Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Whisk the all-purpose four, almond flour and salt together in a bowl. In another bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and almond extract until combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Scrape the dough onto a piece of plastic wrap and roll into a disk or log. Refrigerate until slightly firm, about 1 hour. Scoop the dough into balls, each about 2 tablespoons. Place the balls on the prepared baking sheets about 2 inches apart. Press a 1/2-inch-deep thumbprint into the center of each ball. Bake the cookies until the edges just start to brown, 10 to 12 minutes. (For even baking, rotate the pans halfway through.) While the cookies are still warm, use the back of a teaspoon to redefine the thumbprints. Allow the cookies to cool completely. Place the confectioners\u2019 sugar in a fine-mesh sieve and generously dust the cookies with the sugar. Fill each thumbprint with about 3/4 teaspoon jam. The cookies can be stored in an airtight container for up to 4 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25611,"Herb-Marinated Rack of Lamb 2 lamb racks (about 8 to 9 ribs each) 1/2 cup extra-virgin olive oil, plus 2 tablespoons 4 garlic cloves, unpeeled and crushed 2 (4-inch) rosemary sprigs, crushed 6 thyme sprigs, crushed 4 rosemary sprigs, for garnish Freshly ground black pepper Sea salt Instructions: Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight. The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F. Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting. To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice. ","[Chardonnay, Pinot Noir, Syrah, Cabernet Sauvignon]" 25612,"Almost-Famous Pecan Waffles 3/4 cup pecans 1 1/2 cups all-purpose flour 1/3 cup sugar 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 large egg 1 cup whole milk 1/2 cup buttermilk 2 teaspoons vanilla extract 2 tablespoons unsalted butter, melted and cooled, plus more for brushing and topping 1/4 cup vegetable shortening, melted and cooled Maple syrup, for topping Instructions: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F. Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.) Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25613,"Banana-Walnut Bran Muffins Cooking spray 1 1/4 cups whole-wheat pastry flour or white whole-wheat flour 1/2 cup bran flakes 1/3 cup plus 1 tablespoon walnuts, toasted and finely chopped 1 teaspoon baking powder 1/2 teaspoon ground cinnamon Fine salt 1/4 teaspoon baking soda 1/4 teaspoon freshly grated nutmeg 2/3 cup packed light brown sugar 1/2 cup vegetable oil 1/2 cup reduced-fat sour cream 2 ripe medium bananas, mashed 2 large eggs 1 teaspoon pure vanilla extract Turbinado sugar for sprinkling, optional Instructions: Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and spray with cooking spray. Whisk together the flour, bran flakes, 1/3 cup of the chopped walnuts, baking powder, cinnamon, 1/2 teaspoon salt, baking soda and nutmeg in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture into the dry mixture and gently fold until just incorporated (it's OK if there are lumps in the batter). Evenly divide the batter among the muffin cups and sprinkle each with some of the remaining 1 tablespoon walnuts and turbinado sugar if using. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 25614,"Pisco Maria (Bloody Mary with Pisco) 5 ounces pisco 2 teaspoons prepared horseradish 2 teaspoons fresh lemon juice 2 teaspoons aji Amarillo puree, or 1/4 teaspoon habanero hot sauce 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 1/4 teaspoon freshly ground black pepper 2 stalks celery, plus 4 small inner stalks with leaves, for garnish Ice, for serving 2 cups tomato juice, chilled Instructions: Puree the pisco, horseradish, lemon juice, aji Amarillo puree, soy sauce, Worcestershire, pepper and large celery stalks in a blender until smooth.
Divide the puree among 4 tall glasses filled with ice. Top with tomato juice and stir. Garnish each glass with a leafy celery stalk. ","[Pisco, Sauvignon Blanc, Vermentino, Albari?o]" 25615,"Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise 3/4 pound ground sirloin 3/4 pound ground chuck 1/2 pound raw chorizo, casings removed and crumbled 1 tablespoon adobo seasoning 1 large onion, grated 1/2 cup dry bread crumbs 2 tablespoons olive oil 2 large yellow onions, finely sliced Kosher salt and freshly ground pepper 1/2 cup bottled and sliced jalapeno chiles, drained 1/2 cup dark brown sugar 2 medium jarred roasted red bell peppers, drained 3/4 cup mayonnaise 6 slices Oaxaca cheese or mozzarella 6 hamburger rolls Instructions: In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.; Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.; Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.; Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly. To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]

" 25616,"Grilled Corn with Chiles 6 ears fresh sweet corn, husks on 1 habanero pepper, seeded, stemmed and lightly toasted 1 cl negro, seeded, stemmed and lightly toasted 11/2 tablespoons whole black peppercorns 1/2 bunch thyme leaves 1/2 bunch cilantro, chopped 4 garlic cloves 2 tablespoons olive oil 1/2 teaspoon salt Instructions: Preheat the grill. Pull down the corn husks, but don't remove them. Extract the silk and rewrap the husks around the corn. Soak the ears in cold water for 30 minutes. In a blender or food processor, combine the remaining ingredients. Pulse intermittently to make a paste. Remove the corn from the water, pull back the husks and drain thoroughly. Spread the paste over the kernels. Rewrap the husks, then arrange the corn on the hot grill. Cook, turning often, for about 15 minutes, or until the husks are lightly charred. Serve in the husks. Optional serving style: After removing corn from water, drain, rewrap in husks and grill. When done, remove from grill, cut corn into 1inch rings and toss with the cl paste. Serve in a bowl. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 25617,"The Famous Texas Cheese Dip 1 (1-pound) package pasteurized process cheese spread, cubed (1 1/2 packages for a thicker dip) 1 (10-ounce) can diced tomatoes and green chilies, with liquid Instructions: Place cheese, tomatoes, and jalapenos and their liquid in small heavy saucepan. Set over low heat and cook, stirring often, about 15 minutes until cheese melts and mixture is smooth, or microwave 5 minutes on HIGH in covered, microwave-safe casserole, stirring once at halftime. Serve warm with corn chips or bite-size broccoli or cauliflower florets, celery, carrot, or zucchini sticks. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 25618,"Vegetable Pad Thai 1 (12-ounce) pack dried rice stick noodles (sen lek) 6 eggs 1/4 cup vegetable oil 2 tablespoons smashed garlic 2 tablespoons finely chopped onion 1/2 cup red bell peppers, julienned 1/2 cup green bell peppers, julienned 1/2 cup ground peanut 1/2 cup fish sauce 1/2 cup soy sauce 1/4 cup sugar 2 teaspoons Thai pepper powder 1 cup fresh bean sprouts, for garnish 1/4 cup shelled peanuts, for garnish 2 tablespoons chopped fresh cilantro leaves, for garnish Instructions: Soak the rice stick noodles in tepid water for about 15 minutes. Remove them to a cutting board and cut into 4-inch pieces then place in a strainer to let all water drain off, and set aside. Coat the bottom of an omelette pan with a small amount of oil and pour off excess. Beat the eggs together and add to pan forming a thin layer, and cook as you would a thin omelette. Remove from heat and chop cooked egg roughly and set aside, keeping warm until ready to serve. Heat the oil over medium-high heat in a wok or large skillet and add garlic, onion, and red and green peppers, and cook for 2 minutes. One at a time, add the ground peanut, fish sauce, soy sauce, sugar and pepper powder, stirring the mixture the entire time. (Note: chicken, shrimp, or tofu can be added to this dish at the saute stage.) Add the noodles and be sure to stir! The noodles tend to burn if not continuously stirred. Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce or soy sauce (both salty), or sugar (sweet). (Here is where a matter of preference comes into play.) To serve, place the noodle mixture on a plate, top with cooked egg and garnish with bean sprouts, peanuts and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25619,"Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream 1/4 cup shortening 1/2 cup unsalted butter, softened 1 cup sugar 3 eggs, separated 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk 1/2 cup evaporated milk 1/2 cup sweetened condensed milk 1/2 cup coconut milk 1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand) 1 (14-ounce) can sweetened condensed milk (Eagle brand) 2 egg yolks 3/4 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 1/4 cup water 1 teaspoon vanilla extract 14 tablespoons unsalted butter, softened to room temperature 1 cup powdered sugar Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour. In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter. Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool. While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing. For the Buttercream: Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth. Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely. Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable. Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25620,"Reasonable Crabmeat Saute 4 thin slices of white bread Melted butter for brushing 2 tablespoons butter 2 carrots, grated 8 ounces lump crabmeat, picked over 1/2 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 1/4 cup each finely chopped chives, basil, mint and parsley Salt and freshly ground black pepper Instructions: Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25621,"Deep-Fried Saffron-Parmesan Sticks 1/2 teaspoon tightly-packed saffron threads 1/2 pound good-quality young Parmesan cheese, such as Parmigiano-Reggiano or Grana Padana, less than 3 years old 4 cups sunflower oil, for deep-frying 1 egg yolk 1 1/2 cups ice water 1 1/2 cups sifted flour, plus extra for coating Instructions: In a small saucepan, bring 1 cup water to a boil. Add saffron and boil 2 minutes. Let cool to room temperature. Use a sharp knife to cut Parmigiano-Reggiano into thin slices. Cheese will not cut evenly, but any shape 2 to 3 inches long and no more than 1/4 inch thick will work well. In a small bowl combine cheese with saffron liquid and marinate 6 hours. In a deep-fryer heat oil to 365 degrees. In a bowl beat egg yolk; add water, stirring lightly to blend. Add 1 1/2 cups flour all at once and stir gently with a fork or chopstick until just blended. Do not overblend; batter will be lumpy. Piece by piece, coat cheese pieces with extra flour; dip pieces thoroughly in batter, then quickly toss in hot oil (don't wait for extra batter to drip off). Cook 2 to 3 minutes, turning occasionally, until golden and crisp. Using a slotted spoon, scoop up cheese and drain on paper towels. Keep warm while you fry remainder. Sprinkle with salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 25622,"Mixed Fruit Tart 1 1/2 cups all-purpose flour 1/4 cup sugar 8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened at room temperature 1 egg yolk 6 ounces almonds, toasted, and cooled 2/3 cup sugar 8 tablespoons cold unsalted butter, cut into pieces 2 eggs 1/4 teaspoon pure vanilla extract 2 teaspoons all-purpose flour 3/4 cup plus 1/4 cup apricot preserves Assorted fresh fruit, including strawberries, kiwi, mango, blackberries, fig, blueberries, and star fruit, sliced 2 tablespoons water Instructions: To make the crust, put the flour in a large bowl. Add the sugar and mix. Using your hands, make a well in the center. Place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined. The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together. Sprinkle into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom of the pan. Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes or, covered, up to 3 days. Preheat the oven to 375 degrees F. To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over-process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane). Spoon the frangipane into the unbaked tart shell. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes. Let cool. Spread 3/4 cup apricot preserves on the surface of the baked tart to act as a bed for the fruit. Slice fruit and arrange it decoratively. Heat the remaining 1/4 cup apricot preserves with the water until boiling and smooth. Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 25623,"Rigatoni with Merguez, Ricotta Salata, and Brown Butter 1 pound ziti or other tube-shaped pasta 6 tablespoons (3/4 stick) unsalted butter 3 tablespoons extra-virgin olive oil, plus more for serving 1 pound merguez sausage (see Chef Talk, below), casings removed 2 garlic cloves, minced 1 tablespoon tomato paste 1 tablespoon finely chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 3/4 cup (3 ounces) shredded ricotta salata cheese 1/2 cup Sicilian Bread Crumbs (see below) or pan-toasted soft bread crumbs 3 tablespoons finely chopped fresh mint 1 garlic clove, finely chopped 3 cups cubed (1-inch) trimmed brioche, challah, or crusty Italian bread 2 tablespoons extra-virgin olive oil 2 tablespoons coarsely chopped fresh flat-leaf parsley Instructions:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain well and rinse under cold running water.
2. Meanwhile, melt the butter in a small saucepan over medium heat. Continue cooking until the milk solids in the saucepan turn hazelnut brown, about 2 minutes. Immediately pour the melted butter into a small bowl.
3. Heat 1 tablespoon of the oil in a very large skillet over medium-high heat. Add the sausage and cook, occasionally stirring and breaking it up with the side of the spoon into bite-sized pieces, until lightly browned, about 8 minutes. Stir in the garlic and cook until it softens, about 1 minute. Stir in the tomato paste and parsley and mix well. Pour into a colander to drain the excess fat. Clean the skillet.
4. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the pasta and cook, stirring occasionally, until it is lightly browned, about 2 minutes. Add the sausage mixture and stir well. Season to taste with salt and pepper.
5. Transfer the pasta mixture to a serving bowl. Add the browned butter and mix well. Top with the ricotta salata, Sicilian Bread Crumbs, and mint. Drizzle with additional olive oil, toss, and serve immediately.
6. To make the bread crumbs: Position a rack in the center of the oven and preheat the oven to 350 degrees F. With the machine running, drop the garlic through the tube of a food processor to mince the garlic. Add the bread cubes, oil, and parsley and pulse until the bread becomes coarse crumbs. Spread on an 18-by-13-inch half-sheet pan. Bake, stirring occasionally, until the crumbs are lightly toasted and smell garlicky, 7 to 10 minutes. Let cool. Makes 2 cups. Measure out 1 cup of the bread crumbs. (Reserve the remaining bread crumbs for another use; they can be frozen in an airtight container for up to 1 month.) ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 25624,"Champagne Sangria 1 (750-ml) bottle Prosecco or French Champagne, chilled 1/2 cup orange juice 2 cups Mint Simple Syrup, recipe follows 1 lemon, zested and thinly sliced 1 lime, zested and thinly sliced 1/2 cup sliced strawberries 5 fresh mint sprigs Crushed ice 2 cups sugar 2 cups water 1 cup packed fresh mint leaves Instructions: In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs. Fill glasses with crushed ice and pour the sangria over the top. Serve immediately. In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using. ","[Chardonnay, Sauvignon Blanc, Ros, Cava]" 25625,"Curried Squash Soup with Apple and Cheddar Melts 1 large butternut or other orange-fleshed squash or pumpkin, peeled, deseeded and sliced EVOO, for drizzling Kosher salt and freshly ground black pepper
Freshly grated nutmeg 2 slightly round tablespoons prepared curry powder 2 tablespoons honey 3 tablespoons butter 3 to 4 cloves garlic, chopped 2 carrots, thinly sliced 1 Gala or other crisp apple, peeled and chopped 1 onion, chopped 1 quart chicken or vegetable stock Chopped scallions and cilantro, for garnish 8 slices good-quality white bread Butter, softened, for spreading Prepared chutney, such as Patak's Major Gray Mango Chutney 12 ounces sharp Cheddar, shredded or sliced 1 Gala or other crisp apple, peeled and thinly sliced Instructions: Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper. For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma. Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes. Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro. For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 25626,"North African Spiced Alaska Halibut 1-1/2 teaspoons sea salt 1-1/2 teaspoons caraway seed 1 teaspoon dried oregano 1/2 teaspoon dried rosemary 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 2 Tablespoons harissa (Moroccan paste) 2 cloves garlic, minced 2 teaspoons olive oil 4 Alaska Halibut steaks or fillets (6 to 8 oz. each), fresh, thawed or frozen Instructions: Heat oven to 400 degrees F. Mix all dry ingredients in a small bowl. Stir in harissa, garlic and olive oil. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut portions in spray-coated baking dish. Spoon and spread spice mixture over top of halibut. Cover dish with foil; seal. Roast 18 to 25 minutes for frozen halibut or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Variation: Remove foil during last 10 minutes of cooking, until lightly browned. ","[Syrah, Tempranillo, Garnacha, Barbera]" 25627,"Roasted Red New Potatoes with Sweet Paprika Butter and Parsley 3 pounds small red new potatoes 1 tablespoon extra-virgin olive oil 1/2 stick butter 2 teaspoons sweet paprika 1/4 cup parsley leaves, chopped Salt and pepper Instructions: Preheat oven to 450 degrees F. Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 25628,"Twice-Baked New Potatoes 12 new potatoes 2 tablespoons olive oil 1 1/2 cups grated Monterey Jack cheese 4 ounces cream cheese, softened 1/2 cup sour cream 1 tablespoon finely minced fresh chives 1 clove garlic, pressed Salt and pepper Instructions: Preheat the oven to 375 degrees F.
Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25629,"Chef Lee Anne Wong's Pancakes with Summer Berry Compote 1 1/2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 eggs 1 1/4 cups milk 1/2 teaspoon vanilla extract 1/4 cup butter, melted, plus more as needed 1 recipe Summer Berry Compote, recipe follows 2 tablespoons butter 4 cups mixed berries, cleaned and trimmed 1/2 cup sugar, plus more if desired 1 lemon, zested and juiced, plus more if desired Pinch salt 1/4 cup fresh basil leaves, chiffonade Instructions: Sift the flour, sugar, baking powder, and salt together over a large piece of parchment paper. In a large bowl, whisk the eggs, milk, and vanilla extract together until well combined. Add the dry ingredients to the bowl and whisk until a thick batter is formed. Whisk in the melted butter. Heat a nonstick griddle or pan over medium heat. Add a teaspoon of butter and swirl the pan to coat the bottom. Ladle 1/4 cup of the batter onto the pan to form a pancake. Cook until you see bubbles break the surface of the pancake and the underside is golden brown, about 2 to 3 minutes. Then carefully flip the pancake to finish cooking on the other side, another 2 to 3 minutes. Transfer the pancakes to a platter and cover with foil to keep warm (or place in a preheated 200 degree F oven, covered) and continue to make the pancakes until all of the batter has been used up, wiping out the pan or griddle with a paper towel after each use. Serve with warm Summer Berry Compote. In a large nonstick skillet, melt the butter over medium-high heat. Add the mixed berries, sugar, lemon zest and lemon juice. Saute the mixture, stirring often, until the berries begin to break down and release their juices, around 5 minutes. Add the pinch of salt and check for seasoning (add more sugar and lemon juice, if desired). Remove the pan from the heat and stir in the basil leaves. Serve immediately with warm pancakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25630,"Smoked Ginger Chicken With Cardamom, Cloves and Cinnamon 2 tablespoons canola oil 1 4-inch piece fresh ginger, peeled and coarsely chopped 1 head garlic, cloves separated and peeled
1 teaspoon black mustard seeds Grated zest of 2 limes Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 3-pound chicken, butterflied and lightly pounded for even thickness 10 cardamom pods 5 cinnamon sticks 1 tablespoon whole cloves 1 medium red onion, halved and thinly sliced 3 tablespoons finely chopped fresh flat-leaf parsley leaves
1/2 teaspoon sumac Instructions: Heat the oil in a medium saute pan over medium heat. Add the ginger and garlic; cook until soft, about 2 minutes. Add the mustard seeds; cook 30 seconds. Add 1/2 cup water and the lime zest and season with salt and pepper. Bring to a boil and cook 1 minute. Transfer the mixture to a blender; blend to a smooth paste, adding more water if needed. Let cool.
Rub the ginger paste over the entire chicken, including underneath the skin. Cover the chicken and marinate in the refrigerator, at least 2 hours and up to 8 hours. Remove the chicken from the refrigerator about 30 minutes before cooking.
Combine the cardamom, cinnamon and cloves in a bowl. Cover with cold water and soak at least 1 hour and up to 4 hours.
Combine the red onion and 1 tablespoon salt in a bowl and let sit at room temperature 30 minutes. Rinse with cold water and drain well. Put the onion in a bowl and add the parsley and sumac.
Heat your grill to high for indirect grilling.
Drain the spices and add them evenly over the hot coals in a charcoal grill or to the smoker box of a gas grill. Put the lid on the grill and allow smoke to fill the grill, about 10 minutes.
Season the chicken on both sides with salt and pepper. Put the chicken, skin-side down, on the cooler side of the grill (indirect heat), close the cover and grill until the skin is lightly golden brown with faint grill marks, 22 to 25 minutes. Turn the chicken skin-side up, move to the hotter side of the grill (direct heat) and continue grilling until the skin is golden brown, 15 to 20 minutes. Flip the chicken once more and continue grilling over direct heat until the skin is golden brown and crisp and an instant-read thermometer inserted into the thigh registers 165 degrees F, about 8 minutes.
Remove the chicken to a cutting board, tent loosely with foil and let rest about 10 minutes before carving. Top the chicken with some of the onion-parsley relish.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25631,"Eggs Benedict 8 slices Brioche, each cut about 1/2-inch thick Unsalted butter to taste 8 slices Canadian bacon 8 fresh large eggs 1/4 cup dry white wine 2 tablespoons tarragon vinegar 2 tablespoons finely minced shallot 3 egg yolks 2 tablespoons cold water 1 tablespoon cold unsalted butter 1/2 cup melted unsalted butter Salt and freshly ground pepper 2 tablespoons minced fresh tarragon Fresh tarragon sprigs for garnish, if desired Instructions: Preheat oven to 375 F. Brush slices of Brioche with butter, arrange on a baking sheet and bake in oven until lightly golden. Heat a grill pan over moderate heat until hot. Add bacon and cook for 2 minutes on each side, or until lightly browned. In an egg poacher filled with simmering water, add the eggs and simmer them until cooked to taste. Make the sauce: In a saucepan combine the wine, vinegar and shallots and simmer the mixture over moderately high heat until reduced to 2 tablespoons. Add the egg yolks and water and whisk until thick enough to see bottom of pan between strokes. Add butter and whisk until melted. Slowly add melted butter, a tablespoon at a time, removing pan from heat from time to time to prevent curdling, and continue to add butter until sauce is smooth and creamy. Season with salt, pepper and stir in fresh herbs. To assemble: Arrange two slices of bread on each of four serving plates, top with bacon and egg and nap with sauce. Garnish with fresh herbs. Drink: Bloody Mary ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25632,"Brioche French Toast with Apples and Mascarpone 1 loaf brioche 1 1/2 pound apples, peeled, cored and sliced into 1/21/2-inch slices 2 tablespoons sugar 3 tablespoons butter 2 cups mascarpone 1 tablespoon grated lemon zest 3 tablespoons powdered sugar for dusting Maple syrup 5 egg yolks 3 cups heavy cream 2 teaspoon Calvados 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground clove Instructions: Whisk together yolks with cream, add remaining ingredients. Set aside. Saute apple slices in 3 tablespoons butter until just tender, about 3 to 4 minutes, sprinkle with sugar and grated lemon zest. Cut Brioche into 2-inch slices. Cut each slice sideways 2/3 of the way through to create a pocket. Spread mascarpone mixture on top and bottom of pocket. Put 1/6 of the apples in pocket and press to close. Submerge each slice stuffed brioche in the custard. Saute in butter in a medium skillet over medium-high heat until browned on both sides. Place in 400-degree oven for 3 minutes. Serve with powdered sugar and maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 25633,"Honey Almond Crunch Cake 7 tablespoons unsalted butter, melted 1 cup light brown sugar, packed 1/2 cup plus 2 tablespoons honey 1/2 cup sliced almonds, toasted 1 egg 1 cup buttermilk 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom, and sprinkle in 1/4-cup of the brown sugar. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom. In a large bowl, whisk the egg. Add the remaining 3/4-cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix. Gradually mix in the buttermilk. In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth. Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25634,"Pepper and Peanut Broccoli Stir-Fry 2 tablespoons vegetable oil 1 red or orange bell pepper, sliced 1/4 inch thick Kosher salt and freshly ground black pepper 1/4 teaspoon red cl flakes 1 pound broccoli florets 2 tablespoons chopped roasted unsalted peanuts Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and 1/8 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 2 minutes. Transfer to a plate.
Heat the remaining tablespoon oil in the same skillet over medium-high heat. Add the cl flakes and cook 10 seconds, and then add the broccoli, 1/4 teaspoon each salt and pepper and 1/4 cup water. Cover and cook until the water evaporates and the broccoli is lightly browned and crisp-tender, about 4 minutes.
Toss in the peppers, peanuts and 1/8 teaspoon each salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 25635,"Funnel Cakes 1 egg 2/3 cup milk 2 tablespoons sugar 1/4 teaspoon salt 3/4 teaspoon baking powder 1 1/3 cups flour Instructions: Fill a large skillet with enough oil to come 2 inches up the pan. Heat to 375 degrees. Lower heat when desired temperature is achieved and maintain heat. Whisk the eggs into the milk together. In a separate bowl sift the dry ingredients together. Blend the wet ingredients into the dry and beat until smooth. Place about 1 cup of the batter at a time in a funnel, holding the hole closed with the fingertip of the other hand. Allow the batter to flow from the funnel into the oil and swirl batter several times in a coiled, spiral pattern. Deep-fry 1 to 2 minutes on each side or until golden brown. Drain on paper towels and sprinkle with powdered sugar or drizzle with molasses or syrup. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 25636,"Mini Caramelized Onion Focaccia 3/4 cup warm water (105 to 115 degrees F) 1 package active dry yeast 1/2 teaspoon superfine or regular granulated sugar 2 tablespoons butter, melted in microwave for 1 minute 1 3/4 cups all-purpose flour 1/2 teaspoon fine salt 1/3 cup extra-virgin olive oil 3 large red onions, peeled and sliced about 1/2-inch thick Kosher salt 1 tablespoon sherry vinegar 1 tablespoon honey Cornmeal, for dusting baking sheets 1/4 cup extra-virgin olive oil, for brushing About 20 sprigs fresh thyme, leaves picked 4 ounces firm plain goat cheese, roughly crumbled, refrigerated until ready to use Instructions: For dough: Whisk together the warm water, yeast, sugar, and melted butter in a small bowl; let stand until yeast is dissolved, about 10 minutes. Whisk 1 1/4 cups flour and salt together in a medium bowl. Add yeast mixture to flour mixture and stir with a wooden spoon until mixture clumps together. Mix until incorporated. Add more flour, a little at a time, if dough is too wet. Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes. Divide dough into 12 equal pieces; roll each into a ball. Place on a flour-dusted baking sheet; cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 to 60 minutes. (Dough can be made up to this point 1 day ahead. Keep covered and refrigerate.) For caramelized onions: Heat oil in a large nonstick skillet over medium-high heat. Add onion slices to skillet and season with 1/2 teaspoon kosher salt. Cook onions without turning until they are softened and beginning to brown, about 5 to 7 minutes. Add sherry vinegar and honey and stir well to incorporate; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Season, to taste, with salt. Remove skillet from heat and cool. (Onions can be prepared up to 1 day ahead. Cover and refrigerate.) Preheat oven to 450 degrees F. Sprinkle 2 baking sheets lightly with cornmeal. Roll out each dough ball to 3 to 4-inch rounds. Transfer 6 rounds to each prepared baking sheet. Pierce dough all over with fork. Brush generously with extra-virgin olive oil. Arrange onions evenly atop each round, leaving 1/4-inch plain border. Top with thyme leaves. Bake flatbreads until crusts are puffed and golden, about 12 to 15 minutes. Sprinkle crumbled goat cheese on top of each mini focaccia. Transfer to serving platter and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25637,"Mini Sweet Potato Pies 24 pre-made mini pie shells Oil, for pans 1 (12-ounce) can yams or sweet potatoes 2 tablespoons cream cheese, softened (reserved from Whipped Cinnamon Cream Cheese) 2 eggs 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1 teaspoon ground allspice 1/4 cup brown sugar 1/4 cup caramel sauce 1 (8-ounce) block cream cheese (reserve 2 tablespoons for pies), softened 1/4 cup heavy cream 1/2 cup powdered sugar 1 tablespoon ground cinnamon Instructions: Preheat the oven to 375 degrees F. Put the pre-made mini shells inside a greased 24-count mini muffin pan. In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool. For the Whipped Cinnamon Cream Cheese: Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 25638,"Bloody Berry Fruit Salad 1/4 cup seedless raspberry jam 1 20-ounce can lychees in syrup, drained, 2 tablespoons syrup reserved 1 1/2 teaspoons fresh lime juice 1 1/2 cups seedless red grapes, halved 1 6-ounce container raspberries (about 1 1/4 cups) 1 6-ounce container blackberries (about 1 cup) Instructions: Combine the jam, lychee syrup and lime juice in a large serving bowl. Whisk until smooth. Add the lychees, grapes, raspberries and blackberries and toss well. Refrigerate at least 20 minutes or up to 2 hours, tossing occasionally so the lychees turn red. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 25639,"Baked Salmon with Pineapple Salsa 1 lb. skinless salmon fillets, 1 inch thick, lightly sprayed with non stick cooking spray 3 Tbsp. Mrs. Dash? Original Blend 1/2 cup diced green peppers 1/2 cup diced red peppers 1 cup canned crushed pineapple in juice, drained with juice reserved 1 tsp. finely grated fresh ginger Instructions:

1. Line a small sheet pan with non stick aluminum foil. Arrange salmon on baking sheet. Sprinkle fillets evenly with 2 Tbsp. of Mrs. Dash? Original Blend. Place in preheated 450 degree oven for about 10 minutes or until fish flakes easily.
2. Meanwhile, saute peppers in 1/4 cup reserved pineapple juice until crisp-tender. Add remaining Mrs. Dash? Original Blend, pineapple and ginger. Remove from heat.
3. Arrange salmon on serving plates topped with pineapple salsa. Low-Sodium Recipe ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25640,"Creamy Scrambled Eggs with Dill Havarti with Country Ham and Buttery Toasted Croutons 2 tablespoons canola oil 1 ham steak (1/2-inch thick) 2 tablespoons unsalted butter 1 clove garlic, smashed 6 slices 1-inch-thick 12-grain bread, cut into 3/4-inchcubes Salt and freshly ground black pepper 1 stick unsalted butter, cut into tablespoons 2 dozen large eggs Kosher salt and freshly ground black pepper 8 ounces havarti cheese, cut into pieces, room temperature 1/4 cup finely chopped fresh chives 1/4 cup fresh chopped dill Instructions: For the croutons: Preheat the oven to 300 degrees F. Heat the oil in a cast-iron skillet over high heat. Add the ham and cook until golden brown. Transfer to a plate lined with paper towels using a slotted spoon. When cool, dice into 1/2-inch pieces. Turn the heat to medium-high and add the butter and garlic to the skillet. Cook for a few seconds and add the bread. Season with salt and pepper and cook until the croutons are lightly golden brown on all sides. Transfer to a baking sheet and keep warm in the oven. For the creamy eggs: Melt the butter in a large nonstick saute pan over low heat. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and cook slowly over low heat. Stir constantly with a heatproof rubber spatula until soft curds form. Remove the eggs from the heat and stir in the cheese, ham, chives and dill. Transfer to a large platter and top with the croutons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25641,"Baccala alla Calabrese 1/2 white onion, finely chopped 2 tablespoons extra virgin olive oil 1 clove garlic, finely minced 2 vine ripe tomatoes, peeled, seeded and evenly diced 12 Calabrese olives (you may substitute Calamata) 2 bay leaves 4 or 5 fresh basil leaves, chopped 2 cups light chicken stock 2 pounds baccala, rehydrated 2 medium potatoes, peeled, cut 1/2-inch dice Pinch crushed hot pepper Salt and fresh pepper to taste (judiciously, as the baccala will impart some salt to the dish) Instructions: In a large pot, saute the onions in the olive oil over medium heat until they are translucent, about 3 to 4 minutes. Add the garlic and saute 1 minute. Add the tomatoes, olives, bay leaves, and basil and allow to simmer for roughly 10 minutes. Add the chicken stock, baccala and potatoes; allow to simmer for another 10 to 15 minutes or until potatoes are tender. Season with salt and pepper, to taste and serve immediately. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 25642,"Tiramisu Creme with Espresso 1/2 cup confectioners' sugar 1/4 cup Marsala wine 1 tablespoon instant espresso powder 2 teaspoons cocoa powder 1 teaspoon vanilla extract 1 cup mascarpone cheese or cream cheese, at room temperature 1 (8-ounce) container frozen whipped topping, thawed 8 ladyfinger cookies Additional cocoa powder or chocolate shavings, for garnish Instructions: In a small bowl, stir together the confectioners' sugar, Marsala, espresso powder, cocoa and vanilla. In a large bowl of a stand mixer, beat the mascarpone cheese until light and fluffy. Fold in the whipped topping. Fold in the coffee Marsala mixture. Spoon into 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish with 2 ladyfinger cookies and chocolate shavings, for garnish. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 25643,"Antipasto 1 package (5-ounce) mixed salad greens, Fresh Express? 1 pound assorted deli meats (such as salami, mortadella, ham and cappocola) 1 jar (16-ounces) mixed olives, Giuliano Olive Antipasto? 8 ounces fresh mozzarella cheese 4 ounces sliced provolone cheese 2 tomatoes, quartered 1 cup pepperoncini salad peppers 1/2 to 3/4 cup balsamic vinaigrette, Newman's Own? Instructions: Place salad greens on a cake pedestal or serving platter. Arrange meats, olives, beans, mozzarella cheese, provolone cheese, tomatoes and pepperoncini on top of greens. Drizzle with vinaigrette. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 25644,"Grilled Baby Lamb Chops with Orange-Mint Yogurt Sauce 24 baby lamb chops Olive oil Salt and freshly ground pepper 2 oranges, halved Orange-Mint Yogurt Sauce, recipe follows Chopped fresh mint leaves, for garnish Instructions: Heat grill to high. Brush chops with oil on both sides and season with salt and pepper. Grill the chops for 2 to 3 minutes on each side or until cooked to a medium-rare doneness. Brush the orange halves with oil and season with salt and pepper. Grill oranges, cut side down, until golden brown. Remove oranges from the grill and cut each half into quarters. Place bowl of yogurt sauce in the center of a platter and arrange chops around it with the orange quarters. Garnish with chopped mint. 8 ounces yogurt 1/4 cup freshly squeezed orange juice 2 teaspoons finely grated orange zest 4 cloves garlic, finely chopped 2 tablespoons finely chopped fresh mint leaves Salt and freshly ground pepper Place the yogurt in a medium strainer lined with cheesecloth and place over a bowl. Refrigerate for at least 8 hours or overnight. Alternatively, buy thick Greek yogurt, which does not need to be drained. Scrape the drained yogurt into a clean bowl and discard the liquid that has drained. Stir in the remaining ingredients and refrigerate for 30 minutes before serving. ","[Chardonnay, Pinot Noir, Grenache Blanc, Vermentino]" 25645,"Tortellini 1/2 cup ricotta cheese 1/4 cup grated Parmesan 2 tablespoons chopped spinach 1 egg 1/4 teaspoon fresh ground black pepper 1 pinch freshly grated nutmeg Fresh pasta, recipe follows 1 egg mixed with 1/2 teaspoon water 3 cups all-purpose flour 2 large eggs 3 tablespoons water 1 teaspoon olive oil 1/2 teaspoon salt Instructions: In a bowl combine all ingredients, except for the pasta and egg wash. Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini. In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain. ; By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. . In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine. . Yield: 4 to 6 servings . Preparation time: 5 minutes . Cooking time: 3 to 5 minutes in boiling water . Ease of Preparation: easy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 25646,"Iced OJ and Lemon Cucumber Soup 1/4 cup Florida's Natural? Premium Orange Juice 1/4 cup fresh lime juice 2 lemon cucumbers, peeled, seeded and sliced 1 small cantaloupe, seeded and sliced
   2 tbsp. honey 1 cup vanilla yogurt 1 tbsp. chopped fresh mint Instructions: Combine orange juice, lime juice, lemon cucumbers, cantaloupe and honey in a food processor (or blender) and blend until smooth. Stir in yogurt and mint. Chill for at least 2 hours and serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling]" 25647,"Strawberry Lemonade Slushes 2/3 cup freshly squeezed lemon juice 1/4 cup simple syrup
   6 big strawberries, hulled
   2 heaping cups ice
   Instructions: Combine the lemon juice, simple syrup, strawberries and ice in a blender. Puree until slushy. Serve immediately. ","[Prosecco, Moscato, Vinho Verde]" 25648,"Ros Sangria One 750-milliliter bottle sweet rose One 200-milliliter bottle brandy
   8 ounces kumquat, sliced in half 4 cups red grapes, sliced in half 6 rings dried pineapple
   Instructions: Add the ros and brandy to a large pitcher. Add the kumquats, grapes and pineapple rings. Refrigerate for at least 3 hours and up to overnight. Serve in chilled white wine glasses. ","[Ros, Brandy]" 25649,"Wild Rice Stuffed Cabbage 2 tablespoons butter 1 1/2 cups frozen chopped onions, Ore-Ida 1 stalk celery, finely chopped 1 cup finely chopped green apple 1 box (6-ounce) long grain and wild rice mix, Near East 2 1/2 cups reduced-sodium chicken broth, Swanson 4 cloves garlic, chopped 1/2 cup chopped pecans, Diamond 15 large green cabbage leaves 1 jar (26-ounce) marinara sauce, Newmans Own Instructions: Preheat oven to 350 degrees F. In a medium saucepan, melt butter over medium-high heat. Add 1/2 cup of the onions, the celery, and apple; saute for 5 minutes. Stir in rice, seasoning packet from rice mix, 3/4 cup of the broth, and garlic. Bring to a boil. Cover and simmer for 10 minutes or until liquid is absorbed. Rice should be al dente. Transfer to a medium bowl; stir in pecans. Set aside. Place 12 to 15 large cabbage leaves in a large bowl. Cover with boiling water; let stand for 2 to 3 minutes or until wilted. Cut off thickest part of each cabbage leaf. Place 2 tablespoons of the rice mixture near the stem end of a leaf. Fold over sides and roll up. Do not roll too tightly as the rice will expand as it cooks. Repeat with remaining leaves and rice mixture. Place cabbage rolls, seam sides down, in a shallow baking dish. Pour marinara sauce over the top and sprinkle with remaining onions. Cover pan tightly with aluminum foil. Bake in preheated oven for 1 hour. Serve hot with sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 25650,"Garlic Potato Gratin 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, thinly sliced 4 cloves garlic, thinly sliced 1 teaspoon chopped fresh thyme, plus a few sprigs Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
   1/4 cup dry white wine 1/4 cup breadcrumbs or matzo meal 1 tablespoon chopped fresh parsley 1 tablespoon minced fresh chives 2 pounds Yukon gold potatoes, peeled and sliced about 1/4 inch thick 1 3/4 cups low-sodium chicken broth Instructions: Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes. Add the wine and cook until mostly evaporated, about 2 minutes.
   Meanwhile, combine the breadcrumbs or matzo meal, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for topping. Arrange one-third of the potatoes over the onion in the skillet. Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes. Repeat with another layer of the crumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil and cook, undisturbed, 5 minutes. Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt. Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes. Let rest 5 to 10 minutes before serving.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25651,"The Best Chocolate Malted 3 ounces unsweetened chocolate 7 ounces semisweet chocolate 3/8 cup light corn syrup 1/2 cup hot water 1 cup vanilla ice cream 2 tablespoons warm glossy chocolate sauce, recipe follows 2 teaspoons malt powder 1 cup chilled heavy cream Instructions: Warm Glossy Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny. Combine all the ingredients in a blender and blend until smooth. ","[Chardonnay, Pinotage, Zinfandel, Malbec]" 25652,"Roast Leg of Lamb 1 garlic bulb, roasted 2 tablespoons fresh rosemary leaves 1 lemon, juiced 2 tablespoons olive oil 8-pound whole leg of lamb, bone in Salt and pepper, to taste Instructions: In a small bowl, mash together the roasted garlic cloves, rosemary, lemon and oil; set aside. With a sharp knife, trim away the white skin that covers the lamb (also called fell) as well as the excess fat. Pull up the layer of fat and fell, cutting as you go to expose the meat underneath. Next, remove the tailbone and hipbone at the large end of the lamb. Cut off the tailbone that protrudes out of the leg. Then, cut under and around the hipbone, scraping the meat away to expose the leg joint. Cut through the tendons around the joint and separate the hipbone. Cut down the length of the leg and remove the thighbone. The leg of lamb is now boneless. Divide the meat into 3 large pieces, this will facilitate quicker cooking. Score the surface of the lamb and rub it with the garlic paste. Roll up each boneless piece of lamb and tie with heavy kitchen string or butcher's twine to hold the roasts together. Season with salt and pepper. Cover and chill overnight. Prepare a barbecue. Season the lamb roast generously with salt and pepper, then place on the hot grill. Sear the outside of the meat until brown all around, but do not char. Close the grill cover and roast for 30 minutes. The lamb is done when it is still pink and the internal temperature reads 135 degrees F. Allow the roast to stand 10 minutes to let the juices settle before cutting off the twine and slicing. ","[Chardonnay, Pinot Noir, Syrah, Cabernet Sauvignon]" 25653,"Angelic Cake and Berries 1 cup lemon sorbet 2 teaspoons lemon zest 1/2 pint blackberries 1/2 pint strawberries, sliced 1/2 pint raspberries 1 store-bought angel food cake Instructions: Melt sorbet over low heat with zest in a small sauce pot. Stir in berries to coat. Cut cake and pour berries and sauce over top. ","[Prosecco, Moscato, Vinho Verde]" 25654,"Salt-Baked Fish with Lemon-Olive Relish 2 2 1/2- to 3-pound whole red snappers, striped bass or black sea bass, scaled and gutted (fins and gills removed) Freshly ground pepper 1 bunch fresh parsley 1/2 cup fennel seeds 2 3-pound boxes kosher salt (about 17 cups) Grated zest of 2 lemons, plus 3 tablespoons lemon juice 3 cups egg whites (about 24 ounces) 1/3 cup Castelvetrano or other sweet green olives, pitted and finely chopped 1/2 cup extra-virgin olive oil Instructions: Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Rinse the fish inside and out and pat dry with paper towels. Season inside and out with pepper. Finely chop 2 tablespoons parsley and set aside. Divide the remaining parsley between the fish cavities. Toast the fennel seeds in a dry medium skillet over medium heat until golden, about 4 minutes. Grind the toasted fennel seeds in a spice grinder or with a mortar and pestle; transfer all but 1 tablespoon to an extra-large bowl. Add the salt and lemon zest, then stir in the egg whites until the mixture is the consistency of wet sand. Pat a thin layer of the salt mixture, slightly larger than the shape of the fish, on each of 2 rimmed baking sheets. Put the fish on top of each salt pile, then cover completely with the remaining salt mixture, following the shape of the fish and patting down the salt mixture. Before the fish is fully encased, mark the thickest part of each fish behind the neck with a paring knife and make a small hole in the salt mixture (this is where you?ll insert a thermometer). Bake the fish until the crusts are golden and a thermometer inserted into the marked spots registers 140 degrees F, 40 to 50 minutes. Remove from the oven and let stand 15 minutes. Meanwhile, make the relish: Mix the olives with the olive oil, lemon juice, reserved 2 tablespoons parsley and 1 tablespoon ground fennel, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper. Set aside until ready to serve. To remove the salt, crack the crusts all the way around the fish with a paring knife; discard the crusts. Slide a spatula under each end of the fish and transfer to a platter or cutting board. To serve, remove the top fillet of each fish with a butter knife or spoon; discard the skin. Pull off the bone; discard the bone and head. Remove the skin from the bottom fillet. Serve with the lemon-olive relish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 25655,"Strawberry Crisp Sundae 2 quarts milk 2 quarts heavy cream 2 cinnamon sticks 3 1/2 ounces liquid glucose 8 ounces light brown sugar 12 ounces steel oats 4 ounces quick oats 1 ounce butter 30 egg yolks 3 pints strawberries 1/4 cup sugar Pinch salt Butter, to coat the pan 1 1/2 cups quick cooking oats (recommended: Quaker Quick Oats) 1 cup light brown sugar 1 1/4 cups plus 1 tablespoon all-purpose flour Pinch salt 1/4 teaspoon ground cinnamon 6 ounces cold butter Cinnamon sticks, for garnish Instructions: Oatmeal Ice Cream: Combine milk, cream, cinnamon sticks, liquid glucose, and 1/2 the amount of sugar into a pot and bring up to a simmer. Stir in the steel cut oats, quick oats and the butter; continue stirring on a low heat for 5 minutes or until it begins to thicken. Combine your yolks and the remaining sugar in a bowl and whisk until well combined. Temper the egg mixture into the hot liquid let the ice cream base cook until it coats the back of the spoon. Quickly strain through a chinois so that the oatmeal does not solidify. Put into a water bath to chill. When the base is cold pour into the ice cream machine and spin. Roasted Strawberries: Preheat oven to 400 degrees F. Clean and cut the strawberries depending on the size of them in quarters or halves, as long as they are all the same size in the end. Sprinkle 1/4 cup of sugar over the cut strawberries and a pinch or salt. Rub a sheet pan or cookie sheet, with butter until nicely covered. Place the buttered sheet pan in the oven for 2 to 3 minutes so it gets very hot. Carefully pull the sheet pan out of the oven and pour the strawberries on the hot sheet pan (be careful of the splatter). Place the sheet pan with the strawberries back in the oven for 3 minutes. After the 3 minutes pull out of the oven let cool slightly and enjoy. Oatmeal Streusel: Preheat oven to 350 degrees F. Cut your cold butter into small dice and set aside in the refrigerator. Combine all the ingredients, oats, sugar, flour, salt, cinnamon. Put the dry ingredients in a stand mixer with the paddle attachment on a medium-slow speed. Mix until all the ingredients are evenly dispersed. Add the cold butter and drop the diced butter into the mixer only a few cubes at a time. While the machine is running do not walk away from it, you do not want the mixture to over mix. You will know that the streusel is done when it has just come together and the color will change from pale light brown to medium tan. Grease a 1/2 sheet pan or cookie sheet with cooking spray then a piece of parchment paper. Sprinkle the streusel onto the cookie sheet. Bake for 5 to 10 minutes depending on the how crunchy or chewy you like it to be. Assembly: In a sundae glass of your choice first layer the bottom with roasted strawberries, then oatmeal streusel then a scoop of the oatmeal ice cream. Repeat layers and garnish with a cinnamon stick and fresh strawberries. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25656,"Braised White Cabbage 1 large head white cabbage 1 cup dry white wine 2 bay leaves 1 1/2 teaspoons salt 1/4 teaspoon white pepper 8 tablespoons (1 stick) unsalted butter, cold Instructions: Preheat oven to 450 degrees F. Cut cabbage into quarters, remove core, and shred finely. Place wine and bay leaves in a large heavy saucepan. Bring to a boil and reduce by half. Add cabbage, salt, and pepper, and bring back to a boil. Cover with a tight fitting lid and transfer to oven. Bake 30 to 35 minutes, until cabbage is thoroughly limp. Check pot after about 15 minutes and stir down cabbage. Break butter into small pieces and stir into warm cabbage. Adjust seasonings and serve immediately or reheat in a 350 degree F oven 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 25657,"The Brain Cocktail 1-1/2 oz. peach schnapps 1-1/2 oz. Baileys Irish cream Dash of grenadine Instructions: Pour peach schnapps into a glass. Slowly add the Baileys Irish cream. Top with a dash of grenadine. ","[Chardonnay, Moscato, Riesling]" 25658,"Rainbow Sugar Cookie Arrangement 3/4 cup granulated sugar 3/4 cup (1 1/2 sticks) unsalted butter, softened at room temperature 2/3 cup vegetable shortening 1 egg 1/4 teaspoon pure vanilla extract 1/2 teaspoons baking powder 3 1/2 cups all-purpose flour Decorative container Tissue paper Flower pots of various sizes Long and short lollipop sticks Jar of jelly beans in varying shades of green Flower foam Flower-shaped cookie cutters Floral tape Store-bought icing in various colors Silk leaves 4 cups confectioners' sugar 4 to 5 tablespoons whole, 2 percent fat or 1 percent fat, milk 1 teaspoon pure vanilla extract 4 colors food coloring Instructions: Dough Disk: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the granulated sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours. Line container with tissue paper and place all items inside. The recipe card should read as follows: Get started on your cookie bouquet garden by preheating the oven to 350 degrees, then butter a sheet pan. After that, roll out the dough to 1/4-inch thick on a lightly floured surface. Using the cookie cutters, cut out cookies and transfer to the prepared pan. Insert a lollipop stick inside each cookie and bake until light golden, 20 to 25 minutes. Let cool completely on the sheet pan. To ice the cookies, you can either use the icing provided, or if you're feeling a bit adventurous, here's a quick and easy recipe. For the icing: In a medium bowl, mix the confectioners' sugar, 4 tablespoons of the milk, and the vanilla until smooth. If still too thick to spread, add the remaining tablespoon of milk a little at a time until the icing is smooth and pourable, but thick enough to coat. Measure 1/4 cup of white icing into each of 4 small bowls. Color them 4 different colors. Cover with plastic wrap until ready to use. When you're ready to ice the cookies, set a wire rack over a piece of waxed or parchment paper. Place the cooled cookies on the wire rack and pour the remaining white icing onto them. Using a metal icing spatula, cover the cookies completely with an even layer of icing. Before the icing sets, use forks or squeeze bottles to drizzle the other 4 colors of icing over the cookies to make spidery lines. Let harden 1 hour then store in an airtight container. To assemble the cookie bouquet, start by cutting out cubes of flower foam that will fit into the flower pots, then wrap the foam in plastic. Place a silk leaf against the stick in one of the iced cookies, then wrap the entire stick with floral tape, so it looks like a flower stem. Stick the cookie \flower\ into the foam in the flower pot then cover the foam with jelly beans. ALL DONE! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25659,"Blue Corn Tortilla Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish 2 poblano peppers, roasted, peeled, and seeded 1/4 medium red onion, chopped 2 tablespoons fresh lime juice 3/4 cup olive oil 1/2 cup spinach or arugula leaves 2 teaspoons honey Salt and freshly ground pepper 6 ears of corn, roasted and kernels removed 3 tablespoons olive oil 2 large Vidalia onions, medium dice Salt and pepper to taste 2 tablespoons creme fraiche 6 basil leaves, chiffonade 3 large eggs, lightly beaten 2 cups all-purpose flour Salt and freshly ground black pepper 12 ounces of blue corn tortilla chips Four 6-ounce red snapper fillets 6 tablespoons olive oil Instructions: For the vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving. For the relish: Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste. Keep warm until needed. For the snapper: Season the eggs and flour with salt and pepper. Place the tortilla chips in food processor and pulse until the chips are finely ground. Place the eggs, flour, and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. Heat oil, in a large saute pan over medium-high heat. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately with a side of sweet onion-corn relish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 25660,"Matzo Balls 4 extra-large eggs, separated 1/2 cup good chicken stock 1/4 cup rendered chicken fat, melted 1/2 cup minced fresh parsley 2 teaspoons kosher salt, plus more for egg whites 1 cup matzo meal Instructions: Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick. Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25661,"Corn and Crab Bisque 1 tablespoons olive oil 1/2 cup minced onions 1 cup uncooked sweet corn from the cob 2 tablespoons minced shallots 1 tablespoons minced garlic 2 tablespoons minced celery Essence, recipe follows 1 cup crab stock or fish stock 3 bay leaves Salt and pepper 2 cup milk 2 cup heavy cream 1 teaspoons liquid crab boil 3 tablespoons blond roux 1/2 lump crab meat, picked over for shells and cartilage 1/4 cup chopped green onions 1/2 teaspoons Worcestershire sauce Chives for garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 25662,"Cream of Tomato Soup 2 tablespoons butter 1 medium onion, chopped 1 small carrot, peeled and finely diced 2 tablespoons flour 2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved 2 cups reduced-sodium canned chicken broth 1 tablespoon tomato paste 1 tablespoon fresh basil or 1/2 teaspoon dried basil 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves 1 bay leaf 1 cup light cream or milk Salt and pepper Instructions: In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf. In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25663,"Sweet and Spicy Broiled Brussels Sprouts 2 pounds Brussels sprouts, halved 2 tablespoons extra-virgin olive oil Kosher salt 1 tablespoon honey 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon sriracha Juice of 2 limes 1/4 bunch cilantro leaves, finely chopped (about 1/4 cup) Instructions: Heat the broiler. Toss the Brussels sprouts with 1 tablespoon of the olive oil and 1 teaspoon salt on a rimmed baking sheet. Broil until dark brown, 8 to 10 minutes. Whisk together the honey, soy sauce, sesame oil, sriracha, the remaining 1 tablespoon olive oil and the lime juice in a medium bowl. Add the Brussels sprouts and toss to combine. Sprinkle with the cilantro and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25664,"Peanut-Chocolate Chunk Cookies 1 cup all-purpose flour 1/2 cup chopped unsalted roasted peanuts 1/4 cup coarsely chopped unsweetened chocolate 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 cup packed light brown sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 large eggs, at room temperature 1 teaspoon vanilla extract 1/2 cup smooth peanut butter (not natural peanut butter) Unsweetened cocoa powder, for sprinkling Confectioners' sugar, for sprinkling Instructions: Preheat the oven to 350 degrees F. Combine the flour, peanuts, chocolate, baking powder and salt in a stainless steel bowl. With an electric mixer, cream the brown sugar and butter together until smooth. Add the eggs one at a time, making sure to completely incorporate each egg before adding the next. Beat in the vanilla. Using a rubber spatula, add the peanut butter and stir until smooth. Stir in the flour and peanut mixture and stir until just combined. Form the dough into balls the size of golf balls and place on a parchment-lined baking sheet, leaving about 2 inches between each cookie. Bake until the cookies are set but still have soft centers, 10 to 12 minutes. Cool on the baking sheet until they are slightly above room temperature, about 10 minutes. Using an offset spatula, transfer the cookies to a wire rack to cool completely. Using a fine-mesh strainer, sprinkle half of the cookies with cocoa powder and the other half with confectioners' sugar. ","[Pinotage, Zinfandel, Tempranillo, Barolo]" 25665,"Emeril's Southwest Dry Rub 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon kosher salt 1 tablespoon cracked black pepper 3 tablespoons chili powder 2 tablespoons paprika 1 tablespoon cayenne Instructions: Combine all ingredients thoroughly. ","[Rioja, Tempranillo, Garnacha]" 25666,"Pan Seared Alaskan Halibut with Ponzu, Lemongrass Sauce, and Lemon Rice Pilaf 1 tablespoon kosher salt 2 tablespoons coarsely ground black pepper 4 very fresh halibut fillets, skinless, about 6 ounces each 2 tablespoons grapeseed oil Salt and pepper 1 tomato, diced 2 tablespoons chopped chives 1 tablespoon lemon juice 2 tablespoons ponzu 1 shallot, minced 1/2 cup grapeseed oil 4 cups watercress, washed and picked Salt and pepper Lemon Rice Pilaf, recipe follows Lemongrass Sauce, recipe follows 2 tablespoons grapeseed oil 1 large onion, diced 1 tablespoon minced fresh ginger 1 tablespoon lemon zest 2 cups jasmine rice 1/2 cup white wine 3 cups chicken stock 2 tablespoons chopped parsley 2 tablespoons grapeseed oil 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 4 tablespoons minced shallot 1 tablespoon chopped lemongrass 4 tablespoons ponzu (can substitute fresh lemon juice) 2 cup chicken stock 4 large artichoke hearts, blanched and slice in 1/8\ slices 2 tablespoons butter Salt and pepper Instructions: Combine the salt and pepper on a plate large enough to accommodate the fillets. Dip the halibut in the salt and pepper. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until brown.
In a medium bowl, whisk together the lemon juice, ponzu, shallot, and grapeseed oil. Toss the vinaigrette with the watercress and season, to taste, with the salt and pepper.
Plating: Place a ring mold on each plate and fill with the rice. Remove the ring and place an even amount of salad on top of each rice mold. Lay a fillet on top of the salad and drizzle the sauce around the plate. Sprinkle the tomatoes and chives on top of the sauce. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the onion, ginger, and lemon zest and stir-fry until soft, about 2 minutes. Add the rice and cook, stirring until the rice is opaque, about 5 minutes. Add the wine and allow to reduce by 80 percent. Add the chicken stock, cover the rice with foil and place over the lowest heat for 25 to 30 minutes. Fluff the rice with a fork and sprinkle with the parsley. Heat a medium skillet over medium heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, shallot, and lemongrass and saute, stirring, until soft, about 3 minutes. Add the ponzu and reduce by 50 percent. Add the chicken stock and reduce again by 50 percent. Puree mixture with immersion blender. Add the artichoke slices and cook several minutes until just tender. Mount the sauce with 2 tablespoons butter and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 25667,"Coconut Cream Pie 3 cups milk 4 eggs, separated 1/4 cup cornstarch 1 cup flaked coconut 1 teaspoon vanilla extract 1 tablespoon butter 1 (9-inch) baked pie shell 1/3 cup toasted coconut 3/4 cup plus 2 tablespoons sugar Instructions: In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25668,"Grilled Eggplant with Sherry Vinegar Drizzle 1 cup sherry wine vinegar 1/3 cup sugar Olive oil 4 cloves garlic, finely chopped 2 medium eggplants Instructions: Prepare a charcoal grill with hot coals or heat a gas grill. In a non-corrosive saucepan, reduce the sherry wine vinegar and sugar by boiling rapidly until reduced to 1/4 cup, about 5 minutes. It should be thick and syrupy. (You've just made your own balsamic vinegar.) Meanwhile, heat a tablespoon of olive oil in a small saute pan, add the garlic and cook for 1 minute until browned. Slice the eggplants vertically in 12 very thin slices with the skin on. Brush the eggplant slices with olive oil and grill them until they are just about to burn, the duration will depend on how hot the grill is. You want some char here, nearly black is good. (You can also do this on a skillet.) Drizzle the vinegar syrup over the eggplant slices and garnish with the garlic. ","[Rioja, Barbera, Tempranillo, Garnacha]" 25669,"Sangria Sunrise 2 cups cold fresh orange juice 2 cups cold fresh pineapple juice 2 cups fresh blackberries 1 cup finely diced fresh pineapple 1 orange, halved and thinly sliced 1 lime, halved and thinly sliced Ice cubes, as needed 1 bottle fruity red wine, chilled Instructions: Combine the orange juice, pineapple juice, blackberries, pineapple, orange and lime in a pitcher. Cover and refrigerate for at least 2 hour and up to 8 hours. Fill large goblets half of the way with the juice mixture, add some ice cubes...top with a splash of red wine...; ","[Tempranillo, Garnacha, Pinot Noir, Barbera]" 25670,"Garlicky Grilled Flatbread Strips with Fresh Tomato Sauce 2 ripe tomatoes, chopped (about 2 cups) 1/4 cup extra-virgin olive oil 1 teaspoon white wine vinegar Kosher salt and freshly ground black pepper 1 pound ball prepared pizza dough All-purpose flour, for dusting 2 cloves garlic, finely grated 1/2 cup grated Parmesan 1/4 cup chopped fresh basil Instructions: Preheat a grill to medium-high heat. In a medium bowl, stir the chopped tomatoes with 1 tablespoon olive oil, the vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss well and let stand to become juicy and soft while you make the pizza. Divide the dough into 2 pieces. Stretch each piece of dough into a large rectangle on a lightly floured work surface using your hands or a rolling pin, about 10-inches long by 6-inches wide. Transfer to the back of a large baking sheet using your hands and reshape the rectangle, if necessary. In a small bowl, mix the remaining 3 tablespoons oil with the grated garlic and lightly brush the top of each piece of dough. Working with one piece of dough at a time, place the dough, oiled-side down, on the grill until the dough puffs and the bottom is lightly charred with deep grill marks, 2 to 3 minutes. Flip the dough, using heatproof tongs and a spatula. Brush what is now the top of the pizza with half the oil and sprinkle with half the Parmesan. Grill until the cheese is melted and the pizza is crisped, about 2 minutes. Transfer to a large cutting board. Repeat with the second dough rectangle. Cut the grilled pizza into 2-inch wide strips and cut each in half crosswise. Mash the tomato mixture, using a potato masher, to form a chunky sauce and stir in the basil. Serve the flatbread strips with the tomato sauce on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 25671,"Fluffy Japanese Omelet 3 large eggs, beaten 1/4 teaspoon baking powder Large pinch kosher salt 1 tablespoon unsalted butter For serving: breakfast meat platter (cooked breakfast sausage and strips of bacon), fried rice, spaghetti carbonara or cooked tater tots Instructions: Whisk the eggs, baking powder and salt in a medium bowl until the yolks and whites are completely combined and the beaten eggs are frothy, about 2 minutes. Melt the butter in a small nonstick skillet over medium-low heat. Once the butter begins to foam, add the beaten eggs and immediately begin stirring with long chopsticks. Move the skillet on and off the heat in 5-second intervals to control the setting of the eggs. If your omelet is setting too quickly, reduce the heat to low. Push the edges of the omelet toward the center of the skillet as they begin to set, about 2 minutes. Large curds will form in the middle of the skillet. At this point, stop stirring with the chopsticks and swirl the skillet until the liquid is nearly completely set, about 3 minutes more. Remove the skillet from the heat. Use the chopsticks to gently loosen the edges of the omelet. Fold the omelet into a half-moon shape using both chopsticks. Return the skillet to low heat, tilting it at a 45-degree angle to allow any loose egg mixture to run to the edges and soft set, about 1 minute. Remove the skillet from the heat.
Quickly roll the omelet away from you in the skillet until a log forms. Tilt the skillet and push the omelet out of it, landing it seam-side down over your cooked dish of choice. Make a lengthwise slice in the top of the omelet to reveal the soft-set curds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25672,"Grape and Olive Goat Cheese Crostini 1 small baguette, sliced into 1/2-inch-thick slices (about 30 slices) 1/4 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 cloves garlic, 1 left whole and 1 minced 1/4 teaspoon crushed red pepper flakes
1 teaspoon fresh thyme leaves
1 cup green seedless grapes, sliced in half
1/2 cup pitted kalamata olives, sliced in half
One 8-ounce log goat cheese, at room temperature Instructions: Preheat oven to 425 degrees F and line a sheet tray with a wire rack. Place the baguette slices on the rack. Brush both side of the slices with 1/4 cup olive oil and sprinkle with salt and pepper. Toast in the oven until light brown and crispy, about 6 minutes. Let cool, then rub each slice with the whole clove of garlic. Heat the remaining 3 tablespoons olive oil in a large fry pan over medium heat. Add minced garlic, crushed red pepper and thyme and cook for 1 minute. Add grapes and olives and cook, stirring, until heated through and grapes begin to soften, 3 to 4 minutes. Spread about 1 tablespoon goat cheese on each crostini. Top each with the grape and olive mixture. Transfer to serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25673,"Grilled Hot Dogs Vegetable oil, for the grill 4 hot dogs Barbecue sauce, for brushing 4 hot dog buns Instructions: Preheat a grill to medium. Lightly oil the grill grates. Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking. Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 25674,"Cheese Tortellini with Squash 1 pound chopped peeled butternut squash, cut into 3/4-inch pieces 12 ounces shiitake or oyster mushrooms, stemmed and torn into bite-size pieces 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup heavy cream 3 cloves garlic, smashed 8 fresh sage leaves 1 to 2 teaspoons fresh lemon juice 2 9-ounce packages refrigerated cheese tortellini Shredded Parmesan cheese and finely chopped chives, for topping Instructions: Place a baking sheet on the middle oven rack and preheat to 450? F. Toss the squash, mushrooms, olive oil and a big pinch each of salt and pepper in a large bowl. Spread out on the hot baking sheet and roast, tossing once or twice, until the vegetables are browned around the edges and tender, 20 to 25 minutes. Meanwhile, bring a large pot of salted water to a boil. Combine the heavy cream, garlic, sage and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook until reduced by about one-third, 5 to 7 minutes. Remove from the heat and stir in 1 teaspoon lemon juice; add more lemon juice to taste. Add the tortellini to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain (reserve the pot). Strain the cream mixture through a fine-mesh sieve into the reserved pot. Add the tortellini and 1/2 cup reserved cooking water; toss over medium heat until coated, adding a few more tablespoons cooking water as needed to loosen. Divide the roasted vegetables among shallow bowls. Spoon the tortellini and sauce on top. Sprinkle with Parmesan and chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25675,"Maple Turkey Sausage 2 pounds ground turkey 2 tablespoons maple syrup 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon sage Instructions: Mix ingredients together in a bowl and refrigerate overnight. Shape mixture into 4 flat patties, each 3/4-inch thick. Cook on medium heat, 6 minutes on each side, or until cooked through. ","[Chardonnay, Riesling, Pinot Grigio]" 25676,"Hot Chocolate \Volcano
1/2 tablespoon organic, dark Dutch process cocoa powder 1/2 tablespoon white sugar 1/2 tablespoon cornstarch 1/2 tablespoon instant powdered milk Pinch ground cinnamon Pinch salt Pinch vanilla powder 4 ounces whole milk 3 ounces whipping cream Chocolate shavings, for garnish Chopped pistachios, for garnish Instructions: Whisk the cocoa powder, sugar, cornstarch, powdered milk, cinnamon, salt and vanilla powder together with the milk in a saucepan. Bring to a boil while continuing to stir the mixture so as to not to burn the chocolate. Add the whipping cream to the bottom of your serving mug and tap the bottom to settle. Pour the hot chocolate mixture over the whipping cream in the serving mug. Keep watching the reaction of your Volcano Eruption. Add chocolate shavings and pistachios on the top of your volcano. ","[Malbec, Cabernet Sauvignon, Merlot, Zinfandel]" 25677,"Cheesy Rice Ball Fritters 1 shallot, finely chopped 2 cloves garlic, finely chopped 2 tablespoons butter 4 ounces ham steak, diced into chunks 2 cups cooked long-grain white rice 4 ounces cream cheese, room temperature 1/2 cup grated Parmesan 1/2 cup shredded mozzarella 3 tablespoons finely chopped parsley leaves Salt and freshly ground black pepper 1/2 cup all-purpose flour 3 eggs, beaten 2 cups panko bread crumbs Peanut oil, for frying Instructions: Preheat a deep-fryer to 375 degrees F. Saute the shallot and garlic with the butter in a saute pan over medium heat. Add the ham, cook until lightly crisp and then stir in the rice. Mix the ham mixture, cream cheese, Parmesan, mozzarella, and parsley together in a large mixing bowl. Season with salt and pepper, to taste. Roll the mixture into 2-inch balls and put on a baking sheet. Add the flour, beaten eggs, and panko to separate pie plates. Season the panko with salt and pepper. Roll the balls through the flour, then the egg and then the panko. Gently add the fritters to the deep-fryer and fry until golden and crisp, 3 to 4 minutes. Transfer the fritters to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25678,"Chocolate Caramel Mug Cake 3 tablespoons all-purpose flour 3 tablespoons sugar 2 tablespoons unsweetened cocoa powder 1 tablespoon finely chopped pecans 1/4 teaspoon baking powder Pinch of kosher salt 3 tablespoons milk 3 tablespoons vegetable oil Splash of vanilla 1 tablespoon semisweet chocolate chips 2 individually wrapped soft caramel squares, cut in half 1 heaping tablespoon marshmallow creme or vanilla ice cream, for serving Caramel sauce, for serving Instructions: Put the flour, sugar, cocoa, pecans, baking powder and salt in a 12-ounce microwave-safe mug. Combine well with a fork. Add the milk, vegetable oil and vanilla and mix well until smooth. Add the chocolate chips and caramel pieces and submerge them in the batter. Wipe the mug to clean. Microwave on high for 90 seconds. Let cool for 1 to 2 minutes in the microwave before topping with the marshmallow creme (or vanilla ice cream) and drizzling with caramel sauce. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 25679,"Apple-Cinnamon Crumble Bars Cooking spray 1/2 cup (1 stick) unsalted butter 1 box yellow cake mix for two 9-inch rounds 1 large egg 1 cup apple butter 1/2 cup unsweetened instant or quick-cooking oats 1/4 teaspoon ground cinnamon Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Line a 9-inch square pan with a piece of aluminum foil (about 17 inches long), leaving a 2-inch overhang on each side. Lightly coat the bottom and sides of the lined pan with cooking spray. Melt half the butter (4 tablespoons) in a medium bowl in the microwave, about 45 seconds. Set aside 1 cup of the cake mix, and add the remaining mix to the melted butter. Add the egg and 1 tablespoon water, and mix with a spatula until well blended. Let stand a few minutes until the mixture is no longer tacky to the touch. Pat the dough in an even layer in the pan. Bake until the edges are lightly set to the touch and the crust is lightly browned all over, about 20 minutes. Let cool for 5 minutes. Meanwhile, melt the remaining butter in a medium bowl in the microwave, about 45 seconds. Add the reserved cake mix, oats and cinnamon, and mix with a fork until crumbly. Spread the apple butter over the cooled crust, spreading it to the edges. Scatter the crumb mixture over the apple butter. Return the pan to the oven and continue to bake until the crumbs are golden brown and firm, about 30 minutes more. Cool completely in the pan. Using the foil overhang, lift the bars out of the pan and peel the foil away from the edges. Dust with confectioners' sugar, and cut into 16 bars. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 25680,"Spicy Striped Bass with Carrot Noodles 4 tablespoons unsalted butter, at room temperature 4 teaspoons harissa 1 teaspoon finely grated fresh ginger 1 clove garlic, finely grated 2 teaspoons fresh lemon juice Kosher salt 8 ounces spiralized carrots (about 4 cups) 1 cup canned chickpeas, drained and rinsed 1/4 cup fresh cilantro, plus more for topping Freshly ground pepper 4 skin-on striped bass fillets (about 6 ounces each) 1 cup fresh orange juice (from about 3 oranges) Instructions: Preheat a grill to medium high. Mix the butter, harissa, ginger, garlic, lemon juice and a pinch of salt in a small bowl. Tear off 4 large sheets of heavy-duty foil. Divide the carrots, chickpeas and cilantro among the sheets; season with salt and pepper. Place the fish fillets skin-side up on top of the carrots. Season the fish with salt, then spread with the harissa butter. Bring two opposite ends of the foil together and fold twice to seal. Fold in one of the other sides, leaving one side open. Carefully pour 1/4 cup orange juice into each packet. Fold and seal the last side, leaving room for heat to circulate. Grill the foil packets until the fish is opaque and cooked through, about 15 minutes. Carefully open the packets and sprinkle with more cilantro. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 25681,"Red cl Rubbed Grilled Arctic Char 2 tablespoons canola oil, plus more for deep-frying 1/4 cup light brown sugar 3 tablespoons ancho chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Four 8-ounce fillets arctic char, skin removed and reserved Rice flour, for dredging Cilantro leaves, for garnish Toasted pumpkin seeds, for garnish Salsa Vera Cruz, for serving, recipe follows 1/2 pint grape tomatoes 1/4 cup green olives, pitted and halved 2 tablespoons capers, drained 1 tablespoon fresh oregano, finely chopped 1 teaspoon finely chopped fresh thyme 2 cloves garlic, finely chopped 1 jalapeno, finely diced 1/4 medium red onion, diced 2 tablespoons canola oil 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: Preheat the fryer to 350 degrees F. Whisk together the brown sugar, ancho chili powder, cinnamon, cumin, salt and black pepper in a small bowl. Preheat the grill, a grill pan or a nonstick saute pan over high heat. Brush both sides of the char with the oil and sprinkle with salt and black pepper. Rub one side of each fillet with some of the spice rub. Cook the char rub-side down until golden brown and a crust has formed, about 3 minutes, and then flip and continue cooking to medium doneness, 3 to 4 minutes longer. Slice the skin into 1/4-inch strips, and then dredge in the rice flour. Fry until crispy, about 1 minute. Transfer to a paper-towel-lined sheet tray and immediately sprinkle with salt. Plate the fish rub-side up, topped with the crispy skin. Serve some of the Salsa Vera Cruz alongside, and garnish with cilantro leaves and pumpkin seeds. Heat a large saute pan over medium heat. Combine the tomatoes, olives, capers, oregano, thyme, garlic, jalapenos and red onions in a medium bowl. Add the canola oil to the pan, and cook the mixture 1 minute. Remove the pan from the heat and let sit 2 minutes. Transfer to a bowl and let cool to room temperature. Finish with the olive oil and season with salt and black pepper. ","[Syrah, Tempranillo, Barbera, Garnacha]" 25682,"Sunny's 5-Ingredient Mussels and Garlic-Parsley Fries 2 tablespoons olive oil 8 ounces Mexican chorizo (2 links), casing removed
Kosher salt and freshly ground black pepper
2 cups white wine
1 cup heavy cream, at room temperature
Two 5-pound bags P.E.I. mussels, cleaned 1/2 cup chopped fresh cilantro leaves One 15-ounce bag frozen shoestring French fries 1 tablespoon olive oil
2 cloves garlic, grated on a rasp grater Freshly cracked black pepper
1/4 cup chopped fresh Italian parsley leaves Mayonnaise, for dipping
Instructions: For the mussels: In a large pot on medium heat, add the olive oil and chorizo. Break up the chorizo while cooking to create fine crumbles. Season with a nice pinch of salt and ground pepper and cook, stirring, until the bits and pieces are crisp, 5 to 8 minutes. Add the wine, bring to a simmer and simmer for a few minutes. Stir in the cream. Immediately add the mussels and cover the pot with a lid. Jiggle the pot a bit to coat with the liquid on the bottom. Steam until most of the mussels are opened, about 5 minutes. Discard ones that do not open in the steaming process. For the fries: Fry the shoestring French fries according to the package instructions. Add the oil, garlic and a few grinds of pepper to a large bowl. Mix and mash to combine. Add the hot fries to the bowl and toss while sprinkling with the parsley. Serve with mayonnaise for dipping. Sprinkle the mussels with the cilantro and serve with the fries. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 25683,"Chocolate Chip Cookie Canola oil 1/4 cup butter 1/3 cup low-fat cream cheese 1 cup packed brown sugar 2 egg yolks 3/4 teaspoon vanilla extract 1 cup all-purpose flour 1/3 cup whole-wheat flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 package semi-sweet chocolate chips, about 6 ounces Instructions: Preheat oven to 350 degrees F. Lightly coat a baking sheet with canola oil. In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined. In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 25684,"Red Snapper Mini Tacos 1/4 cup extra-virgin olive oil 2 skinless red snapper, perch or tilapia fillets (about 6 ounces each) 1 tablespoon sambal oelek or other Asian chili paste 1 1/2 teaspoons pure ground ancho cl 1/2 teaspoon kosher salt 1/4 cup fresh lime juice 1/4 cup coarsely chopped fresh cilantro, plus more for topping 9 6-inch corn tortillas Vegetable oil, for frying Lime wedges, for serving Instructions: Heat the olive oil in a large nonstick skillet over medium-high heat until it is very hot but not smoking. Add the fish and cook, carefully turning once to avoid breaking the fillets, until lightly browned on both sides, about 3 minutes. Mix the sambal oelek, ground ancho and salt together. Spread generously over the fish and continue cooking until the fish is barely opaque when flaked with the tip of a small knife, about 2 minutes more. Remove from the heat and add the lime juice and cilantro. Let the fish cool completely in the liquid. (The fish and its liquid can be transferred to a shallow dish, covered and refrigerated for 1 day.) Use a 3-inch round cookie cutter to cut out 18 rounds from the tortillas. Pour enough vegetable oil to come about 3/4 inch up the side of a heavy deep skillet and heat over medium-high heat until the oil is shimmering. Line a baking sheet with paper towels and place near the skillet. Have ready 6 small (1/2-inch-wide) cannoli forms. (If you have more forms, use them, but if you have only 6, they can be reused after they cool.) Working with one tortilla round at a time, use tongs to dip a round in the oil just until it softens, about 3 seconds. Transfer to the paper towels. Place a cannoli form across the center of the round. Let the round cool slightly, then fold up the sides to make a taco-shell shape. Holding the round and cannoli form together with the tongs, transfer them to the hot oil and fry until the shell holds its shape, about 15 seconds. Let go of the shell and continue deep-frying until the shell is golden brown, about 30 seconds more. Return to the paper towels. (With practice, this will take less than a minute per shell and you can do more than one at the same time.) Let cool slightly; slide the form out of the shell. (The shells can be covered loosely with plastic wrap and stored at room temperature for up to 6 hours.) Drain the fish and discard the marinade. Heat a large nonstick skillet over medium heat. Add the fish and cook, turning once, until warmed through, about 2 minutes. Do not overcook. Remove from the heat. Smear about 1/2 cup guacamole over the fish and set aside to warm the guacamole, about 2 minutes. Transfer to a bowl and use 2 forks to break the fish mixture into bite-sized pieces. Divide the fish filling among the taco shells. To each taco, add about 1 tablespoon mango salsa and a drizzle of the chipotle cream. Transfer to a platter, add the lime wedges and sprinkle with cilantro. Serve immediately, with any remaining guacamole, salsa and chipotle cream on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25685,"Stuffed White Mushrooms with Pecan Breadcrumbs 2 1/2 pounds large white mushrooms, stemmed 4 tablespoons extra-virgin olive oil 1 medium red onion, finely diced
Kosher salt and freshly ground black pepper
6 medium cloves garlic, grated
1/2 cup dry white wine
1/2 cup sour cream
1 tablespoon fresh thyme leaves
2 tablespoons unsalted butter 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil
1 cup panko breadcrumbs, toasted
1/2 cup pecans, coarsely chopped, toasted
Kosher salt Instructions: Preheat oven to 350 degrees F. For the mushrooms: Rough chop half of the mushrooms. Heat a large saute pan over medium heat. Add 2 tablespoons of the olive oil and when hot, add the diced onion. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the garlic and lower the heat. Add the chopped mushrooms and cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes. Add half the white wine and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning and adjust as needed. Add the sour cream, thyme and 1 tablespoon of the butter and allow it to melt over low heat. Remove from heat and reserve. In a separate pan, heat the remaining 2 tablespoons olive oil over medium heat. When the oil is hot, add the whole stemmed mushrooms stem ends up. Saute for 5 to 8 minutes and then turn over and continue to cook for another 5 minutes. Add the remaining white wine and cook until the liquid has reduced by two-thirds. Add the remaining tablespoon butter and season with salt and pepper. Remove from the heat and reserve. For the breadcrumbs: In a medium skillet over medium heat, add the butter and olive oil. Add the breadcrumbs and pecans and saute the mixture until it's golden brown, about 4 minutes. Season with salt. Set aside. Bake and serve: Arrange the reserved stemmed and partially cooked mushrooms on a baking sheet and stuff them with the chopped mushroom and onion mixture. Bake for 12 to 15 minutes. Remove the mushrooms, set the oven to broil, top them with the breadcrumb mixture and place under the broiler until the tops are golden brown, about 1 minute. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 25686,"Crispy Grill Pan Chicken Thighs 4 skin-on, bone-in chicken thighs (about 2 pounds) 1 tablespoon plus 1 teaspoon neutral oil, such as canola or safflower oil
2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon cayenne Instructions: Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil. Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25687,"White Beans and Saffron 2 pounds dried large corona beans, soaked overnight in water in refrigerator 5 quarts water 3 bay leaves Salt 4 tablespoons Spanish olive oil 2 large white onions, finely diced 3 cloves garlic, finely chopped 1/2 cup finely chopped flat leaf parsley 1 teaspoon saffron stems Ground black pepper Instructions: Drain soaked beans. Place in a large pot with fresh water, bring to a boil, and reduce heat. Simmer for 1 1/2 to 2 hours with bay leaves. Add 1 teaspoon salt after simmering for 1 hour. In a saute pan over medium heat, heat olive oil. Add onions and saute until translucent. Add garlic and cook for 1 minute. Add parsley and saffron, allow to cook for 1 minute more, and remove from heat. Drain the cooked beans of excess water. Return the beans to the pot and add cooked onion mixture. Combine and reheat. Check seasoning and serve.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Balsamic Glazed Pork Chops Ingredients:

• 4 pork chops (1 1/2 lbs total)
• 1/4 cup b" 25688,"Chicken Parmesan Zucchini Boats 4 medium zucchini 1 tablespoon plus 1 teaspoon olive oil Kosher salt and freshly ground black pepper 1 pound ground chicken
  1 teaspoon dried Italian seasoning
  2 cloves garlic, minced
  1 1/2 cups homemade or jarred marinara (I like Rao's)
  1/2 cup shredded mozzarella
  2 tablespoons grated Parmesan
  Instructions: Preheat the oven to 400 degrees F. Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well. Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 25689,"Crab Salad with Mango Salsa 2 (4-ounce) tropical fruit cups, drained (about 1 cup) 1 tablespoon roughly chopped fresh cilantro leaves 1 scallion, finely chopped 1/2 lime, juiced 1 small jalapeno, ribs removed, seeded and minced Salt and freshly ground black pepper 2 cups shredded lettuce 1 cup lump crabmeat 1/4 cup sour cream Lime, sliced for garnish Instructions: NOTES: You will need 4 parfait glasses or large wine glasses. For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.; In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients. Serve with sliced limes on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 25690,"The Smotherload 1 20-to-22-ounce package frozen waffle fries 4 slices bacon 1 1/2 cups shredded mild yellow cheddar cheese (about 6 ounces) 1/2 cup shredded mozzarella cheese (about 2 ounces) 1 tablespoon cornstarch 2 tablespoons chopped pimientos 1/4 teaspoon mustard powder 1/4 cup sour cream
  Kosher salt and freshly ground pepper 2 scallions, sliced Instructions: Bake the waffle fries as the label directs. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Drain on paper towels, then chop into bite-size pieces.
  Combine the cheddar, mozzarella, cornstarch, pimientos and mustard powder in a food processor and pulse until smooth. Transfer to a medium saucepan; add 1/3 cup water and cook over medium heat, stirring constantly, until the cheese melts and the mixture is smooth, about 5 minutes. Stir in the sour cream and season with salt and pepper. Divide the waffle fries among plates; top with the cheese sauce, bacon and scallions.
  ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25691,"Layered Blue Cheese Buffalo Chicken Dip Recipe : Food Network 1/2 cup sour cream 1/2 cup mild hot sauce, such as Frank's 2 tablespoons whole milk One 8-ounce package cream cheese, at room temperature 1 cup chopped chicken (from about 1/2 rotisserie chicken) 1 tablespoon vegetable oil 8 ounces bacon (about 9 slices) 3 stalks celery, finely diced (about 1 cup) 1 1/2 cups shredded iceberg lettuce (from about 1/4 head) 2 medium carrots, shredded (about 1 cup) 1/2 cup store-bought blue cheese dressing
  2 scallions, thinly sliced (about 1/4 cup) Tortilla chips, for serving Instructions: Preheat the oven to 350 degrees F. Combine the sour cream, hot sauce, milk and cream cheese in a food processor and process until smooth. Toss the chicken and hot sauce mixture together in a bowl and spread with a spatula in the bottom of a glass 8-inch square baking dish. Cover the baking dish with foil and bake until warmed through, 25 to 30 minutes.
  Meanwhile, heat the oil in a large nonstick skillet. Add the bacon and cook over medium heat, turning a few times, until evenly browned, 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain; let cool, then crumble.
  Let the baking dish sit at room temperature, 10 minutes. Uncover the baking dish and scatter over the celery, then the lettuce, then the carrots. Drizzle with the blue cheese dressing and sprinkle with the bacon and scallions. Serve with the tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 25692,"No-Bake Strawberry Cheesecake Bars 2 cups shortbread crumbs, from about 1 1/2 5.5-ounce bags of shortbread cookies 2 tablespoons sugar
  1 stick unsalted butter, melted
  Two 8-ounce packages cream cheese, at room temperature 1 1/4 cups thinly sliced strawberries
  3/4 to 1 cup sugar (this depends on your preference of sweetness and the sweetness of your berries)
  1 teaspoon pure vanilla extract
  1 cup sweetened whipped cream (flavored with vanilla) 1 cup sweetened whipped cream (flavored with vanilla) 1 cup blueberries
  1 cup strawberries, hulled and halved
  Instructions: For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides. Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes. For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream. Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula. Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving. To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 25693,"Carnitas Torta One 8-pound whole bone-in pork butt Kosher salt Mexican oregano, for sprinkling 1 torta roll, cut in half Butter-Olive Oil Spread, recipe follows Baja Sauce, recipe follows Sliced queso fresco, for topping Sliced fried jalape?o, for topping Avocado slices, for topping Pico de Gallo, recipe follows Mixed salad greens, for topping Cabbage and Lime Salad, recipe follows 1/2 cup (1 stick) softened butter 1/4 cup extra-virgin olive oil
1 cup good mayonnaise 1 to 2 tablespoons fresh key lime juice Pinch kosher salt 2 medium onions, fine diced 4 tomatoes, fine diced
2 bunches cilantro, coarsely chopped
1/2 cup fresh squeezed key lime juice
1 tablespoon kosher salt
1/2 cup finely sliced cabbage 2 tablespoons shredded carrots
1 tablespoon chopped fresh cilantro
1 teaspoon diced jalape?os 1 key lime Pinch kosher salt Instructions: For the carnitas: Preheat the oven to 225 degrees F. Place pork butt in a 4-inch-deep roasting pan and coat both sides generously with salt and oregano. Roast fat-side-up 8 hours or up to overnight. Chop meat and crispy fat or pull meat with tongs while hot. Pour juices (if you have any!) over pork and reserve for tortas, tacos, burritos or whatever you can imagine.
For the torta: Lightly spread all four surfaces of torta roll with butter-olive oil spread. Toast all sides on the griddle or in a pan. Spread Baja sauce on both halves of the torta. Top with carnitas, queso fresco, jalape?os, avocado, pico de gallo and mixed greens. Cut in half and serve with cabbage and lime salad. Combine butter and olive oil until blended. Combine mayonnaise, lime juice and salt. Mix the onions, tomatoes, cilantro, lime juice and salt well in a bowl and chill. Mix cabbage, carrots, cilantro and jalape?os in a bowl. Squeeze key lime over salad and add salt, then toss. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 25694,"Cottelet di Pollo Clarified butter 2 medium carrots, roughly chopped 1 cup onion, finely sliced 1 clove garlic, crushed 2 tablespoons tomato paste 2 pounds ripe tomatoes, roughly chopped 1 tablespoon sugar 1/2 cup dry white wine, and a little extra for deglazing Salt and pepper 1 teaspoon dried basil 2 large capon chicken breasts 2 tablespoons freshly grated Parmesan cheese 1 beaten egg mixed with 1 tablespoon olive oil 1/2 cup bread crumbs Olive oil to coat surface of large frypan to cook chicken breasts 4 ounces mushrooms, stalks removed and halved 1/4 lemon, juiced 4 slices Munster cheese 2 tablespoons finely chopped parsley Instructions: Make tomato sauce. Place clarified butter into a frypan and add the carrots, onion and garlic. Allow the vegetables to fry 2 minutes. Add the tomato paste and allow to cook until the tomato paste has deepened in color. Add the tomatoes, sugar and white wine. Season with salt, pepper and basil. Bring to a vigorous boil and allow to cook for 10 minutes. Strain through a fine sieve. Deglaze pan with a little white wine and add this to the strained sauce. Flatten chicken breasts and season with salt and pepper. Coat with Parmesan cheese and then paint with the egg and olive oil mixture. Place into the bread crumbs and coat both sides. Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Cook 3 minutes on each side. Add the mushrooms, season with salt and pepper and add the lemon juice. Pour half the tomato sauce around the chicken and cover the breasts with the cheese slices. Cover the pan and allow the cheese to melt. When the cheese has melted scatter the finely chopped parsley over the chicken. Remove the chicken breasts to a serving dish. Add a little more tomato sauce to the pan, deglaze and then spoon the mushrooms and the sauce around the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 25695,"Pink Lemonade 1 ounce simple syrup (equal parts sugar and water, heated until sugar dissolves) 1 1/2 ounces freshly squeezed lemonade 1 ounce raspberry syrup Mint and raspberries for garnish Instructions: Add the simple syrup, lemonade, and raspberry syrup in a glass mixing glass. Shake well. Pour into individual tumbler glasses. Garnish with fresh mint and raspberries. ","[Prosecco, Moscato, Rose]" 25696,"Lemon Dill Chicken with Wild Mushrooms over Fettuccini 1 pound pepper fettuccini 1 teaspoon kosher salt 1/4 teaspoon cracked black pepper 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon paprika 1 teaspoon, plus 1 tablespoon chopped fresh dill 1 cup all-purpose flour 1/4 cup water 4 (6-ounce) boneless skinless chicken breast, pounded 6 tablespoons butter 1 tablespoon diced shallots 1 1/2 cups dry vermouth 2 cups sliced mushrooms (shiitake, oyster, cremini or a combination) 1 cup chicken stock 4 ounces freshly squeezed lemon juice, about 2 lemons, plus 1 tablespoon lemon zest Pinch chopped fresh parsley leaves, plus 3 tablespoons, for garnish Kosher salt and freshly ground black pepper 2 tablespoons canola oil Instructions: In a large stock pot over high heat, boil water for pasta. When boiling, salt the water heavily and add the pasta. Meanwhile, in a medium size bowl, mix kosher salt, black pepper, red pepper flakes, paprika and 1 teaspoon dill with 1/2 cup flour. In another medium bowl, add water. Wet chicken with water and then dredge in the flour mixture. In large saute pan over medium-high heat, melt 4 tablespoons of butter and saute chicken breasts, about 4 minutes on each side. After they are cooked, remove to a plate. Add to the same pan the shallots and remaining dill. Stir in remaining flour and mix until pasty. Add dry vermouth. After alcohol burns off, mix in mushrooms. Add chicken stock and lemon juice and cook for an additional 3 to 4 minutes. Turn off the heat and stir in the remaining 2 tablespoons butter and a pinch of parsley. Season with salt and pepper, to taste. Remove pasta from water after cooking for approximately 10 to 12 minutes. Toss in oil to coat the pasta and add lemon zest. Put pasta on serving platter, then lay chicken across top and pour the sauce over the top. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25697,"Keyshawn's Mom's Candied Yams 3 pounds sweet potatoes or yams 1 cup sugar 1 cup brown sugar 2 sticks sweet butter, cubed Instructions: Peel potatoes and cut into 2-inch cubes. Place potatoes in large pot, cover with sugar, brown sugar and butter cook over medium heat until potatoes are fork tender (about 20 minutes) but not mushy. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 25698,"Cool As A Cucumber Soup Shooters 3 English cucumbers, peeled, sliced lengthwise and seeds scooped out with a spoon 1 cup Greek yogurt
1/4 cup sour cream
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
Juice of 1 lemon
Instructions: Roughly chop the cucumbers and add them to a food processor or blender. Add the yogurt, sour cream, parsley, mint, salt, cayenne, garlic and lemon juice and blend until smooth. Serve immediately, or keep chilled in the refrigerator until ready to serve. To serve, pour into small glasses or shot glasses. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 25699,"Thyme and Gruyere Savory Cookies 1 large egg 1 cup freshly grated gruyere cheese
1 cup all-purpose flour, plus more for dusting
2 tablespoons fresh thyme leaves
1 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
5 tablespoons cold unsalted butter, cubed
3 to 4 tablespoons iced water Instructions: Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper. For the egg wash, add the egg and 1 tablespoon water to a small bowl and whisk to combine. Set aside. Add the cheese, flour, thyme, pepper and salt to a food processor fitted with the blade attachment. Pulse until the cheese is broken up and incorporated with the flour. Add the butter and pulse until the butter is smaller than a pea, about 10 to 15 pulses. Stream in the water, a tablespoon at a time, while pulsing. After two tablespoons, remove the lid and check your dough, it should look like wet sand and hold together when you press it together in your hand. If it doesn\u2019t hold together, place the lid back on and pulse in another tablespoon or two of water. Once the dough is the right consistency, turn it out onto a lightly floured work surface and knead it a few times, just until it comes together. Lightly flour a rolling pin and roll dough out until 1/4-inch-thick. Using a 2 1/2-inch round cutter, cut out cookies and place them 1-inch apart on the prepared baking sheet. Gather the dough scraps and lightly knead together. Continue the process of rolling out the dough and cutting cookies until all of the dough is used. Brush the cookies with the egg wash. Bake until the cookies are lightly golden and puffed, 12 to 14 minutes. Remove from the oven and cool for at least 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25700,"Pork with Orange Jalapeno Glaze 4 cups water 1/2 cup soy sauce 4 shallots, sliced 1/2 cup white wine 2 tablespoons salt 1 tablespoon sugar 1/4 cup olive oil 2 star anise, crushed 1 sprig marjoram 1 sprig rosemary 1 (3 to 4 pound) pork loin (boneless center cut) 1 cup orange juice 1 cup sugar 2 ounces ginger, chopped 1 small jalapeno, chopped 1 small orange, zested 2 tablespoons rice wine vinegar 2 ounces unsalted sweet butter, cubed 1 teaspoon salt Instructions: Combine all ingredients and pour over the pork. Refrigerate for 24 to 48 hours. Preheat oven to 375 degrees F. In hot saute pan with 2 tablespoons of peanut oil, brown pork loin on all sides. Place it in the oven for 30 to 45 minutes until internal temperature reaches 150 degrees F. Remove pork from the oven; let rest on a rack for 10 minutes. Slice. Reduce orange juice to 1/3 cup. Combine sugar, ginger, jalapeno, orange zest and rice wine vinegar. Cook in a 1-quart pot until it's a medium-dark amber color. Stir in orange juice, butter and salt. Strain through a sieve and keep warm. Arrange pork on serving platter and drizzle with sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25701,"Panzanella 1 loaf very crusty Italian bread 2 tablespoons olive oil
1/4 cup olive oil 1 tablespoon red wine vinegar
Salt and freshly ground black pepper
4 assorted tomatoes (heirlooms, etc.), cut into wedges 1 cucumber, halved, seeded and cut into wedges
1/2 red onion, cut into wedges
20 to 25 fresh basil leaves, cut into chiffonade, plus whole leaves, for serving
Parmesan shavings, for topping Salt and freshly ground black pepper Instructions: For the croutons: Preheat the oven to 275 degrees F. Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp (\stale) the bread without toasting it, 20 to 25 minutes. Remove and allow to cool. For the dressing: In a small jar, shake together the olive oil, vinegar, salt and pepper. For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 25702,"Sheet-Pan Sausage 1/4 pound pancetta, roughly chopped 2 tablespoons packed light brown sugar 1 tablespoon chopped fresh sage 2 teaspoons fresh thyme, plus more for topping 1 teaspoon paprika 1/2 teaspoon ground allspice 1/8 teaspoon cayenne pepper 1 1/2 pounds ground chicken 1/2 pound ground pork 1/4 cup finely chopped fresh parsley Kosher salt and freshly ground black pepper 1/4 cup cold heavy cream Maple syrup, for serving Instructions: Combine the pancetta, brown sugar, sage, thyme, paprika, allspice and cayenne in a food processor. Pulse until the pancetta is finely chopped. Transfer the pancetta mixture to a large bowl; set the bowl in a larger bowl of ice. Add the ground chicken and pork, parsley, 2 teaspoons salt, a generous amount of black pepper and the heavy cream. Mix with a rubber spatula until the cream is incorporated into the meat. Transfer the meat mixture to a small rimmed baking sheet; press into a 9-by-12-inch rectangle. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Preheat the oven to 375 degrees F. Bake the sausage until lightly browned and cooked through, 25 to 35 minutes. Pour off any excess fat and transfer the sausage to a cutting board. Cut into pieces, top with thyme and serve with maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 25703,"Insalata di Riso 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon dried oregano
4 cups cooked long-grain white or brown rice 1/3 pound prosciutto cotto, ham or prosciutto crudo, diced (about 1 1/2 cups)
1/3 pound provolone cheese, diced (about 1 cup)
3 jarred roasted red peppers, diced (about 1 cup)
1 cup frozen peas, thawed
1 cup chopped pitted kalamata olives
1 teaspoon kosher salt
1 bulb fennel, diced small
One 6.7-ounce jar oil-packed tuna, drained, optional 1/2 cup chopped fresh basil, optional
4 hard-boiled eggs, peeled and quartered, optional Instructions: For the dressing: In a large bowl, whisk together the olive oil, vinegar, salt and oregano. For the salad: To the dressing, add the cooked rice, prosciutto, cheese, peppers, peas, olives, salt, fennel and tuna and basil if using. Toss well to coat in the dressing. Allow to sit at room temperature for 15 minutes to let the flavors marry. Top with the hard-boiled eggs if using and serve. ","[Chardonnay, Vermentino, Gavi, Grner Veltliner]" 25704,"Spicy POPcorn 2 tablespoons vegetable oil 1 cup popping corn kernels 2 tablespoons melted butter 1/2 teaspoon sweet paprika 1 teaspoon salt 1/2 teaspoon garlic powder 1 teaspoon cumin 1/4 teaspoon cayenne pepper Instructions: Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 25705,"Poori 1 cup atta (Indian whole-wheat flour) 1 teaspoon semolina flour 1 teaspoon rice flour
1/2 teaspoon ajwain (carom seeds)
1/2 teaspoon sugar
1/8 teaspoon salt
1 tablespoon ghee
1/4 cup water, plus more if needed
Vegetable oil, for deep-frying and for the dough Instructions: Mix the atta, semolina, rice flour, ajwain, sugar and salt in a bowl. Mix in the ghee with a spoon until the mixture is crumbly. Add the water and knead with your hands to make a tight dough. Add a little more water, 1 teaspoon at a time, if needed. Cover the dough with a damp cloth and set aside for 15 minutes. Knead the dough again for a minute and then divide into 4 lemon-size balls. Using a rolling pin, roll each ball into a 4-inch disk (if the dough is sticky, rub a little bit of oil on it to prevent it from sticking).
Fill a Dutch oven or other pot with 3 inches of oil and heat over medium heat to 350? F. Slip a disk of dough into the hot oil. Press down gently with a slotted spoon or a spider and fry until the poori puffs up, 30 seconds to 1 minute. Flip the poori over and fry on the other side until golden brown, another 30 seconds to 1 minute. Drain the poori on a plate lined with a kitchen towel. Repeat with the remaining dough. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25706,"Braised Fennel with Lemon 2 large bulbs fennel 1/4 cup olive oil Kosher salt and freshly ground black pepper 1 lemon Instructions: Trim the tops and bottoms from the fennel bulbs, reserving about 1/4 cup of the fronds. Halve the bulbs; cut out and discard the tough cores. Cut into 1-inch thick wedges. Heat the oil in a large skillet with a tight-fitting lid over medium-high heat until very hot but not smoking. Add the fennel and cook, stirring once, until the fennel is browned, about 7 minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook until the fennel is very tender, adding more liquid if needed, 10 to 12 minutes. Meanwhile, zest half the lemon and juice the whole lemon; chop the reserved fennel fronds. Remove the skillet from the heat and uncover. Stir in the lemon juice and zest. Scatter the chopped fronds over the top.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25707,"Beef Moussaka Cooking spray 1 pound Asian eggplants, unpeeled, cut into 1-inch pieces 1 pound Yukon gold potatoes, unpeeled, cut into 1/2-inch pieces 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 tablespoon olive oil 1/2 medium yellow onion, chopped 1 tablespoon tomato paste 1/2 teaspoon dried oregano 1/4 teaspoon ground cinnamon 1/4 teaspoon powdered garlic 1/4 teaspoon ground ginger 1 pound lean ground beef 1/2 cup red wine 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 2 cups 1-percent milk 1/4 cup all-purpose flour Pinch nutmeg Kosher salt 1 cup grated Parmesan Cooking spray Instructions: Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Set aside. Meanwhile, make the Meat Sauce: Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring, until soft and beginning to brown, 5 to 7 minutes. Add the tomato paste, oregano, cinnamon, garlic and ginger; stir quickly to toast spices evenly. Once fragrant, add 1/2 cup water to the pan and stir to combine, scraping up any brown bits. Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned, 8 to 10 minutes. Add the wine, vinegar, 1 teaspoon salt and a few grinds of pepper. Cook until the meat is fully cooked and the juices are reduced slightly, about 5 minutes. Remove from the heat, stir in the parsley and set aside. Make the Bechamel: Put the milk and flour in a small saucepan and whisk until the flour is dissolved. Place the pan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until thick enough to coat the back of a spoon, 10 to 12 minutes. Add the nutmeg and 1/2 teaspoon salt. Remove from the heat and whisk in 3/4 cup of the Parmesan; set aside. Assemble the Moussaka: Spray a 3-quart baking dish with cooking spray. Spread the eggplants and potatoes in the bottom of the dish, layer the meat sauce evenly over the vegetables, top with the bechamel and sprinkle with the remaining 1/4 cup of Parmesan. Bake, uncovered, until the top is browned and slightly puffed, 35 to 40 minutes. Garnish with parsley and serve hot. Make-Ahead Tip: The unbaked casserole can be covered and refrigerated overnight before baking. The baked casserole can be frozen for up to 2 weeks; cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 25708,"Winter Squash Soup 4 tablespoons (1/2 stick) unsalted butter 1 onion, chopped 1 medium tomato, cored, seeded and diced 2 garlic cloves, minced 2 jalapeno chiles, stemmed, seeded and chopped 1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes 3 cups stock or water 1 teaspoon coarse salt 2 cups whole milk 1/4 cup grated Manchego cheese Instructions: Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.; ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 25709,"Portobello Napoleon Extra-virgin olive oil 4 large portobello mushrooms 1 red tomato, sliced 1 yellow tomato, sliced 1 pound Swiss chard or spinach, blanched and squeezed of excess water 1/2 pound white beans, cooked and unsalted 1/2 pound brown rice, cooked pilaf style Salt and pepper 2 ounces Parmesan, shaved 1/2 teaspoon garlic, chopped Instructions: Slice the portobellos into 3 pieces each, grill and keep warm. Heat garlic in 1-ounce olive oil. Add beans and season with salt and pepper. In a separate pan, heat the olive oil and saute the chard. Season and grill the tomatoes, reserve warm. Set rice in the center of the plate. Top with mushroom, red tomato, chard, portobello, yellow tomato, chard, portobello. Surround with the beans and top with Parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 25710,"brussels sprouts 1 brussles sprout 2 cloves garlic Instructions: eat brussels sprouts. ","[Chardonnay, Sauvignon Blanc, Riesling]" 25711,"Vegan Chik'n Bacon Ranch Club Sandwich 1 block extra-firm tofu 1 cup vegetable stock 1/4 cup liquid aminos 1 tablespoon poultry seasoning Canola oil, for cooking 4 cups Texas breading or breadcrumbs 1 cup unsweetened soy milk 2 tablespoons apple cider vinegar 2 cups vegan mayonnaise 1/2 cup unsweetened soy milk 1/4 cup apple cider vinegar 1 tablespoon granulated garlic 1 tablespoon onion powder 1 teaspoon salt 1 teaspoon ground pepper 8 slices sourdough bread 1 cup spinach 1 tomato, sliced 1 cup shredded carrots 1 cup dill pickle chips Cooked vegan bacon, preferably The BE Hive seitan bacon Instructions: For the tofu: Preheat the oven to 400 degrees F. Slice the tofu lengthwise into 4 rectangular slices that are about 1/4-inch-thick each. Place in a 12-inch square baking pan and set aside. Combine vegetable stock, liquid aminos and poultry seasoning. Pour over the tofu. Bake, uncovered, for 30 minutes. Let cool completely. Preheat oil in a deep-fryer to 375 degrees F. In a large bowl add breadcrumbs. In a smaller bowl combine soy milk with apple cider vinegar. Bread the tofu pieces in the dry and wet mixes, and finish with another dip in the dry mix. Fry for 4 minutes. For the vegan ranch: Put mayonnaise in bowl. Add soy milk, apple cider vinegar, granulated garlic, onion powder, salt and pepper. Whisk in mixing bowl and set aside. For the sandwich assembly: Start with bread, then top with vegan ranch, spinach, sliced tomato, shredded carrots, pickles, vegan bacon and fried tofu. Finish off the sandwich by toasting each side on a flattop or frying pan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25712,"Pina Colada Madeleine Cookies 1 (18.25-ounce) box pineapple cake mix 1/2 cup (1 stick) unsalted butter, cut into chunks 2 large eggs, lightly beaten 1 cup milk 2 tablespoons dark rum or rum extract 1 cup flaked coconut Instructions: Preheat the oven to 325 degrees F. Put the cake mix in a mixing bowl and add the butter. Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs. Add the eggs, milk and rum. Beat with a wooden spoon until you form a smooth batter. Fold in coconut until evenly distributed. Spray 2 madeleine molds with nonstick cooking spray. Using a tablespoon, drop the batter into the molds filling halfway. If you don't have madeleine molds, you may drop the batter on an ungreased baking pan. Bake for 12 to 15 minutes, until the cookies are nicely browned. Let cool in the pan then turn out onto a platter. Repeat method with remaining batter. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 25713,"One Minute Mary 1 quart tomato juice 1 heaping tablespoon prepared horseradish 8 dashes Worcestershire sauce Hot sauce 1 lime, juiced 2 tablespoons chopped fresh dill 4 celery heart ribs Instructions: Combine all ingredients in a pitcher and stir until thoroughly mixed. Reserve in refrigerator until ready to serve. To serve pour over ice and garnish with celery rib. ","[Chardonnay, Sauvignon Blanc, Riesling]" 25714,"Cold Poached Salmon 1 1/2 cups water 1/4 cup white wine vinegar 1/4 cup dry white wine 2 bay leaves 1 teaspoon whole white peppercorns 1 teaspoon dried thyme 1 small onion, peeled and chopped 1 carrot, washed and chopped 2 stalks celery, washed and chopped 1 leek, washed and chopped 4 five-ounce fresh salmon filets, all skin and bones removed Instructions: Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve. Serve with herb mayonnaise or vinaigrette.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 25715,"Chipotle Caesar Salad with Grilled Salmon 1 loaf ciabatta, cut into 1-inch cubes 1/2 cup olive oil, plus extra for the salmon and the grill pan
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
5 canned chipotle peppers in adobo plus 1/4 cup adobo sauce
1 1/2 cups store-bought Caesar dressing
Six 6-ounce salmon fillets
1 head green leaf lettuce, chopped
1 heart romaine, chopped
1 lemon
Instructions: Preheat the oven to 400 degrees F. Place the cubed bread in a bowl and toss with the olive oil, Parmesan and a pinch of salt and pepper. Transfer to a sheet pan and bake until golden and crisp, 12 to 14 minutes. Meanwhile, chop 4 chipotle peppers into a paste and mix with the Caesar dressing in a bowl. Stir until well combined, then set aside. Preheat a grill pan over medium heat. Brush the salmon lightly with olive oil and sprinkle with a pinch of salt and pepper. Pour a little oil over the grill pan and add the salmon. Cook until nice grill marks have formed, 3 to 4 minutes. Brush the tops of the salmon fillets with more olive oil and flip over. Chop the remaining chipotle pepper and combine it with the adobo sauce and a couple of tablespoons of olive oil. Brush the mixture over the salmon as it grills. Continue to grill the salmon until cooked through, an additional 8 to 10 minutes, depending on the thickness. Set aside to rest. Combine the lettuces in a large bowl, then season with a pinch of salt and pepper and toss with the dressing until well coated. Add the toasted ciabatta and toss. Transfer to a large platter and top with the grilled salmon fillets. Halve the lemon and cut one half into wedges to garnish the platter. Squeeze over the juice of the other half, then serve. ","[Pinot Noir, Sauvignon Blanc, Vermentino, Gavi]" 25716,"Deee-Litchi Pomegranate Punch 24 oz. litchi juice 16 oz. ginger ale 8 oz. pomegranate juice 2 limes, cut in thin slices 8 oz. vodka 4 oz. cane liquor Instructions: Combine all ingredients and serve over ice. ","[Vodka, Cane Liquor]" 25717,"Dad's Chicken Sandwich 1 Citrus-Garlic Roasted Chicken Breast or large roasted or rotisserie chicken breast 4 slices whole-grain seedy bread, toasted 1 1/2 tablespoons honey mustard 8 thin slices vine-ripened tomato, about 1 large 4 endive spears, halved lengthwise Kosher salt and freshly cracked black pepper Instructions: Remove the skin from the chicken and carefully carve the bone away from the breast meat. Thinly slice the breast crosswise on the diagonal. Evenly spread the honey mustard on 1 side of each bread slice. Lay 3 to 4 slices of tomato on 2 slices, followed by some endive and half the chicken on each. Season the layers with salt and pepper, to taste, as you build the sandwich. Top each sandwich with the other dressed bread slice. Serve immediately or wrap and refrigerate until ready to eat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25718,"Coconut Jelly 1 cup warm water 4 sachets powdered gelatin (just shy of 4 tablespoons) 3 cups cream of coconut 1/2 cup whole milk Nonstick cooking spray 2 cups canned pineapple chunks in sweetened juice 1/2 cup maraschino cherries with stems Instructions: Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside. In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes. Spray an 8 by 8-inch nonstick square cake pan with a little nonstick spray (this will help hold down the plastic wrap). Line the cake pan with plastic wrap (1 sheet across 1 way and another sheet across the other way, works well), leaving enough overhang so you can pick the jelly up from the pan. Give the coconut mixture a final whisk and pour it into the lined pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight. To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board. Remove the plastic wrap and discard. Using a hot knife cut the jelly into 1 1/2-inch cubes. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25719,"Smoked Trout Devilled Eggs 6 large eggs 2 tablespoons brown sugar
1 tablespoon granulated sugar
2 tablespoons sea salt, plus additional as needed
1 teaspoon ancho chili powder
1 teaspoon garlic powder
Four 6-ounce trout fillets
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Freshly ground black pepper 1 tablespoon chopped fresh chives 1 ounce trout roe
1 bunch fresh dill, snipped into fronds Instructions: Place eggs in a pot and cover with water. Bring water to boil, turn heat off, cover and let sit for 12 minutes. Peel eggs and allow to cool to room temperature. Slice eggs in half lengthwise. Remove yolks and place in a large bowl. Set aside in the refrigerator. Meanwhile, brine the trout. Add brown sugar, granulated sugar, sea salt, ancho chili powder, garlic powder and 3 cups water to a medium pot. Bring to a boil and cook until sugar is dissolved. Remove from heat and cool mixture. Add trout fillets to the brine and allow to brine for 20 minutes to 2 hours. Remove trout from brine and pat dry. Heat a smoker according to the manufacturer's instructions (we used apple wood). Smoke trout until cooked through and flaky, 20 to 30 minutes. Allow to cool, then flake and set aside. Add flaked trout, mayonnaise and mustard to the bowl with the yolks. Season with salt and pepper. Fold in chives. Transfer mixture to a pastry bag with a medium tip and fill the scooped-out whites. Garnish with trout roe and fresh dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25720,"Russian Roast Beef Salad 6 slices marble rye bread, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup ketchup 1/2 cup mayonnaise 1/4 cup finely chopped sweet gherkins and 2 tablespoons juice from the jar, plus 12 whole gherkins 1 small head Boston lettuce, torn into bite-size pieces 1 small head iceberg lettuce, torn into bite-size pieces 1 bunch scallions, sliced 1/2 English cucumber, cut into 1/2-inch pieces 3/4 pound deli-sliced roast beef, cut into strips 1/4 pound deli-sliced jarlsberg cheese, cut into strips 1 cup shredded red cabbage Instructions: Preheat the oven to 400 degrees F. Make the croutons: Toss the bread cubes with the olive oil and season with salt and pepper. Spread on a baking sheet and toast in the oven until slightly golden, 8 to 10 minutes. Meanwhile, whisk the ketchup, mayonnaise and chopped gherkins and juice in a medium bowl. Season with salt and pepper and whisk in 1 to 2 tablespoons water to thin slightly, if desired. Divide the Boston and iceberg lettuce among bowls and top with the scallions, cucumber, roast beef, cheese, cabbage, croutons and whole gherkins. Drizzle each salad with 1/4 cup dressing. Serve with more dressing on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25721,"Duck Confit 6 duck legs 3/4 cup kosher salt 8 black peppercorns 8 garlic cloves, crushed 8 thyme sprigs 3 bay leaves, crumbled 1 quart rendered duck fat, melted (or mild olive oil) Instructions: Press duck legs, flesh-side down, into salt. Lightly sprinkle additional salt on fat side. In a nonreactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store overnight, covered and refrigerated Remove legs from container, rinse off salt and seasonings under cold water and pat dry. Place in a deep saucepan or Dutch oven large enough to hold legs in one layer and pour in melted duck fat. Bring to a simmer over medium heat, reduce heat to very low and cook until meat actually pulls away from drumsticks. Allow confit to cool in its fat. Store, completely covered in fat, refrigerated, for up to 1 month before using. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 25722,"Everyday Brownies 1 1/4 sticks (10 tablespoons) unsalted butter 1 3/4 cups packed light brown sugar 3/4 cup unsweetened cocoa powder, sifted 1 cup all-purpose flour 1 teaspoon baking soda Pinch salt 4 eggs 1 teaspoon vanilla extract About 6 ounces milk chocolate, chopped into small nuggety chunks (or 1 cup chips) Confectioners' sugar, to dust, optional Special Equipment: Aluminium foil-lined baking pan or foil pan, about 13 x 9 x 2 inches Instructions: It's not as if I were short of a brownie recipe or two: I have over the years made them on easy autopilot; but I am no less grateful for this everyday, no-notice version. They are less extravagant - I use cocoa powder in place of the good-quality chocolate, and stud the mixture with a newstand's or convenience store's bar or two of milk chocolate - although to taste them, you would never, never guess. They ooze with such dark elegance and deep, deep chocolatiness. This is the recipe you turn to when a child or colleague informs you last thing that you're expected to bake something for a bake sale tomorrow. You can just smile serenely and head for the cupboard. If you're working from a more restrained array, so are clean out of light brown sugar, and there's no chance to nip to a convenience store for the chocolate, then just use 1 1/2 cups regular white sugar and up the butter to 1 1/2 and the cocoa to a heady 1 cup. A final note or, rather, nag: when I say cocoa powder, I do mean unsweetened cocoa; do not under any circumstance ever substitute drinking chocolate. Preheat the oven to 375 degrees F. Melt the butter over a gentle heat in a medium-sized saucepan. When it's melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter. Whisk together the cocoa powder, flour, baking soda and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat. In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan. Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or disposable foil pan, spreading the mixture with a spatula, and cook in the preheated oven for about 20 to 25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable. Transfer the pan to a rack to cool a little before cutting into 16 pieces and dusting with confectioners' sugar. I love these gorgeously warm. But then again, I love them cold, too. Actually, when cold they are properly speaking more brownie-like: gooily tender within and moreishly chewy on top. Make Ahead Note: The brownies can be made up to 3 days ahead and stored in airtight container. Will keep for total of 5 days. Freeze Note: The brownies can be frozen for up to 3 months in airtight container, layered with baking parchment. Thaw overnight in cool place. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 25723,"5-Ingredient Cashew Cream Blender Sauce 1/2 cup creamy cashew butter 1/4 cup fresh lemon juice 2 small cloves garlic, crushed 2 teaspoons Dijon mustard 2 teaspoons hot sauce, plus more to taste if desired Kosher salt Instructions: Combine the cashew butter, lemon juice, garlic, mustard, hot sauce and 1/3 cup warm water in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it is too thick, add more water, a tablespoon at a time, and blend until the sauce is the consistency of thick pancake batter. (Depending on your brand of cashew butter, you may need to add up to 3 tablespoons of water.) Transfer to a bowl. Season with salt and more hot sauce if using. The sauce can be refrigerated in an airtight container for up to 5 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25724,"Breakfast PLT (Pancetta, Lettuce & Tomato) 1 tablespoon whole-grain mustard 4 ounces fresh goat cheese, room temperature
4 mini bagels, split
2 teaspoons extra-virgin olive oil 8 thin slices pancetta
8 quail eggs, room temperature
Kosher salt and freshly ground black pepper
2 Roma tomatoes, cut into 1/2-inch slices
1 cup baby arugula
Instructions: In a small saucepan over medium heat, bring the mustard and 1/4 cup water to a simmer. Whisk in the goat cheese until combined. Set aside; the mixture will thicken as it cools. Toast the mini bagels until golden brown and crispy. Set aside. In a medium nonstick skillet, heat 1 teaspoon of the olive oil over medium heat. Add 4 slices of the pancetta and cook until golden brown and crispy on both sides, 2 to 3 minutes per side. Drain the pancetta on paper towels. Repeat with the remaining pancetta. Heat the remaining 1 teaspoon olive oil in a small frying pan over medium-low heat. Crack 4 quail eggs into the pan, sprinkle with salt and pepper, and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Remove to a plate and repeat with the remaining eggs. To build the PLT: Spread each bagel half with 1 tablespoon of the goat cheese sauce. Layer with a slice of pancetta, a slice of tomato, and some arugula. Top the whole thing with a fried quail egg and a grind of freshly ground black pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25725,"Sweet Potato, Kale and Bacon Frittata 5 slices thick-cut bacon, cut into 1/3-inch pieces (about 1 heaping cup) 8 large eggs
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, if needed 1 small sweet potato, cut into 1/3-inch cubes (about 1 1/2 cups)
3 cups roughly chopped curly kale
1 cup grated white Cheddar
Instructions: Preheat the oven to 400 degrees F. Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside. Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes Remove from the oven and let cool for 5 minutes. Slice into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 25726,"Prawn-Stuffed Spicy Fish with Vermicelli 3 1/2 ounces/100 g vermicelli 2 courgettes (zucchini) 2 tomatoes, roughly chopped A small bunch fresh coriander (cilantro), roughly chopped 1 small preserved lemon, finely chopped 2 teaspoons harissa 1 teaspoon sweet paprika, plus a little extra 1 teaspoon ground ginger, plus a little extra A pinch of ground cumin, plus a little extra Sea salt and freshly ground black pepper
2 (11-ounce/300 g) dorade, or other large fish such as sea bass, snapper, or cod, scaled, fins cut off, cavity cut open and cleaned Olive oil A large handful small raw peeled prawns Instructions: Serving suggestion: Crisp, dressed green salad. Preheat the oven to 400 degrees F/200 degrees C/gas 6. Bring a pan of salted water to the boil, add the vermicelli, and cook for slightly less time than it says on the packet. You want it to be al dente. Once ready, drain, rinse in coldwater and leave to cool. Put it into a large bowl and grate in your courgettes (zucchini). Add the chopped tomatoes, coriander (cilantro), preserved lemon, 1 teaspoon harissa, sweet paprika, ground ginger, and cumin. Mix it all together really well with your clean hands, then have a taste, add a pinch of salt and pepper if needed, and put aside. Place the fish on a large chopping board and score the skin every 3/4-inch/2 cm on both sides at a slight angle, using a sharp knife. Sprinkle over a little salt, a small pinch of cumin, and a pinch each of sweet paprika and ground ginger. Mix the remaining 1 teaspoon harissa with 1 teaspoon olive oil and rub 1/2 of it into the fish, making sure it gets into the cuts you've made. Turn the fish over and repeat on the other side. Spoon 2/3 of the vermicelli filling into a large baking tray or earthenware-type dish, making a bed for the fish; gently place the fish on top. Stir your prawns into the rest of the vermicelli filling and spoon this into the cavity of the fish, pushing it right in-don't worry if it spills out a little. Drizzle over a little olive oil, and roast in the hot oven for around 25 minutes, until the fish is crisp on the outside and cooked through. To serve, pull the meat off and pick the bones out. Add a spoonful of the vermicelli filling on the side of each plate and serve with a crisp, dressed green salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25727,"Spicy Tuna Tartare 1 tablespoon mayonnaise, such as Kewpie 1 tablespoon reduced-sodium soy sauce 1 1/4 teaspoons sriracha 1/2 teaspoon grated garlic 1/2 teaspoon grated fresh ginger 12 ounces sashimi-grade tuna, cut into 1/4-inch dice, chilled 2 Belgian endive, leaves separated 2 tablespoons drained, julienned Pickled Radishes, recipe follows 2 tablespoons finely chopped chives 1 cup hot water 1/2 cup rice wine vinegar 1 tablespoon granulated sugar 1 1/2 teaspoons kosher salt 1 teaspoon honey Cracked black pepper 10 radishes, thinly sliced Instructions: In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings. To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately. In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25728,"Cherry Sorbet 6 cups frozen pitted cherries 1/4 cup sugar 1 lemon, juiced Instructions: Combine sugar and cherries and refrigerate overnight. Place mixture into a blender and puree until smooth. Add lemon juice and pulse until combined. Pour mixture into ice cream machine and churn according to manufacturer's instructions. ","[Riesling, Moscato, Vinho Verde]" 25729,"Andes Mint Cookies Nonstick cooking spray 2 1/2 cups all-purpose flour 3/4 cup natural cocoa powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 2 sticks (1 cup) plus 2 tablespoons butter, softened 1 cup granulated sugar 1 cup lightly packed light brown sugar 2 extra-large eggs 1 teaspoon pure vanilla extract 1 teaspoon peppermint extract 1 cup chocolate chips 1 cup mint chips (or chopped Andes Chocolate Mints) Instructions: Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside. With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well. Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips. Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart. Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 25730,"Monkfish Wrapped in Banana leaves with Ginger, Cilantro, cl, and Coconut Milk 4 large banana leaves or vine leaves A little olive oil 2 fresh red chiles 2 sticks lemon grass, outer leaves removed, centers finely chopped 1 clove garlic, finely chopped 2 good handfuls fresh cilantro, roughly chopped 2 limes, juiced and zested 1 (400 milliliter) can coconut milk 2 tablespoons sesame seed oil A drizzle fish sauce 1 tablespoon soy sauce 2 heaped tablespoons finely sliced fresh ginger 4 (6 to 8 ounce /170 to 225 gram) pieces monkfish (can use other more abundant white-fleshed fish, such as Pacific mahi mahi, farmed striped bass, or farmed catfish) 4 rosemary sprigs or bay leaf sticks, to secure Instructions: Preheat the oven to 450 degrees F (230 degrees C/gas 8).
To make the banana leaves more pliable, hold for a few seconds over a gas flame. Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. This will look lovely and it is natural, but I have been known to use a clothes peg or string to hold it all together. It won't be a perfect seal but this allows it to breath and steam, letting the flavors infuse, so gutsy and tasty. Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.
I serve the individual parcels on plates at the table and let my friends dissect them. When opened, the fragrant steam wafts up and smells fantastic. Serve with plain boiled rice to mop up the juices, that's all it has to be. End of story, done, lovely. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Gris]

" 25731,"Chili Scallops 1 pound sea scallops, rubbery appendage from the side of each sea scallop removed cornstarch for dusting scallops 1 tablespoon each of Oriental sesame oil and vegetable oil 1 tablespoon rice vinegar 1 tablespoon chili paste with garlic 2 teaspoons soy sauce 2 tablespoons snipped chives Instructions: Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them. Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 25732,"Doughnut Glaze 1/4 cup whole milk 1 teaspoon vanilla extract 2 cups confectioners' sugar Instructions: Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving. ","[Chardonnay, Moscato, Riesling]" 25733,"Collard Greens 3 pounds collard greens 1 cup lean ham pieces 3 tablespoons vegetable oil 1 quart hot water 2 teaspoons salt 1 teaspoon sugar (optional) Instructions: Wash the collard greens, remove the stems and any bad spots, then chop or shred. Cook the ham pieces slowly in the oil until crisp. Add the water and simmer for about 10 minutes. Remove the ham and set it aside. Add the salt, sugar and collard greens to the pot. Turn the heat to medium-high and bring the water to a boil. Stir, then turn the heat to low. Let the greens cook slowly, adding a little hot water if needed to keep them moist, until they are tender (about 45 minutes). Mash a stem to check for tenderness. Once the collards are tender, you can chop them smaller before serving if desired. Ham may also be added to the greens, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25734,"Mizuna Lobster Mac N' Cheese Salt 2 (1 1/2-pound) lobsters 1/2 cup white wine 1/2 cup white wine vinegar 1 tablespoon black peppercorns 1 large shallot, sliced 1/2 cup heavy cream 12 ounces high quality butter, cubed 12 ounces elbow pasta Lobster shells (from above) 2 cups vegetable oil 1 tablespoon paprika 4 ounces high quality butter 8 ounces mascarpone Freshly ground white pepper Chervil, to garnish Instructions: For the lobster: Separate the tails and claws from the lobster and place the claws in a heat proof container large enough to cover completely with water, do the same with the tails. Bring a large pot of salted water up to a boil and pour over the tails and claws, let the tails sit for 6 minutes and the claws for 8 minutes, remove and plunge into an ice bath. When the lobster parts are cool, remove the meat from the shell. Keep the meat refrigerated and save the shells for the lobster oil. For the beurre blanc: Place white wine, vinegar, peppercorns, and shallots in a nonreactive pan and reduce down until au sec (almost dry), add the heavy cream and reduce down by 2/3 and drop in butter slowly, whisking constantly. Strain through a fine mesh sieve and hold warm till ready to use. For the pasta: Bring large pot of salted water to a boil and cook the elbow pasta for 1 minute less than the package indicates. Drain and cool and hold until ready for use. For the lobster oil: Take the bodies from the lobster and place in a pot with 2 cups of vegetable oil and bring up to very hot almost frying and let sit for 10 minutes. Add 1 tablespoon paprika and let sit for 30 minutes and strain through a fine mesh sieve or coffee filter. In a large saute pan, melt the butter and add the chilled lobster, when the lobster begins to warm add the mascarpone cheese and allow to melt, stirring constantly. Add the macaroni and just warm through and pour in enough of the Beurre Blanc to make it saucy. Season with salt and white pepper, to taste, and serve with chervil garnish and lobster oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 25735,"Thai-Vietnamese Salad Bar Supreme 3 hearts Romaine lettuce, chopped 1 sack (10 ounces) mixed baby greens 2 cups fresh bean sprouts, any variety 1 cup thinly sliced daikon or red radishes 2 cups shredded carrots, available prepped in plastic bags in produce case 8 scallions, sliced on the bias 1/2 seedless cucumber, sliced in 1/2 lengthwise, thinly sliced 1 pint yellow or red grape tomatoes 1 red onion, quartered and thinly sliced 1 bunch fresh mint leaves, trimmed 1 bunch fresh basil leaves, trimmed 2 (2-ounce) packages chopped nuts, found on baking aisle 8 slices almond toast or anisette toast, (recommended: Stella D'Oro) cut into 1-inch pieces 1/4 cup tamari dark soy sauce 2 tablespoons vegetable oil, eyeball it 4 to 8 thin cut chicken cutlets, depending on size Salt and freshly ground black pepper 1 pound mahi mahi 1 ripe lime 3 tablespoons white vinegar or rice wine vinegar 1/2 cup white grape juice concentrate or apple juice concentrate 3 tablespoons peanut butter 2 inches fresh ginger root, grated 1/2 teaspoon cayenne pepper 1/2 cup vegetable oil 1 tablespoon chopped nuts (from salad bar) 3 tablespoons white vinegar or rice wine vinegar 1/3 cup pepper jelly, available on condiment aisle 2 cloves garlic, finely chopped 1 teaspoon freshly ground black pepper 2 teaspoons hot chili oil 1/2 cup vegetable oil Instructions: Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise \croutons.
Heat a grill pan over medium high heat.
Combine soy and oil in a shallow dish. Add chicken and turn to coat. Season chicken with salt and pepper. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate.
Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 25736,"Lemon-Lime Pound Cake 3 cups granulated sugar 3 sticks (12 ounces) unsalted butter
5 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 cup lemon-lime soda, such as 7-Up
1 tablespoon lemon zest
1 tablespoon lime zest Nonstick baking spray, for spraying pan 2 cups powdered sugar, sifted 1 tablespoon lemon zest, dried for at least 30 minutes, plus more for sprinkling 1 tablespoon lemon juice
1 tablespoon lime zest, dried for at least 30 minutes, plus more for sprinkling 1 tablespoon lime juice
1/4 teaspoon salt
1 cup heavy cream 1 teaspoon granulated sugar
Blackberries, for serving
Instructions: For the cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again. Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool. For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving. Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25737,"Beef Tips and Artichokes with Merlot and Black Pepper Gravy 1 cup merlot wine 2 packages (17 ounces) beef tips with gravy (recommended: Hormel) 2 teaspoons steak seasoning 2 teaspoons cracked black peppercorns 1 box (8 ounces) frozen artichoke hearts, thawed 1 box (8 ounces) frozen petite peas with pearl onions, thawed Basil Mashed Potatoes, recipe follows 1 container (24 ounces) home-style mashed potatoes (recommended: Country Crock) 1 tablespoon prepared pesto 1/4 cup fresh basil leaves, finely chopped Instructions: In a medium saucepan over medium-high heat, bring the wine to a boil. Reduce the liquid by half, about 8 to 10 minutes. Add the beef tips, steak seasoning, and peppercorns Bring to simmer and cook for 5 minutes. Stir in the artichokes and peas and cook until heated through, about 4 more minutes. Serve hot. with Basil Mashed Potatoes.; Remove the plastic from the mashed potatoes. Microwave uncovered on high setting for 3 minutes. Remove from the microwave and stir. Return to microwave and cook for an additional 2 to 3 minutes. Stir in the pesto and chopped fresh basil. Serve hot. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 25738,"Steak au Poivre 1 tablespoon black peppercorns 2 blade (aka flat iron) steaks, gristle removed Salt 1 tablespoon unsalted butter 1 tablespoon vegetable oil 2 medium shallots, thinly sliced 1/2 cup beef broth 1/4 cup brandy 1/4 cup heavy cream 1/2 teaspoon white wine vinegar Instructions: Put peppercorns in a small resalable plastic bag and hit with a rolling pin until coarsely crushed. Pat the steaks dry with paper towels and season well salt. Dip 1 side of each steak into the peppercorns and press to help adhere. Heat the butter and oil in a 10-inch heavy-bottomed frying pan over medium-heat until just smoking. Add the steaks, peppercorn side up to the hot pan and cook, undisturbed, about 3 to 4 minutes. Flip and cook, pressing the steaks down in the pan so that the peppercorns adhere, about 4 to 5 minutes for medium-rare. Remove to a cutting board, tent with foil, and let rest at least 5 minutes. Meanwhile discard all but 1 tablespoon of the drippings, return the pan to the stove over medium heat, add the shallots and cook until softened, about 1 minute. Stir in the beef broth and brandy. Scrape the bottom of the pan to incorporate any browned bits and cook until slightly thickened, about 4 to 5 minutes. Add the cream and any accumulated meat juices and simmer until the sauce coats the back of a spoon, about 2 minutes. Stir in vinegar and season, to taste, with salt. Transfer the steaks to serving plates and drizzle with the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 25739,"Big Daddy's Tandoori Chicken 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon smoked paprika 1/2 teaspoon ground cayenne Salt and freshly ground black pepper 1 lemon, zested and juiced 1/2 cup yogurt 2 tablespoons minced garlic 2 tablespoons grated ginger root 1 (3 to 4 pound) chicken, cut into 8 pieces 2 tablespoons butter 1/2 onion, diced 1 tablespoon minced garlic 1 1/2 cups milk 1/2 cup heavy cream 1/2 cup stone-ground white corn grits 1/2 cup grated Parmesan 1 lemon, juiced 1 tablespoon kosher salt 1 teaspoon cracked black pepper 3 tablespoons chopped chives Instructions: Preheat a grill to high. Preheat the oven to 400 degrees F. In a medium-sized bowl, mix together the cumin, coriander, paprika, cayenne, salt, pepper, to taste, lemon juice, lemon zest, yogurt, garlic and ginger root until well incorporated. Add chicken and evenly cover with marinade. Cover with plastic wrap refrigerate for 1 to 2 hours. Remove the chicken from the marinade and put on the grill. Cook for 6 to 7 minutes on each side, turning frequently. Baste with remaining marinade while cooking. Lower heat to low and cover with grill lid. Continue to cook until the chicken is cooked through, about 18 to 20 minutes. Put the grits on a serving platter. Remove the chicken from the grill and serve on top of the grits. In a heavy-bottomed large saucepan over medium-high heat, add the butter. Add onion and garlic and cook until softened, about 1 to 2 minutes. Stir in the milk and cream and bring to a boil. Whisk in the grits, then lower the heat and simmer, stirring frequently, until thick and tender, about 35 to 40 minutes. Add the Parmesan, lemon juice, salt, pepper and chives. Stir well. Keep warm until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25740,"Slow Cooker Turkey Chili 2 tablespoons vegetable oil 3 tablespoons tomato paste 3 tablespoons chili powder 1 tablespoon ground cumin 1/2 teaspoon cayenne pepper 3/4 pound ground turkey (preferably dark meat) Kosher salt One 28-ounce can fire-roasted diced tomatoes 2 3/4 cups low-sodium chicken broth, plus more for thinning the chili if needed 1/4 cup unsweetened cocoa powder 2 tablespoons red wine vinegar 1 tablespoon dried oregano Two 15-ounce cans pinto beans, strained and rinsed 1 medium onion, chopped 2 cups crushed corn tortilla chips, plus whole for serving 3 cloves garlic, chopped Sliced scallions, shredded Cheddar, sour cream and chopped pickled jalapeno, for serving Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne and cook, stirring, until the oil is brick-red and the mixture is dry, about 2 minutes. Add the ground turkey and 1 teaspoon salt and cook, stirring and breaking up into smaller pieces, until the mixture is combined (the turkey doesn't need to be cooked all the way through at this point). Transfer the mixture to the insert of a 6-quart slow cooker. Add the tomatoes, chicken broth, cocoa powder, vinegar, oregano and 1 teaspoon salt to the skillet over medium-high heat and bring to a simmer, whisking. Cook for about 2 minutes. Add the tomato mixture, beans, onions, crushed tortilla chips and garlic to the insert and give the mixture a good stir. Cover and cook on low for 6 to 8 hours. Add chicken broth to thin the chili, if necessary. Season with salt. Serve with scallions, Cheddar, sour cream, pickled jalapeno and tortilla chips. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 25741,"Grilled Chicken Breast with Foraged Vegetables, Nettle Pesto, and Grilled Lightning Tree Farm Flatbread 1 pound stinging nettle 1 medium onion, diced 2 tablespoons butter 2 cloves garlic, minced 2 tablespoons chopped parsley leaves 1 cup ricotta cheese (recommended: Old Chatham Sheep Herding) 1 teaspoon salt, plus more for seasoning 1/2 teaspoon ground black pepper, plus more for seasoning 4 chicken breasts* (See Cook's Note) 12 knot weeds 12 ramps 2 ounces olive oil 1 tablespoon sumac 1 lemon, zested (use this lemon to squeeze over chicken) 12 morel mushrooms 3 ounces butter 5 sprigs fresh parsley Salt and freshly ground black pepper 1 teaspoons yeast (recommended: Red Star) 1 3/4 cups warm water 1 tablespoon honey 28 ounces Lighting Tree Farm Wheat (plus a little extra for rolling out) 1 teaspoon salt 2 tablespoons olive oil Instructions: First make the pesto: Toss the nettle into a pot of boiling water and cook for 1 minute. Remove and place in a bowl of ice water for 30 seconds. Remove and squeeze to remove excess liquid. Saute the onions in butter until translucent, then add nettle, and garlic. Cook for 3 minutes, puree this mixture in a food processor (or pass through meat grinder) until smooth then add parsley, ricotta, and season with salt and pepper. Transfer to a container and store in the refrigerator until ready to use. Next, rub the chicken breasts and vegetables with olive oil and season with salt and pepper. Sprinkle the sumac on the chicken and drizzle with lemon juice. Place the chicken in the refrigerator for a few hours. Preheat the grill. Place chicken and vegetables on the grill and cook, turning occasionally, until cooked through. Take off the grill and let rest for 10 minutes. Serve with the pesto, sauteed morels, and flatbread. For the morels: Clean the morels and place them in a saute pan with the butter. Add salt, pepper, and parsley. Cook the morels over low heat, until soft and cooked through. Pour over the chicken. For the flatbread: Start the yeast in warm water and add honey. Add the flour, salt, and oil and knead the dough until it forms a ball. Cover the dough and let it rest at room temperature for an hour. Cut the dough into 2 to 3-ounce pieces and form them into balls. Cover and let rest or wrap them in plastic wrap and refrigerate. When ready to cook, flour a flat surface and roll out the dough to 1/3 to 1/4-inch thick. Place the rolled out dough on a hot grill until both sides are golden brown. Brush with olive oil, cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 25742,"Neely's BBQ Baked Potato 1 large baked potato 1/2 pound grilled turkey, pulled pork, or BBQ ribs 1 tablespoon Neely's BBQ sauce, recipe follows 1/2 cup grated Cheddar, plus more for garnish Sour cream 16 ounces ketchup 8 ounces water 3 ounces brown sugar 3 ounces white sugar 1/2 tablespoon freshly ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon dry mustard powder 1-ounce lemon juice 1-ounce Worcestershire sauce 4 ounces apple cider vinegar 1-ounce light corn syrup 2 ounces Neely's BBQ Seasoning, recipe follows 4 ounces paprika 2 ounces white sugar 1 teaspoon onion powder Instructions: Preheat oven to 400 degrees F. Split and scoop out potato flesh. Add your choice of meat, Neely's BBQ sauce and cheese, to the potato flesh. Stuff potato shell with mixture and bake for 10 minutes or until heated through. Top with sour cream and garnish with cheese, to taste. Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours. Mix all the ingredients and set aside. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 25743,"Chilaquiles with Roasted Tomatillo Salsa 1 pound fresh tomatillos 3 fresh serrano chiles 3 garlic cloves, unpeeled 1 large onion, coarsely chopped Olive oil, as needed Salt and freshly ground black pepper 1/2 cup fresh cilantro leaves 1/4 cup chicken broth or more as needed 1/3 cup vegetable oil 10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight) 3 cups roasted Tomatillo Salsa Kosher salt and fresh ground black pepper 1/2 cup crumbled queso fresco*** or a mild feta 2 thin slices onion, separated into rings 1/2 cup Mexican crema, creme fraiche or sour cream 1/4 cup chopped fresh cilantro leaves, for garnish Instructions: Special equipment: 4 individual casserole dishes To make the salsa: Preheat the broiler or oven to 550 degrees F. Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency. To make the chilaquiles: Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel. In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately. *Cook's Note: Salsa Verde means \green sauce\ and is typically made with tomatillos, green chiles and cilantro. Make your own fresh, or you can also find it canned at most supermarkets. Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.) They are found in most supermarkets **Cook's Note: Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken. ***Cook's Note: Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 25744,"South o' the Border Prawn Masala 1 pound large head-on prawns, shelled, deveined, heads and shells reserved 2 tablespoons olive oil 1 large red onion, diced 4 cloves garlic, thinly sliced 1 (1-inch) piece fresh ginger, peeled and minced 1 small jalapeno, seeded and finely chopped 2 dried arbol cl, stemmed 1 dried ancho cl, stemmed 1 (14-ounce) can peeled tomatoes in juice, drained, liquid reserved 3/4 teaspoon ground turmeric 1/2 teaspoon garam masala 1/4 cup heavy cream 1 tablespoon chopped fresh dill Naan bread, for serving Instructions: Remove the prawn heads. In a medium saucepot, bring the prawn heads, shells and 5 cups of water to a boil. Reduce the heat and simmer 20 minutes. Meanwhile, heat the oil in a large skillet over medium heat until shimmering. Add the onions, garlic, ginger, and jalapeno, and cook, stirring occasionally, until golden brown, about 8 to 10 minutes. While the vegetables cook, break the arbol chiles and ancho cl into pieces (remove the seeds, if you prefer less heat and spice), then grind in a spice grinder to a fine powder. Set aside. Crush the tomatoes with your hands. Add the turmeric, garam masala, and 2 teaspoons of the ground cl powder to the skillet. Reserve the remaining cl powder for another use. Saute the mixture for 30 seconds, then add the crushed tomatoes and 1/4 cup of the reserved tomato juice. Cook the mixture, stirring, until thickened and most of liquid is cooked out.
Strain the prawn shells from the water and discard the shells. The water is now a prawn stock. Add 2 cups of the prawn stock to the tomato mixture and bring the mixture to a simmer. The remaining prawn stock can be cooled and frozen for future use. Simmer the tomato mixture, uncovered, for 10 minutes. Add the prawns to the skillet and cook, stirring gently, until just cooked through, about 4 minutes. Reduce the heat to low, then add the heavy cream and fresh dill. Let the mixture simmer, for 2 minutes more, stirring gently. Season with salt, and pepper, to taste. Serve the masala with warm naan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 25745,"Chocolate and Coffee Pots de Creme 2 cups heavy whipping cream 1/3 cup sugar 6 egg yolks 1 vanilla bean, split 12 ounces bittersweet chocolate, cut into 1/4-inch pieces 1/2 cup very strong, prepared, espresso coffee 8 pot de creme cups (4 to 5 ounces each) Instructions: Bring the cream and sugar to a boil with the vanilla bean in a saucepan. Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened. Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cooled. Serve the pots de creme alone, or with a crisp cookie. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate. Uncover and leave at room temperature for an hour before serving ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 25746,"Mary's Lasagna 4 tablespoons unsalted butter, divided 1 cup (8-ounces) fresh ricotta 1 egg 2 tablespoons finely chopped fresh flat-leaf parsley 4 or 5 large fresh basil leaves 1/4 to 1/2 teaspoon sea salt, plus more for pasta water 1/2 batch Sunday Gravy with Sausages, recipe follows 1/2 batch Meatballs, recipe follows Salt 1 recipe George's Fresh Pasta, recipe follows, cut into lasagne noodles (4 to 5-inches wide by 12 to 13-inches long) 1 1/2 cups freshly grated Pecorino Romano 1 ball fresh mozzarella, drained and sliced 1/4 cup extra-virgin olive oil 3 center-cut pork chops (total weight 1 to 1 1/4-pounds) 1 1/4 pounds Italian sweet sausage, halved horizontally 1 cup chopped onions 2 plump garlic cloves, finely minced 1/4 teaspoon fennel seeds 1/2 teaspoon fine sea salt 3 1/2 cups pureed canned tomatoes 4 1/2 cups water 1 (6-ounce) can (3/4 cup) tomato paste Cheese rinds from Parmigiano-Reggiano or ends of Pecorino-Romano, optional Mary's Meatballs, recipe follows 12 ounces ground beef 4 slices white sandwich bread, crust removed and cut into tiny cubes 3/4 cup milk 3/4 to 1 cup freshly grated Pecorino Romano 3 fresh basil leaves, torn into small pieces, optional 1 tablespoon freshly chopped flat-leaf parsley 1 egg, lightly beaten 1/2 teaspoon fine sea salt In a large mixing bowl, combine the beef, bread and milk. Add the cheese, basil, parsley, egg, and salt. Mix gently but thoroughly. Form into small meatballs. Mary's were no more than 1 1/2-inch diameter. 2 jumbo eggs weighing 4 1/2 ounces in their shells, lightly beaten (slightly over 1/2 cup but less than 2/3 cup lightly beaten eggs measured in a liquid measuring cup) 1 teaspoon fine sea salt 2 cups plus 2 tablespoons (10 ounces) all-purpose flour 1 tablespoon hot tap water Lightly whip the salt into the beaten eggs. Set aside. Instructions: Bring a large pot of water to a boil for the noodles. Put a bowl of ice water near the stove, and set out a few towels next to the bowl to drain the pasta. Generously grease a 10 by 14-inch baking pan using 1 to 2 tablespoons of the butter. Set aside. In a small bowl, mix the ricotta, egg, and parsley together. Rip up the basil leaves and fold them into the ricotta mixture. Season with salt and set aside. With a slotted spoon, transfer the pieces of pork, sausage, and meatballs from the Sunday Gravy to a separate bowl. They will be coated with some of the tomato gravy. That's okay. Set the remaining gravy and bowl of meats aside. Generously salt the boiling water and cook the lasagne sheets, a few at a time, at a rolling boil for 1 minute. The noodles will be very firm; they will cook further in the oven. Transfer the pasta to the ice water with a long-handled flat skimmer or strainer. As soon as they are cool to the touch- less than a minute- lift them out, shaking off excess water, and lay the noodles out on towels to drain. Repeat the process until all the pasta is cooked. Preheat the oven to 375 degrees F. Cover the bottom of the baking pan with a layer of lasagne sheets, allowing the pasta to hang over all sides of the pan. Top with another layer of lasagne sheets cut to fit the bottom of the pan without an overhang. Cover the pasta with 1/2 of the reserved meats. Spoon over enough gravy to moisten well, about 1 cup. Sprinkle with a rounded 1/4 cup Pecorino Romano. Cover with another layer of pasta cut to fit without an overhang. Top with 1 cup gravy. Dollop 1/2 of the ricotta mixture over the gravy and top with half of the mozzarella and a rounded 1/4 cup of Pecorino Romano. Repeat the pasta and meat layer and the pasta and ricotta mixture layer. Cover with a final layer of pasta (you may not have used all the lasagne sheets) cut to fit the inside of the pan without an overhang. Top with the remaining gravy and Pecorino Romano. Bring up the overhang of pasta and fold over the top of the lasagne to enclose the filling. Dot with remaining butter and loosely cover with foil. Bake the lasagne for 25 minutes, uncover, and continue to bake until very lightly browned and bubbling hot, an additional 10 to 15 minutes. To keep the top noodles soft without browning, bake the lasagne covered with foil for 35 minutes and uncovered for the last 5 to 10 minutes in the oven. Let cool for 5 minutes before serving. Heat the olive oil in a heavy-bottomed stockpot. Add the pork chops and sausages and brown on all sides. Transfer the pork chops and sausages to a plate to make room for the onions. Toss the onions into the pot with the garlic, fennel, and salt. Saute over moderate heat, stirring frequently and scraping up any bits left behind by the pork and sausages, until the onions are soft and golden. Put the pork chops and sausages back in the pot with any juices on the plate. Add the tomatoes, water, and tomato paste. Drop in a few cheese rinds or ends if you have any. They are completely optional but give a nice flavor to the sauce. Cover the pot, bring to a boil, lower the heat, and simmer for 30 minutes. Gently drop in the meatballs, 1 at a time, shaking the pot a bit to encourage the meatballs to nestle in with the pork and sausage and to make room for the addition of more meatballs. After all the meatballs have been added, continue to simmer, covered, for an hour longer or until the pork chops are very tender. To finish the gravy, transfer the pork chops to a cutting board. Remove and discard the bones, chop up the meat, and return it to the sauce. Keep warm over low heat. Homemade, fresh pasta is glorious and well worth the effort. Nothing compares to the silky, light, slippery noodles you can produce in your own kitchen. This is a quick recipe. The dough is mixed in a food processor and a pasta machine kneads and rolls the dough. George's whips this up easily, in 5 minutes tops. There are minor variations depending on the weather and the moisture in your flour (you may have to knead in an extra tablespoon or 2 of flour) but if you follow these proportions you will have excellent pasta. The organic eggs we buy at the farmers' market vary in size. The most reliable way to get an accurate measurement is with a portion scale. The measuring cup method will work, too (crack eggs into a small mixing bowl, whisk to combine, pour the required amount into a liquid measuring cup, and discard or save any excess for another use). In making pasta, skill is developed through repetition. Each batch will be easier than the last and with a little experience exact measurements will be less important. Don't fret if the final dimensions of the pasta are different from those specified in the recipe. The strips coming through the rollers of the pasta machine may be longer and/or not as wide. The ends may also narrow rather than being perfectly square. For instance, the edge going through the rollers first will be u-shaped (they can be cut later to square the noodle, if you like). Practice does make a difference in developing a feel for the process. Try to roll the dough as wide as possible--a little less than the width of the rollers, but don't be discouraged if that doesn't happen the first time. Adjust the cutting of the pasta to the strips you have--less wide sheets of lasagna noodles, for instance. Put the flour in the bowl of a food processor fitted with the steel blade. With the motor running pour the eggs through the feed tube. Stop the machine as soon as the mixture resembles coarse cornmeal. Run the motor again pouring the hot water through the feed tube. Pulse on and off for 10 seconds; stop the motor. The dough should stick together when pressed between your fingertips. If not add another 1/2 to 1 teaspoon hot water and run the motor again. Turn out onto a cool, smooth surface--marble is ideal. Knead for 1 to 2 minutes until the dough is smooth and pliable. If it is sticky, knead in 1 to 2 tablespoons flour. Shape into a ball and cover the dough completely with plastic wrap and allow to rest at room temperature for a minimum of 20 minutes or up to 2 hours in the refrigerator. If the dough is refrigerated, remove it from the refrigerator about 20 minutes before proceeding with the recipe. Set up the pasta machine with the rollers at their widest opening. Divide the dough in 1/2. If the dough is sticky, dust it with flour. Flatten the dough half with the heel of your hand, and feed it through the rollers of pasta machine. Fold the dough in half lengthwise and feed it through the rollers again. Repeat 20 to 30 times occasionally folding widthwise to fit between the guides. This kneads and smoothes the dough further, creating silky and supple pasta. Now you can roll the pasta into thin sheets by feeding it through each successive setting of the pasta machine until you have passed it through the second thinnest opening (dust with just enough flour as necessary to keep the dough from sticking). This process is done without folding. If the sheet of pasta becomes cumbersomely long cut it crosswise into 2 pieces to make it more manageable. Repeat with the second half of the dough. Lay the dough out on a barely floured counter or clean, dry kitchen towels. Each half of dough will yield 2 strips of pasta roughly measuring 3 feet by 4 inches. Try to make lasagna noodles as wide as your pasta machine allows (4 to 5-inches); cut the lengths the most appropriate size for the pan you plan to use--anywhere from 8 to 12-inches long (longer if you like, or shorter if smaller noodles are easier for you to handle. Lasagna noodles can be cut and patched together in assembly). Keep in mind the pasta will grow, or expand, when it boils, increasing its dimensions. After you have cut the noodles, you can cook them right away or lay them out in a single layer without touching on a lightly floured surface or on clean, dry kitchen towels until ready to cook (flour dusted or towel lined baking trays work well if you don't have counter) If you are not using the pasta the same day, allow it to dry completely, then transfer to long, shallow containers with lids. You can keep it in a cool, dry place for 1 week. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]" 25747,"Horseradish Cream Sauce 1 cup sour cream 1/4 cup light cream 1/4 cup horseradish, prepared or fresh Green food coloring (optional) Pepper Instructions: In a small bowl stir together the sour cream, light cream, horseradish and pepper. If desired, color with green food coloring. ","[Chardonnay, Riesling, Gewrztraminer]" 25748,"Creme Anglaise Sauce with Cinnamon 12 egg yolks 1 tablespoon cinnamon 1 ounce vanilla 2 1/4 cups heavy cream 3/4 cup milk 6 ounces sugar Instructions: Mix the yolks, vanilla, and cinnamon in a bowl. In a saucepan bring the cream, milk, and sugar to a boil. Slowly blend this with the egg yolk mixture. Pour back into pot and over low heat stirring constantly until thickened. Remove from heat and cool. ","[Chardonnay, Riesling, Gewrztraminer]" 25749,"Spicy Shrimp Broth 1 pound jumbo shrimp, deveined, peeled, and shells reserved 8 cups seafood stock 2 tablespoons olive oil 1 small white onion, diced 1 carrot, cut into 1/4-inch rounds 2 celery sticks, diced 1 green bell pepper, diced 1 tomato, seeded and diced 4 chiles de arbol, roughly chopped 2 tablespoons tomato paste 1 tablespoon dried shrimp powder Lime wedges, for serving Instructions: In a large pot, bring the reserved shrimp shells and seafood stock to a boil over medium-high heat. Reduce the heat and simmer to blend the flavors, uncovered, for 20 minutes, stirring and skimming the surface occasionally. Strain the broth into large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm. Meanwhile in a medium, heavy saute pan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the carrot, celery, and bell pepper and cook until fragrant, about 7 minutes. Add the tomato and cl de arbol and cook for 5 minutes longer. Mix in the tomato paste and dried shrimp powder and cook for 3 minutes. Add the cooked vegetables to the warm broth and stir. Cook on medium-low heat, covered, for 1 1/2 hours. Add the shrimp to the simmering broth. Turn off the heat and let the soup stand for 3 minutes until the shrimp are translucent and cooked through. Serve hot with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25750,"Chicken Broth 1 (4-pound) chicken, whole 1 medium onion, peeled and quartered 2 medium carrots, quartered, 2 stalks celery, quartered 1 leek, dark tops only 1 medium parsnip, peeled and quartered, optional 3 generous sprigs fresh thyme or 1 teaspoon dried 3 generous sprigs flat-leaf parsley 5 whole black peppercorns 1 bay leaf About 4 quarts water Instructions: Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry. Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour. Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25751,"Jicama and Tropical Fruit Salad 2 oranges 2 mangoes, peeled and diced 1 pineapple, peeled and diced 1 small jicama, peeled and diced 1/4 cup lime juice 1 tablespoon sugar 2 tablespoons chopped fresh cilantro 1 cup fresh grated coconut or dried, unsweetened shredded coconut Instructions: Slice ends off oranges and stand upright. Cut away the skin and membrane, exposing fruit. Cut between the membranes to remove the sections and place in a large bowl. Remove and discard any seeds. Add mangoes, pineapple, jicama, lime juice, sugar, cilantro and coconut to bowl and stir to combine.
To serve salad, place lettuce leaves on individual chilled plates or a serving platter, and spoon fruit on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25752,"Apple and Bermuda Onion Relish 2 pounds Granny Smith apples 2 tablespoons fresh lemon juice 1 large red Bermuda onion, diced 1 sweet red pepper, diced 1 yellow pepper, diced 2 tablespoons canola oil 2 tablespoons curry powder 1 teaspoon cayenne pepper 1/2 cup firmly packed brown sugar 1/2 cup cider vinegar 1/2 cup fresh cilantro leaves, loosely packed Instructions: Core and slice the apples into thin wedges. Place in a bowl, toss with the lemon juice and reserve. Put the diced onion, peppers and oil in a nonstick 3-quart saucepan and saute over medium heat until the vegetables are soft and wilted. Turn the heat to low, add the dry spices and stir to coat the vegetables evenly and release the full flavors of the spice mixture. Add the sugar and continue cooking until it melts and begins to bubble. Add the vinegar slowly and carefully to avoid splashing. Continue cooking 5 minutes. Stir in the reserved apples and their juice and cook no more than 2 to 3 minutes, watching to be sure the apples don't overcook and become mushy. Remove from the heat and set the pan in an ice-water bath to cool the relish as quickly as possible. Chop the cilantro leaves coarsely and add to the relish at the last moment before serving. Without the cilantro leaves, the relish will keep 1 to 2 weeks in the refrigerator, longer if properly stored in air-tight jars.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25753,"Lime-oncello Spritzers with Mint 2 pounds limes (about 10 large) 1 (750-ml) bottle 100-proof vodka 2 1/2 cups sugar 2 1/2 cups water Ice cubes 1 cup fresh mint leaves 1 cup club soda Instructions: To make limoncello: Using a vegetable peeler, remove the peel from the limes in long strips (reserve the limes for another use). Place the lime peels in a 1-quart jar. Pour the vodka over the peels and screw on the lid. Steep the lime peels in the vodka for 1 week at room temperature. Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely, then stir in the vodka mixture. Strain the liquids into bottles, pressing on the peels to extract as much liquid as possible. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. To make spritzers: Fill 4 tall glasses halfway with ice. Add the mint leaves. Using the handle of a wooden spoon, coarsely crush the mint leaves into the ice. Pour some limoncello over, and stir to blend. Add a splash of club soda and serve. ","[Prosecco, Sauvignon Blanc, Vermentino, Ros]" 25754,"Grilled Bluefish in Pomegranate Glaze 1/3 cup pomegranate molasses, plus more for garnish 1 tablespoon chopped garlic 1 small red onion, sliced as thin as possible 1 tablespoon chopped mint leaves 1 teaspoon toasted and crushed coriander seeds 1 tablespoon grated orange zest 4 (6-ounce) bluefish fillets, skin on Salt and freshly ground black pepper 1/2 cup vegetable oil, for coating the fish Potato Puree, recipe follows Grilled Eggplant, recipe follows Cucumbers and Yogurt, recipe follows Pea Tendrils, recipe follows 1/2 pomegranate, seeded 1 pound baking potatoes, like russets, peeled and cut into large pieces 2 garlic cloves, mashed into a paste with 1/8 teaspoon salt 1/2 cup extra virgin olive oil 2 1/2 teaspoons champagne vinegar Salt and freshly ground black pepper 1 large Japanese eggplant, sliced 1 inch on the diagonal Salt and freshly ground black pepper 1/2 cup extra virgin olive oil 2 kirby cucumbers, sliced thinly Salt
1/2 cup thick Greek yogurt
2 tablespoons diced red onion in 1/2-inch pieces
1 tablespoon chopped mint
1 tablespoon chopped cilantro
2 teaspoons lemon juice
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1 cup loosely packed trimmed pea tendrils
Salt and freshly ground black pepper Salt and freshly ground black pepper
2 tablespoons pomegranate molasses
1/2 cup pomegranate seeds
Instructions: In a bowl large enough to hold the four fish fillets, combine the pomegranate molasses, chopped garlic, red onion, crushed coriander seeds, and orange zest. Let marinate for 1/2 hour, refrigerated.
Season bluefish with salt and pepper. Brush generously with oil. Put fish on hottest part of grill, skin side up. When the first side is charred and releases from the grill, about 5 minutes flip and grill on second side. Cook an additional 5 minutes or until done. Take care not to over char the fish. The marinade has sugar in it so it may burn easily.
To serve, put a piece of fish in the center of each of 4 plates. Put a spoonful of the potato puree next to the fish and a spoonful of yogurt next to the potatoes. Arrange a quarter of the eggplant slices next to the yogurt. Top the fish with pea tendrils, drizzle with pomegranate molasses and sprinkle with pomegranate seeds. Serve immediately. Put potatoes in saucepan and cover with cold salted water by 1-inch and bring to boil. Reduce heat and simmer about 20 minutes or until potatoes are tender. Drain and return the pan to heat to dry out the potatoes for about 5 minutes. Put through a ricer immediately. Stir in the remaining ingredients. Season with salt and pepper. The flavor of the mixture should be prominent in garlic, salt, and acid. Set aside at room temperature. Preheat grill to 350 degrees F. Toss eggplant in a bowl with salt and pepper. Add the extra virgin olive oil and toss again until evenly coated. Grill on each side until slightly charred and the eggplant is tender. Set aside.
Toss the cucumbers with salt and drain in colander for 30 minutes. Pat dry to remove moisture and excess salt. Mix yogurt with cucumbers and remaining ingredients. Season with salt and pepper.
Heat a large saute pan with 2 tablespoons extra virgin olive oil and the sliced garlic, over medium high heat. As soon as the garlic begins to brown, add the pea tendrils, season with salt and pepper and cook, tossing constantly until the tendrils are slightly wilted, about 2 minutes. Remove from the heat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25755,"Roasted Chicken with Bibb Lettuce and Roasted Chicken Vinaigrette 1 tablespoon minced fresh rosemary 1 tablespoon fresh thyme leaves
1 teaspoon sumac
Zest of 2 lemons About 2 tablespoons extra-virgin olive oil
One 3 1/2-pound chicken, trussed
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper 2 tablespoons red wine vinegar 2 tablespoons finely minced shallots 1 tablespoon Dijon mustard
2 teaspoons minced fresh tarragon
2 tablespoons extra-virgin olive oil
2 heads Bibb lettuce, only the interior light-colored leaves (about 6 cups)
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper Instructions: For the chicken: In a small bowl, mash the rosemary, thyme, sumac and lemon zest with enough olive oil to get a smooth paste. Rub this paste all over the chicken. Season the chicken from high above (to ensure even distribution) with salt and pepper. Refrigerate 8 hours or overnight. Place the chicken on a baking sheet (or large pan) with a rack. Allow the chicken to sit at room temperature for 1 hour (this will allow it to cook more evenly). Preheat the oven to 375 degrees F. Pour 1 cup of water in the bottom of the baking sheet and roast the chicken until it is deep golden brown and caramelized, and the thickest part of the leg registers 160 degrees F on a thermometer, 1 to 1 1/2 hours. Allow the bird to rest for 20 minutes (the temperature will continue to rise to 165 degrees F out of the oven). For the vinaigrette: While the bird is resting, pour 4 tablespoons of the juices (depending on how rich you want the vinaigrette, you can reduce the juices first before measuring) into a large bowl along with the vinegar, shallots, mustard and tarragon. Drizzle in the olive oil. Toss in the lettuce and season with salt and pepper. Divide among 4 plates. Carve the bird by removing the breast and legs from the carcass. Cut the 2 breasts into 4 pieces and separate the thighs from the drums on the legs, leaving you also with 4 pieces. Divide the chicken among the plates with the lettuce and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25756,"Lamb Sliders with Tzatziki 1 large beet 1 teaspoon sugar 1 tablespoon butter 3 cloves garlic 2 tablespoons red wine vinegar 1 cucumber, peeled and seeded 1 cup Greek yogurt 1 tablespoon chopped fresh dill Lemon juice, as needed Salt and ground white pepper 1 pound ground lamb 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh oregano 1/4 cup feta 1/2 teaspoon ground cumin 1/2 Spanish onion, diced 1/2 jalapeno, seeded and finely diced Salt and freshly ground black pepper 4 to 6 mini potato buns, for serving Instructions: For the tzatziki: Cook the beet in boiling water until soft. When cool enough to handle, peel and add to a blender. Puree with the sugar and butter. Put the garlic and vinegar in a blender and blend until smooth. Shred the cucumber on a box grater. Put the cucumber shreds in a towel, squeeze to remove all the liquid and put in a bowl. Add the yogurt, garlic and vinegar mixture, chopped dill, and season with lemon juice, salt, and white pepper. Add enough beet puree until you reach a color you like. For the sliders: Place a grill pan over medium heat or preheat a gas or charcoal grill. Thoroughly mix together the lamb, mint, oregano, feta, cumin, onions, jalapeno, salt and black pepper. Form into 4 to 6 patties. Grill to desired temperature, place on a bun, and top with the tzatziki. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 25757,"Reuben Loaded Baked Potato 2 russet potatoes, scrubbed Kosher salt and freshly ground black pepper 8 ounces thinly shaved pastrami
1 cup sauerkraut
4 slices Swiss cheese
18,000 Island Dressing, recipe follows 1/4 cup sliced pickled cherry peppers
2 tablespoons minced fresh chives
1 cup sour cream 1/4 cup ketchup
2 tablespoons minced pickled jalapenos
2 tablespoons minced dill pickles
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt
Instructions: Preheat oven to 425 degrees F. Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, for 45 minutes. Remove potatoes from the oven and preheat the broiler. Remove the aluminum foil and slice each potato down the middle, opening slightly. Place on a baking sheet. With a fork scrape out flesh, setting aside for another use. Sprinkle shells with salt and pepper. Divide the pastrami among the halves, then top each with sauerkraut and a slice of cheese. Place the potatoes under the broiler until bubbling and golden, 4 to 5 minutes. Top each half with a dollop of 18,000 Island Dressing, pickled peppers and chives. Serve immediately. Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 25758,"Pistachio-Cranberry-Candied Orange Bark 1 pound white chocolate 1/2 cup chopped pistachios 1/2 cup dried cranberries 1/2 cup chopped candied orange peel Instructions: Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry. Chop the white chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces. Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick. Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 25759,"Lobster Salad with Confit Ginger, Cucumber and Young Greens 1 cull lobster, 1 to 1 1/4 pounds 1 seedless cucumber 1 piece ginger 1 ounce sugar 2 tablespoons olive oil 1 lemon, juiced Salt and pepper 1/4 pound of mesclun salad 1 avocado Instructions: Steam the lobster and remove the tail and claw meat. Slice the cucumber on a mandoline in order to get large strip thin strips. Reserve everything on the side. Slice the ginger into very thin slices and cook them in a little bit of water and sugar addomg the olive oil when cooked through. When the olive oil has reached room temperature, add the lemon juice and season the dressing with salt and pepper. Add the lobster and heat just to warm through. Mix the greens with the dressing. Slice the avocado in slivers and place on top of the greens and cucumber. Place lobster on top and sprinkle with the dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 25760,"Mandarin Napoleons with Sugared Wonton Wrappers Cooking spray 12 wonton wrappers 2 tablespoons granulated sugar 1 cup whipped nondairy dessert topping or whipped cream 1 (11-ounce) can mandarin oranges in light syrup, drained 1 tablespoon confectioners' sugar Instructions: Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange the wonton wrappers on the sheet and spray them with cooking spray. Sprinkle them evenly with the granulated sugar, and then bake until golden brown, about 5 minutes. Remove from the oven and arrange 4 of the wontons on a serving platter or individual dessert dishes. Top each one with 2 tablespoons of the whipped topping and then one-eighth of the mandarin sections. Top each with a second wonton wrapper. Repeat the layers (whipped topping, mandarin oranges, wonton wrapper). Sift the confectioners' sugar over the top layer and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 25761,"Upside-Down Pear Cranberry Tart 2 1/2 pounds (about 5) hard Anjou or Bosc pears, peeled, cored and quartered 1/4 teaspoon freshly grated nutmeg Juice from 1 lemon (2 to 3 tablespoons) 6 tablespoons unsalted butter 1/2 teaspoon salt 2/3 cups granulated sugar 1 teaspoon pure vanilla extract 1/2 cup dried cranberries 2 tablespoons finely chopped crystalized ginger All-purpose flour, for dusting 1 Pie Crust, recipe follows, or 2 refrigerated store-bought crusts, rolled together Creme fraiche, for serving, optional 1 1/4 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 stick cold butter, cut into 1/2-inch chunks 4 to 5 tablespoons ice water Instructions: Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25762,"The Original Mai Tai 1 1/2 ounces Myers's Plantation Rum 1 ounce Cuban Rum 3/4 ounce fresh lime juice 1 ounce fresh grapefruit juice 1/4 Falernum* 1/2 ounce Cointreau 2 dashes Angostura bitters 1 dash Pernod 1 cup cracked ice Slice squeezed lime, for garnish Pineapple spear, for garnish Mint sprig, for garnish *Falernum is a lime/ginger based syrup and can be found in some large liquor stores. Instructions: Pour all the liquids into a cocktail shaker. Fill it with ice and shake for about 30 seconds. Pour it all into a 16-ounce double old-fashioned glass. Garnish with lime slice, pineapple, and mint sprig. ","[Rhum Agricole, Dark Rum, Gin, Mezcal]" 25763,"Salsa Verde: Green Tomatillo Salsa 8 ounces (5 to 6 medium) tomatillos, husked and rinsed Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped Scant 1/4 cup finely chopped onion Salt Instructions: Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green cl adds thrill, all of which adds up to a condiment most of us simply don't want to live without. For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon. For the Roasted version: Preheat a broiler. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 25764,"Buttercup Squash Soup 3 tablespoons unsalted butter 3/4 cup coarsely chopped onion 2 carrots, peeled and coarsely chopped 1 jalapeno, seeded and coarsely chopped 1 buttercup squash, peeled, seeded and chopped 1 potato, peeled and coarsely chopped 4 cups chicken stock or water 1/2 cup cream Salt and pepper Sliced scallion and diced red bell pepper, for garnish Instructions: In a large pot, melt the butter and cook the onions until tender. Stir in the carrots and jalapeno and toss to coat. Stir in the squash and potato. Pour in the chicken stock and bring to a simmer. Simmer until the vegetables are tender, about 30 minutes. Puree the soup in a blender in batches. Return to the pot and stir in the cream. Season to taste and garnish with the sliced scallion and bell pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25765,"Sparkling Apricot Mint Sours 1 cup fresh lemon juice 1/4 cup fresh lime juice
3/4 cup simple syrup
12 fresh mint leaves, plus sprigs for garnish
1 tablespoon superfine sugar
1 cup apricot nectar
12 ounces gin
Crushed ice, for serving Prosecco
Instructions: For the sour mix: Mix together the lemon juice, lime juice and simple syrup. Cover and refrigerate until cold. Muddle the mint in a pitcher with the sugar. Pour in the apricot nectar, gin and sour mix and mix until combined. Serve in rocks glasses over crushed ice. Top with splashes of prosecco and garnish with mint sprigs. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 25766,"Ginger Chestnut Stuffing 1 cup chicken stock 3 large eggs 3 cups, 1-inch cubes whole-grain bread, about 1 1/2 pounds 1 1/2 cups cooked, shelled, roughly chopped fresh chestnuts (vacuum-packed shelled chestnuts are an excellent substitute) 3 tablespoons grated fresh ginger 1/4 cup maple syrup Salt and freshly ground black pepper, to taste 4 tablespoons unsalted butter Instructions: Preheat the oven to 375 degrees. Mix the chicken stock and eggs together in a bowl. Add the bread cubes and soak for a few moments, until the liquid is absorbed. If using fresh chestnuts, make an incision with a sharp knife in the skin. Place them in a pot of boiling water, to cover, 20 minutes. Drain, rinse under cold water, and let them cool enough until you are able to handle them. Peel the shell away and remove any of the papery undercoating that may remain so that you are left only with a meaty chestnut. These can be broken into pieces or chopped. Combine the chestnuts with the soaked bread, add the fresh ginger and maple syrup, and season with the salt and pepper. Place the stuffing mixture into a 1 1/2-quart baking casserole, and dot with the butter. Bake 25 to 30 minutes. When the Ginger Chestnut Stuffing is done, allow it to rest 15 to 20 minutes before serving. Serve with Duck Breast with Balsamic Vinegar Glaze, Roast Wild Turkey, or Venison Chops. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 25767,"Chicken Fried Steak with White Gravy 2 1 1/2 pounds boneless round steak, fat trimmed and pounded 1/4-inch thick with a meat tenderizer 3 cups all-purpose flour 3 tablespoons garlic powder 3 tablespoons onion powder 3 tablespoons sweet paprika 3 teaspoons cayenne pepper Kosher salt and freshly ground black pepper 2 cups buttermilk Canola oil 8-ounce slab bacon, cut into lardons 2 heaping tablespoons all-purpose flour 2 cups whole milk, heated 2 tablespoons heavy cream Finely chopped fresh thyme Kosher salt and freshly ground black pepper Fresh thyme and parsley sprigs, for garnish Instructions: For the chicken fried steak: Preheat the oven to 250 degrees F. Cut the steak into 4 equal portions. Combine the flour, garlic powder, onion powder, paprika, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper in a bowl. Divide between two baking dishes. Place the buttermilk in a medium baking dish, add the remaining half of the spices and season with salt and black pepper. Dredge the steak pieces a few at a time in the first dish of seasoned flour and pat off any excess. Then dip in the buttermilk and allow any excess to drain off. Dredge in the second dish of seasoned flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats. Place 1 inch of oil in a large cast-iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time, and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy. For the gravy: Remove all but 2 tablespoons of the fat from the skillet, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Return the skillet to the stove over medium heat. Whisk the flour into the skillet and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally, until thickened. Stir in the heavy cream and thyme and season with salt and lots of black pepper. Serve 1 steak piece per person ladled with some of the gravy and garnished with a few pieces of bacon. Garnish with thyme and parsley sprigs. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 25768,"Syrian Lamb with Green Beans and Rice 4 to 6 shoulder lamb chops, fat removed and bones in for flavor 3 tablespoons butter 2 medium onions chopped 2 large cloves garlic 1 bay leaf 1 small red pepper 1 teaspoon chopped dried Greek oregano 1/4 cup water 2 pounds fresh green beans, snapped and cut into bite size pieces 1 (28-ounce) can crushed tomatoes Salt and pepper, to taste 1 stick butter 1/4 to 1/2 cup broken vermicelli 1 bay leaf 1 small red pepper, chopped 2 cloves chopped garlic 2 cups basmati or long grain rice 4 cups chicken stock Salt and pepper, to taste Instructions: Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine. For the rice pilaf: In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes. ","[Shiraz, Tempranillo, Garnacha, Barbera]" 25769,"Good Morning, Captain 6 cups canned garbanzo beans, drained and rinsed 1 cup prepared kimchi, drained 1 1/2 cups frozen yellow corn kernels, thawed 1 cup small-dice yellow onion 1/2 cup garbanzo flour, or more as needed (see Cook's Note) 2 tablespoons vegan mayonnaise 2 tablespoons yellow mustard 2 tablespoons garlic oil 1 tablespoon chopped fresh dill 1 tablespoon olive oil 1 tablespoon freshly ground white pepper, or more as needed 1 tablespoon kosher salt, or more as needed Zest and juice of 1 Meyer lemon Neutral cooking oil, preferably canola, for cooking Horseradish Tartar Sauce, recipe follows 2 tablespoons capers 1 tablespoon prepared horseradish 2 tablespoons prepared dill relish, drained 1 teaspoon dill seeds 1 1/2 cups vegan mayonnaise 1/2 tablespoon chopped fresh dill Kosher salt Instructions: Pulse the garbanzo beans in a food processor and place in a large bowl. Pulse the kimchi in the food processor and add to the bowl. Add the corn, onion, garbanzo flour, mayo, mustard, garlic oil, dill, olive oil, white pepper, salt, zest and juice and mix together by hand until fully combined. Taste and adjust the seasoning. Shape the mixture into patties and season with a little more salt and pepper. Preheat a cast-iron pan or regular saut pan over medium to medium-high heat. Pan-fry in a small amount of neutral oil until golden brown, about 4 minutes per side. Serve with the Horseradish Tartar Sauce. Drain the capers, then roughly chop and add to a bowl. Drain and press the excess moisture from the prepared horseradish and add to the bowl. Drain the prepared dill relish and add to the bowl. Toast the dill seeds, then add to the bowl. Add the mayo and dill and mix until fully combined. Salt to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25770,"Pasta al Tonno Kosher salt and freshly ground black pepper 8 ounces spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon capers
1 clove garlic, finely chopped
One 10-ounce jar tomato bruschetta topping
1/4 teaspoon crushed red pepper flakes
One 6- to 7-ounce jar Italian tuna in olive oil, drained and flaked
3 tablespoons chopped fresh flat-leaf parsley
Instructions: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes. Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 25771,"Mango Lime Fool with Dates 1 cup labne (thick Greek-style) yogurt or sour cream 1/2 cup heavy cream 3 tablespoons sugar, preferably organic washed cane sugar, or to taste 2 ripe mangoes, peeled and coarsely chopped 2 teaspoons fresh lime juice 4 pitted dates, thinly sliced 2 tablespoons chopped toasted pistachios, optional Instructions: In a medium bowl, whisk the yogurt to loosen it. In another medium bowl, beat the cream with 1 1/2 tablespoons of the sugar until it thickens slightly (it should not be thick enough to hold peaks). Fold the whipped cream into the yogurt. In a blender or food processor, puree the mangoes, lime juice, and the remaining 1 1/2 tablespoons sugar. Add more sugar to taste, if desired. Fold the mango puree into the yogurt and cream mixture until they are partially combined. Spoon the fool into 4 glasses and chill until ready to serve. Garnish with the dates and pistachios, if desired. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 25772,"Jerked Chicken Kabobs 1 cup fresh orange juice 1/4 cup extra-virgin olive oil 1/4 cup soy sauce 1/4 cup fresh thyme sprigs 1 tablespoon ground allspice 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 3 cloves garlic 3 green onions, chopped One 2-inch piece fresh ginger, peeled 1 lime, juiced 1 red onion, chopped 1 Scotch bonnet pepper Salt and freshly ground black pepper 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces Mango Salsa, recipe follows 3 tablespoons fresh lime juice 2 tablespoons brown sugar 1 tablespoon minced ginger 1/2 teaspoon hot sauce 2 green onions, diced 1 English cucumber, diced 1 mango, diced Instructions: In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce. In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 25773,"Meatballs 1 cup seasoned bread crumbs 1 egg 2 tablespoons water 2 tablespoons wheat germ, optional 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 1 pound ground round beef 1 pound ground pork 1 pound Italian sausage Mom's Spaghetti Sauce, recipe follows 1 pound ground round beef 1 pound ground pork 1 pound Italian sausage 2 large onions, chopped 4 cloves garlic, pressed 5 large cans tomato paste 10 tomato paste cans water 4 tablespoons Parmesan 1 1/2 tablespoons salt 6 leaves fresh basil or 1 tablespoon dried basil 1 tablespoon dried oregano 1 teaspoon freshly ground black pepper 1/2 teaspoon Italian seasoning Instructions: Mix bread crumbs, egg, water and wheat germ into a medium mixing bowl. Then, add salt, pepper, ground beef, pork, and sausage and mix. Shape into small balls. Place meatballs in spaghetti sauce and allow to cook for 2 to 3 hours. In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 25774,"Strawberry Rhubarb Pie 4 cups (1-inch diced) fresh rhubarb (4 to 5 stalks) 4 cups fresh strawberries, hulled and halved, if large 1 cup sugar 1 1/2 teaspoons grated orange zest 1 tablespoon cornstarch 1/3 cup freshly squeezed orange juice 2 Perfect Pie Crusts, recipe follows 1 egg beaten with 1 tablespoon milk or cream, for egg wash 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 1/3 cup very cold vegetable shortening, such as Crisco 1/2 cup ice water Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Toss the rhubarb, strawberries, sugar, and orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it in with the fruit. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. Spoon the fruit mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices. For the lattice, place the second crust on a cutting surface and slice 8 equal size strips of dough with a pizza wheel. Starting at one edge, using every other strip of dough, place 5 parallel strips across the pie. Fold back the 2 strips that are on either side of the center half way and place a strip of dough across the center of the pie perpendicular to the other strips. Place the 2 strips back over the pie again and fold the 3 alternate strips half way back. Place a second perpendicular strip of dough over the pie. Place the 3 strips back over the pie again and repeat with a third strip of dough on the opposite side. Trim the lattice pieces. Lift the edge of the bottom crust over the edge of the lattice pieces and crimp the two together with your fingers. Brush the lattice pieces with the egg wash. Place the pie on the prepared sheet pan and place it in the middle of the oven. Lower the heat to 350 degrees F and bake 45 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature. Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. \Barefoot Contessa Foolproof\ by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25775,"Spanish Meatballs with Beans and Greens 2 slices stale white bread crust trimmed 1/2 cup milk, to soften bread 12 ounces ground beef 12 ounces ground pork Salt and pepper 3 tablespoons grated onion 1 round tablespoon smoked sweet paprika 2 cloves garlic, grated or finely chopped 1 egg, beaten Handful fresh cilantro leaves, finely chopped Handful fresh parsley leaves, finely chopped Olive oil cooking spray 2 tablespoons EVOO 4 cloves garlic, chopped 1 red cl pepper, seeded and chopped 1 Spanish onion, chopped Salt and pepper 1 large bundle flat lacinato kale or other dark greens such as escarole, stemmed and chopped or thinly sliced 6 to 8 cups of chicken stock One 15- to 18-ounce can garbanzo beans or white kidney beans Crusty bread, to pass Instructions: For the meatballs: Preheat the oven to 400 degrees F. Soak the bread in milk to soften in a small dish. Place the beef and pork in a mixing bowl. Squeeze out the milk from the bread and crumble into small bits as you add to bowl. Sprinkle the meats with salt and pepper, and add the onions, paprika, garlic, egg, cilantro and parsley. Mix thoroughly. Roll into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil spray and bake until crispy on the outside, about 20 minutes. For the greens and beans: Meanwhile, heat the EVOO in a Dutch oven over medium to medium-high heat. Add the garlic, chiles and onions. Season with salt and pepper, and stir for 5 minutes. Wilt in the greens, and add the stock and beans. Bring to a boil, reduce the heat to a simmer, and add the meatballs. Simmer for 5 to 10 minutes. Remove from the heat and cool completely. Store in the refrigerator for a make-ahead meal. Reheat the soup over medium heat and serve with crusty bread. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 25776,"Third Place: Pecan Chicken Sticks with Collard Couscous 8 medium chicken drumsticks, frenched 5 tablespoons maple syrup, divided 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 ground pecans, plus 1/4 cup toasted pecans, for garnish 1/4 cup all-purpose flour 1 teaspoon Cajun seasoning 1/2 cup vegetable oil 2 cups chopped collards 1/2 cup chopped yellow onion 2/3 cup bacon bits 1 1/3 cups couscous 1 3/4 cups chicken broth 2 tablespoons grainy mustard Instructions: Preheat oven to 375 degrees F. French the legs of chicken. Brush chicken legs with 2 tablespoons syrup, and season with salt and pepper. Place into a zip-top plastic bag and shake with ground pecans, flour and Cajun seasoning to coat. In an ovenproof skillet, heat the oil over medium-high heat. Once heated, cook the chicken on both sides until browned. Cover and place in the preheated oven for 10 minutes. Turn over and cook 10 minutes more until done. Remove chicken from skillet. In same skillet add collards and onions, stirring for 3 minutes or so. Add bacon and couscous (prepared using broth according to package direction). Serve 2 drumsticks over 1/4 portion of couscous. Garnish with mixture of remaining syrup, mustard and toasted pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 25777,"Besitos de Coco (Coconut Smooches) Meat of one fresh medium coconut, grated 1 cup water 1 1/2 cups dark brown sugar Instructions: Combine the water and sugar in a heavy bottomed saucepan. Bring to a boil. Reduce the heat to low and cook, stirring occasionally, until it becomes like a hard ball or reaches 275 degrees F. Add the coconut and continue cooking until no steam rises from the pot and all the liquid has evaporated. Using a tablespoon, drop the coconut smooches onto a greased cookie sheet and let cool. ","[Riesling, Moscato, Vinho Verde]" 25778,"Radish and Scallion Smorrebrod 16 large red radishes (about 1/2 pound) 4 scallions 4 tablespoons lightly salted butter 6 slices dark bread, cut in half Black pepper Instructions: Wash the radishes and cut them into fairly thin slices. Cut the scallions into the thinnest rounds possible, including a good deal of the green tops. Spread 1 teaspoon butter on each bread half. Top each slice of bread with two long rows of radish slices. Scatter the frizzle of cut scallions over the radishes, dividing them equally among the 12 smorrebrod. Top with freshly ground black pepper.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25779,"Frozen Limeade Pie 2 cups graham cracker crumbs 1/4 cup sugar 7 tablespoons butter, melted 1 (12-ounce) container whipped topping, thawed 1 (14-ounce) can sweetened condensed milk, chilled 1 (6-ounce) can frozen limeade concentrate, defrosted 1 tablespoon lime zest Candied lime peels, for garnish Instructions: Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and up sides of a 9-inch pie plate. Bake for 7 minutes and let cool completely.
In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lime peels when ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25780,"Chicken-Rice Soup 4 cups low-sodium chicken broth 3 stalks celery, cut into 1/2-inch pieces 5 carrots, cut into 1/2-inch pieces 1 1/4 pounds skinless, boneless chicken breasts Kosher salt and freshly ground pepper 1/2 cup white rice 1 tablespoon tomato paste 3 plum tomatoes, finely chopped 1 cup frozen peas 1/3 cup heavy cream 1/2 cup finely chopped fresh parsley 1 tablespoon fresh lemon juice Instructions: Combine the chicken broth, celery and all but 1/2 cup carrots in a large pot. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium low and add the chicken, 3/4 teaspoon salt, and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth. Meanwhile, combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 cup chopped carrots in a saucepan. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes. Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer. Shred the chicken and return it to the soup. Stir in the parsley and lemon juice; thin with water if needed. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25781,"Crispy Pork Belly Bao Buns 1 cup gochujang (Korean hot pepper paste) 1 cup honey 1 cup soy sauce 1/4 cup garlic 1/4 cup fresh ginger 1/4 cup toasted sesame seeds 1/4 cup sesame oil 12 ounces pork belly 12 Chinese bao buns Hoisin sauce, for drizzling
Cucumber, sliced into ovals, for garnish
Pickled Red Onion, recipe follows Fresh cilantro leaves, for garnish
3/4 cup red wine vinegar 1/4 cup lemon juice 1/4 cup sugar 1 tablespoon salt
1 red onion, sliced
Instructions: For the pork belly and marinade: Blend the gochujang, honey, soy sauce, garlic, ginger, sesame seeds and sesame oil in a blender. Put pork belly in a roasting pan and pour marinade over. Let marinate overnight in refrigerator. Preheat the oven to 320 degrees F. Cook for 4 hours. Remove from oven and let cool. Pour off excess liquid, then place pork belly in fridge overnight. Slice into 1/4-inch pieces. For the bao buns: Steam or microwave bao buns until warm and soft. In a hot frying pan over medium heat, cook sliced pork belly to crisp up. On a serving plate, place 3 bao buns. Place a slice of crispy pork belly, a hoisin sauce drizzle, cucumber, Pickled Red Onion and cilantro leaves. Repeat with remaining ingredients. Serve hot. Mix together the vinegar, lemon juice, sugar, salt and 1/4 cup water in a small saucepot. Bring to a simmer, then remove from heat. Pour warm mixture over red onions in a small bowl. Cover and refrigerate for 3 to 5 days before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25782,"Roasted Venison Loin, Grains, Parsnip Puree, Sauce Poivrade 1 saddle of venison 1 bottle syrah red wine 1/4 cup red wine vinegar 1 large onion, peeled and diced 1 carrot, peeled and diced 2 stalks celery, diced 1 clove garlic 1 bunch thyme 1 bay leaf 1 teaspoon black peppercorns 6 juniper berries 1 tablespoon extra-virgin olive oil 1 cup sugar Veal or beef stock, to cover 2 teaspoons heavy cream, optional 1 teaspoon olive oil 2 cups large-diced parsnip 1 teaspoon butter 1/4 cup heavy cream 1/4 teaspoon salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons minced shallots
1 cup mixed mustard greens, optional
2 tablespoons pumpkin soup
Salt and freshly ground black pepper Grains, recipe follows 4 scant cups water 1 teaspoon salt 2 cups white quinoa, rinsed well Extra-virgin olive oil 2 tablespoons butter 1 tablespoon extra-virgin olive oil 1/4 cup chopped shallots 1 cup farro 2/3 cup dry white wine 1/3 cup small-diced carrots 4 cups low salt chicken broth Salt and freshly ground black pepper Instructions: Debone the venison saddle by following the bones carefully. Trim the membrane and nerve from venison loin, and reserve the loin for roasting. Reserve the bones (chop them up) and trimmings for the sauce poivrade. Reserve the tenderloins for another use. To make the sauce poivrade:
In a large bowl, combine the reserved chopped bones and trimmings, wine, vinegar, onion, carrot, celery, garlic, thyme, bay leaf, peppercorns, and juniper berries. Let the bones marinate for at least 24 hours.
Strain the marinade through a colander into a mixing bowl, reserving both the marinade and bones and vegetables. Let the marinade stand for about 5 minutes. Separate the bones from the vegetables.
Heat the olive oil in a saucepan over high heat. Add the bones from the marinade and cook until they've caramelized, about 10 minutes. Add the vegetables from the marinade. Cook to develop a nice brown color, another 10 minutes. Add sugar to the pan and let caramelize. Pour in the wine marinade and stir and scrape the pan drippings to deglaze. Boil and let reduce by two-thirds. Add enough veal stock to cover. Simmer for 25 to 30 minutes, skimming the surface often. Strain through a fine chinois into a saucepan. Simmer and skim. Let the sauce reduce until a coating consistency is achieved. If desired, add the cream to finish the sauce. To make the roasted venison:
Preheat the oven to 450 degrees F.
In a large pan or roasting pan, heat the olive oil on medium heat. When hot, sear each side of the venison loin until a light color is achieved. Roast the venison for about 8 to 10 minutes. Let rest for about 5 minutes and slice into medallions. To make the parsnip puree:
Boil the parsnip in boiling water until it's tender. Strain. Add the butter, cream, salt, and pepper. Puree in a food possessor. To serve:
In a medium saute pan over medium-high heat, heat the olive oil and add the shallots. Stir and cook for 1 minute. Add the mustard greens, if using, along with 2 cups each of the cooked farro and quinoa. Stir to combine and heat through. Add the pumpkin soup to bind the mixture. Season with salt and pepper, to taste. Place the mixture in the individual molds and pack to tighten. Place the molds on each plate and push through to position in desired location.
Place 2 medallions of venison on each plate, along with the parsnip puree and grains. Add the released juices from the meat to the sauce poivrade and bring to a boil. Sauce the venison and serve. Bring the water and salt to a boil in a large heavy-bottomed pot. Add the quinoa. Reduce the heat and simmer until the quinoa opens up revealing a little spiral and is soft and pleasant to chew, about 20 minutes. If there is any remaining liquid, drain it. Drizzle the quinoa with a few splashes of olive oil and set aside. Melt the butter with the olive oil in a medium saucepan over medium heat. Add the shallots and saute for 1 minute. Add the farro and cook for 2 minutes to toast, and then add the wine. Simmer, stirring frequently, until almost all the liquid evaporates, about 5 minutes. Add the carrots and then the chicken broth, 1 cup at a time, stirring frequently and simmering until the liquid is absorbed and the farro is just tender, about 20 minutes. Season with salt and pepper, to taste. Set aside. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 25783,"Buttermilk Slaw 1 head Napa cabbage, thinly sliced 1 head radicchio, thinly sliced 1/4 red onion, minced 3 tablespoons thinly sliced fresh chives 1/3 cup well shaken buttermilk 1/3 cup low-fat sour cream 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar Kosher salt and freshly cracked black pepper Instructions: Toss the cabbage, radicchio, red onion, and chives in a large bowl. In a separate bowl, mix the buttermilk, sour cream, honey, Dijon mustard, vinegar, salt, and pepper together. Add the dressing to the cabbage mixture and toss to coat. Let marinate in the refrigerator for an hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25784,"Green Apple Slaw with Pecans 1/2 cup plain unsweetened yogurt 1/4 cup mayonnaise
2 teaspoons cider vinegar
1 teaspoon honey
1 teaspoon lemon juice
1 pinch red pepper flakes
Kosher salt and freshly ground black pepper
2 Granny Smith apples, core removed and cut into thin slices
3 cups finely sliced green cabbage
2 cups finely sliced red cabbage
1 cup grated carrots
1/2 cup finely sliced sweet onions 1 cup toasted pecans, roughly chopped
Instructions: In a large bowl combine the yogurt, mayo, vinegar, honey, lemon juice, red pepper flakes and some salt and pepper. Mix well to combine. Add the apples, green and red cabbages, carrots and onions. Mix together well and place in the refrigerator to allow flavors to come together and the cabbage soften slightly, 10 to 15 minutes. Serve topped with the toasted pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25785,"Turkey Bread 3/4 cup whole milk Two 1/4-ounce packages active dry yeast (4 1/2 teaspoons) 1/3 cup granulated sugar 4 tablespoons unsalted butter, melted and cooled, plus more for serving 3 large eggs, at room temperature 4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 1/2 teaspoons kosher salt 1/4 cup heavy cream Red gel food coloring Yellow gel food coloring Orange gel food coloring 2 milk chocolate chips Instructions: Heat the milk in a small saucepan until it just begins to simmer, then remove from the heat and let cool to 115 degrees F. Stir in the yeast and let stand until the mixture is foamy, about 10 minutes. Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the sugar, butter and 2 of the eggs and stir until smooth. Add the flour and salt and mix on medium-low speed until the dough comes together. Increase the speed to medium high and knead until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly greased large bowl, cover with plastic wrap and let stand until the dough doubles in size, about 1 hour.
Preheat the oven to 350 degrees F and line the back of a baking sheet with parchment. Whisk together the heavy cream and remaining egg for an egg wash.
Turn the dough out onto a lightly floured work surface. Roll the dough into an 11-inch circle.
For the neck and head: Using shears, cut a 6-inch slit from the top of the circle down the left side of the circle, 1 inch in from the side. Pinch in 4 inches from the top of the dough strip. The top of the strip will be the turkey head and the bottom will be the neck. Fold the head over the top of the neck. Adjust and refine the neck and head shapes by slightly thinning the neck and pressing the head into a rounder, flatter shape, pulling the tip of the dough out to create a pointed beak.
For the wings, wattle and feet: Trim off a 7-by-2-inch strip of dough from the bottom right edge of the dough curve. Cut the strip into 6 long triangles. Form 4 of them into long teardrop shapes for the wings and wattle. Make feet from the 2 remaining triangles by cutting 2 short slits on the short ends of the triangles. Pinch and slightly stretch the 3 dough strips on each triangle to make toes. Set the feet, wings and wattle aside.
For the tail feathers: Working along the top two-thirds of the dough circle, use kitchen shears to snip 1-inch-wide strips of dough down toward the middle of the circle (sort of like rays of the sun). Make 2 shallow snips into each strip so that they form spikes; the spikes should point outward to the edge of the circle. Pinch the ends of each feather to a point. For the coloring: Brush the turkey head, neck and body--but not the tail feathers--with the egg wash. Divide the remaining egg wash among three bowls and color them red, orange, and yellow with food coloring.
Brush 2 of the reserved teardrop shapes with the red egg wash. Tuck the narrow end of 1 red teardrop under the turkey head for the wattle (it will sit on the neck). Put aside the second red teardrop. Brush the 2 remaining teardrops orange and yellow. Arrange the orange, yellow and remaining red teardrops in a fan to make a wing. Place the wing on the turkey near the base of the neck.
Brush the 2 feet with the yellow egg wash and tuck them under the body at the bottom of the circle. Brush the tip of the turkey's beak with the yellow egg wash. Brush the tips of the turkey tail feathers with yellow egg wash. Brush the center of the feathers with the orange wash. And brush the base of the feathers with the red wash, making sure the lines are in an arc.
Bake until the bread is slightly golden brown and cooked through, 15 to 20 minutes. While the bread is still warm, press the chocolate chips into the face of the turkey to make eyes. Let the bread cool for 10 minutes on the baking sheet then transfer to a serving platter. Serve warm with butter.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25786,"Raspberry Chicken 4 boneless, skinless chicken breast cutlets Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, chopped
1 large shallot, chopped
1 cup chicken stock 1/2 cup white wine
6 ounces cremini mushrooms, sliced
1 cup fresh raspberries
1 tablespoon unsalted butter
1 tablespoon balsamic vinegar
1 teaspoon grated lemon zest
Instructions: Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside. Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 10 minutes. Add the sliced mushrooms and lower the heat to a simmer. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 25787,"Rose Lemon Caper Salmon 6 cups mixed salad greens 1 lemon
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce skinless salmon fillets
3 tablespoons extra-virgin olive oil
2 small shallots, finely chopped
2 tablespoons drained capers
1/2 cup dry rose wine or white wine
3 tablespoons cold unsalted butter, cut into small cubes
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh chives
Instructions: Preheat the oven to 250 degrees F. Place the salad greens in a large bowl. Zest the lemon over the salad greens; squeeze in the juice of half of the lemon (reserve the other half). Drizzle the greens with 2 tablespoons of the olive oil, and season with salt and pepper to taste; toss. Set aside. Sprinkle the salmon fillets all over with salt and several grinds of black pepper. Heat a large nonstick skillet over medium-high heat. When the skillet is hot, add the remaining 1 tablespoon olive oil. Add the fillets and cook until well browned, 2 to 3 minutes. Turn the fillets and cook until just cooked through, another 2 to 4 minutes depending on thickness. Transfer the salmon to a baking sheet and keep warm in the oven while you make the sauce. Return the skillet to medium heat and add the shallots and capers. Cook, stirring occasionally, until the shallots have softened, 2 to 3 minutes. Add the rose and the juice of the reserved lemon half. Bring to a boil, lower the heat and simmer until reduced by half, about 2 minutes. Whisk in the butter, a few cubes at a time, to make a creamy sauce. Stir in the parsley and chives. Serve the sauce over the salmon, with the dressed greens alongside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 25788,"Veal Parmigiana 1 1/2 cups dry, unseasoned bread crumbs 1 cup, plus 4 tablespoons grated Parmesan cheese 1 tablespoon each minced fresh parsley and basil 1 teaspoon salt 1/2 teaspoon ground black pepper 2 large eggs 1 teaspoon water 1/2 cup all-purpose flour 8 veal scallops 1/3 cup olive oil 1 1/2 cups tomato sauce 8 slices mozzarella cheese Instructions: Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere. Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels. Lightly oil a flameproof baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler. ","[Barolo, Barbaresco, Chianti, Rioja]

" 25789,"Seafood Platter Crushed ice 16 raw oysters on the half shell 16 raw littleneck clams on the half shell 3 (1 1/2 pounds each) cooked lobsters, cut in 1/2 16 cooked jumbo shrimp, peeled and deveined, with tails on 2 cooked blue claw crabs Lemons, halved Mustard Sauce, recipe follows Mignonette Sauce, recipe follows 1 1/4 cups good mayonnaise 3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard 1/4 teaspoon kosher salt
2 shallots, minced 3/4 cup good Champagne vinegar or white wine vinegar
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives
Instructions: Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces. Combine all the ingredients and serve with the seafood.
Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 25790,"Chocolate Pumpkin Pie 1 1/4 cups all-purpose flour 2 teaspoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces
2 to 3 tablespoons water, ice cold 6 ounces semisweet chocolate, chopped 3 ounces bittersweet chocolate, very finely chopped
4 tablespoons unsalted butter, cut into small pieces
One 14-ounce can pumpkin puree
One 12-ounce can evaporated milk
3/4 cup packed light brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
Pinch salt Shaved chocolate, for garnish
Instructions: For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour. Preheat the oven to 425 degrees F. Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes. Lower the oven to 325 degrees F. For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat. In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 25791,"Steamed Lobsters 4 live lobsters, 3/4 to 2 pounds Drawn Butter, recipe follows Coral Butter, recipe follows 1/2 pound unsalted butter 1/2 pound unsalted butter 1 to 4 tablespoons lobster roe (eggs), also called coral, preferably uncooked Instructions: Choose a pot with a tight-fitting lid that is large enough to fit the lobsters comfortably with enough room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover and bring to a boil.
Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster's head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters.
To keep the tails straight and ensure even cooking, slip a thin wooden skewer through the length of the lobster's tails.
When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.
Remove the lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with drawn butter and lobster claw crackers.
To remove all the meat from the lobster: Transfer the lobster to a colander in the sink and rinse under cold running water to stop the cooking. Using your hands, twist the claws, knuckles, and tails off of the lobsters. Reserve the bodies for making broth.
On a work surface, rest the tails on their sides and, using the palm of your hand, press down on them to crack the shells. Holding a tail with both hands, with the belly facing you, break the tail shell back and pop out the meat. Repeat with the remaining tails. If you have female lobsters (the swimmerets at top of the tail are soft and have hair-like wisps protruding from them), you may want to prepare coral butter, (recipe follows) with the roe. The roe are the dark green eggs located in the body and the top of the tail. Carefully cut open the top of the tail and the body and remove the roe.
Grab the \thumb\ of a lobster claw and move it back and forth. Try to wiggle the shell off of the meat while pulling out the internal piece of cartilage, leaving the meat attached to the claw (this is a tricky maneuver, if it doesn't work you should be able to shake the meat out). Place the claw horizontally upright with the curve of the claw facing up. Using the heavy part of the blade of the knife, with a short and swift motion, crack the back end of the claw. Drop the claw to its side and, with the back of the knife, crack the side of the back of the claw. Remove the cracked back end of the claw and wiggle the meat out from the shell. Repeat with the remaining claws.
Place the knuckles on the work surface and cover with a kitchen towel. Using the back of the knife, crack the knuckles. Using your hands, remove the shell from the knuckles and carefully pick out the meat. You may also use kitchen shears to cut open the knuckles and remove the meat. Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
Yield: about 1 cup Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the sauce and return the drawn butter to it.
Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.
Yield: about 1 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 25792,"Fudgy Milk Chocolate Fondue 1 (16 oz.) can chocolate-flavored syrup 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk Dash salt 1 1/2 tsps. vanilla extract DIPPERS: Fresh fruit, cookies, pound cake cubes, angel food cake cubes Instructions: COMBINE syrup, sweetened condensed milk and salt in heavy saucepan over medium heat. Cook and stir 12 to 15 minutes or until slightly thickened. REMOVE from heat; stir in vanilla. Serve warm with dippers. MICROWAVE METHOD: COMBINE syrup, sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 1/2 to 4 minutes, stirring after 2 minutes. Stir in vanilla. ","[Chardonnay, Riesling, Moscato, Merlot]" 25793,"Oyster Soup 4 cups heavy cream 1 pint oysters and liquor, separated 1 tablespoon unsalted butter 1/2 cup finely chopped celery 1/2 cup finely chopped onion 1 teaspoon celery seed 1 1/2 teaspoons hot pepper sauce 1 tablespoon lemon juice 2 tablespoons freshly chopped parsley leaves, chervil, or chives Salt and pepper Instructions: In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat. Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl. Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.* Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through. Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25794,"Light Carrot Cake Nonstick cooking spray 1 1/4 cups all-purpose flour 1 1/4 cups whole wheat pastry flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon allspice 1/2 teaspoon ground ginger Fine salt 2 large eggs 1 egg white 1 cup packed light brown sugar 3/4 cup granulated sugar 1/2 cup canned crushed pineapple in fruit juice 1/2 cup vegetable oil 5 medium carrots, peeled and grated (about 3 cups) Light Cream Cheese Frosting, recipe follows 8 ounces reduced-fat cream cheese, at room temperature 3/4 cup powdered sugar 1 teaspoon fresh lemon zest Instructions: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper. Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl. In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute. Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined. Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting. Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25795,"Sausage Pancakes 2 cups all-purpose flour 2 tablespoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
2 large eggs, beaten
3 tablespoons unsalted butter, melted
2 tablespoons canola oil
Eight 2-inch-wide by 1/2-inch-thick sausage patties
Maple syrup, for serving Instructions: Preheat the oven to 200 degrees F. In a large bowl, whisk to combine the flour, sugar, baking powder and salt. Whisk in the buttermilk, eggs and butter until combined. Heat the oil over medium heat in a large nonstick skillet. Fry four of the sausage patties until cooked through, 2 to 3 minutes per side. Pour a scoop of batter over each of the patties and cook until golden; flip and continue cooking until the batter is set, another 3 to 5 minutes. Transfer to a platter and keep warm in the oven while you cook the remaining four sausage pancakes in the same manner. Serve with maple syrup. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 25796,"Gnocchi in Creamy Red Salsa Finished Gnocchi cooked as above 2 cups Red Tomato Salsa 1/2 cup crema, creme fraiche, or sour cream 1/2 cup grated Manchego (Mexican melting cheese) or Muenster cheese 1/2 bunch fresh cilantro, washed and chopped Instructions: Bring salsa and cream to boil in medium ovenproof skillet or casserole. Add cheese and gnocchi. Return to a boil and transfer to oven. Bake until sauce thickens and is bubbly and a slight crust forms on top, about 7 minutes. Garnish with cilantro and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 25797,"Pasta with Mushrooms, Rosemary and Garlic 1 pound mushrooms, trimmed and sliced thin 4 tablespoons olive oil 3 medium garlic cloves 1 1/2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried 2 tablespoons minced fresh parsley leaves Instructions: Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 25798,"Napoleons 1 pound frozen puff pastry, thawed Flour for rolling out pastry 2 cups heavy cream 1/2 cup milk 1/2 cup sugar 1 vanilla bean, slit lengthwise 9 egg yolks, at room temperature Confectioner's sugar, to taste Instructions: On a lightly floured surface roll out the pastry to 1/16-inch thick. Transfer pastry to a parchment-lined sheet pan and trim edges. With a fork prick surface all over and chill for 30 minutes. Pre-heat oven to 400 degrees. Cover pastry with a second piece of parchment paper and weight down with a second sheet pan. Bake pastry for 10 minutes. Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown. Transfer pastry to a cooling rack. Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar. Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean. Bring to a boil. Remove pan from heat and allow to steep for one hour. Discard the bean or reserve for another use. Pre-heat the oven to 300 degrees. Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish. Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish. Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean. let cool; cover and chill for several hours or overnight. To assemble: Transfer pastry to a flat surface. Using a ruler measure out three 3 1/2 x 11-inch strips. With a serrated knife carefully cut the pastry using a gentle sawing motion. With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise. With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it. Transfer a second piece of custard to fill the first layer. Top with a second strip of pastry, smooth side up, and repeat process. If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly. Using a serrated knife carefully slice the napoleon into individual serving pieces. Sift confectioner's sugar over the napoleon to form a thick coating. Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks. Recommended drink: 1993 Passito di Pantelleria, Nuova Agricoltura ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25799,"Vanilla Ice Cream with Chunky Peanut Butter Sauce and Ginger Snaps 2 pints good quality vanilla ice cream 1 cup chunky peanut butter (recommended: Boo preferred Skippy) 1/4-1/3 cup milk or half-and-half, eyeball it 1/4 cup honey, eyeball it 1/4 teaspoon cinnamon 12 ginger snaps (recommended: Midel brand, Boo liked because they were extra crunchy) Instructions: Place ice cream on the counter top to get soft. (Boo always liked hers mushy.) Place peanut butter, milk or half-and-half and the honey in a small skillet and warm over low heat. Stir until smooth and season the sauce with a little cinnamon. Scoop ice cream into dishes and top with peanut butter sauce and jam the ginger snaps all around the bowl, getting the edges into the ice cream and sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25800,"Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini 8 slices day old crusty bread, cut on an angle 2 cloves garlic, crushed Tapanade, recipe follows Extra-virgin olive oil, for drizzling plus 1/2 cup 2 hearts romaine lettuce 3 tablespoons balsamic vinegar 1/2 teaspoon dried thyme leaves, eyeball it 1/2 teaspoon dried oregano leaves, eyeball it 1/2 teaspoon freshly ground black pepper 1 cup pitted chopped kalamata olives 2 canned anchovy fillets, rinsed and chopped Instructions: Toast bread in hot oven or under broiler. Rub toast with crushed garlic top with tapanade and drizzle with extra-virgin olive oil.
Place vinegar in a bowl and whisk in 1/2 cup extra-virgin olive oil in a slow stream to combine. Add seasonings and pepper and whisk again to distribute the herbs and spice throughout the dressing.
Quarter each romaine heart lengthwise and trim away core. Arrange 1/2 heart, 2 trimmed quarters, on each of 4 serving plates. Top lettuce with 2 garlic toasts. Drizzle toasts and lettuce with 1/4 of the prepared dressing and serve. In a small bowl combine the olives and anchovies. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25801,"Braised Black Sea Bass with Spring Vegetables and Lemon-Black Olive Bouillon 1 tablespoon olive oil 1 tablespoon lemon juice 4 new potatoes, medium sized 1 zucchini 1 yellow squash 4 pieces baby fennel 3 ounces fish fumet 1 cup cherry tomatoes, blanched and peeled Salt and pepper 2 garlic cloves, sliced thin 1 shallot, chopped 1 bay leaf 1 sprig rosemary 2 sprigs thyme 1 lemon, juiced 12 ounces fish fumet 2 tablespoons extra virgin olive oil 1 tablespoon butter 4 fillets black sea bass (6 ounces each) 1/4 cup pitted black olives 1 tablespoon lemon-olive oil 1/2 teaspoon chopped chives 2 sprigs lemon thyme Instructions: Boil the potatoes, peel and cut in wedges. Cut off both ends of zucchini and yellow squash, cut lengthwise in 4 equal parts. Remove most of the seeds by cutting the angle. Slice into 1/4-inch pieces. Blanch quickly in water and salt. Trim the fennel, cut in 2 lengthwise, sweat in olive oil, add lemon juice and fumet. Season with salt and pepper and braise for 5 minutes, covered. Add cherry tomatoes. Keep very al dente. Brush a braising pan with butter. Place in it everything except half of the lemon juice and garnishes. Season the fish on both sides and add the fumet. Place the braising pan on a low flame until the liquid slightly simmers. Then place in a preheated 300-degree oven for 7 minutes. When cooked, place the fish with most of the vegetables into bowl, return the braising pan to the flame and finish with black olives lemon olive oil and lemon juice if necessary. Finish the dish by pouring the broth on the fish and garnish with chopped chives and chervil, serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 25802,"Salmon with Lemon, Capers and Rosemary 4 4-ounce skinless salmon fillets, about 1 inch thick 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon minced fresh rosemary leaves 4 lemon slices 4 tablespoons lemon juice (from 1 large lemon) 8 tablespoons Marsala wine 4 teaspoons capers, drained and rinsed Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Instructions: Put each salmon fillet on a piece of foil large enough to fold over and seal. Brush the salmon on both sides with olive oil; season with 1/2 teaspoon each salt and pepper, and the rosemary. Top each fillet with 1 lemon slice, 1 tablespoon lemon juice, 2 tablespoons wine and 1 teaspoon capers. Wrap the salmon tightly in the foil packets. Put the foil packets on the hot grill pan or grill rack and cook until medium, 8 to 10 minutes. Transfer the foil packets to plates or shallow bowls and serve, letting everyone open the foil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25803,"Orange and Toffee Ganache Hearts 1 cup heavy cream 12 ounces bittersweet chocolate, finely chopped
Pinch fine sea salt
1/8 teaspoon orange oil
2 ounces finely chopped toffee bar or toffee pieces
Instructions: Bring the heavy cream to a simmer in a small saucepan. Put the chopped chocolate in a medium bowl, pour the hot cream over it and let sit for 3 minutes to allow the chocolate to melt. Add the salt and whisk until the ganache is completely smooth. Transfer half of the ganache to a separate bowl. Stir the orange oil into one bowl and the chopped toffee into the other. Transfer each flavor of ganache to a separate pastry bag fitted with a large round tip. Line a sheet pan with parchment paper. Pipe 1 1/2-inch chocolate hearts on the sheet pan. Allow the hearts to sit at cool room temperature to set up, or let them set up in the refrigerator before serving. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 25804,"Blistered Baby Pepper Salad 1 tablespoon extra-virgin olive oil One 1-pound bag baby bell peppers, halved lengthwise and stems removed
1/2 teaspoon kosher salt
1/2 cup fresh Italian parsley leaves, chopped
1/4 cup pitted green olives, halved
1/4 cup pitted Kalamata olives, halved
1 tablespoon capers, drained and dried
Instructions: Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers. Serve as a side dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25805,"Tarte Tatin 1 stick unsalted butter 1 egg, lightly beaten 2 tablespoons cold water 1 pinch salt 1 2/3 cups plain all-purpose flour, sifted 1/2 stick unsalted butter 3/4 cup sugar 10 apples (recommended: Granny Smiths or Reine de reinette) 2 tablespoons sugar, for sprinkling Instructions: Preheat oven to 400 degrees F. To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic. Stop the mixer before the dough turns into a ball. Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat. Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples. Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin. Serve lukewarm with vanilla ice cream, heavy cream or whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25806,"Sorghum Salad with Sprouted Lentils and Shiitake Mushrooms 1 cup whole sorghum, rinsed and drained Kosher salt and freshly ground black pepper 3/4 cup dried sprouted lentils, rinsed 2 tablespoons extra-virgin olive oil 2 stalks celery, chopped 1/2 medium onion, chopped 1 clove garlic, finely chopped 1 cup fresh baby spinach leaves 1/4 cup chopped fresh herbs, such as thyme, sage and parsley Instructions: Bring the sorghum and 3 cups water to a boil in a medium saucepan over high heat. Reduce the heat, cover and simmer until the sorghum is tender and the water is absorbed, 50 to 60 minutes; season with salt and pepper.
Meanwhile, put the lentils in a medium saucepan with enough water to cover by about 3 inches; bring to a boil. Reduce the heat to low and simmer, uncovered, until tender, 25 to 30 minutes; drain.
Heat the oil in a medium skillet over medium heat. Add the celery and onion and cook until softened, about 8 minutes. Stir in the garlic; cook for 1 minute. Stir in the cooked lentils; season with some salt and pepper. Add the lentil mixture, spinach and herbs to the sorghum; toss to coat. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25807,"Sweet Mango Spring Rolls 12 small spring roll wrappers Maple syrup, for brushing and drizzling 12 slices mango, about 1-inch in length and 1/2-inch thick 1 tablespoon cornstarch blended with 1 tablespoon warm water 4 tablespoons vegetable oil Honey, for brushing 1/2 cup sweetened coconut flakes, toasted Vanilla ice cream, for serving Instructions: Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with maple syrup. Lay a slice of mango across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put onto a plate seam-side down while preparing the remaining spring rolls. Heat a wok or small skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the rolls a few at a time and shallow fry, turning them as they become golden brown; do not fry too many at one time and overcrowd the wok. Remove from the wok and drain on paper towels. Repeat with all of the rolls. Brush the fried rolls with honey and roll in toasted coconut. Serve immediately with vanilla ice cream and a drizzle of maple syrup. ","[Riesling, Moscato, Gewrztraminer, Pinot Grigio]" 25808,"A Peanut Picnic 1 package sugar cookie mix (recommended: Betty Crocker brand) 2 eggs 1/3 cup peanut oil 1 teaspoon water 1 (10-ounce) package peanut butter chips, chopped I cup coconut 8 to 10 drops green food coloring 1/2 cup butter, softened 2 2/3 cups confectioners' sugar 1/2 cup baking cocoa 1/4 cup milk 1 teaspoon vanilla 1 (10-ounce) package peanut butter chips, chopped I cup sweetened condensed milk 1 small tube of red decorating gel Peanut Butter Bumble Bees, recipe follows 1/2 cup creamy peanut butter 1 tablespoons butter, softened 1/2 cup confectioners' sugar 3/4 cup graham cracker crumbs 1 ounce semisweet chocolate 1/3 cup sliced almonds
Instructions: Burger Buns: Preheat oven to 375 degrees F. In a large bowl, combine cookie mix, eggs, oil, and water and mix well. Stir in peanut butter chips. Shape into 1 1/2-inch balls and place 2 inches apart on an ungreased baking sheet. Bake for 13 minutes or until lightly browned. Cool on baking rack. Burger Topping: Combine coconut and food coloring to make \lettuce\ for burgers. Burger Filling: In a mixing bowl, cream butter. Add sugar, cocoa, milk, and vanilla. Beat until smooth. Frost bottom of half of the cookie \bun\ and sprinkle with coconut \lettuce\ topping. Top burger with other half of cookie and gently squeeze the burger together. Let cool. Peanutty Fries: In a double boiler, melt chips with milk. Stir until smooth. Line 9-inch baking pan with foil. Grease and pour into pan. Spread smooth and let cool. Flip over and remove foil. Let cool until dry. Cut into strips with knife or pizza cutter. Add red gel \ketchup\ to fries. Serve \burgers\ with \fries\ and garnish with Peanut Butter Bumble Bees. In a mixing bowl, cream peanut butter, butter, and sugar. Add cracker crumbs. Shape teaspoons of dough into small ovals and place on waxed paper. Melt the chocolate over medium heat and place in a zip-lock bag. Cut small hole in a corner of the bag and pipe 3 stripes over each bee. Insert 2 slices of almond for wings. Use a toothpick to poke holes for eyes.
","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]

" 25809,"Fried Alligator Nuggets 1/2 pound alligator meat, cut into 1/2-inch cubes Fish batter, for coating (see *Cook's Note) Cooking oil, for frying Salt and freshly ground black pepper Serving suggestions: various dipping sauces such as remoulade, mustard, or cocktail Instructions: Fill a deep pot halfway full with oil. Heat to 360 degrees F. Coat the alligator meat with the fish batter. Fry for 2 to 3 minutes, until gator floats in oil. Remove and add salt and pepper to taste. Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 25810,"Grilled Peach and Pork Crisp 1 cup white peach puree 1 teaspoon freshly chopped thyme leaves 1 teaspoon freshly chopped shallot 1 teaspoon finely chopped garlic Pinch salt and freshly ground black pepper 2 (5-ounce) pieces boneless pork loin 3 tablespoons butter 1 peach cut into wedges 1 shallot, finely diced 1/2 teaspoon chopped garlic 1 teaspoon freshly chopped thyme leaves 1 1/2 ounces butter 4 ounces cornbread crumbs Salt and pepper 3 cups veal stock 1 cup peach puree 2 tablespoons honey 2 tablespoons freshly chopped thyme leaves Instructions: Combine all of the marinade ingedients. Add the pork and marinate in the refrigerator for at least 24 hours. Preheat a grill or grill pan. Preheat the oven to 400 degrees F. In a saute pan, add the butter and melt. When the butter is melted, add the peaches and saute until the soften and begin to turn golden brown, about 8 minutes. Remove from the heat and set aside. Cornbread topping: Saute the shallot, garlic, and thyme in the butter just until translucent, about 4 minutes. Remove from heat. Mix in the breadcrumbs and season with salt and pepper. Peach glaze: In a saucepan, combine all ingredients and bring to a bubble, stirring. Cover and keep at a low heat, until ready to serve. Remove the pork from the marinade. Place on a hot grill, just to mark both sides, about 2 minutes per side. Remove from the grill and place on a baking sheet. Cover with peach wedges and top with corn bread mixture. Bake for 10 to 12 minutes. Serve with garlic whipped potato, collard greens and peach glaze. Garnish with yukka chips and scallion oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25811,"Vietnamese Noodle Salad with Pulled Pork 8 ounces rice vermicelli 1/4 cup rice vinegar 3 tablespoons fresh lime juice
3 tablespoons fish sauce 2 tablespoons sugar 1 large romaine lettuce heart, chopped (about 6 cups) 2 cups shredded carrots 1 seedless cucumber, halved lengthwise and sliced 2 to 2 1/2 cups pulled pork 1/2 cup packed fresh mint and/or basil, torn if large
1/3 cup salted peanuts, chopped Sriracha, for topping Instructions: Bring a medium saucepan of water to a boil. Add the noodles, stir and remove from the heat. Let sit until softened, about 5 minutes. Drain and rinse under cold water; drain well. Cut into shorter lengths using kitchen shears. Meanwhile, combine the vinegar, lime juice, fish sauce, sugar and 2 tablespoons water in a small bowl and stir until the sugar is dissolved. Divide the lettuce among bowls and top with the noodles, carrots and cucumber; set aside.
Cook the pork in a medium nonstick skillet over medium-high heat, stirring occasionally, until hot and crisp, about 8 minutes. Divide among the salads. Drizzle with the dressing and top with the herbs and peanuts. Drizzle with Sriracha. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25812,"Marinated Beef Satays with Sweet cl Dipping Sauce 1/2 pound flank steak, sliced against the grain 1/4 cup canola oil 2 teaspoons sesame oil 1/4 cup thin soy sauce 1/4 cup Shaoxing wine or red wine 1 tablespoons minced garlic 1/4 cup chopped scallions 1/4 tablespoon coarsely ground black pepper 2 tablespoons brown sugar 12 wooden skewers soaked in water 2 cups soaked mung bean or rice vermicelli 1 bunch Thai basil leaves 12 red lettuce leaves Sweet cl Dipping Sauce, recipe follows 1 tablespoon canola oil 1 red bell pepper, minced 2 shallots, minced 1 tablespoon minced ginger 3 Thai bird chiles, minced 1 tablespoon minced lemongrass 1 lime, juiced 2 tablespoons honey 1 teaspoon salt Instructions: Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, black pepper, and sugar. Let stand at least 4 hours refrigerated. On a hot oiled grill, cook satays until medium rare. On a large plate, arrange red lettuce, noodles, and basil. Wrap beef, noodles, and basil with the lettuce, in amounts desired. Dip into the Sweet cl Dipping Sauce. Suggested drink: Singha Beer In a hot saute pan, coat with oil and cook pepper, shallots, ginger, chiles, and lemongrass until soft. Deglaze with juice. Add honey and salt and check for seasoning. Serve at room temperature. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 25813,"Turkey Scallopine Milanese with Mustard Cranberry Sauce 4 turkey breast halves Sea salt, preferably gray salt Freshly ground black pepper 2 cups Mustard Cranberry Sauce, recipe follows 1 1/2 cups fine dried bread crumbs 1/2 cup freshly grated Parmesan 2 tablespoons minced fresh flat-leaf Italian parsley 1 teaspoon sea salt, preferably gray salt Several grinds black pepper 1 tablespoon olive oil 1/2 cup unbleached all-purpose flour 2 eggs Olive oil, for frying 1/4 pound arugula (about 8 cups) Extra-virgin olive oil Fresh lemon juice Wedge Parmesan 1 lemon, quartered 3 cups sugar 1 1/2 cups water 2 vanilla beans 1 orange, zested and juiced 1 orange, zested and juiced 3 (12-ounce) bags fresh or frozen cranberries Gray salt Freshly ground black pepper 3 tablespoons Dijon Mustard Instructions: With a meat mallet or a rolling pin, pound the turkey between sheets of plastic wrap to 1/8-inch thickness. Season with salt and pepper and press the seasonings into the meat with your fingers.
Make the coating: Combine the bread crumbs, Parmesan cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly.
Dip the turkey in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the turkey on both sides with the seasoned bread crumbs, pressing them into place. As each piece is coated, place it on a tray. Cover and place in the refrigerator until you are ready to fry them.
Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many turkey scallopine as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 2 minutes. Turn and cook on the second side about 30 seconds longer. With tongs, lift the pieces as they are done, allowing any excess oil to drain back into the skillet, and transfer to several thicknesses of paper towels. Repeat with the remaining turkey scallopine.
Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add lemon juice and some salt and pepper. Toss, taste, and adjust the seasoning.
Divide the turkey among 4 plates, placing them in the center. Spoon a little mustard Cranberry Sauce on each side of the turkey. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad. Put a lemon quarter on each plate and serve immediately. In a large saute pan combine the sugar and water and boil to form a syrup. Add the vanilla beans and orange zest and simmer briefly. Add the orange juice, cranberries and season with salt and pepper. Simmer until the cranberries start to pop, about 3 to 5 minutes. Remove from heat and add mustard. Cool to room temperature and spoon into jars.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25814,"Roasted Corn on the Cob with Cilantro Lime Butter 6 ears corn, shucked Cilantro Lime Butter, recipe follows 2 sticks unsalted butter, at room temperature 1/4 cup chopped cilantro leaves
1 lime, zested and juiced 2 teaspoons salt 3/4 teaspoon cayenne pepper Instructions: Preheat oven to 400 degrees F.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side. Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 25815,"Spice-Rubbed Flank Steak with Butternut Squash-Pepper Bacon Salad 1 tablespoon kosher salt 3 tablespoons brown sugar 2 tablespoons ground cumin 1 teaspoon ground coriander 1 teaspoon chili powder 2 tablespoons dried oregano 1 teaspoon dried thyme 1 teaspoon dried mustard 1/2 teaspoon cayenne pepper 2 teaspoons extra virgin olive oil 1 (3-pound) flank steak 6 slices pepper bacon, diced 2 teaspoons extra virgin olive oil 4 cups peeled, diced butternut squash 2 onions, cut into large dice 2 tablespoons sherry vinegar 2 cloves garlic, chopped 1 teaspoon Dijon mustard 2 teaspoons chopped fresh oregano 1/2 teaspoon freshly cracked black pepper Salt Instructions: To prepare the spice rub: Combine all the rub ingredients in a bowl and mix well. To prepare the steak: Generously coat the steak with the rub. Cover, refrigerate, and let it cure for 4 to 6 hours. Lightly rinse the cured steak under running water to remove excess rub. Set on a plate and refrigerate, uncovered, until ready to cook. To prepare the salad: Preheat the oven to 375 degrees. Heat a very large ovenproof sautepan over high heat until very hot. Add the diced bacon and cook until crispy. Remove the bacon from the pan, and drain on paper towels. Set aside. Add the olive oil to the dripping in the pan and heat until smoking hot. Add the squash and let sit, without stirring, until brown, about 4 minutes. Toss and repeat. Add the onions, set the pan in the oven, and cook until the squash is tender about 15 minutes. Remove from the oven, add the vinegar, garlic, mustard, oregano, pepper and salt, and mix well. Add the bacon to the salad and mix well. Keep warm until ready to serve. To grill the steaks: Oil the grill and heat until very hot (to test, you should be able to hold your hand over the grill for no more than 5 seconds.) Place the steaks on the grill and cook 3 to 4 minutes per side for medium doneness. Let the steak sit for about 2 minutes, then slice very thin across the grain at a 45 degree angle. To serve: Distribute the warm salad among 6 plates and top with slices of steak. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 25816,"Charred Lemon Ricotta Dip with Dippers 1 tablespoon olive oil, plus more for drizzling 2 lemons, halved 3/4 cup ricotta
2 tablespoons mayonnaise
1 clove garlic, finely grated
1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh mint
1/2 teaspoon Worcestershire sauce 1/8 teaspoon cayenne pepper Kosher salt and freshly ground black pepper
Paprika, for dusting
Assorted raw vegetables such as cucumbers, bell peppers, carrots, celery and radishes, for dipping
Instructions: Heat the oil in a small skillet over medium-high heat. Place the lemons in the skillet cut side down and cook without moving until golden brown, about 3 minutes. Squeeze the juice of 2 of the halves into a medium mixing bowl. Add the ricotta, mayonnaise, garlic, chives, mint, Worcestershire and cayenne and stir to combine. Season with salt and pepper to taste. Transfer the mixture to a small serving bowl and drizzle with olive oil then dust with paprika. Serve with the remaining charred lemon on the side and the vegetables for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25817,"Ten-Layer Chicago Dog Dip 10 all-beef hot dogs (about 1 pound) 1 tablespoon vegetable oil 1 large white onion, chopped 1 clove garlic, chopped 3 hot dog buns 1 cup mayonnaise 1 tablespoon poppy seeds 1 English cucumber, cut into small pieces 1 teaspoon celery salt 3 medium tomatoes, chopped 1 1/2 cups chopped sport peppers or pepperoncini (about 5 1/2 ounces) One 14-ounce container yellow mustard 1 1/2 cups chopped dill pickles (about 10 spears) 1 cup sweet pickle relish Potato chips, for serving Instructions: Put the hot dogs in a food processor and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add a third of the onions and cook, stirring, until soft and slightly golden brown, about 4 minutes. Add the garlic and stir for 30 seconds. Add the chopped hot dog and cook, stirring occasionally, until lightly golden brown, about 5 minutes. Remove from the heat and let cool completely.
Preheat the broiler. Open the buns and arrange on a baking sheet. Broil until toasted on each side, 1 to 2 minutes per side. Cut into small pieces.
Whisk together the mayonnaise and poppy seeds in a small bowl. Toss the cucumber and celery salt together in a small bowl.
Layer the dip in a medium, 3-quart glass trifle bowl or your favorite small serving dish. Spread out the tomatoes on the bottom, then top, in even layers, with the peppers, toasted buns, a generous drizzle of mustard, the remaining onions, the hot dog mixture, the pickles, poppy seed sauce, relish and cucumber. Wrap and refrigerate until chilled, at least 1 hour or overnight. Garnish with another drizzle of mustard and serve with potato chips. From Food Network Kitchens ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25818,"Brazil Nut Crusted Pork Chops 4 3/4-inch thick pork chops 1/4 cup flour 2 tablespoons corn meal 1 tablespoon farinha (cassava meal) 2 teaspoons Lawry's lemon pepper 4 Brazil nuts, pulverized 2 tablespoons olive oil, for frying Instructions: Wipe the pork chops with a damp paper towel and pat them dry. Place the remaining ingredients in a plastic bag, add the pork chops and shake well. Heat half of the oil in a heavy cast iron skillet, place the pork chops in the skillet and cook over medium heat for 2 to 3 minutes on each side. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25819,"Hawaiian-Style Sheet-Pan Pizza 2 pounds All-Purpose Pizza Dough (recipe follows) Extra-virgin olive oil, for the baking sheet 1 cup pizza sauce (recipe follows) 1 8-ounce bag shredded part-skim mozzarella cheese (about 2 cups) 6 ounces Canadian bacon, diced 1 20-ounce can sliced pineapple rings, drained and diced 1/2 green bell pepper, diced 1/2 red onion, diced Red pepper flakes, for topping 1 1/2 teaspoons active dry yeast 1 1/2 cups warm water (about 110? F) 2 cups bread flour 1 3/4 cups all-purpose flour, plus more for kneading 2 teaspoons sugar 2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil, plus more for the bowl One 15-ounce can crushed tomatoes 1 grated small garlic clove 1 teaspoon olive oil 1/4 teaspoon dried oregano Pinch of sugar, salt and pepper Instructions: Make the dough and let rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl. At the end of the rising time, preheat the oven to 450? F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet on a rack in the lower third of the oven. Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan.
Top the dough with the pizza sauce, half of the mozzarella, the Canadian bacon, pineapple, bell pepper and red onion, then sprinkle with the remaining mozzarella.
Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, 20 to 24 minutes. Let cool slightly, then remove to a cutting board. Top with red pepper flakes.
Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.) If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using. Combine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 25820,"Booze Balls 1 cup semisweet chocolate chips 20 chocolate wafer cookies (about half a 9-ounce box) 1/2 cup (about 15) finely chopped pitted dried plums (a.k.a prunes) 1/2 cup confectioners' sugar 1/2 cup bourbon or1/3 to 1/2 cup brandy 1/4 cup sweetened condensed milk 1/4 cup colored decorating sugars or more finely ground wafer cookies, for garnish Instructions: Put the chocolate in a microwave-safe bowl and heat on medium for 1 minute. Stir and repeat until the chocolate melts, about 3 minutes in all, depending on the power of your microwave. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Process the cookies in a food processor until finely ground. (You should have about 1 1/2 cups ground cookies.) Alternatively, put the cookies inside a heavy resealable plastic bag and crush by moving a rolling pin over the cookies. Stir the cookie crumbs, dried plums, confectioners' sugar, bourbon and condensed milk into the chocolate until evenly combined. Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Scoop a tablespoon or so of the mixture at a time into a small ball with a cookie or small ice cream scoop and set onto a baking sheet or large plate. Roll each portion by hand into a smooth ball. Store the booze balls in an airtight container at room temperature for a day to allow the flavors to come together. Store the balls in the refrigerator for a week or freeze for up to 1 month. Roll in decorating sugars or wafer crumbs and serve. ","[Bourbon, Brandy, Port, Sherry]" 25821,"Coconut-Almond Ice Cream Pie 3 1/2 cups unsweetened coconut milk (about two 13.5 ounce cans) 1 cup sugar
1/4 cup light corn syrup 1/2 teaspoon fine salt
1 1/4 cups whole raw almonds 1/2 cup sugar 4 tablespoons unsalted butter, melted 1 cup unsweetened coconut chips or flakes, toasted 2 tablespoons skin-on sliced almonds, toasted Instructions: Preheat the oven to 350 degrees F. For the ice cream: Put the coconut milk, sugar, corn syrup and salt in a medium saucepan and heat over low heat, stirring, until the sugar dissolves. Pour into a bowl, cover, and refrigerate until chilled, about 1 hour. Meanwhile, for the crust: Process the almonds and sugar in a food processor until the mixture resembles coarse sand. Gradually add the melted butter while continuing to pulse. Press the crust evenly into the bottom and about 1-inch up the sides of a 10-inch spring-form pan. Bake until set, 12 to 15 minutes. Cool completely. Churn the coconut mixture in an ice cream maker according to the manufactures instructions until very thick, but still spreadable, about 30 minutes. Spread the ice cream evenly over the cooled crust and freeze until set, about 2 hours. Bring the pie to room temperature about 5 minutes before serving. Release the sides of the spring-form pan and sprinkle the top with coconut and almonds.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25822,"Chocolate Hazelnut Torte 2 tablespoons unsalted butter, room temperature 2 cups chopped hazelnuts 5 eggs 3 (3.13-ounce) packages chocolate fudge pudding mix 1/2 cup butter, melted and cooled slightly Cocoa powder and powdered sugar Instructions: Preheat the oven to 325 degrees F. Coat bottom and bottom inch of sides of a 10-inch spring-form pan with softened butter. Layer 1 cup chopped hazelnuts on bottom of pan. In food processor or blender, combine remaining 1 cup hazelnuts, eggs, pudding mix, and melted butter. Process until well-mixed and nuts are ground fine. Pour into prepared pan. Bake about 20 minutes or until edges of torte are firm but center jiggles when pan is shaken. Remove from oven and cool 10 minutes. Release pan sides. Cool to lukewarm then transfer to serving plate and dust with cocoa powder and powdered sugar. Serve at warm or at room temperature. ","[Riesling, Gewrztraminer, Pinotage, Brachetto]" 25823,"Bunny Hotcakes with Apple Butter Cream 2 cups just-add-water pancake mix 1 1/2 cups apple juice 1 1/2 teaspoons ground cinnamon 1 (8-ounce) container whipped cream cheese 2/3 cup apple butter Cooking spray Shredded coconut 2 drops yellow food coloring Star-shaped dragees 1 bag mini-marshmallows Bunny-shaped cookie cutter Egg-shaped cookie cutter Chick-shaped cookie cutter Instructions: To make the hotcakes: In a medium mixing bowl, whisk together the pancake mix, apple juice, and cinnamon. Set aside. In a small mixing bowl, combine the whipped cream cheese and apple butter until smooth. Set aside. Lightly spray a large skillet with cooking spray and heat over medium heat. Using a 1/3 cup measure, scoop the pancake batter into the skillet. Flip the pancakes when they start to bubble. Cook an additional 1 to 2 minutes, or until golden brown. Remove pancakes to a cooling rack. Using the shaped cookie-cutters, create several bunny, chick, and egg shapes from the cooled pancakes. Spread the tops completely with the reserved apple butter cream. To decorate: Sprinkle the bunny and egg pancakes with shredded coconut. Create yellow \fur\ for the chicks by shaking in a plastic bag 1 cup shredded coconut with 2 drops yellow food coloring until coated. Top the chick pancakes with the yellow coconut. Add star-shaped dragees to the bunny and chick pancakes to create \eyes.\ Finally, complete the bunny pancakes by adding a single mini-marshmallow to rear, creating a puffy \tail.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 25824,"Spring Green Minestrone Soup Two 15-ounce cans butter beans or large white Italian beans, drained 1/4 cup extra-virgin olive oil
2 leeks, white parts only, sliced and washed thoroughly 2 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper 2 quarts (8 cups) vegetable or chicken stock
1 cup ditalini pasta
1 cup frozen pearl onions, defrosted and sliced in half 1/2 cup canned chopped tomatoes
8 ounces haricot vert or green beans, cut into thirds
4 cups baby spinach
1 cup fresh or frozen peas (defrosted if frozen) 1 cup fresh parsley, chopped
1 cup pesto 1 cup thinly sliced radishes
1 bunch fresh cilantro, leaves picked
1 cup sliced scallions 1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan Instructions: For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside. Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley. For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 25825,"Chipotle Shrimp Taco with Avocado Salsa Verde 1 small onion, quartered 1 jalapeno, quartered, seeds optional 1 garlic clove, smashed 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped 1/2 Hass avocado, peeled, seeded, and cut into chunks 1 1/4 teaspoons kosher salt 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped 1 tablespoon olive oil 1 teaspoon chipotle or blended chili powder 1 teaspoon kosher salt 1 pound medium shrimp (about 20), peeled and deveined 8 corn tortillas 8 sprigs cilantro for garnish 2 limes, cut into wedges Instructions: Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro. Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 25826,"Basil Berry Daiquiri ? can of frozen BACARDI? Mixers Strawberry Daiquiri mix ? cup of BACARDI? Rum ? cup of raspberries ? cup of blackberries 5 cups of ice Berries of choice for garnish Instructions:

1. Blend together BACARDI® Mixers Strawberry Daiquiri mix, BACARDI® Rum, raspberries, blackberries and ice for 45 to 60 seconds or until uniform.
2. Garnish with fresh berries.
3. Serves five people. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Moscato]" 25827,"Macaroon Brownies 1 (19.95 oz) pkg Duncan Hines? Family Style Chewy Fudge Brownie Mix 1/4 cup water 1/2 cup vegetable oil 2 large egg whites 1/2 cup granulated sugar 1/4 tsp almond extract 1 cup almonds 1 cup flaked coconut Instructions: Preheat oven to 350 degrees F. Grease 13 x 9-inch pan. Prepare brownies according to package directions for cake-like brownies. Bake 25 minutes or until set. Place egg whites in medium bowl. Beat at high speed with electric mixer until foamy and double in volume. Beat in sugar gradually, beating until meringue forms firm peaks. Add almond extract. Fold in almonds and coconut. Spread over warm brownies. Bake for 12 to 14 minutes longer or until meringue is set and lightly browned. Cool completely. Cut into bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 25828,"Grilled Lamb with Salsa Verde 1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped 1/2 cup chopped fresh Italian flat leaf parsley 1/3 cup chopped scallions 1/2 cup chopped fresh mint leaves 1/2 cup fresh lemon juice 2 teaspoons grated lemon peel 1 cup olive oil, preferably extra-virgin 2 teaspoons dried crushed red pepper flakes 3 1/2 teaspoons coarse salt 1 1/2 teaspoons freshly ground black pepper 1 (4 1/2 to 5-pound) butterflied boned lamb shoulder 1 tablespoon minced garlic Nonstick cooking spray Instructions: Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day. Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes. Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside. ","[Syrah, Tempranillo, Garnacha, Barolo]" 25829,"Sausage-Stuffed Mushrooms 24 ounces white button mushrooms 1/3 pound hot pork sausage
   1 tablespoon minced fresh rosemary
   2 teaspoons minced fresh sage
   4 cloves garlic, finely minced
   1/2 medium onion, finely diced
   1/3 cup dry white wine
   Kosher salt and freshly ground black pepper 8 ounces cream cheese
   1 large egg yolk
   3/4 cup grated sharp Cheddar cheese 2 tablespoons chopped chives
   Instructions: Preheat the oven to 350 degrees F. Wipe off or wash the mushrooms in cold water. Pop out the stems, reserving. Chop the mushroom stems finely and set aside. Crumble the sausage into a hot dry skillet and cook until browned, 6 to 8 minutes. Set aside on a plate to cool. Add the rosemary, sage, garlic and onions to the same skillet; cook for 2 minutes over medium-low heat. Pour in the wine to deglaze the skillet, allowing the liquid to evaporate for a couple of minutes. Add the chopped mushroom stems and cook, stirring, for 2 minutes. Add salt and pepper to taste. Set the mixture aside on a plate to cool. In a bowl, combine the cream cheese and egg yolk. Add the Cheddar cheese and mix. Add the sausage and mushroom stems and stir together. Arrange the mushroom caps on a baking sheet. Spoon some of the sausage mixture into the cavity of each mushroom, filling the cap and creating a sizable mound over the top. Bake until golden brown, 20 to 25 minutes. Sprinkle with the chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25830,"Crispy Skin Salmon with Leek Compote 4 tablespoons unsalted butter 3 leeks, white part only, julienned 1/4 cup creme fraiche 2 1/2 cups vermouth 1/2 cup veal stock 4 tablespoons unsalted butter 1 pinch chopped dill Salt and pepper 2 tablespoons crushed coriander seeds 3 cloves garlic, peeled and minced 1 pinch coarse salt 2 plum tomatoes, peeled, seeded and diced 1/2 cup olive oil 6 (5-ounce) salmon fillets, boneless with skin attached Soy Sauce 2 tablespoons five-spice powder Black pepper Dill sprigs, for garnish Instructions: To prepare the leeks, melt the butter in a skillet. Add the leeks and sweat until translucent. Drain any excess butter and/or liquid. Deglaze the pan with the crme fraiche and continue cooking until the leeks are tender. Set aside. Preheat the oven to 350 degrees F. To prepare the sauce, reduce the vermouth to almost dry in a small saucepan. Add the veal stock and reduce by half. The resulting sauce should be the consistency of a light glaze. Mount with the butter and add the fresh dill. Adjust the seasoning with salt and pepper. Set aside. The prepare the tomatoes, toast the coriander, garlic, and coarse salt in an oven-proof skillet. Add the tomato and the olive oil and toss. Cover the skillet with aluminum foil and transfer to the oven until soft. To prepare the salmon, rub the fillet with soy sauce and season with the five-spice powder and black pepper. Heat an oven-proof saute pan until very hot. Lay the salmon in the hot pan, skin side down. Cook the skin side until the fish is almost cooked through and the skin is very crispy. Turn the fillet and continue cooking. Remove the skin and any dark colored patches on the salmon. On a flat-top or in another pan, crisp the skin. Finish the salmon in the oven. To serve, ladle the sauce onto a serving plate. Using a ring mold, shape the leeks in the center of the plate. Position the salmon fillet on the leeks and garnish with a small quenelle of roasted tomatoes, crispy salmon skin, and dill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25831,"Miners Dawn 6 to 8 russet potatoes 3 tablespoons canola oil 3 tablespoons unsalted butter 1 teaspoon granulated garlic powder 1 teaspoon freshly ground black pepper 3 teaspoons paprika 1 teaspoon chili powder 2 teaspoons salt 2 teaspoons freshly chopped parsley leaves 8-inch egg pan (recommended: Teflon-coated) 1 teaspoon clarified butter 2 eggs 1 tablespoon water Instructions: In a large pot, boil the russet potatoes whole for 30 minutes or until they are cooked through but not mushy. Allow them to cool completely in the refrigerator. Once they are cooled completely, roughly chop them into cubes. To make the potatoes: Heat a large skillet with 3 tablespoons canola oil and 3 tablespoons of butter. Add the chopped potatoes along with the rest of the ingredients. Mix thoroughly and saute the potatoes until they are crispy and browned on all sides, about 10 minutes. To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter. Add 2 eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam. Cook until desired doneness. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25832,"Black Bean and Corn Veggie Burger with Sweet Potato \Bun
2 large, fat sweet potatoes (about 1 1/2 pounds), peeled and cut into eight 1/2-inch rounds 3 tablespoons olive oil, plus more for oiling the grill grates Kosher salt One 15-ounce can black beans, rinsed 1/2 cup frozen corn, thawed 1/3 cup finely diced pepper Jack cheese 5 tablespoons stone-ground cornmeal 1 large egg white 2 scallions, thinly sliced 2 tablespoons mayonnaise 4 lettuce leaves Instructions: Preheat the oven to 425 degrees F. Prepare a grill for medium-high heat. Brush the sweet potatoes with 1 tablespoon of the oil, and sprinkle with a large pinch of salt. Lightly oil the grill grates. Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side. Set aside to cool completely. (These \buns\ can be refrigerated in an airtight container up to 2 days.) Meanwhile, mash the beans and corn in a medium bowl until the beans form almost a paste. Add the cheese, 3 tablespoons of the cornmeal, the egg white, scallions and 3/4 teaspoon salt. Form the mixture into 4 patties about 1/2 inch thick. Refrigerate for at least 20 minutes up to overnight. Heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium heat. Put the remaining 2 tablespoons cornmeal onto a plate. Dredge both sides of the patties in the cornmeal. Cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven, and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes. Brush 4 of the grilled sweet potato slices with some of the mayonnaise. Put the lettuce leaves and burgers on the remaining 4 slices, and sandwich together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 25833,"Soy and Cider Brined Turkey on Toast Points with Maple-Soy Gravy 4 cups cloudy apple cider 1/2 cup tamari soy sauce or liquid amino
1/4 cup kosher salt
1/4 cup dark amber real maple syrup
6 black peppercorns
2 bay leaves
Three 2 1/2 pound boneless, skin-on split turkey breasts Nonstick cooking spray
Olive or vegetable oil, to drizzle
Salt and pepper Salt and pepper
4 tablespoons butter
12 to 15 sage leaves
6 to 8 slices whole wheat or whole-grain bread
Maple Soy Gravy, recipe follows 5 tablespoons butter Black pepper
4 tablespoons flour
2 1/2 cups turkey stock or chicken stock
3 tablespoons tamari soy sauce or liquid amino
3 tablespoons maple syrup
1 tablespoon Worcestershire sauce
Instructions: Combine 4 cups water with the apple cider, soy sauce, salt, maple syrup, peppercorns, bay leaves in the resealable bag (double bag to prevent against leaks), and add in the turkey. Chill overnight. To roast, preheat the oven to 350 degrees F. Arrange a wire rack on a rimmed baking sheet, and spray the rack with nonstick cooking spray. Remove the turkey from the brine, pat dry and arrange on the rack. Coat the skin with a little oil and sprinkle with salt and pepper. Roast until an internal thermometer reads 165 degrees F, about 15 minutes per pound of turkey or 45 minutes total. Remove from the oven and let rest with foil to cover until ready to carve. Melt the butter and when it foams, add the sage leaves and crisp them up as the butter browns. Remove the leaves and crumble. Toast the sliced bread in the toaster. Brush the toast with browned butter and top with sage. Cut the toast corner to corner. Slice the turkey and arrange over 2 toast points, top with Maple-Soy Gravy and serve with sides of your choice. Melt the butter in a saucepan and season with coarse black pepper. Whisk in the flour and whisk a few minutes until golden brown. Whisk in the stock, soy sauce, maple syrup and Worcestershire sauce. Reduce the heat to a low boil and cook until thick enough to coat the back of a spoon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25834,"Spicy Lemon Garlic Shrimp 2 pounds raw frozen shrimp, deveined, shells on 2 sticks cold butter, cut into pieces 1/4 cup fresh parsley leaves 1 teaspoon kosher salt 1/2 teaspoon crushed red pepper 4 cloves garlic, peeled 1 whole lemon, juiced Crusty bread, for serving Instructions: Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet. To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp. Bake until the shrimp is opaque and the butter is hot and bubbly. Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 25835,"Venetian Curried Clams 24 littleneck clams 2 large onions, peeled, halved and thinly sliced 2 tablespoons curry powder 2 tablespoons unsalted butter 1 jalapeno pepper, seeded and chopped 1/2 red bell pepper, seeded and chopped 1/2 teaspoon dried red pepper flakes 1/2 cup dry white wine 1/2 cup water 1 1/2 cups chopped canned tomatoes in heavy puree 1/4 cup heavy cream 3 scallions, cut into julienne Instructions: Preheat the oven to 500 degrees. Heat a large oven proof skillet over high heat. Add the clams, onions, curry powder and butter. Toss until onions start to brown. Top the clams with all the remaining ingredients except the heavy cream and scallions. Bring to a boil, transfer to the oven and roast for 9 minutes, turn the clams and roast for about 9 to 10 minutes longer, until they pop open. Transfer the clams and most of the solids to 2 serving bowls. On the stovetop, over a medium high flame, add the cream to the liquid left in the skillet. Stir constantly until the cream is completely incorporated. Divide the liquid between the 2 bowls, top with scallions and serve immediately with a generous spoonful of rice per bowl. Note: Instead of rice, you may serve the clams with mashed potatoes or creamy polenta. If you would like to serve the clams as an appetizer, divide among 4 bowls and omit the rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25836,"Prosciutto-Wrapped Asparagus in Crispy Phyllo 1 bunch thick asparagus spears One 16-ounce package phyllo dough, thawed if frozen 1 stick (8 tablespoons) salted butter, melted 1/2 pound thinly sliced prosciutto 1/4 cup crumbled goat cheese Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place a wire rack over a sheet pan. Trim or snap off the woody bottoms of the asparagus spears. Open the package of phyllo dough. Cut the sheets in half and reserve. Brush a half sheet of phyllo with melted butter and place another piece on top. Place a slice of prosciutto on top of the phyllo and place an asparagus spear on top perpendicular to the phyllo and prosciutto. Sprinkle the phyllo sheet with a little goat cheese and a pinch each of salt and black pepper. Roll up the phyllo and seal the edge with a tiny bit of butter. Brush with a touch more butter and place on the rack over the sheet pan. Repeat until all the spears are wrapped. Give one final brush of butter to all the wrapped spears. (You can refrigerate them for up to 2 days if you don\u2019t want to cook them immediately.) Bake the wrapped spears until the phyllo is golden brown, 10 to 12 minutes. Serve them warm! These reheat well in an air fryer. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25837,"Broiled Chicken Thighs with Baba Ghanoush, Apricots and Cinnamon 2 pounds chicken thighs Salt and freshly ground pepper 2 teaspoons ground cinnamon 2 tablespoons Bertolli extra-virgin olive oil 2 medium tomatoes, cut into large dice 2 7-ounce containers Sabra Baba Ghanoush 1 cup dried apricots, roughly chopped 1/2 cup chopped fresh mint Instructions: Preheat broiler on high. Season thighs generously with salt and pepper and cinnamon. Place, skin side down, on a baking or roasting rack set on a rimmed, foil-lined baking sheet. Broil for about 10 minutes. Turn and continue to broil until skin is deep golden brown and chicken is just cooked through, another 5 to 6 minutes. Meanwhile, heat olive oil in a large saute pan over medium heat. Add tomato and season with salt and pepper. Cook, stirring, for about 1 minute. Add baba ghanoush and apricots. Continue to cook, stirring occasionally, until mixture is hot throughout, about 3 to 4 minutes. Season to taste with salt and pepper; stir in mint. Serve with chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25838,"Water Spinach 1 bunch water spinach, or 2 bunches regular spinach 2 tablespoons fish sauce 1 tablespoon brown bean sauce 1 tablespoon palm sugar or brown sugar 1/4 cup vegetable oil 2 tablespoons chopped garlic Instructions: Clean spinach in several changes of cold water and drain well. If using water spinach, trim and discard the bottom 2 inches of the woody ends. Cut remaining stems into 2 inch lengths and place in a bowl. Cut leafy top portions into 2 inch lengths and place in another bowl. If using regular spinach, trim and discard stems. Set aside. Combine fish sauce, bean sauce, and palm sugar in a small bowl and set aside. Heat oil in a wok, swirling to coat the surface, add the garlic and stir-fry for 10 seconds. Add the spinach stems, if using water spinach, toss to combine with the garlic and cook 1 minute. Add reserved fish sauce mixture, toss to combine with the garlic, and add leafy portions of water spinach, or all of regular spinach. Toss spinach quickly until it begins to wilt, then transfer to a serving platter. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25839,"Bean and Cheddar Cheese Quesadillas About 5 tablespoons unsalted butter 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1 (15 1/2-ounce) can pinto beans, drained 1/2 teaspoon kosher salt, plus more, to taste 16 corn tortillas, preferably white 1 1/2 cups Cheddar (about 3 ounces) 1 ripe Hass avocado 1 ripe tomato, cored and diced Freshly ground black pepper 1/4 cup sour cream, optional Instructions: Melt 1 tablespoon of the butter in a large skillet, over medium-high heat, with the cumin, coriander, and toast the spices until fragrant, about 30 seconds. Add the beans and mash with a potato masher into a thick paste. Mix in 1/2 teaspoon salt and transfer to a bowl. Rinse and dry the skillet. Lay out half the tortillas on a work surface. Spoon and spread the beans evenly onto the tortillas. Scatter the cheese evenly over the beans, and top with the remaining tortillas. Halve, seed and dice the avocado. Toss with the tomato and season with salt and pepper, to taste. Melt about 1/2 tablespoon of the butter over medium heat in the skillet. Cook the quesadillas one at a time, until golden and the cheese melts, about 1 1/2 to 2 minutes per side. (Add a bit more butter, if needed when they are turned.) Transfer to a cutting board and cool briefly before cutting into wedges. Serve warm with the avocado mixture and the sour cream, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 25840,"Cider-Berry Moon Cocktail 1/2 pint blackberries, 6 berries reserved for garnish 3 or 4 sprigs fresh mint, plus additional for garnish
2 tablespoons sugar
1 1/2 cups apple pie moonshine, such as Midnight Moon, or regular moonshine 1 lemon, juiced
Three 12-ounce bottles dry hard cider, or one 750ml bottle, cold Ice cubes Instructions: Muddle the blackberries, mint sprigs and sugar in a cocktail shaker. Stir in the moonshine and lemon juice. Strain into cocktail glasses over ice, or into a pitcher with ice. Top off with cider; stir lightly. Garnish with mint sprigs and blackberries. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 25841,"Carrot Celery Root Puree 2 tablespoons unsalted butter 2 large shallots, peeled and chopped 3 extra-large or 4 medium carrots, peeled and cut into 1-inch chunks 2 celery roots, 1 pound each, peeled and cut into 1/2-inch chunks Kosher salt and freshly cracked black pepper 2 cups good quality vegetable stock Instructions: Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to turn golden about 5 minutes. Add the carrots and celery root and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the vegetables. Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes. Drain the vegetables in a colander set over a bowl to reserve the cooking liquid. Transfer the vegetables to a food processor and season with salt and pepper, to taste. Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency. Taste and season again, if necessary. Transfer to a serving bowl and serve warm. Cook's Note: This can be made the day before and slowly reheated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25842,"Bat Sandwiches White Bread Mustard Prosciutto, thinly sliced Monterey jack cheese, thinly sliced Instructions: Spread slices of bread with mustard and layer with prosciutto and jack cheese to make sandwiches. Use a bat-shaped cookie cutter to make cut-outs out of completed sandwiches. Serve immediately or cover and refrigerate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 25843,"Shrimp Cocktail-Meets-Gazpacho One 4-inch piece baguette, crust removed 1/4 cup chili sauce 1 tablespoon jarred horseradish 1 tablespoon red wine vinegar 1/4 teaspoon ground cumin 1 clove garlic 1 large ripe tomato (about 8 ounces), chopped Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh chives, optional 2 pounds cooked, peeled large shrimp with tail sections attached Instructions: Tear the baguette into pieces, then transfer to a food processor with the chili sauce, horseradish, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Process until smooth. With the motor running, slowly pour in the oil and blend until well combined. Transfer the sauce to a small bowl and sprinkle with the chives if using. Serve with the shrimp. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 25844,"Slow-Cooker Pork Tacos 3 whole ancho chiles 3 whole pasilla chiles 4 cloves garlic, unpeeled 2 to 3 chipotles in adobo sauce 1/2 medium white onion, roughly chopped 3 tablespoons extra-virgin olive oil 2 tablespoons honey 1 tablespoon cider vinegar Kosher salt 2 teaspoons dried oregano, preferably Mexican 3 3/4 cups low-sodium chicken broth 4 pounds boneless pork shoulder (untrimmed), cut into chunks Freshly ground pepper 2 bay leaves 1 cinnamon stick Corn tortillas, warmed, for serving Assorted taco toppings, for garnish Instructions: Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the cl sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened. Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.) Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 25845,"Flat Iron Steaks with Great Green Sauce and Nutty \Roni-N-Rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 tablespoon butter 1/4 to 1/3 cup broken thin spaghetti or vermicelli pasta 2 ounces (1/4 cup) slivered almonds 1 cup enriched white rice 2 cups chicken stock 2 tablespoons chopped flat-leaf parsley 4 (6 to 8-ounce) pieces Flat Iron steak, a tender but steaky, affordable cut of beef from the tip of the shoulder top blade, available from the butcher counter Salt Extra-virgin olive oil, for drizzling 1 cup flat-leaf parsley 1 shallot, coarsely chopped 3 tablespoons capers 6 fillets anchovies 2 teaspoons Worcestershire sauce, eyeball it 1 tablespoon red wine vinegar Black pepper 2 beefsteak tomatoes, sliced Instructions: Preheat a medium saucepan over medium heat. Add oil and butter. When butter melts, toast broken pasta and nuts for 2 to 3 minutes, until lightly golden. Add rice and stock, raise heat and bring liquid to a boil. Stir rice, cover pot and reduce heat to simmer. Cook rice 18 minutes, until tender. Add parsley and fluff with fork. Preheat a griddle pan or large nonstick skillet to medium-high heat. Season steaks with salt and drizzle with a little extra-virgin olive oil. When pan is very hot, add meat and cook steaks 4 minutes on each side, medium rare, up to 6 or 7 minutes on each side, medium well. Medium rare is recommended for this cut of meat, similar to a hanger steak. Place parsley, shallot, capers, anchovies in a food processor and grind. Scrape herb mix into a small bowl. Stir in Worcestershire sauce and vinegar and about 1 teaspoon of coarse black pepper, 1/3 palm full. To serve, place steaks alongside a serving of rice. Top steaks with 1/4 of the sauce. Garnish plate with sliced tomatoes seasoned with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 25846,"Salmon Sandwich 4 (4-ounce) salmon fillets Olive oil 4 teaspoons chopped thyme Salt Freshly ground black pepper Potato Dill bread or good quality bakery bread 1 Japanese cucumber Salmon Remoulade, recipe follows 2 tomatoes, sliced 4 ounces arugula, cleaned House Dressing, recipe follows Lemon Aioli, recipe follows 1 tablespoon drained and chopped capers 2 teaspoons whole grain mustard 1 tablespoon Dijon mustard 1 tablespoon ketchup 1 tablespoon chopped tarragon 2 tablespoons finely chopped red onion 1/4 cup chopped dill 2 tablespoons chopped chives 1/4 cup chopped basil 1 1/2 cups chopped smoked salmon 2 egg yolks* 1 tablespoon Dijon mustard 1 1/2 ounces roasted garlic 1 lemon, juiced 2 cups olive oil/canola blend 1 tablespoon lemon zest 2 teaspoons chopped thyme Salt White pepper 2 large shallots, minced (1 heaping tablespoon) 1 tablespoon Dijon mustard 2 tablespoons Zinfandel vinegar 2 tablespoons Sherry wine vinegar 1/2 cup olive oil 1/2 cup vegetable oil Salt Freshly ground white pepper Instructions: Preheat the oven to 400 degrees F. Preheat a grill.
Rub the salmon fillets with oil and thyme. Season with salt and pepper. Grill the salmon until marked on both sides and medium doneness, about 2 to 3 minutes per side. Remove from the grill and set aside.
Cut the bread into 8 (1/2-inch thick) slices. Place the bread on a sheet pan and brush with olive oil. Place the bread in the oven and cook until lightly toasted, about 10 minutes.
Remove the ends from the cucumber and slice in half horizontally. Slice on a mandoline into 1/8-inch thick slices.
Spread the Salmon Remoulade on 2 slices of the toasted bread. Place the salmon on 1 slice of the bread. Top with a few slices of the cucumber and 2 slices of tomato. Toss the arugula with some of the House Dressing in a small bowl. Top the tomatoes with 1/4 of the arugula. Top with the other slice of bread and cut in half diagonally. Repeat with the remaining ingredients. Place the lemon aioli in a food processor. Add capers, mustards, ketchup, tarragon, red onion, dill, chives, basil, and smoked salmon and pulse until well combined. Taste for seasoning. In a food processor, combine the egg yolk, mustard, and roasted garlic and process. Add the lemon juice and pulse to combine. With the motor running, slowly add the oil until it is all added and the mixture is emulsified. Add the lemon zest and thyme and pulse to combine. Season with salt and pepper.
In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25847,"Brewhouse Beer Mustard 1 cup mustard seeds 2 cups lager beer 1 1/3 cups malt vinegar 1/2 teaspoon ground allspice 2 teaspoons freshly ground black pepper 2 teaspoons kosher salt 1 1/4 tablespoons sugar 1 tablespoon dry mustard 1 tablespoon minced garlic 2 tablespoons horseradish Instructions: In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight. Strain the liquid and reserve in a separate container. Place the soaked seeds in a food processor and pulse 7 to 8 times. In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish. Cook about 90 minutes, stirring occasionally. Remove from heat and let cool, then refrigerate. ","[IPA, Brown Ale, Hefeweizen, Riesling]" 25848,"Stovetop Lasagna Kosher salt 7 lasagna noodles (about 4 ounces) 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 pound ground meatloaf mix, such as beef, pork and veal 2 cups tomato sauce 1/8 teaspoon red pepper flakes 3 cups baby spinach 1/3 cup ricotta cheese 1 cup shredded mozzarella cheese 6 tablespoons grated parmesan cheese 1/4 cup thinly sliced fresh basil Instructions: Preheat the broiler. Fill a wide pot with 3 inches of salted water and bring to a boil. Add the noodles and cook until al dente, about 11 minutes, then drain, transfer to a cutting board and halve crosswise. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring, until browned. Add the tomato sauce and red pepper flakes and simmer 5 minutes. Add the spinach and stir until it wilts, then add the ricotta and bring to a low simmer. Season with salt and remove from the heat. Toss the mozzarella and 4 tablespoons parmesan in a bowl. Cover the bottom of an 8-inch-square flameproof baking dish with a layer of slightly overlapping lasagna noodles. Top with half of the meat sauce and half of the cheese mixture. Repeat with another layer of noodles and the remaining meat sauce and cheese mixture. Cover with the remaining noodles and sprinkle with the remaining 2 tablespoons parmesan. Drizzle lightly with olive oil and broil until golden and bubbling, 3 to 5 minutes. Top with the basil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 25849,"Brussels Sprouts, Apple and Brown Rice Salad 1/4 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup plus 2 tablespoons apple cider vinegar Juice of 1 lemon 2 teaspoons Dijon mustard
2 tablespoons grated fresh ginger Kosher salt and freshly ground black pepper 4 cups Brussels sprouts 1 Granny Smith apple, unpeeled, cored and thinly sliced 1 cup cooked brown basmati rice, at room temperature 2 tablespoons finely chopped fresh flat-leaf parsley Instructions: In a large bowl, whisk together the olive oil, vinegar, lemon juice, mustard and ginger. Season with a pinch of salt and a twist of black pepper. To shave the Brussels sprouts, use a food processor fitted with the slicing blade, a mandoline or a very sharp knife and a steady hand. Add the shaved Brussels sprouts to the bowl with the vinaigrette. To the shaved Brussels sprouts, add the apple, brown rice and parsley and toss together. Taste and add salt and pepper if needed.
","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 25850,"Banana Raita 1/2 cup shredded coconut 1 wedge lemon 3 bananas, peeled and cut into 2-inch pieces 1 cup plain or vanilla yogurt Instructions: Toast coconut in a small pan or in toaster oven. Squeeze a little lemon juice over bananas to keep them from browning. Coat bananas with yogurt and top with lightly toasted coconut. Serve. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer]" 25851,"Sunny's Pulled Pork Eggs Benedict 8 slices tomato (1/2 inch thick) Olive oil, for drizzling Kosher salt and freshly cracked black pepper
Red chili flakes, as needed 1/2 cup sour cream 1/4 cup mayonnaise
2 tablespoons adobo sauce
2 English muffins, halved and lightly toasted 1 1/4 cups pulled pork, heated
4 poached jumbo eggs (see Cook's Note)
2 scallions, sliced
Instructions: For the tomatoes. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil. Place the tomato slices on the prepared baking sheet, drizzle with olive oil and sprinkle with salt, pepper and red chili flakes. Roast until the tops are slightly charred and shriveled, 15 to 20 minutes. For the sauce. In a small bowl, mix the sour cream, mayonnaise and adobo sauce. For the assembly: Place the muffins on separate plates cut-side up. Top with the tomato slices, pulled pork, poached eggs, a drizzle of sauce and a sprinkle of scallions. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 25852,"Dark Chocolate S'mores 8 Chocolate Graham Crackers, recipe follows 1/2 cup good quality raspberry preserves with seeds Two 3.5-ounce bars bittersweet chocolate bars, halved crosswise 12 marshmallows (vanilla, dark chocolate or raspberry flavored or combination of all) Nonstick cooking spray 1/2 cup (2 ounces) unbleached all-purpose flour, plus more for rolling 3/4 cup (3 3/4 ounces) whole-wheat flour 1/2 teaspoon kosher salt 1/2 cup good quality Dutch-process cocoa (recommended: Vahlrona) 1 1/4 cups confectioners' sugar 1 teaspoon baking powder 1/2 cup slightly cold unsalted butter, cut into small cubes 2 tablespoons clover honey 2 tablespoons cold milk, plus more if needed 3 tablespoons sugar in the raw Instructions: Preheat a grill to medium. Spread the bottom side of each graham cracker with 1 tablespoon of the raspberry preserves and arrange on a flat surface, preserve side up. Put half a bar of the chocolate on top of the preserves on 4 of the crackers. Toast the marshmallows on sticks or hangers until golden brown on all sides and softened. Put 3 marshmallows on top of each of the crackers with the chocolate and top each with the remaining crackers, raspberry preserve side-down. Arrange them on sheets of foil and put them on the grill. Close the cover and grill until the chocolate just begins to melt, about 30 seconds. Serve immediately. Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper and spray lightly with nonstick spray. In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. Cut the butter into the flour mixture until small crumbs form. In a separate bowl, whisk together the honey and milk. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary. Turn the dough out onto a well-floured surface and gently knead until smooth. Divide the dough in half. Cover with plastic wrap and chill in the refrigerator for 30 minutes. Work with half of the dough at a time, keeping the remaining dough covered. Transfer 1 piece of dough to a piece of parchment paper. Roll it out into a rectangle a bit larger than 10 by 14 inches and about 1/16-inch thick. Trim the edges and prick the dough evenly with a dough docker or fork. Transfer the dough to the baking sheet, sprinkle the top with half of the sugar and repeat with the remaining dough. Bake until slightly firm to the touch, about 12 to 15 minutes. Remove them from the oven, and immediately cut them into rectangles. Transfer them to a rack to cool ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 25853,"Mom's Famous Chop Suey and Noodles 2 to 2 1/2 pounds Wah King Noodle Company #4 Chinese Noodles 1 cup soy sauce 4 tablespoons brown sugar 5 tablespoons oil 4 tablespoons oyster sauce 4 chicken breasts slices into thin strips 6 to 8 pork chops sliced into thin strips 4 cups soy sauce 2 tablespoons oil 2 tablespoons cornstarch 2 to 3 tablespoons brown sugar 3 slices crushed ginger 4 cloves crushed garlic 2 to 3 tablespoons oyster sauce 2 tablespoons sherry 3 bundles green onions 2 heads broccoli 1 head cauliflower 1/2 pounds tender green beans 5 large carrots 1 large jicama 1 bunch celery 1 pound fresh mushrooms 1 pound Chinese snow peas 2 cans sliced water chestnuts 2 cans bamboo shoots Instructions: Boil noodles in water until tender. Drain and convert to large bowl. Add seasoning, soy, brown sugar, oil, oyster sauce and blend well. Spray large metal broiler pan with cooking spray and spread 1/4 of the noodles onto the pan evenly. Bake at 350 degrees, turning noodles every 10 minutes for 30 minutes total, or until dry. Repeat with remaining noodles, baking 1/4 of the batch at a time. Marinate meat separately. Then, set meat aside in separate marinades while preparing vegetables. Clean, wash, and julienne the vegetables. Set each vegetable aside in separate piles. Bring big pot of water to boil. Partially boil each vegetable group separately dipping them in the hot water for 1 minute or less. Do not par-boil the mushrooms or green onions. Saute the mushrooms in butter until cooked. Once the vegetables are all par-boiled or cooked, you can mix them together in a large bowl, along with the green onions. Add 1 tablespoon of oil to a hot stir-fry pan. Remove garlic pieces and ginger from the meat marinade. Divide pork and ginger from meat marinade. Divide pork and chicken into 3 batches a piece. Stir fry each batch very quickly until cooked through and mix meats. Set aside. Add 1 tablespoon of oil to the hot pan. Stir fry 2 to 3 handfuls of mixed vegetable for half a minute. Stir in small portion of meat mixture. Add 2 tablespoons of oyster sauce while stir frying. Toss together and serve on a bed of noodles. Repeat with the remaining ingredients. Be sure to keep the amount of vegetable you are stir frying in small batches until all has been cooked and blended together. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25854,"Guajillo Salsa 24 guajillo chiles, stemmed, seeded and deveined 4 cloves garlic, peeled 1/2 medium white onion, peeled 1 vine-ripened tomato, boiled 30 seconds, peeled and seeded Salt and freshly ground black pepper Salt and freshly ground black pepper
2 tablespoons vegetable oil 1 bay leaf Instructions: In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 25855,"Amazin' Gazpacho 2 cups tomato juice 1 tablespoon extra-virgin olive oil 1 cup cooked sweet corn 1 tomato, peeled 1/2 red bell pepper 1/2 cucumber, peeled 1/4 cup fresh cilantro leaves 1 tablespoon lemon juice 1 to 2 tablespoons horseradish mustard (recommended: Blue Crab Bay Company) 1/2 teaspoon Worcestershire sauce Dash salt Pinch pepper 6 stalks celery, halved lengthwise Instructions: Combine all ingredients, except celery, in a blender; blend to desired chunkiness. Cover and refrigerate. Serve chilled in bowls with celery as garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25856,"Sicilian Mussels Marinara Kosher salt 10 ounces spaghetti 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, chopped 1/4 teaspoon red pepper flakes 1 28-ounce can whole plum tomatoes 2 bay leaves 1/2 cup bottled clam juice 1 1/2 pounds mussels, scrubbed and debearded 1 tablespoon chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes; cook, stirring, until the garlic is slightly softened, about 1 minute. Drain the tomatoes, reserving 1/2 cup juice; crush the tomatoes with your hands and set aside. Add the tomato juice and bay leaves to the skillet. Cook, stirring, until slightly thickened, about 2 minutes. Add the clam juice and 1/4 teaspoon salt and cook until the liquid evaporates slightly, about 2 minutes. Add the crushed tomatoes and bring to a boil over medium heat. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 12 minutes. Increase the heat to high. Remove the bay leaves and add the mussels to the sauce. Cover and cook until the mussels open, about 5 minutes. (Discard any unopened mussels.) Add the spaghetti and parsley; toss to coat. Season with salt and drizzle with more olive oil. ","[Nebbiolo, Barbaresco, Dolcetto, Valpolicella]" 25857,"Chicken Stuffing Casserole 2-1/2 cups chicken broth 1 cup butter OR margarine 1/2 cup chopped celery 1 can (4 ounces) mushrooms, drained 1/4 cup Spice Islands? Parsley 2 tablespoons Spice Islands? Minced Onion 1-1/2 teaspoons Spice Islands? Sage 1 teaspoon Spice Islands? Poultry Seasoning 1 teaspoon salt 1/2 teaspoon Spice Islands? Sweet Basil 1/2 teaspoon Spice Islands? Fine Grind Black Pepper 12 cups day old bread cubes OR unseasoned bread cubes for stuffing 2 eggs 1 can (10-3/4 ounces) condensed cream of chicken soup 5 cups chopped, cooked chicken OR turkey Instructions: Combine broth, butter, celery, mushrooms, parsley, onions, sage, poultry seasoning, salt, basil and pepper in a large saucepan; simmer for 10 minutes. Place bread cubes in a large bowl. Combine eggs, soup and chicken; stir into broth mixture until smooth. Pour over bread and mix well. Place mixture in a greased 5-quart slow cooker. Cover and cook on LOW for 5 hours or until a thermometer inserted into center of stuffing reads 160F. Note: Stuffing can also be placed in a greased, covered casserole dish, and baked at 275F for 3 hours. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 25858,"Zucchini Pickled Noodles 2/3 cup olive oil 2 cloves garlic 1/4 white onion 1 jalapeno pepper, optional
2/3 cup water
2/3 cup white distilled vinegar
2 teaspoons crumbled dried Mexican oregano
2 teaspoons whole peppercorns
2 bay leaves
3 medium zucchini, spiraled into noodles
Kosher salt
Instructions: Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic, onion and jalapeno, if using, and cook until the onion is slightly cooked, but still crispy, about 5 minutes. Add the water and vinegar and bring to a simmer (see Cook's Note). Remove from the heat and add the oregano, peppercorns, bay leaves and zucchini noodles. Season with salt. Place in a jar without a lid and let cool slightly. When done cooling, place on the lid and refrigerate. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 25859,"Orange Almond Cake 6 eggs 3/4 cup/155 g sugar Zest of 3 oranges 1 1/2 cups/200 g almonds, ground Juice of 3 oranges 1/2 cup/95 g sugar A glug of orange liqueur, such as Grand Marnier, optional Candied orange zest, for serving Whipped cream, for serving Instructions: Preheat the oven to 350 degrees F/180 degrees C. Grease and line a 9-to-10-inch/23 to 25 cm cake pan (springform or tube pan). For the cake: Separate the eggs into two bowls. Beat the yolks with the sugar and zest, then stir in the almonds. Beat the whites to peaks. Stir a spoonful of whites into the yolk mixture, then fold in the rest, gently. Pour the batter into the pan and bake until set, about 45 minutes. Let cool slightly, then unmold onto a serving platter. For the syrup: Heat the orange juice and sugar together in a saucepan and boil for 5 minutes. Stir in the liqueur if using. Spoon the syrup evenly over the cake, letting the syrup soak in as you go (it will absorb all of it). Serve the cake with candied orange zest on top and whipped cream on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25860,"Sizzling Watermelon 1 cup watermelon, cubed
1/4 cup fresh mint leaves
1 teaspoon crushed cl de arbol flakes
1 teaspoon salt
1 teaspoon sugar
1 tablespoon orange zest
1 packet watermelon carbonated candy, such as Pop Rocks
Instructions: Combine the watermelon and one-third of the mint in an airtight container and refrigerate overnight. Mix together the cl de arbol, salt and sugar. Finely chop the remaining mint. Arrange the watermelon on a plate and sprinkle with the cl de arbol mixture. Top with the mint, orange zest and watermelon candy. Enjoy ice cold. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 25861,"Spiced and Honey Glazed Ham with Savory Bread Pudding 2 cups honey, for glazing 2 tablespoons Toasted Spice Rub, recipe follows 1 tablespoon finely chopped fresh thyme leaves 1 country ham 6 celery stalks 1 loaf country-style bread (about 1 pound) 5 tablespoons unsalted butter, cut into tablespoon-sized pieces, divided 1 cup finely chopped yellow onion Finely ground sea salt, preferably gray salt 1 tablespoon finely chopped fresh thyme leaves 3/4 cup plus 2 tablespoons freshly grated Parmesan, divided 3 cups whole milk 6 large eggs 1/2 teaspoon freshly grated nutmeg 1/4 pound blue cheese, crumbled 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup (1-ounce) pure California chili powder 2 tablespoons kosher salt 2 tablespoons ground cinnamon Instructions: For the spiced and honey glazed ham: Preheat oven to 425 degrees F. Blend together the honey, Toasted Spice Rub and thyme. Place ham on an open brown paper bag or waxed paper for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey mixture. Add about 1/2 cup of water to the base of a roasting pan. Lay the celery sticks in the bottom of the pan and then place the ham on top of the celery. Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired. For the savory bread pudding: Preheat the oven to 425 degrees F. Using a serrated knife, shave off the thicker parts of the crust from the bread loaf. Cut the bread into 1-inch cubes and place in a large bowl. Spread the bread cubes in a single layer on a 13 by 18-inch rimmed baking sheet. Bake until lightly toasted, about 8 minutes. Remove from the oven and place in a large bowl. Leave the oven on. In a skillet, melt 4 tablespoons of the butter over high heat and cook, without stirring, until it turns nut brown, about 5 minutes. Reduce the heat to medium, add the onion and a pinch of salt, and cook, stirring occasionally, until the onion begins to brown, about 5 minutes. Add the thyme and cook for 10 seconds to release its fragrance. Pour the onion mixture over the toasted bread. Add 3/4 cup of the Parmesan and toss well. In a medium bowl, whisk together the milk, eggs, and nutmeg. Pour the milk mixture over the bread and toss well. Butter a 9 by 13-inch baking dish with the remaining 1 tablespoon butter. Arrange the toasted bread evenly in the baking dish. Pour the custard evenly over the bread. Scatter the blue cheese and the remaining 2 tablespoons Parmesan over the top. Bake until the bread is golden brown and crispy on top and a thin knife blade inserted into the custard comes out almost clean, about 30 minutes. Remove the dish from the oven and let cool for 15 minutes. Cut into individual servings and serve warm. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze. *See Chef's Notes ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25862,"BLT Frittata 3 tablespoons extra-virgin olive oil, 3 turns of the pan 1/4 pound sliced pancetta, chopped 4 cloves garlic, chopped 2 bundles arugula, trimmed and chopped, about 3 cups, loosely packed 1 (15-ounce) can diced tomatoes, drained 12 extra-large eggs 1/3 cup half-and-half, eye ball it 1 teaspoon salt Black pepper Instructions: Preheat oven to 400 degrees F. Heat a 12-inch nonstick ovensafe skillet over medium high heat. Add oil, pancetta, and garlic to the pan. When pancetta browns at edges and begins to crisp, add arugula. Wilt arugula, stir in tomatoes. Beat eggs together with half-and-half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25863,"Complete Breakfast Smoothie 1 cup milk 1/4 cup chilled very strong coffee 2 tablespoons peanut butter
1 tablespoon coconut oil
1 teaspoon honey
1/2 teaspoon vanilla extract
2 frozen peeled ripe bananas, cut into 1-inch chunks Instructions: Add the milk, coffee, peanut butter, coconut oil, honey, vanilla and bananas to a blender and puree until smooth. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25864,"Microwave Ropa Vieja 1 small onion, sliced 1/4 inch thick 3 cloves garlic, minced 1 teaspoon ground cumin 1/4 teaspoon dried oregano 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper One 14-ounce can crushed tomatoes 1 cup low-sodium beef broth 1/2 cup jarred roasted red peppers, sliced 2 teaspoons soy sauce 1 dried bay leaf 1 1/4 pounds flank steak, cut along the grain into 3-by-1 1/2-inch strips 1/3 cup pimento-stuffed olives, halved 3 tablespoons roughly chopped fresh cilantro leaves Cooked rice, for serving Instructions: Toss the onion, garlic, cumin, oregano, oil, 1/2 teaspoon salt and a few grinds of black pepper in a microwave-safe 4-quart bowl. Tightly cover the bowl with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until the onions are soft and translucent, about 4 minutes. (See Cook's Note re cooking times.) If the onions aren't cooked through, cover and microwave again in 30-second increments. (When removing the plastic wrap, be careful to avoid the hot steam.) Add the tomatoes, beef broth, red peppers, soy sauce, bay leaf, 1/2 teaspoon salt and some black pepper. Stir, then nestle in the steak. Tightly cover the bowl with 2 pieces of plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) for 20 minutes. Carefully remove the plastic wrap (the bowl will be very hot), stir and cover again. Microwave on high (at 100 percent power) for another 20 minutes. Uncover the bowl, and let cool for 5 minutes. Remove the steak with a slotted spoon onto a cutting board. (It will not be fall-apart tender at this stage but should be shreddable.) Using two forks, shred the steak; return it to the bowl, and stir in the olives. Tightly cover the bowl with plastic wrap, cut a small slit in the center and microwave at 100 percent power for 5 minutes. Let the ropa vieja sit, covered, for 5 minutes. Stir in the cilantro, and serve with rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 25865,"Roasted Sweet Potatoes with Honey and Pecans 2 1/2 pounds small sweet potatoes (about 6) 4 tablespoons (1/2 stick) unsalted butter, melted 2 tablespoons honey 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger Kosher salt 1/3 cup chopped pecans Instructions: Preheat the oven to 400 degrees F. Pierce the sweet potatoes all over with a fork and microwave on high until cooked through, 8 to 12 minutes, turning them over halfway through the cooking time. Start checking for doneness during the last 4 minutes of cooking time. They should feel soft when you squeeze them. Cut into thick rounds and arrange decoratively in a small or medium baking dish. Stir together the melted butter, honey, cinnamon, allspice, ginger and 1/4 teaspoon salt until smooth. Pour over the potatoes and toss to coat. Roast until the honey butter is bubbly and the potatoes are glazed, about 20 minutes. Sprinkle with a pinch of salt and top with pecans. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 25866,"Mushroom and Swiss Wellington Pie 3 tablespoons olive oil One 2 1/2-pound chuck pot roast, cut into 6 wedges (try to find a round-ish one!)
Kosher salt and black pepper 3 cloves garlic, minced
3 shallots, finely diced
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons minced fresh parsley
1 pound sliced cremini mushrooms
1/4 cup dry red wine
3 tablespoons Dijon mustard
2 tablespoons instant flour, such as Wondra
6 slices Swiss cheese
1 sheet frozen puff pastry, thawed
1 egg whisked with 1 teaspoon water
Sliced chives, for garnish
Instructions: Set a crisping pressure cooker to sear/saute on high, then add the olive oil to the pot. Season the meat liberally with salt and pepper, When the crisping pressure cooker has preheated, sear the meat in the pot, 3 minutes on each side. Add the garlic, shallot, thyme, parsley, mushrooms and about a teaspoon more salt to season the mushrooms. Add the red wine and mustard. Set to high pressure for 25 minutes, then lock on the pressure lid. After 25 minutes, release the pressure, then stir in the instant flour. Place the cheese slices over the roast pieces, then add the puff pastry, tucking the corners up. Brush the egg wash on the puff pastry. Air-fry at 390 degrees F for 10 minutes. Sprinkle with chives and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25867,"Black Forest Torte 1 pkg Duncan Hines? Moist Deluxe? Dark Chocolate Fudge Cake Mix 1 1/3 cups water 1/2 cup vegetable oil 3 large eggs 2 1/2 cups whipping cream 2 1/2 tbsp confectioners' sugar 1 (21 oz) can cherry pie filling Instructions: Preheat oven to 375 degrees F. Grease and flour two 8-inch round cake pans. Prepare, bake and cool cake according to package directions. Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually. To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 25868,"Make Your Own Takeout Cashew Chicken or Pork with Orange Sauce and Scallion Rice 2 cups chicken stock 2 tablespoons canola, vegetable or other high-temperature cooking oil 1 cup white rice 1 small bunch scallions, thinly sliced on an angle 6 chicken cutlets or chicken thighs or 6 thin pork loin chops 1 large bundle broccolini or 1 head broccoli Salt 1 1/2 inches fresh gingerroot, peeled and finely chopped or grated 2 to 3 garlic cloves, finely chopped 3 tablespoons tamari (aged soy sauce) 1/3 cup orange marmalade 1/2 cup roasted unsalted cashews Instructions: In a sauce pot, heat 1 1/2 cups of the stock and 1 tablespoon of the vegetable oil. Bring to a boil and stir in the rice. Lower the heat and bring to a bubble, cover, and simmer until the rice is tender, about 18 minutes. Fluff with a fork and add the scallions. Meanwhile, thinly slice the chicken or pork. Trim the broccolini or broccoli and cut into 2-inch pieces or florets. Bring 2 inches of water to a boil in a shallow pot or deep skillet over medium heat. Salt the water and cook the broccolini or florets until tender-crisp, about 3 to 4 minutes. Drain. Heat a large skillet over high heat while the broccolini cooks. Add 1/2 tablespoon of the oil and when it begins to smoke or ripple, add the chicken and brown it for 5 to 6 minutes, turning once, then transfer it to a plate. Add the remaining 1/2 tablespoon of oil to the pan, stir in the ginger and garlic and cook for 1 minute. Add the tamari, the marmalade, and the remaining 1/2 cup of chicken stock. Slide the chicken, broccolini, and cashews into the pan and stir to combine with the sauce. Simmer for another 1 to 2 minutes. Scoop the chicken mixture into serving dishes, top with a scoop of rice, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 25869,"Chocolate Dipped Peanut Butter S'mores 1/2 cup smooth peanut butter 16 graham cracker squares (8 whole rectangular pieces, halved)
1/2 cup chocolate-hazelnut spread
8 marshmallows
1 package white almond bark 1 package milk chocolate chips or other melting chocolate Decorating suggestions: chopped pistachios, chopped pretzels, rainbow sprinkles and chocolate sprinkles Instructions: Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate-hazelnut spread onto one side of the other 8 squares. Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top. Place 1 toasted marshmallow onto each of the peanut-butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently. Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted. When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you'd like to use. Repeat with the remaining 4 sandwiches, dipping them in the milk chocolate and finishing with the desired toppings. Place in the fridge for at least 30 minutes. Then you can store the s'mores at room temperature or in the fridge until you're ready to serve! ","[Riesling, Moscato, Gewrztraminer, Pinot Grigio]

" 25870,"Gazpacho Pasta Salad 8 ounces medium-size shaped pasta, such as pipette or cavatappi 3 tablespoons olive oil 2 tablespoons red-wine vinegar 3 medium-size cloves garlic, finely chopped 1/2 teaspoon paprika 1/2 teaspoon salt 1 can (14.5 ounces) diced tomatoes with jalapeno chiles 1 large sweet green pepper, cored, seeded and cut into 1/2-inch pieces (about 1 cup) 2 medium-size ribs celery, cut into 1/2-inch pieces (about 1 cup) 1/2 seedless cucumber, peeled, quartered lengthwise and sliced crosswise into 1/2-inch-thick pieces (about 1 1/4 cups) Chopped fresh parsley leaves, optional Instructions: Cook pasta in large, deep pot of lightly salted water until al dente, firm yet tender, following package directions. Drain; rinse with cold water; drain. Meanwhile, in large bowl, whisk oil, vinegar, garlic, paprika and salt. Add tomatoes with their juice, green pepper, celery and cucumber; toss to mix. Add pasta; toss to coat. Garnish with parsley, if desired. Serve immediately or refrigerate, covered, 30 minutes to chill. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 25871,"Magical No-Bake S\u2019mores Cake 1 1/2 cups ice cold milk 1 3.9-ounce box instant chocolate pudding
1 1/2 cups marshmallow creme 1 cup whipped topping (from the tub)
3 sleeves cinnamon graham crackers 1/4 cup shaved or shredded semisweet chocolate Instructions: Make the chocolate layer: Whisk together the milk and pudding mix in a medium bowl and allow to firm up according to the instructions on the box. Make the marshmallow layer: Beat the marshmallow creme and whipped topping in a large bowl with a mixer until smooth. To assemble: Line the bottom of an 8-inch square baking dish with some of the graham crackers, breaking them up if needed to make a single layer. Spread half of the chocolate pudding evenly over the graham crackers. Add another layer of graham crackers to the dish and cover evenly with half of the marshmallow mixture. Repeat these layers ending with the marshmallow mixture on the top. Sprinkle with the shaved chocolate and refrigerate at least 4 hours before cutting and serving. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato and Basil Pasta 1 lb pasta of your choice 1/4 cup olive oil 2 cloves garlic, minced 1 can (28 oz)" 25872,"Sauteed Cabbage 1 small head white cabbage, including outer green leaves (2 1/2 pounds) 2 tablespoons unsalted butter 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm. ","[Chardonnay, Riesling, Gewrztraminer]" 25873,"Greek Pork Chops with Zucchini and Feta 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sweet paprika 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 4 1/2- to 3/4-inch-thick lean bone-in pork rib chops 1 tablespoon canola oil 2 medium zucchini, halved lengthwise and sliced crosswise into 1/4-inch-thick pieces 1/4 teaspoon kosher salt 2 tablespoons finely chopped fresh parsley (basil, mint, or oregano is great, too) 1 medium tomato, finely chopped 1 teaspoon olive oil Juice of 1/2 lemon 1/4 cup finely crumbled feta cheese (about 2 ounces) Instructions: To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl. Set the pork chops on a cutting board and season both sides of each chop with the spice blend.
Heat a large skillet over high heat for 1 minute. Add the canola oil, and once it shimmers, add the chops. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3 to 4 minutes. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2 to 3 minutes more. Transfer to a plate and set aside.
To cook the zucchini: Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3 to 4 minutes. Stir in the herbs, then transfer the zucchini to a medium bowl. Stir in the tomato, olive oil, and lemon juice, then sprinkle with the feta cheese.
Divide the zucchini among 4 plates and serve with the pork chops.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 25874,"Pea and Basil Soup 2 tablespoons olive oil 1 tablespoon butter 1 small onion, diced 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds (about 4 1/2 cups) frozen peas 3/4 cup chopped fresh basil leaves 2 cups chicken broth, divided 2 cups cream 4 to 6 very thin slices fresh mozzarella cheese 1/4 cup diced roasted red bell peppers (jarred is fine) Instructions: Place a medium soup pot over medium heat. Add the olive oil, butter, onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. Add the peas and basil, and heat until the peas are thawed. Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling. To serve, place the soup in bowls. Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 25875,"Mexican Sliced Spiced Pork Soft Tacos with Texas Oven Fries 4 large russet potatoes, scrubbed and dried 4 to 5 tablespoons extra-virgin olive oil, divided Salt and pepper 1 tablespoon chipotle chili powder 1/2 cup pumpkin seeds 1 tablespoon ground cumin 1 tablespoon gound coriander 2 pork tenderloins, trimmed 1 onion, chopped 2 cloves garlic, grated or chopped 1 jalapeno pepper, seeded and chopped 12 tomatillos, peeled and chopped 1 lime, zested and juiced 2 to 3 tablespoons finely chopped cilantro leaves 1/4 red cabbage, shredded 1 small red onion, quartered and thinly sliced 12 (6 inch) soft flour tortillas Instructions: Heat oven to 500 degrees F. Heat a grill pan to high. Cut potatoes into Texas fries, 10 per potato. Coat in extra-virgin olive oil, about 2 to 3 tablespoons, then season with chipotle powder, salt and pepper and roast 25 minutes, turning once. Toast pumpkin seeds in a small skillet 2 minutes then grind in food processor or spice mill or a coffee bean grinder. Mix the ground pumpkin seeds with cumin and coriander. Season the tenderloin with salt and pepper and rub with the spices. Rub the grill pan with extra-virgin olive oil and grill pork tenderloins 20 minutes. Heat a skillet over medium-high heat with a tablespoon extra-virgin olive oil, a turn of the pan. Add the chopped onion, garlic, jalapeno and cook a few minutes while you chop tomatillos. Add the tomatillos, season with salt and pepper and cook 7 to 8 minutes. Stir in lime zest and juice and cilantro and remove from heat. While salsa is cooking, toss the cabbage with sliced onion. Wrap the tortillas in damp clean towel and warm in microwave 2 minutes or put in the oven after you remove potatoes for 1 to 2 minutes. Thinly slice pork and serve 1/2 tenderloin per person. Wrap pork slices in soft tacos with salsa and some shredded cabbage and red onions. Serve with Texas chipotle fries. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]

" 25876,"Charleston Shrimp and Grits with Tasso Blue Crab Gravy 4 tablespoons unsalted butter 8 ounces tasso ham, finely diced 1 cup finely diced white onion 1 red pepper, finely diced 1 green pepper, finely diced 1 yellow pepper, finely diced 1 tablespoon spicy blackening Cajun seasoning 1 tablespoon kosher salt 1/4 cup light brown sugar 2 teaspoons onion powder 1 tablespoon finely minced garlic 1 1/2 cups all-purpose flour 8 cups fish stock or vegetable or chicken stock, divided 4 ounces lump blue crab 4 pounds shrimp, peeled and deveined 3 pounds spicy sausage, thinly sliced Grits, optional Instructions: To make the Tasoo Blue Crab Gravy: Preheat a large bottom pot to medium-high heat. Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use. In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25877,"Whiskey-Glazed Sweet Potatoes 3 pounds sweet potatoes (about 4 large) 1 cup pecans 4 tablespoons unsalted butter, plus more for preparing baking dish 3/4 cup agave syrup, preferably amber 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper 1/2 teaspoon kosher salt 1/4 cup whiskey 2 cups crisp apples, peeled, cored, and sliced into 1-inch pieces Instructions: Preheat the oven to 375 degrees F. Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool. In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more. Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven. Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes. Remove and serve immediately. ","[Bourbon, Rye, Scotch, Merlot]

" 25878,"Grilled Rosemary-Pecan Quail 1/2 cup pecans, roasted and roughly chopped 1 teaspoon rosemary, finely chopped 4 boned quails, washed and dried Pinch salt and pepper 1/4 cup cane syrup 1/4 cup melted butter Instructions: Mix the pecans and rosemary together, and divide into 4 parts. Stuff the cavity of the quail with the mixture. Salt and pepper the quails and grill over hot coals for 5 minutes per side. While the quails are grilling, mix together the cane syrup and butter, and drizzle over the quails immediately after pulling them off the grill, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25879,"Tomato Soup with Grilled Cheese 2 tablespoons oil (I'm using olive) 1 medium onion (I'm using yellow), sliced or chopped Salt 4 cloves garlic, thinly sliced One 28-ounce can tomato product (I'm using chopped tomatoes) 1 1/2 cups liquid, such as water, vegetable stock or chicken stock (I'm using chicken stock) 3/4 cup cream or milk, optional 2 tablespoons hot sauce, optional 1 tablespoon oregano, optional 2 tablespoons mayonnaise or melted butter 8 slices bread (I'm using white) 6 ounces grated hard cheese (I'm using Parmesan) 16 slices cheese (I'm using Cheddar) 2 tablespoons mustard, optional (I'm using coarse grain) Instructions: For the tomato soup: Heat a large saucepan over medium heat and add the oil. When hot, add the onion and a large pinch of salt and cook until starting to soften, about 2 minutes. Add the garlic and cook for an additional minute. Mix in the tomatoes and chicken stock. Add the cream, hot sauce and oregano if using and bring to a simmer. Simmer until thickened and the flavors come together, 20 to 30 minutes. Taste and season with additional salt if needed. Let cool slightly, then transfer to a blender and puree until smooth. For the grilled cheese: Heat a large skillet or griddle over medium heat. Spread the mayonnaise or melted butter on one side of each slice of bread. Sprinkle the Parmesan over the mayonnaise or butter. Flip the slices and put 4 pieces of Cheddar on 4 of the bread slices. Spread the other bread slices with mustard, if using, and close the slices together to form sandwiches (the mayonnaise and Parmesan should be on the outside). Working in batches if necessary, transfer the sandwiches to the skillet and cook until browned and toasted, 2 to 3 minutes per side. Slice and serve with the tomato soup.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25880,"Sweet Potato Hummus and Goat Cheese Snacks 24 Crunchmaster Pumpkin Harvest Crackers 1/2 cup chopped cooked sweet potato 3/4 cup canned chickpeas, drained and rinsed 1 clove garlic 3 tbsp tahini 5 tsp lemon juice 1/2 tsp salt 1/4 tsp pepper 1/4 tsp ground cumin 4 tbsp crumbled goat cheese 2 tbsp toasted pumpkin seeds Instructions: In food processor, blend sweet potatoes, chickpeas, tahini, lemon juice, garlic, salt, pepper, cumin and 1/3 cup water until smooth, scraping down sides if necessary. Spread 2 tsp hummus over each Crunchmaster Pumpkin Harvest Cracker. Sprinkle with goat cheese and pumpkin seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 25881,"Roasted Pecans 1 1/2 tablespoons unsalted butter 1 teaspoon salt 1/4 teaspoon cayenne pepper or to taste 2 cups pecans Instructions: Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups pecans, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towels. ","[Chardonnay, Riesling, Viognier]" 25882,"Individual Molten Chocolate Coconut Cakes 1/4 cup shredded sweetened coconut 8 ounces imported bittersweet chocolate chips (recommended: Ghirdelli) 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cut into cubes 3 eggs 3 egg yolks 3 tablespoons coconut extract 1/4 cup sugar 5 tablespoons all-purpose flour Powdered sugar, for decorating Instructions: Preheat oven to 325 degrees F, butter and flour 6 (6-ounce) custard cups. Toast coconut: Spread coconut on a nongreased baking sheet and put in oven until lightly brown and fragrant (about 10 minutes). Remove from the oven and reserve. Put 6 ounces of the chocolate and the butter and 1 tablespoon of the coconut extract in a double broiler being careful not to let the bowl that the chocolate mixture is in come in contact with the boiling water. Stir until all of the chocolate is melted and the mixture is smooth and glossy, take off heat and let cool slightly (about 2 to 3 minutes). Use an electric mixer with the whisk attachment to beat the eggs, yolks, sugar, and remaining 2 tablespoons of coconut extract at low-medium speed for 2 to 3 minutes. Increase speed to high and beat until the egg mixture becomes pale and thick (about 5 to 8 additional minutes). Reduce speed back to its lowest setting (we don't want a cloud of flour in our kitchen!). Gradually sift in the flour while mixing, add the chocolate mixture to the egg mixture and beat again until completely incorporated and mixture is thick and glossy being careful not to overmix (about 5 minutes). Carefully fold in toasted coconut. Fill each prepared custard cup about half way, place a few of the remaining chocolate chips into each custard cup. Top off each with remaining batter. Place all custard cups on a baking dish that is at least 1/2-inch deep (in case of any spills). Bake cakes until edges are set and center is still slightly jiggly (about 12 minutes). Let cool slightly making sure you don't cool the cakes too much, they're best served warm. Carefully run a knife around the edges to loosen the cake and invert the cake onto individual plate. Dust with powdered sugar and more toasted coconut flakes, if desired. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 25883,"Chocolate Souffle 2 tablespoons butter 2 tablespoons all-purpose flour 3/4 cup milk Pinch kosher salt 1 teaspoon vanilla extract 4 ounces semisweet chocolate 1/3 cup sugar 2 tablespoons Grand Marnier 3 egg yolks 4 egg whites Instructions: Preheat the oven to 400 degrees F. In a small saucepan melt the butter. Add the flour and whisk to blend. In another pan bring milk just to a boil, and then whisk the milk into flour and butter mix, add the salt and vanilla. Allow the milk to cool. In a bowl over simmering water melt the chocolate, sugar, and Grand Marnier, add the egg yolks, 1 at a time, whisking well to incorporate after each addition. Stir in the milk mixture. Whip the egg whites to stiff peaks, and fold them into the chocolate mix. Put the souffle mix into ramekins or souffle cups that have been buttered and sugared. Bake 12 to 16 minutes or until puffed and browned. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 25884,"Elvis Cookies Nonstick cooking spray 3 cups sugar 2 sticks (1 cup) butter, softened 1 cup peanut butter (crunchy or smooth, your call) 2 tablespoons molasses 1 tablespoon pure vanilla extract Big pinch of baking powder 2 teaspoons kosher salt 3 very ripe bananas 2 1/2 cups all-purpose flour 1 1/4 cups chocolate chips 5 ounces pretzels, smashed (about 3/4 cup pretzel crumbs) 10 bacon strips, cooked crisp and chopped fine Instructions: Preheat the oven to 350 degrees F and spray a baking sheet or sheets with cooking spray. In a big bowl, mix the sugar, butter, peanut butter, molasses, vanilla, baking powder and salt until it's all one color. Add the bananas and mash them up real good in there. Add the flour and gently mix until incorporated, with no lumps. Fold in the chocolate chips, pretzel pieces and bacon. Using two spoons, form balls about the size of a large walnut and drop them on the prepared baking sheet(s) at least 2 inches apart. Place the sheet(s) in the fridge to chill for 10 minutes. Bake for 12 minutes, or until golden on the outside and super gooey in the middle, just like the King would want them. Let cool on a wire rack off the baking sheet. Find this recipe and more in Duff Bakes: Think and Bake Like a Pro at Home ($27.50, William Morrow). ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 25885,"Agua Fresca 4 cups chopped peeled ripe fruit, such as melons, peaches, nectarines, mango and pineapples or berries (see Cook\u2019s Note) 4 cups cold filtered water, plus more as needed 1/4 cup honey, or to taste (see Cook\u2019s Note) 1/2 cup loosely packed mint leaves Juice and zest of 2 limes Instructions: Combine the fruit, water, honey, mint and lime juice and zest in a blender and blend until smooth. If needed, add more water to move things in the blender. Strain through a mesh strainer into a pitcher and discard the solids. This will remove excess pulp. Taste and add more sweetener if needed Serve the agua fresca over ice. The juice may begin to separate after time, but it can be stirred again before serving. Refrigerate any leftover agua fresca for up to 3 days. ","[Viognier, Vermentino, Sauvignon Blanc, Moscato]" 25886,"Cheddar Cheese Soup 4 tablespoons butter 1 tablespoon olive oil 4 carrots, peeled and diced 2 green bell peppers, seeded and diced 3 tablespoons all-purpose flour 1/2 cup powdered milk 3 cups vegetable stock 1/2 cup sherry 2 cups grated cheddar cheese 1 1/2 cups milk 1/2 tablespoon paprika 1/2 cup finely chopped parsley Salt and pepper Instructions: Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25887,"Roasted Asparagus Wrapped in Prosciutto 1 pound asparagus (about 19 stalks), trimmed 1 tablespoon olive oil Salt and freshly ground black pepper 6 to 8 paper-thin slices prosciutto, halved lengthwise Instructions: Preheat the oven to 400 degrees F. Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely. Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25888,"Triple Berry Meringue Bars Crisco? Original No-Stick Cooking Spray 6 tbsps. butter, softened 1/2 cup powdered sugar 3/4 cup Pillsbury BEST? All Purpose Flour 1/2 cup Smucker's? Orchard's Finest? Northwest Triple Berry Preserves 2 egg whites 1/4 cup sugar 1/3 cup sweetened coconut flakes 1/2 cup sliced almonds Instructions: HEAT oven to 350 degrees F. Line 8-inch square pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray. COMBINE butter, powdered sugar and flour in medium bowl. Stir with fork until evenly moistened and mixture comes together to form a ball of dough. Press evenly in prepared pan. BAKE 15 to 18 minutes or until just beginning to brown. Spread preserves over crust. Beat egg whites until soft peaks form. Add sugar gradually. Beat until stiff peaks form. Fold in coconut. Spread over preserves. Sprinkle with almonds. BAKE 22 to 25 minutes or until golden brown. Cool completely. Remove from pan lifting with edges of foil. ","[Bubbly sparkling wines such as Prosecco, Cava, or Asti]" 25889,"Triple-Chocolate Pudding Whipped cream and shaved chocolate, for topping (optional) 3 tablespoons unsalted butter 4 1/2 ounces semisweet chocolate (no more than 62 percent cacao), finely chopped 1 ounce unsweetened chocolate, finely chopped 3 cups whole milk 1 cup sugar 1/4 cup Dutch-process cocoa powder 3 tablespoons cornstarch 1/8 teaspoon fine sea salt 3 large eggs plus 1 egg yolk 1/4 cup heavy cream 1 tablespoon dark rum 1 teaspoon pure vanilla extract Instructions: Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the chocolates and stir until melted and smooth. Remove the bowl from the saucepan. Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming. Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking oftenand scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds. Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like a skin on your pudding, do not cover.) Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped cream and shaved chocolate. ","[Pinot Noir, Tawny Port, Moscato, Riesling]" 25890,"Mean Green Turkey Machine 12 to 14 pound turkey Brine, recipe follows 1 tablespoon freshly cracked black pepper, plus more for seasoning 1 tablespoon kosher salt, plus more for seasoning 4 large pasilla peppers 2 serrano peppers 1 tablespoon canola oil 1 tablespoon chopped garlic 1 tablespoon ground cumin 1 cup chopped cilantro leaves, (about 1 bunch), plus 1/2 bunch, whole leaves 2 cups sliced scallions, (about 2 bunches) 2 limes, 1 zested and juiced, 1 cut in 1/2 1/2 cup tequila, divided 1 onion, peeled and quartered 1 cup chicken stock 1/3 cup half-and-half 4 cups water 1/2 cup kosher salt 1/2 cup agave syrup 1 teaspoon red pepper flakes 6 cloves garlic 1 tablespoon black peppercorns 1 bay leaf In a medium saucepan over high heat, add 2 cups of the water and the remaining ingredients. Stir until the salt is completely dissolved. Add the remaining 2 cups of water and allow the brine to cool to room temperature before using. Instructions: Rinse the turkey. Add the brine to a large container or resealable plastic bag and submerge the turkey. Refrigerate for 8 to 12 hours. Rinse and dry the turkey. Preheat the oven to 400 degrees F. Season the turkey inside and out with salt and pepper. Prepare the peppers by arranging them under a low broiler until blackened. Put them in a large bowl and cover with foil until cool enough to handle. Remove the skin, stems and seeds (do not rinse under water) and dice. In a medium saute pan over medium-high heat, add the canola oil and when hot, add the diced peppers and saute for 2 to 3 minutes. Add the, garlic, cumin, chopped cilantro and the scallions. Cook for 2 to 3 minutes and season with a little salt and pepper, to taste. Stir in the zest and juice of 1 lime, and deglaze with 1/4 cup of the tequila. Remove from heat, transfer to a plate, spreading evenly, and allow to cool. Carefully run your hand under breast skin of the turkey, creating a pocket from the neck to the bottom of breast on both sides. Stand the turkey up in a large bowl or 8 cup measuring container, to assist in keeping the turkey upright. Gently stuff half of the pepper mixture into each skin pocket, lay the bird on its back and even out the pepper stuffing. Trim any extra fat off the body and tuck the wings behind. Put the onion, a 1/2 bunch of cilantro and the cut lime halves into the cavity and arrange on a roasting rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 15 to 20 minutes per pound, about 3 1/2 hours. Remove the turkey from the oven to a cutting board. Tent with aluminum foil and let rest for 15 minutes. While the turkey is resting, skim any fat off the top of the pan drippings and heat over medium-high heat. Scrape any bits off the bottom and add the chicken stock. Reduce for 8 minutes, then lower the heat and add the half-and-half and remaining tequila. Reduce for 5 minutes and adjust seasoning with salt and pepper, to taste. Strain and hold warm. Carve the turkey, arrange on a serving platter and serve with the au jus. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25891,"Sharita's Pizza Pasta 1 bag (12-ounces) penne pasta 1 jar spaghetti sauce 1 can pizza sauce 1 green pepper, diced 1 can sliced mushrooms 1 cup sliced green olives 1 package pepperoni 1 cup grated mozzarella cheese 1 cup grated Monterey Jack cheese Instructions: Prepare pasta according to package directions, drain and set aside. In a large pot combine the sauces, pepper, mushrooms and olives. Heat until hot but not bubbling. Slice pepperoni pieces in 1/2 and add to sauce. Remove from heat and combine with pasta. Pour into an 11 by 13-inch baking pan. Combine the cheeses and sprinkle over pasta. Bake in a preheated 350 degree oven until cheese is melted and sauce is bubbling. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 25892,"Wheat Berry Salad with Caramelized Onions and Grapes 1 cup wheat berries 6 tablespoons olive oil (divided) 1 large yellow onion, halved and thinly sliced 1 tablespoon chopped fresh thyme 2 cups green and red seedless California grapes, halved 1 cup baby arugula, washed and dried 1 garlic clove 1/2 teaspoon kosher salt 3 tablespoons red wine vinegar 1/4 teaspoon Aleppo pepper or pinch cayenne 1/2 cup crumbled feta cheese Instructions: Cook the wheat berries in a pot of boiling, salted water until they are cooked but still quite crunchy, about 55 to 60 minutes. Drain and transfer to a large bowl. Meanwhile, heat 5 tablespoons of the oil in a large, heavy skillet over medium heat. Add the onions and cook, stirring frequently, until they are dark brown, about 25 to 30 minutes. Stir the onions into the drained wheat berries and cool slightly. Stir in the thyme, grapes and arugula. For the dressing: Using a chef's knife, mash and chop the garlic on a cutting board with the salt until it becomes a paste. Transfer to a bowl and add the vinegar, pepper and remaining tablespoon of oil. Blend well and pour over the salad. Mix well, sprinkle with feta and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25893,"Plum Pie Cookies 2 1/2 cups plus 1 tablespoon all-purpose flour 1 cup granulated sugar 3/4 teaspoon salt 2 sticks unsalted butter, cut into cubes, at room temperature 1 large egg, lightly beaten, plus 1 beaten egg for brushing
1/2 teaspoon ground cinnamon 2 small plums Turbinado sugar, for sprinkling Instructions: Pulse 2 1/2 cups flour, 1/2 cup granulated sugar and the salt in a food processor until combined. Add the butter and pulse until the mixture looks crumbly. Drizzle in 1 beaten egg and pulse until the dough holds together when pinched. Turn out onto a clean surface and knead a few times until the dough comes together. Divide the dough into 2 balls and place each ball on a separate piece of parchment paper. Top each with another piece of parchment and roll out each into an 11- to 12-inch round (about 1/8 inch thick). Refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the remaining 1/2 cup granulated sugar, 1 tablespoon flour and the cinnamon in a medium bowl. Halve, pit and thinly slice the plums, then cut each slice in half crosswise. Cut out small rounds as close together as possible from 1 piece of dough using a 2 1/2-inch round cookie cutter. Gather the scraps and refrigerate until firm; reroll once to cut out more rounds. Meanwhile, arrange 9 rounds on one of the prepared baking sheets and brush the edges with some of the remaining beaten egg. Toss the plums in the cinnamon sugar mixture to coat, then arrange about 4 plum pieces in the center of each dough round on the baking sheet, leaving space around the edges. Top each with a second round of dough and press the edges to seal. (If the dough is too stiff to work with, warm it briefly between your hands to make it more pliable.) Crimp the edges with a fork and cut 4 small steam vents into the top of each cookie. Transfer to the freezer and repeat with the remaining dough and plums.
Lightly brush the cookies with the remaining beaten egg and sprinkle with turbinado sugar. Bake, switching the pans halfway through, until the cookies are golden brown, 22 to 25 minutes. Let cool completely on the pans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25894,"Pork Chops Pizzaiola 4 (1 1/2-inch thick) bone-in pork chops Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 large clove garlic, crushed 1 teaspoon fennel seed 1 medium onion, chopped 1 teaspoon crushed red pepper flakes 2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano 1/4 cup tomato paste 1 cup red wine 2 cups chicken stock Instructions: Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes. Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 25895,"Knight's Cutlet 4 cups (1 quart) stock 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon bottled Maggi seasoning 3 whole allspice berries 3 whole juniper berries 2 small bay leaves 1 teaspoon sugar 8 tablespoons (1 stick) unsalted butter 1 cup all-purpose flour Pinch black pepper One 8-ounce center-cut boneless pork loin Salt and pepper Garlic powder 1 slice thick-cut smoked bacon, cut into 2-inch-by-1-inch rectangles 1/8 bell pepper, thinly sliced 1 large mushroom, thinly sliced 1 slice Swiss cheese, cut into 2-inch-by-1-inch rectangles 1 slice thick-cut smoked ham, cut into 2-inch-by-1-inch rectangles Soybean oil, for frying
3 large eggs, beaten 3 cups breadcrumbs
Instructions: For the gravy: In a 1-quart saucepan, combine the stock, garlic powder, onion powder, Maggi seasoning, allspice, juniper and bay leaves. Bring to a boil and cook, 15 minutes. Strain out the solids so you have a clear stock and return the stock to the saucepan. In a small saucepan, cook the sugar until caramelized. Add 2 ounces of the stock. Pour into the saucepan with the stock. In another pan, melt the butter, then pour in the flour and cook, whisking, until browned. Add 4 ounces of the stock and whisk. Add the contents to the saucepan with the stock and mix. Bring to a boil and cook until the contents thicken into a gravy. For the cutlet: Cut the pork loin down the center, lengthwise, being careful not to cut all the way through, and open like a book. Pound the meat on both sides until it is about 1/8-inch thick. Sprinkle the inside with salt, pepper and garlic powder. On one side of the meat, layer the filling in this order: bacon, peppers, mushrooms, Swiss cheese and ham. Roll up the meat, starting on the side with the ingredients, to make a 5-inch roulade. In a large frying pan, heat 1/2 inch of the oil to 250 degrees F. Line a plate with a paper towel. Soak the roulade in the beaten eggs, then roll in the breadcrumbs. Fry until golden brown and crisp, rotating the roulade all the way around, 15 minutes. Remove from the oil and let drain on the paper towel-lined plate. Serve with 2 tablespoons of the gravy.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25896,"Special Sauce 1/2 cup mayonnaise 2 tablespoons ketchup 1 to 2 tablespoons sriracha Instructions: Combine the mayonnaise, ketchup and sriracha in a small bowl. Spread 2 tablespoons of sauce on the top half of a hamburger bun and serve with your favorite burger. ","[Chardonnay, Riesling, Gewrztraminer]" 25897,"Rice Krispiesandtrade; Tuna with Cucumber Salad and Hoisin-Lime Sauce 2 cups KELLOGG'S? RICE KRISPIES? cereal, crushed 1 tablespoon ground ginger Kosher salt and freshly ground black pepper, to taste 2 Ahi tuna steaks (about 6 ounces each) 1 tablespoon vegetable oil 1 English cucumber, halved, seeds scooped out 4 ounces rice noodles 1 lime, juiced 3 tablespoons chopped fresh cilantro 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon soy sauce Honey, to taste Freshly ground black pepper, to taste 2 teaspoons hoisin sauce 1/4 cup hoisin sauce Juice of 2 limes Instructions: For the tuna: Heat a cast iron pan over medium-high heat for 8 minutes. In a bowl, combine the crushed KELLOGG'S RICE KRISPIES, ground ginger, salt, and pepper, to taste. Coat the outside of the tuna steaks with the cereal mixture. Put the vegetable oil in the hot pan and swirl to coat, and then sear the tuna on all sides, until the coating just turns brown in color, about 2 minutes per side. This should cook the tuna perfectly with the inside remaining rare. Remove the pan from the heat. For the cucumber salad: Cut the ends off the cucumber, and then cut it into thirds. On a mandolin slicer with fine teeth in the blade, and using the hand guard, grate the cucumber pieces in a long motion. This will make cool cucumber noodle looking strands. Repeat with the remaining cucumber pieces. Put the rice noodles into a bowl and pour the boiling water over them until covered. Let noodles soak until soft and a little chewy. Drain and rinse in cold water. Cut the rice noodles down to about the same length as the cucumber and put them together in a bowl. Add the lime juice, cilantro, soy sauce, some pepper; and hoisin. Toss to combine. For the sauce: Whisk together the hoisin sauce, lime juice, rice wine vinegar, soy sauce, and honey, to taste. Season the sauce with salt, and pepper, to taste. On each plate, place a swirled pile of the cucumber salad. Slice the tuna on a slight angle and lay over the salad. Spoon some of the hoisin-lime sauce over the top and dig in. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]

" 25898,"Passion Fruit and Chocolate Sorbet Cake 6 tablespoons unsalted butter, melted, plus more, for the pan 9 ounces chocolate wafer cookies, crushed 1 quart chocolate sorbet, softened 1 quart passion fruit sorbet, softened 3/4 cup heavy cream 8 ounces bittersweet chocolate, chopped 1/4 cup flaked coconut Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with a parchment paper circle. Put the melted butter and wafer cookies in a medium bowl and mix well. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using. Scoop the chocolate sorbet and passion fruit sorbet onto the cookie crust, packing them 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. Bring the heavy cream to a simmer in a small pot. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Allow to cool 10 minutes before using. Frost the top and sides of the cake with the ganache and sprinkle with the coconut. 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, Riesling, Moscato, Pinot Grigio]

" 25899,"Chicken Fajita Pasta 1 tablespoon chili powder 1 teaspoon cumin Kosher salt
2 tablespoons olive oil 1 pound boneless skinless chicken thighs (about 4), cut into 1/2-inch strips 3 medium red, green or yellow bell peppers, cut into 1/4-inch strips 1 small yellow onion, halved and thinly sliced 8 ounces penne (see Cook's Note) 6 ounces cream cheese, cubed 4 ounces pepper jack cheese, shredded 3/4 cup crushed tortilla chips Pico de gallo and sour cream, for serving Instructions: Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl. Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Add the pasta and 2 1/2 cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 25900,"Cream Cheese Crab Spread with Homemade Crostini 8 ounces Neufchatel cheese or cream cheese, softened 1 pound fresh crabmeat, picked over for shells 4 tablespoons ketchup 4 tablespoons prepared horseradish Juice of 1/2 lemon 1 teaspoon kosher salt Freshly ground black pepper 2 tablespoons chopped fresh chives 1 clove garlic 1 baguette, sliced into 18 rounds and toasted Instructions: Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving. Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking. Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25901,"Crabby Bisque 3 (10.5-ounce) cans restaurant-style condensed crab bisque (recommended: Bookbinder's) 2 1/4 cups plus 6 tablespoons heavy cream 3 tablespoons fresh lemon juice 3 tablespoons chopped fresh parsley leaves 3 (4.25 ounce) cans crabmeat, picked over Salt Cayenne pepper Instructions: In a medium saucepan, combine bisque, 2 1/4 cups heavy cream, lemon juice, parsley, and crabmeat with juices and bring to a simmer over medium heat for 5 to 10 minutes. Season soup, to taste, with salt and cayenne pepper. Divide soup among 6 bowls. Add 1 tablespoon of cream to each bowl and swirl with butter knife to create a pretty design. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 25902,"Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney 1 (8-ounce) beef tenderloin 1/4 cup olive oil 6 cloves garlic, finely chopped 1 cup cooked white beans, plus 1/4 cup of cooking liquid, or 1 (15-ounce) can white beans, slightly drained 3 cloves garlic, smashed 3 tablespoons olive oil 2 tablespoons lemon juice 1 tablespoon fresh thyme leaves Salt and freshly ground pepper 6 sun-dried tomatoes, packed in oil, drained and julienned 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon honey 1/4 cup chopped flat-leaf parsley 1 recipe Flatbread, recipe follows* (See Cook's Note) 4 roasted shallots, sliced thin 1 1/2 cups warm water (105 to 110 degrees F) 1/2 teaspoon active dry yeast 4 cups all-purpose flour 1 teaspoon salt 2 tablespoons olive or canola oil, plus more for bowl Instructions: Combine beef, olive oil, and garlic in a large resealable plastic bag. Marinate in the refrigerator for at least 4 hours or overnight. Preheat the grill to high. Grill on both sides for 3 to 4 minutes, for medium-rare. Let rest for 5 to 10 minutes and then slice thinly. Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper, to taste. Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste. Heat grill to high. Flatten flatbread dough and gently press into a large rectangle and throw on grill. Grill on 1 side until golden, about 2 minutes. Remove from grill, turn over, and spread each flatbread with a thin layer of White Bean Puree, sliced beef, roasted shallots, and Tomato Chutney. Return to grill, close cover and cook for 2 minutes. Serve immediately. Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour. Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 25903,"Caramelized Spicy Tofu 17 1/2 ounces (500 grams) tofu 2 to 3 tablespoons avocado oil, for frying (untoasted sesame or peanut oil would also be good) 1/2 cup water 8 3/4 ounces (250 grams) sugar 1 small finger ginger, peeled and finely julienned or sliced 1 small finger galangal, peeled and finely julienned or sliced 1 to 2 red chiles, finely sliced 1 lemongrass stem, cut off the base, peel and discard the outer two layers, and finely slice the lower 2 inches 1 teaspoon dried shrimps, pounded in a mortar and pestle 4 lime leaves 1/3 cup lemon juice 1 tablespoon fish sauce Instructions: Note: This dish utilizes the subtlety and texture of tofu to serve as a vehicle for the spicy flavors of the sweet dressing. The combination of the 2 works really well. Slice the tofu into 4 pieces and place them in a single layer on absorbent paper, lay some more paper on top and gently press down, leave for 20 minutes. This drains off excess water and makes frying easier. Heat up a fry pan and drizzle in the oil, add the tofu and fry until golden, gently flip over, and cook on the other side. Take out of the pan and place on a plate. Place a wok over heat and add the water and sugar. Stir until the sugar has dissolved and cook over a moderate heat, without stirring, until the sugar begins to caramelize and goes a golden amber color. Now add the ginger, galangal, chiles, lemongrass, shrimps, and lime leaves and stir it into the caramel. It will firm up a little, but keep it cooking over the heat for 20 seconds, then add the lemon juice and fish sauce and bring to a boil. Spoon the sauce over the tofu and eat while warm. ","[Chardonnay, Gewrztraminer, Riesling, Garnacha]

" 25904,"Brown Rice Crispy Treats 3 tablespoons unsalted butter 1 (10-ounce) bag marshmallows 6 cups brown rice cereal, such as Koala Crisp 1/2 cup dried cranberries or raisins, optional 2 tablespoons sesame or sunflower seeds, optional Instructions: Spray a 13 by 9-inch baking pan with nonstick cooking spray. Melt butter in a large pot over medium heat. Quickly stir in the marshmallows and cook until completely melted. Remove from heat. Stir in cereal, and dried fruit and seeds if using, until well coated and combined. Spray a rubber spatula or wooden spoon with nonstick cooking spray and press mixture evenly into pan. Cool and cut into 2 by 2-inch squares or use cookie cutters to cut into playful shapes. Pack in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 25905,"Candy Corn Suckers 6 or 8-inch lollipop sticks, as needed Candy corns, as needed 2 cups sugar 2/3 cup corn syrup 2/3 cup water 1/4 teaspoon orange or lemon extract Few drops orange or yellow food coloring Small plastic bags, as needed Plastic spider finger rings, as needed Instructions: If you have lollipop collar molds, lay them on a silicone baking mat-lined sheet pan, fit them with sticks, and place 1 piece of candy corn in each collar. Or, just lay out the sticks in rows on a silpat mat, leaving 3 inches of space between them and place a piece of candy corn above the stick.
Combine the sugar, corn syrup, and water in a clean, dry small saucepan (preferably 1 with a pouring spout) fitted with a candy thermometer, and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or \hard crack\ stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) When the mixture is done, remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Add the extract and food coloring and stir very gently with a wooden skewer so that the color is evenly distributed. (To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to over mix.)
Pour or carefully spoon the syrup into the molds or just over the sticks and candy corns, if not using collars, to make a quarter-sized disk. Cool until hard, at least 20 minutes. Lift the suckers off the mat and remove from the molds. Slip plastic bags over the lollipops and gather the bag shut with a plastic spider finger ring. Store in an airtight container for up to 2 days. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 25906,"Cajun Grilled Chicken 2 Tbsp. Mrs. Dash? Extra Spicy Seasoning Blend 4 boneless, skinless chicken breasts 2 tsp. brown sugar juice of one lemon cooking spray Instructions: Low-Sodium Recipe

1. Neatly score each chicken breast on both sides with a sharp knife.
2. Mix together in large bowl, Mrs. Dash? Extra Spicy Seasoning Blend, brown sugar and lemon juice. Add the breasts and coat thoroughly. Let rest 5-10 minutes.
3. Heat a grill or cast iron grill plate. Spray with cooking spray.
4. Grill chicken breasts on each side, 6-8 minutes, or until fully-cooked. Put on plate, cover, and let rest 3-4 minutes. Spoon remaining juices over the top of each breast. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 25907,"The Latin Quarter's Seafood Ceviche 1 pound weakfish, medium diced 1 pound shrimp, raw, medium diced 1/2 ounces lemon juice 1/2 ounces lime juice 1/2 ounces orange juice 2 tablespoons cilantro, chopped 2 tablespoons parsley, chopped 1/4 cup jalapenos, small dice 2 tablespoons salt 1 tablespoon black pepper 2 sweet potatoes, peeled, sliced into thin rounds and steamed 2 jalapenos, sliced into rounds 1 lime, cut into wedges 1 lemon, cut into wedges Cilantro sprigs Romaine lettuce leaves 3 -inch long plantain chips Instructions: Mix together all ingredients except for romaine lettuce leaves, plantain chips, sweet potatoes, jalapenos, lime and lemon wedges and cilantro sprigs, in a bowl and marinate for 24 hours. Spoon ceviche into martini glasses. Place sweet potatoes on a plate. Place martini glass on plate with sweet potatoes. Place 1 slice of jalapeno, lime and lemon wedge on the sweet potatoes and garnish with a sprig of cilantro. Place romaine leaf and plantain chip in the ceviche. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 25908,"Roasted Turkey Breast with Spicy Herb Oil 1 (13-pound) frozen turkey, thawed 1/4 cup canola oil 2 teaspoons chopped fresh rosemary 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 2 teaspoons garlic powder 1/2 teaspoon cl powder 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 cup chicken broth Instructions: Preheat the oven to 350 degrees F. Remove the legs, thighs, and wings from the turkey (reserve for Round Two Recipe). In a bowl, stir together the oil, rosemary, sage, thyme, garlic powder, cl powder, red pepper flakes, and salt and pepper. Drizzle a spoonful of the herb oil under the skin of the turkey and rub into the breast. Spoon the remaining herb oil on the outside of the turkey breast and rub into the skin. Pour the broth into the bottom of the roasting pan fitted with a rack. Place the turkey breast onto the rack and roast in the oven for 55 to 60 minutes. Increase the oven temperature to 450 degrees F and cook until the skin is browned and a thermometer inserted in the thickest part reads 165 degrees F, 15 to 20 minutes. Let rest for 15 minutes before carving so the temperature rises to 180 degrees F. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 25909,"Arugula Salad with Grilled Fruit 1/4 cup white balsamic vinegar 1 shallot, minced 6 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 apricots, halved, stones removed, see Cook's Note* 1 tablespoon extra-virgin olive oil 3 ounces pancetta, thinly sliced 8 cups (7 ounces) baby arugula 1/2 cup coarsely chopped, skinned and toasted hazelnuts Instructions: For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper. For the Arugula Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots with the olive oil and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes. To serve: Place the arugula in a large salad bowl. Slice the grilled apricots and add to the bowl. Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately. *Cook's Note: You can use any stone fruit such as peaches or plums. Red apples or figs are also great alternatives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25910,"Ginger-Lemon Sauce 1 2-inch knob gingerroot, peeled 4 teaspoons freshly-squeezed lemon juice 4 teaspoons Thai fish sauce 1 teaspoon granulated sugar Instructions: Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.; ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 25911,"Ultra-Delish Low-Fat Chocolate Cake 1 cup cake flour 3/4 cup sugar 1/2 cup cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder Pinch salt 2 tablespoons applesauce 1/2 cup 2 percent lowfat milk 1 teaspoon vanilla 1 tablespoon instant decaffeinated coffee 2 (2 1/2-ounce) jars prune baby food 1-ounce semisweet chocolate chips, melted 2 teaspoons almond extract 2 egg whites Instructions: Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 25912,"Corn, Scallion and Red Pepper Quesadilla 4 large flour tortillas 1 cup Monterey jack cheese, grated 1/2 cup fresh or frozen corn, thawed 1/2 scallion, thinly sliced 1/2 red bell pepper, seeded and chopped 2 tablespoons chopped cilantro Instructions: Preheat oven to 375 degrees. Place 2 tortillas on baking sheet and top with cheese, corn, scallion, red pepper and cilantro. Top with remaining two tortillas and bake for 10 minutes or until cheese melts. Alternative: Substitute any leftover cooked vegetables for fresh vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 25913,"Keto Chocolate Ice Cream 3 cups heavy cream 1/2 cup unsweetened cocoa powder
6 tablespoons pure stevia sweetener, such as Truvia
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
6 large egg yolks
Instructions: Add the heavy cream and cocoa powder to a medium saucepan and whisk until the cocoa is fully incorporated. Set over medium heat and bring to a simmer, stirring occasionally. Remove from the heat. Whisk together the stevia, vanilla, salt and egg yolks in a large bowl until lightened in color, about 1 minute. Slowly drizzle in 1 cup of the hot cream mixture, whisking, then pour the mixture back into the saucepan and set over medium heat. Cook, stirring continuously with a rubber spatula, until the mixture thickens, coats the back of a spoon and reaches 180 degrees F on a thermometer, about 6 minutes.
Transfer the custard to a large bowl and stir continuously until the mixture cools to room temperature. Cover tightly with plastic wrap and chill until cold, about 3 hours. (For faster chilling, set the bowl in a larger bowl of ice water and stir until cold.)
Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe resealable container and freeze until set, at least 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25914,"Fillet of Turbot with Caviar, Pea Shoots and Mashed Yukon Gold Potatoes 1/3 cup heavy cream 1 stick unsalted whole butter, room temperature 2 tablespoons canola oil 2 pounds Turbot fillet, portioned into 4, can substitute very fresh halibut 1/4 cup Wondra flour, for dusting Salt and white pepper, to taste 1 pound pea shoots, not sprouts, baby spinach or arugula may be substituted 3 tablespoons lemon juice 3 tablespoons finely minced chives 1 teaspoon finely grated lemon zest 1 can cavair, 125 grams, 4 1/2 ounces, Osetra or Sevruga Salt and pepper, to taste 2 pounds Yukon Gold potatoes, peeled and cut into 1/4's 1/2 cup heavy cream Salt and pepper, to taste 3 ounces unsalted butter, room temperature Instructions: Trim fish into even portions and remove any membrane, let caviar come to \cool\ temperature (in a 70 degree room approximately 1/2 hour). Make \Beurre Fondue\ by boiling cream 1 minute in a 1 quart nonreactive sauce pot add salt and pepper to taste and whisk in 3/4 of the butter to evenly emulsify. Let sit in warm area of the range. Heat a large skillet, non-stick preferably to moderately hot, season fillets with salt and white pepper and gently dredge bone side of fish in Wondra flour, add oil to pan, lay fish in gently without crowding, bone side down and saute gently 2 to 3 minutes. Turn and continue to cook 2 minutes and add remaining butter and finish cooking 2 additional minutes. Remove from pan and drain on paper towels. While pan is still hot, wipe any brown bits and oil out with paper towels and add pea shoots, season with salt and pepper and 3 tablespoons of Beurre Fondue then return to heat and wilt until just slightly broken down. Arrange pea shoots and potato puree on 4 warm plates, lay fish over top and garnish with generous amounts of caviar, and after warming the sauce gently add lemon juice, lemon zest and chives and sauce plate.; Cover potatoes in cold water, bring to a boil, add salt to taste. Simmer slowly until just done, drain very well. Boil cream and set aside. Pass potatoes through food mill, add cream, salt, pepper, and butter, to taste. Blend gently. Serve with fish.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 25915,"Homemade Ricotta with Apricots and Walnuts 8 cups whole milk 1 cup heavy cream 1 teaspoon kosher salt 3 tablespoons fresh lemon juice 1/2 cup roughly chopped California apricots 1/3 cup finely chopped walnuts, toasted Special equipment: cheesecloth Instructions: Line a sieve with cheesecloth or a damp paper towel and place over a bowl. In a large, heavy pot over moderate heat, bring the milk, cream and salt to a boil, stirring constantly to prevent scorching. Add the lemon juice, reduce the heat to low and continue stirring until curds form, about 3 minutes. Pour the mixture into the lined sieve and let drain, about 10 minutes. Remove the ricotta from the sieve to a medium bowl, discarding the liquid. Mix in the apricots and walnuts and serve. BYOC: Feel free to toss in some fresh herbs here, oregano or thyme would be beautiful. You could also drizzle some lemon-infused olive oil on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Salmon with Lemon and Herbs Salmon fillets (6 ounces each) Zest and juice of 2 lemons 2 sprigs of fresh th" 25916,"Roasted Buttercup Squash 1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges 1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Instructions: Position an oven rack in the center of the oven and preheat to 425 degrees F. Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25917,"Bibb Lettuce Salads with Caper Dressing Caps 2 small heads bib lettuce, cores removed and halved 4 radishes, sliced 1/4 seedless cucumber, sliced 4 tablespoons capers, drained 2 tablespoons fresh dill or 2 teaspoons dried 1/4 cup parsley leaves, a handful 1 small shallot, chopped or 1/2 large shallot 3 tablespoons red wine vinegar Salt and pepper 1/3 cup extra-virgin olive oil, eyeball it Instructions: Place each half-head of lettuce on individual plates cut side down so the lettuce forms a mound on the plate. Arrange the radishes and cucumber slices around each lettuce mound. Place capers, dill, parsley, shallot, vinegar, salt and pepper in a blender. Turn blender on and stream in extra-virgin olive oil. Test seasonings in the dressing. Spoon the dressing evenly over the salads, capping the lettuce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25918,"Stuffed Mushrooms with Sausage 1/4 cup raisins 8 large Spanish green olives, pitted 1/4 cup pine nuts 2 handfuls fresh flat-leaf parsley 2 garlic cloves 1 pound Italian sausage, removed from casing 3/4 cup freshly grated Pecorino Romano Extra-virgin olive oil Kosher salt and freshly ground black pepper Pinch red pepper flakes 1 cup fresh bread crumbs, dried out 24 large white mushrooms, stems removed Instructions: Preheat oven to 400 degrees F. To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper. Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 25919,"French Fried Potato Salad 3 cups of crisp, hot French fries, roughly chopped--preferably home made, but Fast Food take out fries or frozen fries baked in your oven will do. 3 hard boiled eggs, chopped 1 cup finely chopped celery 1/2 cup chopped chilled bread and butter (sweet) pickle chips 1/2 cup minced fresh chives 1/2 cup fat free mayonnaise 1 tbsp Dijon mustard 1 tsp. garlic powder 1/2 tsp. cayenne pepper Instructions: Set French fries aside; keep warm. In a large bowl, combine all remaining ingredients until well blended. Add French fries to mixture in bowl; blend in with spatula, using folding motion, being careful not to break fries. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25920,"Moroccan Mint Tea 10 fresh mint sprigs, plus 4 for garnish 3 teaspoons green tea 3 tablespoons sugar 4 cups water Instructions: Boil water. Pour a small amount in teapot and swish around to warm the pot. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let tea brew, stirring the leaves once or twice, for 3 minutes. Pour tea through a tea strainer into glass teacups to serve. Garnish with remaining 4 sprigs of mint. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 25921,"Tuna Tartare in a Cucumber Boat topped with Caviar 6 ounces sushi tuna 1 teaspoon chopped chives 1/2 teaspoon chopped capers 1 teaspoon chopped shallots 1 lemon, juiced 1-ounce extra-virgin olive oil Salt Freshly ground black pepper 3 to 6 cucumbers (to make 6 cucumber \boats) 1-ounce American farmed black caviar 6 parsley sprigs Instructions: With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. While tuna is chilling, prepare cucumber boats. Peel cucumber and cut into 2-inch long cylinders. With a teaspoon, scoop out the seeds from inside the cucumber disk without touching the very bottom of the cucumber. (In other words, leave a \bottom\ in the hollowed-out center of the cucumber.) Season cucumber with salt and pepper. Fill with 1-ounce of tuna tartare. Top with 1/8 teaspoon of caviar. Finish with a sprig of parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Sparkling wine]" 25922,"Tamale Pie 4 tablespoons vegetable oil 2 pounds boneless beef chuck or rump, cut into 1/2-inch cubes 1 large onion, chopped 2 large fresh jalapeno chiles, seeded if desired and finely chopped 4 garlic cloves, finely chopped 1 teaspoon salt 3 tablespoons chili powder 1 (28-ounce) can crushed tomatoes in puree 1 (10-ounce) box frozen corn 1 1/2 cups water 1 (15 to 16-ounce) can pinto or black beans, drained and rinsed 1 cup chopped pimiento-stuffed green olives 1 cup all-purpose flour 1 cup yellow cornmeal (not coarse) 3 ounces coarsely grated sharp cheddar (3/4 cup) 1 1/2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 medium fresh jalapeno cl, seeded and finely chopped 3/4 cup milk 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten Instructions: Make chili: Heat 3 tablespoons oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl. Add remaining tablespoon oil to pot and cook onion and jalapenos over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, salt, and chili powder and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours. Remove from heat and stir in beans, olives, and salt, to taste. Transfer chili to a shallow 3 quart baking dish. Make topping: Preheat oven to 400 degrees F. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, and jalapeno in a large bowl. Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined. Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350 degrees F and bake pie until topping is cooked through, about 30 minutes more. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 25923,"Bake-Sale Brownies Nonstick cooking spray, for spraying the foil 1 1/2 cups sugar 1 cup (2 sticks) unsalted butter, melted and cooled 1 teaspoon vanilla extract 3 large eggs 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon fine salt 1/2 teaspoon baking powder One 12-ounce bag semisweet chocolate chips chopped graham crackers or candy pieces Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray. Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan. Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes and then sprinkle with whatever combination of toppings you choose, pressing the toppings gently into the chocolate to adhere. Lift the brownies out of the pan with the foil and cool completely on a rack. Cut into 16 squares and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 25924,"The Best Pork Enchiladas 1 red onion, sliced into thin rings 1 1/2 cups distilled white vinegar
Kosher salt
2 teaspoons sugar
2 tablespoons plus 1 cup vegetable oil
One 1-pound piece boneless pork shoulder
1/2 medium yellow onion, chopped
6 cloves garlic, chopped
2 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
2 ounces ancho chiles (about 9 chiles), stemmed and seeded (see Cook's Note)
2 ounces pasilla chiles (about 8 chiles), stemmed and seeded (see Cook's Note)
2 bay leaves
1/4 cup raisins
3 cups low-sodium chicken broth
Eight 6-inch corn tortillas
8 ounces quesillo or whole milk mozzarella, grated (see Cook's Note)
Lime wedges, for squeezing
Instructions: Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve. Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
Pour 1/2 cup of the cl sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely.\u202fRemove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
Arrange a rack in the center of the oven and preheat to 425 degrees F.
Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
Dip both sides of each tortilla in the cl sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the cl sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.
","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 25925,"Apple Pie Soda 1/2 cup heavy cream 1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 pint salted caramel ice cream
2 cup apple cider
2 cups club soda
16 apple slices for garnish, optional
Instructions: Combine the heavy cream, sugar and cinnamon in a medium bowl. Using a hand mixer, beat on medium-high speed until soft peaks form, 2 to 3 minutes. Set aside. Divide the ice cream into 4 glasses. Top each glass with 1/2 cup apple cider and 1/2 cup club soda. Top each soda with a dollop of whipped cream and 4 apple slices, and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 25926,"Mushroom Ragu 1/4 cup extra-virgin olive oil 1 large onion, chopped 2 garlic cloves, minced 1 pound mixed mushrooms (cremini, oyster, shiitake) chopped Salt and freshly ground black pepper 1/2 cup Marsala 2 cups chicken broth 1/3 cup heavy cream 5 fresh basil leaves, chopped 1/4 cup flat-leaf Italian parsley, chopped 1/2 to 3/4 cup grated Parmesan Instructions: In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly. ","[Barolo, Barbaresco, Chianti, Rioja]" 25927,"Toasted Couscous Salad 2 tablespoons red wine vinegar 1 tablespoon honey 1/4 teaspoon Dijon mustard 1 clove garlic, minced 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 4 cups low-sodium chicken broth 2 cups couscous Kosher salt 1 1/2 cups cherry tomatoes, quartered 3/4 cup crumbled feta 1/4 cup rough chopped fresh Italian parsley 4 scallions, finely sliced 1 hothouse cucumber, seeded and chopped 1 small red onion, diced Instructions: For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside. For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork. Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25928,"Fruit Salad Smoothie ? cup (80 g) red or green grapes 1 medium orange, peeled, halved, seeded ?-inch-(1.3cm) thick slice pineapple, core included ? (4 oz) cucumber, peeled 1 (2 oz) carrot, halved ? (2 oz) medium apple, cored, seeded 2 cups (480 ml) ice cubes Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 1 minute, using the tamper to press the ingredients down. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25929,"Fiesta Grilled Ham Steak 1 Cook's? Bone-in Thick-Cut Ham Steak (about 2 pounds) 1 jar 10-ounces Jalapeno Pepper Jelly (about 3/4 cup) 2 cloves garlic, minced 1/4 cup chopped fresh cilantro Instructions:
5. Prepare grill for medium heat.
6. Combine jelly and garlic in small saucepan; cook over medium heat 2 minutes, or until jelly is completely melted, stirring occasionally. Remove from heat. (Or, combine in small microwavable bowl. Microwave on HIGH 1 minute, or until jelly is melted.) Stir in cilantro. Reserve 1/4 cup jelly mixture; set aside.
7. Grill ham steak 5 minutes; turn over. Brush with half of the remaining jelly mixture; continue grilling 10 minutes, until ham reaches an internal temperature of 160 degrees F when tested in center with meat thermometer, turning ham steak over and brushing with remaining jelly mixture after 5 minutes.
8. Serve with the reserved jelly mixture. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 25930,"Broccoli and Cheese Casserole 4 tablespoons unsalted butter, plus more for the dish 1/2 cup finely chopped yellow onion Kosher salt 3 tablespoons all-purpose flour 1 1/2 cups hot milk 1 1/2 cups grated sharp Cheddar (about 6 ounces) 2 heads broccoli, cut into 2-inch pieces, quickly steamed (see Cook's Note) 1 1/2 cups crushed butter crackers (from about 1 sleeve) Instructions: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish or gratin dish. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring frequently, until the onions are translucent, about 4 minutes. Stir in the flour and stir to coat the onions. Cook for 2 minutes. Remove from the heat and whisk in the hot milk. Return to the heat and bring to a simmer. Stir in the cheese by the handful. Add salt to taste. Add the broccoli to the cheese sauce and pour into the prepared dish. Melt the remaining 2 tablespoons butter in a small skillet and stir in the cracker crumbs. Cover the broccoli casserole with the buttered cracker crumbs. Bake until bubbly and lightly browned, about 20 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 25931,"Spinach and Red Pepper-Stuffed Chicken 10 ounces frozen spinach, thawed and squeezed dry One 12-ounce jar roasted red peppers, drained, patted dry and chopped
   1/2 cup panko breadcrumbs
   1/4 cup grated Parmesan
   1/4 teaspoon smoked paprika
   Kosher salt and freshly ground black pepper
   4 small chicken breasts (about 8 ounces each)
   2 tablespoon olive oil
   1 shallot, grated or chopped
   1/4 cup dry white wine
   1 cup chicken broth
   1 tablespoon unsalted butter, cold
   Chopped fresh parsley, for garnish
   Instructions: Preheat the oven to 425 degrees F. Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside. Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts. Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper. Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes. Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper. Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 25932,"Pastitsio 1/2 pound butter, plus 4 ounces melted 1 1/2 pounds ground chuck 1 onion, chopped fine Salt and pepper 1 (12-ounces) can tomatoes 1 (12 ounce) can tomato sauce 1 bay leaf 1/2 teaspoon cinnamon 1 pound ziti rigate or penne 3 cups grated pecorino Romano 3/4 cup flour 3 1/2 cups whole milk 5 eggs Instructions: In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes. Cook macaroni in boiling water, strain and put back in pot to keep warm. Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce. Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 25933,"Chicken and Apples in Pastry 4 rectangles of puff pastry, each 2 1/2 by 6 inches 1 egg beaten with 1 teaspoon water 8 tablespoons butter 3 shallots, minced 1 onion, finely chopped 2 Granny Smith apples, peeled, cored, quartered and cut into 1/2-inch slices Salt and freshly ground black pepper 4 chicken breast halves, skinned and boned, each one split in half horizontally 1 pound fresh spinach, stemmed and rinsed 1 tablespoon white wine or Champagne vinegar Instructions: Preheat the oven to 425 degrees. Place puff pastry rectangles on a baking sheet lined with parchment. Brush surface of each piece with beaten egg without letting egg drip down sides of pastry. Bake for 10 minutes. Lower heat to 350 degrees and bake 25 minutes longer or until pastry is nut brown and crisp to the touch. Meanwhile melt 6 tablespoons of butter over medium heat. Saute shallots for a minute. Add onion and saute 5 to 6 minutes longer or until tender. Add apples and cook for 15 minutes or until very tender. Season well with salt and pepper; set aside until later. Remove pastry from the oven. Split each piece in half by carefully pulling the top piece off the bottom with your fingers. Do this with a light touch or the fragile pastry will break apart. Season each piece of chicken with salt and pepper. Melt remaining 2 tablespoons of butter in a 12-inch skillet. Saute chicken over fairly high heat for 3 minutes a side. Remove pan from the heat. Quickly reheat the apples. When hot, add the spinach and heat just until wilted. Season with the vinegar, salt and pepper. Place bottom half of pastry on a dinner plate. Top with chicken and spoon spinach and apple mixture, with juice over the top. Lay top piece of pastry, slightly askew across the spinach. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25934,"Grilled Green Quesadillas with Brie and Herbs Vegetable cooking spray 4 large spinach flavor flour wraps, available on dairy aisle of larger markets, 12 inch diameter 3/4 pound brie with herbs, sliced 4 tablespoons chopped fresh chives 2 tablespoons chopped fresh tarragon leaves Sour cream, optional garnish Salsa, optional garnish Instructions: Get grill or grill pan hot. Spray 1 side of wraps with cooking spray. Place that side down, char the wraps, as many as will fit on your grill or grill pan at the same time, 30 seconds on the first side. Spray opposite side lightly with vegetable cooking spray and turn. Arrange a layer of sliced brie with herbs across half of each flour wrap. Sprinkle cheese with chives and tarragon fold quesadillas in half, covering cheese. Lightly press down on quesadillas, turn and cook 30 seconds longer. Cut into wedges and serve with sour cream and salsa, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25935,"Yucatan Chicken and Lime Broth 2 whole chicken breasts 3 quarts chicken stock 2 1/2 teaspoons salt 1 1/2 teaspoons black peppercorns, cracked 1 1/2 teaspoons cried oregano 1/2 head garlic, cloves separated, crushed but unpeeled 7 chicken livers, optional 2 tablespoons chicken fat or olive oil 1 medium onion, halved and cut lengthwise into julienne Freshly ground black pepper, to taste 1 small green bell pepper, cored, seeded and julienned 2 medium tomatoes, cored, seeded and julienned Juice of 2 limes 2 (1 x 3-inch) strips of grapefruit zest or juice of 2 bitter limes Instructions: In large saucepan place chicken breast with stock and bring to a boil. Skim and discard foam. Add 1 1/2 teaspoons salt, cracked peppercorns, oregano and garlic. Reduce to a simmer and cook 30 to 35 minutes, until the meat is tender. Lift out chicken and transfer to a platter. Cover with a damp towel and reserve. Add chicken livers to saucepan and simmer 6 - 8 minutes. Remove with a slotted spoon and transfer to the platter with the chicken. Strain the stock through a very fine strainer, discarding the solids, and skim off any fat from the top. Reserve. When the chicken is cool enough to handle, remove the skin and pull the meat from the bones. Shred chicken into strips, thinly slice the livers and reserve. In large stockpot heat the chicken fat or olive oil over a medium low heat. Add onions and cook with remaining 1 teaspoon salt and ground black pepper, until onions turn translucent, about 10 minutes. Add green peppers and cook for about another 5 minutes. Add tomatoes, chicken and livers, reserved stock, lime juice and grapefruit zest, or bitter lime juice. Bring to a boil then reduce to a simmer and cook until flavors meld, about 10 to 12 minutes. Remove grapefruit zest with a slotted spoon. Serve hot with garnishes scattered over the soup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 25936,"Beer-Boiled, Grilled Bratwurst with Roasted Red Pepper Puree and Parmesan Cheese Bowls with Mixed Greens and Pan-Roasted Herbed Layered Potatoes 1 bottle beer (recommended: Lakefront Brewery) Water or stock 6 uncooked bratwurst links Roasted Red Pepper Puree, recipe follows Parmesan Cheese Bowls with Mixed Greens, recipe follows Pan-Roasted Herbed Layered Potatoes, recipe follows 1 red pepper Olive oil, for emulsification Salt and pepper 1 cup shredded Parmesan, divided 1 bag mixed salad greens 1/2 cup vinegar 1/4 cup sugar 1/4 cup olive oil 3 pounds russet potatoes 3 tablespoons thyme, chopped 3 tablespoons sage, chopped 3 tablespoons chives, chopped 1 stick butter Salt and pepper Instructions: In a large stockpot, add beer and enough water or stock to cover the bratwurst, and bring to a boil. Add bratwurst, and boil for 5 to10 minutes, or until fully cooked. Remove the brats from the beer, pat dry, and brown on each side in a grill pan. Be careful not to pierce or cut the bratwurst, or you will lose all of its natural juices. Over an open flame, roast the pepper, until the skin is completely blackened. Using tongs, remove the pepper from the flame and put it in a covered bowl for 10 minutes to steam. Once the pepper has steamed, rub the charred skin from the pepper. Remove the seeds and the inner membrane, and then chop the pepper coarsely. In a blender, pulse the pepper with olive oil until the mixture is pureed and reaches your desired consistency. Season the puree with salt and pepper. Heat a non-stick skillet over medium-high heat. Sprinkle 1/4 cup of cheese into the pan. Allow the cheese to harden and slightly melt together. Remove from heat. As the Parmesan begins to cool slightly, loosen the edges with a spatula and drape the cheese over a cup so that it will harden into a bowl shape. Allow the Parmesan bowl to cool. Once the cheese has hardened, do not place anything hot in the bowls or they will melt. In a large bowl, mix together the vinegar, sugar and olive oil, then add the mixed greens and toss the salad mixture together. Serve the salad inside the individual Parmesan cups. Melt butter in a large skillet over medium-high heat. Wash and peel the potatoes, and then slice the potatoes into disks. Layer the potato slices in the pan. Combine herbs. Drizzle 1 tablespoon of butter over the potatoes, sprinkle salt and pepper and add 2 teaspoons of the fresh herbs on top of the first layer. Repeat the layering process, ending with drizzled butter on the top. Cover the potatoes and cook over medium heat for 45 minutes. Invert a plate over the skillet and turn the pan over to remove the potatoes from the pan. Garnish with the remaining herbs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 25937,"Pecan Pumpkin Crunch 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish One 15-ounce can pumpkin puree (not pie mix) 1 cup heavy cream 4 large eggs 1/2 cup granulated sugar 1/2 cup packed light brown sugar, divided 1 tablespoon bourbon, optional 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon, divided 1/8 teaspoon table salt 1 1/2 cups roughly chopped pecans 1/4 cup all-purpose flour Bourbon Whipped Cream, recipe follows Ice cream, optional 1 cup heavy cream 1 tablespoon confectioners' sugar 1 tablespoon bourbon Instructions: Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside. Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish. Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream. Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 25938,"Creamed Spinach Twice-Baked Potatoes 4 medium russet potatoes (10 to 12 ounces each) 6 tablespoons unsalted butter, plus melted butter for brushing 1 9-ounce package baby spinach (about 10 cups), large stems removed 1 small clove garlic, finely chopped 1/4 teaspoon freshly grated nutmeg Pinch of cayenne pepper Kosher salt 2 large egg yolks 1/4 cup grated parmesan cheese 1 cup cold heavy cream Instructions: Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes. Meanwhile, melt 3 tablespoons butter in a large skillet over medium-high heat. Add the spinach (in batches, if needed) and cook, tossing with tongs, until wilted, about 5 minutes. Add the garlic, nutmeg, cayenne and 1/2 teaspoon salt. Increase the heat to high and cook until the liquid evaporates, about 2 minutes. Transfer the mixture to a cutting board and finely chop; squeeze dry in a kitchen towel. One at a time, hold each potato with another kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the remaining 3 tablespoons butter until smooth; season with salt. Stir in the egg yolks and parmesan, then the spinach mixture. Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet. Beat the heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Stir about one-quarter of the whipped cream into the potato mixture, then gently fold in the rest. Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling is warmed through and starts browning, about 15 minutes. Turn on the broiler and broil until the filling is golden brown and the skins are crisp, 1 to 2 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25939,"OVEN DRIED TOMATO AND BLACK OLIVE TIANS 10 vine ripe tomatoes 4 tablespoons extra virgin olive oil 3 ounces Kalamata olives, pitted 2 ounces freshly picked thyme Salt and freshly ground black pepper Chickpea shortbread, recipe follows 15 ounces all purpose flour 5 ounces chickpea flour Salt 1/2 to 1 teaspoon cumin 16 ounces cold butter, cut into small pieces 4 ounces pureed chickpeas 1 egg Instructions: Blanch the tomatoes in salted boiling water, remove, and shock in ice water. Peel the tomatoes and reserve the peel for the fried garnish. Cut each tomato into four pieces and remove the inner seed core. Season the tomatoes with salt, pepper, and extra virgin olive oil. Place the tomato slices on a meat rack, and bake for 1 hour in a 250 degree F oven. Remove the tomatoes from the oven and cool. When the tomatoes are cool, finely dice them and place on paper towels to dry. When drained, season the tomatoes with olive oil, salt, pepper and fresh thyme (you may need just a pinch of red wine vinegar to adjust acidity). In a food processor, add the Kalamata olives and puree to a paste. Remove and set aside. Place a layer of the tomato mixture into a 1-inch round ring mold and pack down. Place a very thin layer of black olive paste into the mold and pack down. Repeat 12 times. Finish with 1 more layer of tomato and pack down. Just before you are ready to serve, heat the tians through in a 300 degree oven. Preheat a fryer to 300 degrees F. Blot the reserved tomato skins with paper towels to dry them of any moisture. Place the skins in the oil and fry just until the water comes out and the skins are crisp and golden. Don?t fry until the skins are brown, you still want a nice reddish color. Remove from the molds onto a chickpea shortbread and top with fried tomato skins. Mix together flours, salt, and cumin and sift. Cut cold butter into flour by hand. Cut chickpea puree into the mixture and add the egg. Mix just until a dough is formed. Wrap with plastic wrap and refrigerate overnight. Preheat oven to 325 degrees. On a lightly floured surface, roll dough out to 1/8-inch thick. With a 1 1/2 inch round cutter, cut out circles and place on a parchment lined sheet pan. Place in oven and bake until golden brown, about 15 minutes. ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Albari?o]" 25940,"Cucumber and Red Onion Salad 2 cucumbers, peeled if desired and thinly sliced 1 large red onion, halved and thinly sliced 1/3 cup sugar 1/3 cup cider vinegar 3 whole cloves 2 teaspoons salt 1 teaspoon pepper Instructions: Place cucumbers and red onion in a heatproof serving bowl. In a small nonreactive saucepan, combine sugar, vinegar, cloves, salt, pepper and 1/3 cup water. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce to low, cover and cook 5 minutes. Pour vinegar mixture over cucumbers and onions. Stir to mix. Cover and refrigerate at least 2 hours before serving ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25941,"Chocolate Covered Strawberry Mocktail 1/2 cup sugar 1/2 cup water 1/2 cup sliced strawberries 1 cup whole milk or half-and-half 2 tablespoons chocolate syrup 1 tablespoon strawberry simple syrup 2 strawberries, sliced with stems still attached, for garnish Semisweet chocolate or similar, for garnish Ground cinnamon, for garnish Instructions: For the strawberry simple syrup: Combine the sugar and water in a small saucepan and bring to a boil over medium-high heat. Add the sliced strawberries. Using a fork, press the strawberries to release their juices. Allow the mixture to boil for 1 to 2 minutes. Steep for at least 10 minutes. Strain the mixture into a resealable jar. Cover and keep in the refrigerator until ready to serve. For the mocktail: Combine the milk, chocolate syrup and strawberry simple syrup in a cocktail shaker filled with ice. Shake until thoroughly chilled. Strain into 2 martini glasses. To garnish, place a strawberry on the rim of each glass, dust with grated chocolate and sprinkle with ground cinnamon. Serve immediately. ","[Prosecco, Moscato, Vinho Verde, Cava]" 25942,"Blueberry Coffee Cake Muffins 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 3 extra-large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 8 ounces (about 1 cup) sour cream 1/4 cup milk 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 half-pints fresh blueberries, picked through for stems Instructions: Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25943,"Lamb Curry with Peas 2 pounds lamb stew meat Kosher salt and freshly ground pepper 1/4 cup vegetable oil 4 green cardamom pods 1 1-inch piece cinnamon stick 1 whole clove 2 onions, thinly sliced 1 tablespoon grated fresh ginger 4 cloves garlic, grated
2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric 3 small plum tomatoes, diced 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks 1 cup frozen peas 1/2 cup plain whole-milk yogurt Cooked basmati rice, for serving Chopped fresh mint, for topping Instructions: Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds. Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes. Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through. Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint. ","[Syrah, Tempranillo, Garnacha, Barbera]" 25944,"Blueberry Pancake Hearts 1 cup Bisquick Heart Smart mix 2/3 cup fat-free (skim) milk 2 tablespoons fat-free egg product or 1 egg white 3/4 cup Cascadian Farm frozen organic blueberries, thawed, drained Instructions: Heat griddle or skillet over medium-high heat or to 375degreesF; grease with vegetable oil or shortening. In medium bowl, stir all ingredients except blueberries until blended. Gently stir in blueberries. Pour batter by slightly less than 1/4 cupfuls into heart shapes onto hot griddle. Cook until bubbles break on surface. Turn; cook until golden. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 25945,"Basic Glutinous Rice 11 ounces glutinous rice, rinsed 18 ounces water Instructions: Heat a pan, add the rice and water, cover, and cook over high heat for 15 minutes. Reduce the heat to very low, and cook for an additional 3 minutes, making sure all the water has evaporated. Remove from the heat and, using a spatula, fluff the rice. It is now ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 25946,"Chocolate Nog-A-Rita 1 pint dark chocolate ice cream, melted or half melted 1/2 cup whole milk
2 ounces bourbon
2 ounces dark rum
2 ounces walnut liqueur, such as Nocino 1 large egg white
2 tablespoons sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon Aleppo cl flakes or powder Instructions: Mix the melted ice cream, milk, bourbon, dark rum and Nocino together in a bowl and keep chilled. Set the egg white in a shallow dish. Mix together the sugar, nutmeg, cinnamon and Aleppo in a separate shallow dish. Dip the rim of 4 chilled coupe glasses or other glasses into the egg white, then into the sugar and spice mixture. Pour 1 cup of the mixture into a large cocktail shaker and add ice. Shake for 30 seconds. Strain into the glasses and serve. Keep any leftover ice cream mixture chilled until ready to serve more. Alternatively, blend the mixture with ice in an electric blender and pour into the prepared glasses. ","[Port, Tawny Port, Sherry, Madeira]" 25947,"Over-the-Top Crumb Cake 1 1/4 cups whole roasted pecans, roughly chopped 3/4 cup all-purpose flour 3/4 cup light brown sugar 3/4 cup granulated sugar 2 teaspoons ground cinnamon 1 1/4 sticks (10 tablespoons) unsalted butter, melted 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 cup sour cream 19 mini coffee cake-flavored cake doughnuts or 9 regular glazed cake doughnuts 8 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 2 cups confectioners' sugar 2 teaspoons pure vanilla extract Instructions: For the streusel: Preheat the oven to 325 degrees F. Stir together the pecans, flour, brown sugar, granulated sugar, cinnamon and butter in a large bowl until wet, sandy and combined. Spread 3/4 cup on a baking sheet (set the remaining aside for the cake). Bake until the streusel is set and crispy, about 15 minutes. Break up the pieces with a spatula and let cool completely in the pan, about 30 minutes. Break up the pieces into crumbs with your hands and set aside.
For the cake: Grease a 9-by-13-inch baking sheet with butter. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream; begin and end with the flour and beat until just incorporated.
Pour the batter into the prepared pan (it will be very thick) and smooth with a silicone spatula. Press 15 mini doughnuts or 6 regular doughnuts into the batter and sprinkle over the reserved un-baked streusel topping. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Run a knife around the edge of the pan to loosen any streusel that has baked on. Let cool in the pan for 1 hour, then invert onto a serving platter to cool completely, about 2 hours more.
For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until light and fluffy. Slowly add 1 1/2 cups confectioners' sugar, 1/2 cup at a time, until well combined. Add the vanilla, beating until well combined.
Assemble the cake: To make a glaze, mix the remaining 1/2 cup confectioners' sugar in a small bowl with 1 tablespoon water until smooth. Use a serrated knife to trim the edges from the short sides of the cake to make sharp corners. Cut the cake in half crosswise.
Put a cake half on a cake stand or serving platter. Reserve 1/4 cup frosting and spread the remaining frosting on the top of the cake, then place the other piece of cake on top. Cut the remaining 4 mini doughnuts or 3 regular doughnuts in half and spread some of the reserved frosting on the cut ends. Put the doughnuts on the top of the cake around the edge, cut-side down. Sprinkle the reserved streusel on the center of the cake and drizzle with the glaze. Refrigerate to set, about 2 hours. Bring to room temperature, about 1 hour, before serving.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 25948,"Swiss Chard Pesto with Almonds and Pecorino Kosher salt 3 bunches Swiss chard, stems removed
3/4 cup toasted almonds 3/4 cup grated aged Pecorino Romano cheese Pinch nutmeg
Pinch ground cloves 2 lemons, zested and juiced 1 clove garlic, grated on a rasp grater About 3/4 cup extra-virgin olive oil Freshly ground black pepper Instructions: Bring a large pot of water to a boil; season the water generously with kosher salt. Prepare an ice water bath with a colander. Blanch the Swiss chard in the boiling water until tender, about 2 minutes. Shock immediately in the ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth. Put the cooked chard, almonds, cheese, nutmeg, cloves, lemon zest and juice and garlic into the bowl of a food processor and pulse until the mixture begins to break down and come together. Add enough olive oil to the mixture to just get it to come together, about 3/4 cup. Season with salt and pepper. ","[Chardonnay, Vermentino, Barbera, Tempranillo]" 25949,"Cheese Fondue 1 clove garlic, peeled and halved 1/2 pound gruyere cheese, cubed 3 cups white wine tablespoons flour or cornstarch 1 tablespoon lemon juice Fresh grated nutmeg 1 pound emmanthal, cubed 2 loaves french bread Instructions: Rub a very heavy sauce pan with the garlic clove. Heat wine to a simmer. Stir in lemon juice. In a large bowl toss cubed cheeses with flour to coat. Slowly add cheese, by the handful, to wine and stir with wooden spoon until melted. Season with nutmeg. Serve with cubes of french bread and sliced apples. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 25950,"Stuffed Breast of Veal 1 (5-pound) boned breast of veal with pocket Salt and pepper to taste 1 sweet potato (8 ounces), peeled and diced 1 small white potato (4 ounces), peeled and diced 1 small carrot, peeled and diced 2 stalks celery, diced 1/2 cup minced onion 1/2 pound ground pork 4 tablespoons olive oil 1/2 cup cooked rice 1/4 cup grated Locatelli 2 hard-cooked eggs, chopped 2 tablespoons minced fresh parsley Salt and pepper, to taste Olive oil, to taste Paprika, to taste Instructions: Preheat the oven to 350 degrees. Rinse the veal and pat dry. Season with salt and pepper. Make the stuffing: In a saucepan of boiling salted water, blanch the sweet potato, white potato, carrot, celery, and onion for 2 minutes. Drain and pat dry. In a skillet set over moderate heat, cook the pork in 1 tablespoon of oil, stirring, just until no longer pink. Transfer to a bowl and let cool. Add the blanched vegetables, the remaining oil, rice, cheese, eggs, parsley, and salt and pepper to the pork and stir to combine well. Fill the pocket with stuffing and seal by sewing up or securing with toothpicks. Arrange the veal on a rack in a roasting pan, brush with oil, and season with paprika, salt and pepper. Add enough water to measure 1 inch in the pan and roast, covered with foil, for 2 1/2 hours. Remove the foil and continue to roast, basting with pan juices, for 30 minutes more. Transfer the veal to a cutting board and let it stand, loosely covered, for 10 minutes before slicing. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 25951,"Country-Style Potato and Tomato Stew with Poached Cod 2 tablespoons olive oil 2 small sweet onions, peeled, cored, and cut into 1-inch pieces 2 small garlic cloves, minced 2 cups canned whole tomatoes 1 cup fat free, sodium free chicken broth 1 1/2 pounds potatoes, peeled and cut into large chunks Dash hot pepper flakes 1/2 teaspoon coarse grained salt 1 pound cod 2 teaspoons olive oil 1/2 pound beef stew meat Leftover potatoes and tomatoes 1 to 2 cups chicken broth (depending on the desired thickness of stew) 1/4 pound green beans, trimmed and halved 2 ears of corn, kernels cut off cob Instructions: Heat oil in a 3-quart non-reactive saucepan over medium high heat, add the onions and cook until browned and softened, about 8 to 10 minutes. Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined. Cover and reduce heat to medium and cook 45 minutes or until potatoes are almost mushy but have not lost their shape. Pour half the potatoes and tomatoes in a refrigerator dish for tomorrow night's quick vegetable beef stew. Lay cod over stew, cover and steam until tender and fish begins to flake, 5 to 7 minutes. Serve immediately. In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 25952,"Hot Fudge 2/3 cup heavy cream 1/2 cup light corn syrup 1/3 cup packed light brown sugar 1/4 teaspoon salt 8 ounces bittersweet chocolate (at least 60 percent), finely chopped 3 tablespoons unsalted butter Instructions: In a 4-quart saucepan over moderate heat, bring the cream, corn syrup, sugar, salt and chocolate to a boil, stirring constantly. Simmer until mixture thickens, about 5 minutes. Remove from the heat and whisk in the butter. Serve while still warm. What Makes This Recipe Sing: The versatility of this sauce makes it the WOW hostess gift. Try with grilled fruit, over sponge cakes or even as a \no need for the fondue pot\ chocolate dunk for fresh fruits, cookies and pound cakes. This sauce is a classic and of course perfect for your favorite ice cream... My choice is peppermint ice cream. Also, it makes for easily made s'mores and if all else fails, just use a good old-fashioned spoon! BYOC: Try adding a swirl, by heating peanut butter and swirling in the fudge. Add your favorite toasted nuts, a drop of peppermint or orange oil, or even your favorite cereal for a crunchy fudge sauce. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 25953,"Rib Eye with Mushroom Pan Sauce and Broccoli Salad 2 tablespoons olive oil Two 1 1/2-inch-thick boneless rib eyes Kosher salt
1 small shallot, minced
1/2 clove garlic, smashed
6 cremini mushrooms, stemmed and sliced
2 tablespoons brandy
3/4 cup veal demi-glace
1 tablespoon finely chopped fresh chives Broccoli Salad, for serving, recipe follows 1/2 cup olive oil 1/2 tablespoon sambal
1/2 tablespoon soy sauce
1/4 cup red wine vinegar
1 clove garlic, smashed
1 head broccoli, cut into 1/2-inch bite-size florets
1/2 red onion, thinly sliced 1/2 cup crumbled feta 1/4 cup slivered almonds
Kosher salt
Instructions: Heat a large cast-iron skillet over medium-high heat; add the olive oil. Season the rib eyes generously with salt. When the olive oil shimmers, place the steaks in the pan and cook undisturbed to create a nice crispy sear, 3 to 4 minutes. Flip, and cook to the desired temperature, another 3 to 4 minutes. Remove from the pan and let rest for 5 to 7 minutes before slicing. Drain the fat from the pan, add the shallots and season with salt. Cook over medium heat for 3 to 4 minutes. Add the garlic; cook another 2 to 3 minutes. Add the mushrooms, season with salt and stir to coat with oil. Cook until the mushrooms look soft and wilted, 4 to 5 minutes. Add the brandy and reduce by half, 1 minute. Add the demi-glace and bring to a boil. Lower to a simmer and cook for 4 to 5 minutes, until the consistency is almost as thick as gravy. To test, coat the back of a spoon with sauce and drag your finger through it: It should leave a track that holds its shape without running! Taste and adjust the salt as needed. Slice the steaks thinly and fan them out on serving plate. Top with mushroom gravy and garnish with chives. Serve with Broccoli Salad. Put the olive oil, sambal, soy sauce, vinegar and garlic in a Mason jar. Secure the lid tightly and shake until well mixed. Toss the broccoli, red onions, feta and almonds together in a bowl. Season with salt. Toss with the desired amount of dressing. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 25954,"Asian Beef Skewers 2 tablespoons extra-virgin olive oil 1 1/4 pounds beef sirloin, cut into 1/2-inch cubes
Salt and black pepper
1 cup mayonnaise Zest and juice of 1 lime
1 tablespoon rice wine vinegar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons sugar
1 teaspoon red pepper flakes
Salt and black pepper Fresh cilantro leaves, for garnish
Instructions: For the beef: Heat the olive oil in a cast-iron skillet over medium-high heat. Sprinkle the sirloin cubes with 1 teaspoon salt and 1/2 teaspoon pepper. In batches if necessary, sear the meat on all sides and cook until medium rare, 2 to 3 minutes. Drain on paper towels and set aside to cool. Meanwhile, make the dipping sauce: In a bowl, whisk together the mayonnaise, lime zest and juice, vinegar, sesame oil, sugar, red pepper flakes and some salt and pepper. Thread the beef onto toothpicks (2 pieces per). Garnish with cilantro and serve with the dipping sauce. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 25955,"Caribbean Jerk Chicken Wings 2 cups store bought mustard-based BBQ sauce (recommended: Cattleman's Gold Sauce) 2 tablespoons soy sauce 1 (6-ounce) can crushed pineapple Salt and pepper 1/3 cup brown sugar 1 teaspoon ground ginger Store bought jerk seasoning 18 chicken wings Instructions: Preheat grill to medium-high. Prepare sauce by combining all ingredients together in a saucepan over medium heat. Cook until heated through. Rub jerk seasoning into chicken wings. Grill for 10 to 12 minutes or until cooked through. Brush generously with sauce and serve. ","[Zinfandel, Syrah, Merlot, Malbec]" 25956,"Red Velvet Sandwich Cookies 1 cup all-purpose flour 1 tablespoon unsweetened Dutch-process cocoa powder 1/4 teaspoon baking soda Pinch of salt 6 tablespoons unsalted butter, softened 3/4 cup confectioners' sugar 1/2 teaspoon vanilla extract 1 teaspoon red food coloring 3/4 cup sweetened shredded coconut 4 ounces cream cheese, softened 1/3 cup confectioners' sugar Pinch of salt 1/2 teaspoon vanilla extract Instructions: Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, confectioners' sugar and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture in 2 additions. Add the food coloring and beat until combined. Transfer the dough to a clean surface and knead a few times. Roll into a 10-inch-long, 1-inch-diameter log; wrap in plastic wrap and freeze until firm, about 2 hours. Meanwhile, make the filling: Pulse the coconut, cream cheese, confectioners' sugar, salt and vanilla in a food processor until combined. Refrigerate until ready to use. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the dough from the freezer and unwrap. Slice the dough into 1/4-inch-thick rounds and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are firm around the edges, 8 to 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Spread about 1 teaspoon of the filling on the flat side of half of the cookies, then sandwich with the remaining cookies. Cook's Note: If the dough feels dry after you beat in the food coloring, beat in up to 2 more tablespoons softened butter until the dough stays together when pinched and is kneadable. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 25957,"Chocolate-Peanut Butter Cups 2 ounces (50 grams) soft dark brown sugar 7 ounces (200 grams) icing sugar 2 ounces (50 grams) butter, softened 7 ounces (200 grams) smooth peanut butter 7 ounces (200 grams) milk chocolate 3 1/2 ounces (100 grams) dark chocolate Gold buttons and edible gold stars to decorate, or other decorations of your choice Instructions: Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture. Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter). Use 1 teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case. Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases. Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about 30 minutes. To serve, arrange the chocolate peanut butter cups in their cases on a clean plate. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 25958,"Roast Beef with Spicy Parsley Tomato Sauce 1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast 3 tablespoons olive oil 4 Roma tomatoes, cut in 1/2 2 teaspoons herbs de Provence Kosher salt and freshly ground black pepper 1 1/2 cups fresh flat-leaf parsley 2 garlic cloves 1/2 teaspoons red pepper flakes 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil Instructions: To make the beef roast, preheat the oven to 375 degrees F. Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence. Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast. To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running. To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 25959,"Skyy Berry Gimlet 2 ounces berry-flavored vodka (recommended: Skyy Berry Vodka) Splash lime juice (recommended: Finest Call Lime Juice) Ice Lime Wedge, for garnish Instructions: Combine vodka and lime juice in a cocktail shaker with ice. Shake and strain into a martini glass. Garnish with a lime wedge. ","[Grapefruit Blanc, Sauvignon Blanc, Pinot Grigio]" 25960,"Carrot, Date and Feta Salad 3 medium carrots 2 tablespoons roughly chopped fresh cilantro 1 1/2 tablespoons extra-virgin olive oil 2 teaspoons honey Kosher salt Juice of 1 lime 1/4 cup crumbled feta cheese 2 tablespoons chopped toasted almonds 2 tablespoons finely chopped dates Instructions: Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining \stubs\ of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.
Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 25961,"Spiked Jellied Cranberry Sauce Recipe : Food Network 1 tablespoon unflavored gelatin 1/3 cup vodka 2 tablespoons orange-flavored liqueur, such as Cointreau One 14-ounce can jellied cranberry sauce Cooking spray Instructions: Put the gelatin in a small bowl, and pour the vodka and liqueur over it. Let sit until the gelatin is completely soft, about 10 minutes. Meanwhile, transfer the cranberry sauce to a small saucepan. Rinse out the can, dry it and coat the inside with cooking spray. Heat the sauce over medium-low heat; once it starts to bubble, whisk it vigorously until it's completely smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the softened gelatin and all the liquid, and stir until incorporated. Pour the mixture into the prepared can. Let the cranberry sauce sit at room temperature until the can is just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 4 hours but preferably overnight. To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can carefully under running hot water (don't get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce unmolds in 1 piece. Lay the sauce on its side on a serving plate, and cut into 6 or 7 slices. ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 25962,"Baked Lemon Meringue Pie 1 (4-ounce) package cook and serve lemon pudding mix 3/4 cup superfine sugar 3 cups whole milk 1 lemon, juiced 3 egg yolks 1 baked pie crust (in a 9-inch deep pie plate) Lemon Whipped Cream, recipe follows 2 cups heavy cream 1 lemon, zested and juiced 1 cup powdered sugar Candied lemon peel, garnish Instructions: In a medium saucepan, mix together the pudding mix and sugar. Slowly whisk in the milk and lemon juice until smooth. Beat the egg yolks in a small bowl and add them to the pan. Whisk until incorporated. Bring the mixture to a boil over medium-high heat, stirring constantly with a rubber spatula until thickened. Allow to cool in an ice bath. Pour the filling into the pie crust and refrigerate until set, about 1 hour. Cut into wedges and serve with Lemon Whipped Cream.; In a chilled mixing bowl add the heavy cream, lemon zest, lemon juice and powdered sugar. Using a handheld mixer, beat until soft peaks form. Transfer to a serving bowl and garnish with candied lemon peel. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25963,"Simple Chipotle Chilaquiles (Tortilla \Casserole) 12 medium-thick (10 ounces) corn tortillas, cut into sixths, fried to make chips or 8 ounces (8 to 12 loosely packed cups, depending on thickness) thick, homemade-style tortilla chips 1 (28-ounce can good quality whole tomatoes in juice, drained or 1 1/2 pounds (about 3 round, or 9 to 12 plum) ripe tomatoes 2 to 3 canned chipotle en adobo or 2 to 3 dried chipolte chiles, stemmed 1 1/2 tablespoons vegetable or olive oil 1 large white onion, sliced 1/4-inch thick 3 garlic cloves, peeled and finely chopped 2 1/2 cups chicken stock, vegetable broth or water, plus a little extra if needed Salt, about 1/2 teaspoon About 1/3 cup homemade crema, creme fraiche or store bought sour cream thinned with a little milk 1 1/2 cups coarsely shredded cooked chicken (optional) 1/4 cup finely crumbled Mexican queso anejo or other dry grating cheese like Romano or Parmesan 3 tablespoons roughly chopped fresh epazote or 1/2 cup chopped cilantro Instructions: Make the chips or measure out the store bought chips. For the sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread the onto a baking sheet and place them 4 inches below a very hot broiler. When they are darkly roasted (they'll be blackened in spots), about 6 minutes, flip them over and roast the other side-5 to 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins, and for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet. If using canned chipotles, add them to the blender, seeds and all, If using dried chipotles, toast them in a dry skillet over medium heat for a couple of minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender. Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 1/4 cups puree. Over medium heat, set a medium-large wide pot (like a 4-quart Dutch oven of Mexican cazuela) or a deep, large (12-inch) saute pan-you'll need a lid for whatever vessel you choose. Measure the oil, add half of the onion and cook, stirring regularly, until richly golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 to 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt. The sauce needs to be seasoned highly with salt, but watch out if your chips or broth is already salted. Cover the pot if not continuing with step 2 right away. You should have 4 1/2 cups broth mixture. To cook and serve the chilaquiles. Set out the crema, chicken and cheese. Put the pot over medium high heat until the broth mixture boils. Stir in the epazote (if you're using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off the heat. Let stand 5 minutes (no longer). Immediately uncover and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely-they should be a little chewy, not mushy. (If they are too chewy, stir in a little more broth, cover and set over medium heat for 3 or 4 more minutes). Sprinkle with the cilantro, if that is the herb you're using. Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Whichever you choose, drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.; ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 25964,"Garlic Chick Peas and Greens 2 tablespoons extra-virgin olive oil, 2 turns of the pan 6 cloves garlic, crushed 1 pound trimmed mustard greens, coarsely chopped Salt and pepper 1 cup vegetable broth 2 (15-ounce) cans chick peas, drained Instructions: Heat a skillet over medium heat. Add oil and crushed garlic. Saute garlic in oil 2 minutes, then add greens. Turn and wilt greens in garlic oil and season with salt and pepper. Add 1 cup vegetable broth to the pan. Bring broth to a boil. Cover pan, reduce heat to simmer and cook greens 7 or 8 minutes in broth. Uncover the pan. Add chick peas to the pan and combine with the stewed greens. Adjust salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25965,"Kids Can Make: Healthy Peanut Butter Balls 3 cups raisin bran cereal 1 cup crispy brown rice cereal 2/3 cup all-natural smooth peanut butter 5 tablespoons pure maple syrup 3 tablespoons dried cherries 1/2 cup freeze-dried bananas or 1/4 cup unsweetened cocoa powder for coating, optional Instructions: Process the raisin bran and brown rice cereals, peanut butter, maple syrup, cherries and 1 tablespoon water in a food processor until the mixture is finely chopped and comes together in a big ball. Roll some into a small ball; if it seems too dry and crumbly, add 1 more tablespoon water. Scoop the mixture into slightly mounded tablespoons, then roll them into smooth balls. (Dampen your hands with a little water to help you roll.) If using the bananas, pulse them in a food processor until finely ground. Pour them into a small bowl. Roll each truffle in the banana dust until coated. If using the cocoa, pour it into a small bowl, then roll each truffle in it until coated. Store the balls at room temperature in an airtight container for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25966,"Italian Turkey Burgers 3 tablespoons mayonnaise 1 clove garlic, finely chopped 8 ounces ground turkey 12 ounces sweet Italian turkey sausage, removed from casings 2 teaspoons extra-virgin olive oil 8 thin slices pancetta 4 ounces sliced Italian fontina cheese Four 3-by-3-by-1/2-inch squares focaccia, split and lightly toasted 1 plum tomato, sliced 1 cup baby arugula Instructions: Mix the mayonnaise with the garlic in a small bowl and set aside. Using your hands, mix together the turkey and turkey sausage in a large bowl until just combined. Form this mixture into four 1-inch-thick patties.
Preheat a large skillet over medium heat. Add the olive oil and pancetta slices and cook the pancetta on both sides until crisp, about 3 minutes. Drain on paper towels and reserve.
Place the same skillet over medium-high heat and add the burgers. Cook, turning once, until cooked all the way through, about 5 minutes per side. Top with the fontina and cook until just melted.
To serve, place the burgers on the focaccia bottoms. Top with tomato slices, pancetta and arugula. Spread the focaccia tops with garlic mayonnaise, set on top of the burgers and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 25967,"Poblano Corn Pudding 3 poblano peppers 3 tablespoons unsalted butter 1 yellow onion, diced 1/2 teaspoon kosher salt, plus more for seasoning 1 teaspoon fresh ground black pepper, plus more for seasoning 2 cups whole milk 3 eggs 3 tablespoons sour cream 1 cup grated sharp white Cheddar 4 ears corn, shucked and kernels removed, about 4 to 5 cups 4 tablespoons chopped fresh Italian parsley leaves 4 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cayenne pepper 2 cups panko bread crumbs Instructions: Preheat the oven to 350 degrees F. Put the poblano peppers over the flame of 1 of the burners on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 15 minutes. Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside. Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool. Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes. In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste. Add the mixture to a 9 by 13-inch buttered baking dish and set aside. Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 25968,"Rosemary Rib Roast with Creamy Gremolata One 6- to 7-pound beef prime rib roast (3 bones) 1 tablespoon kosher salt
1 tablespoon (7 grams) finely chopped fresh rosemary
2 teaspoons freshly ground black pepper
2 cloves garlic, very finely chopped
2 tablespoons (30 grams) extra-virgin olive oil
2 tablespoons (30 grams) neutral oil
Flaky salt, for serving
Creamy Gremolata, recipe follows 2 cups (22 grams) loosely packed fresh Italian parsley leaves, chopped 1/2 cup mayonnaise
1/4 cup (10 grams) chopped chives
2 tablespoons (11 grams) prepared horseradish
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper Instructions: Up to a day before you want to cook the meat, rub the roast all over with the kosher salt. Refrigerate, bone-side down and uncovered, at least 4 hours and up to overnight. The day of roasting, remove the roast from the refrigerator 2 hours before you begin cooking to let it come to room temperature. Set an oven rack in the middle position and preheat the oven to 250 degrees F. Once the roast is at room temperature, use a sharp knife to cut a crosshatch pattern on the fat at 2-inch intervals, without cutting into the meat. Combine the rosemary, black pepper and garlic in a small bowl and stir in the olive oil. Rub all over the meat until evenly distributed. Place the meat, fat-side up, on a rack in a roasting pan (or on a cooling rack set on top of a baking sheet if you don\u2019t have a roasting pan). Roast until the meat registers 135 degrees F on a digital thermometer in the center (test a few places to be sure) for medium doneness, 3 to 3 1/2 hours. Remove the roast from the oven. Meanwhile, heat the neutral oil in a large cast-iron skillet over medium-high heat. Place the rib roast, fat-side down, in the skillet and sear for 2 to 3 minutes per side until browned and crusty. Remove and let rest for 30 minutes or until you can handle it to carve. Carve the meat from the bone in one piece (use a large knife and just follow along the bone). You can throw the rack of bones back in the oven at 500 degrees F for a few minutes to crisp them up if you\u2019d like to serve them. Slice the roast crosswise into slices. If you\u2019ve crisped the bones, cut them into ribs. Place the meat and bones on a platter and sprinkle with some flaky salt. Serve immediately with the Creamy Gremolata. In a medium mixing bowl, combine the parsley, mayonnaise, chives, horseradish and lemon zest. Season with salt and pepper to taste. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 25969,"Salmon Burger 1 1/2 pounds fresh salmon fillet 1 teaspoon seafood seasoning 2 eggs, well mixed or whisked 1/2 cup Asian-style breadcrumbs 1 to 2 tablespoons grapeseed oil 1 cup shredded romaine lettuce 1/4 cup thousand island or remoulade sauce Four 5-inch buns 4 slices ripe tomato 1 lemon French fries, as side serving Instructions: To prepare the cakes, fine dice the salmon and then place in a mixing bowl. Add the seafood seasoning and eggs and mix well. Then add a small amount of breadcrumbs if needed; the mixture should be moist but not binding together. Portion into 4 even, flat cakes, 5 inches by 1/3 inch. Warm a flat griddle surface until 300 degrees F, and then add oil and allow the oil to warm also. Then dust the exterior of the cakes with the remaining breadcrumbs and place on the oil. Cook on the first side, allowing to brown for 2 to 3 minutes, and then flip and repeat on the second side.
During this time, in a bowl, blend the lettuce and dressing, mixing well. Toast the buns on the griddle.
Once the cakes are cooked and golden brown, place on the bun on a plate and add a portion of tossed lettuce, a tomato slice and then the cake. Finish with a drizzle of lemon. Enjoy served with fries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25970,"Frittelle di Castagne: Chestnut Pancakes Extra-virgin olive oil, for deep frying 14 ounces/400 g chestnut flour Pinch salt 2 cups/500 ml water Icing sugar (confectioners'), for sprinkling Instructions: Heat the olive oil in a deep, heavy-bottomed frying pan. In a large mixing bowl add the flour, salt, and water and whisk until smooth and even batter. Drop large spoonfuls of the batter into the hot oil a few at a time. Let fry, turning as needed, until golden brown and crispy on both sides. Transfer to a paper-towel-lined plate to absorb the excess oil. Plate the fritters on a serving dish and sprinkle with icing sugar. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 25971,"Citrus Crostata 3 medium navel oranges 2 red grapefruits 2 large lemons 1 cup sugar 2 1/2 teaspoons arrowroot 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/4 teaspoon fine sea salt Zest of 1 lemon 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces 3 tablespoons ice water 1/2 teaspoon almond extract 1 cup mascarpone cheese (8 ounces), at room temperature 3 tablespoons sugar 1 teaspoon pure vanilla extract Zest of 1/2 small orange Zest of 1/2 large lemon Instructions: For the jam: Set a sieve over a medium bowl. Trim the ends from the oranges, then cut away the peel and pith. Working over the bowl to catch the juice, cut along the membrane on both sides of each orange segment with a paring knife and let the segments drop into the sieve. Squeeze the juice from the leftover membranes into the bowl. Remove the segments from the grapefruits in the same manner, and squeeze the juices from the leftover membranes into the bowl. Remove the segments from 1 lemon and squeeze the juice from the leftover membranes into the bowl. Squeeze the juice from the remaining lemon into the bowl. Place the citrus segments, juices, sugar and arrowroot in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer until thick, 1 to 1 1/2 hours. Let cool at room temperature for 30 minutes, then refrigerate for 30 minutes. For the crust: In the bowl of a food processor, combine the flour, sugar, salt and lemon zest. Pulse until blended. Add the butter and pulse until the mixture resembles a coarse meal. Combine the ice water and almond extract. With the machine running, gradually add the water mixture and process until moist clumps form. Turn the dough out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill for 30 minutes. Position a rack in the center of the oven and preheat the oven to 375 degrees F. On a large sheet of parchment paper, roll out the dough into a 10-inch round. Slide the dough and parchment onto a large, heavy baking sheet. Fold in the edge of the dough to make a border, forming an 8 to 9-inch round. Pleat the edge loosely and pinch to seal any cracks in the dough. Prick the bottom of the crust with a fork. Bake until the crust is golden, about 40 minutes. Let cool on a wire rack for 10 minutes, then slide a metal spatula under the crust and remove the parchment. Let cool completely. For the topping: In a small bowl, mix together the mascarpone cheese, sugar, vanilla and the orange and lemon zests until smooth. Spread the mascarpone topping over the cooled crust, then spoon the citrus jam on top. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 25972,"Husky Bark Three 20-ounce packages white almond bark One 12-ounce bag dark chocolate chips 40 whole chocolate graham crackers
Orange toppings, such as M and M's, Skittles, jelly beans and Reese's Pieces, as needed Black toppings, such as jelly beans, licorice pieces, broken Oreos, dark chocolate chips and Reese's Pieces, as needed Mini marshmallows, for topping Instructions: Melt the almond bark in a double boiler. Stir until smooth, then allow to cool slightly. Next, use the double boiler to melt the dark chocolate chips also. Lay down a large baking sheet and arrange the whole graham crackers together so they are butted up against one another. Pour the melted almond bark over the crackers and spread evenly. Sprinkle on the orange and black toppings and mini marshmallows. Lightly press the ingredients with the palm of your hand to make sure they are fixed. Drizzle over the dark chocolate. Allow to set for approximately 20 minutes, then serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 25973,"Pan-Roasted Trout Bruschetta with Chili Vinaigrette 1 large loaf country-style bread Extra-virgin olive oil, for brushing the bread Salt and freshly ground black pepper 1/4 cup salt 8 trout fillets, skin on 1/4 cup olive oil 3/4 cup instant flour (recommended: Wondra) 1 (12-ounce) jar roasted red peppers, sliced into bite-size pieces 16 oil-cured black olives, halved and pitted 1/4 cup finely chopped fresh Italian flat-leaf parsley 3 tablespoons garlic, minced 2 cups chili oil 1 cup extra-virgin olive oil 1/2 cup sherry vinegar 1/3 cup chili powder 1 teaspoon salt Freshly ground black pepper 2/3 cup finely chopped fresh Italian flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Slice the bread into 1/4-inch thick slices. Cut those slices in half on a diagonal. Lay the slices on baking sheets in a single layer and brush the bread with extra-virgin olive oil. Season with salt and pepper. Place on a baking sheet and bake until crisp outside but still soft within, about 5 to 6 minutes. On a baking sheet covered with foil, sprinkle salt over the foil. Lay the trout fillets skin side down and sprinkle the tops of the fillets liberally with more salt. Set aside in refrigerator for 10 minutes. Blend the Chili Vinaigrette: In a small bowl, whisk together the garlic, chili oil, olive oil, sherry vinegar, chili powder, salt, pepper and parsley. Rinse the trout fillets and pat dry. Sprinkle some pepper on the fillets. In a shallow dish filled with the flour, dredge the fillets with the flour, shaking off the excess. Heat the 1/4 cup extra-virgin olive oil in a large skillet over moderately high heat. When hot, add the fish, skinned side up, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the skinned side until done, about 1 minute. Transfer to paper towels to drain. To serve, cut the trout into bite size pieces. Top each toast with a slice of roasted pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Scatter a few olives around each portion, and dust the fish with the remaining parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 25974,"Gina's Butterscotch Sundae 1 pint high quality butter pecan ice cream Butterscotch Sauce, recipe follows 1 cup chopped toffee bars (recommended: Heath bar) Whipped cream, for garnish Maraschino cherry, for garnish 1 cup light brown sugar 1/2 cup corn syrup 1 stick unsalted butter 2 tablespoons bourbon 1 teaspoon vanilla extract Instructions: Scoop ice cream into sundae glasses. Top with warm Butterscotch Sauce, chopped toffee, whipped cream, and a cherry. In a small heavy bottomed saucepan, add the brown sugar, corn syrup, and butter and cook over medium low heat, stirring, until sugar dissolves. Add bourbon and vanilla extract, stirring well. ","[Burgundy, Port, Tawny Port, Moscato]" 25975,"Grandmother's Lobster Pie Kosher salt Five 1-pound lobsters
2 sticks (1 cup) butter
2 tablespoons lemon juice
3 cups crushed snack crackers
4 sprigs parsley, for serving Lemon wedges, for serving Instructions: Bring a large pot of water to a boil over high heat. Salt the water and add the lobsters. When the water comes to a second boil, cook the lobsters for 12 to 15 minutes. Remove the lobsters from the water and let cool. Crack the tails, knuckles and claws. Pick out the meat from the shells over a bowl to hold the juices. Reserve the tomalley. Set aside.
Preheat the oven to 425 degrees F.
Melt the butter in a frying pan over medium heat and add the tomalley and lemon juice. Remove from heat and stir in the crushed snack crackers. Add enough reserved lobster juice so the mixture is thick like turkey stuffing. Divide lobster meat among 4 individual casserole dishes. Cover each dish with the cracker mixture, patting it on evenly. Bake until the top begins to brown, about 10 minutes. Remove the dishes from the oven and garnish each with a parsley sprig and a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 25976,"Pork Milanese Sub Balsamic Reduction, recipe follows 1 tablespoon Dijon mustard 1/4 cup olive oil 1 pint grape or cherry tomatoes, sliced crosswise Kosher salt One 1 1/2-pound pork tenderloin 1/2 cup all-purpose flour 2 large eggs 2 cups plus 1 tablespoon vegetable oil 2 cups Italian-style breadcrumbs Kosher salt and freshly ground black pepper 4 cups arugula 1 tablespoon lemon juice Kosher salt and freshly ground black pepper 1 large (about 24-inch) fresh French or Italian loaf (crusty and light but not too dense) Extra-virgin olive oil, for drizzling 2 burrata cheese balls (4 ounces each), drained, sliced 1/4-inch thick Flakey sea salt 8 leaves fresh basil 1 cup sliced pickled banana peppers, plus brine for drizzling 2 cups balsamic vinegar 1 teaspoon light brown sugar 1 teaspoon minced fresh thyme 3 cloves garlic, smashed 1/2 shallot, minced Kosher salt and freshly ground black pepper Instructions: Make the dressing and marinate the tomatoes: In a small bowl, whisk together the Balsamic Reduction and mustard. Slowly whisk in the olive oil until emulsified. In a medium bowl, combine 1/2 cup of the dressing with the tomatoes and salt to taste. Toss to coat and let sit at room temperature for at least 30 minutes. Reserve the remaining dressing for the sandwich. Make the pork: Cut the tenderloin on a bias into four equal pieces. Pound out each piece between 2 sheets of plastic wrap into a long 1/4-inch-thick cutlet. Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second bowl, beat the eggs with 1 tablespoon vegetable oil (this gives it the puffy golden brown exterior we love!). Place the breadcrumbs in the third bowl. Generously sprinkle the pork cutlets with salt and pepper. Dredge in the flour and shake off the excess. Then coat in the egg, allowing the excess to drip off. Coat in the breadcrumbs, pressing to make sure it all sticks. Transfer the cutlets to a sheet pan and let dry out for 5 to 10 minutes. Heat the remaining 2 cups oil in a large high-sided pan or skillet over medium heat until it registers 375 degrees F on a deep-fry thermometer. Fit two sheet pans with wire racks and set aside. Fry the cutlets in batches while gently shaking the skillet to ensure no sticking and that the tops of the cutlets get some love, until golden brown, 2 to 3 minutes per side. Transfer to a rack to drain. Assemble the subs: In a medium bowl, combine the arugula and lemon juice. Season to taste with salt and pepper. Toss to coat. Set aside. Cut the bread in half horizontally to split. Drizzle the cut sides of the bread with the reserved balsamic dressing and some olive oil. Place the burrata slices on the bottom half of the bread, ensuring that all that creamy interior goodness evenly mingles with the bread. Sprinkle with flakey salt. Layer the pork, shingled and on a bias, on top. Top with the dressed arugula, marinated tomatoes, basil and banana peppers. Drizzle with some banana pepper brine, then close up with the bread top! Slice on the bias into 4 equal sandwiches. In a small saucepan, add the balsamic, brown sugar, thyme, garlic, shallots and salt and pepper to taste. Bring to a simmer, then let it cook until it reduces to 3/4 cup, 20 to 25 minutes. Set aside and let cool. Strain. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 25977,"Chocolate Bourbon Sauce 1 cup chocolate fudge topping (from one 11.75-ounce jar) 2 teaspoons bourbon
1 teaspoon espresso powder
Instructions: In a pot, combine the fudge topping, bourbon and espresso powder and cook over low heat until heated through, about 5 minutes. ","[Bourbon, Port, Tawny Port]" 25978,"Curried Chicken Sandwich with Radicchio and Pancetta 8 ounces thinly sliced pancetta, about 8 slices 3 1/2 to 4 cups diced roasted chicken (from 1 (2-pound) store-bought roasted 1 1/2 cups shredded radicchio 1/2 cup plus 2 tablespoons mayonnaise 1 tablespoon curry powder 1 tablespoon lime juice 2 teaspoons honey 1 1/2 teaspoons freshly minced ginger 4 ciabatta rolls Instructions: Fry the pancetta slices in a large skillet over high heat until crispy. Remove from the pan and set aside. In a large bowl combine the chicken, radicchio, mayonnaise, curry powder, lime juice, honey, and ginger. Stir to combine. Slice the rolls in half. Spoon the chicken mixture onto the bottom halves of the rolls. Cover with the crispy pancetta and the top of the rolls. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 25979,"Drunkenberry Spongecake 2 sponge cake loaves, store bought 3 pints assorted fresh berries, such as strawberries, blueberries, or blackberries 1 cup plus 1 tablespoon granulated sugar 2 cups orange liqueur 2 cups fresh whipping cream 2 cups fresh mascarpone 4 teaspoons honey 2 teaspoons vanilla extract 2 navel oranges 1 cup amaretto cookies Instructions: Refrigerate sponge cake until ready to use. Then cut into thin (4 by 4-inch) slices, 16 slices total. (When chilled, it's easier to cut.) In a large glass mixing bowl add berries, 1 cup of the sugar and orange liqueur, stir gently with a large metal spoon. Let stand for 15 minutes. In another bowl or electric mixer, whisk whipping cream until stiff peaks form. Fold in mascarpone, honey, vanilla and remaining 1 tablespoon sugar. Arrange 1 square of cake on the plate. Spoon 1 layer of berries over the top. Add another square of cake. Then spoon 1 layer of berries on top of that layer of cake. Repeat 2 more times. For a total of 4 cake layers for each portion. Repeat the same procedure for each portion of dessert. Garnish with the cream on top. Using a microplane, zest the orange peel over the top of each dessert, then grate cookies with a mouli grater over that. Serve immediately. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 25980,"Italian Roast Beef 1 (4 1/2 to 5 pound) rump roast, trimmed and tied 1 head garlic, cloves peeled Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 4 medium onions, red or yellow, peeled and each cut into 8 wedges 2 fresh bay leaves 6 medium carrots, peeled and cut into thick pieces on an angle 4 ribs celery from the heart with leafy tops, cut into thick pieces 4 sprigs rosemary, leaves stripped and finely chopped 1/4 cup tomato paste 2 cups dry white wine 2 cups chicken stock-in-a-box 1 pound egg pasta such as tagliatelle 8 tablespoons butter 4 sprigs sage, leaves only Instructions: Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours. When meat is about done, bring a large pot of water to a boil over medium heat for the pasta. Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter. Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 25981,"Chesapeake Bay Skate Wing 5 ounces skate wing, cleaned Salt and freshly ground black pepper 1/4 cup semolina 1/4 cup fresh lump crabmeat, picked over for shells and cartilage 1 teaspoon Aioli, recipe follows 1 scallion, finely chopped 1 cup arugula Toasted pecans, for garnish 1 egg yolk 1 lemon, juiced 1 teaspoon Dijon mustard 1 teaspoon crushed garlic 1 chipotle pepper, seeded and chopped Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Season the skate with salt and pepper. Dredge both sides in the semolina. Heat a large skillet over high heat and sear both sides until golden brown, about 3 to 4 minutes per side. Transfer to a baking dish. In a small bowl, combine the crabmeat, Aioli, and scallion. Season with salt and pepper, to taste. Top the skate with the crabmeat mixture and bake for 5 minutes. Arrange the arugula on a plate and top with the skate. Drizzle with the Aioli and sprinkle with toasted pecans. In a food processor, blend the egg yolk, lemon juice, mustard, garlic, and chipotle pepper. With the motor running, drizzle the olive oil in a slow, steady stream until the mixture thickens to the consistency of mayonnaise. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25982,"Crab Cakes Salad 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh parsley Salt and freshly ground black pepper 1 pound cooked crabmeat, picked well
1/3 cup panko breadcrumbs 2 tablespoons olive oil 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 3 egg yolks Juice of 1 lemon 3 green onions, thinly sliced 2 cups mixed greens, such as celery leaves, arugula, endive or butter lettuce, for serving 2 cups green and yellow beans, trimmed Salt 1/4 cup extra-virgin olive oil 2 teaspoons diced shallots 1 red cl pepper, seeded and minced 1 clove garlic, minced Kernels from 2 ears of corn 1 small red bell pepper, diced 1 yellow bell pepper, diced Juice of 1 lemon 1/4 cup minced chives Freshly ground black pepper Instructions: For the salad: Cook the beans in a pot of boiling salted water until tender, about 3 minutes. Drain and plunge into a bowl of ice water. Drain again and transfer to a large salad bowl. Meanwhile, in a large saute pan over medium-high heat, heat the olive oil. Add the shallots, cl and garlic; cook, stirring, for about 1 minute. Add the corn and red and yellow bell peppers; cook, stirring occasionally, until the corn turns bright yellow. Remove from heat and stir in the lemon juice, chives and season with salt and pepper. Add the corn mixture to the beans and toss together well. Set aside. Boil a large pot of salted water. Fill a large bowl half full with ice water. Blanch the green beans in the boiling water just until tender, 1 to 2 minutes. Remove with a slotted spoon and plunge into the ice water. Transfer to a large bowl. Add the corn to the boiling water and blanch until tender, about 3 minutes. Drain and let cool enough to cut the kernels off the cobs. For the crab cakes: In a large bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, egg yolks and lemon juice. Stir in the green onions, chives and parsley. Season the mixture well with salt and pepper. Fold in the crabmeat until coated thoroughly. Sprinkle the breadcrumbs over the mixture and gently mix together. Do not overwork the mixture. Carefully shape into 4 to 6 crab cakes. Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the crab cakes and cook until golden brown on the bottom, 3 to 4 minutes. Carefully flip the crab cakes and cook the other side until golden brown. Toss the mixed greens with the bean salad and adjust the seasonings. Serve the crab cakes with the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25983,"Apricot, Orange, Cranberry Bread 3 1/2 cups unbleached all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/4 pound (1 stick) butter, room temperature 1 cup sugar 1 tablespoon plus 1 teaspoon freshly grated orange zest 2 large eggs 2/3 cup orange juice 2/3 cup milk 2/3 cup finely chopped apricots 2/3 cup chopped walnuts 3 cups cranberries, picked over and chopped in a food processor Instructions: Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled. Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries. Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans. Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25984,"Lobster with Mayonnaise 1 lobster per serving 1 egg yolk* Dijon mustard Salt and pepper Light extra-virgin olive oil For 1/2 pint (1 cup) olive oil/sunflower oil/ mixture of the two 2 egg yolks Salt and freshly ground black pepper Salt and freshly ground black pepper
1 level teaspoon Dijon mustard Lemon juice/white wine Vinegar Instructions: Fill a pan with lukewarm water and place over high heat. Place the lobster in the pan and cover. Once the water has come to the boil, cook the lobster for ten minutes or until it no longer has any blue hue and has turned a deep red-orange color. Remove the lobster from the pan and leave to cool. Once cool you can prepare the lobster in the traditional manner: with a sharp knife make an incision at the point where the head joins the body and cut down the length of the lobster towards the tail. Make sure that you have cut right the way through the body. Now turn the lobster 180 degrees and cut from the original incision back through the head. With you fingers gradually prise the shell apart so that it falls into two halves. Remove the front claws and set aside. With your index finger prise the meat out of the shell (trying to keep it in one piece, again working from the tail upwards. Replace the meat in the shell (this process makes it easier for your guests to keep their fingers clean) and repeat with the second half. Using a cleaver or hammer crack both sides of the claws. Remove the surrounding shell and extract the meat in a single piece. Arrange the two halves of lobster on a plate together with the claw meat and serve with mayonnaise, which you can make in the following way: Put eggs, mustard, pinch of salt, grinding of pepper and a small squeeze of lemon juice/vinegar in a basin and beat well with a wooden spoon, beater or whisk. Start adding the oil, drop by drop to begin with, stirring all the time. When the mixture starts to emulsify you may add more oil in steady dribblets but keep stirring until you get the required jelly-like substance, which is the consistency that proper mayonnaise should be. Finally test for more seasoning. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25985,"Caesar's Pasta Salad 3 cups 1/3-inch-diced day-old bread 2 tablespoons olive oil
1/2 cup freshly grated Parmesan 1/4 teaspoon kosher salt
1 cup freshly grated Parmesan 1/2 cup reduced-fat buttermilk
1/4 cup reduced-fat Greek yogurt
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, smashed and peeled
2 hearts of romaine lettuce, cut into 1/3-inch pieces 2 ears of corn, kernels removed
8 ounces tricolored fusilli, cooked and cooled Instructions: For the croutons: Preheat the oven to 400 degrees F. On a small rimmed baking sheet, toss the cubed bread with the olive oil, Parmesan and salt. Bake until golden brown and crispy, about 15 minutes. For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic. Set aside to let the flavors marry for 5 minutes. For the salad: Remove the cloves of garlic from the dressing and discard. To the bowl of dressing, add the lettuce, corn, pasta and croutons. Toss well to coat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25986,"Herb Radicchio Salad with French Lentils 1 cup puy (French) lentils 2 cups vegetable broth Kosher salt 12 ounces slab bacon, skin removed and cut into 1/2-inch lardons 2 medium shallots, thinly sliced 1 large head radicchio, quartered, cored and thinly sliced (about 8 ounces) 3 cups roughly chopped mixed fresh parsley, chives, mint, cilantro, dill or basil 5 teaspoons champagne vinegar Instructions:

1. Combine the lentils, broth and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the lentils are al dente and most of the liquid is absorbed, about 15 minutes.
2. Meanwhile, cook the bacon lardons in a large, dry skillet over medium heat, stirring occasionally, until browned and crisp, about 25 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, leaving the bacon fat in the skillet.
3. Add the shallots to the skillet and cook, stirring occasionally, until golden, about 3 minutes. Add the lentils and the remaining broth to the skillet and cook, scraping up any browned bits, until the broth is completely absorbed, about 5 minutes. Remove from the heat and cool 10 minutes.
4. Toss the radicchio with the herbs, vinegar and 1/2 teaspoon salt. Divide the lentils among 4 plates, top with the radicchio mixture and scatter the lardons on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25987,"Gorgonzola, Grape and Pine Nut Crostini 4 ounces cream cheese, room temperature 1/4 cup mayonnaise 4 ounces (1 cup) crumbled gorgonzola cheese 2 Tablespoons finely chopped green onion Salt and fresh ground black pepper, to taste 1 cup halved red grapes 1/2 cup toasted pine nuts* 30 slices baguette bread Instructions:
5. Preheat broiler and adjust rack so that it is about 4 inches from heat source.
6. Beat together cream cheese, mayonnaise, gorgonzola cheese and green onions; season with salt and pepper. Fold in grapes and pine nuts.
7. Spread a tablespoon of cheese mixture on each baguette slice.
8. Broil until heated and lightly browned, about 3 minutes. Serve immediately. *To toast pine nuts: Put pine nuts on baking sheet. Bake in preheated 350 degrees F. until lightly browned, about 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25988,"Fried Onion Rings 1 cup buttermilk 1/4 cup hot sauce 1/4 cup Essence, recipe follows 2 large yellow onions, peeled and cut into 1/8-inch thick rings 2 cups all-purpose flour Peanut or vegetable oil, for frying 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a bowl, combine the buttermilk with the hot sauce and 2 teaspoons of Essence. Add the onion rings and press to coat. Marinate, covered, in the refrigerator for at least 1 hour. In a medium pot, heat the oil to 360 degrees F. In a shallow bowl or large dish, combine the flour with 2 tablespoons of the Essence. Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Essence, and repeat with the remaining ingredients. Serve hot. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 25989,"French Onion Soup 5 small onions, thinly sliced 2 cans (14 ounces) low sodium beef broth (recommended: Swanson's) 2 cans (10 ounces) beef consomme (recommended: Campbell's) 1 packet onion soup mix (recommended: Lipton's) 8 slices French bread, about 1 inch thick 1 cup shredded Gruyere Instructions: Combine onions, broth, consomme, and soup mix in a slow cooker. Cook on HIGH setting for 4 hours, or LOW setting for 8 hours. Ladle soup into serving bowls. Top with a slice of French bread. Sprinkle 2 tablespoons cheese over each bread slice. Put soup bowls under broiler until cheese is melted. Alternatively, place the bread on a baking sheet and top with cheese; broil until cheese has melted, about 30 to 40 seconds, and set on top just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25990,"Satay Turkey Burgers with Lemongrass and Ginger 2 tablespoons soy sauce 2 1/2 teaspoons dry mustard 2 tablespoons kecap manis (available at Asian groceries) 2 teaspoons honey 1 pound ground turkey 2 tablespoons finely chopped fresh coriander (cilantro) 2 teaspoons natural creamy peanut butter, room temperature 2 teaspoons Thai fish sauce (available at Asian groceries) see note 1/2 teaspoon Thai Sriracha cl sauce (available at Asian groceries) see note 1/2 teaspoon minced lemongrass (optional) 1/4 teaspoon grated lemon zest 1/4 teaspoon grated lime zest 1 teaspoon freshly squeezed lime juice 1/4 teaspoon freshly grated peeled ginger 1 small clove garlic, minced and mashed to a paste with 1/8 teaspoon kosher salt 1/2 teaspoon kosher salt 4 hamburger buns, toasted Mung bean, alfalfa, radish sprouts, or pea shoots Sliced scallions Instructions: Combine the glaze ingredients in a small saucepan. Bring to a simmer, stirring, over high heat. Set aside to cool. In a medium bowl, combine the turkey, fresh coriander, peanut butter, fish sauce, cl sauce, lemongrass, citrus zests, lime juice, ginger, garlic, and salt. Mix with a fork until thoroughly combined. Form into 4 patties, each about 1/2-inch thick. Heat a stove top grill pan or out-door grill to medium-high heat. Grill the burgers until just cooked through, about 4 1/2 minutes per side. Brush both sides with the glaze. Serve on a bun garnished with sprouts and scallions. Drizzle with more glaze if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25991,"Smokey Filet with Serrano-Papaya Salsa and Serrano-Mint-Cilantro Chutney 1 piece filet mignon 1/2 teaspoon ground allspice 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper, to taste Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for drizzling 1 cup papaya, peeled, pitted and diced 1 serrano pepper, minced 1 avocado, halved, pitted, peeled and diced Juice of 1 lime 2 tablespoons chopped fresh cilantro leaves, plus more for garnish 1/2 cup pepitas, toasted Fresh mint leaves, chopped, for garnish Serrano-Mint-Cilantro Chutney, recipe follows 2 bunches fresh cilantro 5 sprigs fresh mint 2 Serrano peppers 2 tablespoons Greek yogurt or creme fraiche Extra-virgin olive oil, enough for desired consistency Kosher salt and freshly ground black pepper, to taste Instructions: Rub the beef filet with allspice, cumin, salt, pepper and a drizzle of olive oil.
Preheat the oven to 375 degrees F.
In a large bowl, combine the papaya, serrano, avocado, lime juice, and cilantro. Season the salsa with salt, and pepper. Set aside.
Heat a drizzle of olive oil in an oven-proof saute pan over medium-high heat. Sear the filet on both sides, about 1 minute on each side. Place the pan in the oven and cook about 15 minutes, or until a meat thermometer registers 140 to 145 degrees F for medium. Remove the beef from the oven and allow the meat to rest 5 minutes before slicing.
To serve, toss the pepitas with papaya salsa. Spoon a mound on your plate. Place a few strips on the steak and top, and drizzle with chutney and finish with a sprinkle of fresh herbs. In a blender or food processor, puree the cilantro, fresh mint, serrano peppers, and yogurt together, streaming in some extra-virgin olive oil just until the mixture is thickened. Season the mixture with salt, and pepper. Chill the chutney in the refrigerator until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 25992,"Hot Pumpkin Pie 2 minced fresh habanero peppers 1/2 cup brown or maple sugar 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1 (15 ounce) can pumpkin 2 eggs 1 (12-ounce) can evaporated skim milk 1 teaspoon vanilla extract 1 (9-inch) pie crust Instructions: Destem and deseed the habanero peppers and mince finely. It is recommended that habaneros be handled with disposable plastic gloves. Do not touch eyes or other sensitive areas until you wash hands and utensils well. Preheat oven to 425 degrees. In a medium bowl, mix the sugar and spices well, breaking up any lumps of sugar. With a mixer or whisk, blend the pumpkin into the sugar and spice mixture. Beat eggs separately, then add to the pumpkin mixture along with the evaporated milk and vanilla. Blend well. Blend the minced habanero peppers into pumpkin mixture evenly. Pour into a 9-inch pie crust and place in oven. A pie skirt may be place underneath to catch spills. Bake at 425 degrees for 20 minutes, then reduce the temperature to 375 degrees, and continue baking for 40 to 45 minutes, until set and evenly browned. Cool completely on a rack before serving. Serving this pie with plenty of whipped cream will contrast well with the heat. This recipe may be varied by adding 1/2-teaspoon nutmeg. Also, instead of vanilla extract, maple flavoring or cinnamon extract may be substituted. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 25993,"Oatmeal-Cranberry Cookies 1 cup all-purpose flour 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 1/2 teaspoon fine salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 3/4 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 3/4 cups old-fashioned rolled oats 1 1/4 cups dried cranberries Instructions: Position the racks to the top and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, cinnamon, baking soda and salt in a medium bowl. Beat the butter, brown and granulated sugars, in a large bowl, with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until light and fluffy. Beat in the eggs, one at time, until incorporated and then beat in the vanilla. Reduce the speed to low. Beat in the flour mixture, a little at a time, until a smooth dough forms. Stir in the oats and cranberries with a rubber spatula or wooden spoon. Drop heaping tablespoons of the dough onto the prepared baking sheets, spaced about 2-inches apart. Bake the cookies, rotating the baking sheets halfway through, until golden brown, but still soft in the middle, about 15 minutes. Let the cookies cool slightly on the baking sheets, and then transfer to wire racks to cool completely.
","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 25994,"All Green Smoothie ? cup (60 ml) water ? cup (120 ml) pineapple juice 1? cups (262 g) green grapes ? (53 g) Bartlett pear, ripe, seeded and halved ? (51 g) avocado, pitted, peeled ? cup (23 g) coarsely chopped broccoli ? cup (20 g) spinach, washed ? cup (60 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 35-40 seconds or until mixture is smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 25995,"Cucumber Canoes of Salmon Mousse 3/4 pound Norwegian smoked salmon 8 ounces soft cream cheese Salt and pepper 3 tablespoons creme fraiche or sour cream 2 cucumbers 2 tablespoons chopped fresh or drained canned pineapple Instructions: In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and creme fraiche to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small canoe-shapes. Spoon salmon mixture into pastry bag fitted with a with star tip, and pipe mixture into each cucumber \canoe.\ Top with a small amount of pineapple. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 25996,"Edamame Two Ways 2 tablespoons reduced-sodium soy sauce 1 teaspoon brown sugar
3 cloves garlic, finely grated
1/2 teaspoon ground black pepper
12 ounces shell-on edamame
2 cups shelled edamame 2 tablespoons extra-virgin olive oil
2 tablespoons Parmesan
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper Instructions: For the garlic-soy roasted edamame: In a small bowl, whisk together the soy sauce, brown sugar, garlic, pepper and 1 tablespoon water until the sugar dissolves. Set aside. Place a large cast-iron skillet over medium heat. Add the edamame and cook, tossing occasionally, until charred in spots, about 10 minutes. Turn the heat off and immediately add the soy sauce mixture. Simmer until fragrant, 30 to 45 seconds. Immediately transfer to a serving dish; serve warm. For the Parmesan roasted edamame: Place a rack in the center of the oven and preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Combine the edamame, olive oil, Parmesan, paprika, salt and pepper in a medium bowl and toss to combine. Spread the edamame in an even layer over the prepared baking sheet and bake on the center rack until they begin to brown, 12 to 15 minutes. Transfer to a serving dish and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25997,"Bobby Flay's Tostones with Salmon Tartar and Avocado-Chipotle Relish 3 green plantains, quartered crosswise and peeled 3 cups peanut or canola oil Kosher salt Cilantro leaves 1 lb salmon, cut into 1/4\ thick dice 2 tablespoons Dijon mustard 1 tablespoon pureed canned chipotles 1/4 cup capers, drained 1/4 cup finely chopped scallions 3 tablespoons olive oil 2 tablespoons finely chopped cilantro Salt and freshly ground pepper 2 Haas avocados, peeled and pitted 1 tablespoon pureed canned chipotles 2 tablespoons fresh lime juice 3 tablespoons creme fraiche Salt and pepper to taste Instructions: Heat oil in a heavy frying pan to 325 degrees F. Add the plantain quarters in 3 batches and fry until soft, about 2 minutes per side, turning once. Transfer to a paper towel-line plate with a slotted spoon to drain. Repeat with the remaining plantains. Heat the oil to 375 degrees F. Using a tostone maker, tortilla press, meat pounder or other heavy object, flatten each plantain slice until 1/8 inch thick. Fry the tostones until crisp and golden brown, about 1 minute per side. Drain on paper towels. Sprinkle immediately with salt. Combine all ingredients in a medium bowl and season with salt and pepper to taste. Place avocados, chipotle and lime juice in a medium bowl and mash with a fork until almost smooth, but some texture remains. Add the creme fraiche and fold until almost combined (should have a marbled appearance) and season with salt and pepper to taste Assemble: Place a heaping tablespoon of salmon tartar in the center of each tostones and top with a teaspoon of avocado-chipotle relish. Garnish with cilantro leaf. Serve immediately. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 25998,"Sauteed Shredded Brussels Sprouts 2 (12-ounce) packages fresh Brussels sprouts, trimmed 2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
Instructions: Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced. Heat the butter and olive oil in a very large (12- to 14-inch) saute pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25999,"Lobster Fra Diavolo with Lobster Egg Noodles 75 grams fresh lobster roe 80 grams egg yolks 250 grams all-purpose flour, plus more for dusting 5 grams kosher salt 20 grams whole milk 10 grams extra-virgin olive oil 4 whole live lobsters (1 1/2 to 2 1/2 pounds each) Olive oil, as needed 1 tablespoon Calabrian cl paste 1 medium onion, medium dice 2 heads garlic, sliced in half 1/2 cup dry vermouth Two 16-ounce cans San Marzano tomatoes, blended 1 cup (2 sticks) unsalted butter, cubed and kept cold Kosher salt Sea salt, for finishing 1 tablespoon chopped fresh chives Instructions: For the lobster egg noodles: Combine the lobster roe and egg yolks in a blender and pure until combined. Add the flour and salt to the bowl of a food processor and pulse to combine. Add the lobster roe mixture and pulse in 30-second bursts to incorporate. Add the milk and olive oil and blend again, taking care to scrape the sides of the bowl to ensure that all the ingredients are fully incorporated. Lay out a long strip of plastic wrap and turn out the mixture on top. Form the dough into a flattened disc and wrap tightly in the plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours before rolling the dough. Roll the dough into 1/8-inch-thick sheets, using a pasta machine or by hand. Cut into 9-inch-long sheets and desired widths. Dust the noodles lightly with additional flour and make small nests on a tray. Cover until ready to cook. For the lobster fra diavolo: Bring a large pot of water to a boil. Pierce the head of each lobster with a sharp chef\u2019s knife, then separate the tails and claws from the bodies. Add the lobster tails and claws to the boiling water to cook, 3 minutes. Remove the lobster tails and let cool; continue cooking the claws, 3 more minutes. Remove the claws and let cool. Remove the meat from the tails and claws and cut into bite-sized pieces. (Reserve the shells.) Add olive oil to coat the bottom of a large saucepan and heat over medium-high heat. Add the lobster bodies and reserved shells, along with the Calabrian cl paste, and saut until bright red, 4 to 5 minutes. Add the onion and heads of garlic and continue to saut, 5 to 8 minutes. Deglaze with the vermouth and cook off until the liquid has mostly evaporated. Add the crushed San Marzano tomatoes and bring to a slight simmer. Cook for 30 minutes. Strain the lobster fra diavolo sauce using a fine-mesh strainer. Place the sauce in a large Dutch oven and reduce to concentrate the flavor, about 15 minutes. Mount with cubes of cold butter, swirling or whisking to emulsify the sauce. Fold in the claw and tail meat, and taste. Season with kosher salt as needed. Bring a large pot of water to a boil and season heavily with kosher salt until it tastes like the sea. Cook the pasta in the boiling water until fully cooked, about 1 minute. Add the pasta directly to the fra diavolo sauce. Using tongs, thoroughly mix the pasta into the sauce and let it finish cooking for another 1 to 2 minutes. Season with sea salt and garnish with the chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]" 26000,"Sea Salt and Black Pepper Chips and French Onion Dip 1 tablespoon grapeseed oil 1 yellow onion, finely diced
1 red onion, finely diced
1/2 cup dry sherry
1/2 cup dry white wine
4 cups sour cream
3 tablespoons salt
1 teaspoon ground black pepper
1 bunch scallions, sliced 1/4-inch-thick 2 potatoes, unpeeled, preferably Kennebec 1 gallon canola oil
Sea salt and black pepper Instructions: For the dip: Heat the oil in a medium pan set over medium heat. Add the yellow onions and half of the red onions and saute, stirring occasionally, until caramelized, about 20 minutes. Add the sherry and wine and cook, stirring continually, until the liquid reduces completely, about 20 minutes more. Refrigerate until completely cool, 15 to 30 minutes. Add the chilled onions, reserved red onions, sour cream, salt, pepper and scallions to a large bowl. Serve at room temperature. For the chips: Slice the potatoes into chips on a mandoline, about 1/8-inch-thick. Put the oil in a 3- to 5-gallon pot. Bring the oil to 325 degrees F. Fry chips, turning occasionally, until golden brown and all the little bubbles around the chips stop forming, about 15 minutes. (Those bubbles are an indicator of moisture. If you take them out before they're done, your chips will be soggy.) Drain chips on paper towels and season with sea salt and black pepper. Serve with dip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26001,"Pancake Breakfast Casserole 4 tablespoons unsalted butter, plus more for greasing the dish and serving 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 6 tablespoons sugar Kosher salt 1 3/4 cups buttermilk 7 large eggs 2 cups half-and-half 1 teaspoon pure vanilla extract Maple syrup, for serving Blueberries, for serving Instructions: Butter an 8-inch square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter. Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined. Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining butter in the pan. For each pancake, spoon 1/4 cup of batter into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.) Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl. Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard. Preheat the oven to 350 degrees F. Remove the plastic wrap, and bake the casserole until it feels firm yet springy to the touch in the center and the custard is set, 50 to 60 minutes. Let cool 15 minutes before serving. Serve warm with maple syrup, blueberries and pats of butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 26002,"Barbecued Corn Succotash 1 tablespoon vegetable, canola or olive oil 6 slices thick-cut smoky bacon, chopped into 1/4-inch dice
6 to 8 ears corn, shucked
3 to 4 cloves garlic, sliced or chopped
1 large red or yellow onion, chopped
1 red bell pepper, seeded and chopped
1 to 2 jalapeno peppers, seeded and chopped
1 cup chicken or turkey stock
3 tablespoons dark brown sugar
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
One 8-ounce can tomato sauce
2 cups shelled edamame
Sriracha Scallions, to garnish Instructions: Heat a large skillet over medium-high heat. Heat the oil and add the bacon. Cook until crisp, 2 to 3 minutes, and then add corn, letting the sugars develop and caramelize at the edges. Add the garlic, onions, bell peppers and jalapenos, and cook 2 to 3 minutes to soften. Add the stock, sugar, vinegar, Worcestershire and tomato sauce. Simmer to thicken the sauce, then add the edamame and stir in Sriracha to taste. Reduce the heat to low until ready to serve, adding a little more stock or water if the dish gets too thick. Garnish with scallions to serve. ","[Zinfandel, Malbec, Tempranillo, Syrah]" 26003,"Grilled Pork Chops with Long Hots and Yellow Bell Peppers 8 to 10 (1-inch thick cut or thicker) pork chops 4 tablespoons Irvine Spices Calgary Steak Seasoning Salt Pepper 1/2 cup olive oil 10 to 15 long hot peppers, cut into strips 3 to 4 yellow bell peppers, cut into strips 1/2 bunch basil, leaves chopped fine 6 cloves garlic, left whole Instructions: Heat your grill. Season pork chops with steak seasoning, salt and pepper. Heat olive oil in a saute pan and add hot peppers, yellow bell peppers, basil and garlic, cooking over medium heat until light golden brown. Grill pork chops to desired doneness and arrange on serving platter with peppers and garlic mixture. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 26004,"White Russian Cupcake 2 1/2 cups cake flour 8 tablespoons vanilla instant pudding mix 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 5 whole eggs 2 teaspoons vanilla extract 1 cup milk 1/4 cup half-and-half 3/4 cup butter 1 1/2 cups sugar 3 ounces sour cream 2 tablespoons mayonnaise 1 ounce coffee liqueur (recommended: Kahlua) 1 tablespoon mocha paste Irish Cream Filling (recipe follows) 12 ounces Irish Buttercream (recipe follows) Small chocolate pearls (recommended: Verona) Chocolate cigarettes Gold dust Vodka 4 pounds butter, softened 8 ounces high ratio shortening (recommended: Sweetex) 8 cups confectioners' sugar, sifted 4 tablespoons vanilla extract 2 tablespoons lemon extract 1 tablespoon mocha paste 4 tablespoons cherry liqueur 2 ounces Irish liqueur (recommended: Bailey's Irish Cream) 1 1/2 ounces coffee liqueur (recommended: Kahlua) 1 tablespoon vodka 8 ounces heavy cream 4 ounces Irish liqueur (recommended: Bailey's Irish Cream) Instructions: Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners. Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides with a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the coffee liqueur and mocha paste into the batter until smooth and no lumps are present. Using a 2-ounce ice cream scoop, scoop 2 ounces of batter into the cupcake liners. Bake for 18 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool for 20 minutes. Scoop out the center of the cooled cupcakes with a melon baller. Fill a piping bag with Irish Cream Filling and cut a small hole at the end of the bag to allow the filling to be piped into the hollowed out center of cupcake. Fill all the cupcakes with about 1/2 ounce of filling. To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Irish Buttercream. Generously pipe about 1 ounce buttercream onto each cupcake. Garnish each cupcake with 4 or 5 small chocolate pearls and a chocolate cigarette. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the ends of the chocolate cigarettes. The edible paint will dry leaving behind the gold dust. In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and the mocha paste. Lastly, add the liqueurs and vodka and incorporate completely. In a 5-quart mixer with the paddle attachment, add the heavy cream and whip to full volume. Add the Irish liqueur and, on first speed, fold in the liqueur until completely incorporated.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26005,"Gingered Pomegranate Cosmo 2 ounces vodka 1 1/2 ounces orange liqueur (recommended: Cointreau) 1-ounce ginger ale 1/2-ounce pomegranate juice 1 lime Candied ginger, for garnish Instructions: Fill a cocktail shaker with ice and add the vodka, orange liqueur, ginger ale, pomegranate juice, and squeeze of lime. Shake well (until ice crystals form) and pour into a chilled martini glass. Garnish with candied ginger. ","[Gewrztraminer, Riesling, Pinot Grigio]" 26006,"Grilled Raspberry Chicken 6 boneless, skinless chicken breasts 1/2 cup frozen raspberries, thawed (recommended: Dole) 1 cup raspberry vinaigrette (recommended: Annie's) 1/4 cup raspberry vodka, optional 1/4 cup finely chopped fresh mint leaves Fresh mint sprigs, for garnish Fresh raspberries, for garnish Instructions: Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours. Preheat grill to medium-high and oil the grates. Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 26007,"Snow Day Coconut Brownies Cooking spray 12 ounces semisweet chocolate, chopped 2/3 cup coconut oil
1 1/2 cups granulated sugar 4 large eggs 1/4 teaspoon coconut extract 2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup sweetened shredded coconut 1/2 cup salted macadamia nuts, chopped 2 tablespoons meringue powder 2 cups confectioners' sugar 1/4 teaspoon coconut extract 3 to 5 tablespoons water 1/2 cup sweetened shredded coconut, for topping White nonpareils, for topping Instructions: Make the brownies: Preheat the oven to 350?. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; coat with cooking spray. Combine the chocolate and coconut oil in a medium saucepan over medium heat. Cook, stirring, until melted, 3 minutes. Remove from the heat and stir in the granulated sugar, eggs and coconut extract until well combined. Stir in the flour and salt until smooth. Stir in the coconut and nuts. Spread the batter evenly in the prepared pan. Bake until the brownies are dry on top and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely in the pan. Meanwhile, make the icing: Combine the meringue powder, confectioners' sugar, coconut extract and 3 tablespoons water in a large bowl. Beat with a mixer on medium-high speed until stiff and glossy but still spreadable, 2 to 3 minutes. Thin with up to 2 more tablespoons water, if needed. Lift the brownies out of the pan using the foil overhang. Scrape the icing on top and spread to the edges. Sprinkle with the coconut and white nonpareils; gently press to adhere. Let the icing harden, 1 to 2 hours. Cut into pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 26008,"Yogurt Dipping Sauce 1 cup yogurt or sour cream 1 tablespoon jam Instructions: Combine ingredients in a small bowl and mix well. Serve with scones, toast, or any cake. ","[Riesling, Gewrztraminer, Moscato]" 26009,"Spaghetti with Zucchini 1 clove garlic, smashed 6 tablespoons extra-virgin olive oil 3 medium zucchini, thinly sliced into rounds Fine sea salt 1 pound spaghetti 1/2 cup grated Parmesan cheese, plus more for serving, optional 1/2 cup grated pecorino cheese 2 tablespoons unsalted butter 12 fresh basil leaves, torn Instructions: Bring a large pot of water to a boil. Place the garlic in a large skillet, add the oil and turn the heat to medium. When the garlic begins to sizzle, add the zucchini and cook until the zucchini starts to turn golden and breaks down, 10 to 15 minutes.
Meanwhile, add about 1 tablespoon salt and the spaghetti to the pot of boiling water and cook until al dente, 8 to 9 minutes. Reserve 1 cup pasta water, then drain the pasta.
Add 1/4 cup of the pasta water to the skillet with the zucchini, then add the pasta and shake the skillet vigorously, adding more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the Parmesan, pecorino and butter, tossing well to incorporate. Top with the basil and more Parmesan if desired.
","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 26010,"Bacon-Wrapped Scallop Tournedos with Summer Succotash 8 slices thick-cut bacon 2 pounds (about 24) extra large sea scallops Salt and freshly ground black pepper 3 tablespoons unsalted butter 2 cups corn kernels (from 2 ears) 2 cups fresh lima beans, peeled, blanched in boiling salted water for 30 seconds; or thawed frozen lima beans 1 large tomato, cored, cut into small cubes 3 tablespoons chopped fresh sage leaves 8 (8-inch) skewers Instructions: Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook. In a large skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat, but has not begun color or crinkle up, about 4 minutes (The bacon should be cooked halfway, it should remain pliable). Remove from the heat. Thread the scallops onto skewers, putting 3 on each skewer, zig-zagging with a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks, or secure with a second skewer. Sprinkle the skewers generously with salt and pepper, then place on grill over the side with fewer coals and cook until scallops are opaque all the way through, about 5 to 7 minutes per side. Melt the butter in a large skillet over medium heat. Add the corn, lima beans, tomato, sage, and salt and pepper, to taste. Cook, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes. To serve, place about 1/4 of the succotash on each plate, top with 2 skewers. Cook's note: Try to use the largest scallops available, if dry scallops are available, it's even better. When grilling scallops watch carefully for any flare-ups. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 26011,"Hummus with Herbed Pita Crisps 4 tablespoons unsalted butter, at room temperature 3 tablespoons fresh herbs (chives, parsley, rosemary, thyme, cilantro, etc.) 4 pitas (I like to use whole wheat for a nuttier flavor), cut into eighths Salt, for sprinkling Two 15-ounce cans chickpeas, drained and juice reserved 2 cloves garlic 1/4 cup lemon juice 1/4 cup tahini 1 teaspoon ground cumin 1/2 cup extra-virgin olive oil 1 teaspoon salt Instructions: For the pita crisps: Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes. Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26012,"Asparagus and Prosciutto 2 pounds asparagus (optional: half green/half white) 1 teaspoon salt 2 tablespoons butter 2 tablespoons olive oil 1/4 pound prosciutto, chopped Grated ricotta salata Instructions: Bring large pot of water to a boil and add salt. Add asparagus and cook uncovered until knife is easily inserted. Then drain asparagus. In a large skillet heat butter and oil. Add prosciutto and fry until it begins to crisp. Add asparagus and heat through. Transfer asparagus and prosciutto to serving platter and sprinkle with cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 26013,"Chimney Tuna Loin 1/2 cup dark soy sauce 1/2 cup honey 1/4 cup dry wasabi powder 2 pounds tuna loin, cut into 2 pieces 1/2 cup sesame seeds 2 tablespoons peanut oil Instructions: In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade. On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat. Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 26014,"Cocoa Krispies™ Biscotti 1 cup sugar 6 tablespoons unsalted butter*, softened 1 teaspoon vanilla 2 eggs 2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 2 tablespoons miniature semi-sweet chocolate morsels 2 teaspoons baking powder 1/2 teaspoon salt* 2 cups Kellogg's? Cocoa Krispies? cereal Instructions:

1. In large mixing bowl combine sugar, butter and vanilla. Beat on medium speed of electric mixer until creamy. Add eggs, one at a time, beating well after each addition.
2. Add flour, cocoa powder, chocolate morsels, baking powder and salt. Beat on low speed until combined. Stir in KELLOGG'S COCOA KRISPIES cereal.
3. Shape dough into two 8-inch-long rolls. Place on 2 baking sheets lined with foil. Bake at 350 degrees F for 30 minutes. Cool slightly.
4. Diagonally cut each roll into 3/4-inch-thick slices. Place slices, cut side down, on baking sheets lined with foil. Bake at 300 degrees F for 10 minutes. Turn slices. Bake at 300 degrees F about 10 minutes more or until firm. Transfer to wire rack. Cool completely. *Note: If desired, instead of using unsalted butter, use lightly salted butter and decrease the salt to 1/4 teaspoon. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26015,"Cacio e Pepe Fries One 16-to-20-ounce bag frozen fries, preferably crinkle or waffle 1/4 cup finely grated pecorino (about 1 ounce)
Freshly ground black pepper
Instructions: Preheat the oven to 425 degrees F. Arrange the frozen fries in a single layer on a baking sheet. Bake until golden brown, tossing halfway through, 18 to 20 minutes. Immediately transfer the fries to a serving platter and sprinkle evenly with the cheese and 1/2 teaspoon pepper.
","[Chianti, Barbera, Dolcetto, Tempranillo]" 26016,"Fried Green Tomato BLT 1/2 cup finely chopped shallots 4 cloves garlic, minced 1/2 tablespoon Creole mustard 1/4 cup apple cider vinegar 1 1/2 tablespoons sweet Hungarian paprika 2 teaspoons cayenne 4 lemons, juiced 1 cup prepared horseradish Salt and freshly ground black pepper 1/4 cup olive oil 1 cup finely chopped celery 1/4 cup chopped fresh parsley 1/2 cup finely chopped scallion 3 cups buttermilk 1/2 tablespoon kosher salt, plus more for seasoning 1/4 tablespoon cracked pepper, plus more for seasoning 1 egg 3 cups all-purpose flour 1/2 tablespoon Creole seasoning 1/4 tablespoon garlic powder 1 quart vegetable oil 1 green tomato, sliced into 3 thick slices 2 (1/2-inch) slices pain de mie bread 1/4 cup softened butter 1 Roma tomato, sliced into 4 thick slices 4 (1/4-inch thick) slices bacon, cooked until crispy 1/4 cup arugula Instructions: The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm. Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT's with the summer's best tomatoes on the simple sandwich. Since those days past, the simple BLT sandwich has always been a source of comfort to me. When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn't pass it up. This is where the Green Tomato BLT came from. For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use. For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl. Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer. Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside. Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper. To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread. Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread. Slice in half and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26017,"Buffalo Chicken Sliders with Celery-Blue Cheese Slaw 2 tablespoons unsalted butter One 12-ounce bottle buffalo hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 cups shredded rotisserie chicken, light and dark meat
12 sweet Hawaiian slider rolls, sliced in half through the middle
Celery Blue Cheese Slaw (see recipe below) 1/2 cup crumbled blue cheese 1 tablespoon chopped fresh chives
1 tablespoon lemon juice
1 teaspoon vegetable oil
4 celery stalks, thinly sliced on a bias (about 1 heaping cup)
3 green onions, thinly sliced on a bias
Kosher salt
Instructions: To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes. To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider. Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 26018,"Supreme Pizza Dip 4 ounces pepperoni 1 cup finely chopped onion 1/2 cup finely chopped green bell pepper 2 cloves garlic, minced plus 1 whole clove 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper 1 tablespoon tomato paste One 28-ounce can crushed tomatoes 1/3 cup pitted black olives, chopped 1/4 cup grated Parmesan 1 baguette, ends trimmed, sliced diagonally into twenty-four 1/2-inch pieces 2 tablespoons olive oil 4 ounces mozzarella, diced Instructions: Preheat the oven to 425 degrees F. Dice 3 ounces of the pepperoni. Thinly slice the remaining 1 ounce and set it aside to garnish the dip. Heat a medium cast-iron or ovenproof skillet over medium heat until hot. Add the diced pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, minced garlic, oregano, 3/4 teaspoon salt and some pepper. Continue to cook, stirring, until the onions are very tender and lightly browned, about 5 minutes. Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute. Stir in the tomatoes with their juice from the can. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and Parmesan and remove from the heat. Season with additional salt and pepper. Meanwhile, toss the baguette slices with the oil and spread in a single layer on an ungreased baking sheet. Bake until lightly toasted and crisp, 7 to 9 minutes. Rub the slices with the whole garlic clove and set aside to cool. Preheat the broiler. Scatter the mozzarella and reserved sliced pepperoni over the dip in the skillet. Place the skillet under the broiler and broil until the cheese is melted and lightly browned, 2 to 3 minutes. Serve the dip warm with the garlic toasts on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 26019,"Seeger's Gazpacho with Beet Terrine 2 red peppers 2 yellow bell peppers 1 European cucumber 2 Roma tomatoes 1/2 shallot 1 clove garlic 1/2 red beet 2 egg yolks 1 cup olive oil 1 lemon, juiced Salt and cayenne pepper 10 medium beets Salt and pepper, to taste 1 teaspoon cumin seeds 1/2 cup beef consomme dissolved with 4 leaves gelatin 1 tablespoon shallots 1 tablespoon chives Instructions: For the gazpacho: Juice all gazpacho vegetable ingredients through a juicer.
For the mayonnaise: In a blender, blend egg yolks and slowly add olive oil. Season the mayonnaise with lemon juice, salt and cayenne pepper. Blend in gazpacho juice. For the terrine: Roast beets in a preheated 400 degree oven wrapped in aluminum foil with salt and cumin seed for approximately 1 hour until cooked. Peel beets. Slice into 1/2-inch thick slices and layer in a 1 liter terrine. In between beet layers, add beef consomme that has been mixed with shallots, chives, salt and pepper. Cover with plastic and place in refrigerator for at least 4 hours.
For the assembly: Pour the gazpacho into a bowl and top with a 1-inch thick slice of the terrine. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Barbera]" 26020,"Candied Cherry Muffins 2 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon salt 2 large eggs 1 cup whole milk 1 3/4 sticks (14 tablespoons) unsalted butter, melted 1/3 cup almond paste, crumbled (about 3 ounces) 1 teaspoon pure vanilla extract 1/2 cup chopped candied lemon and/or orange peel 1/2 cup candied cherries, quartered Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, sugar, baking powder, cinnamon, cardamom and salt in a medium bowl. Whisk the eggs, milk, 1 1/2 sticks melted butter, the almond paste and vanilla in a large bowl (it?s OK if the almond paste is still a little chunky). Add the flour mixture to the egg mixture and stir until combined. Stir in the candied citrus peel. Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the candied cherries. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack. Warm the remaining 2 tablespoons melted butter in the microwave. Brush the muffins with the butter while still warm, then dust with confectioners' sugar. Let cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26021,"Pronto Tiramisu 1 cup espresso or regular coffee, premade 1/3 cup amaretto liqueur 12 ladyfingers, crushed into large chunks 1 cup heavy cream 1/2 cup brown sugar 1/2 cup grated bittersweet dark chocolate, garnish Instructions: In a medium bowl mix the coffee and amaretto. Add the crushed ladyfingers and let soak for 2 minutes. Meanwhile, whip the heavy cream and brown sugar until soft peaks form. Take 4 dessert glasses and place soaked ladyfingers into the bottom of each glass with a spoon. Top with whipped cream followed by another spoon of soaked ladyfingers. Repeat this process ending with whipped cream layer on top. Grate chocolate on top for garnish. Serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 26022,"Orange-Scented Pork Bake with Roasted Root Vegetables 1 (4 to 5 pound) pork loin, trimmed and cleaned 10 cloves garlic, peeled 1 1/2 tablespoons Emeril's Rib Rub 2 1/4 teaspoons salt 1 3/4 teaspoons freshly ground black pepper 3/4 cup freshly squeezed orange juice 7 tablespoons olive oil 3/4 pound beets, scrubbed well, trimmed and cut into quarters 2 medium onions, peeled cut into quarters 3 large parsnips, peeled and cut in 1/2 3 large carrots, peeled and cut in 1/2 1 pound small red bliss potatoes, cut into quarters 1 1/2 tablespoons minced shallots 2 cups chicken stock or low-sodium chicken broth 1/4 teaspoon chopped fresh thyme leaves 1 tablespoon cornstarch 1 tablespoon water Instructions: With a small, sharp knife, make 12 (1 1/2-inch deep) slits around the outside of the pork loin. Cut 6 of the garlic cloves in half lengthwise and insert one half clove into each slit. Rub the pork with the Rib Rub, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper. Place the loin in a zip-top plastic bag or glass dish and pour the orange juice and 3 tablespoons of the oil over the pork. Marinate in the refrigerator for 2 hours, turning occasionally. Remove the pork from the marinade and pat dry. Transfer the marinade to a saucepan, bring to a boil, and reduce to 3 tablespoons, about 6 minutes. Set aside and reserve for the gravy. Preheat the oven to 425 degrees F. Combine the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of the pepper in a small bowl. In a separate, large bowl, combine the onions, parsnips, carrots, potatoes, remaining 4 garlic cloves, and remaining 3 tablespoons olive oil and toss to combine. Season with the remaining 1 teaspoon salt and remaining 3/4 teaspoon pepper. Arrange mixed vegetables and the beets in the bottom of a small roasting pan. Place the pork loin on top of the vegetables and roast for 20 minutes. Reduce the oven temperature to 325 degrees F and until an instant-read thermometer registers 145 degrees F, 1 hour to 1 hour and 5 minutes. Transfer the pork to a cutting board to rest for 10 minutes. Tent the pork and the vegetables with aluminum foil to keep warm. Add the reserved pan juices, shallot, chicken stock, and thyme to the pan with the reduced orange marinade. Bring mixture to a boil and cook until reduced by 1/3 in volume, about 10 minutes. In a small bowl, whisk together the cornstarch and water. Add to the gravy mixture and bring to a boil. Let the sauce boil for 1 minute, whisking constantly. Remove from the heat and carefully pour into a gravy boat. Carve the pork, arrange on a large platter, and surround with the root vegetables. Pass the gravy at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26023,"Beet Steak Stacks with Caraway Yogurt 2 medium or 1 large beet (about 1 pound) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1/2 teaspoon caraway seeds 6 to 8 fresh chives 1/2 cup Greek yogurt Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Scrub the beets well, trim the ends and then slice into 1/4-inch-thick rounds. Lay the beets on the prepared baking sheet in a single layer. Sprinkle 2 tablespoons water over the beets-this will create steam to help cook the beets faster. Season with 1/2 teaspoon salt and a few grinds of pepper. Cut the butter into pea-size cubes and dot the top of each round with 1 or 2 cubes. Cover the pan tightly with foil. Roast until the beets are tender with no resistance when pierced with a fork or skewer, about 20 minutes. Remove the foil and allow the beets to cool, about 5 minutes.
Meanwhile, toast the caraway seeds in a small, dry skillet over medium-high heat until aromatic, about 2 minutes. Transfer to a cutting board to cool. Chop the chives and combine with the yogurt in a small bowl. When the caraway has cooled, finely chop and add to the yogurt. Season with salt and stir well to incorporate.
Put half the beet rounds on a platter. Top each with a teaspoon of yogurt, then another beet round and another teaspoon of yogurt. Serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26024,"Stuffed Eggplant with Veal and Spinach 4 small, firm eggplants, each 5 to 6 inches in length (about 1 3/4 pounds) Salt 1 box organic chopped frozen spinach 1 tablespoon extra-virgin olive oil, plus more for baking dish 1 pound ground veal 1 teaspoon ground or rubbed sage Salt and freshly ground black pepper 2 cloves garlic, minced 5 tablespoons butter 3 slightly rounded tablespoons all-purpose flour 2 cups milk Freshly grated nutmeg 1 large egg About 3/4 cup freshly grated Parmigiano-Reggiano 3 slices pane bello or good quality white, crusty bread, crusts trimmed and torn A few sprigs fresh parsley, leaves only Instructions: Halve eggplants lengthwise. Scoop out the flesh leaving the shells 1/8-inch thick. Salt the shells and invert to drain over paper towels for 30 minutes. Salt the flesh and drain it in a strainer. Defrost the spinach in a microwave, squeeze out all of the water and separate it with fingertips. Put the spinach in a mixing bowl. Heat the oven to 350 degrees F. Heat a medium skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the meat, sage and salt and pepper, to taste. Lightly brown the meat, then stir in the garlic and cook for 30 seconds, Add the meat mixture to the mixing bowl. Melt 4 tablespoons butter in a sauce pot over medium heat. Whisk in the flour, cook for 1 minute, then whisk in milk and bring the mixture to a bubble. The sauce should be thick enough to coat the back of a spoon. Season the sauce with salt, pepper and nutmeg, to taste. Cool for a few minutes, then add it to the meat and spinach. Pat the salted flesh of the eggplant dry and finely chop, then stir it into meat mixture along with an egg and about 1/2 cup cheese. Tear the bread, add it to a food processor and pulse-grind into fresh crumbs. Finely chop the parsley leaves and stir it into the bread crumbs. Pat the eggplant shells dry and drizzle a baking dish with extra-virgin olive oil. Arrange the eggplant shells in the dish and mound the filling into them. Top with bread crumbs and a little more cheese, dot with dabs of butter and bake until lightly golden, about 30 minutes. Cool completely, cover and refrigerate for a make-ahead meal. To reheat, put the eggplant in a 350 degree F oven, loosely covered, for 20 minutes, then uncover and bake until deeply golden in color, about 10 to 15 minutes. Serve a whole eggplant per person. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 26025,"Espresso cl Glazed Ham Half a fully cooked ham (about 8 pounds) 1 quart fresh orange juice 1 tablespoon grated orange zest 1 cup firmly packed brown sugar 1 cup coffee-flavored liqueur 1 tablespoon Chinese cl paste with garlic or sambal olek 1/2 teaspoon freshly ground black pepper 2 shots (about 1/4 cup total) brewed espresso or 1 tablespoon instant espresso powder 1 cup all-purpose flour 3/4 cup medium-ground yellow cornmeal 1/2 cup grated pepper jack (1 1/2 ounces) 1 teaspoon baking powder 1 teaspoon salt 2 large eggs 1 cup milk 3 tablespoons honey 1/4 cup (1/2 stick) unsalted butter, melted, plus a little more buttering the pan Instructions: Preheat the oven to 325 degrees F. Cut the thick layer of fat and the skin from the ham and discard. Place the ham in a roasting pan. For easier cleanup, line the pan with aluminum foil, because the glaze will drip off and burn on the bottom of the pan. Roast the ham for 1 hour. While the ham is roasting, make the glaze. Combine the orange juice and zest, brown sugar, liqueur, cl paste, and pepper in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer the mixture until is reduced by about half and is as thick as maple syrup, about 35 minutes. Whisk in the espresso or espresso powder. You should have almost 2 cups of glaze. You are going to use half of this glaze to brush the ham while it is roasting and reserve the other half for brushing on the ham after it is sliced. After the first hour of cooking, brush the ham with the glaze. Roast for another hour, brushing with the glaze every 15 minutes. Since the ham is already cooked, you just need to warm it all the way through. Check for an internal temperature of 130 to 140 degrees using an instant-read thermometer. Remove the ham from the oven when it is nicely browned and warmed through. To serve: We like to serve this with warm cornbread. For a lovely presentation, slice half the ham and arrange the slices up against the unsliced part on a big platter. Brush the slices with the remaining glaze. Cook's Note: The glaze can be made a few days ahead and stored, tightly covered, in the refrigerator. Serving Suggestion: Etta's Cornbread, recipe follows. To make the cornbread, preheat the oven to 425 degrees F. Butter an 8-inch square baking dish. Combine the flour, cornmeal, cheese, baking powder, and salt in a large bowl. In a mixing bowl, whisk together the eggs, milk, and honey. Add the wet ingredients to the dry ingredients, stirring until just combined. Add the melted butter and stir into the mixture. Pour into the prepared pan and bake until a toothpick comes out clean, 15 to 20 minutes. Cook's Note: You can make the cornbread and store it in the freezer, covered tightly in plastic wrap, for a few weeks. ","[Chianti, Barbera, Tempranillo, Garnacha]" 26026,"Crispy-Skinned Chicken a l'Orange Kosher salt and freshly ground black pepper 3 skin-on bone-in chicken breast halves 1 tablespoon vegetable oil 1/2 cup frozen orange juice concentrate 4 tablespoons honey Instructions: Preheat the oven to 375 degrees F. Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes. Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat. Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26027,"Soft Chocolate Cherry Bread 1/2 cup sugar 1/4 cup dark cocoa powder 1 teaspoon salt 1 packet Fleischmann's? RapidRise? Yeast 2 1/2 cups bread flour 1 stick (8 tablespoons) unsalted butter, plus more for greasing the pan 1 1/4 cup milk 1 teaspoon vanilla extract 1 large egg 1 cup milk chocolate chips 2/3 cup drained canned cherries Instructions: Combine the sugar, cocoa powder, salt, undissolved yeast and 1 1/2 cups of the flour in a large bowl. Melt the butter in a small saucepan over low heat. Add the milk and vanilla and heat until warm (120 to 130 degrees F).
Add the butter mixture to the dry ingredients. With an electric mixer, mix on medium speed, gradually adding the egg and remaining cup of flour, until smooth and sticky, about 2 minutes. Fold in the chocolate chips and cherries. Let the batter rest for 10 minutes. Generously grease a 12-cup muffin pan. Portion the batter into the pan and let it rise until doubled, about 1 hour.
Preheat the oven to 375 degrees F. Bake the muffins until a toothpick inserted in the center of one comes out clean, 20 to 25 minutes. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 26028,"Grilled Tuna with Yellow Mole Sauce and Chayote Succotash 1/4 cup pure olive oil 2 yellow corn tortillas, coarsely chopped 1 red onion, chopped 4 cloves garlic, chopped 1/4 cup pumpkin seeds 3 cups lobster stock or clam stock 2 roasted yellow peppers, peeled, seeded and chopped 1 ripe mango, peeled, and chopped 2 tomatillos, husked and chopped 2 tablespoons golden raisins 1/2-ounce chopped white chocolate 1 tablespoon honey Pinch cloves Salt and freshly ground white pepper 4 tuna fillets, 6 ounces each 2 tablespoons olive oil 2 chayote 3 tablespoons olive oil 1 small red onion, finely chopped 2 cloves garlic, finely chopped 1 red pepper, finely diced 1 zucchini, finely diced 1 cup frozen lima beans, thawed 1 cup fresh for frozen corn, thawed 2 tablespoons unsalted butter 2 tablespoons fresh lime juice 2 tablespoons chopped cilantro Salt and freshly ground pepper Instructions: Heat the oil in a medium saucepan until smoking. Add the tortillas and fry until crisp, remove to a plate. Add the onions and garlic to the pan and cook until soft. Remove. Add the pumpkin seeds to the pan and cook until golden. Add the stock, peppers, mango, tomatillos and raisins and cook for 30 minutes over medium-high heat. Place the mixture and the fried tortillas in a food processor and process until smooth. Heat the oil in a medium saucepan until smoking. Add the tortillas and fry until crisp, remove to a plate. Add the onions and garlic to the pan and cook until soft. Remove with Add the pumpkin seeds to the pan and cook until golden. Add the stock, peppers, mango tomatillos and raisins and cook for 30 minutes over medium-high heat. Place the mixture and the fried tortillas in a food processor and process until smooth. Pour the mixture into a clean medium saucepan and cook for 20 to 30 minutes. Add the chocolate, honey, cloves and salt and pepper and cook for 5 minutes. Brush tuna with oil and season with salt and pepper on both sides. Heat grill pan over high heat. Sear tuna on both sides for 1 to 2 minutes. Serve rare-medium rare. Preheat oven to 400 degrees F. Rub the chayote with 1 tablespoon of the oil and season with salt and pepper. Place on a baking sheet and roast until just cooked through, about 30 to 40 minutes. Remove, let cool slightly and slice in half vertically. Scoop out the flesh of the chayote and remove to a plate. Reserve the shells. Heat the remaining oil in a large saute pan. Add the onions and garlic and cook until soft. Add the pepper and zucchini and cook for 5 minutes. Add the lima beans and corn and cook an additional 5 minutes. Stir in reserved chayote flesh. Add the butter, lime juice and cilantro and season with salt and pepper, to taste. Scoop the mixture into the roasted chayote shells. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 26029,"Mini Muffulettas One 3-ounce jar pimientos, drained 1 cup mixed pitted olives, chopped
1/4 cup mayonnaise
1/4 cup spicy cherry peppers, chopped
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
3 green onions, thinly sliced
Kosher salt and freshly ground black pepper
One 12-ounce/12-count package Hawaiian bread rolls 1 cup thinly sliced iceberg lettuce
1 teaspoon olive oil
1/2 teaspoon red wine vinegar
6 ounces sliced salami
6 ounces soppressata
6 ounces prosciutto
6 ounces sliced mortadella
6 ounces thin deli-sliced roast beef
6 ounces provolone, sliced 6 ounces mozzarella, sliced
Instructions: For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside. For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet. Lightly dress the iceberg in the olive oil and vinegar, then set aside. Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls. Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 26030,"Mint Julep 12 to 15 fresh spearmint leaves (no stems), plus a sprig for garnish 1 teaspoon superfine sugar 2 ounces bourbon Ice cubes 1 ounce club soda Instructions: Put the mint, sugar, and a touch of the bourbon in a chilled silver cup or glass mug. Muddle the leaves with the sugar by pressing them with a pestle or a wooden spoon until fragrant and the sugar dissolves. Add the ice and pour in the remaining bourbon, and stir to combine. Top the julep off with the club soda. Garnish with the mint sprig and serve. ","[Bourbon, Sparkling wine]" 26031,"Loaded Potato Pancakes 6 slices thick-cut bacon, cut into 1/2-inch pieces 2 cups shredded refrigerated or frozen and thawed hash browns 2 teaspoons seasoning salt 1 teaspoon freshly ground black pepper Sea salt, for sprinkling 1/2 cup shredded Cheddar 1/3 cup sour cream 4 scallions, thinly sliced Instructions: Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Reserve the pan; don\u2019t clean it out. In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2-cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel-lined plate to drain. Sprinkle with sea salt and the shredded Cheddar. Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26032,"Steak Salad with Tomato Vinaigrette 2 teaspoons chili powder 2 teaspoons packed light brown sugar
1 teaspoon ground cumin 1 teaspoon smoked paprika 2 boneless New York strip steaks (about 1 inch thick; 1 1/4 pounds total) Kosher salt and freshly ground pepper
Extra-virgin olive oil, for brushing 1 red onion, sliced into 1/2-inch rounds 1/2 cup cherry tomatoes Juice of 3 limes 2 teaspoons adobo sauce (from a can of chipotle cl peppers) 1 teaspoon honey 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper
2 small heads Boston lettuce, leaves torn 1 avocado, diced 1 1/2 pounds assorted heirloom tomatoes, cut into chunks 1/2 small jicama, peeled and julienned
1 cup crumbled queso fresco cheese
1/2 cup fresh cilantro Instructions: Make the steak: Preheat a grill or grill pan to medium. Mix the chili powder, brown sugar, cumin and smoked paprika in a small bowl. Season the steaks with salt and pepper and rub with the spice mixture; set aside. Make the vinaigrette: Puree the cherry tomatoes, lime juice, adobo sauce and honey in a blender until smooth. With the machine running, add the olive oil and puree until smooth. Season with salt and pepper. Brush the steaks with olive oil and grill 4 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Meanwhile, brush the red onion slices with olive oil; season with salt and pepper. Grill the onion, turning occasionally, until softened and charred in spots, about 8 minutes. Thinly slice the steak against the grain. Roughly chop the onion. Assemble the salad: Divide the lettuce among plates. Top with the onion, steak, avocado, heirloom tomatoes, jicama and queso fresco. Drizzle with about half of the vinaigrette and sprinkle with the cilantro. Serve with the remaining vinaigrette. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 26033,"Chili Cheeseburgers 2 1/2 pounds ground beef Kosher salt and freshly ground black pepper 3 good-quality hamburger buns 1 cup grated sharp Cheddar 4 cups chili, recipe follows, heated 4 pounds ground beef 6 cloves garlic, minced
Two 8-ounce cans tomato sauce
One 6-ounce can tomato paste
1/4 cup chili powder, or more as desired 2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or more as desired Two 15-ounce cans kidney beans, drained and rinsed
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup masa harina (corn flour) or regular cornmeal
Instructions: Form 6 somewhat-thin patties from the beef and sprinkle with salt and pepper. Fry the patties over medium to medium-low heat in a large skillet, 3 to 4 minutes per side. Onto each half of a burger bun, place a cooked patty. Top with 2 to 3 tablespoons grated Cheddar and a pile of hot chili. In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning. After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool. Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers). ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 26034,"Spinach-and-Cheese Pork Chops with Polenta 1 18-ounce tube prepared polenta, sliced into 12 rounds 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 thin bone-in center-cut pork loin chops (about 5 ounces each) 1 teaspoon chopped fresh rosemary 2 cloves garlic, chopped 1 5-ounce package baby spinach (about 6 cups) 4 slices provolone cheese 1 cup low-sodium chicken broth 2 tablespoons unsalted butter 4 jarred cherry peppers or pepperoncini, drained and sliced Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil and add the polenta in a single layer; brush both sides with 1 tablespoon olive oil and season with salt and pepper. Bake until golden, about 20 minutes. Meanwhile, season the pork chops on both sides with the rosemary, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, add the pork chops and cook until golden, about 2 minutes per side. Transfer to a separate baking sheet. Add the remaining 1 tablespoon olive oil to the skillet. Add the garlic and cook until just golden, 1 minute. Add the spinach and season with salt and pepper. Cook, stirring, until just wilted, 1 to 2 minutes. Top the pork chops with the spinach and 1 cheese slice each; bake until the cheese melts, about 5 minutes. Meanwhile, add the broth to the skillet. Cook over medium-high heat until reduced by half, about 4 minutes. Add the butter and stir until melted. Top the pork with the pan sauce and peppers; serve with the polenta. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 26035,"Florida Citrus Garden Salad 2 limes 1/4 cup fresh parsley leaves 1/4 cup fresh chives 3 tablespoons honey 1/8 cup rice wine vinegar 1 tablespoon chopped fresh ginger 1/2 cup grapeseed or canola oil 2 ounces bottled water Salt and freshly ground black pepper 6 cups loosely packed red or green leaf lettuce, washed and dried 2 large tomatoes cut in wedges 2 cucumbers, peeped and cut into 1/4-inch thick slices 2 grapefruit, peeled and pith removed, cut into segments Instructions: Microwave limes for about 30 seconds to release essential oils, and set aside to cool. Turn on the blender and through the feed-tube, add the parsley, chives, honey, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.) In a large bowl, toss lettuce, tomatoes, cucumbers, and grapefruit with enough dressing to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26036,"Pickled Herring 1 pound fresh filleted herring, skin off (about 6) 1 cup salt 3 tablespoons water 1 teaspoon allspice 3/4 cup sugar 3 large onions, thinly sliced 3 cups white vinegar 3 bay leaves Dash black pepper Instructions: Put some salt in bottom of small bowl. Place fish skin down. Continue layering fish and salt finishing with a layer of salt. Put weight (dish or plate) on top and refrigerate for 4 to 5 days. Wash herring well and skin. Soak in cold water 1 hour, changing 3 to 4 times. Cut in 1-inch pieces. Drain and pat dry. Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay leaves and pepper. Mix until sugar is dissolved. In a one quart jar put 2 cups pickling solution, some onions and herring pieces, laying them and topping with onions. Fill to top with solution. Keep in tightly closed jar in refrigerator 2 to 3 days until ready to serve. ","[Riesling, Sauvignon Blanc, Albari?o, Vermentino]" 26037,"Strawberries-and-Cream Tart 2 tablespoons vegetable oil 1 large egg plus 1 egg yolk 2 tablespoons cold whole milk 1 teaspoon apple cider vinegar 1 1/4 cups all-purpose flour 1/8 teaspoon baking powder 3 tablespoons granulated sugar 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes 1 teaspoon water 1 teaspoon unflavored gelatin 1/4 cup granulated sugar 1 vanilla bean, split lengthwise and seeds scraped out 1 1/4 cups cold light cream 1 quart strawberries, hulled and cut into 1/2-inch pieces Confectioners' sugar, for dusting Instructions: Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a medium bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour. Pat the dough onto the bottom and up the sides of a 9-inch round tart pan with a removable bottom. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary. Preheat the oven to 350 ? F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place on a baking sheet and bake 15 minutes. Remove the foil and weights; bake until golden, 10 to 15 more minutes. Beat the whole egg and the water; brush on the crust and bake 5 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Sprinkle the gelatin over the cold water in a bowl; let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan; rub together with your fingers. Whisk in 1 cup light cream over medium heat to dissolve the sugar. Bring to a boil, then remove from the heat and whisk in the gelatin mixture. Transfer to a bowl and set in a larger bowl of ice water; stir with a rubber spatula until thickened. Stir in the remaining 1/4 cup light cream. Pour into the cooled tart shell and refrigerate until set, 1 hour. Before serving, top the tart with the strawberries. Dust with confectioners\u2019 sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26038,"Lemon, Pear, Poppy Seed Breakfast Tarts 1 pound refrigerated pie dough All-purpose flour, for dusting
3 pears, peeled, cored and diced
1/4 cup apple juice
1/4 cup lemon juice
1 tablespoon sugar
1 egg
1 cup powdered sugar
2 tablespoons milk
1 tablespoon grated lemon zest
1/4 teaspoon vanilla extract
1 tablespoon poppy seeds
Instructions: Divide the pie dough into two flattened discs; wrap in plastic and chill. Preheat the oven to 375 degrees F. Line two cookie sheets with parchment. Working one disc at a time, roll out the dough into a 1/8-inch-thick rectangle on a floured work surface. Cut into 9 even rectangles, then transfer to the prepared cookie sheets and chill. Meanwhile, in a heavy-bottomed saucepot, add the pears, apple juice, lemon juice and sugar. Cook over medium heat until the pears begin to soften and the liquid thickens, 20 minutes. Set aside and let cool. When the pear filling has cooled, remove one of the cookie sheets of portioned dough to a work surface. Whisk the egg and brush it evenly on the surface of the rectangles. Add 1 tablespoon of the pear filling to each rectangle. Remove the second cookie sheet from the refrigerator and place the remaining rectangles on top of the pear filling, pressing the edges with your fingers. With a fork, go over edges to seal. Poke holes in the top to allow steam to exit. Place the assembled tarts back in the refrigerator for 30 minutes. Bake for 16 minutes, until golden brown, rotating every 5 minutes for even cooking. Let cool for 5 to 7 minutes. In a small bowl, mix together the powdered sugar, milk, lemon zest and vanilla. Ice each tart and sprinkle with the poppy seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 26039,"Chicken with Sesame Mayonnaise 2 cups chicken stock 2/3 cup fruity white wine 4 teaspoons sesame oil 24 ounces boned and skinned chicken breast 3 egg yolks* 1 teaspoon mustard 2 teaspoons lemon juice 1/2 cup sunflower oil 2 tablespoons sesame seeds Instructions: Combine stock and wine in a saucepan. Bring to a boil, then reduce to simmer. Add 2 teaspoons of sesame oil and blend well. Taste for seasoning; the stock should be quite salty. Add the chicken breasts, and simmer slowly for 5 minutes. Remove from heat and let the breasts continue to cook in the warm stock. Check frequently; the breasts are ready when they are just past pink on the inside. Remove from stock and cut into broad, thin slices. Let cool. To prepare the mayonnaise, place egg yolks, mustard and lemon juice in the bowl of a food processor. Blend quickly. With the motor running, begin adding the sunflower oil drop by drop. After 1/3 of the oil is added, continue adding in a thin stream and add the remaining 2 teaspoons of sesame oil. Taste for seasoning. In a bowl, combine the chicken and the mayonnaise. Reserve in the refrigerator until ready to serve. Place 2 tablespoons sesame seeds in a small roasting pan. Place under a hot broiler for 2 to 3 minutes, or until golden brown. Garnish chicken with sesame seeds. Suggested drink: Hidalalgo Manzanilla, La Gitana *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 26040,"Pesto Pea Salad 2 cups of frozen peas 2 tablespoons pignolis, toasted (see note) 2 1/2 cups baby spinach leaves 4 tablespoons pesto, recipe follows Instructions: Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled. To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss. Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently. Pesto: 1/4 cup walnuts 1/4 cup pignolis 3 tablespoons diced garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Yield: 4 cups ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 26041,"Grapes Wrapped in Prosciutto 1/2 pound prosciutto, thinly sliced 1 medium bunch white seedless grapes, separated 1 medium bunch seedless red grapes, separated Instructions: Cut prosciutto into 1-inch strips. Wrap prosciutto around each grape and skewer with a toothpick.
TIP: FROZEN GRAPES 1 bunch white seedless grapes Separate grapes from the vine and place in a sealable freezer bag. Place in freezer for 3 hours, and up to 2 weeks. Remove from bag and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 26042,"Watermelon Ice Pops 1 large seedless watermelon 4 cups tequila
Instructions: Slice 2 thick pieces (discs) of watermelon from the middle of the fruit and remove the rind from both pieces. Cut each into 6 to 8 slices (wedges), depending on the size of the watermelon. Pour the tequila into a large bowl and soak the watermelon slices in the alcohol for 15 minutes, making sure each slice is completely submerged. One by one, slide an ice-pop stick at least halfway into each slice. Spread the slices on a parchment-lined baking sheet so they aren't touching. Freeze until completely frozen, 3 to 4 hours. ","[Tequila, Mezcal, Rum]" 26043,"Salted Chocolate Chunk Cookies 1/2 pound unsalted butter, at room temperature 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs, at room temperature 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 cups chopped walnuts 1 1/2 pounds semisweet chocolate chunks Flaked sea salt or fleur de sel Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and, with the mixer on low speed, slowly add to the butter mixture, mixing only until combined. Fold in the walnuts and chocolate chunks. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven, sprinkle with flaked sea salt, and allow to cool slightly on the pan, then transfer to a wire rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26044,"Chocolat Chaud 2 1/4 cups whole milk 1/4 cup bottled water 1/4 cup (generous) superfine granulated sugar 1 bar (100 grams) quality dark bittersweet chocolate, chopped with a serrated bread knife 1/4 cup cocoa powder, loosely packed Instructions: In a 2-quart saucepan, stir together the milk, water and sugar. bring to a boil over medium heat. Add the chopped chocolate and cocoa and bring to a boil again, whisking. Remove from the heat. Blend for a few minutes with an immersion mixer or blender until thick and foamy. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 26045,"Refreshing Citrus-ade 6 cups filtered water 3/4 cup freshly squeezed lemon juice
3/4 cup freshly squeezed ruby red grapefruit juice
1/2 cup freshly squeezed lime juice
1/2 cup agave
Fresh mint sprigs for garnish, optional
Instructions: Add the water, lemon juice, grapefruit juice, lime juice and agave to a large pitcher and stir. Serve over ice and garnish with a sprig of mint. ","[Viognier, Sauvignon Blanc, Vermentino]" 26046,"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]" 26047,"No Recipe Recipe: Apples Foster 1/2 stick unsalted butter Splash vanilla extract Cinnamon stick Pinch kosher salt 1/2 cup packed brown sugar 3 or 4 firm apples, such as Gala, or Fuji, peeled, cored, and cut into eights Splash dark rum Vanilla, Chocolate, Cinnamon, or Chocolate Chip ice cream, for serving Instructions: Melt butter in a large nonstick frying pan over medium heat. When the foaming subsides, add the vanilla, cinnamon, and salt. Sprinkle sugar evenly into pan and cook until bubbly. Remove the pan from the heat and arrange the apples on top in a single layer. Return the pan to stove and cook over medium heat until the apples are glossy and knife tender, about 5 to 7 minutes. Remove the pan from the heat and add the rum. Carefully light the rum, with a long kitchen match. Return the pan to the heat and cook, shaking gently, until the flames subside. Transfer the apple mixture to serving dishes and serve immediately over ice cream. ","[Chardonnay, Riesling, Moscato, Merlot]" 26048,"Roasted Cauliflower 2 heads cauliflower 1/2 cup white wine 1/2 cup canned chicken broth or water 1 tablespoon extra virgin olive oil, plus more for drizzling cauliflower 1 teaspoon dried oregano Kosher salt and freshly ground black pepper 6 garlic cloves, sliced thinly 1/2 cup dry bread crumbs 2 tablespoons chopped fresh Italian parsley 1 cup coarsely shredded Parmesan or pecorino Instructions: Preheat the oven to 400 degrees F. Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13 by 9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger. Meanwhile, stir the bread crumbs, chopped parsley, and 1 tablespoon olive oil together in a small bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 26049,"Peanut Butter and Jelly Ice Cream Cake with Angel Food Cake Unsalted butter, for buttering the pan One 10.5-ounce angel food cake, cut into 1/2-inch slices 1/2 cup peanut butter 1/4 cup strawberry jelly 4 cups (1 quart) strawberry ice cream, softened 4 cups (1 quart) vanilla ice cream, softened 2 cups heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract 1/4 cup chopped toasted peanuts Instructions: Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Dollop with the peanut butter and jelly and spread to coat. Scoop the strawberry and vanilla ice creams onto the peanut butter and jelly 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, 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. Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high speed 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 and sprinkle with the peanuts. 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, Riesling, Gewrztraminer, Pinot Grigio]

" 26050,"Oven Dried Tomatoes 6 Roma tomatoes Salt Homemade Herb oil, recipe follows 12 bocconcini (bite size fresh mozzarella balls) 12 arugula leaves 12 sprigs rosemary 1 cup rosemary leaves, stems removed 2 cups olive oil 1/2 cup tarragon leaves 1/4 cup thyme leaves Instructions: To prepare tomatoes: Preheat oven to 200 degrees F. Cut the tomatoes in half and place them on a cookie sheet or pan. Sprinkle them lightly with salt and place them in the oven. Allow the tomatoes to dry in the oven about 8 hours or until they become shriveled and partially dehydrated. Remove them from the oven and drizzle them with herb oil. To serve: Place the tomatoes on a serving platter. Roll individual bocconcini in arugula leaves and place on top of each tomato half. Spear the bocconcini and tomato with a sprig of rosemary and drizzle them with the herb oil. Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 26051,"Root Beer Floats 1 pint vanilla ice cream 2 bottles very cold old-fashioned root beer Splash bourbon, optional Freshly whipped cream Instructions: Place a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream. ","[Bourbon, Sparkling wine]" 26052,"Moravian Slaw 1 large head cabbage, rinsed and shredded 1 large onion, peeled and chopped 1 green bell pepper, seeded and chopped 1 small can diced pimento, undrained 1/2 cup pickled relish (sweet pepper relish) Salt 1/2 cup very warm water 3/4 cup white vinegar 1 cup sugar Instructions: Trim cabbage and rinse with cold water. Place in mixing bowl. Add onion, bell pepper. Add pimento and pickled relish, and season with salt. Mix together water and vinegar. Add sugar and stir to dissolve. Add to cabbage and mix well. Pat down and marinate overnight in refrigerator. ","[Chardonnay, Riesling, Gewrztraminer]" 26053,"Sunny's Grilled Shrimp with Sunny's 1-2-3 BBQ Sauce 2 pounds jumbo shrimp (about 36), peeled and deveined, tails removed, at room temperature (see Cook's Note) 1 tablespoon fresh lemon juice
1 tablespoon olive oil
Sunny's 1-2-3 BBQ Sauce, recipe follows 3 shallots, finely chopped Olive oil, for coating the shallots Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper
2 cups favorite ketchup (spicy varieties work great here)
1 cup light or dark brown sugar
Instructions: Preheat a grill or grill pan to medium low. Arrange the shrimp on the skewers, leaving a bit of space between each one. In a small bowl, vigorously whisk the lemon juice and olive oil. Brush this on both sides of the shrimp and let rest just 1 minute. Put some Sunny's 1-2-3 BBQ Sauce in a bowl for brushing on the shrimp; reserve the remaining sauce in a separate bowl for serving. Grill the shrimp until they just begin to turn color and become only slightly opaque. As this happens, flip the skewers and begin to brush right away with my 1-2-3 BBQ Sauce. Cook until the shrimp are almost completely opaque, just a few minutes more. Remove to a plate and cover lightly with aluminum foil to allow them to finish cooking through from the heat of the grill. Serve with the reserved sauce on the side. In a small saucepot over medium heat, add the shallots and enough olive oil to just coat them. Season with a pinch of salt and more pepper than normal. Saute the shallots until translucent and tender, about 5 minutes. Add the ketchup and cook until it loses its bright red color, a few minutes more. Add the brown sugar and cook until it dissolves and blends in with the sauce. Cover and simmer over low heat for 15 minutes. Taste again for seasoning. Use everywhere! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26054,"Code Red 4 ounces vodka 3 ounces peach schnapps 3 ounces amaretto Splash cranberry juice Splash orange juice Orange slices, for garnish Cherries, for garnish Instructions: Fill a big bowl with ice. Add all ingredients, garnish with oranges and cherries. Add straws and drink up. ","[Vodka, Peach Schnapps, Amaretto]" 26055,"Peppery Pear Cocktail 1 ounce Honey Simple Syrup, recipe follows 1/2 ounce lemon juice
3 whole pink peppercorns, plus freshly ground pink peppercorns, for garnish 1 1/2 ounces pear brandy
1 ounce pear puree
1 cup honey Instructions: Put the Honey Simple Syrup, lemon juice and peppercorns in a cocktail tin and muddle. Add the pear brandy, pear puree and large ice, shake vigorously and double-strain into a cocktail glass. Garnish with ground pink peppercorns and serve. Combine the honey and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the honey dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 26056,"Berry Caipirinha Fresh lime cut into wedges 3 fresh raspberries 3 fresh blackberries 2 shots Agua Luca cachaca 3/4 shot sugar (gomme) syrup Instructions: Muddle lime, syrup and berries in base of old-fashioned glass. Add cachaca and fill glass with crushed ice. Churn drink with bar spoon or shake and serve with short straws. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 26057,"Green cl Cheeseburgers 2 pounds ground chuck, 80 percent to 85 percent lean 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 thin slices Chihuahua or provolone 4 good-quality hamburger buns, toasted Green cl Sauce, recipe follows Romaine lettuce leaves, optional 4 thick slices beefsteak tomatoes, optional Pickled jalapenos, optional 2 poblano chiles, grilled, peeled, seeded, and chopped 1 medium white onion, grilled and chopped 1 to 2 cloves garlic, chopped 2 tablespoons chopped fresh epazote, or fresh oregano leaves 1/4 cup cold water 1 tablespoon honey 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness. Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green cl Sauce and lettuce, tomato, and pickled jalapeno, if desired. Place all ingredients in a blender; blend until smooth and serve with the cheeseburgers. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 26058,"Kale Chips 1 bunch dino (lacinato) kale 1 teaspoon extra-virgin olive oil Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Cut out and discard the thick stems. Clean and cut the leaves; dry them with a salad spinner or paper towels. Toss the kale with the oil and some salt and pepper in a medium bowl. Transfer the kale to a rimmed baking sheet, and bake for about 15 minutes. Remove it from the baking sheet, and let cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26059,"Panfried Spiced Shrimp 1/2 teaspoon salt 1/2 teaspoon fresh black pepper 1 teaspoon ground cumin 1 teaspoon paprika 8 ounces medium shrimp or prawns in the shell, washed 2 tablespoons olive oil 1 red jalapeno cl or small red bell pepper, stemmed, seeded and julienned 1 large scallion, trimmed and thinly sliced on the diagonal 1 garlic clove, thinly sliced Juice of 1 lime Instructions: Combine the salt, pepper, cumin and paprika in a bowl. Add the shrimp and toss to coat evenly. Heat the oil in a large skillet over high heat. Saute the shrimp 1 to 2 minutes. Toss in the jalapeno or bell pepper, scallion and garlic and cook 1 minute longer. Remove from the heat, stir in the lime juice and serve. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26060,"Potato Chips 2 pounds yukon gold potatoes 16 ounces vegetable oil Salt Instructions: Peel all of the potatoes and slice them thinly using a mandolin. Place the slice on a kitchen towel and make sure to dry them off. This will prevent the oil from spattering from the excess moisture of the potatoes. Heat the oil in a deep frying pan or a fryer, to 350 degrees F. Slowly add the potato slices and fry for approximately 2 to 3 minutes, until golden brown. Quickly remove the chips from the oil and drain on paper towels. While the chips are still hot, sprinkle the salt over the chips. Serve while still hot with your favorite dressing or condiment. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26061,"Quinoa Pilaf 3 tablespoons extra-virgin olive oil 2 large or 4 small shallots, chopped 1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces 1 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 1 1/2 cups quinoa 1/4 cup white wine, such as pinot grigio 1 1/2 cups low-sodium chicken broth 1 packed cup arugula, chopped 1/2 cup slivered almonds, toasted and coarsely chopped 1/2 cup chopped fresh mint 1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces Zest of 1 lemon Instructions: Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using. Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26062,"Tuscan Kale Pesto Pizza with Shrimp Scampi Tuscan Kale Salad with Lemon-Anchovy Dressing, recipe follows 1/2 cup extra-virgin olive oil
2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil
1 1/2 pounds jumbo shrimp (21/25 count), peeled and deveined, tails removed
Kosher salt 1/4 cup minced garlic (from about 1 small head)
1/2 cup white wine 1 1/2 teaspoons Calabrian cl paste or 2 pinches red pepper flakes
2 tablespoons lemon juice (from about 1 lemon)
1 tablespoon lemon zest (from about 2 lemons)
Six 9 1/2-by-5-inch plain naan flatbreads (see Cook's Note) 6 tablespoons extra-virgin olive oil
2 cups shredded fontina cheese (about 8 ounces)
2 bunches Tuscan kale, stemmed, leaves sliced into 1/4-inch strips Kosher salt
1/2 cup golden raisins
1/2 cup white wine vinegar
4 anchovy fillets
3 tablespoons grated pecorino, plus shaved pecorino, for garnish
2 tablespoons diced shallots
1 teaspoon honey
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 cup hazelnuts, toasted Instructions: For the Tuscan kale pesto: Place the entire dressed salad--including the hazelnuts, raisins and shaved pecorino--in a food processor and process to a fine paste. With the motor running, stream in the olive oil until the paste loosens into a pesto. Use immediately or store in an airtight container for up to 2 days before using. (Makes 2 1/2 cups; see Cook's Note.) For the shrimp scampi: Heat the butter and olive oil in a 12-inch skillet over medium-high heat. Sprinkle the shrimp with 2 teaspoons salt; add to the hot pan, along with the garlic. Cook until the shrimp are just starting to turn pink, 3 minutes. Add the wine and cl paste, and bring to a boil; boil until the shrimp are cooked through and the wine is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice and lemon zest. Season with more salt if needed. For the pizza: Preheat the oven to 450 degrees F. Line two baking sheets with foil. Place the flatbreads, bottom-side up, on the prepared baking sheets; brush each with 1 tablespoon of the oil. Transfer to the oven and toast until just beginning to brown and get crispy. Let cool for 5 minutes. Turn the flatbreads over, spread 1/4 cup kale pesto over each and then sprinkle each with 1/3 cup of the fontina. Place back in the oven for another 5 minutes, until the top edges have browned slightly and the cheese is melted. Remove from the oven and top with 6 to 8 pieces of shrimp per pizza. Spoon over some scampi sauce. Cut the pizzas into smaller pieces and serve immediately. In a large bowl, combine the kale and 1/2 teaspoon salt. Massage the salt into the kale and let sit for 10 to 15 minutes. In another bowl, combine the raisins, 1/4 cup of the vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes. Drain when ready to serve. Combine anchovies, grated pecorino, shallots, honey and the remaining 1/4 cup vinegar in a blender. Blend on high speed until smooth. With the motor running, slowly add in the oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale. When ready to serve, add the toasted hazelnuts and plumped golden raisins to the salad, and garnish with shaved pecorino. ","[Chardonnay, Vermentino, Barbera, Tempranillo]" 26063,"MYOTO - Make Your Own Take Out: Thai Chicken Noodle Soup 2 tablespoons vegetable oil, 2 turns of the pan 1 medium size yellow onion, peeled, quartered and thinly sliced 3 garlic cloves, peeled and finely chopped 2 poblano or anaheim peppers, seeded and thinly sliced Salt and freshly ground black pepper 1 cup shredded carrots, available in pouches in the produce department 6 cups, 1 1/2 quarts, chicken broth 1 1/2 pound chicken tenders cut into bite size chunks, 2 packages 2 small bundles from a 3.75 ounce package of bean thread noodles, there is usually 3 bundles in one package (recommended: Kame) 3 tablespoons cilantro leaves, chopped 15 fresh basil leaves, roughly chopped 1 lime Instructions: Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26064,"Cheesy Bacon and Leek Toast 4 slices bacon, chopped 1 leek (white and light green parts only), sliced and well rinsed Kosher salt and freshly ground pepper 1/2 cup milk 2 tablespoons unsalted butter, at room temperature 1 teaspoon mustard powder 2 cups grated extra-sharp Cheddar (about 8 ounces) 2 large egg yolks 1 teaspoon Worcestershire sauce 6 thick slices sourdough or other crusty bread 1 bunch watercress, trimmed 2 teaspoons red wine vinegar Instructions: Cook the bacon in a medium nonstick skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Set aside 1 1/2 teaspoons of the drippings in a small bowl. Add the leek to the skillet with the bacon and cook until softened, 3 minutes. Season with salt and pepper and set aside. Combine the milk, 1 tablespoon butter and the mustard powder in a medium saucepan over medium heat and stir until the butter melts. Gradually add the cheese; whisk until melted and smooth but do not boil. (The sauce may look separated.) Add the egg yolks and cook, whisking, until slightly thickened, 3 to 5 minutes. Remove from the heat and stir in the Worcestershire sauce; season with salt and pepper. Toast the bread and spread with the remaining 1 tablespoon butter; cut in half. Top with the bacon-leek mixture, then cover with the cheese sauce. In a large bowl, toss the watercress with the vinegar and the reserved drippings (rewarm if needed); season with salt and pepper. Serve with the toast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26065,"Scott's Mountain-Thunder Football Chili 1 tablespoon onion powder 1 tablespoon ground cumin 1 teaspoon garlic salt 1 teaspoon pumpkin pie spice 3 tablespoons Texas-style chili powder(Gebhardt's brand preferred) 1/2 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons Texas-style chili powder 1 tablespoon ground cumin 1/2 teaspoon pumpkin pie spice 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon onion powder 1 teaspoon solid vegetable shortening 3 lbs London broil cut into 1/4 inch cubes 1 small white onion (finely chopped) 1 green pepper (finely chopped) 1 (8 oz.) can chopped green chilies 1 (8 oz.) can no-salt tomato sauce 1 (12 oz.) can domestic beer 1 (13 oz.) can beef broth 1 (13 oz.) chicken broth 3 tablespoons chipotle pepper sauce (Jump up & Kiss me brand preferred) 1 tablespoon maple syrup 4-5 drops Tabasco sauce Instructions: Combine spice mixes in 2 separate containers. Set aside.
In a 5-quart Dutch oven, heat shortening over medium heat and cook beef until no longer pink. Add onions, peppers, tomato sauce, beer, beef broth, chicken broth and Spice Mix 1, and bring to a boil. Lower heat and simmer for 1/1/2 hours.
Stir in Spice Mix 2, chipotle sauce, maple syrup and Tabasco. Simmer 1/2 hour longer.
Adjust seasoning if needed. Enjoy! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 26066,"Beef Stew with Bacon 1/4 pound of bacon- cubed 2 tablespoons canola or other neutral oil, or olive oil 1 clove garlic, lightly crushed 1 tablespoon minced garlic 2 to 2 1/2 pounds beef chuck or round, trimmed of surface fat and cut into 1 to 1 1/2inch cubes Salt and freshly ground black pepper to taste 2 large or 3 medium onions, cut into eighths 3 tablespoons flour 3 cups chicken, beef, or vegetable stock, or water, or wine, or a combination 1 bay leaf 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme 4 mediumtolarge potatoes, peeled and cut into 1inch chunks 4 large carrots, peeled and cut into 1inch chunks 1 cup fresh or frozen (thawed) peas Minced fresh parsley leaves for garnish Instructions: Heat a large casserole or deep skillet that can later be covered over mediumhigh heat for 2 or 3 minutes add bacon stirring until crisp, remove with a slotted spoon and reserve, leave bacon drippings in pan (if desired); add the oil and the crushed garlic clove; cook, stirring, for I minute, then remove and discard the garlic. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Do not crowd or they will not brown properly; cook them in batches if necessary. (You may find it easier to do the initial browning in the oven: Preheat to 500 degrees and roast the meat with 1 tablespoon of the oil and the garlic clove, shaking the pan to turn them once or twice, until brown all over. Remove the garlic clove before continuing.) Season the meat with salt and pepper as it cooks. When the meat is brown, remove it with a slotted spoon. Pour or spoon off most of the fat and turn the heat to medium. Add the onions. Cook, stirring, until they soften, about 10 minutes. Add the flour and cook, stirring, for about 2 minutes. Add the stock or water or wine, bay leaf, thyme, and meat, and bring to a boil. Turn the heat to low and cover. Cook, undisturbed, for 30 minutes.

• Uncover the pan; the mixture should be quite soupy (if it is not, add a little more liquid). Add the potatoes and carrots, turn the heat up for a minute or so to resume boiling, then lower the heat and cover again. Cook 30 to 60 minutes until the meat and vegetables are tender. Taste for seasoning and add more salt, pepper, and/or thyme if necessary. (If you are not planning to serve the stew immediately, remove the meat and vegetables with a slotted spoon and refrigerate them and the stock separately. Skim the fat from the stock before combining it with the meat and vegetables, reheating, and proceeding with the recipe from this point.) Add the minced garlic and the peas and bacon; if you are pleased with the stew's consistency, continue to cook, covered, over low heat. If it is too soupy, remove the cover and raise the heat to high. In either case, cook an additional 5 minutes or so, until the peas have heated through and the garlic flavor has pervaded the stew. Garnish and serve. Time: 1 1/2 to 2 hours, largely unattended . ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 26067,"Grilled Tea Spiced NY Strip Steak with Garlic Broccoli Canola oil, to coat steak and cook 4 (8 to 10 ounce) New York strip steaks 1/4 cup oolong tea leaves, fine grind 1 tablespoon ground white pepper Fleur de sel Serving suggestion: 3 cups cooked brown rice and Garlic Broccoli, recipe follows Canola oil, for cooking 10 cloves garlic, thinly sliced 1 tablespoon minced ginger 1 head broccoli, prepped into small florets and stem, peeled and cut into thin slices, blanched and shocked 2 tablespoons oyster sauce 2 cups chicken stock 1 tablespoon cornstarch mixed with a little water Salt and freshly ground black pepper Instructions: Very lightly coat the steaks in oil and sprinkle with tea, white pepper and salt.
  On a hot grill, well oiled, place the steaks on cook for about 4 to 5 minutes a side, criss-crossing them for grill marks. Be careful to move steaks around if/when there are flare ups.
  Let the meat rest for 5 minutes before slicing on the bias.
  Place a small mound of brown rice in the middle of a plate and top with the garlic broccoli. Cut the steak on the bias and place on the broccoli. Drizzle sauce around.
  In a hot wok, coat with oil and saute the garlic and ginger until soft, about 30 seconds. Add the broccoli (florets and stem). Stir-fry for 1 minute, add the oyster sauce and the stock. Check for seasoning. When liquid is boiling, add the cornstarch slurry to thicken. Cook for an additional 30 seconds and check again for seasoning. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 26068,"Tagliatelle with Shrimp, Zucchini and Cherry Tomatoes Kosher salt Extra-virgin olive oil, for coating 3 cloves garlic, smashed
Pinch crushed red pepper flakes
2 cups heirloom cherry tomatoes, assorted sizes and colors
2 small zucchini, diced
1/2 onion, diced
1 1/2 cups vegetable or chicken stock
1 pound All-Purpose Pasta Dough, cut into tagliatelle shape, recipe follows 6 to 8 medium shrimp, shelled, deveined and heads removed High-quality extra-virgin olive oil, for finishing 1/2 cup grated Parmesan
Fresh oregano leaves, for garnish
1 pound all-purpose flour, plus more for dusting 4 whole eggs, plus 1 yolk 1/4 cup extra-virgin olive oil Kosher salt Instructions: Bring a large pot of well-salted water to a boil over medium heat. Coat a large, wide pot set over medium-high heat with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and very aromatic, remove from the pan and discard. Toss in the tomatoes, zucchini and onions and roll them around in the oil. Add 1 cup of the stock and season with salt. Reduce the heat to medium and cook until the tomatoes start to burst and give off their juices, 8 to 10 minutes. Add 1/2 cup more stock if the liquid level is very low. Drop the tagliatelle into the boiling water and cook for 2 to 3 minutes. Toss the shrimp into the pot with the tomatoes and stir to combine. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and then toss the pasta immediately into the pot with the tomato mixture. Add in the reserved cooking water, if needed. Toss vigorously to combine. Remove from the heat and drizzle some finishing oil over the top, then add the Parmesan and a sprinkling of fresh oregano to garnish. Transfer to a serving bowl or platter and serve immediately. Place the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour about 8-inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, a pinch of salt and 1 to 2 tablespoons water. Using a fork, beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together as a homogeneous mixture, THEN you can start kneading. When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch, but not to tear, the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take 8 to 10 minutes for an experienced kneader and 10 to 15 minutes for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate. To roll out the pasta, you need to run the dough through a pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough, keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it. Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, dust with flour. Now adjust the setting to number 2 and repeat the process again, changing the setting each time until the dough reaches the desired thickness. Once the dough is rolled out, be sure to keep the pasta covered so it doesn't dry out. Repeat this process with the remaining dough, then cut the dough to the desires pasta shape. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 26069,"White Cupcakes with Marshmallow Frosting 1 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1/2 cup milk, at room temperature 1 teaspoon pure vanilla extract 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar 2 large egg whites, at room temperature 5 tablespoons unsalted butter, at room temperature 2 1/2 cups confectioners sugar 1/4 cup marshmallow cream 2 tablespoons milk 1 teaspoon pure vanilla extract Pinch fine salt Rainbow sprinkles, for topping Instructions: Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Sift the flour, baking powder and salt together into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside. Beat the butter on low speed in a large bowl using an electric mixer until smooth, about 1 minute. Gradually beat in 1/2 cup of the granulated sugar. Increase the speed to high and beat until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter. Clean the medium bowl and the mixer beaters. Put the egg whites in the clean medium bowl. Whip on high speed with the electric mixer until foamy. Gradually add the remaining 1/4 cup granulated sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly between the liners. Clean the large bowl and the mixer beaters. Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Beat the butter and confectioners' sugar in the clean large bowl with the electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl occasionally, 5 to 7 minutes. Add the marshmallow, milk, vanilla and salt and beat on low speed until blended. Increase the mixer speed to high and beat until fluffy and thick, 1 to 2 minutes. Pipe or spread the frosting on the tops of the cupcakes and top with sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26070,"Instant Pot Zongzi (Joong) 22 dried bamboo leaves (see Cook\u2019s Note), each trimmed 1/2 to 1 inch off the stem end One 6-ounce piece pork belly (skin removed if desired), cut into 8 equal pieces 2 teaspoons light soy sauce, plus more for serving 2 teaspoons Shaoxing wine 1/2 teaspoon sugar 1/4 teaspoon Chinese five-spice powder 2 cups glutinous (sweet) short-grain rice 1 cup peeled dried mung beans (see Cook\u2019s Note) 4 medium dried shiitakes 1/2 cup raw shelled peanuts (about 4 ounces) 1 ounce dried shrimp 1 piece lap cheong aka Chinese sausage (about 1 ounce) 4 whole salted duck egg yolks (see Cook\u2019s Note) Kosher salt 1 teaspoon neutral oil, such as canola Eight 5-foot lengths of butcher\u2019s twine, for tying Instructions: Put the bamboo leaves in a large stockpot and cover with 2 inches slightly warm water. Feel free to fold moist leaves in half. Place a heavy dinner plate directly on top to fully submerge the leaves. Soak until the leaves are dark green and very pliable, 10 to 24 hours. (The water may darken during soaking.) Drain the bamboo leaves in a large colander. Fill the stockpot halfway with fresh water. Thoroughly wipe both sides of each leaf with a clean sponge or dish cloth, then rinse under running water. Stack them in a pile and return to the stockpot. Always top with a clean plate to fully submerge the leaves in the water. (The leaves can be kept submerged in the fresh water for up to 2 days). Whisk together the soy sauce, Shaoxing wine, sugar and five-spice power in a small bowl until well combined. Add the pork belly and turn until well coated. Cover and refrigerate for 8 to 24 hours. Remove the pork belly from the fridge 1 hour before assembling the zongzi. Rinse the rice under water in a large bowl until the water runs clear, 4 to 5 times. Cover with at least 2 inches water and soak for 2 hours. Rinse the mung beans in a medium bowl until the color of the beans lightens, 3 to 4 times. Cover with at least 1 inch water and soak for 2 hours. Cover the shiitakes with at least 1 inch water in another medium bowl and soak until squishy and filled with water, about 2 hours. Put the peanuts and dried shrimp in separate small bowls; cover each with at least 1/2 inch water and soak for 1 hour. Meanwhile, slice the sausage on the bias into 8 even slices and split the egg yolks in half. Set aside in two separate bowls. Drain the shiitakes and wipe out the bowl. Using kitchen shears and a paring knife, remove the hard stems and discard. Cut each mushroom into 4 slices; return to the bowl. Drain the peanuts, shake to remove the excess water and return to the bowl. Repeat with the dried shrimp; roughly chop any that are larger. Set the 3 bowls aside. Drain the rice in a large fine-mesh strainer, shake to remove the excess water and return to the bowl; add 2 teaspoons salt with the oil and stir with a rubber spatula until well combined. Drain the mung beans in the large fine-mesh strainer, shake to remove the excess water and return to the bowl; add 1 teaspoon salt and stir with the rubber spatula until well combined. Set both bowls aside. Now it\u2019s time to assemble the zongzi: Take 2 bamboo leaves that are about the same size and shake off the excess water; lightly pat dry. Stack them shiny-sides up, slightly overlapping the leaves lengthwise. Gently fold into a cone (do not make a hard crease, which will crack the leaves) at the midpoint of the stack, with the longer ends pointing up. Hold the cone with the leaf tips pointing toward you. Fill the pocket with 3 leveled tablespoons rice and 2 leveled tablespoons mung beans. Use a rubber spatula to pat down and level the surface of the filling. Add 4 to 6 peanuts, 1 tablespoon dried shrimp, half salted egg yolk, 1 piece of Chinese sausage, 2 pieces of shiitake, 1 piece of pork belly, then another 4 to 6 peanuts, 2 tablespoons mung beans and 3 tablespoons rice. The pocket will be very full. Use the rubber spatula to push down and level the surface of the filling along the length of your palm. Grip the middle of the cone, forming the letter \C\ with your dominant hand. Tap the cone once or twice on a cutting board to help the filling settle to the bottom, never letting go of the C-grip. (It\u2019s fine if a little water starts to leak out--that's from the soaked mushrooms and rice.) With the opening facing you, fold the protruding leaf ends over to neatly enclose the rice dumpling. Use both hands to shape the cone into a pyramid with the tip at the bottom and the base at the top. Grip tightly and prepare to tie. Using your nondominant thumb, hold 1 piece of the butcher\u2019s twine against the ends that are folded over, leaving about 6 inches of twine dangling on one side. Make several loops widthwise around the zongzi traveling down its length. Be sure to pull the twine tightly as you loop to prevent the rice from spilling out during cooking. Then make a double knot with the 6-inch length that was dangling. Use this knot to transition and loop around the zongzi lengthwise, then double knot the two ends of the twine. Cut off the excess twine and trim any extra bits of leaves. Practice makes perfect! The first one is going to look rough, but it will get better. Repeat with the remaining bamboo leaves, fillings and twine. Place the zongzi in a 6- to 8-quart Instant Pot?. Fill with enough water to leave 2 inches of space from the maximum fill line. Set to pressure cook on high for 1 hour (see Cook\u2019s Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete. Set to keep warm for 1 hour. Using tongs, carefully remove the zongzi to a plate and let cool slightly. (It\u2019s fine if the corners of the zongzi release a little bit of rice.) Using kitchen shears, cut off the twine and remove the bamboo leaves, if desired. Transfer to a dinner plate and serve as is or with additional light soy sauce. Enjoy! To store extras, once the rice dumplings are completely cooled, refrigerate for up to 1 week or freeze for up to 2 months. To reheat: Place on a steamer rack in a large saucepan, cover and steam for 15 minutes from the refrigerator; 30 minutes from frozen. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 26071,"Cranberry Champagne Cocktail 1-ounce cranberry juice (sweetened) 1 wedge lime Champagne or sparkling wine Cranberries (frozen) Instructions: In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries. ","[Champagne, Prosecco, Sparkling Pinot Grigio]" 26072,"Stuffed Quail 6 ounces whole-grain bread, cut into 1/4-inch cubes 1 tablespoon olive oil
Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter 1 cup chopped yellow onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
4 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
1 cup chicken stock, plus more if needed
8 quail, semi-boneless (with leg and thigh-bone, or ask your butcher to debone)
Instructions: Preheat oven to 425 degrees F. Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl. In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature Preheat the oven to 350 degrees F. Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26073,"Mussels in Green Olive Sauce 1 cup green olives, pitted 2 tablespoons capers, drained and rinsed 1/2 bunch fresh parsley leaves 1/2 bunch fresh cilantro leaves 3 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar 1/2 lemon, juiced Kosher salt and freshly ground black pepper 4 pounds mussels, cleaned and trimmed 2 tablespoons extra-virgin olive oil 2 shallots, chopped 1 head garlic, cut in 1/2 1 red cl, cut in 1/2 1/2 lemon 8 sprigs fresh thyme 1 cup dry white wine Instructions: For the Green Olive Sauce, put everything into a food processor and process until almost smooth. Taste and adjust seasoning with salt and pepper. Set aside. Rinse the mussels and check them over; discard any that do not close when tapped. In a large heavy bottomed pot with a tight fitting lid, heat the olive oil over medium-high heat. Add the shallots, garlic, cl, lemon, and thyme and cook for about 5 minutes. Add the mussels and give them a stir. Pour in the white wine, cover, and cook, shaking the pot occasionally, until all the mussels have opened, about 10 minutes. Stir in the Green Olive Sauce, pour the mussels onto a platter, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26074,"Chunky Spicy Avocado Salsa 2 avocados, peeled, seeded and chopped Juice of one lime 1/2 cup onion, finely chopped 1/2 yellow pepper, seeded and finely chopped 3 plum tomatoes, chopped 1 jalapeno, seeded and finely chopped Salt and pepper Instructions: Combine all ingredients in a bowl and gently toss to together with a fork. Variation: Mash the avocados and stir in remaining ingredients. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 26075,"Super Fast Rum Raisin Egg Nog 2 pints rum raisin ice cream, melted 3/4 cup whole milk
1/2 cup dark rum
1/4 cup bourbon
Freshly grated nutmeg, for topping Instructions: Combine the ice cream, milk, rum and bourbon in a blender and blend until smooth. Divide among 4 glasses and top with freshly grated nutmeg. ","[Rum, Bourbon, Brandy]" 26076,"Mini Eggplant Parmesan 12 mini eggplants, tops trimmed and cut in half Extra-virgin olive oil, for cooking
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 white onion, finely chopped
3 heirloom tomatoes, diced
1 to 2 anchovy fillets, minced
One 4-ounce piece Parmigiano-Reggiano, freshly grated
1 pound fresh mozzarella, cut into 1/4-inch-thick slices
Instructions: Preheat a grill to medium heat. Preheat a pizza oven or regular oven to 475 degrees F. Add the eggplant halves to a 9-by-13-inch baking dish, cut-side up. Drizzle with 2 to 3 tablespoons olive oil and sprinkle with salt and pepper. Place the eggplant on the grill cut-side down and grill until nicely charred, about 5 minutes. Meanwhile, place a medium cast-iron pan on the grill and add 2 tablespoons olive oil; heat until hot. Add the garlic and onion and saute until the onions are translucent, about 3 minutes. Add the tomatoes and anchovy, then stir to combine, cooking the tomatoes until nicely broken down, about 10 minutes. Evenly divide the eggplant, cut-side up, among six 10-ounce cast-iron rectangular pans arranged on a sheet tray for easy transfer to the oven. Spoon over the tomato sauce, then bake until sauce has reduced more, started to char and the eggplants have softened, about 15 minutes. Remove the sheet tray from the oven and top each pan with the grated Parmesan. Evenly top with the sliced mozzarella, then season with freshly ground black pepper and place back in the oven. Let cook to melt the cheese, another 5 to 8 minutes. ","[Barolo, Barbaresco, Chianti, Montepulciano]

" 26077,"Crunchy Avocado Salad 2 ripe avocados, peeled, pitted and diced 2 ripe beefsteak tomatoes, diced 1/2 cup pitted nicoise olives, roughly chopped 1 cup canned chickpeas, drained, rinsed and drained again 2 tablespoons roughly torn flat-leaf parsley 1/4 cup champagne vinegar 1/4 cup extra-virgin olive oil 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and freshly ground black pepper 2 ounces blue corn tortilla chips Instructions: Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 26078,"Falafel Vegetable oil, for frying 8 ounces dried chickpeas, soaked overnight, drained and rinsed
3/4 cup fresh parsley leaves
1 1/2 teaspoons baking powder dissolved in 3 tablespoons water
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 clove garlic, chopped
1 small onion, chopped
Kosher salt
Serving suggestions: pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges Instructions: Heat 3 inches oil in large heavy pot to 365 degrees F. Add the drained chickpeas to a food processor. Pulse until the chickpeas begin to break down, about 30 seconds. Add the parsley, baking powder and water, cumin, coriander, cayenne, garlic, onion and 2 teaspoons salt. Process continuously, stopping to scrape down the bowl once halfway through, until a homogenous paste forms, about 2 minutes.
Using a 1-ounce cookie scoop or 2 tablespoons, scoop the falafel mixture into balls and carefully drop one at a time into the hot oil in batches of nine. Fry until very deep golden brown all over, 1 1/2 to 2 minutes. Use a spider or slotted spoon to transfer the falafel to a paper towel-lined plate or wire rack-lined baking sheet to drain. Repeat the process with the remaining mixture.
Serve the warm falafel with pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26079,"Endive Salad with Candied Pecans and Maytag Blue Cheese 2 bunches endive, leaves separated and rinsed well 1 cup candied pecans or peanuts 1/4 cup blue cheese, crumbled (recommended: Maytag) 3 tablespoons balsamic vinegar 2 tablespoons olive oil 1 teaspoon Dijon mustard Salt freshly ground black pepper Instructions: Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26080,"Sunny's Coconut Milk Braised Pork Loin 2 teaspoons hot Hungarian paprika 2 teaspoons bourbon-smoked sea salt (or any other smoked salt)
1 teaspoon onion powder
Freshly ground black pepper
One 3-pound double loin pork roast, tied together (each half is about 1 1/2 pounds)
2 tablespoons unsalted butter
2 tablespoons olive oil
4 apricots, pitted and sliced 8 to 10 sprigs fresh thyme
4 cloves garlic, smashed
One 4- to 6-inch stalk fresh rosemary
About 3 cups coconut milk
Salt, if needed 1 cup chopped fresh parsley
1 teaspoon lime juice
Instructions: For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper. Rub the pork on all sides with the blend. Let the pork rest at room temperature for 1 hour. In a large Dutch oven on high heat, add the butter and olive oil. Once it begins to swirl, add the pork and allow it to sit and sear to a deep golden brown, then rotate and repeat on all sides, 3 to 5 minutes per side. Don't forget the ends! For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin. Bring to a boil, then lower to a very low simmer and cover. Cook for 1 hour, then flip the loin and cook until tender, another hour. Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices. For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency. Taste and season with salt if needed. Stir in the parsley and lime juice, and spoon over the pork slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26081,"Pear and Mint Chutney 2 tablespoons grapeseed oil 1 medium onion, finely chopped 1 teaspoon cardamom seeds 1 teaspoon fennel seeds 2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett 1 cup chopped fresh mint Pinch of salt 2 tablespoons grapeseed oil 1 medium onion, finely chopped 1 teaspoon cardamom seeds 1 teaspoon fennel seeds 2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett 1 cup chopped fresh mint Pinch of salt Instructions: Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside. Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator. Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside. Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26082,"Plain Doughnuts 1 cup whole milk 2 tablespoons sugar
1 teaspoon salt
One 1/4-ounce package active dry yeast (2 1/2 teaspoons)
2 tablespoons vegetable oil, plus more for oiling and frying 1 teaspoon grated lemon zest
2 large eggs, lightly beaten
3 1/2 to 3 3/4 cups all-purpose flour, plus more for sprinkling and flouring Instructions: Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly. While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes. Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours. Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes. While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26083,"Poached Eggs with Canadian Bacon and Spinach 4 teaspoons extra-virgin olive oil 8 slices Canadian bacon, (8 ounces) 1 large shallot, sliced (3/4 cup) 1 (10-ounce) package baby spinach leaves, washed but not dried Kosher salt and freshly ground black pepper 1 tablespoon white wine vinegar 4 large eggs Instructions: Heat a large skillet over medium heat; add 2 teaspoons of the olive oil. Cook the Canadian bacon in the hot oil until brown and a little crispy, about 2 minutes per side. Set aside and tent with foil to keep warm. Add the remaining 2 teaspoons olive oil and shallots to pan, and cook until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves, and season with salt and pepper, to taste. Raise the heat to high, stir the spinach, incorporating any browned bits from the bottom of the pan; cover and cook until wilted, about 1 minute. Meanwhile, fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel. Divide the bacon between 4 plates, top with spinach and then with the poached eggs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26084,"Ranch Pizza Pie 4 tablespoons olive oil 2 onions, thinly sliced
2 teaspoons dried oregano
2 cloves garlic, minced
2 medium red bell peppers, finely diced
2 medium yellow bell peppers, finely diced
2 pounds loose breakfast sausage All-purpose flour, for dusting Two 17.3-ounce packages frozen puff pastry, thawed
1 large egg (see Cook's Note) 4 cups grated Monterey Jack cheese 48 pepperoni slices
18 slices mozzarella
Instructions: Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes. Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes. On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water. Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients. Preheat the oven to 425 degrees F. Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes. Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 26085,"Baby Chicken with Red Wine Sauce 3 tablespoons olive oil 2 small baby chickens or Cornish hens, 12 to 16 ounces each, first two wing joints removed, backbone removed and butterflied (flattened) Salt and freshly ground black pepper to taste 1 cup pearl onions, peeled 1/2 cup diced carrots1/2 cup diced turnips 2 tablespoons dried thyme 3 cloves garlic, crushed 1 cup dry red wine 1/2 cup canned plum tomatoes, drained and crushed 2 cups Chicken Stock 1/4 cup crumbled crispcooked bacon Instructions: Preheat an oven to 350 degrees. Heat the olive oil in a large, deep skillet. Season the chicken with salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole. To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme, and garlic, and saute until the vegetables begin to wilt. Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook for 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the heatproof casserole and simmer, covered, for 45 minutes. When the chicken has finished cooking, add the cooked, crumbled bacon to the casserole, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 26086,"Beef Bourguignon-Style Short Ribs 6 bone-in short ribs (about 3 pounds) 2 cups dry red wine 5 sprigs fresh thyme 4 cloves garlic, crushed 3 carrots, cut into 1-inch pieces 2 bay leaves 1 small yellow onion, diced 1 cup low-sodium beef broth or stock 1 tablespoon vegetable oil 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper 6 ounces thick-cut bacon, cut into 1-inch pieces 2 cups pearl onions (about 8 ounces), peeled 4 ounces button mushrooms, quartered 1 pound wide egg noodles 4 tablespoons (1/2 stick) unsalted butter 1/2 cup fresh parsley leaves, chopped Instructions: Combine the short ribs with the wine, thyme, garlic, carrots, bay leaves and yellow onion in a 2.5-quart broiler-safe baking dish. Turn the ribs with tongs to coat them in the marinade. Cover and refrigerate overnight. Preheat the broiler. Transfer the short ribs to a clean surface and pat them dry with a paper towel. Pour the marinade with the vegetables and aromatics into a medium bowl and add the beef broth; set aside. Rinse and dry the baking dish, return the ribs to it and rub them with the oil. Combine the flour with 4 teaspoons salt and 2 teaspoons pepper in a small bowl. Sprinkle the flour mixture over the ribs. Broil, flipping the ribs halfway through, until golden all over, about 10 minutes. Set aside until the baking dish is cool enough to touch, about 10 minutes (so the cold marinade does not shock the container and break it). Preheat the oven to 350 degrees F. Once the baking dish is cool, pour the marinade with the vegetables and aromatics over the ribs and cover tightly with foil. Bake, flipping the ribs halfway through and re-covering the dish with the foil, until the meat is tender when pierced with the tip of a knife but not yet falling off the bone, 3 hours to 3 hours 30 minutes. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring often, until starting to turn golden but not yet crisp, about 5 minutes. Add the pearl onions and mushrooms and cook, stirring often and scraping up any bits that stick to the bottom with a wooden spoon, until the onions are golden and tender and the mushrooms are cooked through, about 15 minutes. Season with salt and pepper and set aside. Just before the short ribs are done, bring a pot of water to a boil and season with salt. Cook the noodles according to the package directions. Drain the noodles, return them to the pot and toss them with the butter and salt to taste. Spread the noodles on a serving platter. Using tongs, transfer the ribs to the platter with the noodles. Skim the fat from the braising liquid and discard the thyme and bay leaves. Pour the braising liquid and vegetables over the ribs and noodles. Top with the bacon mixture (rewarming right before serving if necessary) and sprinkle with the parsley. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 26087,"Sun Dried Tomato and Pecan Pesto with Prawns 2 small cloves garlic 1/4 cup pecans 1 to 2 tablespoons olive oil 2 heaping tablespoons oil-packed sun dried tomatoes 2 heaping tablespoons Parmesan cheese 1/2 cup basil leaves (spinach will do in a pinch) 1 pound prawns, shelled and deveined 2 tablespoons butter or oil Instructions: Combine garlic, pecans, oil, sun-dried tomatoes, cheese and basil together in a food processor and process until smooth. Over medium heat, saute prawns in butter, or until they turn pink all over, about 4 minutes. Toss with pesto and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26088,"Thai Lettuce Wraps 1/3 cup hoisin sauce 1/3 cup soy sauce
2 tablespoons grated ginger
1 tablespoon Sriracha
1 tablespoon rice wine vinegar
3 cloves garlic, grated
2 boneless, skinless chicken breasts, cut into strips
2 tablespoons chopped peanuts
2 tablespoons chopped fresh cilantro
8 butter lettuce leaves 1 cup bean sprouts 1 cup thinly sliced red cabbage 1 cup julienned carrots 1 cup cucumber slices 1 cup cooked thin rice noodles 1/3 cup sweet chili sauce 1/3 cup hoisin sauce Instructions: For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours. Heat a grill pan over high heat. Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro. For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter. To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat! ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 26089,"Crostini with Garden Puree and Parmigiano 1/2 pound sugar snap peas, trimmed 1 pound English peas, shelled, or 1 cup frozen petite peas 1/2 pound asparagus, tough ends trimmed 1/2 pound haricots verts or tender green beans, trimmed 2/3 cup ricotta cheese 3 green onions, green parts only, roughly chopped Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 baguette, sliced thin, or 25 to 30 slices country bread A block of Parmigiano-Reggiano, for shaving Instructions: Bring a large pot of salted water to a boil. Add the peas, asparagus, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last couple of minutes, to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Puree the vegetables in a food processor with the ricotta, green onion greens, a drizzle of oil, and salt and pepper to taste. Preheat the oven to 375 degrees F. Brush the bread slices on 1 side with olive oil and put them, oiled sides up, on a baking sheet. Bake until lightly browned and crisp, about 10 minutes. To serve, spread the puree on the warm croutons, and top with shaved Parmigiano (shave with a vegetable peeler). Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 26090,"Huaraches Del Sanctuario 1 pound plum tomatoes 6 cloves garlic 2 jalapeno chiles, stemmed and seeded 1/2 yellow onion 1 cup water 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon lard 1 ancho cl, stemmed and seeded 1/2 teaspoon black peppercorns 1 teaspoon salt, plus 1/2 teaspoon for assembly 2/3 cup water 1 cup masa harina 1/4 pound panela cheese 2 tablespoons finely chopped fresh epazote Vegetable oil for frying 6 tablespoons grated Romano cheese 6 tablespoons minced red onion Instructions: To make the dipping sauce, preheat the broiler to high heat. Place the tomatoes, garlic, chiles, and onion on a baking sheet. Tuck the garlic under the other vegetables so that it wont scorch. Broil, turning frequently, until well charred, about 15 minutes. Set aside to cool. Transfer the vegetables to a food processor. Add the water and puree until smooth. Add the salt and pepper and transfer to a small bowl. Cover and, if desired, refrigerate for up to 5 days. To make the huaraches: in a small skillet, heat the lard over low heat. Saute the ancho for 1 to 2 minutes, or until slightly softened. With a slotted spoon, transfer the cl to a blender and add the peppercorns, salt, and water. Blend to a smooth puree. In a large mixing bowl, combine the masa with the cl puree. Knead the dough together well. To test the consistency, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a Tbsp at a time, until a test piece does not crack. Set the masa aside, covered, at room temperature for 1 hour to allow the flavor to develop. Pull off small pieces of the dough, about 1 tablespoon, and roll them with the palms of your hands into balls about 1 1/4 inches in diameter. Between 2 sheets of plastic wrap, roll or press them out into slightly thick 4inch round tortillas. Place 1 tablespoon of the cheese on one side of each tortilla. Sprinkle on a little epazote and a pinch of salt. Fold the dough up and over to cover, then press down to seal the edges and make the tortilla evenly flat and about 1/4-inch thick. Heat a large cast iron pan or griddle over medium heat and brush it sparingly with a little oil. Place as many huaraches as will fit onto the hot pan or griddle. Cook for 1 or 2 minutes on each side, turning over when one side is golden. Set the cooked enchiladas aside and finish cooking the remaining enchiladas in the same way . Heat about 1 1/2 inches of vegetable oil in a large skillet until it is almost smoking. Fry the enchiladas for 15 to 30 seconds on each side, then drain on paper towels. Sprinkle each with grated cheese and red onion and serve immediately, accompanied by the dipping sauce. ","[Syrah, Tempranillo, Garnacha, Barbera]" 26091,"Crunchy Snap Pea Popcorn Salad 1/3 cup popcorn kernels Vegetable oil, as needed for popping
White Cheddar popcorn seasoning, for the popcorn
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 cups sugar snap peas, strings removed, cut crosswise into thirds
1 cup shredded carrot
1 cup chopped celery plus 1/2 cup tender inner celery leaves
1 bunch watercress, trimmed and torn into bite-size pieces
Instructions: Pop the popcorn in a popcorn popper according to the manufacturer's instructions. While still hot, sprinkle with the white Cheddar popcorn seasoning to taste. Let cool completely. (You should have about 12 cups.) Whisk the mayonnaise, sour cream, cider vinegar, sugar and Dijon together in a large serving bowl. Stir in the shallot. Season with salt and pepper (remembering that the popcorn will also be salty). Add the snap peas, carrot and chopped celery and toss to coat. Add the popcorn and toss to coat the kernels in the dressing. Pile the watercress on top and sprinkle with the celery leaves. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26092,"Pull-Apart Chopped Cheeseburgers 1/4 cup mayonnaise 1 tablespoon chili sauce (such as Heinz) 1 teaspoon hot sauce 1 tablespoon vegetable oil 1/2 onion, finely chopped 1 pound ground beef chuck Kosher salt and freshly ground pepper 1/2 cup finely chopped dill pickles 1 12-pack pull-apart dinner rolls 6 slices American cheese Instructions: Combine the mayonnaise, chili sauce and hot sauce in a small bowl; refrigerate until ready to use. Preheat the broiler. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and ground beef and season with 1 1/2 teaspoons salt and a few grinds of pepper; cook, stirring occasionally, until browned, 5 to 7 minutes. Remove from the heat and stir in the pickles. Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Broil until toasted, 1 to 3 minutes. Remove from the oven and preheat to 400 degrees F. Spread the cut sides of both bread pieces with the spicy mayonnaise. Spread the beef mixture on the bottom bread piece in a thick even layer; top with the cheese. Cover with the top bread piece. Bake until the bread is toasted and the cheese is melted, 10 to 12 minutes. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 26093,"Seared Tuna 2 pounds sushi-grade ahi tuna, cut into 1-inch cubes 1/2 cup olive oil Salt and freshly ground black pepper Rosemary stems cut into skewers about 2-inches long with leaves attached Instructions: Preheat a grill or grill pan to high. Put cubed tuna in a mixing bowl with olive oil, salt and pepper. Toss to incorporate the seasoning. Skewer the tuna through the center half way down the skewer. Season again with salt and pepper. Sear on a very hot grill for 10 seconds on all sides. Cool and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26094,"Belgian Waffles with Homemade Cinnamon Sugar Butter and Sauteed Cider Apples 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 1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for waffle iron 1 1/2 cups buttermilk 2 cups apple cider 1 tablespoon light brown sugar 2 cinnamon sticks 2 tablespoons unsalted butter 2 Granny Smith apples, peeled, cored, and thinly sliced 1 cup heavy cream Pinch fine sea salt 3 tablespoons granulated sugar 2 teaspoons ground cinnamon Special equipment: waffle iron Instructions: For the waffles: Preheat your waffle iron and brush the grate with butter. Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Whisk together the eggs, melted butter and buttermilk in a small bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Set the batter aside at room temperature for 20 minutes. Cook the waffles according the manufacturer's directions until golden brown. Remove to a baking rack. Cut or tear each waffle into quarters. Top each quarter with some of the cinnamon sugar butter and sauteed apples. For the sauteed apples: Combine the apple cider, light brown sugar, and cinnamon sticks in a large saute pan over high heat and boil until reduced by half and thickened to a syrup. Remove the cinnamon stick, whisk in the butter and add the apples and cook until soft and caramelized. Set aside. For the homemade cinnamon sugar butter: Combine the heavy cream and salt in a stand mixer fitted with the whisk attachment and beat until it becomes butter. Combine the sugar and cinnamon in a small bowl and fold into the butter. Scrape into a bowl. (Yield: 1 cup) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 26095,"Caprese Salad Stuffed Tomatoes 5 beefsteak tomatoes 1 (1-pound) block mozzarella 1 (16-ounce) package orzo, cooked according to package instructions 1 tablespoon red wine vinegar 2 tablespoons olive oil 2 tablespoons chopped fresh basil leaves Kosher salt and freshly ground black pepper Instructions: Cut the tops off of 4 tomatoes and with a spoon remove the pulp from the inside, to form a bowl. Dice the pulp and half of the remaining tomato (reserve remaining half for the Round 2 Recipe Grilled Margherita Pizza). Dice the mozzarella to measure 1 cup. (Reserve the rest for the Round 2 Recipe Grilled Margherita Pizza.) In a bowl, combine 2 cups of the orzo (reserve the rest for the Online Round 2 Recipe Orzo Soup with Pork), diced mozzarella, diced tomato, vinegar, olive oil, basil, and salt and pepper, to taste. Divide the mixture among the 4 tomatoes and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26096,"Roasted Beet, Onion, and Orange Salad 1 pound beets, preferably very small ones 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper 20 large pearl onions, about 1/2 pound 2 oranges, peeled and cut into wedges 2 tablespoons hazelnut oil 1 tablespoon coarsely chopped fresh coriander leaves (also known as cilantro) plus extra for garnish 1/2 cup freshly squeezed orange juice 2 tablespoons hazelnuts, toasted and peeled 1-ounce pecorino, optional, grated on medium-sized holes of box grater Instructions: Preheat the oven to 400 degrees F. Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes. Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender. Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary. Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats. In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper. Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 26097,"Penne with Marinara Sauce 1 pound penne Kosher salt 1 recipe Quick Marinara Sauce, recipe follows Freshly grated Parmesan or Pecorino Romano Basil leaves, for garnish (optional) 2 tablespoons extra-virgin olive oil 1/2 medium onion, diced 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can), chopped or crushed by hand Fresh thyme sprig Fresh basil sprig 3 plum tomatoes, chopped (optional) 2 teaspoons kosher salt Freshly ground black pepper Instructions: Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne. Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table. Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through. Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor. Yield: about 3 1/2 cups ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 26098,"Ghost Sugar Cookies 2 cups all-purpose flour, plus more for dusting 1 teaspoon pumpkin pie spice 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 3 large pasteurized egg whites Pinch fine salt 1 pound confectioners\u2019 sugar 1/2 teaspoon pure vanilla extract 30 black jelly beans, halved crosswise One 15-inch piece black licorice lace, cut into 30 equal strips Instructions: For the cookies: Stir together the flour, pumpkin pie spice, salt and baking soda in a medium bowl. Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined, about 1 minute. Starting on low speed, mix in the flour mixture in 3 additions; scrape down the sides of the bowl in between. Increase the speed to medium high and beat until very smooth, 1 to 2 minutes. Remove the dough to a sheet of plastic wrap and flatten into a disk. Refrigerate until firm, at least 3 hours, up to overnight. Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Cut the dough in half. Dust your work surface and the dough liberally with flour and roll one piece of dough about 1/4 inch thick. Cut as many ghosts as you can with a 3.5-inch ghost-shape cookie cutter and transfer to the baking sheets. Repeat with the remaining dough. Gather the scraps from both pieces of dough, then flatten, rewrap and refrigerate. Meanwhile, bake the ghosts, switching and rotating positions of the baking sheets halfway through, until golden on the edges, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely. Repeat with the refrigerated dough scraps to get about 30 cookies in total. For the royal icing: Combine the egg whites and salt in a stand mixer fitted with the paddle attachment and beat on medium-high until foamy, about 1 minute. Add the confectioners\u2019 sugar, vanilla and 1 tablespoon water. Beat on low speed until combined. Increase speed to high and beat until the icing is thick and glossy but still pourable (like very thick paint), about 3 minutes, adding more water as needed to reach the right consistency. Transfer to another medium bowl. For decorating: Line 2 baking sheets with parchment and place a wire rack on each. Dip 1 cookie, face down, into the icing and let the excess drip back into the bowl, to evenly coat the top. Place icing-side up on the prepared wire rack. Add 2 jelly bean halves for the eyes and 1 licorice strip, curved up, for a smiling mouth. Repeat with the remaining cookies and candy. Let sit until the icing hardens completely, at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26099,"Margarita Melon Salad 2 limes, juiced 2 shots tequila 2 tablespoons orange liqueur 3 teaspoons sugar 1/2 cantaloupe, seeded and cubed 1/4 honey dew melon, seeded and cubed 1/4 small watermelon, cubed Instructions: Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts. Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls. ","[Tequila, Moscato, Sauvignon Blanc, Pinot Grigio]" 26100,"George and the Dragon's Bacon Onion Dip 8 ounces cream cheese, at room temperature 1/4 cup mayonnaise 1/2 teaspoon dry English mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon kosher salt 1/4 teaspoon Worcestershire sauce 1/2 cup plus 2 tablespoons shredded Parmesan 1/3 cup Onion Jam, recipe follows 3 strips bacon, cooked and crumbled Chopped chives, for garnish Serving suggestions: crackers, toasted bread and vegetables 1 tablespoon vegetable oil 2 yellow onions, thinly sliced 1 teaspoon kosher salt 2 tablespoons balsamic vinegar 1 teaspoon brown sugar Instructions: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve.
Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables. In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26101,"One-Pot Super Easy Fusilli One 32-ounce box chicken stock One 28-ounce can crushed fire-roasted tomatoes
One 1-pound box fusilli
One 8-ounce jar drained oil-packed sun-dried tomatoes, julienned, 2 tablespoons oil reserved
One 3.5-ounce jar capers, drained
4 cloves garlic, minced
1 small onion, small dice
Kosher salt and freshly ground black pepper
8 ounces whole milk ricotta
Olive oil, for garnish 12 fresh basil leaves, julienned
Instructions: Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes. Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26102,"Chocolate Quesadillas 2 teaspoons unsweetened cocoa powder 1/2 teaspoon chipotle chili powder 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper Pinch salt 4 flour tortillas (8-inch in diameter) 2 tablespoons unsalted butter, room temperature 4 ounces white chocolate, broken into 1-inch squares 4 ounces dark chocolate, broken into 1-inch squares 3 teaspoons cocoa chili powder 4 scoops vanilla ice cream, for service 2 tablespoons dark chocolate sauce, for garnish Instructions: For Cocoa Chili Powder: Add all the ingredients to a small bowl and combine well. Set aside. For Quesadillas: Heat a large nonstick skillet or a cast iron griddle over medium-high heat. Spread 1 side of each tortilla with butter. Lay 2 tortillas in the pan, buttered side down, and top each with half of the chocolate in a random order of varieties. Sprinkle each with 1 teaspoon cocoa chili powder and cover with the remaining tortillas, buttered side up. Let cook until the chocolate starts to melt, about for 3 to 4 minutes. Carefully flip over and cook the other side until evenly browned, an additional 3 to 4 minutes. Remove from heat to a cutting board, let rest for 3 to 4 minutes, then cut each into 4 quarters. To plate, put 1 scoop of ice cream into each serving dish, add 2 pieces of quesadilla and drizzle with the dark chocolate sauce. Dust each dish evenly with remaining teaspoon of the cocoa chili powder. Serve immediately. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 26103,"Pan Seared Ali'I Moi, Braised arugula, Warm Lomilomi Sauce with Fiddlehead Fern and Freshwater Shrimp 2 tablespoons sliced green onions 2 pounds whole Moi (threadfin), cleaned and scored (can substitute snapper or seabass) 2 tablespoons Hawaiian red salt (can substitute kosher salt) 1 tablespoon freshly ground white pepper 3 tablespoons olive oil 2 ounces olive oil 1 medium Maui onion, small diced 2 ripe tomatoes, small diced 1 cup whole freshwater shrimp (can substitute any type of shrimp or squids) 2 tablespoons minced garlic 1 cup sliced fiddlehead ferns 1 tablespoon minced ginger 1/2 cup fish stock, vegetable stock, or clam juice 1/4 cup unsalted butter 2 lemons, juiced 3 green onions, sliced fine Salt Freshly ground black pepper Braised Arugula, recipe follows 2 tablespoons olive oil 1/2 pound baby arugula, cleaned 1 tablespoon minced garlic Salt Freshly ground pepper Instructions: For the fish: Gently rub the green onions over the Moi, then season with salt and pepper. In a large, hot saute pan, add the olive oil and gently place the fish in the pan. Sear over medium heat for 10 to 15 minutes, turning over 2 to 3 times, until crisp and golden brown.
For the Lomilomi: In a hot saucepan, add the olive oil and heat. When the olive oil is hot, add the onions and tomatoes and lightly sweat until the onions are soft and translucent. Next, add in shrimp, garlic, ferns, and ginger and continue to saute. Deglaze with the stock and reduce by half. Reduce the heat and whisk in the butter until melted. Finish with the lemon juice and green onions. Season, to taste, with salt and pepper.
Place the arugula in the center of a plate. Place the fish on top of the arugula and top off with the sauce. In a large, hot saute pan, add the olive oil and arugula. Toss lightly and add in the garlic and saute for 1 minute. Season, to taste, with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26104,"Broccoli Frittata with Tomato Toast and Banana Milk 2 ripe bananas, sliced 3 cups plus 1/3 cup reduced-fat milk 2 cups broccoli florets 5 slices whole wheat bread 1/3 cup shredded low-fat Swiss 1/4 cup fresh basil leaves 2 large eggs plus 2 large egg whites Kosher salt and freshly ground black pepper 1 tablespoon olive oil 2 cloves garlic, halved 1 ripe tomato, cut into 4 slices Instructions: Divide the sliced bananas among the four glasses, smash slightly and fill each glass with 3/4 cup of milk. Refrigerate until ready to serve. Combine the broccoli and 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap and microwave until crisp-tender, about 2 minutes. Let rest for a few minutes, carefully remove the plastic and drain. Tear up one slice of bread into small pieces and soak in the remaining 1/3 cup milk in a large bowl until soft, about 2 minutes. Add the broccoli, cheese, basil, eggs, 1/2 teaspoon salt and some pepper. Heat half of the oil in a medium nonstick pan over medium heat. Pour in the egg mixture and cook until the bottom begins to set, about 2 minutes. Adjust the heat to medium-low, cover and continue to cook until the middle is set, 6 to 7 minutes more. Meanwhile, toast the remaining bread, then rub each slice with garlic and top with a slice of tomato. Drizzle the toast with the remaining 1/2 tablespoon oil. Cut the frittata into four slices and divide among four plates along with the tomato toast. Serve with the banana milk. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 26105,"Coconut Cream Pie 3/4 cup sugar 3 tablespoons water 1/2 teaspoon lemon juice 1/2 cup coconut milk 3/4 (13.5-ounce) can (about 1 cup) coconut milk, reserve remaining for caramel sauce 1 cup milk 1 (3.4-ounce) box vanilla instant pudding 1 (9-inch) pre-made store brand Graham cracker pie crust 1 cup (1/2 pint) heavy cream 3 tablespoons confectioners' sugar 3 tablespoons sweetened flake coconut, toasted, for garnish Instructions: For Caramel Sauce: In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color, carefully and slowly whisk in the coconut milk. Pour caramel into a bowl that is placed in an ice bath to cool or transfer sauce to a bowl and place in refrigerator. For Pie: In a large bowl whisk together 1 cup of coconut milk, milk and pudding mix. Pour in enough caramel sauce, about 1/4 cup, to coat the bottom of the pie crust. Pour the filling into the crust on top of the caramel. In another large mixing bowl that has been chilled. Whip the heavy cream and confectioners' sugar until stiff peaks form, be careful not to over beat. Spread the whipped cream on top of the pie and refrigerate for 1 hour or until completely set. Once the pie is set, sprinkle with toasted coconut and drizzle with the remaining caramel sauce. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 26106,"Oven Dried Tomatoes 10 plum tomatoes cored, halved, seeded 2 teaspoons salt Fresh ground pepper to taste 1/4 cup balsamic vinegar Instructions: Preheat oven to 200 degrees. Core, halve, and remove the seeds from the tomatoes, and add them to a large bowl. Toss the tomatoes with the salt, pepper, and balsamic vinegar. Lay the tomatoes on a baking sheet covered with parchment paper skin side down. Cook tomatoes for 9 hours until wilted and resemble a sun-dried tomato. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 26107,"The Snack Cake Cooking spray 1 1/2 cups (6 ounces) sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs, separated 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 1 teaspoon vanilla extract, homemade or store-bought 1/2 cup whole milk 4 tablespoons (2 ounces) non-hydrogenated vegetable shortening, at room temperature 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1/4 teaspoon salt 1/2 cup powdered sugar 1 teaspoon vanilla extract, homemade or store-bought Instructions: Make the cake. Make a mold that is the shape of half of a 3- to 4-inch wide spice jar. Rip aluminum foil into strips that are about 4 x 12 inches. Fold each piece in half so you have a double layer. Shape the foil around the spice jar and tuck it in the sides so that you have a half-cylinder mold that is as smooth as possible on the inside. Set it into a 9 x 13-inch baking dish and repeat until you have 12 little boat-shaped molds. Spray the inside of the molds with cooking spray. Preheat the oven to 350 degrees F.
Combine the flour, baking powder, and salt in a mixing bowl and stir until thoroughly combined. Put the egg whites in a stand mixer bowl and beat with the wire whip attachment until the whites hold soft peaks. Gently transfer the beaten whites to another bowl and set aside. Rinse the mixer bowl and dry it thoroughly.
Put the butter in the mixer bowl and beat with the paddle until the butter starts to get light and fluffy, about 1 minute. Add the sugar and beat again until fluffy, about 2 more minutes. Add the egg yolks and vanilla, and beat to combine.
Add a third of the flour mixture to the mixer bowl, beat for a moment, then add half the milk and beat for a moment. Add one more third of the flour, beat, then the rest of the milk, then the rest of the flour. Make sure that the flour and milk are entirely incorporated. Then stir a third of the beaten egg whites into the batter. When that is fully incorporated, gently fold in the rest of the beaten egg whites.
Use a pastry bag to pipe the batter into the prepared molds, filling each one just under halfway. Bake for 25 to 30 minutes, or until the cakes start to turn golden and a cake tester or toothpick, when inserted, comes out clean. Allow the cakes to cool entirely.
Unwrap the foil from each cake, and use a knife to make a 2- to 3-inch cut in the bottom of each twinkie. The cut should go about halfway into each cake. Wash the pastry bag and the mixer bowl.
Make the filling. Combine the shortening, butter, salt, powdered sugar, and vanilla in the stand mixer bowl. Beat with the paddle attachment until fluffy, about 3 minutes.
Scoop the filling into a pastry bag and stick the tip into the cut at the bottom of each cake. Keep squeezing the pastry bag until the filling begins to leak out around the tip of the pastry bag. Then it's ready.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 26108,"Doughnut Grilled Cheese 8 pieces thick-cut bacon 2 tablespoons brown sugar
2 to 3 vine-ripened tomatoes 1 to 2 tablespoons unsalted butter, plus more for the pan
Kosher salt and freshly ground black pepper 4 savory doughnuts, recipe follows 8 large slices Cheddar cheese
4 dashes hot sauce, such as Tabasco
12 cups (3 quarts) vegetable oil 2 1/4 cups all-purpose flour, plus more for dusting 1 1/2 cups finely shredded sharp Cheddar cheese
1/2 cup roughly chopped scallions 1/4 cup sugar
1 teaspoon baking powder
1 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon baking soda
3/4 cup buttermilk
1/2 cup sour cream
1 large egg, beaten
Instructions: Preheat the oven to 425 degrees F. Place the bacon on a wire rack fitted over a baking sheet and sprinkle with the brown sugar. Bake until dark brown and crispy, about 15 minutes. Break each slice in half and reserve. Cut the tomatoes into 4 to 5 slices each. Place a large saute pan or grill/griddle pan over medium heat and add a pat of butter. Sprinkle the tomatoes with salt and pepper, add to the pan and cook until warmed through but still solid. Cut the doughnuts in half and butter the outside of each half. Place 4 doughnut halves buttered-side down in the same pan. Layer on a slice of cheese, a few slices of grilled tomato, a dash of hot sauce, 1 to 2 bacon pieces and another slice of cheese. Place the 4 remaining doughnut halves on top to make sandwiches and cook until golden brown, 2 to 3 minutes. Flip and cook on the other side until the cheese is melted, the sandwiches are heated through and there is a nice crust on the bottom, another 2 to 3 minutes. Serve immediately. Heat the oil to 365 to 375 degrees F in a cast-iron Dutch oven over medium heat. In a large bowl, mix together the flour, cheese, scallions, sugar, baking powder, salt and baking soda. In a smaller bowl, whisk together the buttermilk, sour cream and egg. Pour the wet ingredients into the dry and mix to combine, making sure there are no dry bits left. Turn the dough out onto a floured surface and lightly coat with flour. Pat the dough into a 1-inch disc. Then, using a large glass dipped into flour, cut out rounds for the doughnuts. Press the dough back together to cut out another doughnut or 2. Dip your finger into the flour, then press it into the center of each doughnut while it is on the floured surface to create a hole. Move your finger around in the hole to make it larger. Turn the doughnut over and repeat on the other side to make sure the hole is clear and large. When the oil is ready, place the doughnuts into the oil carefully and fry for 3 to 4 minutes per side. The doughnuts are thick and take time to cook all the way through. You can flip them every minute to keep them from browning too much on each side. Transfer the doughnuts to a paper towel-lined baking sheet and sprinkle with a little salt. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26109,"Tea Steamed Chinese Black Mushrooms Stuffed with Garlic-Chive Fried Rice Banana or cabbage leaves 2 teabags lapsang souchong (Recommended: Honest Tea Company) Canola oil, to cook 2 eggs, lightly beaten 1 tablespoon garlic, minced 1/2 tablespoon ginger, minced 2 cups garlic chives, chopped 1/8-inch 2 cups cooked long grain rice 1 tablespoon naturally brewed soy sauce Freshly ground black pepper 16 large black mushrooms, washed, de-stemmed, and rehydrated Salt and white pepper Instructions: Set up a steamer filled with water and lined with banana or cabbage leaves. Bring water to a boil then add the tea bags. In a hot wok heavy coated with oil, add the eggs (they should sizzle) and stir quickly. They will cook in 10 to 15 seconds. Remove eggs and set aside. In the same, hot wok, coated lightly with oil, add the garlic and ginger, stir, then the garlic chives. Add the rice and gently mix together. Add soy and season with black pepper. Add back the eggs and check for seasoning. Season each mushroom, then stuff with the rice and place in steamer. Steam hard for 15 minutes. Plating: If banana leaves are available, line a large platter and place the leftover rice, if any, in the middle of the platter. Surround with mushrooms and enjoy. Beverage: Lapsang Souchong tea or glass of Veuve Clicquot Blanc de Blanc or DVX ","[Lapsang Souchong, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 26110,"Black Bean and Ginger Dungeness Crab 2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces 2 cups cornstarch, for dusting and to make a slurry with 1 tablespoon 3 cups peanut oil 1 1/2 tablespoons rinsed fermented black beans, chopped 4 large slices bruised ginger 8 cloves garlic, thinly sliced 5 scallions, chopped into 2-inch pieces 1/4 cup shaoxing(cooking wine) 1 tablespoon naturally brewed soy sauce 2 cups chicken stock Salt and white pepper, to taste Small pot cooked Chinese rice Instructions: In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells. PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls. Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998 ","[Marsanne, Bois du Renard, Languedoc]

" 26111,"Garden Bean Salad 1 small red onion, finely diced 1/4 cup apple cider vinegar 2 teaspoons sugar Kosher salt 1/4 cup extra-virgin olive oil 1 15-ounce can white beans, drained and rinsed 3/4 pound green and/or wax beans, trimmed and halved 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh chives Freshly ground pepper Instructions: Soak the diced onion in cold water, 10 minutes. Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans. Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour. Before serving, stir the parsley and chives into the salad and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 26112,"Vermont Maple-Glazed Free Range Chicken with Roasted Vegetables, Potato Pancakes and Applesauce 1 whole roasting chicken, (freerange birds are always tastier) 2 large carrots --peeled and cut into 1- inch pieces 2 ribs of celery--cut into linch pieces 1 large onion, or 2 small ones-- peeled and cut into eighths 1 can of chicken broth 1/2 cup of real Vermont maple syrup 1 tablespoon chopped thyme-- dry is good, fresh is better salt and pepper 1 pound russet potatoes, peeled and soaked in salted water 1 egg 1 small red onion, fine dice 3/4 cup flour Salt White pepper 1 tablespoon olive oil Canola oil for sauteing 6 Cortland apples, peeled, cored and diced 3 tablespoons of granulated sugar 1/4 cup water Instructions: Preheat oven to 325 degrees F Once you've prepared all of your vegetables, toss them together with the thyme and some salt and pepper. Put the veggies into a 2-inch deep roasting pan. Wash the bird inside and out and dry with a towel. Sprinkle it all over with salt and pepper. Rub a couple of teaspoons of olive oil all over the skin. Place it on top of the vegetables. Put it into the oven. Pour the stock and syrup into a small saucepan. Bring to a boil and reduce it by half: Use this mixture to baste the chicken generously and frequently. While the chicken is cooking, make the pancakes and the applesauce. Grate the potatoes in the food processor. Put them in a bowl and add the egg and onion. Mix slightly. Add the flour and mix some more, but not too much. Add the salt and white pepper and olive oil. Mix a little more. Heat the Canola oil in a nonstick pan. When it starts to smoke a little, add one sixth of the mixture. Turn down the heat to medium. When the potatoes start to brown around the edges, flip them over and cook for almost 3 to 4 minutes more. Repeat until you are out of batter. You may hold these warm and put them in the oven just before you sit down for dinner Cook the apples on the stovetop with a little water and the sugar. When soft, mash with a potato masher or puree in the food processor for a smoother sauce. FINISHING UP AND SERVING: You will know that the chicken is done when the leg moves somewhat freely and the juices are running clear between the breast and the thigh. Take it out of the oven, move it to the cutting board and allow it to rest for 20 minutes. While the bird is resting, spoon the veggies into a serving dish and keep warm. Put the roasting pan with the cooking juices on the stove and add 1/2 cup of white wine. Reduce all of this together just a little and pass in a pitcher with the chicken. Carve the chicken into large pieces; cut the pancake into wedges. Top with warm applesauce. Serve all family style and enjoy. For a quicker dinner you may roast a whole cut up chicken, basting all pieces in the same manner. You will have to cut the vegetables into smaller pieces so that they are done when the chicken is ","[Chardonnay, Riesling, Pinot Grigio, Gavi]

" 26113,"Air Fryer Coconut, Caramel, Peanut Butter S\u2019mores 1 regular marshmallow 1 sheet honey graham cracker, halved crosswise into 2 squares
1 1/2 teaspoons sweetened coconut chips
One 0.375-ounce square milk chocolate, such as Hershey\u2019s (see Cook\u2019s Note)
1/2 teaspoon peanut butter
1/4 teaspoon caramel sauce
Instructions: Preheat an air fryer to 400 degrees F. Place the marshmallow inside and set the timer for 3 minutes. Meanwhile, place the graham cracker squares hole-side down on a plate. Place the coconut chips on one graham square, then carefully center the chocolate on top. Spread the peanut butter on the plain graham square. After 2 minutes, open the air fryer and place the graham squares inside. Roll the marshmallow onto the peanut butter-topped square and cook 1 minute more.
Transfer the graham squares to a plate with a spatula (you may have to pick up some coconut chips that have blown around and put them back on the square). Drizzle the caramel sauce on the square with the chocolate and coconut chips, then sandwich the halves and eat while the s'more is still warm and gooey. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 26114,"Steamed Mahi Mahi 1 1/4 cups white rice 3 scallions, thinly sliced (white and green parts separated) 2 tablespoons minced peeled ginger 1 1/2 pounds skinless center-cut mahi mahi fillet (1 1/2 inches thick) 1/4 teaspoon ground white pepper, plus more to taste 4 heads baby bok choy, halved lengthwise 2 carrots, sliced 1/4 inch thick 3 tablespoons vegetable oil 1 Fresno or red jalapeno cl pepper, sliced (remove seeds for less heat) 2 cloves garlic, minced Kosher salt 2 tablespoons low-sodium soy sauce Instructions: Cook the rice as the label directs. Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat. Set the bottom of a stackable bamboo steamer in the water. Sprinkle the scallion whites and 1 teaspoon ginger on a plate that will fit in the steamer basket; set the fish on top and sprinkle with 1/4 teaspoon white pepper. Set in the steamer basket; cover and cook 8 minutes. Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket. Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes. Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the cl, garlic, the remaining ginger and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes. Remove the baskets. Drain any liquid from the fish; cut into 4 pieces. Drizzle the fish and vegetables with the cl oil and soy sauce; top with the scallion greens and season with white pepper. Serve with the rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26115,"Tomato Jam and Olive Tapenade on Garlic Crostini 2 cups peeled, seeded and diced plum tomatoes 1 large clove garlic, peeled and chopped 1 cup carrot juice (recommended: Trader Joe's) 2 tablespoons tomato paste 1 tablespoon fresh lemon zest 1 tablespoon ground fennel seed, optional 2 tablespoons brown sugar 1 teaspoon kosher salt 1/2 lemon, juiced 1 cup pitted black French-cured olives, drained 1 clove garlic 1/2 cup freshly chopped parsley leaves 1/2 cup green pitted olives 1/2 teaspoons red pepper flakes 1 baguette 1 clove fresh garlic Instructions: To make the Jam: Combine all the ingredients in a food processor and blend until well combined. Transfer the mixture to a saucepan and over low-medium heat, reduce by 1/3, stirring occasionally. Cool to room temperature before serving. To make the Tapenade: Combine all the ingredients in a food processor and pulse until coarsely mixed. Set aside. To make the Crostini: Preheat oven to 350 degrees F. Thinly slice the baguette crosswise, and line up on a cookie sheet. Toast in the oven until golden brown, about 7 to 10 minutes. Remove from the oven. Slice the garlic clove in half and rub each toast with the cut side of the garlic. Serve with Tomato Jam and Olive Tapenade. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26116,"Baked Beans and Knockwurst 1 tablespoon canola or vegetable oil 8 ounces bacon, cut into thirds
4 cloves garlic, chopped
1 large or 2 medium onions, chopped
1 cup tomato sauce
1/2 cup chicken stock 1/4 to 1/3 cup dark brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons brown mustard, plus more to serve
2 tablespoons cider vinegar
Black pepper
4 cups Cooked White Beans, recipe follows 6 knockwurst
Chopped scallions, for garnish 1 1/2 cups white Navy or white French dry beans 1 large bay leaf
Salt
Instructions: Preheat the oven to 325 degrees F. Heat the oil in pan over medium heat, then add the bacon and cook to render the fat, but remove before crisp, 2 to 3 minutes. Place the rendered bacon on paper towels or a kitchen towel to drain. Add the garlic and onions to the same pan and stir. Cook to soften, 4 to 5 minutes, then add the tomato sauce, stock, sugar, Worcestershire, mustard and vinegar. Season with black pepper and bring to a simmer. Add the beans and stir, then transfer to a casserole dish and arrange the bacon on top. Bake the beans for 2 hours. Preheat the griddle. Halve the knockwurst and butterfly the pieces by cutting across but not all the way through. You will end up with 12 split, halved dogs. Grill to crisp on both sides. Arrange the knockwurst in the casserole dish. Cool, cover and store for a make-ahead meal. Reheat in a moderate oven. Garnish with scallions and sever with extra mustard. Soak the beans in water overnight. Rinse and pick through beans for stones or imperfect beans. Place in a pot and cover with fresh water, then add the bay leaf and bring to a boil. Season with salt, and cook beans at rapid simmer until tender, 35 to 40 minutes. Drain and reserve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26117,"Charleston Shrimp and Grits with Tasso Blue Crab Gravy 4 tablespoons unsalted butter 8 ounces tasso ham, finely diced 1 cup finely diced white onion 1 red pepper, finely diced 1 green pepper, finely diced 1 yellow pepper, finely diced 1 tablespoon spicy blackening Cajun seasoning 1 tablespoon kosher salt 1/4 cup light brown sugar 2 teaspoons onion powder 1 tablespoon finely minced garlic 1 1/2 cups all-purpose flour 8 cups fish stock or vegetable or chicken stock, divided 4 ounces lump blue crab 4 pounds shrimp, peeled and deveined 3 pounds spicy sausage, thinly sliced Grits, optional Instructions: To make the Tasoo Blue Crab Gravy: Preheat a large bottom pot to medium-high heat. Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use. In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26118,"Peach-Thyme Spiked Tea 8 white tea bags 2/3 cup sugar 2/3 cup packed lemon thyme sprigs 1 large ripe peach, chopped 3 tablespoons fresh lemon juice, plus slices for garnish
1 cup chilled gin Instructions: Bring 6 cups water to a boil in a large saucepan. Remove from the heat, add the tea bags and let steep 8 minutes. Discard the tea bags. Pour the tea into a small pitcher and refrigerate at least 1 hour. Meanwhile, bring 2/3 cup water, the sugar and lemon thyme to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour.
Puree the peach in a blender with the tea, lemon thyme syrup and lemon juice until very smooth, about 1 minute. Strain through a fine-mesh sieve into a pitcher and stir in the gin. Refrigerate until ready to serve. Stir and divide among mason jars filled with ice. Garnish with lemon slices. ","[Gewrztraminer, Riesling, Moscato, Vinho Verde]" 26119,"Roasted Turkey Gravy 5 tablespoons extra-virgin olive oil 1 large, smoked turkey wing or 2 small ones 1 medium onion, quartered 2 carrots, chopped 1 ribs celery, chopped 1 head garlic, split through the equator 4 stems fresh sage 4 sprigs fresh thyme 6 parsley stems 1 1/2 tablespoons all-purpose flour 6 cups chicken stock Kosher salt and freshly ground black pepper Instructions: Heat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26120,"Zucchine Sott'Olio (Zucchini Preserved in Oil with Hot Peppers, Garlic, and Mint) 5 pounds (21/4 kilograms) large zucchini, preferably 2 to 3 pounds (900 grams to 1.4 kilograms) each 1/2 cup (70 grams) kosher salt 3 cups (750 milliliters) white wine vinegar 1/4 cup chopped fresh mint 5 garlic cloves, sliced crosswise 3 or 4 small fresh hot red peppers, or to taste, sliced crosswise 1/2 cup (125 milliliters) extra virgin olive oil, plus more for topping Instructions: Cut the zucchini crosswise into 3-inch (8-centimeter) pieces. Cut each piece in half lengthwise, then cut out all the seeds and spongy pulp from the center. Slice each section crosswise 3?16 inch (41/2 millimeters) thick. (A mandoline or other manual vegetable slicer is helpful for this.) Make layers of sliced zucchini and salt in a large bowl, then toss well. Macerate for 12 hours to draw the water out of the zucchini. Drain the zucchini, then squeeze a handful at a time to remove excess water. Place the zucchini in a heavy nonreactive pot and add the vinegar and 1 cup (250 milliliters) water. The liquid should barely cover the zucchini. Bring to a boil over high heat. Stir to redistribute the zucchini, then reduce the heat to medium and cook until the zucchini slices are cooked through but still whole, about 5 minutes. Do not allow them to break apart. Smaller zucchini will take less time. Drain the zucchini and put them in a large colander. Top them with a heavy weight, such as a pot filled with water, to squeeze out the liquid. Let the zucchini drain under the weight for 15 minutes. Lay several clean kitchen towels on a table covered with cardboard. Arrange the zucchini slices on the towels, spreading the slices apart. Let dry at room temperature until they feel a little leathery and are no longer damp, 24 to 48 hours. They will shrivel considerably. Place the zucchini in a bowl and toss with the mint, garlic, hot peppers, and the 1/2 cup (125 milliliters) olive oil. Taste for salt and let the mixture marinate at room temperature for a day. Transfer the zucchini to a 1-pint (1/2-liter) glass jar. Pack them in tightly, pushing them down with a fork or spoon to remove any air gaps. Top with olive oil so they are completely submerged. Cover and refrigerate for at least 2 weeks before sampling to give the zucchini time to absorb the seasonings. Bring them out of the refrigerator about an hour before you plan to serve them to allow the oil to liquefy. Return any leftover zucchini to the refrigerator, topping with oil so the zucchini remain completely submerged. If kept submerged in olive oil and refrigerated, the zucchini will last for up to 6 months. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 26121,"Polly's Fried Chicken 1 whole chicken, giblets and liver removed, cut into 8 pieces 1 cup all-purpose flour 1 1/2 teaspoons freshly ground black pepper 1 1/2 teaspoons salt Vegetable oil, for frying, enough to come up halfway on the chicken Instructions: In a large bowl, soak the chicken in enough salted water to cover in the refrigerator overnight. Add about 1 tablespoon salt per cup of water. Drain the chicken and shake off the excess water. In a pie plate, mix together the flour, pepper and salt. Roll the chicken in the flour to coat. Into two 12-inch cast iron skillets, pour enough vegetable oil to come to a depth of 1 1/2 inches in each skillet. Heat over medium-high heat until very hot, 305 degrees F. Using tongs, carefully add the chicken pieces to the hot oil, making sure there is a lot of space between the pieces. Cook all the chicken at the same time. Cover the skillets and lower the heat to medium. After 15 minutes, the bottom sides should be brown. Turn the pieces over with the tongs, and continue to cook, covered, browning on all sides, and adjusting the heat as necessary. Remove the breast pieces after 12 minutes. All the chicken should be cooked in about 30 minutes. Transfer the chicken to paper towels to drain. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 26122,"Marinated No-Mystery Meats 3 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 2 cloves garlic, chopped 1/4 to 1/2 teaspoon crushed red pepper flakes 1 tablespoon chopped fresh thyme leaves, a few sprigs 1 tablespoon chopped parsley leaves, half a palm full 4 to 6 (1-inch) thick beef tournedos (filet steaks), 6 ounces each 4 strip steaks, 12 ounces each 4 pieces boneless skinless chicken breast, 6 to 8 ounces each 4 center cut pork loin chops, 8 ounces each, 1 inch thick 2 tablespoons butter 2 tablespoons chopped shallot or onion 4 mushrooms, crimini or button, finely chopped, optional 2 tablespoons all-purpose flour, a handful 1 cup beef, chicken or vegetable stock, found on soup aisle Instructions: Combine marinade ingredients in the bottom of a shallow dish. Season meat of choice with salt and pepper and set meat into marinade and turn to coat. Allow meat to hangout 10 minutes. Heat a nonstick skillet over medium high heat. Add marinated meat to the pan and cook 5 or 6 minutes on each side. Remove meat from the pan to a warm platter. Add butter to the skillet, chopped shallot or onion and mushroom bits (optional) then saute for 3 minutes over moderate heat. Add flour to the pan and cook for 2 minutes, stirring constantly. Whisk in stock and reduce for another minute. Pour pan gravy over the meat and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 26123,"Herb-Marinated Shrimp 2 pounds extra-large (U-10) shrimp, peeled and deveined 1 bunch each marjoram, oregano, thyme and parsley, roughly chopped
1 bunch each marjoram, oregano, thyme and parsley, roughly chopped 3 lemons, zested and juiced 2 tablespoons smoked paprika
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Canola oil
3 heads cauliflower (1 purple, 1 Romanesco, 1 yellow) 1/2 cup honey
2 1/4 cups sparkling wine
One 4-inch piece ginger, peeled and grated
1 pound kumquats, sliced into thirds
3 bunches watercress
1 bulb fennel, fronds only, chopped 1/4 cup sherry vinegar
4 tablespoons fennel pollen
Olive oil, for drizzling Instructions: In a bowl, combine the shrimp with the herbs, lemon zest and juice, 1 tablespoon of the smoked paprika, some salt and pepper and enough canola oil to coat lightly. Marinate in the refrigerator for 15 minutes to 1 hour. Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F. Thread the shrimp lengthwise onto soaked wooden skewers, straightening the shrimp as you go. Grill until the shrimp are grill-marked and opaque throughout, 3 minutes per side. Cut the cauliflower into 1/2-inch-thick slices, making sure to cut through the main stem so the slices stay intact. Oil the slices generously, season with salt and pepper, and sprinkle with the remaining 1 tablespoon smoked paprika. In a VERY HOT nonstick skillet, sear the cauliflower \steaks\ in enough canola oil to coat the bottom of the pan. Once each side is golden brown, transfer to a baking sheet and roast until al dente. In a saucepan, combine the honey, sparkling wine and ginger and bring to a simmer. Add the kumquats and cook over low heat until jammy. Cool and reserve. Clean the watercress and then toss with the fennel fronds, sherry vinegar, fennel pollen and a generous drizzle of olive oil. Add salt and pepper to taste. Plate all elements and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 26124,"Good Ol' Vanilla Ice Cream 2 cups half-and-half 2 cups heavy cream 1 cup sweetened condensed milk 1 vanilla bean, split and scraped Instructions: In a large bowl, combine all the ingredients and mix well. Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to blend. When you are ready to freeze, remove the vanilla pod from the base. (Rinse the vanilla pod, dry it, and save it for another use.) Pour into an ice cream maker and freeze according to the manufacturer's instructions. Alternately, pour 1 cup of the cold base into a sandwich-sized plastic bag and seal with heavy-duty tape (to prevent the salty water from getting into the bag). Fill a 1-gallon plastic storage bag half full of ice and add about 1/2 cup rock or sea salt. Put the smaller bag into the larger bag and seal. Put this bag into a large garbage bag and cover it with more ice and salt. Close the bag and toss around for 15 minutes. Make sure you wipe off all the salty water on the bag containing the finished ice cream before you open it. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 26125,"Seared Tuna 1/4 cup heavy cream 1 teaspoon powdered wasabi, or more if desired 3 tablespoons freshly ground black pepper 2 (8 ounce) sushi quality Ahi tuna steaks 2 tablespoons olive oil Fresh ginger, grated, for garnish Instructions: Mix the cream and powdered wasabi in a small saucepan. Place over medium heat and bring to a boil. Then set aside. On a plate spread the black pepper. Press 1 side of the tuna steak onto the black pepper. Repeat with the other steak. Place a cast iron skillet over high heat. Add oil, and when smoking, place the tuna into the pan, pepper side down. Cook for approximately 1 to 2 minutes on each side. As the tuna cooks, the red meat will become whiter. Once you have cooked both sides, the tuna will be almost raw in the middle, thus seared. Slice the tuna, and arrange on a plate. Drizzle the wasabi sauce around and on top of the tuna. Lightly sprinkle with finely grated ginger. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26126,"Blistered Cherry Tomatoes with Parmesan Yogurt and Toasted Bread 4 cups cherry tomatoes 1/4 cup extra-virgin olive oil 3 garlic cloves, smashed 2 sprigs fresh thyme leaves Kosher salt and freshly ground black pepper 4 thick slices rustic bread 1/2 cup Greek yogurt 1/4 cup grated Parmesan 1 tablespoon drained and chopped brined capers (optional) Instructions: Position a rack in the upper third of the oven and preheat the broiler. Put the tomatoes in a large, cold skillet with the oil, garlic, thyme, 3/4 teaspoon salt and a few grinds of pepper. Cook over medium heat until the tomato skins have just burst, about 20 minutes. Brush the bread with oil from the skillet and toast under the broiler, turning until golden on both sides, about 1 minute. Stir together the yogurt, Parmesan and capers if using. Season with salt and a few grind of pepper. Slather the toasts with the Parmesan-yogurt and top with the tomatoes and a few grinds of pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 26127,"Rice Noodle Salad with Shrimp 3 tablespoons sugar 1/3 cup fresh lime juice (from 4 limes), plus wedges for serving 2 large cloves garlic, grated 1 red Thai bird or serrano cl pepper, thinly sliced (remove seeds for less heat) 1 tablespoon fish sauce 2 tablespoons vegetable oil 12 ounces large shrimp (about 16), peeled and deveined, tails intact 1 8.8-ounce package thin rice noodles 1/2 head red leaf lettuce, thinly sliced 2 large carrots, grated (about 2 cups) 1/2 English cucumber, halved lengthwise and thinly sliced 1 cup roughly chopped fresh cilantro and/or mint Instructions: Bring a large pot of water to a boil. Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved. Stir in the lime juice, garlic, cl and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside. Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid. Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat. Heat a grill pan over medium-high heat. Grill the shrimp until charred and cooked through, 2 to 3 minutes per side. Arrange over the noodles; serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 26128,"Spiked Lemonade 3 cups sugar 3 cups water 12 lemons, juiced Ice 1 small bunch fresh mint Bourbon, as needed Club soda, as needed Instructions: In a saucepan, add the sugar and water. Heat until the sugar dissolves. Chill until ready to use. In a small pitcher, mix together the lemon juice and chilled simple syrup. Add the syrup in stages and taste so it is the right amount of sweet and sour for your liking. To serve, place ice cubes in a high ball glass. Add a few mint leaves. Pour some bourbon into the glass to your taste. Add lemonade and top with club soda. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 26129,"Grilled Corn with Feta Cheese 4 ears sweet corn, husked and silks removed 2 tablespoons olive oil Seasoning salt, recipe from Grilled Sweet and Tangy Pork chops 1/4 cup mayonnaise 1 teaspoon chili powder 1/2 teaspoon cayenne pepper 1 lime, juiced, plus 1 lime, quartered, for garnish Kosher salt and freshly ground black pepper 1 cup crumbled feta Instructions: Preheat the grill to medium-high heat. Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes. Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 26130,"Crispy Skin Salmon with Minced Herb Butter 2 sticks (1 cup) salted butter, softened 1/4 cup fresh flat-leaf parsley leaves, minced
1 1/2 pounds skin-on salmon, cut into four 6-ounce pieces (see Cook's Note) 1 teaspoon kosher salt
2 tablespoons vegetable oil
Instructions: For the minced herb butter: Line a baking sheet that fits into the freezer with parchment paper. Put the butter in a small mixing bowl and add the parsley. Stir to combine with a rubber spatula. Scoop into a piping bag fitted with a star tip. Pipe the butter into rosettes on the prepared baking sheet. Freeze until the butter is set, about 1 hour. For the salmon: Line a plate with paper towels and place the salmon on it skin-side up. Using a paring knife, score the salmon by making 2 small slits in the skin on each piece, making sure not to cut into the flesh. Pat the skin with paper towels to make sure it is as dry as possible. Place a large nonstick skillet over high heat. Once the skillet is warm, add the vegetable oil and heat until shimmering. The skillet needs to be very hot to create a crispy sear at the start. Season the salmon skin with 1/2 teaspoon of the salt, then place the salmon pieces skin-side down in the oil; reduce the heat to medium. Using a fish spatula, apply even pressure to each piece to make sure it stays flat. Cook, without flipping, until the edges are golden brown and the flesh is turning opaque, 7 to 8 minutes. Season the flesh of the salmon with the remaining 1/2 teaspoon salt and flip over to finish cooking; it will take about 2 minutes more for medium (125 degrees F), depending on the thickness of the fish. Do not flip the fish again or cover the skillet. Plate the salmon crispy skin facing up. Top each piece with a rosette of herb butter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26131,"Kale Chips 1 bunch kale, washed and dried well 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1 teaspoon brown sugar Instructions: Preheat oven to 300 degrees F. Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl and drizzle with olive oil and toss until completely coated. Divide kale between 2 baking sheets lined with parchment. Arrange in a single layer and sprinkle with salt and pepper. Place in the oven and bake for 25 minutes, or until crisp. Place in a serving bowl and sprinkle with brown sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26132,"Jerked Grilled Red Sea Bream with Pineapple Salsa 1 lime, halved, plus 1 lime, sliced into 8 pieces 4 whole (1 1/2 to 2 pounds) Red Sea bream, cleaned, scaled, and scored 6 tablespoon dry jerk rub, recipe follows 8 sprigs fresh thyme sprigs 4 tablespoons olive oil Kosher salt Freshly ground black pepper Pineapple Salsa, recipe follows 2 tablespoons ground allspice 2 tablespoons ground black pepper 2 tablespoons kosher salt 2 tablespoons brown sugar 1 1/2 tablespoons ground ginger 1 1/2 tablespoons garlic granules 1 tablespoon onion granules 1 tablespoon dry thyme 1 1/2 teaspoons ground nutmeg 1 teaspoon ground cloves 1 ripe pineapple, peeled, cored, and diced small, (about 4 cups) 1 cup diced red pepper 1/2 cup diced onion 1/4 cup chopped cilantro 2 tablespoons chopped fresh ginger 2 teaspoons Cheryl's Hot Sauce, recipe follows 1 cup olive oil Kosher salt Freshly ground black pepper 10 whole scotch bonnets, rinsed and stems removed (wear rubber gloves) 1 to 1 1/2 cups white vinegar 10 whole pimento seeds Instructions: Squeeze the juice from the halved lime on the fish. Rub each fish inside and out with 1 1/2 tablespoons of the jerk rub. Salt and pepper the fish, if needed. Put 2 slices of lime, and 2 sprigs of thyme in the stomach cavity of each fish. Brush the outside of the fish with oil, and place on a hot grill. Cook about 5 to 6 minutes on each side, until the flesh flakes easily. Serve with Pineapple Salsa. Combine all ingredients in a bowl. Mix ingredients together in a bowl, season with salt and pepper, to taste. Add more hot sauce, if you desire. To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator for no more than 6 months. ","[Cabernet Sauvignon, Syrah, Zinfandel, Tempranillo]" 26133,"Chicken Fried Steaks and Creamed Pan Gravy with Biscuits 1 1 /2 pounds (1/2-inch thick) round steak 1 cup plus 2 tablespoons flour 1/3 cup cornmeal, eyeball it 1 teaspoon sweet paprika 1 teaspoon salt, 1/3 palm full 1/2 teaspoon ground pepper, eyeball it 2 eggs beaten 2 tablespoons water, 2 splashes 4 tablespoons vegetable oil 1 1/4 cups beef broth or stock 1/4 cup half-and-half or cream, 2 turns of the pan 1 package bake-off biscuits, prepared according to package directions Waxed paper Instructions: Preheat large, heavy skillet over medium high heat. Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish. Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal. Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat. Serve steaks and warm biscuits with gravy on top. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 26134,"Cumin-Seared Scallop Tacos Tomatillo Guacamole, recipe follows Cilantro-Lime Rice, recipe follows Mango Salsa, recipe follows 1 1/4 pounds large sea scallops (about 8) 1/4 teaspoon salt 1/4 teaspoon ground cumin 1 to 2 tablespoons unsalted butter 8 (6-inch) corn tortillas 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces) 3/4 cup coarsely chopped fresh cilantro leaves 1 avocado, halved, pitted, peeled and diced 1/2 onion, coarsely chopped 1/2 jalapeno, coarsely chopped with seeds 2 cloves garlic, smashed and quartered Juice of 1 lime 1 teaspoon ground cumin 1 teaspoon salt 1/2 cup rice 5 sprigs fresh cilantro 1 cup chicken broth Juice of 1 lime 1/2 cup diced mango 1/2 cup diced tomatoes 2 tablespoons minced onion 2 tablespoons chopped fresh cilantro 2 teaspoons minced Serrano cl Zest and juice of 1 lime Instructions: First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside. Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of each scallop with salt, and cumin. In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter. Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and quarter. To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 1 seared and quartered scallop, and top with mango salsa. Repeat with remaining ingredients. To make guacamole: Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined. To make the rice: In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve. To make the salsa: Combine the mango, tomatoes, minced onion, cilantro, cl, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 26135,"Spiced Pork Ribs with Guava Glaze and Orange-Habanero Mojo 4 tablespoons ground cumin 4 tablespoons ancho cl powder 3 tablespoons kosher salt 1 tablespoon freshly ground black pepper 2 racks pork ribs, 12 ribs each, excess fat trimmed Canola oil Steaming Liquid, recipe follows Guava Glaze, recipe follows Orange-Habanero Mojo, recipe follows 1 cup soy sauce, plus more if needed 4 cups water, plus more if needed 3-inch piece fresh ginger, thinly sliced 2 cups guava jelly 1/4 cup Dijon mustard 1/2 cup fresh orange juice Salt and freshly ground black pepper 2 tablespoons canola oil 1 small red onion, finely chopped 4 cloves garlic, finely chopped 1/2 cup fresh lime juice 2 cups freshly squeezed orange juice 1 teaspoon orange zest 1 teaspoon lime zest 1/2 habanero cl Salt and freshly ground black pepper 4 sprigs cilantro, leaves chopped 1 teaspoon ground cumin Instructions: Mix together the cumin, ancho, salt and pepper in a small bowl. Heat grill to medium. Rub each rack with a few tablespoons of the spice mixture. Drizzle with oil and grill until golden brown and a crust as formed, about 10 minutes. Remove the ribs to a platter. Using side towels, lift the grate off the grill and place the roasting pan with the Steaming Liquid mixture on top of the coals or heat source. Return the grate to the grill. Return the ribs to the grill, rub side up, brush with some of the Guava Glaze, close the lid and continue grilling the pork, brushing with the guava glaze every 10 minutes until tender, about 1 1/2 hours. (If the steaming liquid evaporates before ribs are tender, add more soy and water to the pan) Remove ribs from the grill to a cutting board, brush with more of the glaze and let rest for 10 minutes. Cut the ribs, place on a platter and drizzle with the Orange-Habanero Mojo. Combine all ingredients in a heavy duty roasting pan. Whisk the guava jelly, Dijon mustard and orange juice together in a medium bowl and season with salt and pepper, to taste. Heat oil in a pan on the side burner of the grill or on the grates. Add onion and garlic and cook until soft. Stir in lime juice, orange juice, zests and habanero, and bring to a boil. Cook until reduced by half, remove habanero and season with salt and pepper. Stir in the cilantro and cumin. ","[Pinot Noir, Garnacha, Tempranillo, Barbera]

" 26136,"Pate Brisee 2 2/3 cups all-purpose flour 1/2 pound unsalted butter, very cold and cut into pieces 1 teaspoon kosher salt 3 ounces cold (iced) water 1 tablespoon sugar Instructions: In a food processor, combine flour, salt, and sugar, then pulse 3 times to incorporate. Add butter and pulse until ingredients look and feel like coarse meal. Now add water and pulse until a ball of dough is formed. Do not overmix. Turn dough out onto plastic wrap, cover, and refrigerate for at least 1 hour before rolling out. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26137,"Peppery Pork Roast 2 medium onions, sliced 2 tablespoons canola oil 4 pounds pork loin roast Salt and freshly ground black pepper 5 cloves 2 sticks cinnamon 1 bay leaf 1 (12-ounce) can peppery soda (recommended: Dr Pepper) 1 1/2 cups dried apricot halves 1 1/2 cups pitted prunes Instructions: Slice onions and place in slow cooker. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions. Add cloves, cinnamon stick, and bay leaf to cooker. Pour can of cola over roast and top with dried fruit. Cover and cook 3 to 4 hours on High setting or 8 to 9 hours on Low, or until thermometer inserted into center of roast registers 160 degrees F on an instant-read thermometer. Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce. Serving Ideas: Delicious over garlic mashed potatoes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 26138,"Fruitcake Cheese Loaf 6 slices bacon, chopped 1 loaf fruitcake (about 11/4 pounds) 2 tablespoons all-purpose flour 1 tablespoon cold unsalted butter, cut into pieces 4 ounces gorgonzola cheese, at room temperature 8 ounces cream cheese, at room temperature 2 tablespoons chopped chives 1 or 2 dashes Worcestershire sauce 1 or 2 dashes cayenne pepper Instructions: Preheat the oven to 375 degrees. Cook the bacon in a medium skillet over medium-high heat until browned, about 8 minutes. Transfer to a paper-towel-lined plate with a slotted spoon. Reserve the drippings. Crumble enough of the fruitcake to measure 1 cup; set the remaining cake aside. Mix the crumbled cake, flour and butter with your fingers in a bowl until the mixture is in pea-size pieces. Place on a baking sheet and bake until crisp, 15 to 20 minutes, stirring halfway through. Let cool, then add the bacon and crumble the mixture into smaller pieces. Beat the gorgonzola, cream cheese, chives, Worcestershire sauce and cayenne in a bowl with a wooden spoon until smooth; set aside. Line a mini loaf pan or small souffle dish with plastic wrap, leaving a long overhang on the sides. Press the crumble into the bottom of the dish. Spread the cheese mixture over the crumble layer and fold in the excess plastic wrap to cover the cheese. Refrigerate until firm, at least 1 hour. Meanwhile, brush a baking sheet with some of the reserved bacon drippings. Slice the remaining fruitcake into 1/4-inch-thick pieces with a serrated knife (if they fall apart, press back together with your fingers). Place the slices on the prepared baking sheet, brush with more drippings and toast 7 to 10 minutes per side. Cool on the baking sheet. Uncover the cheese mold and invert onto a platter. Serve with the fruitcake toasts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26139,"Balsamic Chicken with Corn and Swiss Chard 2 tablespoons extra-virgin olive oil, plus more for brushing 2 tablespoons balsamic vinegar 1 tablespoon ketchup 1 tablespoon dijon mustard 4 skinless, boneless chicken breasts (about 1 1/2 pounds) Kosher salt and freshly ground pepper 2 slices thick-cut bacon, cut into 1/2-inch pieces 4 ears of corn, kernels cut off (about 2 cups) 1 bunch Swiss chard, chopped (stems and leaves separated)
1 bunch Swiss chard, chopped (stems and leaves separated) 2 tablespoons unsalted butter 3 scallions, sliced Instructions: Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 8 to 9 minutes per side; transfer to a plate. Meanwhile, heat a cast-iron skillet or Dutch oven over medium-high heat on the stove or place directly on the grill grates. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 26140,"Spicy Braised Collard Greens 8 ounces smoked bacon, cut into thin strips (lardons) 1 cup diced onions 4 pounds collard greens, rinsed well but not dried Kosher salt, to taste Freshly ground black pepper 2 cups chicken stock 1/4 cup cider vinegar 2 tablespoons sugar 1 teaspoon red pepper flakes, or to taste Hot pepper vinegar, for serving Instructions: In a large Dutch oven, cook the bacon over medium-high heat, stirring occasionally, until just crisp, 10 to 15 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 3 tablespoons of the bacon drippings and lower the heat to medium. Add the onions and cook until tender and translucent, 3 to 5 minutes.
While the bacon and onions are cooking, prepare the greens. To remove the thick, woody stems that run down the center of the leaves, hold the base of the collard stem in one hand. Wrap your other hand around the bottom of the stem, directly under the leaf (like you are holding a baseball bat). In one firm motion, quickly slide your hand up the stem, removing the leaf in one swift movement. To chop the leaves, stack a few on top of each other and roll up like a cigar. Slice the roll into 1-inch pieces, rotate, and give another good chop. Continue until all the greens are chopped.
Increase the heat of the Dutch oven to medium-high. Add a few large handfuls of greens at a time - stirring constantly to allow each batch to wilt for a few moments - until you can fit all of the greens into the pot. Continue to saute the greens for 3 to 5 minutes, until bright green and wilted. Season with a very generous pinch of kosher salt and a few big grinds of freshly ground black pepper. Add the chicken stock, vinegar, sugar, and red pepper flakes to the greens and stir until combined. Bring to a boil, then immediately reduce heat to low. Cover and simmer for 45 minutes.
Add the cooked bacon to the greens and simmer an additional 15 minutes. Taste for seasoning (don't be afraid to be generous with the salt). Serve with hot pepper vinegar on the side. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 26141,"Strawberry-Chia Breakfast Pops One 5-ounce can evaporated milk Juice of 1 lime 3 tablespoons honey 2 tablespoons chia seeds 6 large strawberries Instructions: Whisk together the evaporated milk, lime juice, honey and chia seeds in a medium bowl. Cover and refrigerate until the seeds have plumped, about 2 hours, stirring halfway through. Hull and finely chop the strawberries and stir them into the chia mixture. Spoon the strawberry-chia pudding evenly among four 3- to 4-ounce ice pop molds (it will be thick); tap the molds on the countertop to pop any air bubbles. Freeze the pops until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding. The pops will keep in the freezer for up to 2 weeks. ","[Blanche de Blancs, Sauvignon Blanc, Pinot Grigio, Vinho Verde]" 26142,"Smoked Portobello Cappuccino Olive oil, for sauteing 2 cloves garlic, chopped 1/2 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 3/4 pound smoked portobellos (available at specialty stores) 1/2 pound white button mushrooms, sliced 1/2 cup dry sherry 3 cups chicken stock 3 cups heavy cream 6 sprigs fresh thyme, leaves chopped Salt and freshly ground black pepper Instructions: In a large saute pan over medium high heat add olive oil to coat. Add garlic, onion, carrots and celery and saute until onions are translucent. Add portobellos and button mushrooms and saute until tender, about 10 minutes. Add dry sherry to deglaze and bring to a simmer for 5 minutes. Then add chicken stock, heavy cream and thyme. Bring back to a simmer for until desired consistency is reached. Add salt and pepper, to taste, and serve in a demitasse cup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26143,"Citrus Cucumber Relish 7 pickling cucumbers, ends trimmed first to remove bitter juices, then peeled 1 small red onion 6 Italian Roma tomatoes, cored 1 cup shredded white cabbage 1 tablespoon salt 1 - 2 serrano chiles, stemmed, seeded if desired, and finely diced 1 cup freshly squeezed orange juice 1/4 cup freshly squeezed grapefruit juice 2 tablespoons freshly squeezed lime juice Instructions: Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 26144,"Okra Ratatouille 2 tablespoons olive oil 1 clove garlic, finely chopped 1 small onion, halved and thinly sliced 1 small zucchini, top trimmed off, cut crosswise into 1/4-inch rounds 12 okra pods, cut crosswise into 1/2- inch rounds, tops with stems discarded 1 red tomato, diced 1 stem fresh oregano, leaves removed and chopped 2 stems fresh thyme, leaves removed and chopped Salt and freshly ground black pepper Instructions: In a large skillet with deep sides, heat the olive oil over medium heat. First, add the garlic and onion and cook, stirring often, until the onions are softened, 3 to 5 minutes. Next, add the zucchini, okra, and tomatoes. Stir until coated with the olive oil and garlic and cook for 5 minutes. Stir in the herbs and season with salt and pepper. Lower the heat and cook until the okra are tender, 6 to 8 minutes more. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 26145,"Sunny's Easy Grilled Cabbage \Steaks\ with Apple Salad 1/2 cup hot pepper jelly 1/2 cup orange juice
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
2 heads cabbage, each sliced laterally to make two 1 1/2- to 2-inch-thick slices 1/4 cup olive oil
Kosher salt and freshly ground black pepper
3 Gala, Honeycrisp or Fuji apples, cored and small diced 2 Roma tomatoes, seeded and chopped
3 scallions, white and green parts chopped
Juice of 1 lemon
8 to 10 fresh basil leaves
Instructions: Make the sauce. Stir together the hot pepper jelly, orange juice, vinegar, a pinch of salt and a few grinds of pepper in a bowl or liquid measure. Stir and set aside. Grill the cabbage. Preheat the grill to 350 degrees F. Brush both sides of the cabbage with olive oil and sprinkle with salt and pepper. Place the slices over the direct heat of the grill and cook until the bottom is slightly charred, about 5 minutes. Flip the cabbage and brush with the pepper jelly sauce. Cook for another 4 to 5 minutes and remove to serving plates. Top with the salad. Combine the apples, tomatoes, scallions, lemon juice and a drizzle of the sauce in a medium bowl (make it as saucy as you like). Toss to coat and place an equal amount of the salad on the center of each grilled cabbage slice. Top with a few basil leaves. Eat it! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26146,"Neely's BBQ Corn 6 ears fresh corn Olive oil Salt and freshly ground black pepper 1/2 cup Neely's Barbecue Sauce Instructions: Preheat a grill to medium-high heat. Peel back the husks from the corn without removing them completely and peel off the silk. Rub the corn with olive oil and salt and pepper and smooth the husks back into place. Arrange on the preheated grill and cook, turning occasionally, until nicely golden and brown, about15 minutes. Remove the corn from the grill and peel back the husks. Return to the grill and brush with barbecue sauce. Grill until the sauce begins to caramelize on the kernels, about 5 minutes. Remove to a platter and serve. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 26147,"Dry Aged Chimney Porterhouse 1 (1 1/4-inch) thick porterhouse steak, preferably grass fed 3/4 teaspoon kosher salt Instructions: Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Change the paper towels again if it becomes damp and sticks to the steak. An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt. Spritz 2 pieces of newspaper with the vegetable oil and put in the bottom of a charcoal chimney starter. Light a pound of natural lump charcoal in the chimney on the cooking grate of a kettle grill. Burn the coals for 11 to 15 minutes, or until all pieces are ashen and have decreased to a single layer of charcoal with several holes through which you can see. Carefully shake the chimney to knock any ash off the coals. Pick up the chimney and use tongs to brush away any coals or ash on the grate. Lay the steak on the grate where the chimney was. Put the chimney over the steak and cook for 1 1/2 minutes. Watch for coals that may fall out of the chimney onto the steak and remove immediately. Remove the chimney, flip the steak, and replace the chimney for another 1 1/2 minutes. Put a cooling rack on top of the chimney during this time to heat. Remove the steak from under the chimney and put on the cooling rack. Cover with a medium metal mixing bowl and cook for 1 minute. Watch for flare-ups from the chimney and remove the whole cooling rack as necessary. Flip the steak, recover with the bowl and cook for an additional 1 minute. Remove the steak from the chimney and rest on the cooling rack set inside a clean half sheet pan, uncovered, for 5 minutes. Transfer to a cutting board and slice. Arrange the slices on serving plates and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 26148,"Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara Salt 1 pound rigatoni 1/3 pound pancetta, cured Italian meat, available at deli counter, chopped Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan) 4 or 5 cloves garlic, finely chopped 1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand 1/2 cup dry white wine or chicken stock 2 large egg yolks 3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling A handful fresh parsley leaves, finely chopped A few grinds black pepper Instructions: Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 26149,"Fluffy Japanese Pancakes 1 1/2 cups all-purpose flour (see Cook's Note) 3 tablespoons confectioners' sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt
1 1/4 cups milk
4 tablespoons unsalted butter, melted and cooled, plus more for serving
1/2 teaspoon pure vanilla extract 1 large egg yolk plus 3 large egg whites 1/4 teaspoon cream of tartar Nonstick cooking spray Maple syrup, for serving Instructions: Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate. Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26150,"Cream of Tomato Soup Dumplings 1 tablespoon unsalted butter 1 medium shallot, diced 1 tablespoon tomato paste 1 cup canned diced tomatoes Kosher salt
One 1/4-ounce packet unflavored gelatin 1/4 cup heavy cream 1 2/3 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 cup boiling hot water 2 tablespoons cold water 1 tablespoon vegetable oil 8 cherry tomatoes, halved 1 head Napa cabbage, leaves separated Instructions: For the soup: Melt the butter in a small saucepan over medium heat. Add the shallots and cook, stirring often, until soft and translucent, about 5 minutes. Add the tomato paste and cook stirring until the shallots are well coated. Add the diced tomatoes and 1 teaspoon salt, bring to a boil and reduce the heat to low. Simmer until the tomatoes have softened about 10 minutes. Meanwhile, sprinkle the gelatin over 1/4 cup water and let sit until soft, about 5 minutes. Transfer the soup, gelatin and cream to a blender. Blend until smooth and pour in to a glass loaf pan. Chill until firm, about 1 hour.
For the dough: Put the flour in a large bowl. Pour half the hot water in and stir with a wooden spoon. Add the remaining hot water and stir until the dough starts to look shaggy. Add all of the cold water and oil. Keep stirring until the dough forms a ball.
Knead the dough on a floured surface until soft, smooth and springs back when you poke it with your finger, 8 to 10 minutes. (Alternately, you can knead the dough in a stand mixer with the hook attachment, on medium speed for 6 to 8 minutes.) Cover with plastic wrap and let sit at room temperature for 30 minutes. Divide the dough into 4 equal pieces. Take 1 piece (cover the remaining 3 pieces with plastic wrap) and cut it into 4 pieces. Work with 1 small piece of dough at a time, keep the remaining covered with plastic wrap. Roll the dough between your palms to make a round, smooth ball. Using a rolling pin, roll into a 4 1/2-to-5-inch circle. (You may need more flour to keep the dough from sticking but try to use it sparingly.)
Fill the dough with 1 heaping tablespoon of tomato soup filling and then press 1 tomato half into it. Pleat the dumpling: Use your fingers to pleat and pinch the edge of the dough together, enclosing the filling, into a little satchel. Twist and pinch the tip of the dough close. Repeat with rest. Make sure that you cover any dough that you aren't currently using and cover the dumplings with a towel to prevent drying out. Fill a large pot with 2-inches of water and insert a steamer basket that has a lid. Line the basket with a single layer of Napa cabbage leaves. Cover and steam over medium heat to warm up the steamer and soften cabbage, about 2 minutes. Place dumplings on the cabbage leaves, leaving 1-inch between each dumpling. Steam until the dough looks slightly translucent and the dumplings have slumped slightly, about 12 minutes. Serve in the steamer. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26151,"Refreshing Mint and Celery Salad 5 celery stalks with leaves, trimmed and very thinly sliced on a bias, leaves finely chopped 2 tablespoons fresh mint leaves, chopped 1 tablespoon extra-virgin olive oil Juice of 1/2 lemon Salt and freshly ground black pepper Instructions: Place the celery, celery leaves and mint in a medium salad bowl and toss to combine. Drizzle with the oil and sprinkle with the lemon juice, salt and pepper. Gently toss the salad and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 26152,"Stir-Fried Cabbage with Spices (Porial) 1/2 small cabbage (about one pound) 1 tablespoon of light vegetable oil 1 teaspoon of black mustard seeds 1/4 teaspoon of turmeric 1/4 teaspoon of ground red pepper (optional) Coarse salt to taste 1/4 cup of shredded unsweetened coconut 1/4 cup of chopped cilantro leaves and tender stems Instructions: Stem and core cabbage and cut into 1/2-inch pieces. Heat the oil in a saute pan over medium-high heat until hot. Add the mustard seeds and cover the pan with a lid. When the spluttering of the seeds begins to subside, uncover and add cabbage. Sprinkle turmeric and red pepper, if you are using it, over the cabbage. Saute turning and tossing until the cabbage wilts. Stir in the salt and cover the pan. Lower the heat and steam cabbage in its own vapor until cooked, about 10 minutes. Uncover and toss in the coconut and cilantro. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 26153,"My Sister Maria's Easy Apple Cake and Ice Cream 1 box yellow cake mix for a single layer cake, (recommended: Jiffy brand) prepared to package directions 2 tablespoons softened butter 1 McIntosh apple, diced 1/2 teaspoon ground cinnamon 1/4 cup sugar 1 pint butter pecan or rum raisin ice cream Instructions: Preheat oven to directions on box. Mix cake mix to directions on box, using 1/2 cup water and 1 egg. Grease a 9 by 9-inch square cake pan or disposable cake pan with butter. Pour in cake batter. Toss apples with cinnamon and sugar and sprinkle on top of cake batter. Bake 20 to 25 minutes. Serve warm cake squares with small scoops of butter pecan or rum raisin ice cream. ","[Chardonnay, Riesling, Moscato, Merlot]" 26154,"Blackberry Shooters 1 pint fresh blackberries, 4 to 6 berries reserved for garnish 1/4 to 1/2 cup Simple Syrup, recipe follows 8 ounces gin Juice of 2 large lemons Crushed ice 1 cup sugar Instructions: In a pitcher, muddle the blackberries along with 1/4 cup Simple Syrup. Stir in the gin and lemon juice. Taste and add simple syrup as needed. Refrigerate for at least 30 minutes before straining. Fill 4 to 6 shot glasses with crushed ice. Top off with the blackberry mixture and garnish with the reserved blackberries. Serve immediately. Combine the sugar with 1 cup water in a small saucepan and bring to a boil over medium heat. Boil until the sugar is dissolved. Let cool. Transfer to a container and refrigerate, covered, for up to 1 month. Yield: about 1 1/2 cups ","[Gin, Vodka, Rum]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper" 26155,"Bacon-Wrapped Scallops with Jalapeno-Papaya Sauce 1/4 cup chopped fresh cilantro leaves, plus 2 tablespoons 8 slices bacon 1 1/4 pounds sea scallops 1 tablespoon olive oil 1 ripe papaya, peeled, seeded and diced 1 tablespoon fresh lime juice 1 tablespoon minced jalapeno pepper 1/2 teaspoon ground cumin Salt Freshly ground black pepper 1 cup prepared quinoa Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Prepare one cup of quinoa according to package directions. When cooked, stir in 1/4 cup chopped fresh cilantro. Cover and set aside. Halve bacon slices crosswise and wrap slices around 1 pound of the sea scallops. Secure with wooden picks, if necessary. Heat oil in a large, oven-proof skillet over medium heat. Add all the scallops and cook 1 to 2 minutes per side, until golden brown. Place skillet in oven and bake 5 minutes, until scallops are cooked through (opaque). While scallops are cooking, prepare papaya sauce. In a small bowl, combine diced papaya, 2 tablespoons cilantro, lime juice, jalapeno, and cumin. Season with salt and black pepper. Remove 2 cooked scallops from the pan and reserve in refrigerator for another recipe Serve remaining scallops with quinoa and papaya sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 26156,"Cool Colada One 12-ounce can seltzer 2 cups pear juice 3/4 cup cream of coconut 1/4 cup lime juice Ice, for serving 1 cup white rum, optional Instructions: In a small pitcher, combine the seltzer, pear juice, cream of coconut and lime juice. Stir well. Pour into ice-filled glasses. Add 1/4 cup rum per drink, if desired. ","[Margarita, Pi?a Colada, Coconut Water]" 26157,"Miami Burger 1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean) Kosher salt and freshly ground black pepper 2 tablespoons canola oil 1/2 cup mayonnaise 3 cloves roasted garlic, mashed 4 hamburger buns, split 1/4 cup Dijon mustard 8 thin slices Swiss cheese 4 thin slices smoked ham 2 dill pickles, sliced into 1/4-inch-thick slices Instructions:

1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Remove the burgers to a plate.
2. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.
3. Warm the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to compress) until golden brown and the cheese has melted, about 1 1/2 minutes. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 26158,"Potato Chips 2 quarts olive oil, not extra virgin 1 pound russet potatoes, about 2 large, scrubbed and rinsed Kosher salt Instructions: Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F. While the oil heats, line a large mixing bowl with paper towels. On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 26159,"Poblano Cream Cheese Empanadas 4 ounces cream cheese, at room temperature 2 poblano chiles, charred, peeled, stemmed, seeded and cut into 1/2-inch cubes 1 (1-pound) package frozen puff pastry, thawed Flour, for dusting 1 large egg, beaten 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray. In a medium bowl, combine the cream cheese and poblanos until well incorporated. Season the filling with salt and pepper. Unfold 1 sheet puff pastry on a lightly floured surface. Using a floured rolling pin, roll out to 1/4-inch thickness. Using a 5-inch diameter cutter, cut out 4 circles. Repeat with the remaining puff pastry sheet. Spoon 1 tablespoon cream cheese mixture in the center of each round. Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 30 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26160,"Peanut Butter Candy-Filled Zeppole 8 tablespoons (1 stick) unsalted butter, at room temperature 1/4 teaspoon fine salt
   2 tablespoons sugar, plus 2 tablespoons for dusting
   1/2 cup apple juice
   1 cup flour
   4 eggs, at room temperature
   Grapeseed oil, for frying
   1 cup peanut butter-chocolate candies, such as Reese's Pieces, frozen
   1 tablespoon cinnamon
   Instructions: Combine the butter, salt, 2 tablespoons sugar, apple juice and 1/2 cup water in a medium saucepan. Bring to a boil over medium heat. Off the heat, stir in the flour; then return the pan to the heat and cook, stirring continuously, until the mixture forms a ball, about 2 minutes. Transfer the cooked flour mixture to a medium bowl. Using an electric hand mixer on low speed, add the eggs one at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover the bowl with plastic wrap and reserve in the refrigerator. Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat over medium heat until the oil registers 350 degrees F on a deep-fry thermometer. Using a small ice cream scoop or two small spoons, scoop out 1 tablespoon of dough and push two of the frozen candies into its center. Smooth the dough over the candies to fully encase them. Carefully drop the filled dough into the hot oil. Fry in batches, turning the zeppole once or twice, until they are golden and puffed up, about 5 minutes. Drain on paper towels. Combine the remaining 2 tablespoons sugar and the cinnamon in a small bowl. Toss the fried zeppole in the cinnamon-sugar. Arrange on a platter and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 26161,"Turkey Enchiladas with Fire-Roasted Tomatillos 1 1/2 pounds tomatillos, husked and cut in quarters 3 cloves garlic 2 jalapenos, stemmed and seeded 1 small sweet onion, rough chopped Olive oil Kosher salt and freshly ground black pepper 1/2 cup low-sodium chicken stock 1/2 bunch fresh cilantro Juice of 2 limes 3 tablespoons olive oil 1 pound lean ground turkey 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1/4 teaspoon dried oregano 1/2 small yellow onion, finely diced Kosher salt and freshly ground black pepper Eight 8-inch flour tortillas 1 cup shredded Jack cheese 1/2 cup crumbled queso fresco Chopped fresh cilantro, for garnish 2 cups sour cream, for serving Instructions: For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray. Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper. Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes. Turn the vegetables and broil until charred all over, 4 to 5 minutes longer. Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice. Puree until completely smooth. Place in a large saute pan over medium-low heat and warm through. Season with salt and pepper. For the turkey enchiladas: Set a large saute pan over medium-high heat and coat with the oil. Add the turkey and garlic and brown well, 3 to 4 minutes. Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool. Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil. Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it. Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable). Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Finish under the broiler to brown further if desired. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 26162,"Fudgy Mocha Brownies Crisco? Original No-Stick Cooking Spray 1 1/4 cups Pillsbury BEST? All Purpose Flour 1/4 cup sugar 1/2 cup butter 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 2/3 cup unsweetened cocoa 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking powder 2 teaspoons Folgers? Instant Coffee crystals 1 tablespoon hot water 3/4 cup chopped nuts Pillsbury? Chocolate Frosting Instructions: HEAT oven to 350 degrees F. Spray 8 x 8-inch pan with no-stick cooking spray. COMBINE 1 cup flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into prepared pan. BAKE 12 to 15 minutes. COMBINE sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powder in large bowl. Dissolve coffee in hot water. Add to cocoa mixture. Mix well. Stir in nuts. Spread over baked crust. BAKE 20 to 25 minutes or until center is set. Cool. Frost, if desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 26163,"Garlicky Grilled Steak with Black Beans and Rice 1/4 cup extra-virgin olive oil 3 cloves garlic, finely grated 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano Juice of 1 lime, plus wedges for serving 1 1/2 pounds skirt steak, cut into 4 pieces Kosher salt and freshly ground pepper 1 15-ounce can black beans, undrained 1 cup converted long-grain white rice 2 bell peppers (red, orange and/or yellow), thinly sliced into rings 1 white onion, thinly sliced and separated into rings 1/2 cup pimento-stuffed green olives Instructions: Preheat a grill to medium high. Combine 2 tablespoons olive oil, the garlic, 1 teaspoon each cumin and oregano and the lime juice in a small baking dish. Add the steak, turn to coat and season well with salt and pepper; set aside at least 10 minutes. Meanwhile, combine the black beans with their liquid, the rice, 1 cup water, the remaining 1/2 teaspoon each cumin and oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan. Bring to a boil over high heat, stirring occasionally to prevent sticking. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside. Combine the bell peppers, onion, remaining 2 tablespoons olive oil and a big pinch each of salt and pepper in a large bowl. Grill the peppers and onion, turning occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Return to the bowl, add the olives and toss. Grill the steaks until browned, about 3 minutes per side for medium rare; transfer to a cutting board. Fluff the rice and divide among plates. Slice the steak and serve with the rice, vegetables and lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 26164,"Lapsang Souchong Tea Steamed Clams 1 gallon water 1 tablespoon sea or kosher salt 3 bay leaves 2 carrots, peeled and cut into 1/2-inch semi-circles 2 celery ribs, cut into 1/2-inch lengths 4 stalks lemongrass, bottom white part only, roughly chopped 1 large onion, quartered and halved 1 (2-inch) piece ginger, grated 1 lemon, quartered 1 lime, quartered 1 orange, quartered 6 individual bags Lapsang Souchong tea or 2 ounces whole leaves 4 pounds fresh clams in bags, (recommended: littleneck or cherrystone) Instructions: In a 2 to 3 gallon stock pot, over medium-high heat, add the water, salt, bay leaves, carrots, celery, lemongrass and onion. Bring to a boil, then reduce the heat and simmer for 20 to 30 minutes. Once the vegetables have softened slightly, add the ginger, fruits, and tea. Allow the flavors to blend for 10 minutes, then add the bagged clams. Cook until the clams have opened about 10 to 14 minutes. Remove the clam bags from the water, and put them into a colander. Open the bags, drain and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 26165,"Andong Beef Roll 1 prime rib of beef, sliced width-wise into 8, 180 g. servings pinch of salt freshly-ground black pepper 4 cups of black rice 3 carrots, peeled and julienned string for binding the roll extra-virgin olive oil soju rosemary for garnish 2 large apples cut into chunks 2 pears cut into chunks 2 cups strawberries, sliced 1 Tbs. soy sauce 1 Tbs. steak sauce Instructions: BEEF: Prepare the rice first. Place a sliced piece of prime rib on a cutting board. Sprinkle with salt and pepper. Spread 1/2-cup of black rice on the beef. Place 8 julienned carrots on the rice. Roll the beef slice and secure using string. Heat the oil in a large skillet over medium heat. Place the beef roll in the pan and sear until golden brown on each side. Add the soju and flambe for 2 minutes. Remove the beef with a slotted spoon and set aside. Repeat procedure for the remaining pieces of meat.
SAUCE: Put the apple, pear and strawberry pieces into a blender and puree. Pour puree into a pan and bring to a boil. Reduce heat and simmer. Add a tablespoon of soy sauce and steak sauce. Stir mixture and set aside. To Plate: Place the beef roll on a heated serving dish, spoon fruit puree over the roll and garnish with rosemary sprigs. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 26166,"Pineapple Kimchi 1 large pineapple, trimmed, peeled and cut into 1-inch cubes 1 cup Kimchi Marinade, recipe follows 1/2 cup chopped Asian pear 1/2 cup coarsely ground gochugaru (Korean red cl flakes) 1/4 cup fish sauce
2 garlic cloves, minced
2 tablespoons sugar
2 teaspoons minced ginger
Instructions: In a large pickling jar or lidded container, combine the pineapple and 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate 2 hours. This kimchi will keep up to 1 week, refrigerated--but honestly, it's not going to last that long. Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a blender and blend until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 26167,"\Canned\ Quiches 2 eggs 2 egg yolks 1 1/2 cups heavy cream 1 cup milk 1 (9-inch) pre-cooked pie crust 1 (15-ounce) can chickpeas, drained 2 tablespoons olive oil 1 tablespoon lemon juice Salt 1 teaspoon ground cumin 1/2 teaspoon curry powder 2 tablespoons chopped fresh basil leaves 1 can french-fried onion rings 1 cup cherry pie filling 1 can mandarin orange segments Instructions: Preheat the oven to 350 degrees F. For the base: Whisk the eggs and egg yolks together. Add the cream and milk and whisk well. Set aside. For the Curry Chickpea: Put the chickpeas and olive oil into a bowl and mash the peas coarsely. Stir in the lemon juice, salt, cumin and curry powder. Strain the quiche base into the chickpeas, add the basil, and stir well. Pour into the prepared pie crust. Bake for 25 to 30 minutes or until the quiche is just set. Top with the onion rings and cut into wedges to serve. For the Cherry-Orange: Mix 1 cup pie filling in a bowl with 3 tablespoons of the canned orange syrup. Strain the quiche base into the cherry mixture and stir well. Pour into the prepared pie crust and place the orange segments on top. Bake for 25 to 30 minutes or until the quiche is just set. Cut into wedges to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 26168,"Mechoui 1 shoulder of lamb, about 6 to 7 pounds 1/4 pound unsalted butter Salt Ground cumin Instructions: Heat oven to 375 degrees. Trim off any loose bits of meat and excess fat, leaving about 1/4 inch of fat. Put lamb in a roasting pan skin side up, cover with aluminum foil, and roast for 1 1/2 hours. Remove from oven, uncover, and rub generously with butter. Cover with foil and return lamb to oven. Repeat 3 more times, once every 15 minutes. After 3 1/2 hours, remove foil, raise heat to 425 degrees and cook 10 more minutes, or until the skin side is gold and crusty. Remove from oven, place shoulder on a large platter, and let rest for 5 minutes. Sprinkle with salt and ground cumin. Carve and serve with salt and cumin in small dishes on the side. ","[Chardonnay, Cabernet Sauvignon, Malbec, Syrah]" 26169,"Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green cl Relish 2 tablespoons canola oil, plus more for grilling the cakes 1 medium Spanish onion, finely diced 2 cloves garlic, finely chopped 1 cup dry white wine 4 cups shrimp stock (chicken stock or vegetable stock can be substituted) 1 cup white stone-ground cornmeal Salt Freshly ground black pepper 2 ears perfectly grilled corn, kernels removed 6 ears perfectly grilled corn, kernels removed 2 poblano chiles, grilled, peeled, seeded and finely diced 1 small red onion, finely diced 2 limes, juiced 1 tablespoon honey 4 tablespoons canola oil 1 tablespoon finely chopped fresh cilantro leaves Salt Freshly ground black pepper Instructions: Butter the bottom and sides of a 9 by 11-inch baking pan and set aside. Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook until completely reduced. Add the stock and bring to a boil. Slowly whisk in the cornmeal, stirring until it begins to thicken. Season with salt and pepper, reduce the heat to medium, switch to a wooden spoon, and continue cooking and stirring until the mixture is smooth and soft, about 20 minutes. If the mixture becomes too thick, stir in some water, it should be a pourable consistency. Stir in the corn kernels and pour the mixture into the prepared pan and spread evenly. Cover and refrigerate until firm, at least 2 hours and up to 24 hours. Cut the cornmeal mixture into even squares. Heat the grill to high. Brush the cakes on both sides with some of the canola oil and season with salt and pepper. Grill the cakes until golden brown and slightly charred on each side, about 1 1/2 minutes per side. Remove to a plate and top each cake with some of the relish. Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes before serving. The relish can be made 8 hours in advance and refrigerated. Bring to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 26170,"Orange Currant Pick-Me-Up 1/2 oz. Cointreau or orange liqueur 1 1/2 oz. Grappa 1/4 oz. Creme de Cassis or blackcurrant liqueur 1/2 oz. fresh-squeezed juice from 1/2 lemon Splash of simple syrup Ice Orange zest for garnish Instructions: Place all ingredients in a cocktail shaker with ice. Shake vigorously until chilled and well combined. Put a scoop of ice in a highball or cooler glass. Pour cocktail over ice. Zest an orange to make a twist. Rub around rim of glass, twist and place in glass to garnish. ","[Prosecco, Moscato, Vinho Verde, Sauvignon Blanc]" 26171,"Pancake Cake with Avocado Frosting 1 pound 5 ounces all-purpose flour 8 1/2 ounces cake flour 1/4 cup sugar 1 tablespoon kosher salt 3 teaspoons baking powder 1 1/2 teaspoons baking soda 4 tablespoons unsalted butter, melted and cooled slightly 2 whole eggs, room temperature 2 cups buttermilk, room temperature 2 cups Instant pancake mix from above 8 ounces ripe avocado meat, approximately 2 small to medium avocadoes 2 teaspoons freshly squeezed lemon juice 1 pound powdered sugar, sifted 1/2 teaspoon lemon extract Instructions: Place all of the ingredients in a mixing bowl and whisk well to combine. Store in an airtight container for up to 3 months. Heat an electric griddle or frying pan to 350 degrees. Place the butter, eggs and buttermilk in a mixing bowl and whisk to combine. Pour this over the 2 cups of pancake mix that is in a separate bowl and whisk just to combine. Do not try to remove all of the lumps. Once your griddle or pan is hot, use a large ice cream disher to scoop the batter onto the griddle. Cook for 2-3 minutes or until golden brown, flip and cook for another 2-3 minutes. Transfer to a cooling rack to hold. Repeat until all of the batter has been used. You will have 10-12 pancakes. Peel and pit the avocado. Place the avocado and the lemon juice into the bowl of a stand mixer fitted with the whisk attachment and beat until lightened in color, approximately 2-3 minutes. Add the powdered sugar a little at a time and beat until smooth. Add the lemon extract and whisk to combine. Place a small dab of frosting on a plate and set one of the pancakes on top of it. This serves as an anchor to hold the cake in place. Spread about 1/4 cup of frosting on top of the pancake. Top with another pancake and repeat until you have 6 layers. Frost the top and sides with the frosting if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26172,"Caramel Apples 6 small or 4 medium tart apples 7 ounces caramel candies (about 28 candies) Nonstick cooking spray 1 teaspoon vanilla Instructions: Wash the apples well to remove their waxy coating. (If very waxy, dip for one second in boiling water and then wipe.) Melt the caramels in a small saucepan with 1 tablespoon water over medium-low heat until smooth. If melting in the microwave, place the caramels and water in a 4-cup liquid measuring cup. Microwave until smooth and melted, 1 1/2 to 2 1/2 minutes, checking and stirring every 30 seconds.
Line a baking sheet with wax paper and spray with nonstick spray.
Once the caramel is smooth, stir in the vanilla. Dip the apples into the caramel one at a time (be sure they are dry), and tip the cup to help coat the apples. Let the excess caramel drip off, and use the edge of the cup to help remove the excess. Dip the apple in the topping of your choice and let it rest on the wax paper. Refrigerate for at least 15 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 26173,"Creamy Scrambled Eggs with Edible Flowers and Fines Herbs 12 large eggs 1/2 cup light cream 2 teaspoons chopped fresh chervil leaves 2 teaspoons chopped fresh tarragon leaves 2 teaspoons chopped fresh parsley leaves 2 teaspoons chopped fresh chives Salt and freshly cracked black pepper 4 tablespoons unsalted butter 8 ounces goat cheese, crumbled Handful edible flowers Fresh parsley sprigs, for garnish Serving suggestion: toasted rye bread Instructions: In a large mixing bowl, whisk the eggs, cream, chervil, tarragon, parsley, chives and a little salt and pepper. In a large nonstick skillet, melt the butter, add the eggs, and stir over a low heat until the eggs are just beginning to set. In the skillet, stir in the goat cheese and continue to cook briefly, still stirring occasionally until the cheese melts. Add the edible flowers. To serve, spoon some eggs onto the rye bread and place on a plate with a sprig of parsley on top for garnish.
Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 26174,"Grilled Shrimp Salad 1 clove garlic 1 shallot, minced 1/4 cup extra-virgin olive oil, plus 1 tablespoon 2 tablespoons sherry vinegar 1 1/2 packed cups basil leaves Pinch red pepper flakes 1/2 lemon, juiced Pinch kosher salt and cracked black pepper 10 (21 to 25) shrimp 2 bulbs fennel, thinly sliced 3 packed cups baby arugula 2 cups halved cherry tomatoes 2 tablespoons grated Parmesan Instructions: In a food processor, pulse the garlic, shallots, 1/4 cup oil and sherry vinegar until well incorporated. Add the basil leaves, red pepper flakes, lemon juice, salt, and pepper. Pulse to combine. Remove the mixture from the food processor and add it to a large bowl. Reserve a small amount of marinade in another bowl for finishing the shrimp. Toss the shrimp in the marinade and thread them onto skewers. Heat a grill pan to high and cook the skewers for 2 minutes on each side. Remove them from grill and add them to the bowl with the reserved marinade. Add the fennel, arugula and tomatoes. Toss lightly to evenly coat. Arrange the salad on serving plates and sprinkle with Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 26175,"Thai Basil Tofu Lettuce Cups 2 red bell peppers, diced 1/2 cup rice wine vinegar 1 tablespoon vegetable oil 1 tablespoon sesame oil 2 shallots, minced 4 cloves garlic, minced 3 tablespoons grated ginger 4 packages extra-firm tofu, pressed on a wire rack for at least 1 hour and up to 24 1 tablespoon Asian hot sauce, such as Sriracha 1 tablespoon salt 2 tablespoons fish sauce 1 tablespoon rice wine vinegar 1 tablespoon sugar 2 tablespoons soy sauce 1 tablespoon hoisin sauce 1 1/2 cups Thai basil, chopped Salt 1/2 cup Thai basil, cut in chiffonade 2 cups cashews, roughly chopped 1/4 cup thinly sliced scallions 3 heads green leaf lettuce, cleaned and trimmed Plum sauce, for serving Instructions: Mix together the bell peppers and rice wine vinegar and marinate for 1 hour and up to a day in the refrigerator. In a heavy-bottomed Dutch oven over medium heat, add the vegetable and sesame oils. Add the shallots, garlic and ginger and saute for 10 minutes, stirring frequently to avoid burning. Add the tofu by crumbling into small pieces and saute for 15 minutes more. In the meantime, whisk together the hot sauce, salt, fish sauce, vinegar, sugar, soy sauce and hoisin and add to the tofu. Cook until the sauce thickens, 10 to 15 minutes. Turn off the heat and add the chopped Thai basil. Taste and adjust the seasoning, if necessary. To serve, spoon the tofu mixture onto a piece of lettuce and top with the marinated peppers, cashews, scallions, the chiffonade Thai basil and a couple dots of plum sauce. For more heat, add a few drops of hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 26176,"Cornish Hens 1 large Spanish onion, sliced 2 Cornish hens Cornbread Stuffing, recipe follows Olive oil Kosher salt Freshly ground black pepper 4 tablespoons unsalted butter 1 cup yellow onion, chopped 2 1/2 cups cornbread 1 celery stalk, diced 1/4 cup chicken stock 2 tablespoons chopped flat-leaf parsley 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion. Pack the cavities of the hens with the cornbread stuffing. Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper. Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh. Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together. Yield: 2 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26177,"Truffle and Pistachio Sausage 2 pounds ground pork shoulder, 20 to 25 percent fat (sometimes called Boston Butt) 1/4 cup dry, fruity white wine 1 teaspoon finely chopped garlic 1 teaspoon freshly ground black pepper 1 tablespoon Morton Tender Quick Curing Salt, see note 1/3 cup shelled, unsalted pistachios 1/4 cup coarsely chopped black truffle, optional Instructions: Put the ground pork into a large bowl. Add the wine, garlic, pepper, curing salt, pistachios, and truffles, if using. Mix well with your hands. Divide the mixture in half. Form and press each half into a sausage about 8-inches long and 2-inches in diameter. Take care to press the mixture firmly enough to eliminate air bubbles, which would result in unsightly holes in the sausages. Wrap individually in plastic wrap, twisting the ends to enclose the sausages, and then roll each of them in aluminum foil, twisting the ends of the foil. Refrigerate for at least 3 days to cure. (Freeze 1 of the sausages, if desired, and thaw it slowly in the refrigerator before cooking.) The very important part of poaching these sausages is to do it at a low temperature for a long time. This makes a big difference in the taste and juiciness of the meat. Bring a pot of water to between 150 and 160 degrees F. Lower the wrapped sausages into the pot, and place a heavy lid that is a little smaller than the top of the pot on top of the sausages to weigh them down in the pot and keep them immersed in the water. Cook in the same temperature range, checking the pot occasionally, for about 1 hour, or until the internal temperature of the sausages is close to the same temperature as the water, about 150 degrees F. To keep warm, let the sausages sit in the 150 to 160 degrees F water until serving time. Note: Morton Tender Quick Curing Salt is a curing agent composed of 99 percent salt, 1/2 percent sodium nitrate, and 1/2 percent sodium nitrite. If you use regular salt the sausages will be fine to eat but will be gray in color rather than the appealing pink color achieved with the curing agent. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 26178,"Beef Bourguignonne 6 strips thick-cut bacon, chopped 2 1/2 pounds flat-iron or tri-tip beef, cut into 1 1/2-inch cubes
Kosher salt and freshly ground pepper 2 medium carrots, diced 2 medium onions, diced 1 sprig fresh thyme 1 bay leaf 2 cloves garlic 1 sprig fresh parsley, plus more for garnish 1 4-inch piece celery stalk 3 tablespoons all-purpose flour 1 tablespoon tomato paste 1/2 cup brandy 2 cups burgundy, cotes du rhone or other dry red wine 2 cups beef stock 2 tablespoons unsalted butter 3/4 cup pearl onions, peeled 1 teaspoon sugar 1 cup quartered button mushrooms Instructions: Preheat the oven to 325 degrees. Heat a 6-to-8-quart Dutch oven over medium-high heat; add the bacon and cook until lightly browned. Remove with a slotted spoon to a large plate, leaving the drippings in the pot.
Pat the beef dry with paper towels; season with salt and pepper. Add the beef to the pot in a single layer (do this in batches); sear for 3 to 5 minutes, turning to brown all over. Transfer with a slotted spoon to the plate with the bacon.
Add the carrots and onions to the pot and cook until softened and slightly browned, 7 to 8 minutes. Season with salt and pepper. Meanwhile, make a \bouquet garni: Tie the thyme, bay leaf, garlic, parsley and celery together with twine (nestle the garlic in the celery stalk).
Return the bacon and beef to the pot. Add the flour and stir for a few minutes until the meat is coated. Stir in the tomato paste. Add the brandy and cook until reduced by half, about 5 minutes. Add the red wine; cook until reduced by half again, about 10 more minutes. Add the stock and bouquet garni; bring to a low boil. Stir gently, then cover and transfer to the oven; cook until the meat is tender and cooked through, stirring occasionally, about 1 hour 30 minutes.
Meanwhile, melt the butter in a medium skillet over medium heat. Add the pearl onions and cook until slightly softened, about 2 minutes. Add the sugar and 1/4 cup water; cook until the water evaporates and the onions are browned, about 5 minutes. Add the mushrooms; cook until slightly softened and golden, 3 to 4 minutes. Season with salt and pepper; set the skillet aside.
Remove the meat from the pot with a slotted spoon. Let the sauce sit for a few minutes, then skim off the fat and discard. Return the meat to the pot. Add the pearl onions and mushrooms; heat through. Season with salt and pepper and garnish with parsley. (For better flavor, make the dish a day ahead.)
","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 26179,"Mixed Fruit and Spring Greens with White Chocolate-Orange Vinaigrette 1 (15-ounce) can Mandarin oranges 5 ounces pre-washed spring greens 2 cups fresh strawberries, quartered 1/2 pint blueberries 1/4 cup Champagne wine vinegar 1/3 cup reserved Mandarin orange juice 1/4 teaspoon salt 2 tablespoons sugar 1/4 cup white chocolate chips 3 tablespoons olive oil Instructions: Drain Mandarin oranges and reserve juice. In a large bowl, combine salad greens and fruit. Set aside. To make the dressing, in a small saucepan over medium-low heat, combine vinegar, 1/3 cup reserved Mandarin juice, salt, and sugar. Gently heat until sugar is dissolved. Remove from heat. Stir in white chocolate until melted. Set aside to cool. Do not refrigerate, as white chocolate will set. Before serving, slowly whisk in olive oil. Spoon desired amount over salad and toss. Serve remaining dressing on side. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26180,"Wonton Taco Cups 2 tablespoons salted butter, melted 12 wonton wrappers
One 15-ounce can black beans, drained and rinsed
One 4-ounce can diced green chiles, drained
2 teaspoons chili powder
Juice of 1/2 lime
1/2 cup grated Monterey Jack cheese 1/2 small avocado, diced 1/3 cup pico de gallo 1/4 cup sour cream
Hot sauce, if desired
1/4 cup fresh cilantro leaves
Instructions: For the wonton cups: Preheat the oven to 375 degrees F. Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed. In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes. For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26181,"Healthy Peanut Soba with Vegetable Salad Kosher salt and freshly ground black pepper 2 ounces soba 1 tablespoon plus 1 1/2 teaspoons smooth peanut butter 1 teaspoon hoisin sauce 1/2 teaspoon chili-garlic sauce 1 tablespoon plus 1 teaspoon lime juice (from about 1 lime) 1 teaspoon toasted sesame oil 1/2 cup prepared coleslaw mix or thinly sliced green cabbage 2 tablespoons fresh cilantro leaves 1 scallion, thinly sliced 1/2 orange, red or yellow bell pepper, cut into thin strips 1/2 Persian cucumber, halved and cut into thin strips 2 sheets roasted seaweed snacks, cut into thin strips Instructions: Bring a small pot of salted water to a boil. Add the soba and cook according to the package instructions. Reserve 2 tablespoons of the cooking water, then drain the noodles, rinse under cold water and cool. Whisk together the peanut butter, hoisin, chili-garlic sauce, 1 tablespoon of the lime juice, 1/2 teaspoon of the sesame oil, the reserved 2 tablespoons noodle water and a large pinch salt in a medium bowl. Add the soba to the sauce and toss to coat. Transfer the tossed noodles to a 32-ounce resealable plastic container or glass jar.
Whisk together the remaining 1 teaspoon lime juice, 1/2 teaspoon sesame oil, a pinch salt and a few grinds of black pepper in the same bowl. Add the coleslaw mix, cilantro, scallion, bell pepper and cucumber and toss to coat. Transfer to the container on top of the noodles. Pack the seaweed snacks separately.
When ready to eat, top with the seaweed snack strips and eat right out of the container (or transfer to a bowl). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26182,"Pop Pulled Pork 2 onions, sliced One 3-pound pork butt (pork shoulder roast)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
One 12-ounce can pop (I use Dr. Pepper)
One 18-ounce bottle BBQ sauce
1 tablespoon hot sauce
1/4 cup brown sugar
Instructions: Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions. Crack open the can of pop and pour it over the whole thing. Add the whole bottle of BBQ sauce and the hot sauce, then add the brown sugar to the liquid and stir. Put on the lid, set the slow cooker to high and cook for 6 hours. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done. Remove the meat from the slow cooker and shred completely. Spoon the fat from the sauce. Return the meat to the slow cooker and keep in the sauce until ready to serve. Divine! ","[Syrah, Zinfandel, Malbec, Tempranillo]" 26183,"Pan-Roasted Turchetta Extra-virgin olive oil 6 cloves garlic, peeled and smashed
2 tablespoons rubbed sage
1 1/2 tablespoons fennel seeds
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
Freshly ground black pepper 1 teaspoon cl flakes
Kosher salt One (6-pound) whole boneless turkey breast, both lobes connected, breast bone removed, skin on
1/2 cup chicken stock
Instructions: In a mortar and pestle, combine 2 tablespoons olive oil, garlic, sage, fennel seeds, thyme, rosemary, 1 tablespoon black pepper, cl flakes and 2 teaspoons salt. Grind and pound the mixture into a smooth paste. Place the turkey breast skin side down on a clean flat surface. With a sharp knife, butterfly the turkey by cutting down the long side of the breast so it can open up like a book to create a large, flat rectangle of even thickness. Score the flesh lightly in a cross-hatch pattern, being careful not to cut too deeply into the flesh. Season the turkey with salt and black pepper. Rub the herb-spice paste into all the cuts on the surface of the turkey breast. Roll the butterflied breast together tightly starting with the side that does not have skin underneath it (that way there is skin on the outer layers when rolling it up). Form the turkey into a cylinder and secure with butcher?s twine. Tie the roll every 1 1/2 inches, then place in the refrigerator for 4 hours uncovered; this will help the turkey firm up and allows the salt to do a short dry cure on the meat. Preheat the oven to 350 degrees F. Remove the turchetta from the refrigerator and bring to room temperature, about 30 minutes. Brush the turchetta with olive oil and season with salt and black pepper. In a cast-iron skillet over medium-high heat, brown the turchetta, 2 to 3 minutes per side. Arrange the turchetta skin side up and place the whole pan into the oven and cook until the internal temperature reaches 150 degrees F (carryover cooking will increase the temperature as the turchetta rests), about 1 hour 30 minutes. Remove from the oven, place on a large plate, tent with foil and rest 15 to 20 minutes. Add the chicken stock to the reserved juices in the pan and stir to combine. Keep warm. To serve the turchetta, remove the string and use a sharp carving knife to slice it into 1-inch-thick medallions. Shingle the slices on a large serving platter, spoon cooking juice over the turchetta, and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26184,"Minestra 4 to 6 cloves garlic, crushed 1/8 pound pancetta, sliced and chopped 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil 1 medium onion, chopped 2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch) 2 (14-ounce) cans, cannellini beans, drained 1 quart prepared chicken stock or broth A couple pinches ground nutmeg or fresh grated nutmeg Coarse salt and black pepper Shaved Parmigiano-Reggiano, for topping Warm, crusty bread, for mopping Instructions: In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer. Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 26185,"Small Mixed Salad with Macadamia Nut Oil 4 cups mixed greens Macadamia nut oil 1 cup crushed macadamia nuts Instructions: Wash the mixed greens and dry well. Place 1 cup of mixed greens per plate. Drizzle macadamia nut oil, to taste, over greens. Garnish with a little crushed macadamia nut. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 26186,"Lemon Poppyseed Pound Cake 3 tablespoons milk 3 large eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups sifted bleached cake flour (sifted into the cup, then leveled off) 3/4 cup superfine sugar 3/4 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon grated lemon zest 3 tablespoons poppy seeds 13 tablespoons unsalted butter, softened 1/4 cup plus 2 tablespoons sugar 1/4 cup lemon juice, freshly squeezed Fresh Blueberry Glaze, recipe follows 2 1/2 cups fresh blueberries 2 teaspoons arrowroot 1/4 cup sugar 1/3 cup water 1 teaspoon freshly squeezed lemon juice Instructions: Preheat oven to 350 degrees.
In a medium bowl, lightly combine the milk, eggs and vanilla. In a large mixing bowl, preferably with the whisk beater, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand held mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost a 1/2-inch from the top of the 4-cup loaf pan. Bake 55 to 65 minutes at 350 degrees (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Be sure to use a wooden toothpick to test for doneness. (The cake will spring back when pressed lightly in the center even before it is done. If the cake is under baked, it will have tough, gummy spots instead of a fine, tender crumb.) Cover loosely with buttered foil after 30 minutes to prevent over browning. The cake should start to shrink from the sides of the pan only after removal from the oven. To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When the cake splits, it will open along the mark.
Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert onto a greased wire rack. Poke the bottom of the cake with a wire tester, brush it with some syrup and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly.
Slice with a thin sharp knife into thin slices. Serve with Fresh Blueberry Glaze and lightly whipped cream.
Rinse the berries and allow them to dry thoroughly on paper towels. Place the berries in a bowl. In a medium saucepan, stir together the arrowroot and sugar. Stir in the water and lemon juice and heat, stirring constantly, until the mixture is clear and thickened. With arrowroot this will happen before the boil. Remove the pan from the heat and add the blueberries all at once, tossing until coated with the glaze. The berries will turn a bright blue. Empty the berries into a colander or strainer to drain away any excess glaze not clinging to berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26187,"All Grown Up Raspberry Hot Tart 1 frozen pie crust 4 tablespoons lemon curd 8 tablespoons raspberry jam 1 (8-ounce) bag chocolate chips 1/2 cup heavy cream Favorite ice cream, for serving Instructions: Preheat the oven to 375 degrees F. Roll the pie crust to 15 by 15 inches, and cut into 4 equal squares. Create a small border around the end of the crust by running a damp finger around it. Staying inside the border spread 1 tablespoon of lemon curd on half of the square. Spread 2 tablespoons of the jam on top of the curd and fold the square over, pressing the edges closed. Place the tarts in the freezer for 5 to 7 minutes, to firm. Bake the tarts on a cookie sheet for 10 to 12 minutes, until browned. You may have to turn the pan once to get even color. Meanwhile, in a double boiler on the stove, melt the chocolate chips. Remove from the heat and whisk in the cream. To serve, put a scoop of ice cream on a plate, top with a warm tart and drizzle with chocolate sauce. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 26188,"Thai Marinated Beef Cabbage Salad with Warm Shallot Vinaigrette 1 medium Napa cabbage, cored and fine julienne 1/2 medium green cabbage, cored and fine julienne 1/2 medium red cabbage, cored and fine julienne 2 carrots, peeled and fine julienne 1 bunch mint leaves, picked 1 bunch Thai basil leaves, picked 1 bunch cilantro leaves, picked 2 cups canola oil 3 large shallots, peeled and finely sliced 2 stalks lemongrass, white part only, minced 2 to 3 Thai bird chiles, de-stemmed, minced 2 tablespoons fish sauce 1/2 cup fresh lime juice 1/2 cup rice wine vinegar 2 tablespoons sesame oil Salt and freshly ground black pepper, to taste 1/4 cup toasted sesame seeds, to garnish 2 choice sirloins (8 to 9 ounces each), or similar cut of beef 2 jalapenos chiles, roughly chopped 2 serrano chiles, roughly chopped 1 tablespoon sambal 4 large shallots, peeled and roughly chopped 4 garlic cloves 3 tablespoons honey 2 cups soy sauce 1 cup rice wine vinegar Salt and freshly ground black pepper, to taste Instructions: Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use. In a saucepan or small wok, heat the canola oil until hot. In a tall container, combine the shallots, lemongrass and chiles. Pour the hot oil over the mixture and stir. Slowly add the fish sauce, lime juice, vinegar and sesame oil. Put vinaigrette back into the saucepan to bring back to a simmer. Pour over the cabbage mixture to coat. There will be leftover vinaigrette. Check for seasoning. Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste. While the processor is running, slowly add the soy sauce and rice vinegar. Season. The mixture can be made up ahead and stored in the refrigerator. Set oven on broiler or heat a grill. Quickly marinate sirloin in cl mixture for 3 to 5 minutes, turning to coat completely. Cook sirloin to a medium rare, about 4 minutes a side. Let beef rest for 3 minutes before slicing into thin strips. PLATING On a large plate, place a mound of the cabbage mixture and arrange sirloin slices around the salad. Garnish with sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 26189,"Cherry Clafoutis 1/2 stick butter, melted, plus more for baking dish 1/2 cup all-purpose flour, plus more for baking dish 1 pound fresh cherries, pitted and cut in 1/2 or 1 box frozen cherries 1/2 cup sliced almonds, toasted 1/2 cup sugar Pinch salt 4 eggs 1 cup milk 1 teaspoon vanilla extract 1 lemon, zested Powdered sugar Ice cream or whipped cream, for garnish Instructions: Preheat oven to 325 degrees F. Generously butter and flour a 7 by 5-inch baking dish or 6 individual, wide, flat gratin dishes. Add the cherries, in an even layer, to the prepared baking dish. In the bowl of a food processor, add the almonds, sugar, flour and salt and pulse until they are coarsely chopped. In a large bowl, using a whisk, combine the eggs, milk, vanilla and lemon zest until they are homogeneous. Add in the melted butter and the flour mixture and whisk until smooth. Pour over the cherries. Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the top is golden brown. Dust with powdered sugar and serve with ice cream or whipped cream or both! Oh cherry baby! ","[Burgundy, Barolo, Tempranillo, GSM Blend]

" 26190,"Chicken-Spinach Calzones 1 1/2 cups shredded roast chicken 1 1/2 cups shredded mozzarella cheese 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1/2 cup chopped roasted red peppers, drained Kosher salt and freshly ground pepper 1 pound refrigerated pizza dough, at room temperature All-purpose flour, for dusting
1 large egg, lightly beaten Warm marinara sauce, for serving Instructions: Preheat the oven to 450?. Line a baking sheet with parchment paper. Combine the chicken, mozzarella, spinach, roasted red peppers, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Divide the pizza dough into 4 pieces; keep covered with plastic wrap until ready to use. Working with 1 piece at a time, roll the dough into a ball and dust with flour, then roll into a 7-inch round on a lightly floured surface. Spoon one-quarter of the chicken mixture on one side of the dough round, then fold the dough over the filling and crimp the edges with a fork to seal. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling. Brush the calzones with the beaten egg and make a few slits in the top of each with a paring knife. Bake until the calzones are golden and puffed, about 25 minutes. Let rest 5 minutes. Serve with marinara sauce. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 26191,"Pesto Perfecto 2 cups fresh basil leaves, throughly washed and patted dry 4 good size garlic cloves, peeled and chopped 1 cup pine nuts 1 cup virgin olive oil 1 1/4 cups freshly grated Pecorino Romano cheese Salt to taste Pepper to taste Instructions: Place basil, garlic and pine nuts in food processor and chop finely. Leave processor running and add olive oil in a slow steady stream through feed tube. Turn off the processor. Remove top and add cheese, a sprinkle of salt and a good grinding of pepper. Replace top, and process to combine ingredients. Store in freezer or refrigerator in clean jars. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 26192,"Sheet-Pan Scalloped Potatoes Canola spray, for the baking sheet 2 tablespoons unsalted butter
1 1/2 cups thinly sliced yellow onion (1 large onion)
1 tablespoon minced garlic (2 to 3 cloves)
3 1/4 pounds medium Yukon Gold potatoes (6 to 7 potatoes), cut into 1/8-inch rounds
Kosher salt and freshly ground black pepper
1 1/2 cups grated fontina cheese (about 8 ounces)
1 cup grated Parmesan (about 5 ounces)
2 cups heavy cream
2 tablespoons finely chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon lemon zest
Instructions: Preheat the oven to 450 degrees F. Spray a large, rimmed baking sheet (18-by-13 inches). Melt the butter in a large saut pan over medium heat. Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat. Shingle half of the potatoes in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered. Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan. Next, evenly spread the caramelized onions over the top; place the saut pan back on the stovetop and reserve for later. Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper. Turn the heat to medium under the saut pan. Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a simmer. Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining fontina and Parmesan. Cover the baking sheet with foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes. Let the cool for 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26193,"Bess London's Pecan Tassies 1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted One 3-ounce package cream cheese, at room temperature 1 cup all-purpose flour Nonstick cooking spray 1 large egg 3/4 cup packed light brown sugar 1 teaspoon vanilla extract Pinch of fine salt 1/2 cup pecans, finely chopped Instructions: With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour. Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray. In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside. Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26194,"Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas 4 cups mixed good quality olives 3 to 4 strips orange peel
3 to 4 strips lemon peel 1 teaspoon crushed red chili pepper flakes
1 teaspoon fennel seeds, 1/3 palm full 2 to 3 tablespoons extra-virgin olive oil
2 cups Marcona almonds* or toasted peeled whole almonds (See Cook's Note) 2 (15-ounce) cans chickpeas, rinsed and drained
2 teaspoons smoked paprika Salt and pepper Instructions: Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through. Place the almonds in a small decorative serving dish. Place chickpeas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika salt and pepper. If you season them up too soon, the paprika will blacken and become bitter. Place the cooked chick peas in a small serving bowl. Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 26195,"Potato Leek Soup 2 8 cups chicken stock 6 russet potatoes, peeled and cut into large pieces 4 leeks (whites only), thoroughly washed and sliced 3 stalks celery, roughly chopped 1 bay leaf 1 1/2 teaspoons finely chopped fresh thyme Salt and freshly ground pepper 1 cup heavy cream Instructions: Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes. Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26196,"Shrimp with Horseradish Canapes 9 slices very thin white bread Kosher salt 1 pound large shrimp, peeled, deveined and tails removed 1 cup creme fraiche 3 tablespoons finely grated fresh horseradish, or 3 tablespoons drained from jar 1 bunch fresh chives, finely chopped Instructions: Preheat the oven to 350 degrees F. Using a 1 1/2-inch round cutter, cut 4 rounds from each slice of bread. Place the rounds on a sheet pan and toast in the oven until golden brown, 12 to 14 minutes. Bring a 5-quart pot of highly salted water to a boil. Prepare a medium bowl with ice and water. Add the shrimp to the boiling water and simmer until cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to the ice water to stop the cooking. Drain, pat dry, cut lengthwise and keep cool. Pulse the creme fraiche with the horseradish in a food processor until smooth. Season with salt. Place 1 teaspoon of the creme fraiche mixture on 1 toasted round. Top with 1 shrimp and garnish with chopped chives. BYOC: Need a little extra spice in your life? Try adding your favorite hot sauce to the horseradish mixture. This is a great cocktail party item. You can make all the parts ahead of time and put together right before your guests arrive. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 26197,"Umami Bomb Paste 1/4 cup Worcestershire sauce 3 tablespoons coconut aminos or soy sauce
2 tablespoons finely ground dried shiitake or porcini mushrooms
One 6-ounce can tomato paste
1/2 cup grated Parmesan 1 teaspoon fish sauce
Instructions: In a microwave-safe bowl, whisk together the Worcestershire, coconut aminos and ground mushrooms. Microwave for 45 seconds. Let steep for an additional 5 minutes, whisking frequently. Add the tomato paste, Parmesan and fish sauce. Keep refrigerated in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 26198,"Sweet Mascarpone and Berries with Marsala 2 cups mascarpone cheese 1/2 cup confectioners' sugar 1 tablespoon orange or lemon zest 1 pint strawberries 2 teaspoons sugar 1/4 cup Marsala wine Instructions: Mix cheese, confectioners' sugar and citrus zest until smooth and combined. Mix berries with sugar and Marsala and let stand for at least 10 minutes. Spoon berries into dessert dishes, then top with mascarpone and more berries. ","[Prosecco, Moscato, Vin Santo]" 26199,"Pork Spareribs with Mashed Potatoes 1/4 cup oil 1 medium onion, thinly sliced 2 cloves garlic, smashed 1 green bell pepper, finely diced 1 1/2 tablespoons brown sugar 1 lemon, zested and juiced 1/2 cup tomato ketchup 1/2 cup malt vinegar 1 tablespoon Worcestershire sauce 1 teaspoon cayenne pepper 1 teaspoon dried tarragon 4 (14-ounce) pork spareribs, punctured with a knife Salt, to taste Black pepper, to taste Mashed Potatoes, recipe follows 2 pounds large potatoes Salt, to coat and more to season Clarified butter 3 ounces bacon, finely chopped 2 tablespoons butter Pepper, to taste Nutmeg, to taste 1/2 lemon, juiced 1 egg white, stiffly beaten* Instructions: Preheat oven to 350 degrees F. Heat oil in saucepan and add onion, garlic, and green pepper. Cook for 2 minutes. Stir in brown sugar; when dissolved, add lemon zest and juice, ketchup, vinegar, Worcestershire sauce, cayenne, and tarragon. Reduce heat and simmer 5 minutes. Place rack in roasting pan and brush with oil. Place ribs on rack and season with salt and pepper. Brush with a little sauce. Cook for 1 1/2 hours, basting every 15 minutes with sauce. Remove and section ribs. Serve sticking out of mashed potatoes, to resemble a hedgehog. Preheat oven to 350 degrees F. Slice off ends of potatoes. Coat each potato in salt and bake for 1 1/2 hours. Remove potato from skins and place in a bowl. Heat a little clarified butter in pan. Add bacon and fry until crisp. Remove bacon with slotted spoon and add to potato. Mash in butter, and season with salt, pepper, nutmeg, and juice. Add egg white and whisk until smooth. Serve in a mound, speared by ribs. Yield: 4 servings *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 26200,"Ten-Layer Lasagna Bolognese 3/4 tablespoon extra-virgin olive oil, plus more for greasing 8 ounces ground beef (80/20) Kosher salt and freshly ground black pepper
20 basil leaves, torn into bite-size pieces
1 1/2 cups marinara sauce, such as Pomi
1 quart whole milk
1 tablespoon arrowroot
1/8 teaspoon freshly grated nutmeg
2 to 3 small zucchini, cut lengthwise into 1/8-inch-thick strips on a mandoline
6 ounces Parmigiano Reggiano 4 ounces no-boil lasagna sheets, such as Delallo's
Instructions: Preheat the oven to 375 degrees F. Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside. Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside. Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles \u2013 you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes. Remove from the oven, let stand for at least 5 minutes and then cut and serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 26201,"Romaine Hearts with Croutons and Coarse Mustard Vinaigrette 6 cups chopped romaine hearts, about 3 heads 1 cup prepared seasoned croutons 1/2 cup reduced-sodium vegetable broth 2 tablespoons balsamic vinegar 1 tablespoon olive oil 1 tablespoon coarse mustard Salt and ground black pepper Instructions: Arrange lettuce on a serving platter and top with croutons. In a small container with lid, combine broth, vinegar, oil, and mustard. Seal and shake until blended. Season, to taste, with salt and black pepper. Pour vinaigrette over lettuce and croutons and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26202,"Mom's French 75 6 ounces Champagne 1/3-ounce cognac-based liqueur (recommended: Grand Marnier) 2 dashes bitter Lemon twist, for garnish Instructions: Add all the ingredients to a glass filled with ice and stir to combine. Garnish with a lemon twist and serve. ","[Champagne, Cognac]" 26203,"Sauteed Greens: Quelites 1 tablespoon olive oil 1/2 white onion, finely chopped 1 jalapeno, thinly sliced 6 cherry tomatoes, halved 1 pound mustard greens, center stem removed and cut into 2-inch strips 1 lemon, juiced Salt and freshly ground black pepper Instructions: In large saute pan, heat 1 tablespoon of olive oil. When the oil begins to smoke, add the onions and jalapeno. Cook for 3 minutes until onions are translucent. Add tomatoes, and cook for 2 more minutes. Add the mustard greens. Cook for 5 minutes until greens are wilted and tender. Add the lemon juice and season with salt and pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 26204,"Bourbon Grilled Flank Steak 1 1 1/4-pound flank steak, pricked with a fork 2 cloves garlic, smashed 1/4 cup bourbon 2 tablespoons packed brown sugar 1 tablespoon Worcestershire sauce 1 teaspoon chili powder 1 teaspoon ground cumin Kosher salt and freshly ground pepper 2 teaspoons apple cider vinegar 4 small sweet potatoes 2 bunches broccolini, trimmed 1 tablespoon unsalted butter, melted, plus butter for topping Instructions: Put the steak in a resealable plastic bag along with the garlic, 2 tablespoons bourbon, the brown sugar, Worcestershire sauce, chili powder, cumin, 1/2 teaspoon salt and a few grinds of pepper. Rub the marinade into the steak and refrigerate, 6 to 12 hours. Preheat a grill to medium high. Remove the steak from the marinade; pour the marinade into a small saucepan, discarding the garlic. Add 2 tablespoons water and the remaining 2 tablespoons bourbon. Bring to a boil, reduce the heat and simmer until slightly reduced, 3 to 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper. Meanwhile, prick the sweet potatoes with a fork and microwave until soft, 5 to 7 minutes. Season the steak with salt and pepper. Toss the broccolini with the melted butter and season with salt and pepper. Grill the steak, turning once, 10 to 12 minutes for medium rare, and the sweet potatoes, turning, until charred, 15 to 18 minutes. Once the steak is done, grill the broccolini, turning, until tender, 6 to 8 minutes. Thinly slice the steak and divide among plates; spoon the reduced marinade on top. Serve with the broccolini and sweet potatoes; top the sweet potatoes with butter. ","[Bourbon, Zinfandel, Tempranillo, Garnacha]" 26205,"Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon 1 tablespoon whole cloves 10 cardamom pods 5 cinnamon sticks 2 tablespoons canola oil 4-inch piece fresh ginger, coarsely chopped 1 head garlic, cloves removed 1 teaspoon black mustard seeds Kosher salt and freshly ground black pepper Zest and juice of 1 lime One 3-pound chicken, butterflied, keel bone removed Instructions: Combine the cloves, cardamom and cinnamon sticks in a bowl, cover with cold water and soak for at least 1 hour and up to 4 hours.
Heat the oil in a medium saute pan over medium heat. Add the ginger and garlic and cook until soft, about 2 minutes. Add the mustard seeds and cook for 30 seconds. Add 1/2 cup water, the lime zest and juice and some salt and pepper. Bring to a boil and cook for 1 minute. Transfer to a blender and blend until a smooth paste, adding more water if needed. Let cool.
Rub the paste over the entire chicken, including under the skin. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours. Remove the chicken from the refrigerator 30 minutes before grilling.
Light a chimney starter filled with hardwood charcoal and allow to burn until all the charcoal is covered with a layer of fine gray ash. Build a single-level fire by spreading the coals evenly over the bottom of the grill. Add the soaked spices evenly over the hot charcoal, put the lid on the grill and allow the grates to heat up and the smoke to fill the grill, about 5 minutes.
Place the chicken, skin-side down, over the coals and cook until the skin is nicely charred. Flip, move to indirect heat, cover the grill and cook at about 375 degrees until an instant-read thermometer inserted into the thigh registers 165 degrees F, 40 to 50 minutes.
Remove the chicken to a cutting board and let rest 10 minutes before carving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26206,"HG Hot Couple: Yogurt-Marinated Grilled Chicken 1/4 cup plain fat-free yogurt 12 ounces raw boneless skinless lean chicken breasts, cut into 1 1/2-inch cubes Instructions: Place chicken in a medium bowl, top with yogurt, and stir to coat completely. Cover and refrigerate for at least 1 hour. Skewer the chicken onto skewers, packing the pieces together tightly. Spray a grill or a grill pan lightly with nonstick spray, and bring it to medium-high heat. Grill for 10 to 12 minutes, covered, carefully flipping about halfway through cook time. Once cool enough to handle, pull the chicken off the sticks and eat! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26207,"Black Squid Ink Tempura Fish and Chips 1 cup all-purpose flour 1/2 cup cornstarch
1/2 cup rice flour
1 tablespoon baking powder
1 tablespoon kosher salt
6 tablespoons squid ink
Soda water, as needed 1 cup mayonnaise, such as Hellmann's 2 tablespoons chopped cornichons
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
Juice of 1/2 lemon
8 cups peanut oil 4 black radishes, sliced 1/8 inch thick on a mandoline Kosher salt
Four 4-ounce pieces ling cod
Chopped chives and fresh dill, for garnish
Instructions: For the tempura batter: Mix together the all-purpose flour cornstarch rice flour, baking powder and salt in a bowl. Mix in the squid ink and add soda water to the desired consistency. For the tartar sauce: Mix together the mayonnaise, cornichons, chives, dill, tarragon and lemon juice in a bowl. For the fish and chips: Heat the peanut oil in a fryer or large heavy-bottomed saucepan to 325 degrees F. Fry the black radish slices, turning them with a slotted spoon, until crisp, about 4 minutes. Remove to a paper towel and season with salt. Bring the peanut oil up to 350 degrees F. In batches, dip the cod into the tempura batter. Add to the hot oil and fry, flipping occasionally with a slotted spoon, until the fish is cooked through and the batter is crisp, about 6 minutes. Remove, drain on a towel and season with salt. Serve with the tartar sauce and black radish chips on a large platter. Garnish the platter with chopped chives and fresh dill. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 26208,"Pretzel-Crusted Fried Cheese with Spicy Ranch One 12-ounce bag pretzels rods, broken in half 3 to 5 large eggs
Kosher salt and black pepper 1 pound whole milk mozzarella, cut into 1-by-2-inch chunks
1 cup mayonnaise
1/4 cup milk
4 teaspoons hot chili sauce, such as sriracha
1 1/2 teaspoons apple cider vinegar
1 teaspoon chopped fresh dill
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
Vegetable oil, for frying
Instructions: In a food processor, process the pretzels into fine crumbs and transfer to a shallow dish. In a separate shallow dish, whisk together 3 eggs and 1/4 teaspoon salt to create a smooth egg wash. Line a cookie sheet with parchment. Dip the mozzarella cheese chunks into the egg wash, coating completely, and then into the pretzel crumbs, coating the cheese completely on all sides. Transfer to the prepared cookie sheet. Let the cheese stand for 5 minutes to set the coating, and then repeat the process, adding more eggs to the egg wash if necessary. When all the cheese is coated again, return to the cookie sheet and transfer to the freezer. Freeze the cheese for at least 2 hours and up to overnight. The longer the cubes freeze, the better they will fry. In a large bowl, blend the mayonnaise with the milk, chili sauce, vinegar, dill, parsley, garlic powder, garlic salt, onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth, about 2 minutes. Refrigerate the dip until ready to serve. Heat the oil in a Dutch oven on the stovetop or in an electric fryer to 350 degrees F. Remove the cheese from the freezer. Fry a few pieces at a time until crispy brown, and place them onto a paper towel-lined cookie sheet to drain. Serve immediately with the spicy ranch dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26209,"Ranch Pork Chop Sheet Pan Supper 2 tablespoons honey 2 tablespoons Worcestershire sauce
One 3.5-ounce packet ranch dressing mix
5 tablespoons olive oil
1 1/2 teaspoons freshly ground black pepper
4 boneless pork chops (1/2 inch thick)
1 pound baby Yukon gold potatoes, halved
8 ounces green beans, trimmed
2 tablespoons fresh parsley leaves
Instructions: Preheat the oven to 475 degrees F. In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined. Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs. In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes. Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and 1/4 teaspoon pepper and toss. When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 26210,"Whole Grain Thin Spaghetti Caprese 1 garlic clove Kosher salt 1/4 teaspoon red pepper flakes 2 pounds heirloom tomatoes, assorted colors and sizes 12 ounces fresh mozzarella, diced 1/2 cup chopped fresh basil leaves 1/4 cup chopped fresh mint leaves 1/3 cup extra-virgin olive oil 1 (13.25-ounce) package Whole Grain Thin Spaghetti Instructions: Crush and chop the garlic with 2 teaspoons salt and pepper flakes. Cut the tomatoes into 1 to 2 inch pieces. Halve or quarter them, if small. Toss the tomatoes with the seasoned garlic, mozzarella, herbs, and extra-virgin olive oil. (This can be prepared up to 2 hours ahead). Cook pasta according to the package directions. Drain and toss with the tomato mixture. Serve warm or at room temperature. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 26211,"Red Snapper Open-Faced Sandwiches 1/2 cup low-fat plain Greek yogurt, such as Fage 2-percent 1 cup whole parsley leaves
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice, from 1/2 lemon
1 teaspoon grated lemon zest, from 1 lemon
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil 1/4 cup quick-mixing flour, such as Wondra
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
Four 6-ounce red snapper fillets, skinned and boned
4 slices rustic bread 3 tablespoons extra-virgin olive oil
2 cups baby arugula 1 cup cherry tomatoes, quartered
1/2 lemon
Kosher salt
Instructions: For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes. To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown. Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26212,"Falafel 1 pound dried chickpeas, sorted and rinsed 1 teaspoon whole cumin seed 1 teaspoon whole coriander seed 2 cloves garlic, coarsely chopped 4 small scallions, trimmed and finely chopped 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon aluminum-free baking powder 1/2 teaspoon cayenne pepper 2 tablespoons chopped fresh parsley leaves 2 quarts peanut oil Pita bread, warmed, for serving Instructions: Place the chickpeas in a medium bowl and cover with 2 inches of cold water. Soak overnight. Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside. Drain the chickpeas. Combine the soaked chickpeas, ground cumin and coriander, garlic and scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl. Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die. Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times. Scoop the mixture into 1 1/2 to 2-ounce portions using a 2-inch diameter disher. Place on a half sheet pan lined with parchment. Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight. Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F. Adjust the heat to maintain temperature. Gently place the falafel, 1 at a time, into the hot oil. Fry 4 at a time until deep golden brown, 5 to 7 minutes. Remove to a half sheet pan lined with a cooling rack and topped with a paper towel to drain. Repeat until all falafel have been cooked. Serve on warm pita. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 26213,"Pear and Oatmeal Crisp 4 to 5 ripe Bartlett or Anjou pears 1/4 cup cranberries, fresh or dried 2 tablespoons sugar 1/3 cup all-purpose flour 1/3 cup rolled oats, uncooked 1/4 cup dark brown sugar 1 tablespoon granulated sugar 1/4 teaspoon cinnamon Pinch nutmeg and salt 1/2 cup or 1 stick unsalted butter, melted Heavy whipping cream or ice cream, for serving Instructions: Preheat the oven to 400 degrees F. Peel, core, and thickly slice the pears. Toss them with the 2 tablespoons sugar and the cranberries and turn them into a deep, buttered 2-quart baking dish. The fruit should be at least 2 1/2-inches deep in the pan; add more fruit, if necessary. For the topping, in a bowl, stir together the flour, oats, sugars, cinnamon, nutmeg, and salt. Drizzle in the melted butter tossing the ingredients with a fork to blend. Be careful not to over mix because you want a loose crumbly mixture, not a bound-together ball of topping. Sprinkle the topping over the pears. Bake for 30 minutes, until pears are tender and topping is browned. Serve warm with heavy cream or ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26214,"Classic Shrimp Scampi Kosher salt 12 ounces linguine 1 1/4 pounds large shrimp, peeled and deveined 1/3 cup extra-virgin olive oil
5 cloves garlic, minced 1/4 to 1/2 teaspoon red pepper flakes 1/3 cup dry white wine Juice of 1/2 lemon, plus wedges for serving 4 tablespoons unsalted butter, cut into pieces 1/4 cup finely chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain. Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26215,"Rosemary Roast Cornish Hens 4 Cornish hens (about 1 pound each) Cornbread Herbed Stuffing, recipe follows 1/4 cup vegetable oil 1/2 cup dry white wine 1 medium onion, finely chopped 2 cloves garlic, minced 2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 tablespoons unsalted butter, softened Freshly ground black pepper 3 tablespoons butter 1 cup chopped onions 1 cup chopped celery 2 cups dry cornbread cubes 2 cups dry white bread cubes 2 teaspoons poultry seasoning 2 teaspoons chopped fresh sage leaves or 3/4 teaspoon dried sage leaves 2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried rosemary 2 teaspoons finely chopped fresh parsley 2 large eggs, lightly beaten 1/2 to 1 cup chicken stock Salt and freshly ground black pepper, to taste Instructions: Remove the giblets from the hens. Rinse the hens with cold water and pat them dry with paper towels. Combine the marinade ingredients in a small bowl. Place the hens in a large self-sealing food-storage bag and pour the marinade over them. Close the bag securely and refrigerate for at least 3 hours. Shake the bag once or twice to coat the hens evenly with the marinade. Preheat the oven to 400 degrees. Remove the hens from the plastic bag and pat dry with paper towels. Season the hens inside and out with salt and pepper. Stuff the cavity loosely with the Cornbread Herbed Stuffing. Rub or brush butter over the skin of the hens and place the hens breast side up in a shallow roasting pan, large enough to allow space between the hens. Roast for 15 minutes to brown. Reduce the oven temperature to 350 degrees and baste frequently with pan drippings and melted butter. Continue roasting for 35 to 45 minutes, or until the juices run clear when the flesh is pierced with a sharp knife. In saute pan, melt the butter. Saute the onions and celery in the butter until tender. In a large bowl, toss the bread cubes with onions, celery, poultry seasoning, and herbs. Add the eggs and enough chicken stock to slightly moisten and barely bind the ingredients. Season with salt and pepper to taste. Yield: 9 to 10 cups; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 26216,"Peach Dumplings 2-3 medium potatoes 1/4 cup milk 1 large egg 2-3 cups flour 6-10 small to medium fresh peaches 1 cup sugar 1 tablespoon cinnamon 1 cup melted butter 1/4 cup bread crumbs Instructions: Peel, cut, boil and mash potatoes with a small amount of milk. Add egg and mix well. Add flour to potatoes until mixture becomes firm enough for rolling. Amount of flour needed will vary due to moisture in potatoes. Turn dough out on floured rolling surface and roll to about 1/4 inch thick. Cut dough into squares large enough to envelop one whole peach. Wash peaches and remove stone from each by splitting peach in half (do not peel or cook peaches). Mix cinnamon and sugar. Put 1 tablespoon of sugar mixture in the center of peach, put both sides of peach together and wrap with potato dough, making sure all seams are sealed tight. Drop dumpling into about 4 qts of boiling salted water. Boil until dumplings begin to float, cook time will vary. Carefully remove dumplings so they do not break open. Drizzle with melted butter to keep from sticking. Serve with butter mixed with bread crumbs and top with a sprinkling of the sugar mixture again. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 26217,"North Atlantic Pan Seared Cod with New England Succotash and Cranberry Vinaigrette 4 slices pre-cooked bacon 1/2 cup sweetened dried cranberries 1 (15.5-ounce) can navy beans 2 cups fresh, canned or frozen corn kernels, defrosted 3 tablespoons butter 1/2 cup milk or light cream Salt and freshly ground black pepper 1 cup whole berry cranberry sauce 1 tablespoon prepared horseradish 1/4 cup cranberry juice 2 tablespoons honey 1/4 cup olive oil 2 tablespoons apple cider vinegar Salt and freshly ground black pepper 5 (6-ounce) Atlantic cod fillets, preferably from the thick head end 1/3 cup all-purpose flour 2 teaspoons salt 2 teaspoons freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 15 grape tomatoes 8 cups baby arugula Instructions: Roughly chop the bacon and dried cranberries and set aside. Drain and rinse beans and set aside. Drain the corn, if necessary. In a large nonstick skillet over medium heat, melt the butter and milk together. Add the corn, beans, chopped bacon and cranberries and stir to combine. Reduce heat to medium low and cook for 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Season mixture with salt and pepper, to taste. Remove from heat, loosely cover and set aside until ready to serve. While succotash is cooking, prepare the dressing. If you are very short on time, substitute store bought cranberry vinaigrette and add 1 tablespoon horseradish. In the bowl of a food processor fitted with the blade, combine all ingredients except for salt and pepper. Pulse ingredients until cranberries are roughly chopped and dressing is emulsified. Season vinaigrette with salt and pepper, to taste. Set aside until ready assemble plates. Rinse and pat fillets dry. Combine the flour and salt and pepper in a shallow dish. Coat fish on all sides with seasoned flour, shaking off the excess and set fillets aside. In a large nonstick skillet over medium-high heat, melt butter and olive oil. Heat melted mixture until hot but not browned and place the fish in the skillet, leaving space between the fillets. Cook 4 to 5 minutes on the first side and turn fillets over carefully. Continue cooking until flesh is firm and no longer opaque, about 5 more minutes. Remove fillets to a plate and set aside. While fish is cooking, slice the tomatoes in half and assemble plates. Evenly distribute arugula among 5 plates and arrange in a small mound. When fish is cooked, lean the cod fillet against the arugula and place a scant cup of succotash on the plate touching both the fish and arugula. Drizzle 2 tablespoons cranberry vinaigrette over arugula and succotash and top greens with 6 tomato halves per plate. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 26218,"Barbara Ishida's Secret Lotus Root Patties 1 pound ground chicken, turkey, or beef 1/3 cup rolled oats or 2 slices white bread soaked in 1/2 cup skim milk 1 small egg 1/2 red onion, minced 1/4 teaspoon garlic salt 1 tablespoon oyster sauce 1 tablespoon teriyaki sauce 1 package sliced, frozen, precooked lotus root* Instructions: Preheat a grill. Mix the chicken, oats, egg, onion, garlic salt, oyster sauce and teriyaki sauce together in a small bowl. Shape ground meat mixture into meat balls and press firmly onto lotus root slices. Place on the grill and grill until well done. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26219,"Warm Spinach Dip Vegetable cooking spray 1 medium onion, chopped (about 1/2 cup) 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained 2 tablespoons all-purpose flour 1 cup milk 1 cup Pace? Picante Sauce 4 ounces shredded part-skim mozzarella cheese (about 1cup) Tortilla chips or fresh vegetables Instructions: Spray a 2-quart saucepan with the cooking spray and heat over medium heat for 1 minute. Add the onion and cook until it's tender, stirring occasionally. Stir the spinach and flour in the skillet. Gradually stir the milk in the skillet. Cook and stir until the mixture boils and thickens. Stir in the picante sauce and cheese and cook until the cheese is melted. Serve with the tortilla chips for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26220,"Lily's Marble Cake 1 cup unsalted butter (2 sticks), plus more for the pan 2 cups sugar 4 large eggs 1 cup milk 1 teaspoon vanilla extract 2 1/2 cups flour, plus more for the pan 2 teaspoons baking powder Pinch salt 3 tablespoons cocoa powder, sifted 1 cup shredded coconut Instructions: Butter and flour a straight-walled 10-inch tube pan. Preheat the oven to 350 degrees F. In a standing mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the sugar and continue to mix well. Add the eggs 1 at a time and beat until incorporated. In a bowl, whisk together the milk and vanilla. In another bowl, whisk together the flour, baking powder, and salt. Reduce the mixer's speed to low. Alternately add the flour and milk mixture until a smooth batter is formed. Continue mixing for 5 minutes. (It's important to mix for the full 5 minutes.) Transfer 1/3 of the batter to a bowl and whisk in the cocoa powder. Stir the coconut into the remaining batter. Pour the coconut batter into the pan; then spoon the chocolate batter around. Run a knife through the batter, cutting the batters together to create a marbled effect. (Do not stir.) Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour 15 minutes. Let the cake cool in the pan. Invert the cake onto a stand or plate, slice, and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 26221,"Fireside Braised Beef 1 tablespoon vegetable oil 1 (14-ounce) package beef stew meat Kosher salt and freshly ground black pepper 1 (14-ounce) package Del Monte? Recipe Ready Mirepoix Soup Starter ? teaspoon smoked paprika 2 tablespoons packed brown sugar 1 (14.5-ounce) can fire-roasted diced tomatoes ? cup brewed decaffeinated coffee Instructions:

1. In a large, heavy ovenproof saucepot, heat the oil over medium-high heat. Sprinkle the meat with salt and pepper and cook, stirring occasionally, until well browned, about 5 minutes. Reduce the heat to medium and add the mirepoix. Sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 8 minutes.
2. Add the smoked paprika and sugar and cook, stirring, for 1 minute. Stir in the tomatoes and coffee. Bring to a boil, then cover, and reduce the heat to simmer until the meat is tender, about 45 minutes. Tip: For freezing and reheating, completely cool the stew. Divide into individual portions in airtight containers and freeze for up to 2 weeks. Run the closed containers under hot water to release the block of stew from the container. Cover with a damp paper towel in a microwave-safe bowl. Microwave until hot, stirring occasionally, about 8 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 26222,"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]" 26223,"Mulled Cider 2 quarts apple cider 2 cinnamon sticks 2 whole allspice berries 2 whole cloves 1 orange, thinly sliced Instructions: Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner. Divide among individual mugs and serve hot. ","[Chardonnay, Riesling, Gewrztraminer]" 26224,"Blueberry Coffeecake 1 teaspoon oil Flour 1 stick of butter 1 cup of sugar 2 eggs 1/2 cup milk 2 1/2 cups of blueberries 2 cups flour 2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla Instructions: Preheat oven to 375 degrees. Grease and flour 9x13-inch baking dish. Set aside. In bowl cream together butter and sugar. Beat in eggs. Add milk. In small bowl mash 1/2 cup blueberries then add to egg mixture. Add flour, baking powder, salt and vanilla. Mix well. Carefully stir in remaining blueberries. Pour into baking dish. Sprinkle with sugar. Bake for 30 minutes or until firm. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 26225,"Tzaziki Sauce 1 1/2 cups yogurt cheese, with liquid reserved 1 tablespoon minced garlic 2 tablespoons lemon juice 3 tablespoons chopped dill Salt and pepper to taste Instructions: In a bowl combine yogurt cheese, garlic, lemon juice and dill. Add salt and pepper to taste. Depending on desired consistency, add reserved yogurt liquid. ","[Chardonnay, Sauvignon Blanc, Riesling]" 26226,"Mile-High Nachos with Homemade Salsa 1 large bag tortilla chips 1 can refried beans 1 pound pulled pork, shredded cooked beef, or shredded cooked chicken 1 1/2 cups grated Pepper Jack cheese 1 1/2 cups grated Cheddar 3 jalapenos, thinly sliced or minced 1 bunch green onions, thinly sliced (both green and white parts) Guacamole, to taste 8 ounces sour cream Emeril's Southwest Essence, to taste 1 cup coarsely chopped fresh cilantro leaves 1 quart Homemade Salsa, recipe follows 3 large ripe tomatoes, roughly chopped 1/2 cup diced white onion 1/2 cup diced yellow bell pepper 1 jalepeno, stemmed, seeded, and minced 1 clove garlic, minced 2 limes, zested and juiced 2 tablespoons olive oil 2 tablespoons chopped cilantro leaves 2 teaspoons hot sauce 1/4 teaspoon cayenne pepper Salt Instructions: Preheat oven to 350 degrees F. On a large, oven-proof platter, spread 1 layer of chips. Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions. Add another layer of chips and repeat the process two more times. Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes. Garnish the nachos with dollops of guacamole, sour cream, Essence and cilantro. Serve immediately with the Homemade Salsa. Combine all ingredients, and refrigerate for at least half an hour before serving. ","[Zinfandel, Tempranillo, Malbec, Vermentino]" 26227,"Tuscan Kale Salad with Anchovy Dressing 2 bunches Tuscan kale, stems removed and leaves sliced into 1/4-inch strips 1/2 cup golden raisins
   1/4 cup white wine vinegar
   1 cup toasted hazelnuts
   Shaved pecorino, for garnish
   1/4 cup white wine vinegar 3 tablespoons grated pecorino
   2 tablespoons diced shallots
   1 teaspoon honey
   4 anchovy fillets
   1/4 cup plus 1 tablespoon extra-virgin olive oil
   Instructions: For the Tuscan kale salad: Bring a medium pot of water to a boil over medium-high heat. Turn off the heat. Carefully submerge the kale in the hot water for 1 minute. Drain in a colander and immediately rinse with cold water to halt the cooking process. (The kale should be just slightly wilted and tenderized.) Remove the kale to a towel-lined baking sheet to drain excess water. In a small bowl, combine the raisins, white wine vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes, then drain when ready to serve. For the anchovy dressing: Into a blender add the white wine vinegar, pecorino, shallots honey and anchovies. Blend on high until smooth. With the motor running, slowly pour in the olive oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale. When ready to serve, add the toasted hazelnuts and plumped golden raisins and garnish with the shaved pecorino. ","[Chianti, Barolo, Rioja, Syrah]

" 26228,"Roast Turkey Breast With Glazed Vegetables 2 tablespoons extra-virgin olive oil 1 tablespoon honey 1 pound sweet potatoes, halved or quartered if large 1 pound small parsnips, peeled and halved 1 bulb fennel, thinly sliced, plus 2 tablespoons chopped fronds 1 large red onion, cut into 8 wedges 1/2 cup dried apricots 2 to 3 sprigs rosemary, plus 1/2 teaspoon chopped rosemary leaves Kosher salt and freshly ground pepper 1 small clove garlic, minced Grated zest and juice of 1/2 lemon 1 skin-on, bone-in turkey breast half (3 1/4 to 4 pounds) Instructions: Preheat the oven to 375 degrees F. Whisk 1 tablespoon olive oil, the honey and 2 tablespoons water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 teaspoon each salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables soften, about 30 minutes, stirring once. Meanwhile, mix the remaining 1 tablespoon olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature. Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees F, 1 hour to 1 hour, 15 minutes. (Cover with foil if the skin is getting too dark.) Transfer the turkey to a cutting board and let rest 20 minutes. Toss the roasted vegetables with the lemon juice and fennel fronds. Slice the turkey and serve with the vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26229,"Roasted Asparagus Wrapped in Serrano Ham Canola oil spray 1 pound thinly sliced serrano ham (about 24 slices)
1 pound asparagus, stalks trimmed to equal lengths 1 tablespoon orange zest and 2 tablespoons juice
Flaky sea salt Instructions: Preheat the oven to 425 degrees F. Lightly grease a baking sheet with canola oil spray. Lay a slice of ham on a work surface. Place a stalk of asparagus perpendicular to the ham, with the tip of the asparagus just higher than the top edge of the ham. Roll the asparagus on a diagonal, tightly wrapping the ham around the stalk as you go. (The ham should cover the entire stalk except for about an inch on the top and bottom ends.) Repeat with the remaining asparagus and ham. Place the asparagus, seam-side down, on the prepared baking sheet and lightly grease the tops with canola oil spray. Bake until the ham is crispy and the asparagus has softened and begun to char at the tips, about 15 minutes. Immediately pour the orange juice over the hot asparagus and season with salt. (The orange juice will almost completely evaporate on the hot baking sheet, but it will infuse the asparagus with orange flavor.) Transfer the asparagus to a serving plate and garnish with the orange zest. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26230,"The Original Sazerac Herbsaint or anise flavored liqueur 1 1/2 ounces rye whiskey 1/2-ounce simple syrup 4 dashes Paychauds bitters Instructions: Pour a little herbsaint into a frozen rocks glass. Swirl around the inside of the glass and then pour out. In a cocktail shaker with ice, combine the remaining ingredients and shake well. Strain into the herbsaint lined glass. ","[Rye Whiskey, Bourbon]" 26231,"Johnsonville Italian Meatballs 1 package Johnsonville? Mild Italian Sausage Links or Ground Sausage 1 egg, lightly beaten 1/3 cup dry bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup milk 1/4 cup finely chopped onion Instructions: Preheat oven to 350 degrees F. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160 degrees F). Serve with your favorite sauce and spaghetti. ","[Chianti, Barbera, Dolcetto, Valpolicella]" 26232,"Corn, Squash and Beef Casserole 2 cups leftover Sauerbraten Gravy, recipe follows 2 tablespoons all-purpose flour 1 piece leftover Sauerbraten Brisket, recipe follows, cut into bite-size pieces (about 3 cups) 1 cup leftover Sauerbraten Vegetables, recipe follows, cut into bite-size pieces 2 cups frozen butternut squash chunks (about 10 ounces) 1/2 teaspoon dried thyme Kosher salt and freshly ground pepper 1 (15-ounce) can creamed corn 2 large eggs 3/4 cup shredded Cheddar cheese 1 (4- to -5-pound) flat-cut beef brisket, trimmed of excess fat Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 1 cup dry red wine 1/2 cup red wine vinegar 1 tablespoon pickling spice, tied in cheesecloth with twine 1 cup low-sodium beef broth 6 carrots, quartered crosswise 4 stalks celery, quartered crosswise 2 leeks, halved lengthwise and sliced 1/2 inch thick 12 gingersnap cookies, crumbled Chopped fresh parsley, to taste Instructions: Position a rack in the upper third of the oven and preheat to 400 degrees F. Whisk the gravy and 1 tablespoon flour in a medium ovenproof skillet; bring to a simmer over medium heat, whisking frequently. Add the brisket, sauerbraten vegetables, squash, thyme, 1/2 teaspoon salt, and pepper to taste. Cook, stirring gently, until the squash is heated through, about 5 minutes. Spread the mixture in an even layer in the skillet.
Whisk the corn, eggs, cheese, the remaining 1 tablespoon flour, and pepper to taste in a bowl. Pour over the meat mixture, transfer the skillet to the oven and bake until the topping is set and browned in spots, 30 to 35 minutes. Let rest a few minutes before serving.
Per serving: Calories 587; Fat 25 g (Saturated 8 g); Cholesterol 199 mg; Sodium 1,015 mg; Carbohydrate 47 g; Fiber 5 g; Protein 51 g Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5- to -6-quart slow cooker. Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours. Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy for another use. Slice the remaining meat and serve with the vegetables and gravy. Per serving: Calories 628; Fat 19 g (Saturated 6 g); Cholesterol 139 mg; Sodium 795 mg; Carbohydrate 25 g; Fiber 4 g; Protein 76 g ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]

" 26233,"Bronzed Black Drum 2 1/2 teaspoons salt 2 teaspoons paprika 1 3/4 teaspoons ground ginger 1 1/2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon ground coriander 1 teaspoon dry mustard 1 teaspoon dried oregano 3/4 teaspoon ground cumin 3/4 teaspoon garlic powder 3/4 teaspoon black pepper 1/2 teaspoon white pepper 4 black drum fillets (about 4 ounces each), or other firm, mild-flavored fish 2 tablespoons vegetable oil Melted butter, to drizzle on fish Instructions: Combine the seasoning mix ingredients in a small bowl. Season each side of each fillet evenly with 1/2 teaspoon of the seasoning mix. Place the vegetable oil in a 12-inch nonstick skillet over high heat just until the oil just begins to smoke, about 3 to 4 minutes. Place the fillets in the pan, drizzle with butter, and cook, turning once, until they are just cooked through, about 2 to 3 minutes per side. The fillets are done when they flake easily. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26234,"Lobster Gazpacho 1 cup small dice red onion 4 ribs celery, small dice, leaves reserved 1 English cucumber, small dice, divided 1 red pepper, seeded and small dice 1 jalapeno pepper, seeded and small dice 5 ripe, large tomatoes, seeded and roughly chopped 1 tablespoon Worcestershire sauce 2 cups vegetable juice (recommended: V8) 1 lemon, juiced 2 limes, juiced 1/4 cup chopped cilantro leaves 1 tablespoon minced garlic Kosher salt and freshly ground black pepper 1 1/2 pounds lobster, cooked, shells removed, tail and knuckle chopped, claws halved 2 tablespoons grapeseed oil 1 teaspoon seafood seasoning 1 teaspoon English mustard 2 tablespoons mixed herbs (suggested: sorrel, parsley and basil) Instructions: In a food processor, add the onion, celery, half of the cucumber, red pepper, and jalapeno and pulse until chunky smooth. Add the tomatoes and pulse again to blend. Add the Worcestershire, vegetable juice, fruit juices, cilantro, and garlic, and puree until smooth. Remove from the processor to a bowl and season with salt and pepper. Cover and refrigerate for 2 hours letting all the flavors marry. In a bowl, toss the cooked lobster meat with the grapeseed oil, seafood seasoning, mustard, reserved celery leaves and the mixed herbs. Portion the gazpacho into serving bowls, top with remaining cucumbers and finish with the lobster meat. Garnish with the claw meat and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26235,"Roasted Root Vegetables with Gremolata 2 large parsnips (about 8 ounces) 1 large butternut squash (1 1/2 to 2 pounds), peeled, halved and seeded
1 bunch medium beets (about 1 1/2 pounds), tops trimmed
1 medium red onion
1 bunch small carrots (about 8 ounces), peeled, stems attached 1 head garlic, cloves separated and peeled (about 16 cloves)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley 1 tablespoon extra-virgin olive oil 1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice Kosher salt and freshly ground black pepper Instructions: For the roasted vegetables: Put 2 baking sheets in the oven and preheat to 425 degrees F. Cut the parsnips, squash and beets into 1 1/2-inch pieces and put in a large bowl. Cut the onion through the stem into chunky pieces and add to the bowl along with the carrots and garlic. Add the olive oil, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
Carefully remove the hot baking sheets from the oven and brush or drizzle with olive oil. Divide the vegetables between the baking sheets, spreading them out to assure they don't steam while roasting. Roast the vegetables, stirring occasionally, until tender and golden brown, 45 minutes to 1 hour. For the gremolata: Meanwhile, combine the mint, parsley, olive oil and lemon zest and juice in a small bowl. Season with salt and pepper. Transfer the vegetables to a serving platter and drizzle with the gremolata. ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]" 26236,"Vanilla-Brown Butter Cake with Spring Fruit and Berry Compote, Mint Oil and Toasted Marshmallow Sauce 4 1/2 cups powdered sugar 2 1/3 cups almond flour
2 cups all-purpose flour
15 large egg whites
1 pound (4 sticks) unsalted butter 3/4 vanilla bean, split and seeds scraped 1 cup granulated sugar 1/4 cup corn syrup
4 large egg whites
1/2 pint blueberries 1/2 pint raspberries
1/2 pint strawberries, cut into quarters 1/2 pint golden figs, cut into sixths 2 to 4 tablespoons granulated sugar
4 leaves fresh mint, cut into chiffonade 3 tablespoons vegetable oil 1 bunch fresh mint, stemmed Instructions: For the vanilla brown butter cake: Preheat the oven to 350 degrees F. Line the bottom of a 13-by-18-inch baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar, almond flour, all-purpose flour and egg whites and mix on low until the ingredients combine without any visible lumps, approximately 1 minute. Meanwhile, put the butter and scraped vanilla bean seeds in a 2-quart saucepan and cook on high heat, whisking occasionally. As the mixture cooks, the butter will begin to brown and it will start to smell amazing, about 15 minutes! The longer the butter and vanilla stay on the heat, the more \nutty\ the final flavor will become. So cook it to your preference. Strain the mixture through a fine-mesh strainer into a bowl, reserving the brown butter. Turn the stand mixer to the lowest speed and stream the hot brown butter into the batter, mixing for approximately 2 minutes. Transfer the cake batter to the prepared baking sheet and bake until a cake tester comes out clean, 8 to 10 minutes. Let cool, then cut into rectangles about 4 inches by 1 1/2 inches. For the toasted marshmallow sauce: In a small saucepan, combine the granulated sugar and 1/4 cup water and mix until the sugar is dissolved. Add the corn syrup to the sugar/water mixture. If there are any granules of sugar on the side of the saucepan, brush them down using a pastry brush dipped in water. Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Mix the egg whites on high speed until soft peaks appear, then turn the mixer down to medium speed. Place the saucepan on medium-high heat and cook the sugar mixture to thread stage, approximately 234 degrees F. Turn the stand mixer to high speed and stream in the cooked sugar. Continue to mix the meringue on high speed until the outside of the bowl feels cool to the touch, approximately 5 minutes. For the spring fruit and berry compote: Combine the blueberries, raspberries, strawberries, figs, granulated sugar and mint in a mixing bowl and toss together. Let stand at least 5 minutes For the mint oil: Put the oil and mint in a blender and blend for 1 to 1 1/2 minutes. Transfer to a saucepan, slowly bring to a simmer and cook for 1 to 2 minutes. Strain with a fine-mesh strainer, then let cool. Transfer the cooled mixture to a squeeze bottle. To assemble: Spoon and drag about 2 tablespoons of the marshmallow onto each plate and toast the top with a kitchen blowtorch. Place a rectangle of cake on top of each, then divide the fruit among the cakes. Decorate the plates with the mint oil from the squeeze bottle. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26237,"Shrimp Shumai and Pork Pot Stickers with Dipping Sauce 2 large egg whites 1 tablespoon cornstarch 2 pounds large shrimp, peeled, deveined and coarsely chopped 2 large cloves garlic, smashed and finely chopped 2 scallions, chopped 1 lemon, zested and juiced 1 1/2 tablespoons peeled and grated fresh ginger 1 tablespoon soy sauce, plus more if needed 1 teaspoon toasted sesame oil 1 tablespoon canola oil 1 pound ground pork 3 tablespoons soy sauce, plus more if needed 1 1/2 tablespoons peeled and grated fresh ginger 1 teaspoon sambal oelek 4 cloves garlic, smashed and finely chopped 4 scallions, chopped 2 large egg whites One 4-ounce can water chestnuts, drained and minced 1/2 orange bell pepper, finely diced 1/2 bunch fresh cilantro, chopped 1 tablespoon canola oil 1/2 cup rice wine vinegar 1/4 cup fish sauce 1 tablespoon sugar 1 teaspoon sambal oelek One 10-ounce package round wonton wrappers 4 large napa cabbage leaves, optional 2 tablespoons canola oil, or more as needed Instructions: For the shrimp shumai filling: Whisk to combine the egg whites and cornstarch in a medium bowl and set aside. Add the shrimp to a food processor and pulse into a chunky paste. Transfer the shrimp to a medium bowl and stir in the cornstarch and egg white mixture. Stir in the garlic, scallions, lemon zest, lemon juice, ginger, soy sauce and toasted sesame oil. To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add the canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with soy sauce if needed. For the pork pot sticker filling: Mix to combine the pork, soy sauce, ginger, sambal, garlic, scallions, egg whites, water chestnuts, bell pepper and cilantro in a large bowl. To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add the canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with soy sauce if needed. To make the dipping sauce: Combine the rice wine vinegar, fish sauce, sugar and sambal in a container, then cover and shake to combine. Set the dipping sauce aside while you assemble the dumplings. To cook: Place half of the wonton wrappers on a clean surface and add about 2 teaspoons of the shrimp filling to the center of each wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shumai on your work surface, flattening the bottom and allowing it to stand upright, and form into a basket shape. Place the remaining half of the wonton wrappers on a clean work surface and add about 2 teaspoons of the pork filling to the center of each wrapper. Working one at a time, brush the edges of the wrapper with water and fold over to make a half-moon. Pinch the edges to pleat and close the filling into the center. Line each tray of a bamboo steamer with a round of perforated steamer parchment paper or the cabbage leaves, if using, and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed. Working in batches, place the shrimp shumai in the steamer and cover with the lid. Steam the shumai until cooked through, 6 to 7 minutes. Heat the canola oil in a large nonstick skillet over medium-high heat. Working in batches, add the pork pot stickers and pour in 1/4 cup water. Cover the skillet and cook for about 5 minutes, then remove the cover and cook until the remaining water has evaporated and the bottom of the pot stickers are golden and crisp. Serve the shrimp shumai and the pork pot stickers with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26238,"Italian Roast Beef 1/4 teaspoon freshly ground black pepper 1/2 cup granulated garlic 1/4 cup granulated onion 1/2 cup dried basil 1/2 cup kosher salt 1/2 cup dried oregano 5 to 7-pound roast beef round 1/2 cup extra-virgin olive oil Instructions: Preheat the oven to 300 degrees F.
Combine all the seasoning ingredients in a medium jar.
Trim all the fat from beef round. (I grind the trimmings), but you can cut them up into bite-size pieces and arrange on the bottom of a roasting pan. Sprinkle the trimmings with some of the seasoning mix. Put the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Put the pan into the preheated oven on the lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers 130 degrees F on an instant-read thermometer. Remove from oven to a cutting board and let rest about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired.
","[Barolo, Barbaresco, Chianti, Montepulciano]" 26239,"Curried Chicken Satay with Fresh Mint-Soy Vinaigrette 24 (6-inch) bamboo or wooden skewers 2 skinless, boneless chicken breast halves 1 1/2 teaspoons curry powder 1 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 2 tablespoons peanut oil or vegetable oil 2 large egg yolks, beaten 1/4 cup rice wine vinegar 2 tablespoons finely chopped fresh mint leaves 1 tablespoon soy sauce 1/2 teaspoon ground coriander 1/2 cup regular or roasted peanut oil 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Instructions: Soak the bamboo or wooden skewers in water for 30 to 60 minutes. With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray. To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer. To prepare the mint-soy vinaigrette, in a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander. With the motor running, slowly drizzle in the oil and continue processing until smooth. Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate until ready to serve. Preheat a hinged indoor grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill, or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don't prevent the grill or panini maker from closing properly. Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26240,"Pasta alla Formiana Butter, for greasing dish 1 (28-ounce) can crushed tomatoes 1 clove garlic, coarsely chopped 1/2 pound (8 ounces) mezze penne or other small pasta 1/3 cup olive oil, plus extra for drizzling 1/4 cup dried oregano 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices Instructions: Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside. In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated. Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving. ","[Chianti, Barbera, Montepulciano, Garnacha]" 26241,"Corn and Crab Bisque 3 tablespoons unsalted butter 2 cups yellow corn flour, such as Maseca 2 cups chopped yellow onion
1/3 cup sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper, plus more for seasoning
1 quart heavy cream
2 pound fresh or frozen sweet corn kernels
2 tablespoons salt
1 pound crabmeat, such as backfin or lump
1/4 cup chopped green onions
Instructions: Melt the butter over medium heat in a large heavy pot. Add the corn flour and onions and cook, stirring, until lightly browned and smelling of toasted nuts, about 4 minutes. Stir in the sugar, garlic powder, onion powder and black pepper. Immediately add the cream, corn and 4 quarts of water. Let simmer over medium heat, stirring occasionally, until thickened and the corn is cooked and tender, about 40 minutes. Taking care, blend the bisque in batches until smooth. Add the salt and pepper to taste. To serve, divide the crabmeat among 6 bowls and top with the hot bisque (which will lightly cook the crab). Garnish with the green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26242,"Baked Samosas with Mint Chutney 1 large russet potato Water Salt 2 bay leaves 1 1/2 teaspoons coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon red chili flakes 3 ounces boneless, skinless chicken breast 1 mango, peeled, pitted and finely diced Juice of 1/2 lime 5 tablespoons chipotle sauce 1/2 teaspoon cumin seeds Big handful cilantro leaves, minced Salt and freshly ground black pepper 2 packages puff pastry, thawed 1 egg 1 teaspoon water 1 cup mint leaves 1/2 cup cilantro leaves and soft stems 1 tablespoon fresh ginger, chopped 1/2 lime, juiced, plus more to taste About 1/4 cup water Salt and freshly ground black pepper 1 tablespoon vegetable oil or olive oil 1 teaspoon brown mustard seeds 1 cup all-purpose flour 1/4 cup buttermilk 1/4 cup vegetable/canola oil Big pinch salt 1/2 teaspoon ajwain seeds, optional Instructions: Preheat the oven to 425 degrees F. Filling: In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes. In a second small saucepan, bring 4 cups water to a simmer and add a generous pinch of salt, bay leaves, 1 teaspoon coriander seeds, peppercorns, chili flakes, and chicken breast. Simmer until cooked through, 8 to 10 minutes. Mash the potato and finely shred the chicken and put into a large bowl. Combine with mango, lime juice, chipotle sauce, remaining coriander seeds, cumin, cilantro, and salt and pepper, to taste. Mixing with a spoon or your hands, until well incorporated. Taste for seasoning and adjust, if necessary. Set aside. Samosas: Roll the puff pastry out slightly, to flatten the seams. Using a paring knife to trace a 7-inch ring mold or bowl, cut the dough into 8 (7-inch wide) rounds. Cut each into 2 semicircles. Put a tablespoon or so of the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the left corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner. Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet. In a small bowl, whisk the egg and 1 teaspoon water with a fork until thoroughly combined. Brush the tops of the samosas with the egg wash. Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes. You can flip them over just before you turn the heat down, if you like. Chutney: In a food processor, whiz together the mint, cilantro, ginger, lime juice and water until it all comes together as a sauce. There'll probably still be little bits of leaf in the sauce, but I like how those taste, so no worries. Pour the chutney into a bowl. In a small pan, over medium heat, warm the oil until it shimmers. Add mustard seeds; they should sizzle. Immediately cover with a lid until they stop spluttering. Make sure they don't burn! If they do, start over. No big deal. I do it all the time! Immediately add the seeds and oil to the chutney. It will sizzle so stand back. Once you've poured in all of the oil, you can even spoon a little chutney into the pan (cue sizzling again!) so that you pick up all that lovely oil. Pour into the bowl with the chutney. Serve samosas hot, with the chutney... and bask in gratitude for the great ideas we all come up with, for our sensitive taste buds and for the blessing of good friends! In large bowl, combine the flour, buttermilk, oil, salt and ajwain seeds. Bring the ingredients together until a dough forms. Knead until it has softened a bit, about 5 minutes. Allow to rest, at room temperature, for 15 minutes. You can put this in the refrigerator, but make sure you let it sit at room temperature for 20 minutes or so, in order for it to soften. Roll the dough into a short cylinder. Slice in half, then slice each half into 2 pieces, so you have 4 bits. Roll each bit into a ball. Flatten the balls into discs then, on a floured surface, roll them into a 1/8-inch thick, 7-inch wide circles. Cut in half to form 2 semicircles. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 26243,"Fried Chicken, Korean Style with Napa Cabbage Slaw 1 cup Greek yogurt 1/2 cup buttermilk
Hot sauce, optional
1 chicken, broken down into 8 pieces, skin on and bone in
1 1/2 cups all-purpose flour
3/4 cup cornstarch
2 teaspoons granulated garlic powder
2 teaspoons onion powder
1 teaspoon cayenne
Kosher salt and freshly ground black pepper
Vegetable oil, for frying 1/2 cup mayonnaise 1/4 cup apple cider vinegar
1 tablespoon granulated sugar
1 teaspoon celery salt
1 teaspoon celery seeds
2 serrano chiles, finely diced
Kosher salt and freshly ground black pepper
4 green onions, coarsely chopped
1 small head Napa cabbage, finely shredded
1 large carrot, julienned
Instructions: For the chicken: Mix the Greek yogurt, buttermilk and hot sauce if using together in a large bowl. Add the chicken and allow the chicken to submerge thoroughly. Cover and refrigerate at least 4 hours and up to overnight. To make the dredge, add the flour, cornstarch, granulated garlic, onion powder, cayenne and some kosher salt and black pepper to a large bowl and mix together. Using tongs, remove the chicken from the buttermilk, shaking off any excess, and dredge in the flour mixture. Coat the chicken evenly and shake to remove any excess. Then, dip back in the buttermilk and then the flour mixture to coat a second time. Allow to sit on a baking sheet lined with a wire rack. If not frying immediately, keep in the fridge up to 2 hours. Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. For the Napa cabbage slaw: Meanwhile, whisk together the mayo, vinegar, sugar, celery salt and seeds, serrano and kosher salt and black pepper to taste in a large bowl. Add the green onions, cabbage and carrots and stir until combined. Serve the chicken hot with the slaw on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 26244,"Roast Beef with Yorkshire Pudding, Grilled Eggplant and Pea, Mint, and Avocado Salad 5 pounds beef roast 4 tablespoons olive oil 5 sprigs rosemary leaves, chopped 1 1/4 cups milk 4 eggs Scant 1/2 teaspoon salt Freshly ground black pepper 1 1/2 cups all-purpose flour, sifted 1 tablespoon beef drippings or vegetable oil 2 tablespoons garlic infused oil, plus more if needed 1 eggplant Salt 1 tablespoon snipped chives Freshly cracked black pepper 1/2 a lemon, juiced 9 tablespoons extra-virgin olive oil, plus more, if needed 1 1/2 tablespoons good white wine vinegar Fat pinch superfine sugar Bunch mint leaves, chopped 1 pound shelled peas (about 3 1/2 pounds unshelled) 1 package (10 ounces) mixed salad greens 2 heads Belgian endive, separated into leaves 3 ripe avocados, cut into bite-size chunks Instructions: To make the beef roast, preheat the oven to 475 degrees F. Place the beef roast on a clean work surface and rub with the olive oil and chopped rosemary. Place into the preheated oven and cook for 15 minutes and then turn the heat down to 350 degrees F. Cook for about 15 minutes per pound for rare meat, about 1 hour and 15 minutes. Remove from the oven and let rest, covered, for about 15 minutes before slicing. To make the Yorkshire Pudding, preheat the oven to 450 degrees F. Mix the milk, eggs, and salt, and add pepper, beating all well together. I use my freestanding mixer but a hand-held electric mixer, rotary, or balloon whisk would do. Let these ingredient stand for 15 minutes and then whisk in the flour. Meanwhile, add the drippings a large heat-proof pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan you should pour in the batter and cook for 20 minutes, or until well puffed and golden. Bring it, triumphant, to the table. To make the grilled eggplant, place the garlic-oil into a shallow dish and set aside. On a clean work surface, slice the eggplant into long, thin slices and then place into the garlic-oil, turning to coat. Preheat a griddle or stove top grill pan and then place each eggplant slice onto the grill. Cook about 2 to 3 minutes and then turn, and cook 2 to 3 minutes more. Remove the grilled slices to a platter and drizzle with more of the garlic-oil. Garnish with coarse salt, cracked black pepper, lemon juice and snipped chives. To make the pea, mint and avocado salad, first make the dressing: put the oil, vinegar, and sugar into a large bowl and then put in a decent handful of the chopped mint. Stir well so all is amalgamated. Cook the peas for 2 minutes or so in salted boiling water, just so that they're ready, but not soft. Taste after 2 minutes and keep tasting. Drain the peas in a colander, put them straightaway into the bowl of dressing, and let steep for 1 hour or up to a day. Just before serving, stir in the mixed greens, the endive, and the avocado. You may need to drizzle a bit more oil after tossing. Serve this on a big plate. Sprinkle with some more of the chopped mint. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 26245,"Steel-Cut Oats 2 cups steel-cut oats 1 teaspoon salt 2 1/2 cups boiling water 1 cup milk, warmed Toasted pecans, for topping, optional Golden raisins, for topping, optional Pinch light brown sugar, for topping, optional Instructions: Combine the oats and salt in a pot and stir to combine. Add the boiling water and milk and bring to a boil, then reduce to a simmer. Cook for 30 minutes on low, without stirring, then stir and cook for 5 minutes more. Serve with toasted pecans, golden raisins and brown sugar if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 26246,"Everything Antipasto Salad 3 tablespoons white balsamic vinegar 1/2 small clove garlic, grated with a rasp
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 romaine heart, chopped (about 4 cups) 6 salami slices
6 pieces soppressata, cut into batons
4 thin slices prosciutto, loosely rolled to resemble flowers
1/4 cup sliced roasted red peppers
8 grape tomatoes, halved
2 marinated artichoke hearts, drained and quartered
8 whole pitted black olives
8 whole pitted green nocellara or Cerignola olives
8 small mozzarella balls (bocconcini)
6 fresh basil leaves
Balsamic glaze, for drizzling
Instructions: For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper. For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26247,"Root Beer Floats with Homemade Vanilla Ice Cream 2 eggs 2 cups heavy cream
1 cup whole milk
1 cup sugar
1 teaspoon vanilla
24 ounces root beer Instructions: For the vanilla ice cream: Whisk the eggs in a large mixing bowl. Whisk in the cream and milk, a little at a time, until incorporated; then add the sugar, a little at a time, whisking until completely dissolved. Pour the mixture into a glass bowl set over a pot of simmering water and cook, stirring occasionally, until thickened enough to coat the back of a spoon, about 40 minutes. Remove from the heat and stir in the vanilla. Let the ice cream base cool completely before adding it to an electric ice cream maker. Freeze according to manufacturer's instructions. For the root beer float: In a frosty mug, add 2 large scoops of the vanilla ice cream, then top off with root beer. Repeat with the remaining ice cream and root beer. Serve with large straws and spoons. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 26248,"Sunny's Grilled Steak Supreme One 2- to 3-pound London broil, at room temperature Kosher salt and freshly ground black pepper Olive or canola oil, for the steak 1/4 cup grated Parmesan Olive oil, as needed 4 strips bacon, chopped
1 pint sliced button mushrooms
Kosher salt and freshly ground black pepper
2 cups frozen pearl onions, thawed and drained
1 green bell pepper, seeded and chopped