serving. ","[Ros, Lambrusco, Vinho Verde, Cava]" 29941,"Asian Beef and Wild Rice Salad 2 beef top loin (strip) steaks, cut 3/4 inch thick (about 10 ounces each) 2/3 cup light Asian-style dressing, divided 1-1/4 cups long-grain and wild rice blend (not quick-cooking) 2-1/2 cups boiling water 1 medium red bell pepper, cut into 3/4-inch pieces 1-1/4 cups hothouse cucumber, cut lengthwise in half, then crosswise into thin slices 1-1/4 cups frozen shelled edamame, thawed 1/4 cup thinly sliced green onions, divided 2 tablespoons chopped fresh cilantro Instructions:

1. Place beef steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. 2) Meanwhile, cook rice in boiling water according to package directions omitting butter and salt, if desired. Place in large bowl; cool. 3) Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 4) Add bell pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining 1/3 cup dressing to rice; toss to combine. Season with salt, as desired. 5) Carve steaks into slices. Place rice salad on serving plate. Arrange steak over rice; top with remaining 2 tablespoons green onion. ","[Syrah, Pinot Noir, Grenache Blanc, Sauvignon Blanc]" 29942,"Slow-Cooker Chicken Curry 2 russet potatoes (about 1 pound), peeled and cut into large chunks 3 small skinless, bone-in chicken leg-and-thigh quarters (12 to 14 ounces each) 2 teaspoons grated fresh ginger 2 teaspoons Madras curry powder 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1/2 serrano cl pepper, roughly chopped (remove seeds for less heat) 1 15-ounce can tomato sauce 2 tablespoons tomato paste 1 cup frozen sliced okra, thawed 1/2 cup chopped fresh cilantro, plus more for topping 2 pieces naan, warmed and torn into pieces Instructions: Put the potatoes in a 6- to 8-quart slow cooker. Toss the chicken with the ginger, curry powder, cumin, 1/2 teaspoon salt and a few grinds of pepper. Lay on top of the potatoes and sprinkle with the serrano. Whisk the tomato sauce and tomato paste together and pour over the chicken. Cover and cook on low until the potatoes and chicken are very tender, 7 to 8 hours. Uncover the slow cooker and gently remove the chicken. Add the okra and cilantro to the slow cooker, cover and cook until tender, about 10 minutes. Meanwhile, discard the bones and cartilage from the chicken but leave the meat in large pieces. Return the chicken to the slow cooker and gently stir a few times to coat in the sauce. Season with salt and pepper. Divide the curry among shallow bowls. Top with more cilantro and serve with the naan. ","[Chenin Blanc, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29943,"Toasted Fennel Crusted Tuna with Rioja Red Wine Sauce, Caramelized Baby Onions and Braised Fennel 1 cup port 2 cups Rioja red wine 1/4 cup sugar 1 tablespoon honey 3/4 cup olive oil Lemon juice Salt and freshly ground pepper, to taste 1/2 cup water 4 tablespoons unsalted butter 3 tablespoons granulated sugar 10 red pearl onions, scored, blanched and peeled 10 white pearl onions, scored, blanched and peeled Salt and freshly ground pepper, to taste Lemon juice 1/4 cup whole fennel seeds Salt and freshly ground pepper 4 tuna fillets, 5 to 6 ounces each 2 tablespoons olive oil Chopped fresh parsley 1 head fennel, quartered Olive oil, to cook 1/2 cup white wine 1 cup vegetable stock Salt and freshly ground pepper, to taste Instructions: For the Rioja Red Wine Sauce: Place port, wine, sugar and honey in a medium stainless steel saucepan and cook over high heat until reduced to 1/4 cup, let cool. Place reduced liquid in a blender and with the motor running, add oil until emulsified. Season with lemon juice and salt and pepper to taste. For the Pearl Onions: Place water, butter and sugar in a medium saucepan and cook until the butter and sugar is melted. Add onions and cook over high heat until the water has evaporated and the onions are cooked through and caramelized. Season with salt and pepper and lemon juice. For the Tuna: Heat a small saute pan over high heat. Add the fennel seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind until coarsely chopped. Season the tuna with salt and pepper to taste on both sides. Dredge 1 side of each fillet in the fennel seeds. Heat the oil in a large saute pan over high heat. Saute the tuna, fennel-side down until golden brown 1 to 2 minutes. Turn the fish over and continue cooking for 1 minute for rare doneness. Drizzle the fish with Rioja sauce and parsley. Serve with caramelized onions and braised fennel. For the Braised Fennel: Brown fennel in olive oil in medium pan. Deglaze pan with wine and stock. Season with salt and pepper. Cover and braise until tender. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Chardonnay]" 29944,"Chef Rick's Classic French Bread 3 cups bread flour 1 1/2 teaspoons kosher salt 1 tablespoon honey 1 1/4 cups warm water 1 1/2 tablespoons yeast Instructions: In an standing mixer fitted with a dough hook, add the flour, salt and honey. Whip until combined. Add the yeast and the water to a small bowl and allow it to sit for 15 minutes. Add the yeast water to the flour mixture and beat until well mixed. Put the mixing bowl in a warm place, cover and let rise until doubled in size. Punch the dough down and divide it into 6 equal parts. Form into 6 (6-inch) loaves, cover and allow them to double in size. Preheat the oven to 375 degrees F. arrange the loaves on a baking sheet and bake until light brown. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29945,"Gazpacho Salsa 1 each small green and yellow bell pepper, finely diced 2 kirby cucumbers, finely diced 2 vine-ripened tomatoes, seeded and finely diced 2 scallions, finely sliced Olive oil and red wine vinegar to taste Salt and freshly ground black pepper Instructions: In a mixing bowl combine the peppers, cucumbers, tomatoes and scallions and toss with olive oil and season to taste with salt and pepper. At the last moment, add the red wine vinegar to taste. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 29946,"Soy-Garlic Chicken with Fried Rice 3 tablespoons plus 2 teaspoons low-sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons sugar 2 teaspoons sambal oelek or other hot chili paste 7 cloves garlic (6 thinly sliced, 1 grated) 1 1/4 pounds thin-sliced chicken cutlets 3 tablespoons vegetable oil 1 tablespoon minced fresh ginger 4 cups roughly chopped green cabbage (about 1/2 small head) Kosher salt 3 cups cooked long-grain white rice, cooled 4 scallions, thinly sliced Instructions: Combine 3 tablespoons soy sauce, the sesame oil, sugar, sambal oelek and grated garlic in a shallow baking dish. Add the chicken and toss to coat; set aside while you fry the garlic and make the rice. Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring, until golden and crisp, 2 to 3 minutes. Remove the garlic with a slotted spoon to a plate, leaving the oil in the skillet. Add the ginger to the skillet and cook over medium heat, stirring, until sizzling, about 20 seconds. Add the cabbage and a big pinch of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add the rice and 1/2 teaspoon salt and cook, tossing occasionally, until toasted, 3 to 5 minutes. Stir in the remaining 2 teaspoons soy sauce and all but 2 tablespoons scallions; season with salt. Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tablespoon water to the marinade and reserve. Season the chicken lightly with salt. Add the remaining 1 tablespoon vegetable oil and the chicken to the skillet. Cook until browned, about 3 minutes per side, adding the marinade to the skillet during the last 30 seconds of cooking and spooning it over the chicken. Divide the rice and chicken among plates. Top with the fried garlic and reserved 2 tablespoons scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 29947,"Sticky Garlic Ginger Wings 2 pounds chicken wings, drums and flats only Kosher salt and freshly ground black pepper 1/4 cup dark brown sugar 3 tablespoons fish sauce 3 tablespoons low-sodium soy sauce 3 tablespoons rice vinegar 4 cloves garlic, grated One 1-inch piece ginger, peeled and grated Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spread the wings in a single layer in the center of the baking sheet. Sprinkle with salt and pepper. Toss to combine, then spread back out in a single layer on the baking sheet. Bake until browned and lightly crispy, 40 to 45 minutes. (Leave the oven on.) Meanwhile, combine the brown sugar, fish sauce, soy sauce, vinegar, garlic and ginger in a small saucepan. Cook over medium heat, stirring occasionally, until the sauce thickens and becomes sticky, 8 to 10 minutes. Remove from the heat. Transfer the wings to a large bowl, then drizzle the sauce over them and toss to coat well. Bake until browned and sticky, another 5 to 10 minutes. Remove from the oven and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29948,"Cranberry-Walnut Stuffing 3 tablespoons unsalted butter, plus more for the baking dish 1 1/2 cups walnuts
   8 ounces sweet Italian sausage, casings removed
   2 celery stalks, chopped
   1 medium onion, chopped
   Kosher salt and freshly ground black pepper
   1 cup dried cranberries
   One 14-ounce package cornbread stuffing mix, such as Pepperidge Farm
   1 tablespoon finely chopped fresh sage
   2 teaspoons finely chopped fresh thyme
   2 cups turkey or chicken stock
   1 large egg, lightly beaten
   Instructions: Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish. In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop. Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat. In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly. Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 29949,"Chicken Fajita Tortilla Soup 2 tablespoons extra-virgin olive oil 2 packages chicken tenders, 1 1/2 to 2 pounds 1 tablespoon coriander, a palm full 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs Salt and freshly ground black pepper 1 large onion, quartered and thinly sliced 1 large bell pepper, quartered and thinly sliced 1 jalapeno, seeded and thinly sliced One 28-ounce can fire roasted diced tomatoes 1 quart chicken stock 1 bag white corn tortilla chips 1 cup shredded Pepper Jack or sharp white Cheddar 1 ripe avocado, diced 1 lime, juiced 4 scallions, chopped Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped Instructions: Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 29950,"Tomato Ketchup Onion slices from 2 large onions, 2/3-inch thick 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1 cup red wine vinegar 1/3 cup, plus 1 tablespoon (1/4 pound) packed brown sugar 1 head garlic, cloves peeled 1/4 cup capers with their brine 1/4 cup hot sauce 3/4 teaspoon paprika 3/4 teaspoon ground cinnamon 3/4 teaspoon ground allspice 3/4 teaspoon ground ginger 3/4 teaspoon ground oregano 3/4 teaspoon freshly ground black pepper 4 teaspoons ground cardamom Salt to taste Three 28-ounce cans whole tomatoes Two 12-ounce cans tomato paste Instructions: Place onion slices on grill. Grill until the slices are blackened on both sides -- about 15 minutes per side. In small black skillet toast the coriander seeds, cumin seeds, and mustard seeds about 5 minutes, and then grind them in a mortar and pestle or a spice grinder. In saucepan combine the blackened onions, the toasted spices, red wine vinegar, brown sugar, garlic, capers, and hot sauce. Add the paprika, cinnamon, allspice, ginger, oregano, black pepper, cardamom, and salt to taste. Then add the whole tomatoes and tomato paste. Simmer this mixture for 3 hours, stirring every 15 minutes to break up the tomatoes and to prevent sticking. Puree some of the mixture in a blender and return to the pot. If the pureed ketchup seems too thin, continue cooking it until it's reduced to a consistency you like. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 29951,"Mediterranean Style Linguini 2 pouches (6.4 oz.) StarKist? Albacore Tuna in Water 12 oz. linguini pasta 2 Tbsp. Olive Oil 1 clove garlic, minced 3/4 cup chopped onion 1 can (14.5 oz.) diced tomatoes, Italian seasoned 2 Tbsp. chopped fresh basil 16 whole black olives, sliced in half Red pepper flakes, optional Instructions: Cook pasta according to package directions In medium sauté pan, sauté onion and garlic in olive oil until translucent. Stir in tomatoes and tuna and red pepper flakes if desired; simmer for 5 minutes. Add black olives. Toss with pasta and divide among 6 plates. Sprinkle with basil and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 29952,"Shredded Spicy Chicken Tostadas (Tinga) 1 pound boneless skinless chicken breasts 1 tablespoon whole peppercorns 1 tablespoon salt 2 cloves garlic 1/4 medium white onion 1 bay leaf 4 ounces raw pork chorizo 1/2 large white onion, chopped 1 clove garlic, minced 3 tomatoes (about 1 pound), boiled 30 seconds, peeled and seeded 1 cup chopped tomatillos (husked and rinsed first) 2 tablespoons pureed chipotle 1 1/2 teaspoons kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning 1/2 teaspoon crumbled dried Mexican oregano 1 sprig fresh marjoram 1 sprig fresh thyme 10 store-bought tostadas Instructions: For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside. For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs. To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 29953,"Chicken with Spinach 1 pound 2 ounces spinach leaves, stemmed and well washed
6 tablespoons vegetable oil 3 black cardamom pods* 2 bay leaves 1 (2-inch) piece cinnamon 3 to 4 green chiles, pricked with a knife 1 large onion, chopped 1 (3/4-inch) piece fresh ginger, peeled and chopped
11 garlic cloves, peeled and left whole 3 large tomatoes, cut into quarters 1 pound 4 ounces chicken pieces, (drumsticks and thighs), skin removed
2 teaspoons ground coriander 1 1/2 teaspoons garam masala Kosher salt 4 tablespoons plain yogurt, stirred Freshly ground black pepper Basmati rice, cooked according to package instructions, to serve Instructions: In a food processor, blend the spinach to a puree using 1 or 2 tablespoons of water to loosen the mixture, transfer the spinach to a bowl, and set aside. Clean the food processor.
Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves, and cinnamon, and fry for 20 to 30 seconds. Add the green chiles, and onion, and continue to fry for 4 to 5 minutes, or until caramelized.
Meanwhile, blend the ginger, garlic, and tomatoes to a smooth paste in the food processor.
When the onions have caramelized, add the paste, chicken pieces, coriander, and garam masala to the pan, and stir well, to combine. Season the mixture with salt, to taste, and simmer for 12 to 15 minutes, stirring frequently.
Add the yogurt, stir well, and continue to simmer the mixture until the sauce has thickened and almost dried out.
Stir in the spinach puree and continue to simmer for 10 to 12 minutes, or until the chicken has cooked through. Season the mixture, with salt, and freshly ground black pepper, to taste, then serve with rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 29954,"Mushroom Bolognese 1 1/2 pounds mixed wild mushrooms, such as shitake, cremini or oyster 1/4 cup olive oil 3 cloves garlic, minced 1 large carrot, peeled and finely chopped 1 rib celery, finely chopped 1 large yellow onion, finely chopped Kosher salt and freshly ground black pepper
Small bundle fresh thyme, tied with butcher's twine
3 tablespoons tomato paste
1 cup whole milk
Torn fresh basil leaves, for serving
Parmesan, for serving
Instructions: In the bowl of a food processor fitted with the blade attachment, pulse the mushrooms until they appear coarsely ground. (This can also be done by hand.) Set aside. Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the garlic, carrots, celery and onions with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Add the milk, season with salt and pepper and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes. Before serving, stir in some basil and freshly grated Parmesan. To serve, grate more Parmesan over top. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 29955,"Fried Oyster Salad with Pernod Buttermilk Dressing Dash Worcestershire sauce Salt 1 tablespoon Creole Mustard or whole grain mustard 2 teaspoons minced garlic 1/4 cup chopped green onions 1/2 cup grated Parmigiano-Reggiano 1/4 cup buttermilk 1 tablespoon Pernod Freshly ground black pepper 1 cup olive oil 24 large shucked oysters Essence, recipe follows 1 cup all-purpose flour 1 cup cornmeal 1/2 cup vegetable oil 4 cups assorted greens (arugula, frisee, radicchio, watercress and spinach)
4 cups assorted greens (arugula, frisee, radicchio, watercress and spinach) 1 egg 1 lemon, juiced 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, green onions, 1/4 cup of the cheese, buttermilk, and Pernod. Pulse until smooth. Season the mixture with the Worcestershire sauce, salt and black pepper. With the machine running, slowly add the olive oil and mix until the mixture is thick. Reseason if necessary. Refrigerate the dressing until well chilled, about 1 hour. Season the oysters with Essence. In a mixing bowl, combine the flour and cornmeal together. Season the flour with Essence. In a large skillet, heat the vegetable oil. Dredge the oysters in the seasoned flour, coating each side completely. Shake off the excess flour and carefully lay in the hot oil. Fry until golden brown, about 1 1/2 minutes on each side. Remove the oysters from the oil and drain on a paper-lined plate. Season the oysters with Essence. Set aside and keep warm. Toss the greens with the dressing and season with salt and pepper. Mound the greens in the center of each plate and arrange the oysters around the greens. Sprinkle the top of each salad with the remaining cheese. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 29956,"Satsuma Curd 1/4 cup sugar 1 tablespoon cornstarch
2 teaspoons Satsuma mandarin zest plus 3/4 cup juice (from about 8 Satsumas; see Cook's Note) 1/2 teaspoon kosher salt
3 large egg yolks
1 tablespoon unsalted butter
Instructions: In a small, heavy-bottomed pot off the stovetop, combine the sugar, cornstarch, Satsuma zest and juice, salt and egg yolks. Whisk together very well until the cornstarch is fully dissolved in the mixture and no lumps remain. Turn the heat to medium and cook, whisking continuously, until the mixture reaches a simmer and begins to thicken, 4 to 5 minutes. Cook another 1 minute, still whisking, then turn off the heat and whisk in the butter until it melts. Strain the mixture through a fine-mesh sieve, then cover and refrigerate until cooled and set, at least an hour. Refrigerate in an airtight container up to 2 weeks or freeze up to 2 months. Spoon the curd over yogurt or oatmeal, or spread over toast or pound cake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29957,"Basil Chicken Pot Pies 1 cooked chicken, meat picked off of the bone, skin and all, shredded 3 cups spring vegetable ragout, recipe follows 1/4 cup basil oil, recipe follows 4 small crock pots 4 puff pastry sheets, 3 by 3 inches, docked 2 tablespoons butter 5 minced shallots 2 tablespoons minced garlic 1 cup sliced shiitakes 2 cups quartered button or cremini mushrooms 1 cup white wine 1 cup chicken stock 1 tablespoon dark soy sauce 1/2 tablespoon chopped fresh thyme 1 cup shucked English peas, blanched 1 cup shucked edamames, blanched 1 cup shucked favas, blanched 1 cup 1/4-inch diced peeled carrots, blanched 1 cup sugar snap peas, cut into 1/4-inch lengths, blanched 1 tablespoon white truffle oil Salt and black pepper 1/4 cup chopped chives 3 cloves garlic 1 tablespoon minced ginger 2 limes, juiced 1/2 tablespoon salt 1/2 tablespoon sugar 1 cup canola oil 2 cups Thai basil leaves Salt and black pepper Instructions: In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible. Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994 In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer and add peas, edamames, favas, carrots and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives. In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 29958,"Jelly Doughnuts 4 to 4 1/2 cup white bread flour, plus more for dusting 1 teaspoon salt 2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons) 1 cup lukewarm milk 2 tablespoons sugar, plus more for dusting 2 large eggs, beaten 2 tablespoons unsalted butter, melted and cooled 1/2 cup preserves of choice Vegetable oil, for frying Cinnamon and sugar, for rolling doughnuts Instructions: In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.) Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours. Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes. Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes. Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29959,"Ranch Risotto 4 slices good quality bacon, cut into 1-inch pieces 1/2 yellow onion, diced small 4 cloves garlic, chopped 2 cups Arborio rice 3/4 cup dry white wine 4 cups chicken stock, heated 1/2 cup ranch dressing 4 tablespoons heavy cream 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh sage 6-ounces Maytag blue cheese (about 1 1/2 cups) Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped tomato, for garnish Instructions: In a large, wide-mouthed pot over medium heat, add the bacon right away and cook evenly, stirring often, until it just begins to crisp. Add the onions and the garlic. Cook this until it becomes aromatic and softens up a bit. Add the rice and stir to coat the rice in rendered bacon fat and cook for about 1 minute, continually stirring. Pour in the wine and stir until its absorbed by the rice. Using a large ladle, add the hot stock in a ladleful at a time, just covering the rice and stirring until the stock gets absorbed by the rice. When rice absorbs the stock, add another ladleful. Continue until the rice starts to look creamy as the liquid is reducing down, about 18 to 20 minutes total. Taste the rice. The grains should be cooked through with some bite left. Add in the ranch dressing, cream, herbs, and blue cheese. Stirring a lot over medium heat, allow all the ingredients to meld together and then pull into a thicker texture. The more you stir the better the results. After the rice becomes a creamy mixture, taste, and season with salt, and pepper, if needed. Transfer the risotto to a large shallow bowl, top with a sprinkling of chopped tomato, and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 29960,"George's Bank Halibut with Savoy Cabbage, Garlic Confit andFingerling Potatoes in Lobster Cream 4 fingerling or new potatoes, unpeeled 1 small carrot, cut into 1/4-inch dice 1 small (about 1-pound) head Savoy cabbage, outer leaves discarded, cut into 1/2-inch wide shreds 1/4 cup chicken stock 1 cup Lobster Cream, recipe follows Garlic Confit, recipe follows 2 tablespoons unsalted butter Coarse salt and freshly ground white pepper
Coarse salt and freshly ground white pepper 4 halibut fillets, about 7-ounces each 3 tablespoons canola oil 2 tablespoons minced fresh chives, for garnish 1 (1-pound) lobster body (no meat) 1 small carrot, diced 1 small white onion, diced 2 sprigs fresh thyme 2 teaspoons canola oil 1/4 cup dry sherry 1 cup heavy cream 1 teaspoon tomato paste Salt and white pepper 20 large garlic cloves, unpeeled 1 tablespoon extra-virgin olive oil 1 tablespoon water Coarse salt and freshly ground white pepper Instructions: In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 engthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside. Assembly: In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish. Garnish with chives. Steam the Lobster Body. Chop the shells into small pieces. Saute the diced vegetables and thyme in oil until the onions begin to brown. Add the broken lobster shells. Pour in the sherry to deglaze the pan. Simmer to reduce the volume by 1/2. Add the heavy cream and bring to a boil. Reduce the heat to medium and continue cooking until the volume is reduced by 1/3. Add the tomato paste and mix well. Add salt and white pepper, to taste. Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce. Preheat the oven to 325 degrees F. Place the garlic in a small baking dish and toss with oil, water, salt and pepper. Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29961,"Rock Shrimp Lumpia with Green Papaya Salad 1 red onion, sliced 2 green papayas, seeded, peeled and shredded 2 carrots, peeled and shredded 2 teaspoons Vietnamese garlic-cl sauce 3 cloves garlic, minced 3 tablespoons sugar 2 tablespoons fish sauce 2 tablespoons rice vinegar 2 tablespoons freshly squeezed lime juice 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint 1/4 cup chopped peanuts, for garnish 2 pounds peeled rock shrimp 1 tablespoon peanut oil, plus extra for brushing 2 1/2 teaspoons Asian sesame oil 1 (4-ounce) package Japanese rice noodles 1/2 cup peeled and shredded carrot 3/4 cup good-quality mayonnaise 1 teaspoon rice vinegar 2 tablespoons toasted sesame seeds 2 teaspoons salt 1/2 cup chopped fresh cilantro 12 (7-inch-square) lumpia wrappers 1 egg beaten with 1 tablespoon water, for egg wash Instructions: To prepare the salad, place the onion, papaya, and carrots in a bowl and mix well. In another bowl, combine the cl sauce, garlic, sugar, fish sauce, vinegar, and lime juice. Adjust the seasoning. Pour the cl sauce mixture over the papaya mixture and toss well. Add the cilantro and mint and toss well. Garnish with the peanuts. Squeeze any excess moisture out of the shrimp. In a small pan, heat the 1 tablespoon peanut oil and 2 teaspoons of the sesame oil over medium-high heat. Add the shrimp and saute for 3 to 4 minutes, until pink and starting to curl. Drain the shrimp in a colander and set aside. Bring a saucepan filled with water to a boil. Place the rice noodles in a bowl and pour the boiling water over them. Allow to soak for 5 minutes, until softened. Drain and set aside. Preheat the oven to 450 degrees. Mix together the shrimp, rice noodles, carrot, mayonnaise, remaining 1/2 teaspoon sesame oil, vinegar, sesame seeds, cl sauce, and salt. Add the cilantro and mix well. To prepare the lumpia, lay a wrapper on a clean work surface with the point facing you. Spread 2 tablespoons of the shrimp mixture evenly on the bottom one-third of each lumpia wrapper. Brush all 4 edges with the egg wash. Fold the bottom up over the filling and fold in the sides toward the middle. Starting at the bottom, roll up to form a tiny bundle. Repeat with the remaining filling and wrappers. Brush with peanut oil. Place the lumpia on a baking sheet and bake for 10 to 12 minutes, until golden brown. To serve, place 1/2 cup of the salad on each plate. Cut the lumpia in half diagonally. Stand 4 pieces of lumpia, point up, on each plate around the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29962,"Radish, Apple and Onion Salad 4 radishes, thinly sliced 2 Red Delicious apples, cored, seeded and thinly sliced and tossed with 2 teaspoons lemon juice 1/2 red onion, thinly sliced 1 head romaine lettuce or red leaf lettuce, chopped 3 tablespoons red wine vinegar 2 teaspoons sugar 1 teaspoon salt 1/4 cup extra-virgin olive oil 1/2 cup sour cream 1 teaspoon poppy seeds 2 tablespoons chopped dill or 2 teaspoons dried dill Instructions: Combine radish, apple (coated in lemon to retard browning) and onion with chopped lettuce. In a small bowl, combine vinegar with sugar and salt. Whisk in oil, stir in sour cream, poppy and dill. Drizzle dressing evenly over salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29963,"Flaming Lime Drop 3 ounces anejo tequila 1 1/2 ounces lime juice
1 1/2 ounces triple sec, such as Cointreau
1 teaspoon agave syrup
2 tablespoons granulated sugar
1/4 teaspoon salt
4 lime round slices
4 sugar cubes
1/2 ounce rum, such as Bacardi 151 Instructions: In a cocktail shaker with ice, add the tequila, lime juice, triple sec and agave syrup. Shake vigorously to combine. Strain into 4 tall shot glasses. Mix the sugar and salt together onto a small plate. Dip each lime slice into the sugar mixture, shaking off any excess. Place a slice of lime on top of each of the shot glasses, then place a sugar cube on top of each lime. Pour a dash of the rum over each sugar cube. Using a long match or fire starter, ignite the sugar cubes, and when the sugar begins to caramelize, blow out the flame. Fold the lime slice and drop it into the shot with the sugar cube, and serve immediately. ","[Tequila, Rum, Cacha?a]" 29964,"Strawberry 4-Point Tartlets 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 1/4 cup strawberry jam 1 teaspoon balsamic vinegar 1 cup large fresh strawberry cut into quarters 1/4 teaspoon cracked black pepper Whipped cream or vanilla ice cream Instructions: Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Place the pastry squares onto a baking sheet. Beat the egg and water in a small bowl with a fork. Stir the jam and vinegar in a medium bowl with a fork or whisk. Add the strawberries and black pepper and toss to coat. Spoon about 1/4 cup strawberry mixture in the center of each pastry square. Fold the pastry corners over the filling to the center and twist the points firmly to seal. Brush with the egg mixture. Bake for 20 minutes or until the pastries are golden brown. Serve each with 1/2 cup ice cream, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29965,"Chicken Tortilla Casserole 4 boneless, skinless chicken breasts Salt Chicken Gravy, recipe follows 1 cup canned green chiles, chopped and drained 1 medium onion, finely chopped 1 clove garlic, minced 1 cup sour cream 1/2 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon pepper Cooking spray Twenty-four 6-inch corn tortillas 3 cups shredded Cheddar 6 tablespoons butter 6 tablespoons all-purpose flour 1 cup chicken stock 1 cup milk
Salt and pepper Instructions: Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.) Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray. In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat. Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes. Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 29966,"Smoked Prime Rib with Horseradish Cream 1 (7 to 9 pound) 4-rib beef rib roast (prime rib), trimmed 2 teaspoons cayenne pepper 2 teaspoons paprika 2 teaspoons chili powder 2 tablespoons fajita seasoning 2 tablespoons Irvine Spice Smokey Rotisserie Seasoning 1 fresh lemon 1 cup heavy cream 1 fresh lemon, halved and seeds removed 1/4 cup prepared horseradish 1/2 teaspoon salt 1/8 teaspoon white pepper Instructions: Rinse meat to remove residue and pat dry with paper towels. Prepare a rub by combining cayenne, paprika, chili powder, fajita seasoning, and Smokey Rotisserie seasoning in a small bowl. Squeeze lemon juice into bowl to make a paste and rub over entire surface of prime rib. Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat. Beat heavy cream with an electric beater until stiff peaks form. Squeeze in lemon juice, 1/2 of lemon at a time, and beat in until incorporated. Then gradually beat in horseradish and salt and pepper. Chill for about an hour before serving. Slice down prime rib and serve with horseradish cream. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 29967,"Dirty Steve's Original Wing Sauce 8 cups red hot sauce, such as Frank's 2 cups melted butter 1/2 cup mango habanero sauce 8 tablespoons brown sugar 4 teaspoons chili powder 4 teaspoons garlic powder 4 teaspoons onion powder 4 teaspoons black pepper 4 teaspoons cayenne pepper 4 teaspoons seasoning salt Canola oil, for frying 1 pound chicken wings 1 1/2 tablespoons seasoning salt Instructions: For the wing sauce: Mix the hot sauce, butter, mango habanero sauce, brown sugar, chili powder, garlic powder, onion powder, black pepper, cayenne pepper and seasoning salt in a bowl. Stir vigorously until completely combined. For the wings: Heat canola oil in a deep-fryer to 350 degrees F. Sprinkle the chicken wings with the seasoning salt. Fry the chicken wings in the heated oil until crispy, about 15 minutes. Mix the wings in 1 cup of the wing sauce until well coated and serve. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 29968,"Honey Bagels with Blueberry Lox 1/3 cup (53 grams) old-fashioned rolled oats 1/3 cup (38 grams) raw shelled pumpkin seeds 1/4 cup (50 grams) raw shelled sunflower seeds 3 tablespoon (30 grams) flax seeds 2 tablespoon (18 grams) poppy seeds 2 tablespoon (12 grams) sesame seeds 1 large egg white, beaten Flaky salt, for sprinkling 2 cups (473 grams) warm water (105 to110 F) 3 tablespoons (63 grams) honey 1 tablespoon (9.3 grams) instant yeast 1 tablespoon (9 grams) kosher salt 2 tablespoons (42 grams) barley malt, divided 3 cups (381 grams) high-gluten flour, plus more for dusting 3 cups (360 grams) whole wheat flour Neutral oil, for the bowl 1 tablespoon baking soda 1 pound (453 grams) cream cheese Blueberry Lox, recipe follows 4 plum tomatoes, sliced 3 Persian cucumbers, sliced 1 medium red onion, sliced 1 cup drained capers Fresh dill 2 lemons, cut into wedges 2 cups (280 grams) frozen wild blueberries 1 cup (230 grams) kosher salt 3/4 cup (150 grams) sugar 1 1/2 teaspoons liquid smoke 1 bunch cilantro, roughly chopped Zest of 1 lemon Black pepper 1 salmon filet (about 3 pounds), pin bones removed and halved horizontally Instructions: For the seed mixture: Combine the oats, pumpkin seeds, sunflower seeds, flax seeds, poppy seeds and sesame seeds in a medium bowl. Remove 1/2 cup and pulse in a spice grinder or mini food processor, leaving it quite coarse. Reserve remaining seed mixture for the bagel topping. For the dough: Combine the water, honey, yeast, salt and 1 tablespoon of the barley malt in a spouted measuring cup. Combine both flours in the bowl of a stand mixer. Add the yeast mixture and beat on low speed with the dough hook just to combine. Knead until almost smooth and slightly sticky but forms a loose ball, about 5 minutes. (Add a little more water if the dough is too crumbly or a little more flour if it is too loose to form a ball. The dough should form a loose, slightly sticky ball that is almost but not completely smooth.) Add the coarsely ground seed mixture and continue to knead until well distributed, 1 to 2 minutes more. The dough should be smooth and springy. Transfer to an oiled bowl, cover with plastic wrap, and refrigerate overnight. Remove the dough from the refrigerator and let sit at room temperature 1 hour before ready to use. Turn the dough out onto a clean work surface. Divide it into 12 equal parts, roll and work each into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch-wide hole in the center. Cover the bagels with a towel and let rise for 30 minutes. Meanwhile, preheat the oven to 425 degrees F with racks in the top and lower thirds. Bring a large pot of water to a boil and add the baking soda and remaining tablespoon of barley malt. Line two baking sheets with parchment paper and grease them well. Also lay out a clean kitchen towel near your pot of boiling water. Spread the remaining seed mixture in a shallow bowl. Working with 3 bagels at a time, boil them for 1 minute on each side (use a timer for this). Use a slotted spoon or spatula to transfer them briefly to the kitchen towel to catch any excess moisture. Dip the bottoms in the seed mixture and then transfer them to the baking sheets. Brush the bagels with the egg white and sprinkle the tops with more seed mixture and a little flaky salt. Bake the bagels for 8 minutes, switching the pans on the racks and rotating the pans 180 degrees, and then continue to bake until golden brown, begin checking at 8 minutes. Let cool slightly. Split a bagel and to one half add a schmear of cream cheese, slices of blueberry lox, tomato, cucumber, red onions, capers, dill and a squeeze of lemon for the bagel sandwich of your dreams. Frozen bagels will keep for up to a month; reheat in the toaster. In a large mixing bowl, combine the blueberries, salt, sugar, liquid smoke, cilantro, lemon zest and a bunch of turns of black pepper. Lay a large piece of plastic wrap down on a work surface and place a small handful of the blueberry mixture in the middle. (I recommend wearing gloves for this.) Place half of the filet skin-side down over the mixture, top it with most of the remaining blueberry mixture, and then top that with the other half of the filet, flesh-side down. Cover the top and sides with the remaining blueberry mixture, making sure that all parts of the fish are covered. Wrap tightly in plastic wrap, place on a rimmed baking sheet, cover it with a cutting board and weigh it down with something heavy (such as: a few bricks, some cans or a cast iron pot). Refrigerate for 2 to 4 days (depending on how cured you like your lox; 4 days will make a firmer and saltier lox) flipping every 12 hours and pouring out any juices as they accumulate in the pan. It\u2019s ready when the fish is firm to the touch. Rinse off the curing mixture, pat it dry, and slice it as thinly as possible. Enjoy! Keep leftovers wrapped in plastic wrap in the fridge for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29969,"Espresso Chip Poundcake 1 pound butter 3/4 cup sugar 2 cups brown sugar 5 eggs 1 tablespoon vanilla 4 cups flour 1 tablespoon baking powder 1/2 tablespoon salt 1/8 cup sour cream 3/4 cup buttermilk 1 cup espresso, liquid shots, not grounds 2 cups semisweet chocolate chips Instructions: Cream the butter, sugar and brown sugar together. Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy. Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined. Do not over mix this part. Sift the flour, baking powder, and salt together, add to the mixture and mix until combined. Add the sour cream and buttermilk and mix until combined. Add the espresso, and mix until it is combined. If you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs. Add the chocolate chips and mix them until combined. Preheat the oven to 275 degrees F. Grease and flour a bundt cake pan. Scoop the cake mixture into the prepared pan. Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake. Placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan. Let the cake cool, then remove it from the pan upside down. Garnish it with powdered sugar. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 29970,"Big Dog Sandwich One 6-inch hoagie roll 7 ounces chopped Brisket, recipe follows 7 ounces Pulled Pork, recipe follows
1/2 link All Beef Hot Links, recipe follows 1 tablespoon BBQ Sauce, recipe follows 1 tablespoons Mustard BBQ Sauce, recipe follows 2 ounces Feta Slaw, recipe follows One 12-pound brisket or 1 whole bone-in pork butt (Boston butt ) 4 ounces ground pepper
4 ounces salt
4 ounces brown sugar
3 ounces paprika 2 ounces chili powder
2 ounces garlic powder
2 ounces onion powder
1400 grams beef (not a fatty cut) 450 grams beef fat
40 grams minced garlic
34 grams sea salt
11 grams cl flakes
7.5 grams black peppercorns
6 grams pink curing salt
5 grams cayenne pepper
4.5 grams coriander seeds
2.5 gallons ketchup 6 cups apple cider vinegar
4 cups molasses
3 cups steak sauce, such as A-1 2 cups mustard 1 cup Worcestershire sauce 1/2 cup BBQ rub
1/2 cup garlic pepper
1/2 cup ground black pepper
1 tablespoon ground cinnamon
2 gallons Creole mustard, such as Zatarain's 12 cups honey
12 cups apple cider vinegar
5 cups raspberry jelly
4 cups ketchup 2 cups BBQ rub
1 cup Worcestershire sauce 4 pounds shredded green cabbage 2 cups shredded red cabbage 2 cups julienne carrots (cut into thin matchsticks) 2 cups crumbled feta 2 cups diced green onion 1 cup red wine vinegar 1 cup white wine vinegar 1 tablespoon ground black pepper 1 tablespoon salt Instructions: Open the hoagie roll. Lay the brisket and pork on the bread, then add hot link to the middle. Pour the sauces on the meats; the BBQ Sauce goes on the brisket and the Mustard BBQ Sauce goes on the pork. Top with Feta Slaw and fold together to make one large sandwich. Preheat a smoker or oven for cooking at about 225 degrees F. Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours. Let sit 30 minutes, then chop meat. Grind beef and fat together through a meat grinder and put into a bus tub. Mix together garlic, sea salt, cl flakes, peppercorns, curing salt, cayenne and coriander seeds, then pour in 8 ounces cold water for even distribution. Add water and seasonings to the meat and toss for 2 minutes. Transfer to a plastic bag and let marinade in the refrigerator overnight. Put hog casings in warm salt water and let sit in the refrigerator overnight. Place hog casings on a sausage stuffer. Fill with filling, twisting into 6-inch links. Special equipment: a meat grinder; hog casings; sausage stuffer Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket. Mix the mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket. Put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mix thoroughly until the liquid is gone. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 29971,"Microwave Squash 1 acorn squash, about 1 1/2 pounds Instructions: To cook squash in the microwave, cut squash in 1/2, scoop out the seeds as if you were cleaning cantaloupe only it will be a little harder. Lay cut side down on a piece of microwave safe plastic wrap placed directly on microwave bottom or plate. Cook on high in 5 minute intervals until completely softened and cooked through, about 5 to 7 minutes for 1/2 an acorn squash. Cook times will vary depending upon the size and variety of your squash. ","[Chardonnay, Sauvignon Blanc, Riesling]" 29972,"Best Barbecued Meat and Homemade Barbecue Sauce 1 heaped teaspoon cumin seeds 2 tablespoons fennel seeds 5 cloves Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
Bunch fresh thyme or lemon thyme, leaves picked Bunch fresh rosemary, leaves picked, a few whole sprigs reserved 1 orange, zested and juiced
1 orange, zested and juiced 1 bulb garlic, broken into cloves and peeled 4 heaped teaspoons sweet smoked paprika 6 tablespoons balsamic vinegar 1/2 cup organic tomato ketchup 8 tablespoons olive oil 10 bay leaves 1 (3-pound) free-range or organic chicken, spatchcocked or 1 (7-pound) leg of lamb, on the bone, slashed evenly 1/4-inch deep or 4 1/4 pounds pork rib racks Instructions: Preheat your oven to 350 degrees F and light your barbecue about 40 minutes later.
To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.
Rub your chosen meat all over with the marinade, really getting it into all the nooks and crannies and, in case of the lamb, the slashes. Place the meat in a snug-fitting roasting pan, top with any leftover marinade and cover loosely with aluminum foil. Bake the meat in the preheated oven until sweet and tender. This will take 1 1/2 hours for the pork ribs and the lamb (but if you like your lamb pink, it will only need 1 hour), and 1 hour and 20 minutes for the chicken.
Now you're going to finish your meat on a medium hot barbecue. Place it carefully on the bars of the barbecue and sear it well on 1 side, then turn it over. While it's cooking, use your reserved rosemary sprigs to baste the meat with the sticky juices from the bottom of the roasting pan. Keep turning and brushing the meat until you've built up a lovely sticky, charred crust, then take it off the barbie and rest it on a serving dish for a few minutes. Meanwhile, pop your roasting pan on the barbie or over a gas burner and let the juices reduce a bit.
Cut the pork into individual ribs, carve the leg of lamb into slices or tear the chicken into pieces, and serve with a bowl of the lovely marinade juices from the roasting pan.
","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 29973,"S'Mauros 1 cup hot fudge (from one 11.75-ounce jar) 2 cups coarsely crushed graham crackers (from about 10 sheets), plus more for topping 1 cup marshmallow creme Instructions: Heat the hot fudge according to the package instructions. Divide half the crushed graham crackers among four 6- to -7-ounce wide-mouth glass jars (about 1/4 cup each). Top each evenly with 2 tablespoons marshmallow creme followed by 2 tablespoons hot fudge. Repeat the layers with the remaining ingredients, finishing with the fudge. Sprinkle more crushed graham crackers on top to finish. Serve immediately while the fudge is warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29974,"Caramel Balsamic Swirl Ice Cream 4 cups 35-percent cream 1 vanilla bean, cut in half and seeds scraped 6 egg yolks 1 cup sugar 1 cup fruity extra-virgin olive oil 2 cups balsamic vinegar Fresh berries, as a garnish Instructions: Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside. Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature. Meanwhile, in a medium saucepan on medium heat, reduce by half the balsamic vinegar, about 10 minutes. Let it cool to room temperature. Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add the olive oil and fold in everything together. Drizzle 3/4 of the reduced balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top. Put in the freezer until firm, a minimum of 4 hours For the serving: Scoop into nice bowls and serve with fresh berries. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 29975,"Sicilian Pizza Cake Cooking spray 2 15- to 18-ounce boxes white cake mix (plus required ingredients) 5 to 6 strips all-natural berry-flavored fruit leather 8 ounces white chocolate 1 16- to 18-ounce jar strawberry preserves (not jelly) Instructions: Coat the bottom and sides of an 11-by-17-inch rimmed baking sheet with cooking spray. Prepare the cake mixes as directed; spread in the baking sheet, filling it about three-quarters of the way (you will have leftover batter). Bake the cake at 350 degrees F until a toothpick comes out clean, 15 to 20 minutes. Let cool in the pan, then scrape off the top of the cake with a fork, leaving a border for the crust. Cut the fruit leather into 1 1/2-inch circles using a cookie cutter or kitchen shears and set aside. (If the strips are too narrow, roll them out slightly with a rolling pin before cutting.) Grate about 2 tablespoons of white chocolate into a bowl and set aside. Chop the remaining white chocolate. Microwave the chopped white chocolate in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Mix the preserves with 2 tablespoons of the melted white chocolate in another bowl ? this will make the sauce more opaque. Spread the strawberry sauce on the cake, inside the border. Top with spoonfuls of the remaining melted white chocolate, spreading each slightly with the back of a spoon. Sprinkle with the grated white chocolate. Use a kitchen torch to toast the melted white chocolate and the edges of the cake. Top with the fruit-leather circles. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]

" 29976,"Metropolitan Grill's Cheddar Cheese and Beer Sauce 1/4 cup salad oil 2 tablespoons finely chopped parsley 1/4 green onion, finely chopped 1/4 cup flour 2 cups milk 3/4 cups your favorite beer 1/4 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 1 1/4 cups shredded Cheddar 1/4 teaspoon salt Pinch white pepper Pinch cayenne Pinch granulated garlic Instructions: Heat oil in a large saucepot. Add chopped parsley and green onions. Lower heat, add flour to make a roux, and cook over medium heat stirring for 20 minutes. Preheat the milk. Remove roux from heat. Add milk, beer, mustard, and Worcestershire and stir over medium heat until thickened. Remove from the stove. Add cheese and final seasonings, to taste. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 29977,"Jicama-Cilantro Cole Slaw 1 medium jicama, peeled and sliced 1 small red pepper, stem, seeds and membrane removed and julienned 1 small green pepper, stem seeds and membrane removed and julienned 1 small yellow bell pepper, stem, seeds and membrane removed and julienned 1 small head of red cabbage, julienned thin 2 yellow corn tortillas, julienned thin and fried 2 red corn tortillas, julienned thin and fried 2 blue corn tortillas, julienned thin and fried 1/4 cup canola oil 2 cloves garlic, minced 2 shallots, minced 1/2 bunch cilantro leaves 2 tablespoons champagne vinegar 2 limes juiced 2 tablespoons honey Salt Cracked black pepper Instructions: For the salad: Combine all ingredients, except tortillas into a bowl and mix well. Mix the dressing ingredients and add to salad with tortillas. Toss lightly being careful not to break up tortillas too small. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29978,"Gina's Chocolate Pound Cake 1 cup unsalted butter, room temperature, plus more for pan 1/2 cup Dutch-process cocoa powder, plus more for pan 3 cups sugar 5 eggs, plus 1 egg yolk 2 3/4 cups all purpose flour 3/4 teaspoon table salt 1/2 teaspoon baking powder 1 cup buttermilk 2 teaspoons vanilla extract 4 ounces chopped semisweet chocolate 3/4 cup heavy cream 1 tablespoon corn syrup Instructions: Preheat oven to 350 degrees F. Butter a 10-inch Bundt pan and dust with cocoa powder. In a large bowl of a stand mixer, add the butter and the sugar. Using the paddle attachment, cream together until light and fluffy and the volume has increased. Add the eggs and egg yolk, 1 at a time, beating after each addition. In another mixing bowl, whisk together the flour, cocoa powder, the salt, and baking powder. Add the dry ingredients alternatively with the buttermilk to the butter and egg mixture ending with the flour. Stir in the vanilla and pour the batter into the prepared Bundt pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack before turning out onto a serving plate and slicing. Add the chocolate to a medium-sized bowl. In a small saucepan over low heat, add the cream and bring to a low simmer. Pour the cream over the chocolate and add the corn syrup. Once the chocolate melts, whisk together to combine. Drizzle over the cake and serve. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]

" 29979,"Cream Cheese Icing 1 pound cream cheese at room temperature 3/4 pound unsalted butter at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1 1/2 pounds confectioners' sugar, sifted Instructions: In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 29980,"Brioche Tea Sandwiches with Vanilla Custard and Rose Petals 1 1/2 cups flour 1 1/4 cups plus 2 tablespoons bread flour 1 teaspoon salt 1/4 cup sugar 1-ounce fresh cake yeast, or 1 (1/4-ounce) envelope dried yeast 2 tablespoons warm water 4 eggs 8 ounces (2 sticks) cold unsalted butter, cut into pieces Vanilla custard, recipe follows 3 organic or confetti roses, any color, washed and dried 2 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise 6 egg yolks 2/3 cup sugar 1/4 cup cornstarch 1 tablespoon unsalted butter Instructions: The day before you plan to make the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook. Dissolve the yeast in the water. With the mixer running at low speed, add the yeast mixture to the flour mixture. Add the eggs and mix well. Add the butter and mix at medium speed until smooth, about 10 minutes. Transfer to a bowl and cover tightly with plastic wrap. Refrigerate overnight. The next day, turn the dough out onto a floured work surface. Roll dough into a 9 by 13-inch rectangle, about 1/2-inch thick. Place on a sheet pan. Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours. Preheat the oven to 350 degrees. Remove the plastic wrap from the brioche dough and sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature. Vanilla Custard: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 48 hours in advance.) With a serrated knife, slice the sheet of brioche in half lengthwise. Spread the bottom and top generously with custard. Place washed and dried rose petals over the custard, covering the surface entirely. Place the top brioche on and press lightly. With a serrated knife, cut into finger sandwiches, discarding the edges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29981,"Apple Cake in a Jar 3 1/3 cups all purpose flour 1/2 teaspoon baking powder 11/2 teaspoons salt 1/2 teaspoon nutmeg 1/2 teaspoon allspice 2 teaspoons ground cinnamon 2 teaspoons baking soda 2/3 cups vegetable shortening 2 1/3 cups sugar 4 eggs 2 cups applesauce 1 cup chopped walnuts Instructions: Preheat oven to 350 degrees. Grease 2 (2 1/2-inch) wide-mouth canning jars with a paper towel dipped in shortening. Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, and baking soda into a large bowl. Using the electric mixer and a medium mixing bowl, cream together the shortening and sugar on low speed, then increase to medium mixing speed to mix well. While the mixer is running, add the eggs, one at a time. Stop the mixer and scrape down the sides. Remove the bowl from the mixer and stir in the applesauce. With a large spoon, stir in the sifted flour mixture and the walnuts. Pour the batter into a measuring cup with a spout; pour the batter neatly into greased jars. Fill the jars halfway full. Place the filled jars on the sheet tray and bake on the center rack of the oven for 45 minutes. When done, the top of the cake will spring back when pressed with a finger, and the sides will have come away from the jar. Remove from oven and let cool 10 to 15 minutes. Cake will still be warm, but not hot. Place a circle of waxed paper on top of the jar and seal with the jar lid. Place carefully so as not to break the glass. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29982,"Stovetop Peaches with Streusel Topping and Zesty Sour Cream 1 cup sour cream 1 orange, zested and juiced 1 lemon, zested and juiced 8 peaches, washed, dried, 4 of them peeled 1 cup honey 1 tablespoons unsalted butter 1 lime, zested and juiced 1 1/2 cups cooked Streusel Topping, recipe follows 1/2 cup butter, melted 1 cup powdered sugar 1 cup ground almonds 1 cup all-purpose flour Salt Instructions: In a medium bowl, whisk the sour cream and a few gratings of zest from the orange and the lemon until smooth. Add the juice from half of the orange and half of the lemon. Taste to see if it has a fresh taste from the citrus. If not, add the juice from the remaining fruit halves. Whisk to blend and set aside. With a small paring knife, cut around the center of each peach to halve it and remove the pit. Place the peach halves on a flat surface and cut them into 1/2-inch thick slices. Heat a small saute pan and add the honey. It should start to foam and bubble. Keep the heat low and allow the honey to simmer gently. Note: the honey becomes extremely hot - be careful to keep the heat low. In a large skillet over medium heat, melt the butter. When it begins to froth and turn light brown on the edges, add the peach slices and stir to coat with the butter. Cook, stirring from time to time, until the peaches become tender, 3 to 5 minutes. Add the lime zest and juice. Stir to blend. Meanwhile, check the honey. It should be a golden brown. If the foam prevents you from seeing the color, remove the pot from the heat and blow on the center of the foam to see the color beneath. Pour the honey over the peaches and stir to blend. Remove the skillet from the heat and spoon the peaches into individual serving plates or a platter. Top with the Streusel Topping and a dollop of the sour cream. Preheat oven to 350 degrees F. Mix together until incorporated and in clumps. Place onto a baking sheet and bake for 8 to 10 minutes, or until golden brown. Use as needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 29983,"Coal-Roasted Cauliflower with Romesco 2 cups plus 1 teaspoon kosher salt (see Cook's Note) 2 cups all-purpose flour (see Cook's Note)
2 large egg whites
1 large cauliflower, leaves trimmed
2 red bell peppers
1/2 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
2 slices white bread, crusts removed, torn into small pieces
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
2 plum tomatoes, cored and quartered
Instructions: Add 2 cups of the salt with the flour, egg whites and 1 cup water to a large bowl and stir with a wooden spoon until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds).
Put the cauliflower on a clean work surface, stem-side down, and rub the salt paste all over the florets until they are completely covered. Flip the cauliflower in your hands (you may want to flour your hands if the cauliflower is a little sticky); holding it by the exposed stem, gently nestle it into the coals. Cook, rotating occasionally by grasping the stem with grilling tongs, until the stem is tender when pierced with the tip of a sharp knife and the crust is blackened all over, 35 to 40 minutes. Try not to crack the crust so that it stays sealed and the cauliflower can steam while it roasts. Transfer to a baking sheet and let cool for 5 minutes, then use tongs to crack the crust from the cauliflower and discard it.
While the cauliflower is cooking, put the bell peppers in the coals and cook, turning frequently with the tongs, until blackened. Transfer to a heatproof bowl and cover with a plate to steam and soften, about 10 minutes. When cool enough to handle, peel the skin from the peppers, remove all the seeds and discard skin and seeds. Set peppers aside.
Heat 1/4 cup of the oil in a medium skillet over medium-high heat until shimmering. Add the garlic along with the bread pieces. Cook, stirring, until the bread is golden, about 3 minutes. Transfer to a food processor and add the red peppers, remaining 1/4 cup olive oil, vinegar, smoked paprika, tomatoes and 1 teaspoon salt. Puree until smooth.
","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 29984,"Yeasted Scallion Pancakes 4 cups (540 grams) bread flour, plus more for dusting 2 tablespoons (25 grams) granulated sugar 2 1/4 teaspoons instant yeast 1 1/2 teaspoons kosher salt 1 1/2 cups (360 grams) warm water 2 teaspoons toasted sesame oil, plus more for assembly 4 tablespoons (30 grams) neutral oil, plus more for oiling the bowl 6 scallions, thinly sliced (about 1 cup/114 grams) 6 tablespoons (45 grams) sesame seeds Flaky salt, for serving Instructions: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast and kosher salt. Add the water, sesame oil and 2 tablespoons of the neutral oil. Mix on low speed until a shaggy dough comes together, scraping down the sides as necessary. Increase the speed to medium and knead for 8 to 10 minutes until the dough is soft and smooth and it pulls away from the sides of the bowl. Remove the dough from the bowl, divide in half and transfer each portion of dough to an oiled bowl. Cover with plastic or a clean towel and allow to double in size, about 1 hour. Turn out the doughs, one at a time, onto a lightly floured surface. Roll each into a 14-inch circle that is about 1/4 inch thick. Brush the surface of each with a thin layer of sesame oil and then scatter the scallions equally over each. Roll each into a tight jelly roll. Gently stretch each log and then coil into a spiral snail shape. Press to flatten slightly and set on a dusted baking sheet. Cover with plastic or a clean towel and allow to proof for 20 to 30 minutes or until puffy. Arrange an oven rack in the middle position. Preheat the oven to 400 degrees F. Heat an ovensafe, 8-inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of neutral oil, swirl it around and heat until shimmery. Take one of the pancakes and flatten with your hands to the size of the pan. Brush the top with water and sprinkle with 3 tablespoons of the sesame seeds. Place the pancake in the oil, sesame-side facing up, and cook for 4 to 5 minutes (you can swirl it around but try not to disturb it too much), until the underside is deep golden. Flip with a spatula, transfer to the oven and bake for 10 minutes or until both sides are deep golden and it sounds hollow when you tap on it. Invert onto a rack and cool for a few minutes. Slice and sprinkle with flaky salt to serve. Repeat with the remaining dough, neutral oil and sesame seeds. Leftovers can be wrapped tightly in plastic or stored in an airtight container in the refrigerator for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29985,"Frozen Bananas 4 bananas, peeled and halved 1 cup milk chocolate chips 1 cup butterscotch morsels 1 cup chopped almonds 1 cup candy sprinkles 8 wooden craft sticks Instructions: Insert wooden stick into each banana piece. Arrange on parchment-lined sheet pan and freeze for 20 minutes. Place chips and morsels into separate bowls. Microwave on medium heat until melted, about 60 seconds, stirring every 30 seconds. Remove bananas from freezer and dip by alternating between melted chocolate and butterscotch. Immediately roll them in chopped nuts or sprinkles. Freeze until frozen solid, about 1 hour. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 29986,"Melon and Mint Slush 1/4 (about 1 pound) honeydew melon, peeled and seeded, cut into 1-inch pieces (to yield about 2 cups) 3 cups crushed ice 1/2 packed cup fresh mint leaves 1 1/2 cups ginger ale 1/2 cup sugar Instructions: Add the melon, ice, mint, ginger ale, and sugar to a blender. Pulse until the mixture becomes slushy. Pour into 4 glasses and serve immediately. ","[Riesling, Moscato, Vinho Verde]" 29987,"Little Lamb Cupcake 1 Vanilla Cupcake, taken out of the paper, recipe follows About 1 cup White Fluff Frosting, recipe follows 1 large marshmallow 2 white candy eyes 1 small chewy purple candy, such as Jujubes 1 short 1/4-inch and 1 long piece 2-inch black string licorice 12 mini-marshmallows, halved 4 purple jelly beans 2 pink jelly beans Nonstick cooking spray 2 2/3 cups sugar 2 sticks (16 tablespoons) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour (see Cook's Note) 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt 1/4 cup whole milk 2 teaspoons pure vanilla extract 10 tablespoons unsalted butter, at room temperature 5 cups confectioners' sugar 1/2 cup marshmallow fluff Pinch fine salt Instructions: Frost cupcake. Place the large marshmallow in the center. Lightly frost the back of the candy eyes and press them onto the marshmallow. Frost the back of the jujube candy and put below the eyes for a nose. Frost the short piece of licorice lightly and press underneath the nose to make the mouth. Press mini-marshmallow halves all around the cupcake and the face to make the lambs coat. Frost the tips of the pink jelly beans and stick on top of the lamb's head to make ears. Stick the purple jelly beans in the front and back of the cupcake for feet. Curl the long piece of licorice and press into frosting to make the lamb's tail. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans with nonstick cooking spray.) Put tins on a baking sheet. Set aside. Process the sugar and butter in a food processor until very creamy, scraping the sides down as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, 2/3 cup water, and vanilla and process to blend. Whisk the all-purpose and cake flour, baking powder and salt in a medium bowl. Add the flour mixture, in 3 batches to the butter mixture and pulse, scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin until cool enough to handle. Transfer to a rack and cool completely before frosting. Whisk the milk and vanilla extract together in a small bowl. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use right away. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29988,"Hoisin Chicken and Bok Choy Kebabs 2 tablespoons vegetable oil, plus more for brushing 2 tablespoons soy sauce 2 teaspoons grated peeled ginger 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon ground white pepper 1 1/2 pounds skinless, boneless chicken thighs, quartered 2 red or yellow bell peppers, cut into 1-inch pieces 4 bunches baby bok choy, quartered lengthwise 1/4 cup hoisin sauce Toasted sesame seeds and sliced scallions, for topping Kosher salt Instructions: Preheat a grill to medium high and brush the grates with vegetable oil. Combine 2 tablespoons vegetable oil, the soy sauce, ginger, five-spice powder and white pepper in a large bowl. Add the chicken and toss to coat. Thread the chicken onto four 10-inch skewers. Thread the peppers and bok choy onto 4 more skewers. Grill the chicken, covered, turning occasionally, until well marked, 10 to 12 minutes, brushing with the hoisin sauce during the last minute of grilling. Sprinkle with sesame seeds and scallions. Meanwhile, brush the vegetable kebabs with vegetable oil and season with salt. Grill until the vegetables are charred, about 3 minutes per side. Serve with the chicken kebabs. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 29989,"Overnight Cantaloupe Oats 1/2 cup quick-cooking oats 1/2 cup whole milk
1/2 cup full-fat Greek yogurt
2 tablespoons chia seeds
1 tablespoon honey, plus more for drizzling on top
1/2 teaspoon ground cinnamon
1 cantaloupe
1/2 cup blueberries Instructions: Put the oats, milk, yogurt, chia seeds, honey and cinnamon in a small bowl and stir to combine. Slice the cantaloupe in half and remove the seeds. Divide the mixture between the carved-out cantaloupe halves. Cover, place in the fridge and let sit overnight. To serve, top with blueberries and a drizzle of honey. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 29990,"Meat Loaf 1 tablespoon olive oil 2 medium stalks celery, finely chopped 1 small onion, finely chopped 1 clove garlic, crushed with press 2 pounds lean ground turkey 3/4 cup fresh whole wheat breadcrumbs (from 1 1/2 slices bread) 1/3 cup fat-free milk 1 tablespoon Worcestershire sauce 1/2 cup ketchup 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 2 large egg whites 1 tablespoon Dijon mustard Instructions: Preheat the oven to 350 degrees F. In a 12-inch nonstick skillet, heat the oil over medium heat. Add the celery and onions and cook until tender, about 10 minutes, stirring occasionally. Add the garlic and cook 1 minute. Transfer the vegetables to a large bowl and cool slightly.
Add the turkey, breadcrumbs, milk, Worcestershire sauce, 1/4 cup ketchup, salt, pepper and egg whites to the vegetables. Mix with hands until well combined, but do not over mix. In a cup, combine the Dijon and remaining 1/4 cup ketchup.
In a 9-by-13-inch metal baking pan, shape the meat mixture into a 9-by-5-inch loaf. (This will allow the meat loaf to brown all over, not just on top.) Spread the ketchup mixture over the top of the loaf.
Bake the meat loaf until an instant-read meat thermometer inserted in the center reaches 160 degrees F, 55 to 60 minutes. (Temperature will rise to 165 degrees F upon standing.)
Let the meat loaf stand10 minutes to set the juices for easier slicing before removing from the pan. Transfer the meat loaf to a platter and serve.
","[Cabernet Sauvignon, Merlot, Pinotage, Syrah]" 29991,"Small-Batch Dinner Rolls 2/3 cup whole milk 3 tablespoons sugar 3 tablespoons shortening 1 teaspoon instant dry yeast 2 cups all-purpose flour (see Cook's Note) 1/2 teaspoon kosher salt 1/2 teaspoon baking powder 1/8 teaspoon baking soda Vegetable oil, for the bowl 1 tablespoon salted butter, melted Instructions: Heat the milk, sugar and shortening in a small saucepan over medium-low heat, stirring to help melt the shortening, just until the mixture begins to simmer. Pour into a bowl. Set aside to cool to about 125 degrees F. Sprinkle the yeast over the warm milk mixture, then add 2/3 cup of the flour to the mixture. Stir until no lumps remain and the mixture looks like pancake batter. Cover with a towel or plastic wrap and let stand in a warm place for 2 hours.
Add the salt, baking powder, baking soda and 1/3 cup of the remaining flour to the yeast mixture. Stir well and add the remaining 1 cup flour, 1/3 cup at a time, stirring well after each addition. Start using your hands after the final flour addition, kneading the mixture for a couple of minutes to form a smooth, elastic dough. Lightly oil a bowl, add the dough and turn to coat with the oil. Cover with a towel or plastic wrap and refrigerate for at least 12 hours and up to 24 hours.
Lay the dough on a work surface and press it out to a 1/4-inch-thick rectangle (about 12 inches by 14 inches) using your fingers. (The work surface doesn't need flour. Just keep picking up the dough between presses.) Cut the rectangle into 4 equal strips crosswise, then cut each of those strips into 2 equal pieces, for a total of 8 pieces. Starting on the shorter side of a piece, roll each piece into a tight cylindrical coil.\u202fPinch the edges to seal. Place each cylinder seam-side down in a 9-inch cake pan, putting 7 of the cylinders in a ring around the pan's edge. Each cylinder should point inward, like the hands of a clock. Put the last 1 cylinder in the center of the pan. Cover loosely with a towel or plastic wrap and let rise until nearly doubled in size, about 2 hours.
Meanwhile, preheat the oven to 400 degrees F.
Bake the rolls until golden, about 15 minutes. Brush with the melted butter and serve immediately.\u202f
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29992,"S'Mauros: Skillet S'Mores 3 tablespoons unsalted butter 1 cup walnuts, roughly chopped
One 12-ounce bag mini chocolate chips
3 cups mini marshmallows
Graham crackers, broken into squares, for dipping Instructions: Preheat the broiler on high. Heat a cast-iron skillet over medium heat. Melt the butter in the skillet, add the nuts and toast until fragrant. Remove from the heat and sprinkle the chocolate chips evenly over the nuts. Spread the marshmallows over the chocolate chips. Place the skillet under the broiler until browned on top. Serve in the skillet and use graham cracker squares for dipping. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 29993,"Roasted Pork with Citrus Mojo Marinade 2 Meyer lemons, juiced 2 limes, juiced 2 blood oranges, juiced 6 large garlic cloves, chopped 2 tablespoons salt 1 tablespoon freshly ground black pepper 1 tablespoon dried oregano 1 tablespoon ground cumin 3/4 cup annatto oil reserved from Arroz Con Pollo Bites recipe 1 (15 to 20-pound) suckling pig Special Equipment: 1 Caja China roasting box 1 (9 to 10-pound) picnic pork shoulder 1 batch citrus mojo marinade less 1 tablespoon salt Instructions: Citrus Mojo: Combine all of the mojo ingredients in a large bowl and whisk well. Score the skin with a sharp knife and rub the pig inside and out with 3/4 of the mojo marinade. Reserve the remaining mojo to pour over the meat after it has been carved. Cook the whole pig in the Caja China according to manufacturer's instructions. Preheat the oven to 325 degrees F. Score the skin of the pork shoulder. Put it into a large bowl or baking dish and pour in 3/4 of the marinade, making sure to coat the entire piece of pork. Cover and refrigerate for at least 30 minutes or up to 2 hours. Put the pork shoulder, skin side up, in a roasting pan fitted with a rack, Cover with foil and roast in the oven for 3 hours. After 3 hours remove the foil, turn the heat up to 425 degrees F and roast until the skin is brown and crispy, about 30 to 45 minutes. Make sure to check every 5 or 10 minutes to make sure the skin does not burn. Remove from oven to a cutting board and let rest for 10 minutes before carving. Carve the meat and arrange it on a serving platter. Pour the reserved marinade over the carved meat just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 29994,"Roasted Turkey Rubbed with Roasted Jalapeno, Fresh Sage and Orange Butter 2 cups fresh orange juice 2 sticks unsalted butter, at room temperature Zest of 1 orange, finely grated 3 jalapenos, roasted, peeled, seeded 1/4 cup fresh sage leaves Salt and freshly ground black pepper 1 fresh turkey (16 pounds) Instructions: Put orange juice in a small nonreactive saucepan and bring to a boil over high heat. Cook until reduced about 1/4 cup. Let cool to room temperature. Put the butter, cool orange syrup, zest, jalapeno and sage in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl. Can be made 1 day in advance and stored, covered in the refrigerator. Bring to room temperature before using. Preheat oven to 450 degrees F. Remove neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Rub the entire surface with 1/2 of the butter. Season the skin and the cavity liberally with salt and pepper. Truss the turkey and place on rack in a large roasting pan. Roast the turkey for 30 minutes, then turn the temperature down to 375 degrees and continue roasting for 1 1/2 hours or until the internal temperature reaches 165 degrees F, brushing with the remaining butter every 15 minutes. Remove the turkey from the oven and let rest for 20 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29995,"Cinnamon Pull-Apart Bread 1 cup sugar 2 tablespoons McCormick? Cinnamon, Ground 3 cans (7.5 ounces each) refrigerated buttermilk biscuits 1/2 cup (1 stick) butter, melted Instructions:

1. Preheat oven to 350 degrees F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup bundt pan.
2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 29996,"Grandma Geraldine\u2019s Famous Biscuits 2 cups plus 3 tablespoons all-purpose flour, plus more for dusting 1/4 teaspoon salt 1/4 teaspoon sugar 2 teaspoons baking powder 2 tablespoons lard or vegetable shortening 1 cup buttermilk or milk, plus more for brushing Instructions: Preheat the oven to 450? F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended. Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ? inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
   Bake the biscuits until golden brown on top, 15 to 17 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 29997,"How to Make Chicken Parmesan | Chicken Parmigiana 4 boneless, skinless chicken breasts, pounded thin Salt and freshly ground black pepper 2 cups all-purpose flour, seasoned with salt and pepper 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper 2 cups panko bread crumbs 1 cup vegetable oil or pure olive oil Tomato Sauce, recipe follows 1 pound fresh mozzarella, thinly sliced 1/4 cup freshly grated Parmesan Fresh basil or parsley leaves, for garnish 2 tablespoons olive oil 1 large Spanish onion, finely chopped 4 cloves garlic, smashed with some kosher salt to make a paste Two 28-ounce cans plum tomatoes and their juices, pureed in a blender One 16-ounce can crushed tomatoes 1 small can tomato paste 1 bay leaf 1 small bunch Italian parsley 1 Cubano cl pepper, chopped Salt and freshly ground pepper Instructions: Preheat oven to 400 degrees F. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves. Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 29998,"Tropical Roadie Bars Nonstick spray, for the cookie sheet and bowl 2 cups skin-on roasted almonds, 3/4 cup chopped pecans, toasted
   1 1/4 cups chopped dried pineapple 1 cup puffed millet
   1 cup rolled oats 1/4 cup sweetened coconut flakes
   1/2 cup brown sugar
   1/2 cup maple syrup
   1/4 cup frozen pineapple juice concentrate
   Pinch salt
   Instructions: Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray. Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well. In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes. Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator. Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container. ","[Sauvignon Blanc, Moscato, Riesling, Zinfandel]" 29999,"Summer Pizza with Corn, Tomatoes and Sausage One 5-ounce store-bought pizza crust, such as Good & Gather? Organic Ultra Thin Pizza Crust Olive oil, for brushing and drizzling 1 cup torn or shredded mozzarella, such as Good & Gather? Mozzarella Cheese 1/4 cup grape tomatoes, sliced in half One 3-ounce pre-cooked Italian sausage, thinly sliced 1 small ear corn, kernels cut from the cob 1 tablespoon very thinly sliced scallion whites 2 fresh basil leaves, thinly sliced Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Brush the pizza crust lightly with some oil on both sides and put on the prepared baking sheet. Top with the mozzarella, tomatoes, sausage and corn. Bake until the crust is golden and the cheese is melted, 8 to 10 minutes. Top with the scallion whites and basil, then drizzle with some oil.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 30000,"Tripleta 2 teaspoons ketchup 2 teaspoons mayonnaise One 12-inch loaf French bread, sliced horizontally 2 slices Swiss cheese 4 ounces boiled ham 4 ounces roasted pork 4 ounces steak, chopped 3 slices fried plantains, optional 2 leaves romaine lettuce 2 slices tomato Instructions: Spread the ketchup and mayonnaise on the bottom half of the bread. Add the cheese, then stack the ham, pork and steak on top. Add the fried plantains, if using, and finish with the lettuce and tomato.
   Heat the sandwich in a sandwich press until the bread is toasted.
   ","[Chardonnay, Merlot, Cabernet Sauvignon, Malbec]" 30001,"Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms Salt 1 1/4 cups farro, pearled 1 1/2 pounds mixed mushrooms (such as shiitake, crimini and hen of the woods), slice the criminis and coarsely chop the hen of woods and shiitakes About 1/3 cup EVOO, plus extra for serving 2 tablespoons chopped fresh thyme Freshly ground black pepper 3 to 4 cloves garlic, finely chopped 2 shallots, chopped 1 bundle thin asparagus trimmed and sliced on an angle 1 small bundle flat Tuscan kale (also called Lacinato or dinosaur), stemmed and finely chopped Freshly grated nutmeg 1/3 cup dry sherry or Marsala 1/2 cup chopped hazelnuts Lemon juice, for serving Sherry vinegar, optional Instructions: Preheat the oven to 450 degrees F.
   Bring a pot of water to a boil, salt the water and cook the farro to tender, 20 minutes or so.
   Meanwhile, toss the mushrooms with about 1/4 cup EVOO or just enough to lightly coat, and then season with the thyme. Roast to deeply fragrant and brown. Season with salt and pepper.
   While the mushrooms are in the oven, heat about 2 tablespoons EVOO, 2 turns of the pan, in a skillet over medium-high heat. Add the garlic, shallots and asparagus and cook to tender crisp, 2 to 3 minutes. Add the kale and wilt, season with salt and pepper and nutmeg to taste. Deglaze with the sherry. Toast the nuts in a small skillet until browned and fragrant.
   Drain the faro and combine with the vegetables. Cool and store for a make-ahead meal. The farro can be served room temp or reheated in a microwave or skillet. Store the toasted nuts in an airtight container at room temp. Reheat the mushrooms in a skillet to warm through. Serve the farro and vegetables sprinkled with the nuts, a little lemon juice and top with roasted mushrooms. Alternatively, the farro can be served as a cold salad and the mushrooms can be roasted off the night you want to serve it. If the cold farro is too dry, dress with sherry vinegar or lemon juice, and more EVOO. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 30002,"Garlic Chicken and Potatoes 2 pounds small red-skinned potatoes, quartered 3 tablespoons extra-virgin olive oil 1/2 teaspoon cumin seeds (optional) Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped 2 tablespoons packed light brown sugar 1 lemon (1/2 juiced, 1/2 cut into wedges) Pinch of red pepper flakes 4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds) 2 tablespoons chopped fresh cilantro or parsley Instructions: Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 30003,"Prawns with Pineapple in Orange Sauce and Scented with Vanilla 1 cup orange juice 1 cup peeled prawns 1/4 cup sugar 3 slices cleaned pineapple, cut into pieces 1 vanilla bean, split lengthwise 6 tablespoons Sherry vinegar 1 teaspoon vanilla sugar A few drops Worcestershire sauce 1/2 cup olive oil Salt and freshly ground black pepper 3/4 cup assorted lettuce