0,"Roasted Carrots and Beets with Pecan Pesto 1 1/2 pounds carrots, cut into 2-inch pieces and halved lengthwise if large 1/3 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 6 medium beets (about 1 1/2 pounds) 1/4 cup pecans 1 cup fresh parsley 1 cup fresh mint 1 clove garlic 1 teaspoon finely grated lemon zest 2 tablespoons grated parmesan cheese Instructions: Preheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour. Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine. Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]" 1,"Escarole and Olive Salad with Raspberry Dressing 1 cup raspberries 3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1 small head radicchio, chopped 1 small head escarole, cut into 1-inch pieces
1 fennel, thinly sliced
1/2 teaspoon kosher salt
1 cup pitted mixed olives, coarsely chopped
1 1/2 tablespoons toasted white sesame seeds
3/4 cup raspberries
Instructions: For the dressing: To the pitcher of a high-speed blender add the raspberries, olive oil, Dijon mustard, vinegar and salt. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside. In a large bowl, toss together the radicchio, escarole, fennel and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuces it may take all the dressing. Divide the salad among 4 salad bowls and top evenly with the olives, sesame seeds and raspberries. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2,"Apple Tansie 12 egg yolks 6 egg whites 1/2 pint cream Nutmeg 6 apples, peeled, cored and shredded Butter, for frying 2 apples, peeled, cored, sliced and fried, for garnish Powdered sugar Instructions: Beat egg yolks and egg whites together until light in color. Beat in cream. Add nutmeg to taste. Add apples. Apples should thicken mixture, add more if necessary. Melt butter in a skillet. Add apple mixture and fry until firm. Turn over and fry until cooked through. Add slices of fried apples on top and sprinkle with powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer]" 3,"Sauteed Foie Gras with Ginger Poached Pears and Pinot Noir Jus 6 slices duck foie gras Salt and pepper 6 slices toasted gingerbread Ginger Poached Pears, recipe follows Pinot Noir Jus, recipe follows 3 tablespoons cacao nibs 3 1/4 cups water 1 1/4 cup sugar 1/2 cup Chandon Blanc de Noir 1/3 cup lemon juice 1/2 vanilla bean, split and scraped 3 French butter pears, peeled and cored 4 star anise 3/4 ounce ginger, peeled and sliced 1 onion, peeled 1 carrot, peeled 1 leek, cleaned and cut in half lengthwise 1 head garlic, cut in half horizontally 2 ounces pure olive oil, plus 2 ounces 1/2 (750 milliliter) bottle pinot noir, plus 4 tablespoons pinot noir 2 cups veal stock 2 cups brown chicken stock Bones from 1 small squab, cut into small pieces Salt and pepper Instructions: Season foie gras with salt and pepper. In a large, hot saute pan, saute the foie gras until golden brown on both sides, about 1 minute per side. Remove to a paper towel lined plate Place the gingerbread on a plate and top with the pears and foie gras. Sauce the plate with pinot noir jus and garnish the foie gras with the cacao nibs. Place all ingredients in a small pot and cover with a clean towel. Bring to a slow simmer. Cook until a knife will easily go into the pears. Remove pears form the heat and cool to room temperature in the liquid. Slice and fan the pears. Heat the pears in the poaching liquid before serving. Preheat the oven to 450 degrees F. Cut the onion, carrot and leek into medium dice. In a medium saucepot, add the garlic and sweat the vegetables in 2 ounces of the olive oil until translucent and soft. Add the half bottle of pinot noir and reduce by half. Add the veal and brown chicken stocks and bring to a simmer, skimming scum off the surface often. Heat a pan and add the remaining 2 ounces olive oil and the squab bones. When the bones start to color, place the pan in the oven and roast the bones until golden brown. Add the bones to the sauce and deglaze the pan with 2 tablespoons pinot noir and add the deglazed fond to the sauce. Reduce the sauce by half, strain and discard the bones and vegetables. Continue to reduce to desired consistency and add the remaining 2 tablespoons of wine. Season with salt and pepper and pass through chinois. ","[Pinot Noir, Chardonnay, Meursault, Riesling]

" 4,"Lemon-Scented Broccolini 1 1/2 pounds broccolini, washed, chopped 1 cup water 4 strips lemon peel Salt Instructions: Place broccolini in a large bowl. Add 1 cup water and tuck lemon peels in and around the broccolini. Cover with plastic wrap and microwave for 5 minutes. Remove from the microwave, drain and add a little salt. ","[Chardonnay, Sauvignon Blanc, Riesling]" 5,"Chocolate Sea Salt Rugelach 2 1/2 cups (325 grams) all-purpose flour, plus more for dusting 1/4 cup (50 grams) granulated sugar
1/2 teaspoon kosher salt
1 cup (226 grams) unsalted butter, cubed and cold 8 ounces (226 grams) cream cheese, straight from the fridge
2 large egg yolks plus 1 large whole egg 1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1 1/2 cups (260 grams) chocolate chips or chopped chocolate (I prefer milk but any type will do!) Flaky salt, for sprinkling
Sprinkles, sanding sugar or turbinado sugar, for sprinkling
Instructions: Combine the flour, granulated sugar and salt in a stand mixer fitted with the paddle attachment. Add the cubed butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low speed and mix until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. With the mixer still running, add the egg yolks, vanilla and almond extract, if using, then continue mixing until the dough comes together. Divide the dough in half and shape into 2 discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. Melt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough. Beat the remaining whole egg with a splash of water for an egg wash. Roll out a dough disc on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that's farthest from you. (Try to work kind of quickly so the chocolate doesn't harden.) Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet. Repeat with the remaining dough and chocolate. Refrigerate for at least 1 hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with four shorter logs instead of two really long ones; wrap in plastic if refrigerating for longer than 1 hour). Preheat the oven to 375 degrees F and line two baking sheets with parchment paper. Brush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar. Cut into 1 1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart. Bake until golden brown on top, about 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven; this is completely normal.) Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm! Fully cooled cookies can be stored in an airtight container at room temperature for several days. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 6,"Tart of Spiced Fruit Pie dough 1/2 pound dried figs 1/4 pound raisins 1/2 pint red wine 1 pound cooking apples 1 pound pears 4 ounces caster sugar 1 tablespoon flaked almonds 1/2 teaspoon powdered cloves 1/2 teaspoon ground mace 1/2 teaspoon powdered cinnamon 1/2 teaspoon powdered ginger Instructions: Preheat the oven to 350 degrees F. Simmer figs and raisins in the wine for 30 minutes. Peel, core and slice the apples and pears. Add them, together with the sugar, almonds, and spices to the figs and raisins and simmer until the apples and pears are soft. Line a dish with pie dough. Fill with the fruit mixture and bake for 1/2 hour or until pastry is cooked. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 7,"Pithivier 1/2 recipe Almond Cream, recipe follows Puff pastry, store bought Egg wash: 2 large egg yolks 1 large egg 1/4 cup whole milk 1/4 cup light corn syrup 1 1/2 tablespoons water To make almond flour: 1 cup (125 grams) slivered almonds 1/2 cup plus 2 tablespoons granulated sugar 1/4 cup all-purpose flour 1/2 cup plus 1 tablespoon room temperature unsalted butter 1 large egg Instructions: Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside. Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking. This dessert usually has a classic pattern scored into its top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.) Preheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes. Meanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it. I can't tell you how long the baked Pithivier can be stored because I never have any leftovers! It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds. Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8,"Fire and Ice Peach and Jalapeno Soup Ice Bowls with Cotton Candy 3 cups peeled, pitted and diced peaches 1/2 cup peach schnapps 1 cup dry white wine 1 handful mint leaves 1 jalapeno, seeds removed depending on desired heat 3 tablespoons sugar 3 tablespoons heavy cream Crystalline sugar, for garnish, optional Cotton candy, for garnish (can be found in the candy aisle of most grocery stores) Instructions: Fill a shot glass ice tray with water and freeze overnight. Combine all the above ingredients in a blender and puree. Set in refrigerator for at least 1 hour to allow all the ingredients to meld. It also will help to keep your ice bowl from melting if your soup is extra chilled. On small plates add about 2 tablespoons of crystal sugar. Put the ice shot glasses on top of the sugar. Pour the soup into the shot glasses, garnish with cotton candy and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9,"Pan Roasted Okra with Onions and Five Spices 'Bhindi Sabzi' 1 1/2 pounds okra 2 to 4 tablespoons vegetable oil 1 tablespoon Fivespice Blend (see recipe below) 1 large onion (about 1/2 pound), peeled and sliced 1/3 cup water Lemon juice Coarse salt 3/4 teaspoon cumin seeds 3/4 teaspoon mustard seeds 3/4 teaspoon fennel seeds 3/4 teaspoon sesame seeds 1/2 teaspoon red pepper flakes Instructions: Wash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown. Add water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve. Combine cumin, mustard, fennel and sesame seeds and red pepper flakes. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 10,"Stuffed Tenderloin Head roast of tenderloin, approximately 1 to 1 1/2 pounds Kosher salt Freshly ground black pepper Olive oil 3 ounces blue cheese Instructions: Preheat the oven to 450 degrees F. Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through. Salt and pepper the meat on all sides. Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes. After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 11,"Twice Baked New Potatoes 1 1/2 pounds small red potatoes (new potatoes) 3 tablespoons vegetable oil 1 cup shredded Monterey jack cheese 1/2 cup sour cream 3 ounces cream cheese 1/3 cup minced green onions 1 teaspoon dried basil 1 clove minced garlic 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound bacon, cooked and crumbled 1 cup crushed garlic flavored pretzels 1/2 stick butter, melted Instructions: Preheat the oven to 400 degrees F. Pierce potatoes and rub skins with oil. Place in a shallow baking pan in a single layer. Bake uncovered for 50 minutes or until tender. Allow to cool. In a mixing bowl, combine Monterey jack, sour cream, cream cheese, onions, basil, garlic, salt, and pepper and mix well. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the pulp, leaving a thin shell. Add pulp to the cheese mixture and mash. Stir in half of the cooked, crumbled bacon. Stuff potato shells. In a separate bowl add the crushed pretzels, the remaining bacon, and the melted butter. Mix well. Top each potato with the pretzel topping. Place in a baking dish or on a cookie sheet and bake for 10 to 15 minutes, or until heated through. These can also be frozen and then baked at a later date. Be sure to thaw before baking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12,"Ultimate Macaroni and Cheese 1 tablespoon vegetable oil 4 tablespoons minced onions 4 tablespoons sweet butter 4 tablespoons flour 10 ounces milk 3 ounces white wine 1/2 teaspoon Hungarian paprika 6 ounces sharp white cheddar 3 ounces gruyere cheese Fresh ground nutmeg, to taste Salt and fresh ground white pepper to taste 3/4 pound cooked macaroni Instructions: In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Note: If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13,"Vanilla Sugar Cookies 2 1/3 cups plus 2 tablespoons (11-ounces) all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 3/4 cup (1 1/2 sticks; 6-ounces) unsalted butter 1/2 cup plus 2 tablespoons (4-ounces) granulated sugar 1 large egg 1 teaspoon pure vanilla extract Instructions: In a medium bowl, sift together the flour, salt, and baking powder. Set aside. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined. Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix. Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes. Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour. Preheat the oven to 350 degrees F. Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm. Bake until the cookies are light golden brown, about 10 minutes. Let cookies cool completely on the sheets before decorating. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14,"Swordfish Panini with Arugula and Lemon Aioli 2/3 cup mayonnaise 1 lemon, zested 2 tablespoons fresh lemon juice 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons olive oil 4 (6-ounce) pieces swordfish, about 1-inch thick Salt and freshly ground black pepper 1 tablespoon herbes de Provence 2 cloves garlic, minced 1 loaf focaccia bread 2 ounces (about 2 cups) fresh arugula greens Instructions: For the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside. For the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish. Cut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 15,"Celeriac Puree 1 large celeriac, about 2 pounds/1 kg 1/4 cup/60 ml milk Juice of 1/2 lemon 1 bay leaf 1 teaspoon salt 3 tablespoons butter 1/4 cup/60 ml cream Freshly ground black pepper Instructions: Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender. Drain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16,"Clear Peppermint Meringue Pie 1 cup all-purpose flour, plus more for dusting (see Cook's Note) 1/4 cup sweetened cocoa powder
3 tablespoons confectioners' sugar
2 tablespoons vegetable oil
1/4 teaspoon fine salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
Nonstick cooking spray, for the foil
2 ounces bittersweet chocolate, chopped
5 teaspoons coconut oil
Three 1/4-ounce packages unflavored powdered gelatin 1 cup granulated sugar
1/2 teaspoon peppermint extract
1/4 cup plus 2 tablespoons granulated sugar 1 teaspoon lemon juice
1/4 teaspoon fine salt
2 large egg whites
1/4 teaspoon peppermint extract
10 soft peppermints (about 2 ounces), crushed, plus more for topping
Chocolate curls, for topping
Instructions: For the chocolate crust: Pulse the flour, cocoa powder, confectioners' sugar, oil and salt in a food processor until the texture of fine meal. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. If the dough doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again. Transfer the dough to a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 2 hours and up to overnight.
Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Freeze 20 minutes.
Meanwhile, preheat the oven to 350 degrees F and coat a sheet of aluminum foil with nonstick spray.
Pierce the bottom of the chilled dough all over with a fork. Line the dough with the foil, sprayed-side down, and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the foil and weights and continue baking until the crust is no longer glossy on the bottom, 5 to 10 minutes. Transfer to a rack and let cool completely.
Add the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the mixture is melted and smooth, about 1 minute. Paint a thin layer of chocolate all over the bottom and sides of the crust. Let set at room temperature until the chocolate is hardened, about 15 minutes.
For the filling: Put 1 1/2 cups water in a medium saucepan and sprinkle over the gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over medium heat, whisking occasionally, just until the gelatin and sugar are dissolved, 3 to 4 minutes. Remove from the heat and whisk in the peppermint extract.
Pour the gelatin mixture into a large bowl and stir in 2 cups cold water. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
Pour the gelatin mixture into the crust and refrigerate until set, at least 4 hours and up to overnight.
For the meringue: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
Add the granulated sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved (about 150 degrees F).
Transfer to the stand mixer fitted with the whisk attachment, add the peppermint extract and beat on medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5 minutes.
To assemble: Arrange the crushed peppermints around the edge of the pie. Cut into slices and top each with meringue, chocolate curls and more crushed peppermint. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Prosecco]" 17,"Neapolitan Ragu Extra-virgin olive oil 8 Ultimate Meatballs, recipe follows 2 tablespoons kosher salt, plus more for seasoning 1 tablespoon black peppercorns, plus freshly ground black pepper for seasoning 2 tablespoons fennel seeds 1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces 1 (2 pound) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs) 4 sprigs fresh thyme 4 sprigs fresh oregano 4 medium carrots, roughly chopped 1 large onion, roughly chopped 2 ribs celery, roughly chopped 2 cups dry red wine 3 (28-ounce) cans tomatoes (recommended: San Marzano) 2 tablespoons tomato paste 2 pounds spaghetti, cooked al dente in salted water 1 cup roughly chopped raisins 1 cup toasted pine nuts, roughly chopped 1 cup roughly chopped flat-leaf parsley Extra-virgin olive oil 1 small to medium onion, chopped 2 small garlic cloves, chopped 1 1/2 tablespoons finely chopped fresh parsley leaves 3 thick slices firm white bread, crust removed, cut into cubes (about 2 cups) 3/4 cup milk 1 1/2 pounds ground beef 1 1/2 pounds ground pork 1 large egg 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving Kosher salt and freshly ground black pepper Instructions: Heat the oven to 350 degrees F. Set a large Dutch oven over medium-high heat. Add a 3-count of olive oil and gently brown the meatballs. Meanwhile, with a mortar and pestle, grind the salt, black peppercorns and fennel seeds with some olive oil into a grainy paste. Rub the ribs and shoulder with the mixture. Remove the meatballs with a slotted spoon and set aside on a paper towel-lined plate to drain. In the same pot, brown the shoulder pieces and ribs, in batches. Alternately to save time, roast the ribs in a preheated 500 degree F oven for 10 to 15 minutes while you brown the shoulder pieces in the pot. Remove the shoulder pieces and ribs to the meatball plate and let rest. Add a little more olive oil to the pot and add the thyme, oregano, carrots, onion and celery. Stir it around and scrape up the bits from the bottom of the pot with a wooden spoon. Cook the vegetables until they are slightly softened and have some nice color. Add the wine, tomatoes and tomato paste and mix well, scraping up any brown bits on the bottom. Nestle the pork shoulder pieces back into the middle of the pot then arrange the ribs around the sauce. Finish by placing the meatballs in the gaps (some of the pieces will be sticking out from the sauce but that's perfectly fine as it will roast and caramelize). Use a spoon to baste everything well, cover, then put the pot into the oven and roast until the pork is tender and the meat is just falling off the rib bones, about 1 to 1 1/2 hours. For the topping: Combine the chopped raisins, toasted pine nuts and parsley in a small bowl. Use a slotted spoon to remove the meatballs and ribs to a large platter. Remove the pork shoulder pieces from the pot and allow to rest for 10 minutes before slicing into bite-size pieces and adding them to the platter. Puree the sauce in a food processor then add it back to the pot and set over medium heat. Reduce the sauce until it is rich and thick, about 5 minutes. Season with salt and pepper, if needed. When the spaghetti is cooked, drain and add to a medium bowl. Spoon a little sauce over the spaghetti and the remaining sauce over the platter of meat. Garnish the meat platter with the raisin mixture and serve. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let the mixture cool. Add the bread to a medium bowl and pour in the milk. Let the bread soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork the mixture or the meatballs will be tough. Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs. Refrigerate until ready to cook. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 18,"Oyster Dressing 2 cups yellow cornmeal 1 teaspoon kosher salt 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup buttermilk, plus more if needed 2 eggs 1 cup canned creamed corn 2 tablespoons vegetable oil 1/4 cup vegetable oil 1 large onion, chopped 4 stalks celery, chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 5 ounces oyster crackers, crushed 1 1/2 teaspoons dried thyme 1 teaspoon dried sage 1 pint small oysters with liquor 2 large eggs, lightly beaten Instructions: The day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk to combine well. In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk. Swirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet. Let the cornbread dry out at room temperature, uncovered, about 24 hours. Make the stuffing: Preheat the oven to 350 degrees F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the onion, celery, salt and pepper. Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes. Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer. Put the skillet on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19,"Savory Eggs with Peas and Shallots 2 tablespoons butter 1 large shallot, very thinly sliced 8 eggs Salt and freshly ground black pepper 1 package soft herb-flavored cheese, crumbled (recommended: Boursin) 1 cup green peas Instructions: Melt butter in a medium skillet over medium heat. Add shallots and cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with shallots then stir in the cheese and peas, cook 3 to 4 minutes until eggs are firming up but not yet dry. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20,"Cuban-style Burgers on the Grill 2 pounds ground chuck Salt and freshly ground black pepper 1/2 cup best-quality mayonnaise 3 cloves roasted garlic, pureed 1/4 cup Dijon mustard 4 soft, classic hamburger buns 8 slices thinly sliced Swiss cheese 4 slices thinly sliced smoked ham 2 dill pickles, sliced 1/4-inch thick Instructions: Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low. Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 21,"Minted Bread Sauce 3 handfuls fresh mint 1 handful stale bread Extra virgin olive oil Salt and freshly ground pepper Red wine vinegar 1 teaspoon Dijon mustard Instructions: Finely chop 3 parts mint to 1 part finely chopped stale bread and stir in some olive oil until the mix has 'loosened.' Then balance the flavors by carefully seasoning and splashing in some vinegar to taste. The flavor improves with time as it sits.; ","[Chardonnay, Pinot Grigio, Vermentino]" 22,"Maple Roasted Sweet Potatoes 4 small sweet potatoes (or 2 large), peeled and cut into 1-inch cubes 1/4 cup grade B maple syrup, divided 1/4 cup extra-virgin olive oil, divided 2 teaspoons kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning 4 large shallots, peeled and thinly sliced 2 tablespoons balsamic vinegar Instructions: Preheat the oven to 400 degrees F. In a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized, golden brown and soft, about 20 to 30 minutes. Be sure to check them after 15 minutes and stir, if needed. Meanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry. Add the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23,"Chicken Stew with Parsley Dumplings 1 teaspoon vegetable or olive oil 2 cups chopped onions 1 cup sliced carrots 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups 2 cups sliced mushrooms 1 cup frozen peas 1/2 teaspoon salt, divided 8 cups reduced-sodium chicken broth 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons chopped fresh parsley leaves 1/4 teaspoon pepper 1/2 cup buttermilk 1 tablespoon olive oil Instructions: In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through. ","[Burgundy, Pinot Grigio, Chianti, Tempranillo]" 24,"Sheet Pan Shrimp Scampi 1 medium summer squash, sliced on the diagonal into 1-inch slices 1 medium zucchini, sliced on the diagonal into 1-inch slices 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, grated Zest of 1 lemon, plus lemon wedges, for serving 1/2 loaf French bread, split horizontally, then halved crosswise 1/4 cup grated Parmesan 1 1/2 pounds peeled and deveined shrimp, tails removed 1/4 cup fresh parsley leaves, chopped Instructions: Preheat the oven to 450 degrees F. Put the squash and zucchini on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until golden, about 15 minutes. Meanwhile, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt and a couple of grinds of pepper in a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the butter mixture and sprinkle with the cheese; set aside. Toss the shrimp with the remaining butter mixture. After the squash and zucchini have roasted for 15 minutes, remove the baking sheet and flip the vegetables, moving them to the center third of the baking sheet. Put the bread on one outer third of the baking sheet and the shrimp on the other. Slide the vegetables closer to the bread so that the shrimp is in a single, even layer. (This is to ensure even cooking.) Return to the oven and cook until the shrimp are cooked through and the bread is golden, 10 to 12 minutes. Sprinkle with parsley and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 25,"Chocolate Chia Pudding 70 grams (1 cup) Dutch-process cocoa powder 160 grams (1/2 cup) Grade A dark, robust maple syrup
55 grams (1/3 cup) chia seeds
1 large avocado, pitted and scooped
1 teaspoon vanilla extract
1 teaspoon kosher salt
24 grams (2 tablespoons) coconut oil, at room temperature
Instructions: Place the cocoa powder in the blender. Microwave 1 cup of water for 1 minute then add to the blender and blend on high for 30 seconds. Add the maple syrup, chia seeds, avocado, vanilla extract and salt plus 1 cup of water to the blender and blend on high for 45 seconds. Slowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more. Transfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 26,"Round 2 Recipe - Open Faced Roasted Pork Sandwich 2 tablespoons canola oil 1/2 potato, grated 1/2 cup caramelized onions 1/2 cup reserved pork, from Garlic and Mustard Pork Roast, roughly chopped, recipe follows Kosher salt and freshly ground black pepper 2 tablespoons spicy brown mustard
2 slices rye bread, toasted 1/2 cup shredded Cheddar 1/4 cup spicy brown mustard 2 tablespoons canola oil 1 tablespoon chopped garlic 1 tablespoon brown sugar 2 teaspoons finely chopped fresh rosemary, plus 2 sprigs One 5 to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on Salt and freshly ground black pepper Instructions: In a large nonstick skillet over medium heat, heat the canola oil. Add the potatoes and cook until lightly browned and crispy, about 10 minutes. Add the onions and pork, season with salt and pepper and cook until the onions and pork are heated through.
Preheat the oven broiler.
Spread the spicy brown mustard on one side of each slice of bread and place onto a baking sheet. Divide the sauteed pork between the 2 slices of bread. Sprinkle 2 tablespoons cheese over the top of each and broil until the cheese is melted and bubbling, about 2 minutes. Preheat the oven to 325 degrees F.
In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27,"Cheese Souffle with Celeriac, Apple Walnut Salad 1 tablespoon soft butter 1 tablespoon flour 6 ounces milk 9 egg yolks 2 ounces Stilton blue cheese, crumbled 1 teaspoon mild mustard Salt and pepper 8 ounces egg whites 1 teaspoon corn flour Pinch salt 2 cups celeriac, finely sliced into sticks 1/2 cup Granny Smith apple, finely sliced into sticks 1/4 cup chopped walnuts, plus extra for garnish 1/2 teaspoon mild mustard 3 tablespoons mayonnaise Instructions: Preheat the oven to 375 degrees F. To make the souffle base, mix together the flour, butter, milk, egg yolks, Stilton, mustard, salt, and pepper, and mix until smooth and set aside. This maybe be prepared a day ahead of time. In a separate bowl, beat the egg whites, corn flour, and salt until stiff but fluffy. Add a small amount of the egg whites to the souffle base and blend. Add the remaining egg whites to the mixture and fold gently. Gently spoon in the mixture into 6 buttered ramekins and place in the oven. Bake souffles for approximately 10 minutes until they have risen and are golden. Once you remove them from the oven, allow to rest for 1 minute before serving. To prepare the salad, mix all of the ingredients together. To serve, place the salad on each plate on the side and remove the souffle from the ramekins and invert 1 onto each plate. Top the souffle with chopped walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28,"Ranch Chicken Salad Cups 8 slices bacon, chopped 1/4 cup sour cream 1/4 cup mayonnaise 2 tablespoons buttermilk 3 tablespoons chopped scallions 2 tablespoons chopped fresh dill Kosher salt and freshly ground pepper 3 cups shredded rotisserie chicken (skin removed) 1 16-ounce container Campari or other small vine-ripened tomatoes, quartered 1 avocado, diced 2 heads Bibb lettuce, leaves separated 4 dinner rolls Instructions: Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss. Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29,"Main Lobster Roll 2 gallons salted water 4 live lobsters 2 cups prepared mayonnaise 1cup finely diced celery 1cup finely diced onion 1 teaspoon paprika 1/2 teaspoon salt 1 tablespoon fresh lemon juice 1/4 teaspoon freshly ground black pepper Clarified butter, for brushing rolls 4 top-split hot dog buns Lemon wedges, for serving Instructions: In a large pot, bring the water to a boil. Add the lobsters. Bring the water back to a rolling boil and start a timer for 8 minutes. When the timer sounds remove the cooked lobsters and put them into an ice bath to stop the cooking process. When cooled, remove all the lobster meat and cut into 1/2-inch dice. Refrigerate cooked lobster until you are ready to assemble the sandwiches. For the dressing: Mix the mayonnaise, celery, onion, paprika, salt, lemon juice and pepper in a mixing bowl. Add the lobster pieces, stirring to combine. Cover and refrigerate until ready to serve. Final assembly: Using clarified butter, brush both sides the hot dog buns and toast in a hot saute pan or on a griddle until golden brown. While still warm, divide the lobster roll filling evenly among buns. Serve with fresh lemon wedges and favorite side dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 30,"Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw Two 3-pound whole chickens Kosher salt 2 ounces heavy cream 2 cloves black garlic 1 egg white Soy sauce Yuzu kosho Canola oil, for frying 4 cups milk 5 eggs 4 cups all-purpose flour seasoned with salt, pepper and lime zest 12 ounces panko, pulsed in food processor 2 ounces Sriracha 1 ounce fish sauce 1 ounce ginger, peeled 1 ounce gochujang 1 ounce sesame oil 1 ounce rice vinegar 1 ounce yuzu kosho 1 ounce yuzu 1 clove garlic, blanched and shocked 6 ounces canola oil 2 carrots, julienned 1 head napa cabbage, julienned 1 bunch scallions, thinly sliced 1 ounce peanuts, toasted and roughly chopped 1 ounce fish sauce 1 ounce ginger, grated 1 ounce soy sauce 1 ounce rice wine vinegar 1 ounce fresh yuzu juice 1 ounce yuzu kosho 4 Yukon gold potatoes Kosher salt 2 Fresno chiles, sliced 1 bunch cilantro leaves 1 green papaya, sliced 1 ounce toasted sesame oil 4 sesame seed buns Instructions: For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt. Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator. Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F. Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use. For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle. For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho. For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt. Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 31,"Parrillada Argentina with Red and Green Chimichurri Sauces 2 cups vegetable oil 1 cup fresh oregano leaves, finely chopped 1 tablespoon ground cumin 1 tablespoon Spanish paprika 1 bunch fresh Italian parsley leaves, finely chopped 6 bunches fresh Italian parsley, cleaned and dried 1 tablespoon sea salt 1/2 cup olive oil 1/2 cup vegetable oil 1/4 cup red vinegar 1/4 cup rice vinegar 1/4 cup white vinegar 12 cloves fresh garlic, peeled 1/8 tablespoon cumin 1/8 tablespoon fresh oregano leaves 1/8 tablespoon red pepper flakes 1/8 tablespoon freshly ground black pepper 6 bunches fresh Italian parsley, cleaned and dried 1 tablespoon sea salt 1/2 cup olive oil 1/2 cup vegetable oil 1/4 cup red vinegar 1/4 cup rice vinegar 1/4 cup white vinegar 12 cloves fresh garlic, peeled 1/2 cup Spanish paprika 1/8 tablespoon cayenne pepper 1/8 tablespoon cumin 1/8 tablespoon red pepper flakes 1/8 tablespoon fresh oregano 1/8 tablespoon freshly ground black pepper 1/2 cup freshly squeezed lemon juice 1 tablespoon Dijon mustard 1/4 teaspoon sea salt 1/8 tablespoon freshly ground black pepper 1 egg yolk 3/4 cup extra-virgin olive oil 10 ounces grass-fed hanger steak 10 ounces grass-fed skirt steak 5 bone-in grass-fed short ribs 1 Argentine pork sausage 1 Argentine blood sausage 1 lobe veal sweetbreads Sea salt 1 vine-ripe tomato Chopped fresh oregano 2 green hot peppers 8 asparagus stalks Instructions: For the seasoning oil: Mix the oil, oregano, cumin, paprika and parsley in a bowl. Refrigerate for half of a day. For the green chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add in the cumin, oregano, pepper flakes and black pepper. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary. For the red chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add the cayenne pepper, paprika, cumin, pepper flakes, oregano and black pepper, and mix for 6 minutes. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary. For the citrus vinaigrette: In a small bowl, mix the lemon juice, mustard, salt, pepper and egg yolk with a whisk. Add the olive oil while mixing gently, until emulsified. Add water, up to 1/4 cup, as needed. For the meat and vegetables: Heat the grill to very high heat, 410 degrees F. Reserve one section of the grill separate from the vegetables, and heat to medium heat, 250 degrees F. Sparingly brush the prepared seasoning oil on all sides of the hanger steak, skirt steak, short ribs, pork sausage and blood sausage. Place the meat on the grill at a diagonal angle, and sprinkle the tops of all cuts with sea salt. Turn the meats only diagonally when you see a deep grill mark and the meat is sizzling. Sprinkle the other side of the meat with sea salt and cook the meat until medium rare. For the sweetbreads, cut the lobe in the middle and leave it uncut on one side so it hinges. Coat it in the seasoning oil and sea salt and grill it first on the cut side. Then close it and grill both opposite sides until golden and crisp. Cut the tomato in half and make a cross with a sharp knife in the center of the pulp. Coat with the seasoning oil, and pour a small tablespoon of the oil in the center of the core. Season with salt and add some oregano. Place on the grill, cut-side up. Cook until soft with char around the edges and bottom. Coat the green peppers with the seasoning oil and char them until soft and well done. Cut the white bottoms off of the asparagus, and peel them half way up the stalk. Blanch them in salted hot water for 3 minutes in a small pot, and then place them in a medium bowl of ice water. Dry them and coat in the seasoning oil, and sprinkle them with salt. Place them on the grill over medium heat until they are nicely marked on both sides. Plate the meat, sausages, tomatoes, peppers and asparagus on a traditional wooden Argentine plate, sprinkle with sea salt and serve with the chimichurri sauces and the vinaigrette. ","[Malbec, Tempranillo, Garnacha, Barbera]" 32,"Jumbo Lump Crab Cakes 1 cup soy oil 1/2 cup onions, small dice 3/4 cup peppers (red, green and yellow), small dice 3 egg yolks 1/4 cup fresh lime juice 1/4 cup Dijon mustard 1/2 tablespoon hot pepper sauce 1 tablespoon Vietnamese fish sauce 1 tablespoon freshly ground white pepper 1 1/4 pounds jumbo lump crabmeat from Maine 1 1/2 tablespoons each of dill, chives and parsley, cleaned, stems removed and roughly chopped 1/4 loaf of fresh bread, crust removed, processed into crumbs 1 cup Panko (Japanese) bread crumbs Vegetable oil for sauteing Instructions: In a saucepan over medium heat, place the oil, onions, and peppers, and simmer until tender, about 7 minutes. Combine the egg yolks, lime juice, mustard, hot pepper sauce, fish sauce, and white pepper in a large bowl. Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the bowl to the heat for 30 seconds, whisking constantly to insure that the sauce is fully incorporated. Set the sauce down over a bowl of ice and whisk to cool quickly. Refrigerate the sauce, covered, until well chilled. Pick over crabmeat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce to the crab and gently combine. Add enough of the fresh breadcrumbs to bind the crab mixture. Check to see that the mixture is moist (the breadcrumbs will absorb moisture as the crab mixture sits) and add more sauce or breadcrumbs as needed and taste for seasoning. Spread Japanese breadcrumbs on a work surface and place ring mold on top. Pat the crab into the mold and top with more Japanese breadcrumbs. Tap down to secure crumbs. Remove crab cakes from the mold and set aside. Repeat until all crab is used. Heat some of the vegetable oil in a large saute pan over medium heat. Sauteing in batches, brown the crab cakes on both sides, about 2 minutes per side. Reserve on an ovenproof platter. Place platter in a pre-heated 350-degree oven until heated through, about 5 minutes, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33,"Lemon-Ginger Ice in Lemon Cups 8 medium to large lemons 1 1/2 cups sugar 2 cups water 2-inch piece fresh ginger, peeled and sliced Crushed ice 1 lemon, zest finely grated Fresh mint leaves, for garnish Instructions: To make the lemon cups: Trim a very thin slice off of the lemon bottoms so they'll sit sturdy when standing up. Cut off the top 1/3 of the lemon and reserve to cap the cups. Carefully hollow out each lemon with a teaspoon, turning and digging into the pith so the entire inside of the fruit comes out, take care to leave the lemon shell in tact. Chop and mash the lemon pulp and strain into a blender. (You should have about 1 cup of fresh lemon juice, reserve it for the filling.) Freeze the lemon cups in egg cartons, with their lids, at least 1 hour or up to overnight. The frozen shell will prevent the lemon ice from melting too quickly when you serve it. To make the ginger syrup: Combine the sugar, water, and ginger in a pot over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved and the ginger fragrant ? do not allow the syrup to boil or get dark. Remove from heat, cover, and steep until cool. Fill a blender with crushed ice, pour in the reserved cup of fresh lemon juice, add the ginger syrup (remove the big pieces of ginger), and process until slushy. Add the lemon zest and blend again. Freeze for 1 hour to firm it up a bit. Scoop the lemon ginger ice into the prepared lemon cups, garnish with mint leaves, top with the lemon cap, and serve. Serve in egg cups for a great presentation. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 34,"Ouzo Lemon Spritzer 2 ounces ouzo 4 fresh mint leaves Juice of 1 lemon Soda water Orange slices, for garnish Instructions: Place the ouzo, mint and lemon juice in a cocktail shaker with ice and shake vigorously. Strain over ice and top with soda water. Garnish with an orange slice and serve. ",[Ouzo] 35,"French Toast Buns 1/4 cup milk 2 eggs
2 potato buns 2 tablespoons butter
Instructions: In a shallow bowl, whisk together the milk and eggs until well combined. Dunk both sides of the buns in the egg mixture until completely saturated, about 20 seconds on each side. In a medium saucepan set over medium heat, melt the butter and place the buns on top. Using a spatula, lightly press down on the buns so they make contact with the hot butter. Cook until golden, about 5 minutes on each side. ","[Chardonnay, Riesling, Sparkling wine]" 36,"Pan-Seared Sole with a White Wine Mustard Sauce and Zucchini Fritters and Rice Almandine with Cranberries 3 sole fillets Salt and pepper Olive oil, for sauteing
White Wine Mustard Sauce, recipe follows Green olives, chopped Zucchini Fritters, recipe follows Rice Almandine, recipe follows 1 cup white wine 1 cup yellow mustard 1 cup heavy cream 3 zucchini Salt
1 egg, beaten
1/2 cup Italian bread crumbs
1 clove garlic, minced
Vegetable oil, for sauteing
1 cup long grain rice 1/8 cup dried cranberries 1/4 cup slivered almonds
1 tablespoon butter Instructions: Remove skin the sole fillets with a knife, leaving only the white flesh of the fish. Season each fillet on both sides with salt and pepper. In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat. Place the sole fillets in the pan and sear both sides until they are slightly brown and cooked through. Top each fillet with the white wine mustard sauce and diced green olives. Plate with Zucchini Fritters and Rice Almandine. In a medium sized saute pan, reduce the wine by 1/2 over medium-high heat. Add the mustard and the cream and stir thoroughly until the flavors have combined. Thoroughly clean the skin of the zucchini. With a standing grater, shred the zucchini and place in colander to drain the water. Add salt, to taste. In a medium sized bowl, combine the egg, breadcrumbs, and garlic. Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture. Form the mixture into small patties. In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan. Cook the fritters until both sides are browned and crispy. In a small pot, bring 2 cups of water to a rolling boil. Add the rice to the pot and reduce the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. In a small pan, saute the cranberries and almonds in butter over medium heat. Add the cranberries and the almonds to the rice before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 37,"Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish 1 ripe mango, peeled, pitted, and cut into very small dice 1/2 red onion, peeled and cut into very small dice 1 small jalapeno, cut into very small dice 1 lime, juiced 2 tablespoons extra-virgin olive oil 2 teaspoons honey 2 tablespoons chopped fresh recao or cilantro leaves Salt and freshly ground pepper 1/2 cup prepared horseradish, drained 1 1/2 tablespoons ancho chili powder Salt 20 oysters, scrubbed well Instructions: Make the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using. Mix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste. Heat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38,"Mixed Pudding Parfaits with Banana Chips and Chocolate Curls 1/2 cup hazelnuts 4 cups pudding, any combination of tapioca, vanilla, or chocolate 1/2 cup banana chips 1 chocolate bar Instructions: Preheat oven 350 degrees F. Place hazelnuts on a baking sheet and bake for 12 to 15 minutes. Place toasted hazelnuts in a dish towel. Fold over and rub towel over nuts to remove skins. Spoon pudding into tall parfait glasses, alternating flavors and colors. Top with banana chips and toasted hazelnuts. Using a vegetable peeler, peel chocolate from the bar, making chocolate curls. Sprinkle curls over parfaits and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 39,"Grandma's Kitchen Sink Soup 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, diced (about 1 cup) 1 medium carrot, sliced (about 1/2 cup) 1 medium celery stalk, sliced (about 3/4 cup) Kosher salt and freshly ground black pepper 5 cups water, low-sodium chicken broth or a combination of both 1 piece of Parmesan cheese rind (optional) 1 ear corn, kernels removed, cob reserved for flavoring soup (optional) 1 small zucchini, shredded on large holes of box grater (about 1 1/2 cups) 1 cup sliced green beans (bite-sized pieces) 1 cup cold cooked rice, pasta, or grain 2 cups thinly sliced romaine lettuce or spinach 2 tablespoons chopped parsley Grated Parmesan and/or fresh lemon juice for serving Instructions: Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes. Add the water and/or broth, the Parmesan rind and the corn cob (if using). Bring to a boil, then reduce heat and simmer uncovered until the carrots are just tender, about 10 minutes. Add the corn kernels, zucchini and green beans and cook until all the vegetables are tender and the flavors have developed, about 10 minutes more. Discard the cheese rind and corn cob. Add the rice and cook for another 2 minutes, then stir in the greens. Once they begin to wilt, turn off the heat. Check for seasoning and, if necessary, add more salt and pepper. Ladle the soup into bowls and top with Parmesan and/or a squeeze of lemon juice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40,"Pumpkin-Ricotta Pancakes with Spicy Apple-Cider Caramel Sauce 1 cup heavy cream 1/2 cup apple juice
4 cloves
2 cinnamon sticks
2 star anise One 1-inch piece fresh ginger, peeled and chopped
1/8 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 tablespoon apple cider vinegar
1 tablespoon apple schnapps
1 1/2 cups all-purpose flour 2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 large eggs
1 1/2 cups buttermilk
3/4 cup ricotta, drained for 1 hour in a strainer set over a bowl
1/2 cup pumpkin puree
2 tablespoons butter, melted and cooled, plus melted butter or nonstick spray for the griddle 3/4 cup creme fraiche, for serving Instructions: For the caramel sauce: Combine the cream, apple juice, cloves, cinnamon, star anise, ginger and nutmeg in a medium saucepan, and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Set aside and keep warm while you make the caramel. Combine the sugar, 1/2 cup water, and the cider vinegar in a medium saucepan over high heat, and cook without stirring until it reaches a deep amber color, about 8 minutes. Slowly strain in the warm cream, whisking constantly; continue whisking until smooth. (Be careful! The caramel will bubble up as you add the cream.) Whisk in the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. (The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.) For the pancakes: Preheat the oven to 250 degrees F. Place a baking sheet with a rack in the oven to heat. Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl. In a medium bowl, whisk together the eggs, buttermilk, ricotta, pumpkin and 2 tablespoons melted butter. Add the wet ingredients to the dry ingredients, and whisk until just combined; do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 1 hour. Heat a large nonstick pan or griddle over medium-low heat. Brush with melted butter or spray with nonstick spray. Drop a scant 1/4 cup of the batter onto the pan; cook until small bubbles form on the surface and at the edges and the bottom is lightly golden brown, about 3 minutes. (Adjust the heat if the bottom browns too quickly.) Flip, and continue cooking until golden brown on the reverse side, another 2 or 3 minutes. Remove to the rack in oven to keep warm. Repeat with remaining batter. Serve the pancakes with a drizzle of caramel sauce and a dollop of creme fraiche. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41,"The Crantini 2 ounces vodka 3 ounces cranberry juice Instructions: Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist. ","[Riesling, Gewrztraminer, Pinot Grigio]" 42,"Pepperoni Pizza Rolls with Hot Honey 5 tablespoons salted butter 2 cloves garlic, minced 1 pound pizza dough 1 cup shredded mozzarella cheese, plus more for sprinkling Pepperoni slices, for topping Vegetable oil, for the skillet Hot honey, for drizzling Instructions: Preheat the oven to 400? F. Melt the butter with the garlic in a saucepan. On a work surface, roll out the pizza dough into an 8-by-18-inch rectangle. Brush with one-third of the garlic butter and top with 1 cup mozzarella. Arrange pepperoni slices along one long side of the dough, then continue adding pepperoni to cover half of the dough. Tightly roll up the dough into a log, starting with the pepperoni side, then slice into 16 rounds.
Arrange the rounds, cut-side up, in an oiled 8-inch cast-iron skillet and brush with the remaining garlic butter. Bake until golden, 20 to 25 minutes. Sprinkle with more mozzarella and continue baking until browned, about 10 minutes. Drizzle with hot honey before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43,"Pacific Halibut with Caramelized Fennel, Black Olives, Orange Zest, and Dill 1 large fennel bulb, sliced 2 cups sambuca or anisette 1 lemon, juiced Pinch red pepper flakes Salt 1/8 teaspoon orange zest 1/2 cup chopped kalamata olives 1/2 tablespoon fresh chopped dill 1 teaspoon butter 4 (6-ounce) halibut fillets or any white fish Freshly ground black pepper Extra-virgin olive oil Instructions: In a saute pan add the sliced fennel and the sambuca. Cook's Note: Pour the liqueur into the pan when the fire is off, as it is very flammable. Put the pan over low heat, and let the sambuca ignite. Allow the alcohol to evaporate and cook at medium heat until the liqueur begins to caramelize. At this point it will start to bubble. Add the lemon juice, red pepper flakes, salt, to taste, the orange zest, the olives, and dill. Cook for a couple of minutes, and then stir in a teaspoon of butter to give the sauce a little creaminess. Set aside.
Score the fish fillets, cut them in half and season with salt and pepper, to taste. Coat a saute pan, over medium heat, with extra-virgin olive oil and add the fillets, skin side down. Allow to cook for 3 to 5 minutes.
Remove from the heat.
To serve: Put some of the fennel sauce in the center of each serving dish and top with 2 pieces of the fish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44,"English Peas Cheese Tartlets 1/2 cup heavy cream 3 cloves garlic, finely chopped 3 shallots, finely chopped 8 ounce package frozen peas, thawed 1/2 cup grated Parmesan, divided 1/8 teaspoon ground nutmeg Salt and freshly ground black pepper 16 (2-inch) short-dough tartlet (butter based shells used to make hors d'oeuvres, available in gourmet stores) Instructions: Combine cream, garlic, and shallot in a saucepan over low heat and reduce by about 1/3. Preheat oven to 300 degrees F. Add peas, half of the Parmesan, nutmeg, and salt and pepper to cream mixture, and continue to reduce to medium thickness, then let cool. Place a spoonful of the peas mixture into each tartlet shell. Sprinkle reserved Parmesan on top of each. Brown in oven, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 45,"Tuiles 7 tablespoons (100 grams) unsalted butter, softened 3/4 cup plus 2 tablespoons (100 grams) confectioners' sugar 2/3 cup (97 grams) all-purpose flour 3 large egg whites Instructions: In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes. Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles. Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46,"Chicken and Date Pastilla Cooking spray 1 tablespoon olive oil 1 cup onion, thinly sliced 2 teaspoons grated fresh ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups diced cooked chicken, about 2 breast halves 1/2 cup sliced pimento-stuffed olives 1/2 cup chopped dates 4 eggs, lightly beaten 1/2 cup reduced-sodium chicken broth 8 sheets phyllo dough 1/4 cup sliced or slivered almonds Confectioners' sugar Instructions: Preheat oven to 425 degrees F. Coat a 9-inch pie plate with cooking spray. Heat oil in a large skillet over medium-high heat. Add onion and ginger and cook 3 minutes, or until soft. Add cumin, coriander, cinnamon, salt, and black pepper and cook 1 minute, until spices are fragrant. Add chicken, olives and dates and cook 1 minute to heat through. Remove from heat. In a medium bowl, whisk together eggs and broth. Add to chicken mixture. Arrange 1 sheet of phyllo in the bottom of pie plate, allowing dough to hang over the edges. Spray with cooking spray and then top with another sheet of phyllo dough. Top with 1/3 of chicken mixture. Fold overhanging dough over chicken filling. Continue layering, using all sheets, 2 at a time, ending with phyllo dough, fold top sheets over, to cover the filling so nothing is hanging over the sides. Spray the surface with cooking spray and top with almonds. Bake 15 minutes, until golden brown. Sift confectioners' sugar over top just before serving. Note: Keep phyllo sheets moist in between use so they do not dry out. Cover them with a damp towel or cloth. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Ros]

" 47,"Brunswick Stew One 4-pound Chicken
3 pounds pork loin 1 tablespoon salt
5 ounces Worcestershire sauce
4 ounces wine vinegar 4 ounces rice vinegar 2 large cans whole tomatoes 1 small red pepper, seeded 4 large Vidalia onion 16 ears white corn, shucked, boiled, kernels removed Two 10-ounce packages frozen lima beans Two 10-ounce packages frozen okra Two 10-ounce packages frozen black eyed peas 6 medium garlic cloves minced 8 chicken broth bouillon cubes 1 tablespoon hot pepper sauce 1 tablespoon prepared mustard 32 ounces ketchup 10 ounces steak sauce 3 large lemons, juiced
1 dash extra hot pepper sauce Instructions: In a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving. ","[Chardonnay, Zinfandel, Malbec, Rioja]" 48,"Tuna Provencale 5 tablespoons extra-virgin olive oil 1 teaspoon ground cumin, plus additional 1 teaspoon fennel seeds, plus additional 1 clove garlic, peeled and chopped 2 sprigs thyme, leaves only 1 lime, zest finely grated Freshly ground black pepper 2 (1-pound) tuna steaks 2 Texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges 1 bulb fennel, trimmed and cut into 1/4-inch thick slices 2 small zucchini, trimmed and cut into 1/4-inch-thick slices 2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices Salt 12 fava beans, peeled 8 cherry tomatoes, halved 1 seedless orange, peeled and cut in segments 1 lemon, zest finely grated, flesh peeled, and cut in segments 4 sprigs basil, leaves only, washed 2 tablespoons Nicoise olives, pitted 1 tablespoon pistachios Vegetable oil Fleur de sel Instructions: Combine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper. Rub the marinade all over the tuna steaks. Cover and marinate in the refrigerator. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown). Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes. Separately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the fava beans and cook, stirring, for 1 minute. Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios. While the vegetables are cooking, heat a grill pan over high heat. Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare. Let rest for 5 minutes before cutting each steak into 4 slices. Divide the vegetables among 4 warm dinner plates. For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables. Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 49,"Banana Chocolate Crumbles Nonstick cooking spray 4 large bananas, sliced 1/4 cup brown sugar 1/3 cup semi-sweet chocolate chips 4 tablespoons unsalted butter, softened, divided 1 1/2 cups baking mix 2 tablespoons sugar 1/4 cup cocoa powder 1/4 cup milk, divided 3/4 cup heavy cream 2 tablespoons powdered sugar Instructions: Preheat the oven to 400 degrees. Spray an 8 by 8-inch pan with nonstick spray. Stir together the banana slices, brown sugar, chocolate chips, and 2 tablespoons butter in a bowl. Spread evenly into the prepared pan. Combine the baking mix, sugar, cocoa powder, remaining 2 tablespoons butter, and 2 tablespoons milk in another bowl. Using your fingers or a fork, combine until you get a moist crumble. Spread the topping evenly over the banana mixture. Bake until golden brown, 15 to 20 minutes. Let cool. When you are ready to serve, whip the cream with the powdered sugar. Serve the crumble topped with the whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 50,"Toffee Chocolate Chip Cookies Crisco? Original No-Stick Cooking Spray 1 cup firmly packed light brown sugar 3/4 cup Crisco? Butter Flavor All-Vegetable Shortening or 3/4 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 1 large egg, lightly beaten 2 tbsps. milk 1 tsp. salt 3/4 tsp. baking soda 1 tsp. vanilla extract 1 3/4 cups Pillsbury BEST? All Purpose Flour 3/4 cup coarsely chopped pecans 1/2 cup semi-sweet chocolate chips 1 (8 oz.) pkg. toffee baking bits Instructions: HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray. COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended. ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits. DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets. BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 51,"Crispy-Cakey Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 1/4 teaspoons salt 3/4 teaspoon baking soda 2 sticks unsalted butter, softened 3/4 cup packed light brown sugar 3/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups semisweet chocolate chips Instructions: Whisk the flour, salt and baking soda in a large bowl.
Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52,"Lime Souffle Butter flavored cooking spray Granulated sugar 1/3 cup lime curd (recommended: Dickenson's) 1 container (99g) fat-free vanilla pudding (recommended: Kraft Handi-Snacks) 4 egg whites Powdered sugar 2 thinly cut lime slices, halved, coated in granulated sugar Instructions: Preheat oven to 400 degrees F. Spray 4 (6-ounce) ramekins with butter flavored cooking spray. Lightly coat inside of ramekins with sugar; set aside. In a small bowl, stir together lime curd and vanilla pudding. Set aside. Place egg whites in a medium bowl. Use an electric mixer to beat egg whites to stiff, but not dry, peaks. Stir 1/4 of egg whites into bowl with lime mixture. Spoon mixture over bowl with egg whites and gently fold together until just combined. Divide among ramekins. Place on baking sheet and bake in preheated oven for 20 minutes or until risen and golden brown. Serve immediately garnished with a dusting of powdered sugar and half of a sugared lime slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 53,"Cran-applesauce Sundaes 1 1/2 cups all natural apple sauce 1/2 cup good quality whole berry cranberry sauce (recommended: Ocean Spray) 2 pinches ground cinnamon 2 teaspoons orange zest 2 pints French vanilla ice cream Whipped cream 1/4 cup chopped toasted pecans Instructions: For dessert, warm the apple and cranberry sauces in microwave or in a small pot over low heat and season with cinnamon and orange zest. Place a little cranapple sauce in the bottom of a sundae dish, top with 2 scoops ice cream, more sauce and whipped cream, garnish with chopped pecans. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 54,"Torta Caprese 6 ounces semisweet chocolate 1 1/2 sticks unsalted butter 2/3 cup sugar, divided 8 large eggs, separated 1 1/3 cups walnut pieces, about 5 1/2 ounces 1/3 cup all-purpose flour Confectioners' sugar for finishing Instructions: Preheat oven to 350 degrees, setting rack at middle level. Butter a 10-inch round cake pan, 2 inches deep, and cut a piece of parchment or waxed paper to fit the bottom. Cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Remove the bowl from the pan and cool slightly. In a large mixer, beat the butter with half the sugar until soft and light. Beat in the chocolate, then the yolks, one at a time, scraping bowl and beaters often. Continue beating until the mixture is smooth and light. Place the walnuts in the bowl of a food processor and grind them finely, pulsing the machine on and off at one second intervals. Be careful that the walnuts do not become pasty. Stir the walnuts into the batter. In a clean dry bowl, beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a soft glossy peak. Stir 1/4 of the whites into the batter, then fold in the rest with a rubber spatula, so that no streaks remain. Pour the batter into the prepared pan and smooth the top. Bake the Torta Caprese about 40 minutes, until the center is firm when pressed with a fingertip. Cool the cake in the pan for 10 minutes. The cake may sink slightly, though this does not affect its texture. Trim off any loose crust and invert the cake on a rack, remove the pan and allow to cool completely. Dust cake with confectioners' sugar and slide onto a platter. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 55,"Bacon Cheeseburger Salad 3 sesame seed buns, cut into 1-inch cubes 1/4 cup (1/2 stick) salted butter, melted 1 1/2 pounds ground chuck steak 1 tablespoon Worcestershire sauce Kosher salt and freshly ground black pepper 3 slices yellow American cheese, cut into quarters 3 hearts romaine lettuce 1/2 cup dill pickle slices plus 1/4 cup pickle juice from the jar 1 pound cherry tomatoes, halved 1/2 small red onion, thinly sliced into rings 6 slices cooked bacon, halved widthways Thousand Island dressing, for serving Instructions: Preheat the oven to 350 degrees F. Toss the cubed buns in a medium bowl with the melted butter, then place on a rimmed baking sheet. Bake until toasted, about 10 minutes. Preheat a grill on medium heat. Stir together the beef, Worcestershire sauce, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl until combined. Make into 12 patties. Place the patties on the grill, in batches if necessary, and cook until browned on the first side, about 2 minutes. Flip and top each with a quarter slice of cheese, then cook for 2 minutes more. Meanwhile, roughly chop the lettuce. Place in a large bowl along with most of the pickles, most of the tomatoes and most of the red onion, reserving the leftovers for garnish. Drizzle with the pickle juice and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Just before serving, top the salad with the burger patties, croutons and bacon, plus the remaining pickles, tomatoes and red onion. Drizzle with Thousand Island dressing. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 56,"Macaroni and Cheese Carbonara Unsalted butter, for the baking dish 1 tablespoon olive oil 1 1-inch-thick slice pancetta, cut into small dice 4 cloves garlic, finely chopped 3 tablespoons all-purpose flour 5 cups whole milk, or more if needed, hot 4 large egg yolks, lightly whisked 2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon cayenne pepper 2 cups (8 ounces) grated asiago cheese, plus more for the top 1 1/2 cups (6 ounces) grated Irish white cheddar cheese, plus more for the top 1 1/2 cups (6 ounces) grated American cheddar cheese, plus more for the top 1 cup (4 ounces) grated aged fontina cheese, plus more for the top 1/2 cup freshly grated parmesan cheese, plus more for the top Kosher salt and freshly ground black pepper 1 pound elbow macaroni, cooked just under al dente 1/2 cup coarsely chopped fresh flat-leaf parsley leaves Instructions: Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside. Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time. Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish. Combine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving. ; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 57,"Baby Spinach, Avocado, and Pumpkin Seed Salad 10 cups baby spinach leaves, washed and ready to use 1/2 cup green pumpkin seeds 2 (small to medium-sized) avocados 2 tablespoons olive oil 1 lime, zested and juiced 1/2 teaspoon salt Instructions: Put the spinach leaves and pumpkin seeds into a large salad bowl. Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds. Mix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify. Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58,"Lemon Brulee Tart 2 1/2 cups all-purpose flour, plus more for dusting 1/2 cup granulated sugar, plus more for topping Zest of 1 lemon Pinch salt 1 vanilla bean, seeded 2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch pieces and chilled 3 large organic egg yolks, plus 1 white 1 shot rum or grappa 1 cup whipping cream 1 cup granulated sugar 5 large egg yolks 2 large eggs Zest and juice of 2 organic lemons 2 tablespoons powdered sugar, for garnish Instructions: For the dough: Add the flour, sugar, lemon zest and salt to a stand mixer fitted with a dough hook. Mix together for 30 seconds. Add the vanilla seeds and mix to combine. Add the butter and mix on medium speed (no higher than speed 4), until the mixture looks like coarse crumbs. In a small bowl, beat together the egg yolks and the rum. Add to the mixer, as the machine keeps running on medium speed; the dough will start to form. As soon as it starts to leave the sides of the bowl, turn off the machine. By hand, on a flat surface, work the dough into the shape of a disk and refrigerate for about 1 hour.
Preheat the oven to 375 degrees F. Butter an 11-inch tart pan very well.
On a floured surface, roll the dough to about 1/4-inch thick and gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess. With a fork, poke the dough several times, all the way through to the pan. Brush the dough with a thin layer of egg white. Bake, with a sheet tray on the rack below it, until the edges of the dough look golden and crisp, 25 to 30 minutes.
For the filling: Whisk together the cream, sugar, yolks and eggs in a large bowl. Whisk in lemon juice and zest. Let rest while the tart shell bakes.
Remove the crust from oven, place on a sheet tray and pour the filling into the warm shell. Tap gently on the counter to release any excess air bubbles.
Lower the oven temperature to 300 degrees F.
Bake the tart in the oven for 40 minutes. The custard will appear firm with just a slight jiggle in the center of the tart. Remove from the oven and let cool for about 30 minutes.
To serve, remove the tart from the pan, sprinkle evenly with granulated sugar and use a torch to caramelize it. Repeat the final step twice to ensure a real crunch! Garnish with the powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59,"Autumn Layered Salad with Butternut Squash and Quinoa 1/2 cup pecan halves 1/3 cup plus 3 tablespoons apple cider vinegar 1 1/2 teaspoons Dijon mustard 1 teaspoon honey Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 1 pound peeled butternut squash chunks (about 3 cups) 1/2 cup red quinoa, rinsed well 1 bunch collard greens, stems removed and leaves cut into thin ribbons (about 8 cups)
4 ounces fresh goat cheese, crumbled 1/2 cup fresh parsley leaves, roughly chopped 6 pickled sweet piquante peppers, such as Peppadews, finely chopped 1 large crisp apple, chopped 1/3 pound deli-sliced baked honey ham, cut into bite-size pieces 2 cups sweet potato chips, slightly crushed Instructions: Preheat the oven to 350 degrees F. Spread the pecans out on a rimmed baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F. Transfer the pecans to a medium bowl. Add 1/3 cup of the vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette. Spread the squash out on a rimmed baking sheet, drizzle with 2 tablespoons of the pecan vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Let cool. (The squash can be made and refrigerated up to 2 days ahead.) Meanwhile, combine the quinoa and 1 cup water in a small saucepan. Bring to a simmer, cover, adjust the heat to medium-low and cook until all the water is absorbed and the quinoa is tender, 15 to 20 minutes. Let cool in the pan. (The quinoa can be made and refrigerated up to 2 days ahead.) Put the collards in a medium bowl, and add the remaining 3 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the collards, and let sit until the greens are tender, about 30 minutes, tossing and massaging again about halfway through. Combine the goat cheese, parsley and piquante peppers in a small bowl. Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with the quinoa, then add the following in separate layers: half the collard greens, the roasted squash, the goat cheese mixture, the apples, the ham, and the remaining collard greens. Top with the sweet potato chips. (The salad, except for the chips, can be put together, covered and refrigerated up to 2 hours ahead; top with the chips right before serving.) If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining pecan vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 60,"Soft-Shell Chili Crabs with Mango Noodle Salad 4 fresh or frozen soft-shell crabs 2 tablespoons peeled and grated fresh ginger 1 tablespoon peanut oil 1 tablespoon Shaohsing rice wine 1 teaspoon Chinese five-spice powder 1/4 teaspoon cayenne powder Peanut oil, for frying 2 heaping tablespoons plus 1 cup sweet potato starch 2 eggs, beaten 2 large pinches sea salt 2 large pinches crushed dried cl flakes Mango Noodle Salad, recipe follows 1 tablespoon finely sliced chives, for garnish 2 Fresno chiles, seeded and sliced, for garnish 4 ounces mung bean noodles or rice noodles, rehydrated 6 ounces baby spinach or arugula 1 Fresno cl, seeds removed and finely sliced 1 mango, peeled, stone removed and diced 1/4 cup rice wine vinegar 3 tablespoons sweet chili sauce 1 tablespoon fish sauce 1 tablespoon lime juice 1 tablespoon peanut oil Instructions: Prepare the crab by cutting away the face (this can taste bitter), slicing just behind the eyes. Next, lift the flap on the underside of the crab and cut this off. Loosen the top \shell\ of the body and remove the gills. Rinse the crabs well.
For the marinade: Mix together the ginger, peanut oil, rice wine, five-spice powder and cayenne in a bowl. Add the crabs, cover with plastic wrap and marinate for 30 minutes.
Fill a wok halfway with peanut oil. Place over medium-high heat and heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
In a shallow bowl, stir together 2 heaping tablespoons sweet potato starch with the beaten eggs (the batter can have some lumps). Remove the crabs from the marinade. Dip the crabs in the batter and then dredge again in the remaining sweet potato starch. Carefully lower the crabs into the hot oil using a slotted spoon. Deep-fry until golden brown, 3 to 4 minutes. Drain on paper towels and season with the salt and dried cl flakes while they are still hot.
Serve immediately over Mango Noodle Salad and garnish with the chives and Fresno chiles. In a large bowl, toss together the noodles, spinach, chiles and mango and set aside.
Whisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61,"Smoked Sausage Rice and Peas 10 ounces frozen black-eyed peas, thawed Kosher salt 2 tablespoons extra-virgin olive oil 6 ounces turkey kielbasa (or other smoked sausage), thinly sliced 1 large bunch scallions, sliced, white and green parts separated 2 small ribs celery, diced 6 cloves garlic, sliced 1 jalapeno, finely chopped 2 teaspoons jerk seasoning 2 teaspoons chopped fresh thyme 2 tablespoons tomato paste 1 cup uncooked long-grain brown rice 2 bay leaves 4 cups stemmed and chopped collard greens Instructions: Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil. Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir. Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves. Just before serving, add the scallion greens and fluff with a fork. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 62,"Brussels Sprouts with Bacon And Herbs 2 lbs. fresh Brussels sprouts, trimmed and halved, or quartered if large kosher salt 3 slices bacon, diced 2 large garlic cloves, minced 1/2-cup chopped flat leaf parsley freshly ground black pepper Instructions: Bring salted water to a boil in a medium saucepan, add Brussels sprouts and boil uncovered until just tender. Drain in a colander and set aside. In a large heavy skillet, cook bacon until crisp and fat is rendered. Remove bacon pieces with a slotted spoon and pour off all but a tablespoon of fat.
Add garlic and cook, stirring, over medium high until garlic is softened and just beginning to brown, about three minutes. Add Brussels sprouts and cook, stirring, until they are heated through. Stir in parsley and season with additional salt and black pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63,"Pasta E Fagioli 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, finely chopped 1 small red onion, finely chopped 1 small carrot, finely chopped 1 small celery stalk, finely chopped 3 (ounces) pancetta, diced 3 fresh sage leaves 1 sprig fresh rosemary Salt and freshly ground black pepper 2 cups cannellini beans 4 1/4 cups water 1/2 pound spaghetti 1/2 cup freshly grated Parmigiano Reggiano cheese Fresh parsley, finely chopped Instructions: In a large pot, heat up the extra-virgin olive oil and saute the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste. Add the beans and cook for a few minutes. With the back of a fork, mash up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency. Let rest for 10 minutes off the heat. Add the freshly grated Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 64,"Carrot Cake Cupcakes 2 cups sugar 1 1/3 cups vegetable oil 1 teaspoon pure vanilla extract 3 extra-large eggs 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons kosher salt 3 cups grated carrots (less than 1 pound) 1 cup raisins 1 cup chopped walnuts 3/4 pound cream cheese, at room temperature 1/2 pound unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 pound confectioners' sugar Instructions: Preheat the oven to 400 degrees F. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined. Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth. When the cupcakes are cool, frost them generously and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 65,"Koolickles One 32-ounce jar whole dill pickles 2/3 cup sugar
1 envelope unsweetened drink mix, such as Kool-Aid Instructions: Remove the pickles from the jar and slice if desired. Add the sugar and drink mix to the liquid in the jar and stir to dissolve. Add the pickles back to the jar. Refrigerate for at least 1 week, turning every day or so. ","[Chardonnay, Riesling, Gewrztraminer]" 66,"Italian Mixed Salad 2 teaspoons olive oil 12 ounces turkey sausage, casings removed 1/2 head romaine lettuce, cut into bite-size pieces 1/2 head butter lettuce, cut into bite-size pieces 1/4 head iceberg lettuce, cut into bite-size pieces 2 tomatoes, coarsely chopped 6 ounces Provolone, cubed 3/4 cup rinsed canned red kidney beans, patted dry 3/4 cup rinsed canned garbanzo beans, patted dry Red Wine Vinaigrette, recipe follows Salt and freshly ground black pepper Instructions: Heat the oil in a heavy medium skillet over medium-high heat. Add the sausage and cook until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8 minutes. Transfer the sausage to a plate. Cool to room temperature. Chop and combine the lettuce, tomatoes, cheese, and cooked sausage in a large bowl. Add beans and enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 67,"Simple Scrambled Eggs 8 large eggs Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter Instructions: Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68,"Dragon Potatoes 1 pound dried black beans 2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon dried basil
5 cloves garlic, chopped 2 bay leaves
1 medium yellow onion, chopped
Salt 1 1/2 pounds boneless pork butt 1 1/2 teaspoons ground chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
3/4 teaspoon salt
3/4 teaspoon pepper
5 guajillo chiles, stems removed, soaked in water and blended
3 cloves garlic, minced
1 bay leaf
1 medium yellow onion, chopped
2 pounds red potatoes, unpeeled 1/2 cup (1 stick) margarine or butter
2 tablespoons chopped fresh rosemary
2 tablespoons coarsely ground pepper
1 ripe avocado 1 1/2 cups chopped fresh cilantro
1 clove garlic 1 jalapeno, stem removed and halved
1/2 cup almond or soy milk
2 jalapenos, sliced 1 cup shredded jack cheese
1/2 cup diced tomatoes
1/2 cup diced green onions
1/4 cup chopped fresh cilantro
5 tablespoons sour cream
Instructions: For the black beans: Soak beans overnight. Put the beans in a large stockpot and add 8 cups cold water. Bring to a boil, then add cumin, chili powder, oregano, basil, garlic, bay leaves, onion and salt. Cover and simmer until the beans are tender, about 1 1/2 hours. For the carnitas: Preheat the oven to 350 degrees F. Cut pork into 4 or 5 pieces. Rub chili powder, cumin, oregano, salt, pepper and cl sauce all over the pork and place in a baking pan. Add the garlic, bay leaf and onion. Add 1 cup of water to the pan and cover with foil. Bake until meat is tender and will shred with a fork, 1 1/2 hours. For the rosemary potatoes: Put potatoes in a pot of water and bring to a boil. Cook until tender when pierced with a fork, about 30 minutes. Drain the water and set the potatoes aside to cool. When the potatoes are cool enough to touch, smash them with your hands to flatten them into patties. Heat half the margarine on a flat-top grill or griddle until melted, then add the smashed potatoes. Put the remaining margarine or butter on top of the potatoes and sprinkle with rosemary and black pepper, then cook until golden brown, about 6 minutes. Flip the potatoes, then cook until golden brown, an additional 6 minutes. (Keep the flat-top hot.) For the avocado sauce: Put avocado flesh, cilantro, garlic and jalapeno in a blender. Blend while slowly adding milk of choice. For the dragon potatoes: Divide potatoes among 5 plates. Cover with black beans and top with carnitas. Grill the jalapenos on the flat-top for 1 minute and place on top of carnitas. Top dish with jack cheese, tomatoes, green onions, cilantro, sour cream and avocado sauce. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 69,"Omelet with Strawberries 7 to 8 medium strawberries, hulled and thinly sliced 2 tablespoons granulated sugar 1 tablespoon white wine vinegar 4 large eggs, beaten, at room temperature 2 tablespoons granulated sugar 1 tablespoon heavy cream 1/2 teaspoon kosher salt 3 tablespoons finely chopped fresh mint 1 tablespoon unsalted butter, at room temperature 1/2 tablespoon extra-virgin olive oil 1/2 cup heavy whipping cream 11/2 teaspoons powdered sugar 1 teaspoon vanilla extract Instructions: For the strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl. Allow the mixture to stand for 15 minutes. Strain before using. For the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl. Stir in the mint. Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet. Add the egg mixture and cook until almost set, about 4 minutes. Spoon the strawberry mixture down the center of the omelet. Fold the edges of the omelet over the strawberries. Cook until the egg mixture has set, 3 to 4 minutes. For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks. Cut the omelet into slices and serve with whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 70,"Peanut Butter Dip 1 cup vegetable broth 1/2 cup peanut butter 3 tablespoons chopped shallots 1 teaspoon Worcestershire sauce 1 garlic clove, minced 1 teaspoon sugar Salt and freshly ground pepper, to taste Optional: 1 jalapeno, chopped Celery sticks or grilled chicken fingers as an accompaniment Instructions: In a small saucepan over low heat combine vegetable broth, peanut butter, shallots, Worcestershire, garlic, sugar, salt and pepper and optional jalapeno. Cook until the mixture thickens, about 15 minutes, stirring constantly. Serve with celery sticks, grilled chicken fingers. ","[Chardonnay, Riesling, Gewrztraminer]" 71,"Strawberry and Tequila Cooler 16 ounces strawberries, fresh Lemon slices 4 sprigs fresh mint, plus leaves for garnish 4 ounces agave syrup 6 to 8 ounces tequila Crushed ice Club soda Instructions: Muddle the strawberries with the lemon slices, mint, and agave syrup in a large pitcher. Add the tequila and stir well. Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 72,"Warm Russian 1 ounce vodka 1 ounce brandy
1/2 ounce coffee liqueur
1/2 ounce heavy cream
Ground cinnamon, for garnish
Instructions: Combine the vodka, brandy, coffee liqueur and heavy cream in a cocktail shaker with ice and shake. Pour into 2 shot glasses and serve with a pinch of cinnamon. ","[Vodka, Brandy, Cream]" 73,"Ginger Martini 3 ounces vodka 1/2 to 1 ounce Ginger Syrup, recipe follows 1/2 teaspoon freshly squeezed lime juice Candied ginger and lime twist, for garnish 1 lemon 2 cups coarsely chopped fresh ginger with peel (about 8 ounces) 1 cup sugar 2 cups water Instructions: Fill a cocktail shaker or small pitcher with ice. Add the vodka, ginger syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Add twist and serve. Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor. Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week. ","[Gewrztraminer, Riesling, Pinot Grigio, Sauvignon Blanc]" 74,"Curried Cauliflower Soup 3 tablespoons unsalted butter 1 1/2 teaspoons finely grated peeled fresh ginger 2 cloves garlic, finely chopped 1 onion, chopped Kosher salt and freshly ground black pepper 1 head cauliflower (about 1 1/2 pounds), trimmed and cut into florets 2 teaspoons curry powder 4 cups low-sodium chicken broth or water Fresh cilantro leaves and chopped salted cashews, for serving Instructions: Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly. Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 75,"Gimme Some Skin Skin of 1 chicken (in as big of sheets as possible) 4 pieces of very plain white sandwich bread (Pepperidge Farm white loaf does nicely) 1 tablespoon Duke's mayonnaise Kosher salt and freshly ground pepper Dry marjoram, to sprinkle Instructions: Start by removing the skin from the chicken and spread, fat-side down, on paper towels or paper plates to dry. (I'm a huge fan of paper plates in the kitchen.) Be sure to get the skins as flat and stretched as possible. Dry for 10 minutes. Crank your waffle iron to high. When the skins are dry, move carefully to the waffle iron; depending on your model you may only get a couple of pieces in at a time. Do not allow them to overlap. Cook 2 to 3 minutes, then use a spatula or kitchen tweezers to flip and rotate the skins about 45 degrees. Continue cooking until golden brown and crisp: about 5 minutes total. Remove to a rack and season with salt and pepper. Repeat until all the skins have been converted into meat crackers, stopping halfway through to carefully pour the rendered fat (schmaltz) into a heatproof bowl. DO NOT DISCARD AS THIS IS ESSENTIALLY GOLD. To make sandwiches, brush one side of a single piece of bread liberally with schmaltz.
Place the bread schmaltz-side down on the waffle iron. Spread with mayonnaise then top with a layer of the skin and season with the marjoram. Spread some mayonnaise on one side of a second slice of bread and close the sandwich, mayonnaise-side down. Brush the top with schmaltz and close the waffle iron lid. Weigh the top of the waffle iron down with a cast-iron skillet or a 28-ounce can of tomatoes. After 2 minutes check for doneness. When you peek under the bread corner it should be golden brown and everything should be crisp. EVERYTHING. Repeat the process with the remaining bread and ingredients.
Serve as is or cut into quarters. Serve with the soup or just binge right then and there with no apologies. If so, shower afterwards. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 76,"Sweet Potato and Black Bean Burritos 1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2 Spanish onion, finely diced
1 jalapeno, seeded and finely chopped
1 tablespoon chili powder
1 tablespoon tomato paste
1/2 teaspoon dried Mexican oregano
2 cups packed fresh baby spinach
One 15-ounce can black beans, drained
One 14.5-ounce can diced tomatoes
1 cup crumbled queso fresco
Juice of 1 lime Ten 10-inch whole-wheat tortillas
1 bunch fresh cilantro, chopped
Hot sauce, as desired
Instructions: Preheat the oven to 425 degrees F. Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside. Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed. Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months. To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 77,"Mamie's Chicken Stew 2 tablespoons/30 ml canola oil One 4-pound/2 kg whole chicken 2 large carrots, peeled and roughly chopped
2 stalks celery, chopped 2 medium onions, chopped 1 head garlic, halved 1 leek, chopped 1 tablespoon/15 ml peppercorns A handful fresh parsley, leaves torn About 10 sprigs fresh thyme Salt and freshly ground black pepper
4 potatoes, cubed 12 ounces/375 g bow tie pasta Instructions: In a large saucepan, heat the oil over medium-high heat. Add the chicken, stir to coat and cook until brown on all sides, about 5 minutes. Add the carrots, celery, onions, garlic and leek and continue cooking until the vegetables are a light brown. Add enough water to cover the chicken, and then add the peppercorns, parsley and thyme. Stir to mix and bring to a simmer. Reduce the heat to low and let simmer until the meat falls off the bone, about 2 hours.
Keep the chicken aside and let cool. Keep the stock. Debone and cut the meat in chunks. Strain and skim the fat from the stock. Adjust the seasoning with salt and pepper. (This step can be done the day before.)
Add the potatoes to the stock and cook for 20 minutes. Skim the surface if necessary. Add the pasta and continue cooking until the pasta is al dente, 8 to 10 minutes. Add the chicken chunks. Adjust the seasoning and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 78,"Southwest \Dug-Up\ Brownies 8 ounces unsalted butter, plus more for greasing 6 ounces dark chocolate
3 tablespoons unsweetened cocoa powder
3/4 teaspoon ancho cl powder
1/2 teaspoon ground cinnamon
1/4 teaspoon chipotle powder
1 cup sugar
1 tablespoon vanilla extract
1 teaspoon salt
3 eggs
1 cup all-purpose flour
1 vanilla bean, split lengthwise and minced 1 pound confectioners' sugar 2/3 cup unsweetened cocoa powder 7 tablespoons unsalted butter
1/3 cup boiling water
1/4 teaspoon salt
1/4 teaspoon vanilla extract Caramelized cacao nibs, for garnish Instructions: For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with butter and line with parchment paper. Place the butter and chocolate in a medium, non-reactive metal bowl and set over simmering water. Stir occasionally and whisk in the cocoa powder, cl powder, cinnamon and chipotle powder until smooth, then set aside. In a mixing bowl, whisk together the sugar, vanilla, salt and eggs for about 30 seconds. Add the warm chocolate mixture to the sugar mixture and then mix in the flour just until combined, to avoid over-mixing. Pour the batter into the prepared pan and cook for 35 minutes. Cool the brownies for at least 1 hour before frosting. For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners' sugar, cocoa powder, butter, boiling water, salt and vanilla extract. Beat on low speed for 1 minute, then beat on high speed for 2 minutes. Frost the brownies, then sprinkle some caramelized cacao nibs on top to garnish. Cut into 1-inch squares and serve.
","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 79,"Spaghetti and Clams 4 (6 ounce) cans clams chopped or minced 1 dozen fresh little neck clams 1 large white onion 6 cloves garlic chopped finely Salt and black pepper Handful oregano, chopped 1 large green pepper, chopped 6 tablespoons olive oil 1/4 dry white wine 1/4 cup fresh basil, if dry, then 1/8 cup Heaping tablespoon garlic powder 1 small bottle clam juice 2 pounds linguini or spaghetti Instructions: Coat the bottom of a pan with the olive oil. Saute onion, green pepper, and chopped garlic in the olive oil.
In a large pot combine clam juice, oregano and basil and a dash of salt and black pepper. Add Sauteed ingredients and 1/2 cup to 1 cup water. Bring all ingredients to a slow boil. Then add 1/4 cup dry white wine and chopped or minced clams.
Let mixture continue to cook at a slow boil. Then add thoroughly cleaned little neck clams in shell. Add garlic powder, remaining oregano, and basil. Stir, cover, cook until necks open, (discard any clams that do not open, approximately 5 to 6 minutes). Stir again. Cover. Let simmer for 20 minutes stirring occasionally.
To boiling water, add linguini or spaghetti. Cook 8 to 10 minutes. Strain spaghetti and put in bowl. Pour clam mixture over top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 80,"Ron's Baked Alaska One 10-inch round cake layer (of any type) or 3-inch circles cut out of a cake layer Liquor of choice or cooled coffee, for sprinkling, optional 2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened 2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened
Swiss Meringue, recipe follows 9 large egg whites, at room temperature 1 1/2 cups sugar 2 teaspoons vanilla extract Instructions: Place the cake circle on a heat-proof plate. Optionally, sprinkle with liquor of choice or cool coffee. Spread the softened ice cream on the cake in a tall dome shape. It's nice to use two different kinds for a surprising effect. Freeze until the ice cream is hard, about 2 hours.
Cover the cake and ice cream dome completely in a thick layer of Swiss Meringue. Make little peaks all over with the spatula to create a prickly effect, or create swirls with the back of a spoon. At this point, the dessert can be re-frozen for few hours before baking.
Shortly before serving, place the plate under the broiler (or in a preheated 500 degree F oven). The outer skin of the meringue will turn brown, while maintaining a soft core. The ice cream will remain frozen underneath. Place the egg whites and sugar in a large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 81,"QB Poppers 6 bacon strips 6 medium jalapeno peppers, seeded 1/2 pound Monterey jack cheese, shredded 1/2 pound sharp Cheddar, shredded Instructions: Cook the bacon in a skillet over medium heat until 75 percent done. Combine the cheeses in a small bowl. Stuff each pepper with some cheese, wrap the peppers with the bacon strips, and secure with toothpicks. Preheat a grill to 375 degrees F. Preheat the oven to 450 degrees F. Grill on a hot grill until grill marks appear, about 5 seconds. Remove them immediately to a small sheet pan and bake them in the oven until cooked through. Remove the peppers from the oven to a serving plate and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 82,"Ruby's Barbecue Sauce 6 tablespoons soybean oil 1 medium onion, diced 4 jalapeno peppers, stemmed and diced (do not remove seeds) 1 tablespoon salt 1 tablespoon dry mustard powder 1/2 tablespoon black pepper 1/2 tablespoon cayenne pepper 1/2 teaspoon garlic salt 1/2 cup brown sugar 3/4 cup cider vinegar 3 cups ketchup 1/2 cup molasses 1/2 cup Worcestershire sauce 1 cup water Instructions: Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning and sticking to bottom. Strain sauce to remove onions and jalapenos before serving. ","[Zinfandel, Merlot, Malbec, Shiraz]" 83,"Boiled Potatoes with Butter 1 pound small new potatoes 1 head garlic, halved crosswise 1 bay leaf 1 teaspoon black peppercorns Kosher salt 2 to 4 tablespoons unsalted butter Freshly ground black pepper Instructions: Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size. Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 84,"Arroz con Pollo 2 teaspoons salt 1 teaspoon garlic powder 1/2 teaspoon dried cumin 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed 3 tablespoons vegetable oil 1 small yellow onion, finely diced 1 green bell pepper, diced 1 red bell pepper, diced 1 1/2 teaspoons salt 1 1/2 cups long-grain rice 2 cloves garlic, finely diced 1 1/2 cups low-salt chicken stock 1/2 cup tomato sauce Instructions: Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving. ","[Chardonnay, Rioja, Tempranillo, Garnacha]" 85,"Grilled Monterey Sardines 5 ounces fresh sardines 1-ounce lemon juice 2 garlic cloves, chopped 1/2 cup olive oil 1/3 cup water 1/2 teaspoon salt 2 ripe tomatoes, chopped 3 green onions, chopped 4 cloves garlic, chopped 1/4 cup chopped basil leaves 1/2 cup chopped red onions 1/3 cup chopped parsley 1/4 cup olive oil 3 tablespoon crushed red pepper 1/4 teaspoon salt 1/4 teaspoon black pepper Angel hair pasta and/or antipasto salad, or serving, optional Instructions: Whisk together all marinade ingredients and marinate the sardines for 2 hours For the Salsa: Mix all the ingredients in a large bowl. Preheat grill to medium heat. Lightly oil the grill. Place the sardines on the preheated grill and discard marinade. Cook sardines for 5 to 7 minutes (depending on size) or until they flake easily with a fork. Serve with angel hair pasta, and/or antipasto salad, if desired. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 86,"Roasted Quail Date and Pomegranate Marinade 4 quails 1 small onion, finely diced 1/4 cup diced celery 1 small garlic clove, diced 1/2 cup date syrup 1/2 cup pomegranate syrup 1/2 cup red wine 1/4 cup honey 1/4 teaspoon cumin powder 1/4 teaspoon anise seed 1/4 teaspoon sumac 1/4 teaspoon coriander powder 1 tablespoon extra-virgin olive oil Pomegranate seeds, fresh Parsley leaves, or basil chiffonade Instructions: Remove the backbones from the quail or ask your butcher to do this for you. Rinse and dry them on paper towels. Place in a shallow pan. Mix remaining ingredients, except pomegranate seeds and parsley, in a large bowl. Pour mixture over the quail and refrigerate for 30 minutes to 1 hour. Preheat oven to 450 degrees F. Drain the quail and keep the marinade. Place the quail in a roasting pan with some olive oil and roast them for 15 minutes or until done. Meanwhile, strain the marinade into a pot and bring it to a boil. Reduce the heat and cook until syrupy. You may wish to add 1 teaspoon of butter or olive oil. Mix well. Taste the marinade and season, to taste. Pour the sauce onto 4 plates and place the roasted quail on top. Garnish with pomegranate seeds and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 87,"Sunny's Family Therapy Cranberry Rosemary Digestif 1/2 cup water 1 cup cranberries 1 cup sugar 3-inch cinnamon stick 2 sprigs rosemary Pinch salt 1 lemon, zested Ice 200 ml bottle whiskey Instructions: Add the water, cranberries, sugar, cinnamon stick, rosemary, salt and lemon zest to a medium saucepan. Bring to a boil over medium heat. Lower the heat and simmer until slightly reduced in volume and thickened to a syrup. Remove from the heat and strain through a fine mesh sieve into a bowl. Discard the solids. Refrigerate until cool, about 30 minutes. To make a drink: Put a handful of ice in a drink shaker along with 1 1/2 ounces of whiskey and 1 tablespoon of the cranberry syrup. Shake gently a few times and strain into a glass. Repeat for the remaining drinks and serve. ","[Bourbon, Rye Whiskey, Cognac, Port]" 88,"Creamy Pumpkin Lasagna 4 cups medium-diced pumpkin or winter squash Unrefined coconut oil
Kosher salt and coarsely ground black pepper
1 medium onion, small diced
2 cloves garlic, chopped
2 1/2 pounds Swiss chard, stemmed, leaves chopped (16 cups packed)
2 teaspoons poultry seasoning
16 ounces cream cheese, room temperature
2 cups milk
1 teaspoon cayenne pepper
2 cups full-fat ricotta
2 eggs, whisked 2 cups grated Gruyere
2 cups grated Parmesan
9 ounces no-boil lasagna noodles, such as Barilla
4 ounces pesto, store-bought or homemade, recipe follows 6 cloves roasted garlic 1/2 cup toasted pecans
Zest and juice of 1 lemon
4 cups basil leaves
2/3 cup grated aged Gouda
Kosher salt
1 cup extra-virgin olive oil
Instructions: Preheat the oven to 350 degrees F. Add the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes. Meanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside. Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat. In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside. Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture. Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes. Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes. Let rest for 15 minutes before serving. Add the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 89,"Crispy A.M. Wraps 24 frozen tater tot rounds 1 pound breakfast sausage
1/4 cup whole milk
8 large eggs
Four 12-inch flour tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup salsa
1 cup sour cream
1 avocado, sliced
4 tablespoons olive oil.
Instructions: Cook the tater tot rounds according to the package instructions. Set aside. Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat. Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside. To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 90,"Thanksgiving Turkey Cookies 1 roll (16.5 oz) Pillsbury(R) refrigerated sugar cookies or 1 package (16 oz) Pillsbury? Ready To Bake!? refrigerated sugar cookies (24 cookies) 1 container (16 oz) chocolate creamy frosting Candy corn Orange decorating icing Black decorating gel Miniature candy-coated chocolate baking bits Instructions: Bake cookies as directed on roll or package. Cool completely, about 10 minutes. Spoon chocolate frosting into 1-quart Ziploc(R) Brand storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 91,"Awesome Apple Pie-lets 2 tablespoons granulated sugar 2 teaspoons cornstarch 1 teaspoon ground cinnamon, plus more for topping, optional 1/4 teaspoon vanilla extract 1/8 teaspoon salt 3 cups peeled and chopped apples (preferably Fuji) 6 large square egg roll wrappers 18 sprays no-calorie butter spray Fat-free whipped topping, for topping, optional Instructions: Preheat the oven to 350 degrees F. In a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, about 7 to 10 minutes. Reduce heat to low and, stirring often, cook until thick and gooey, 1 to 2 additional minutes. Transfer to a bowl and set aside to cool. This is your pie filling. Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside. Place egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. Repeat as needed while preparing your pockets, as it will help seal them. Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides. Fold the top 1/2 of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on 3 sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, leaving you with 6 pie-lets. Spray the top of each pocket with 3 sprays butter. Bake in the oven until the edges begin to brown, 15 to 18 minutes. Allow to cool for 5 minutes. Top with additional cinnamon and whipped topping, if using. Dig in! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 92,"Lasagna al Forno 1 pound dried lasagna noodles Olive oil 1 onion, chopped 2 cloves garlic, sliced 2 tablespoons fresh basil, chopped 2 tablespoons fresh oregano, chopped 3 bay leaves 1 1/2 pounds ground beef 1 pound ground Italian sausage 6 ounces tomato paste, (1 can) 30 ounces ricotta cheese, (2 containers) 1/4 cup Italian flat-leaf parsley, finely chopped Salt and black pepper, to taste 2 eggs, lightly beaten 1/2 cup grated Parmesan cheese 4 cups tomato sauce, prepared 1 pound mozzarella cheese, shredded Grated Parmesan and mozzarella, for topping Instructions: Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with. Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool. In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper. To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 93,"Pork Chops with Mashed Potatoes, Brussels Sprouts and a Mushroom Madeira Sauce 3 cups Brussels sprouts, quartered 2 tablespoons grapeseed oil
1/2 cup chopped onions
2 cloves garlic
1/2 cup chicken stock
2 tablespoons unsalted butter
3 to 5 Yukon gold potatoes, peeled and cut in large cubes 1 cup heavy cream, warmed
1 stick (4 ounces) unsalted butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 4 tablespoons (2 ounces) unsalted butter 1/2 cup minced onions
8 cups cremini mushrooms, quartered
1/2 bunch fresh thyme, chopped
1 cup Madeira wine
1/2 cup heavy cream
4 cups prepared demi-glace
Kosher salt and freshly ground black pepper 4 center-cut boneless pork chops (6 to 8 ounces each) Kosher salt and freshly ground black pepper Grapeseed oil, for sauteing 1/2 cup Madeira wine Instructions: For the Brussels sprouts: Bring a large pot of water to a boil. Add the Brussels sprouts and blanch until tender-crisp. Drain and rinse with cold water to stop the cooking; set aside. Heat a saute pan to medium-high heat and add the oil followed by the onions and garlic. Sweat the onions and garlic for a few minutes. Add the Brussels sprouts and sear until golden brown, about 2 minutes. Deglaze with the chicken stock and then swirl in the butter. Reserve. For the mashed potatoes: In a large pot filled with water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes in a colander and transfer them back to the pot. Add the cream, butter and salt and pepper to taste and mash until smooth. Reserve. For the mushroom madeira sauce: Heat a saucepan over medium heat and add the butter. Add the onions and sweat for a few minutes. Add the mushrooms and thyme and cook over medium-high heat until slightly caramelized. Deglaze the pan with the Madeira and cook out the alcohol for about 1 minute. Add the heavy cream and reduce by a third. Lower the heat, add the demi-glace and simmer until the sauce coats the back of a spoon. Season with salt and pepper. For the pork chops: Sprinkle the pork chops with salt and pepper. Add some oil to a hot saute pan and sear the chops for about 4 minutes. Flip and cook on the other side until the internal temperature reaches 155 degrees F, another 4 minutes. Remove the pan from the heat, drain off any excess oil and deglaze with the Madeira, leaving the pork in the pan. Return to the heat and cook off the alcohol for about 2 minutes. Reserve. To create the plate: Place some mashed potatoes on the center of each plate. Follow with some Brussels sprouts. Place a pork chop on top and spoon sauce all over. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 94,"Baked Halibut with Wine and Herbs 4 sprigs thyme 8 sprigs parsley 2 bay leaves, preferably fresh 8 cloves garlic, smashed 2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish Kosher salt and freshly ground black pepper 3/4 cup dry vermouth 4 tablespoons extra-virgin olive oil 2 teaspoons freshly squeezed lemon juice 12 cherry or pear, red and yellow tomatoes, for garnish Optional serving suggestion: Tapenade, recipe follows 1/2 cup pitted and chopped kalamata olives 1 tablespoon extra-virgin olive oil 1 teaspoon fresh thyme leaves 1 teaspoon finely grated lemon zest Freshly ground black pepper Instructions: Preheat oven to 450 degrees F. In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes. Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes. To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 95,"Green Eggs and Ham 1 tablespoon extra-virgin olive oil 1 tablespoon butter 2 large shallots, finely chopped 1 (10-ounce) box frozen chopped spinach, defrosted in microwave and liquids drained 1/3 to 1/2 cup heavy cream, eyeball it Salt and freshly ground black pepper Freshly grated nutmeg, to taste 8 slices deli ham or prosciutto di Parma 8 eggs Instructions: Preheat oven to 375 degrees F. In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste. Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 96,"Pumpkin Caramel Baked Alaska Two 15.25-ounce boxes spice cake mix (or make your own), plus required ingredients 2 pints pumpkin ice cream, slightly softened
2 pints salted caramel ice cream, slightly softened
1 container store bought vanilla frosting (or homemade vanilla buttercream) Remaining cake scraps 3 1/2 cups confectioners' sugar 6 large egg whites
1 teaspoon ground cinnamon 1 teaspoon kosher salt
Orange gel food coloring, for the meringue Black and white gum paste, for eyes and mouth, optional Brown gum paste, for stem, optional Green gum paste, for vines and leaves, optional
1 cup cinnamon-flavored whiskey
Instructions: For the base: Bake each box of spice cake according to the package instructions in parchment-lined half-sheet pans, jelly roll pans or rimmed cookie sheets. Let cool. Line 2 deep 6- to 8-inch freezer-safe bowls with plastic wrap. Using a 4-inch round cookie cuter, cut out 2 circles of cake and place 1 in the bottom of each bowl. Layer about half a pint of softened pumpkin ice cream on top of each layer of cake. Using a 5-inch round cookie cutter, cut out 2 more circles of cake and place them on top of the pumpkin ice cream. Layer about half a pint of softened salted caramel ice cream on top of each layer of cake. Using a 7-inch cookie cutter cut out 2 more circles and layer them on top of the salted caramel ice cream. On one of the bowls layer the remaining pumpkin ice cream on top of the top layer of cake. (The second bowl should have its top layer as cake and not ice cream.) Freeze both bowls until completely solid, 4 hours up to overnight. Unmold the cake and ice cream layers from the bowls and press the flat-edges together to make a ball.
For the crumb coating: Using 1 container of store bought vanilla frosting (or homemade vanilla buttercream) frost the entire outside of the ball until fully covered. If necessary pop the cake into the freezer if the ice cream starts to melt while frosting.
Place the remaining cake scraps into a food processor and pulse until coarsely ground. Coat the entire exterior with the crumbs and place back into the freezer until frozen solid, about 2 hours. For the meringue: In the bowl of a stand mixer fitted with the whisk attachment, whisk together the confectioners' sugar and egg whites until combined. Place the bowl over a pot of simmering water and heat, whisking occasionally, until the mixture is very hot. Carefully transfer the contents of the bowl to the mixer and whisk on medium-high speed until fluffy and slightly cooled, about 4 minutes. Add the cinnamon, salt and food coloring to make pumpkin-orange and whisk on medium to combine.
For the decorations: Roll gum paste out and cut into the eyes, mouth, stem and vines and decorate the pumpkin, if using.
Remove the ice cream and cake ball from the freezer. Unmold the cake from the the bowls and remove the plastic wrap. Place the ball on a serving plate. Spread the meringue over the ball or transfer the meringue to a pastry bag and pipe it over the ball.
Make a comb to make the pumpkin grooves: Cut the outer hard ring of a plastic deli container lid off. Cut out the shape of \3\ on one side of the lid (discard the cut out piece). In one motion, us the shaped lid to comb the meringue from the bottom to the top of the cake. Clean the excess meringue off of the comb and repeat until the pumpkin is fully grooved. (If desired, use a kitchen torch to slightly brown the meringue in the grooves to add dimension). Decorate the pumpkin with with the gum paste eyes, mouth, stem, vines and leaves. Return the pumpkin to the freezer until ready to serve. To serve: Gently heat the whiskey in a small saucepan over a low flame or in the microwave in a heat-proof gravy boat or glass measuring cup until hot and almost boiling. Ignite the hot whisky with a grill starter or lighter and pour over the pumpkin. Cut into slices and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 97,"Mint Chocolate Cheesecake 20 chocolate wafer cookies 3 tablespoons unsalted butter, melted 3 tablespoons sugar Pinch fine salt 8 ounces semisweet chocolate, finely chopped 8 ounces cream cheese, at room temperature 1 1/3 cups sugar, divided 1 1/2 cups sour cream, divided 2 large eggs, at room temperature 1/4 cup white creme de menthe (see Cook's Note ) 3 drops natural green food coloring, optional Chocolate curls, for garnish Instructions: For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil. Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes. Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.) Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes. Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight. Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 98,"Culver Crest Popcorn Chicken 1 pound boneless skinless chicken thighs 2 teaspoons ground fennel seed 2 teaspoons ground mustard seed 2 teaspoons salt
1 teaspoon freshly ground black pepper 1 cup buttermilk 1 small onion, sliced
1/2 cup all-purpose flour 2 eggs
1 1/2 cups panko breadcrumbs
2 teaspoons ground fennel seed 2 teaspoons paprika
2 teaspoons salt 1/2 teaspoon freshly ground black pepper Canola oil, for frying Instructions: For the chicken and marinade: Cut each chicken thigh into bite-size pieces, approximately 1 1/2 by 1 1/2 inches. In a large resealable plastic bag, combine the fennel, mustard, salt and black pepper. Add the chicken and massage the bag so the chicken is thoroughly coated in the spices. Add the buttermilk and onions, and massage the bag again to mix the ingredients. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight. For the breading: Set up a breading station by lining up 3 small baking dishes or pie plates. In one dish, add the flour. In the second, whisk the eggs with 3 tablespoons water. In the third, mix together the panko, fennel, paprika, salt and black pepper. A few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour. Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off. Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated. Place the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes. Fill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat. In batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side. Drain on a paper-towel-lined baking sheet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 99,"Dolmades: Stuffed Grape Leaves 1/4 cup plus 1 cup olive oil 2 medium yellow onions, finely chopped 3 cloves garlic, minced 1/2 cup pine nuts 1 cup long-grain rice 1 teaspoon salt 1/2 cup golden raisins 1 tablespoon minced mint 2 lemons, juiced 1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves Kicked Up Tzatziki, recipe follows 1 medium cucumber, peeled, sliced in half, seeded and finely chopped 1 cup plain yogurt 1 tablespoon olive oil 1 teaspoon lemon juice or white wine vinegar 1/2 teaspoon salt 1 teaspoon dill or oregano 1 clove garlic, minced 1/2 teaspoon Essence, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside. Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.) To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking. Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender. Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce. In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry. 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, Ros]

" 100,"Goat Cheese Cheesecake with Spiced Wafer Crust 6 tablespoons unsalted butter, melted, plus more for the pan 2 cups vanilla wafer crumbs, such as Nilla 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 grates of fresh nutmeg Pinch kosher salt Two 8-ounce packages cream cheese, at room temperature One 12-ounce log goat cheese 1 1/2 cups sour cream sour cream 4 large eggs 1 1/2 cups sugar 2 teaspoons vanilla extract Instructions: For the crust: Butter a 9-inch springform pan. In a large mixing bowl, combine the butter, wafer crumbs, sugar, cinnamon, ginger, nutmeg and salt. Stir together until well combined and homogenous. Use your fingers to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Reserve. For the filling: Preheat the oven to 350 degrees. In an electric mixer with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy. Add the sour cream and continue beating until combined. Add the sugar and vanilla and begin to beat. Add the eggs one at a time, beating in each until thoroughly mixed before adding the next one. To assemble: Pour the filling into the prepared crust. Place on a baking sheet and bake for 30 minutes. Rotate the baking sheet and bake until the filling is set, another 25 to 30 minutes. If the filling starts to color, tent the pan with aluminum foil. Remove the cake from the oven and let cool completely before the serving (it continues to set as it cools). The cake will continue to set as it cools, but it's best served after it has been refrigerated overnight and has really firmed up. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 101,"Stuffed Baby Eggplants 1/4 cup olive oil 2 cups finely chopped white onion 6 garlic cloves, sliced 2 tablespoons salt 4 cups canned chopped San Marzano tomatoes, with juice 1 cup white wine 2 cups beef stock or water 1 bay leaf 1 teaspoon freshly ground black pepper 1 tablespoon fresh oregano leaves 12 baby eggplants Salt 2 pounds beef sage sausage 2 cups tomato sauce 8 ounces fresh mozzarella, grated or sliced Instructions: Preheat oven to 350 degrees F. In a 4-quart saucepan over medium heat, add oil. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning. Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up. Place the eggplant halves on a baking sheet and let sit for 1 hour. Place 1 1/2 ounces of sausage in each eggplant half. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella. Place back into oven for 10 minutes or until the cheese melts. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 102,"Almond Honeycomb Cake 1 3/4 cups unsalted butter, at room temperature, plus more for the pan 3/4 cup all-purpose flour (see Cook's Note)
2 teaspoons kosher salt
2 cups sugar
6 large eggs, at room temperature
1 vanilla bean, split lengthwise
3 cups almond flour (see Cook's Note)
3 tablespoons whiskey, such as Maker's Mark
1 orange
8 green cardamom pods, lightly crushed
1 1/2 cups wildflower honey
Instructions: Preheat the oven to 350 degrees F. Thoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess).
Beat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use.
Reduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan.
Bake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake.
Meanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips).
Boil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour.
Just before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 103,"Honey Glazed Fried Manchego Cheese 1 cup all-purpose flour 1 egg, lightly beaten 1 cup panko bread crumbs 1/2 pound Manchego cheese, cut into 1 1/2-inch cubes Canola oil, for frying Honey, for drizzling Smoked paprika, for sprinkling Instructions: Place the flour, egg, and panko bread crumbs in 3 separate dishes. Dip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko. Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes. Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden. Remove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 104,"Orange-Honey Glazed Carrots 3 bunches carrots, peeled 2 tablespoons unsalted butter 2 tablespoons honey Kosher salt 1 teaspoon minced fresh ginger 1 teaspoon grated orange zest 1/2 cup freshly squeezed orange juice 1/2 teaspoon freshly ground black pepper Instructions: Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes. Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 105,"Cheater Churros 3 quarts vegetable oil 1 1/2 cups pancake mix
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
1/2 cup fat-free milk
1/2 teaspoon pure vanilla extract
1 cup granulated sugar
Chocolate Dipping Sauce, recipe follows 1/2 cup hot fudge sauce 1/4 cup heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder
Pinch kosher salt Instructions: Put the vegetable oil in a large, heavy-bottomed stockpot fitted with a deep-frying thermometer. Heat the oil over medium-high heat to 375 degrees F. Place a cooling rack over a paper towel-lined baking sheet. Fit a large piping bag with a small star tip. In a mixing bowl, whisk together the pancake mix, cinnamon, salt and nutmeg. Pour in the milk and vanilla extract. Stir vigorously to form a thick dough. Transfer the dough to the prepared piping bag and squeeze to press the dough down towards the tip. Carefully squeeze about 3 inches of dough into the hot oil. Use a pair of kitchen shears to trim the end of the churro from the piping bag. Repeat this process to create 3 more churros. Fry the churros, turning occasionally, until golden brown and crispy, 2 to 3 minutes. Lift the churros out of the hot oil and allow any excess oil to drip off. Place the churros onto the cooling rack and continue this process until all of the dough has been fried. Place the granulated sugar into a shallow bowl. Dredge the warm churros in the sugar until evenly coated on all sides. Serve with the Chocolate Dipping Sauce. Put the fudge, cream, cinnamon, chili powder and salt in a small saucepot. Cook over medium heat, stirring occasionally, for about 3 minutes. The sauce will thicken as it cools. ","[Rioja, Tempranillo, Garnacha, Barbera]" 106,"Raclette 1 large wedge raclette (about 1 pound) 1 dozen cooked small new potatoes, unpeeled Assorted pickled garnishes: cornichons, pickled onions, caper berries 1/2 pound sliced Black Forest ham Sliced ripe tomatoes Instructions: Have a knife ready and small plates to serve. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 107,"\A Star is Born\ Cupcakes Nonstick oil spray 1 cup roasted hazelnuts 4 tablespoons dark brown sugar 16 gingersnaps
1 stick salted butter, at room temperature 4 tablespoons hazlenut liqueur, such as Frangelico 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 stick salted butter, at room temperature 1 cup plus 2 tablespoons brown sugar 2 large eggs 1 teaspoon pure caramel extract 1 teaspoon pure vanilla extract 1/2 cup plus 2 tablespoons buttermilk 1/2 cup pre-cut caramel pieces
1 cup dark brown sugar 1/4 cup evaporated milk
1 stick salted butter 4 sticks salted butter, cold 1 teaspoon salt 5 cups confectioners' sugar 1 cup caramel sauce, at room temperature 1/2 cup heavy cream 4 teaspoons vanilla bean paste Nonstick oil spray 1 1/4 cups granulated sugar 1/4 teaspoon salt .06-ounce container edible star glitter 1/4 cup turbinado sugar Instructions: Preheat the oven to 350 degrees F. Line two 2 dozen mini-cupcake pans with paper cupcake liners and spray with oil spray. For the crust: In a food processor fitted with the blade attachment, add the hazelnuts, brown sugar and gingersnaps, and pulse until a medium-fine paste. Then, add the butter and liqueur, and pulse until it's a paste that sticks when pinched with your fingers. Place 1 tablespoon of the crust into the prepared pans. For the cupcakes: In a medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an upright mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the eggs, one at a time, and then beat in the extracts. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk and beginning and ending with the flour mixture; beat until combined after each addition. Fold in the caramel pieces with a rubber spatula. Using a small ice cream scoop, scoop the batter into the prepared pans three-quarters of the way full. Bake until a toothpick comes out clean, about 11 minutes. Remove the cupcakes from the pans when cool to the touch. For the butterscotch glaze: In a saucepan over low heat, combine the brown sugar, evaporated milk and butter, and cook for 10 minutes, stirring constantly with a wooden spoon. Remove from the heat and allow to slightly cool (it will thicken as it cools). Reserve for assembly. For the frosting: In the bowl of an upright mixer fitted with the paddle attachment, beat the butter and salt together until lightened and fluffy. Reduce the speed to low and add the confectioners' sugar. Mix until thoroughly combined. Scrape down the sides of the bowl and add the caramel sauce, heavy cream and vanilla bean paste. Beat on medium-high speed until light and airy and completely mixed, about 2 minutes). Place in a pastry bag fitted with a small star tip and leave at room temperature. For the stars: Lay out a large piece of parchment paper on a baking sheet on your work surface and spray with oil spray. In a medium saucepan, mix the granulated sugar, salt and 3/4 cup water; stir over low heat until the sugar dissolves to make a syrup. Increase the heat and bring the syrup to a boil. Lower the heat slightly and swirl the pan once or twice so the syrup colors evenly to a golden blonde. Remove from the heat and transfer to a flat work surface. Dip the tines of a fork into the golden blonde colored caramel and, in sweeping motions, make a star pattern on the parchment paper. Repeat until the desired amount of stars is achieved. Allow the caramel to harden, and then gently lift off the parchment paper and reserve for cupcake adornments. To assemble: Dip the tops of the cooled cupcakes in the room temperature butterscotch glaze. Pipe the caramel buttercream frosting in a 1-inch diameter rosette on top of the glazed cupcakes, and sprinkle with edible star glitter and turbinado sugar. Then finish by adorning with a radiating star topper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 108,"Mango Sorbet with Grilled Fruit Fresh mango, pureed (2 3/4 cups) 1 1/2 cups hot water 1 cup sugar 1/2 teaspoon lemon juice Use fresh if available - Dried are also good Port Zest from 1 lemon 1 pineapple 1 cup orange juice 1/2 cup dark brown sugar 1 bunch bananas 1 cup orange juice 2 tablespoons lime juice 4 tablespoons molasses Pinch of salt Nectarines or peaches Salt, optional Olive oil Dark brown sugar Instructions: For the sorbet: Combine water, sugar and lemon juice in saucepan over low heat. Stir until sugar is completely dissolved -- DO NOT BOIL. Remove from heat. Pour Mango puree and sugar mixture into sorbet freezer. Set timer to 15 minutes, or follow the freezer directions. Batch is finished when mixture firms up and looks fluffy. For the figs: Place figs in saucepan and cover with port and zest from 1 lemon and simmer for 15 minutes. These can be served poached or lightly grilled. Peel, core, and slice pineapple. Combine orange juice and dark brown sugar in saucepan and simmer on low heat until mixture starts to thicken. Stir to avoid burning. Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side. For the banana: Cut bananas lengthwise and place in baking tray. Combine orange juice, lime juice, molasses and pinch of salt. Simmer for a few minutes. Pour mixture over bananas, covering fruit and then grill. Turn over gently about 2 minutes per side. For the nectarines or peaches: Pit and cut fruit in half. Lightly salt fruit if not sweet. Lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces. Grill 3 to 4 minutes per side. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 109,"Cherry-Chocolate Ice Cream 1 1/3 cups halved pitted cherries (about 13 ounces whole cherries) 1/2 cup plus 2 tablespoons sugar 1/2 cup dark rum (or water) 1 1/2 cups whole milk 4 large egg yolks 3 ounces semisweet chocolate, chopped 1 ounce unsweetened chocolate, chopped 1 tablespoon unsalted butter 3/4 cup heavy cream 1 1/2 teaspoons vanilla extract Instructions: Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours. Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes. Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight. Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 110,"Oven-Roasted Tomatoes 1/2 cup balsamic vinegar 2 tablespoons Dijon mustard
1 tablespoon honey
Kosher salt and cracked black pepper 3/4 cup canola oil
5 pounds roma tomatoes, quartered 1 tablespoon dried basil
1 tablespoon kosher salt
1 teaspoon dried garlic powder 1 teaspoon onion powder
1 teaspoon cracked black pepper
1/2 teaspoon dried Italian seasoning Instructions: For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined. For the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes. Roast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 111,"Italian Stallion Salad 6 ounces sliced provolone cheese 5 ounces very thinly sliced sopresatta 5 ounces very thinly sliced salami 1/2 cup fresh basil leaves 5 ounces very thinly sliced prosciutto 6 ounces sliced mozzarella cheese 3 cups 1-inch pieces iceberg lettuce 3 cups 1-inch pieces romaine lettuce 2 cups 1/4-inch julienned strips radicchio 1 cup 1/4-inch julienned strips endive 1/2 cup pepperoncini, cut in thirds 1/2 cup peppadews, quartered 1/2 cup black olives, quartered 1/3 cup balsamic vinegar 1 teaspoon finely chopped fresh oregano leaves 2 teaspoons finely chopped fresh parsley leaves 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely minced garlic 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup extra-virgin olive oil 3 tablespoons grated Parmesan Instructions: On a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together. In a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives. In a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate. Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 112,"BBQ Buffalo Burger with Mango Ketchup and Red Slaw 1 pound buffalo meat, finely ground 1 cup BBQ sauce (Mesa) or your favorite brand Salt and pepper 8 slices rye bread 2 tablespoons olive oil 1 small onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 mango, peeled and coarsely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice Pinch of ground cloves 1 habanero pepper, coarsely chopped 1/2 cup red wine vinegar 1 teaspoon honey Salt and freshly ground pepper 1/2 large head red cabbage, finely shredded, divided 1 cup rice wine vinegar 2 tablespoons olive oil 1 tablespoon caraway seeds Salt and freshly ground pepper 8 slices rye bread Instructions: For the burgers: Divide the meat into fourths and shape into burgers. Brush on both sides with the bbq sauce and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side. For the ketchup: Use side burner or grill top. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mango and cook for 5 minutes, or until soft. Add cinnamon, allspice, cloves and habanero and cook an additional 2 minutes. Place the mango mixture in a food processor and add the vinegar and honey. Process until smooth. Season with salt and pepper to taste. Serve cold or at room temperature. For the slaw: Place vinegar and oil in a small saucepan and bring to a boil Place 3/4 of the cabbage in a large bowl and add the hot vinegar mixture and stir well. Add the caraway seed and season with salt and pepper to taste. Mix together all ingredients and season with salt and pepper to taste. Let sit at room temperature for 1 hour, until wilted. Just before serving, add the remaining raw cabbage. ","[Zinfandel, Syrah, Merlot, Tempranillo]" 113,"Nancy's Spinach Salad 1/2 small onion 1/3 cup ketchup 2 tablespoons Worcestershire 1/4 cup white vinegar 1/2 cup sugar 1 cup canola oil 1 large bag fresh spinach 2 hard boiled eggs Several large mushrooms, sliced 4 to 5 slices bacon, cooked and crumbled 1 container fresh bean sprouts Instructions: For the Dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day. For the Salad: Mix all of the ingredients in a bowl and toss with dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 114,"Steak and Egg Burrito 1 cup sour cream 2 tablespoons hot sauce, such as Tabasco 2 tablespoons butter
1 medium onion, julienned
Salt and freshly ground black pepper Two 8-ounce New York strip steaks
6 large eggs Four 12-inch sun-dried tomato tortillas
1 cup shredded gruyere
Vegetable oil, for brushing Instructions: Mix the sour cream and hot sauce, and set aside for later use. In a large skillet, heat the butter over medium heat. Add in the onions and cook, stirring only occasionally, until deep brown and caramelized, 20 minutes. Season with salt and pepper and set aside. Heat a large, cast-iron grill pan over medium-high heat. Sprinkle the steaks liberally with salt and pepper. Cook the steak until super caramelized, 5 to 6 minutes per side. Rest the meat for 10 minutes. While steaks are cooking, whisk the eggs with a couple pinches salt and pepper. Quickly scramble the eggs until slightly firm. Set aside. Thinly slice the rested steaks, removing any large pieces of fat. On a flat tortilla, sprinkle layer of gruyere, then add on some sliced steak, scrambled eggs and finally some caramelized onions. Roll up, brush with a little vegetable oil and griddle for 2 to 3 minutes per side. Serve with a sidecar of the prepared sour cream. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 115,"Grammy Carl's Popcorn Balls 10 cups (4.4 ounces) popped popcorn 1 cup molasses
1 cup sugar
2 tablespoons unsalted butter, plus more for coating hands
1 teaspoon apple cider vinegar
Instructions: Line a baking sheet with wax paper; set aside. Place the popcorn in a large bowl; set aside. In a heavy medium pot, stir to combine the molasses, sugar, butter and vinegar. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the mixture reaches 260 degrees F (hard ball stage) on a candy thermometer, 5 to 8 minutes. Let cool for about 5 minutes, then pour over the popcorn; fold and mix to coat using a rubber spatula. Let the popcorn cool slightly. Coat your hands well with butter and form the popcorn mixture into 1/2-cup balls, squeezing to keep the popcorn together. Place on the prepared baking sheet and let sit until completely cooled and hardened, about 20 minutes. ","[Chardonnay, Riesling, Merlot, Zinfandel]" 116,"Crab and Ricotta Cannelloni 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells) 1 cup whole milk ricotta cheese 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling 1 egg yolk 1/2 cup chopped fresh basil leaves 1 pound lump crabmeat 1/4 teaspoon salt 1/4 teaspoon freshly ground white pepper Bechamel Sauce, recipe follows 5 tablespoons unsalted butter 1/2 cup all-purpose flour 4 cups whole milk, warmed 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper Pinch freshly grated nutmeg Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper. Preheat oven to 350 degrees F. Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.) Yield: about 4 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 117,"Cranberry-Orange Sauce 2 (8-ounce) packages cranberries, fresh or frozen 1 orange, zest cut into strips 1/2 cup sugar 1 cinnamon stick Instructions: Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Cool and refrigerate. Remove the cinnamon stick before serving. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 118,"Sweet Fresh Lima Beans 2 tablespoons canola oil 1 onion, finely diced
4 cups fresh shelled lima beans or two 10-ounce packages frozen lima beans
1 1/4 teaspoons sugar
Salt and red pepper flakes Instructions: Bring about 3 1/2 cups water to a boil in a small saucepan. Heat a medium stockpot over medium-low heat and add the oil. Saute the onions in the oil, gradually adding 1 cup of the boiling water and stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add the lima beans and cook until beginning to soften, 10 minutes more. Add the sugar, some salt and red pepper flakes and the remaining boiling water. Partially cover the pan and cook until the lima beans are tender, about 40 minutes. Use the back of a wooden spoon to gently mash one-third of the tender beans and combine to make creamy. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 119,"Vidalia Onion Steak and Wilted Spinach Salad 10 ounces spinach, trimmed, washed and dried, about 6 cups 1/2 red bell pepper, cut into thin strips 3 tablespoons olive oil, divided 1/2 pound boneless top sirloin steak, trimmed of fat, thinly sliced 2 Vidalia onions, sliced 3 tablespoons balsamic vinegar 2 tablespoons water 1 teaspoon honey 1 teaspoon Dijon mustard 1 teaspoon grated ginger Salt and pepper, to taste Instructions: Place spinach and red pepper on large serving platter or divide evenly among 4 individual salad plates. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Saute steak quickly until medium rare. Remove from pan. Add remaining oil and saute onion slices until softened and translucent. Stir in vinegar, water, honey, mustard, ginger, salt and pepper. Bring to a boil. Quickly stir in meat. Spoon over spinach. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 120,"Scones 1 1/2 pounds all-purpose flour 4 ounces sugar, plus additional for topping scones 1 tablespoon baking powder 1/3 tablespoon salt 9 ounces butter, cut into walnut-sized pieces 1/2 pound currants 1 1/5 cups buttermilk 3/4 teaspoon baking soda Cream, to coat scone tops Instructions: Preheat the oven to 325 degrees F. Sift all the dry ingredients 3 times and put in the bowl of a mixer. Add the butter using a paddle attachment and combine until the butter is completely dispersed. Add the currants and then the buttermilk, and mix until a dough forms. Roll out the dough to a thickness of about 1-inch. Use a cutter to cut desired shapes. Brush with cream and sprinkle with sugar. Bake until lightly golden, about 15 minutes. ","[Chardonnay, Riesling, Sparkling wine]" 121,"Chicken Salad 4 cups minced cooked chicken 1 cup minced celery 1/4 cup minced onion 1/4 cup minced pecans 1/4 cup minced cucumber 2 tablespoons mango chutney 1/4 cup mayonnaise 2 teaspoons hot Madras curry powder Salt and pepper Instructions: Mix together the chicken, celery, onion, pecans and cucumber in a medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture becomes a mustardy yellow hue. Add the mayonnaise mixture by tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 122,"Beef Short Rib Enchilada 5 tomatillos, chopped 1 yellow onion, sliced 1 shallot, sliced 1 jalapeno, seeds removed, sliced 1/2 cup freshly chopped cilantro leaves Olive oil 2 to 3 pounds boneless beef short ribs Salt and freshly ground black pepper 1 yellow onion, sliced 1 leek, white and light green parts only, sliced 2 shallots, sliced 1 red bell pepper, seeded and cored, sliced 4 cloves garlic, sliced 1 jalapeno, seeds removed, sliced 1 bay leaf 1 canned chipotle chili 5 Roma tomatoes, quartered 1 teaspoon ground cumin 1 cup tomato paste 1 cup tequila 1 orange, cut in 1/2 4 to 6 cups chicken stock Cilantro, for serving, if desired Sliced scallions, for serving, if desired Queso fresco, for serving, if desired Corn tortillas, for serving, if desired Steamed white rice, for serving, if desired Instructions: Preheat oven to 350 degrees F.
Tomatillo Salsa:
Combine all ingredients except cilantro, over medium heat, and cook for 10 minutes in 1/2 cup olive oil. A little caramelization is okay. Puree in a blender. Add chopped cilantro and keep warm.
Beef Short Rib Enchiladas:
In a saute pan, over high heat, season short ribs with salt and pepper and sear all sides until golden brown. Remove from pan and set aside.
In a large pot, over medium heat, combine the next 8 ingredients and cook in 1/2 cup of olive oil until tender. Add chipotles, tomatoes, cumin, and tomato paste. Cook until all liquid has evaporated. Deglaze with tequila and cook for 2 minutes. Season with salt and pepper.
Add short ribs and orange to mixture and cover with chicken stock. Bring to a boil, cover, and place in the preheated oven for approximately 4 hours or until meat is falling apart.
Remove meat from liquid and let cool. Puree the liquid and vegetables, except orange and strain through fine mesh strainer. Season with salt and pepper.
Shred meat and let cool. Combine meat with cilantro, sliced scallions, and queso fresco. Roll desired amount into corn tortillas.
Reserve Serving Suggestion:
Preheat oven to 400 degrees F.
Ten minutes before serving, place the short rib enchiladas in a saute pan with a little of the braising sauce, into the preheated oven. Ladle 3 ounces of sauce onto the plate. Place 1/2 cup of steamed white rice on the sauce. Place hot enchiladas on top. Top with 2 ounces of tomatillo salsa. To add some crunch, top with fried blue corn tortilla chips.
","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]" 123,"Turkey Meatballs with Fire-Roasted Green Chiles 1 hatch cl 1 poblano cl
1 serrano cl
1 Anaheim pepper
1 cup milk
1 cup panko breadcrumbs
2 pounds ground turkey, half white meat and half dark meat
1 cup minced sweet onion
1/2 cup chopped flat-leaf parsley
4 cloves garlic, minced
2 large eggs
2 teaspoons ground cumin
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper
1/4 cup chopped fresh cilantro
Instructions: Preheat the oven to 350 degrees F. Over an open flame, roast the hatch, poblano, serrano and Anaheim cl peppers. Roast until the skins are charred and black all over, 2 to 3 minutes per side. Remove chiles from the flame and immediately place in a large bowl and cover with plastic wrap. Set aside and allow to steam for 8 to 10 minutes. Once the peppers have cooled, scrape away and discard the charred skin, then remove the stems and seeds. Finely dice the flesh and set aside. In a small bowl, combine the milk and panko and set aside. In a medium mixing bowl, combine the ground turkey, onion, parsley, garlic, eggs, cumin, salt, black pepper, cayenne, panko-milk mixture and diced peppers. Mix all the ingredients together. Using your hands, shape the mixture into golf ball-sized meatballs, about 3 ounces each. Evenly space the meatballs on a baking sheet and place into the oven. Bake until firm and browned, 12 to 14 minutes. Place the meatballs on a large platter, garnish with cilantro and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 124,"Sesame-Crusted Tuna 1/4 cup sesame seeds 1 tablespoon black sesame seeds, optional salt and freshly ground black pepper salt and freshly ground black pepper
2 tablespoons olive oil, plus more for brushing the fish 1 1/2 tablespoons butter 2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick fleur de sel Instructions: In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 125,"Hand Cut Fries with Celery Salt Celery salt, for sprinkling Vegetable oil 4 large russet potatoes, scrubbed, peel-on Instructions: Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 126,"Pasta with Cauliflower-Parmesan Butter Kosher salt and freshly ground black pepper 12 ounces pasta
8 ounces frozen or fresh cauliflower florets, thawed if frozen
1/2 cup grated Parmesan
1 clove garlic
1 small shallot, roughly chopped
1 stick (8 tablespoons) unsalted butter, at room temperature
Instructions: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot. Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 127,"Tourtiere with a Twist 3 1/2 cups/425 g flour 1 teaspoon salt 1 1/4 cups/300 g cold butter, grated 2 eggs, lightly beaten 1 pound/500 g ground pork 1/2 pound/250 g ground veal, hare or beef 1 large onion, minced 2 cloves garlic, chopped
Kosher salt and freshly ground black pepper 1 teaspoon summer savory, more to taste Pinch ground cloves, optional 4 to 6 tablespoons breadcrumbs 3 tablespoons milk, for brushing Instructions: For the pastry dough: Put the flour and salt in a large bowl. Add the grated butter. Pinch quickly to combine with the fingers to create a coarse, crumbly mixture. Make a well in the center. Add the eggs and 1 tablespoon ice-cold water. Quickly mix into the flour, just until the mixture holds together. Do not over mix. Divide into 4 balls and flatten into disks. Wrap in plastic wrap and let rest in the refrigerator 30 minutes before using. For the meat filling: Put 1/2 cup/125 ml water in a saute pan and quickly bring to a boil. Combine the ground pork, ground veal, onion, garlic, some salt and pepper and summer savory together in a bowl. Stir into the water. Cover, and cook until the meat is done, about 20 minutes. Remove the lid, stir in the breadcrumbs and continue cooking uncovered until the liquid has evaporated. Check the seasonings, and cool.
Heat the oven to 450 degrees F/230 degrees C.
Roll a disk of pastry dough into a rectangle. Spoon a generous stripe of meat filling down the middle of it. Fold the short ends, up over the meat making sure to trim any excess pastry dough, otherwise it will be too thick. Then fold over the long ends so that they overlap to seal. Again, trim any excess pastry dough so it will bake evenly. Turn the log onto a baking sheet, seam-side down. Make a few slits in the top to let steam escape. Brush the top with milk for a golden crust. Bake until crisp and nicely colored, about 25 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 128,"Emeril's Favorite Roast Pheasant 3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed (See Cook's Note) Salt Freshly ground black pepper 1 onion, peeled and coarsely chopped 1 carrot, peeled and coarsely chopped 1 orange, halved 3 sprigs fresh thyme 6 slices thick-cut bacon, cut in half 1/4 cup Madeira 1 cup rich chicken stock 2 tablespoons cold, unsalted butter Wild Mushroom Bread Pudding, recipe follows 2 teaspoons vegetable oil 1 cup sliced yellow onions 10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini 1 teaspoon minced garlic 3 teaspoons Essence, recipe follows 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/4 cup lager beer 5 large eggs 3 cups heavy cream 1/4 cup molasses 1 1/2 teaspoons Worcestershire sauce 1 teaspoons minced fresh thyme 3/4 cup grated Gouda cheese 3/4 cup grated white cheddar cheese 3/4 pound stale white bread, cut into 1-inch cubes 1 teaspoon unsalted butter 1 tablespoon plain bread crumbs 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: Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven. Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant. Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce. Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper. Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding. Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool. In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving. 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, Pinot Gris, Barolo, Ribera del Duero]" 129,"Fruit Kebabs 6 firm apricots 4 slightly firm peaches 4, 1-inch pineapple slices 4 tangerines 4 firm bananas 4 apples
3 Tbs. lemon juice 2/3 cup unsalted butter 1 cup powdered sugar 3 Tbs. Grand Marnier 1-2 Tbs. orange juice 2 Tbs. grated orange rind 1/2 cup heavy cream Instructions: Cut apricots in half and remove pits. Cut peaches in eighths (or quarters, depending on size). Cut pineapple in chunks. Peel tangerine and cut in quarters. Peel bananas and cut into 1-inch chunks. Peel apples and cut into eighths. Put apples, peaches and bananas in bowl with lemon juice and coat thoroughly. Place a mixture of fruits on each skewer. To make sauce, melt butter, sugar, orange juice and orange rind in small sauce pan and stir until melted and then add Grand Marnier. Grill kebabs over medium heat, basting frequently. Combine remaining sauce with 1/2 cup cream and serve with hot kebabs. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 130,"Poke Nachos Oil, for frying One 12-ounce package wonton wrappers
8 ounces fresh ahi tuna cubes
1/2 cup mayonnaise
1/2 cup sriracha
1 tablespoon masago
1 tablespoon salt
1 tablespoon roasted sesame seeds
Aioli and furikake seasoning, for serving Instructions: Heat oil in a deep-fryer to 325 degrees F. Cut wonton wrappers in half diagonally. Fry wrappers until golden brown. Mix tuna, mayo, sriracha, masago, salt and sesame seeds in large bowl. Place wonton chips on a serving platter. Spoon spicy poke mixture on top of the chips. Top with aioli and sprinkle on furikake. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 131,"Cold Brew Cocktail 4 ounces cold brew coffee 2 ounces bourbon 2 ounces sweetened vanilla oat milk 1 ounce coffee liqueur, like Kahlua Instructions: Pour the cold brew coffee, bourbon, oat milk and coffee liqueur evenly into two mason jars filled with ice, then close the lids and vigorously shake. Enjoy right out of the mason jars! ","[Bourbon, Coffee Liqueur]" 132,"Roasted Tomato and Garlic Soup 32-ounce can pureed tomatoes 25 Roma tomatoes, quartered 1 large red onion, roughly chop 1 jalapeno pepper, seeded and deveined, rough chop 3 heads garlic cut in half Extra virgin olive oil to lightly coat Parsley stems, loose Fresh basil 1 bay leaf 2 tablespoons herbed oil Garlic croutons Instructions: Preheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 133,"Whiskey Bread Pudding 5 eggs 1 cup sugar 1 tablespoon vanilla 1/2 teaspoon nutmeg 1/8 teaspoon cinnamon 8 tablespoons butter, cut up 2 cups cream 1 (12-inch) loaf French bread, crusts removed and sliced into 1-inch cubes 1/4 cup raisins 1/2 cup pecans, chopped 1 cup cream 1 cup sugar 1 teaspoon ground cinnamon 1 tablespoon butter 1/2 teaspoon cornstarch 5 tablespoons whiskey Powdered sugar, for dusting Whipped cream, optional Instructions: In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator. Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly. For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it. To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream. Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs. ","[Bourbon, Scotch, Brandy, Port]

" 134,"Turkey Cobb Salad Sandwich One 5 1/2 to 6 pound whole turkey breast with skin and bone 1 large onion, chopped 3 carrots, chopped 2 bay leaves 1 teaspoon whole black peppercorns 1/4 cup plus 2 tablespoons distilled white vinegar 6 bacon slices 1/2 pound poached turkey breast 4 slices pain de mie or other firm white sandwich bread (about 1/4 inch thick) 2 ounces blue cheese (softened) 2 tablespoons mayonnaise 1 firm-ripe California avocado 4 small crisp lettuce leaves (romaine) Instructions: In a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids. In a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 135,"Seafood Gumbo 1/2 cup cooking oil 1/2 cup flour 2 stalks celery, chopped 2 onion, chopped 1 medium green pepper, chopped 1 cup chopped tomatoes 2 quarts hot water Salt and pepper, to taste 2 cups cooked okra 2 pounds shrimp, peeled 1 pound crabmeat 1/2 to 1 teaspoon file powder Instructions: Put oil in a heavy pot and add flour. Over medium-low heat stir constantly until it browns to the color of coffee; cook slowly. When roux has browned add celery, onions, and green peppers. Cook until wilted, add tomatoes, water, salt and pepper to taste and bring to a boil. After it is brought to a boil, add the okra lower the heat and cover and simmer for 45 minutes. Check the water level and make sure there is a good consistency, otherwise add a little more water and then add shrimp and crab. Cook an additional 30 minutes. Turn off the stove and add 1/2 to 1 teaspoon file. Serve ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 136,"Less is S'mores Cocktail Ice, as needed 1 ounce chocolate liqueur (recommended: Godiva) 1 ounce dark creme de cacao 2 ounces vanilla-flavored vodka Chocolate syrup, for serving Crushed graham crackers, for serving Marshmallow fluff, for serving Instructions: Shake the chocolate liqueur, creme de cacoa, and vanilla-flavored vodka over ice.
Place chocolate syrup in a shallow bowl or plate. In a separate plate or bowl, add the graham crackers. Rim a glass with chocolate syrup and then press in graham crackers.
Strain and pour in the cocktail mixture, then cover with marshmallow fluff and carefully brulee the fluff. Series: Drinks with Alie and Georgia Episode: S'Mores Cocktail (Ep. 22: Part 1) ","[Kalamata Olive, Chardonnay, Merlot, Moscato]" 137,"Tequila Laced Gazpacho Cocktails with Grilled Shrimp 4 large tomatoes, chopped 4 cucumbers, peeled and chopped 1 red onion, peeled and chopped 4 cloves garlic 2 cups tomato juice 2 tablespoons sherry vinegar 1 fennel bulb, chopped 1 cup picked Italian parsley Salt and pepper 1 tablespoon extra virgin oil 4 jumbo (U-10) shrimp, cleaned, de-veined 1 tablespoon zatar 1 tablespoon olive oil 1 shot of the finest tequila available Lime slices, for garnish Instructions: Combine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil. Toss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked. In a chilled glass, top each gazpacho with a light drizzle of tequila and the rim of the glass with 1 grilled shrimp and a slice of lime. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 138,"Lemon Sesame Glazed Greens 1 to 1 1/4 pounds stemmed hearty greens, mustard greens, or kale 1 tablespoon olive oil 2 cloves garlic, minced 1 lemon, zested 2 teaspoons freshly squeezed lemon juice 1 tablespoon honey 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1 tablespoon sesame seeds Instructions: Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) Heat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 139,"Slow Cooked Curried Chicken with Cauliflower 3 tablespoons canola oil 6 cloves garlic, minced 2-inch piece fresh ginger, minced 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak) 3 cups chicken broth, low-sodium canned, or homemade 2 cups whole milk plain yogurt 6 bone-in skinless chicken thighs, about 2 1/4 pounds 1 1/2 tablespoons kosher salt Freshly ground black pepper 1 (1 pound) bag red lentils, picked over (2 1/4 cups) 1 head cauliflower, broken into large florets 2 (16-ounce) cans chickpeas, drained and rinsed 1 bunch fresh mint or cilantro leaves, chopped 1 lemon, cut in wedges Instructions: Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid. Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking. Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 140,"Standing Rib Roast with Cabernet au Jus 1 (3-rib) prime rib beef roast, about 6 pounds 5 garlic cloves, smashed Fresh rosemary and thyme, roughly chopped Kosher salt and freshly cracked black pepper Olive oil 2 carrots, cut in chunks 2 potatoes, peeled and cut in chunks 1 onion, cut in half 2 cups Cabernet Sauvignon Pinch sugar 1/4 cup water or beef drippings 2 tablespoons chopped parsley Instructions: Buying and trimming: When ordering the rib roast from a butcher, be sure to request a \top choice\ roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well. Preheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare. Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 141,"Spice Rubbed Lamb Pops 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips Instructions: 12 skewers, if wooden soak in water for 10 minutes Preheat the grill or a grill pan. In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat. Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once. ","[Syrah, Malbec, Tempranillo, Garnacha]" 142,"Eggplant Parm Empanadas 1 Japanese eggplant Kosher salt 1 cup all-purpose flour 4 large eggs, beaten 1 cup dry breadcrumbs Vegetable oil, for frying Freshly ground black pepper 2 tablespoons olive oil 1 onion, diced 1 tablespoon dried oregano Pinch crushed red cl flakes, optional 3 cloves garlic, minced One 28-ounce can whole peeled tomatoes, drained and chopped 4 fresh basil leaves, chopped Kosher salt and freshly ground black pepper 2 packages (17 ounces or more) puff pastry, thawed 8 ounces low-moisture mozzarella cheese, sliced into 1/4-inch-thick slices and then into 1/2-inch-by-3-inch rectangles 1 large egg Dried oregano, for sprinkling 1/2 cup grated Parmesan Instructions: For the eggplant: Slice the eggplant in half lengthwise, and then into 1/4-inch half-moon slices. Put on a cookie sheet lined with paper towels and sprinkle with salt. Allow the salt to extract some of the moisture from the eggplant slices for at least 10 minutes while you prep the rest of your ingredients.
Take three plates and fill one with the flour, one with the beaten eggs and the third with the breadcrumbs. Dry the eggplant slices with the paper towels. Then coat each slice in the flour, then the eggs and finishing with the breadcrumbs. Allow these slices to rest for a minute; this will make the coating stick a little better and dry out to make a crispier crunch.
Coat a large nonstick skillet over medium heat with enough vegetable oil for shallow frying. Fry the eggplant slices in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on paper towels. Season with salt and pepper as soon as soon as they come out. Allow to cool completely.
For the tomato concasse: In a saute pan, heat the olive oil over medium heat. Add the onions, oregano and cl flakes if using, and cook until translucent, about 3 minutes. Add the garlic and cook for another minute. Add the tomatoes, lower the heat and simmer until the sauce is thick and chunky, about 10 minutes. Cool completely.
For the empanadas: Preheat the oven to 375 degrees F. Roll out each sheet of puff pastry dough to a 12-by-12-inch square and cut four 6-inch rounds out of each sheet. Place 1 slice eggplant in the middle of the dough round. Top with a tablespoon of tomato concasse, followed by a piece of the mozzarella cheese. Fold the dough over and seal using the back of a fork. Whisk the egg with a little water and brush the empanadas. Sprinkle a little dried oregano and the Parmesan on the tops. Bake until golden, about 15 minutes.
Puree the remaining tomato concasse; that'll be your dipping sauce for the empanadas. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 143,"Blueberry Tarte 1 sheet commercial or homemade puff pastry, slightly thawed 3 pints blueberries 1 tablespoon sugar 1/4 cup brandy 3 eggs 1 1/2 cups light cream Serving suggestions: Whipped cream, crme anglaise, or vanilla ice cream Instructions: Preheat the oven to 350 degrees F. Roll out the puff pastry to a uniform thickness. Cut out 4 rounds about 7 inches across. Fit the puff pastry into the tart shells. Trim the excess pastry, line the tart shells with aluminum foil, and weight the pastry with pie weights or rice. Bake the shells until golden brown at the edges, about 15 minutes. Remove the weights and foil and bake until the bottom of the shells are dry, 3 to 5 minutes. Set the tarts aside to cool. Reduce the oven temperature to 350 degrees F. In a small bowl, combine the blueberries, sugar, and 1 tablespoon of brandy. Spoon the blueberries into the tart shells. In a medium bowl, beat the eggs with the cream and the remaining brandy. Spoon the custard over the blueberries. (Keep in mind that the custard will expand slightly as it cooks so fill the shells to just below the crust edge.) Bake the tarts until the custard is set and lightly browned, approximately 25 to 30 minutes. Serve the tarts with whipped cream, creme anglaise or vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 144,"Pane, Zucchero, Vino 6 slices bread 1 cup red wine 1/4 cup sugar Instructions: Drizzle your bread with the wine, and then sprinkle evenly with the sugar. ","[Barolo, Barbaresco, Chianti, Rioja]" 145,"Monty's Key Lime Pie 8 ounces graham crackers, crushed 4 ounces granulated sugar
1 teaspoon ground cinnamon
1 stick (8 tablespoons) unsalted butter, melted
7 large egg yolks
28 ounces sweetened condensed milk
2/3 cup freshly squeezed key lime juice
1 teaspoon cornstarch
Instructions: For the crust: Combine the graham cracker crumbs, sugar and cinnamon in the bowl of an electric mixer. Mix on low, slowly adding the melted butter. Mix for 1 minute. Remove from the mixer and, with your hands, press into an 8-inch pie plate to form a pie shell. Cool in the refrigerator for 30 minutes. Preheat the oven to 250 degrees F. Whip the egg yolks in the bowl of an eclectic mixer until just stiff, then add the sweetened condensed milk. Whip for 2 more minutes. In a small bowl, whisk together the lime juice and cornstarch, making sure not leave any lumps: The mixture should be nice and smooth. Fold the lime mixture into the egg yolk mixture. Pour the mixture into the pie shell. Bake until set, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 146,"Mini Corn Cakes with Avocado and Tomatoes 4 ripe avocadoes, diced 2 limes, juiced 1 tablespoon Asian cl paste (sambaal oeleck) 1 bunch fresh cilantro, chopped 1 clove garlic, smashed and finely chopped Kosher salt 24 cherry tomatoes, halved Extra-virgin olive oil 1 stick butter 8 tablespoons cornmeal 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 4 eggs, whisked in a bowl 1 cup milk 2 cups frozen corn, defrosted Extra-virgin olive oil Instructions: For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice. In a large bowl, toss the avocadoes with the lime juice, cl paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit. Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit. For the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine. Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side. Remove the cakes and top with some avocado and a tomato half. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 147,"Brain Cupcakes 1/3 cup butter, softened 3/4 cup sugar
2 large eggs plus 1 egg white
1 teaspoon vanilla extract 1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup milk
Pink candy goo (or cherry or strawberry jam), for filling 1 recipe American Buttercream, recipe follows Red, yellow and black food coloring
2 tablespoons red piping gel
4 sticks (1 pound) butter, softened 6 cups powdered sugar
1 to 2 teaspoons pure vanilla extract (or any other flavor you want), optional
Pinch of kosher salt
1/4 cup whole milk
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 2 minutes, until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the egg white, scraping the sides of the bowl as you go. Add the vanilla and beat on medium-high speed for about 1 minute. In a separate medium bowl, whisk the flour, baking powder and salt. Mix the flour mixture and the milk into the egg mixture in three parts?flour-milk-flour, taking care to scrape down the sides as you go, and incorporating each addition well. Mix until smooth. Divide the batter evenly between the muffin cups using an ice-cream scoop--the batter should come about three-quarters of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 15 to 16 minutes. Let the cupcakes cool in the pans on a wire rack for 10 to 15 minutes. Then remove from the pan to the rack to cool completely. For the filling and decoration: Use a cupcake corer to hollow out the center of the cupcakes, saving the tops; then fill with a couple tablespoons of candy goo. Slice the top off of the plug you removed from the cupcake and place back in the hole to seal in the filling. Use a couple of drops of red food coloring and the smallest amount of yellow and black to color your frosting. Frost the tops of cupcakes with a thin layer of buttercream. Place the remaining buttercream into a pastry bag fitting with a medium round tip. Pipe squiggles around the top of the cupcakes, creating two hemispheres of the brain. Thin the red piping gel with a teaspoon of water and use a spoon to drizzle over top of the brain to get into crevices. In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined. Use immediately, or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 148,"Big Chocolate Birthday Cake 4 sticks butter, plus more for greasing 8 heaping tablespoons cocoa, plus more for dusting 4 cups all-purpose flour 4 cups sugar 1/2 teaspoon salt 2 cups boiling water 1 cup buttermilk 2 teaspoons baking soda 2 teaspoons vanilla extract 4 whole eggs, beaten 3 cups heavy cream 24 ounces semisweet chocolate, broken into pieces 2 teaspoons vanilla extract Instructions: For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans. In a mixing bowl, combine the flour, sugar and salt. In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool. Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely before icing. Refrigerate the layers after cooling for best results. For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool. Once completely cooled, add the vanilla and beat with an electric mixer until light and airy. Frost the cake in between each layer, on the top and around the sides. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]

" 149,"Canadian Bacon, Egg and Cheese Sliders Cooking spray 6 large eggs 1/3 cup half-and-half Kosher salt 6 slices Canadian bacon 2 tablespoons unsalted butter, at room temperature 12 slider or sweet Hawaiian rolls, split 3 slices cheddar cheese, each cut into 4 squares Strawberries and grapes, for serving Instructions: Preheat the oven to 350? F. Lightly coat an 8-inch square baking dish with cooking spray. Whisk the eggs, half-and-half and 1/2 teaspoon salt in a medium bowl. Pour into the pan and bake until puffed and set, 16 to 18 minutes. Let cool slightly. Meanwhile, heat a large skillet over medium heat and coat with cooking spray. Add the Canadian bacon and cook, flipping, until browned, about 1 minute per side. Remove to a cutting board and cut each slice into 4 pieces. Spread the butter on the cut sides of the rolls. Slice the baked eggs into 12 small pieces and lift out of the pan with a spatula; place one on each roll bottom. Top each with a piece of cheese, 2 pieces Canadian bacon and the roll tops. Thread strawberries and grapes onto skewers and serve with the sliders. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 150,"Easy Antipasti Pizza 4 ounces thinly sliced capicola, torn into bite-size pieces 1/2 cup pepperoncini (about 18), stemmed and roughly chopped 4 medium ripe tomatoes (about 1 1/2 pounds), diced Kosher salt Two 10-ounce tubes prepared pizza dough Extra-virgin olive oil, for brushing 1 cup shredded part-skim mozzarella 6 ounces feta cheese, crumbled 1 tablespoon fresh oregano, chopped Crushed red pepper, for sprinkling Instructions: Preheat the oven to 425 degrees F. Line the bottom side of 2 baking sheets with parchment paper. Mix together the capicola, pepperoncini and tomatoes in a medium bowl; season with salt. Unroll 1 tube of the dough on a work surface and gently stretch into an 11-by-16-inch rectangle. Transfer to one of the prepared baking sheets. Repeat with the remaining tube of dough. Brush each piece of dough generously with olive oil and sprinkle both the mozzarella and feta cheeses evenly on top. Scatter the tomato mixture evenly over each crust, holding back any juices so the crusts will not get soggy. Bake until the bottom of each pizza is brown and crust is crisp, 15 to 18 minutes. Sprinkle the oregano and crushed red pepper over the pizzas and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 151,"Mardi Gras Salad 1 head of Boston or iceberg lettuce 1 cup of petit peas 4 oz. French-style green beans 2 stalks of celery 1 green bell pepper 1 red pimento pepper, chopped 1/2-lb. of asparagus, steamed light shallot vinaigrette Instructions: Chop lettuce leaves, green beans, celery stalks, green bell pepper, red pimento pepper and asparagus. Toss all vegetables together with shallot vinaigrette to taste. Add lettuce, and toss with your favorite vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 152,"Two-Potato Salad 4 strips thick-sliced smoked bacon 1 pound sweet potatoes, peeled and cut into 1-inch cubes 1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes 1 teaspoon kosher salt, plus more for seasoning 4 scallions, finely chopped 2 celery stalks, finely chopped 2 serrano chiles, stemmed, seeded and minced 1/2 cup plus 2 tablespoons mayonnaise 2 tablespoons Creole mustard 1 tablespoon finely chopped fresh tarragon leaves Freshly ground black pepper 6 ounces arugula Instructions: Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside. Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool. Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 153,"Coquille Saint-Jacques 2 tablespoons butter 2 teaspoons chopped shallots 2 teaspoons chopped garlic 12 medium clams 18 black mussels Salt and freshly ground black pepper 1 cup white wine 3 tablespoons olive oil 12 medium shrimp 6 sea scallops 8 ounces white mushrooms, sliced 3 tablespoons butter 3 tablespoons flour 1 lemon 1 quart fumet (fish stock) 1 pint heavy cream 1 cup bread crumbs 4 teaspoons parsley, chopped Instructions: In a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent. Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute). In a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides. Remove from the pan and set aside. Add the shrimp to the same pan and saute until cooked through, about 4 minutes. Remove from the pan and set aside. In the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot. Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper. Remove the mushrooms from the pan and set aside. Preheat the broiler. To make the veloute: In a saute pan melt butter and add flour until both mix evenly together. Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon. Add the fumet and let reduce. Add the cream and again let reduce over medium heat. Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside. Remove the shells of the mussels and clams. Cut the scallops in 4 and remove any shell that is still on the shrimp. Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley. Place under a broiler until the top becomes golden brown. Place the hot dish onto another plate to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 154,"Sour Cream Chocolate Chip Nut Loaf Butter, for greasing the pan 1/2 cup sugar 1 1/2 teaspoons ground cinnamon 2 eggs 2/3 cup sugar 1/2 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1 1/4 teaspoon baking powder 1 1/4 teaspoons baking soda 1 teaspoon salt 1/2 cup (1 stick) butter, melted 1 1/3 cups sour cream 3/4 cup semisweet chocolate chips 3/4 cups roughly chopped walnuts Instructions: Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan. Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips. Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar. Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 155,"Beer and Chipotle-Battered Fish Tacos 2 ounces canned chipotle peppers 2 eggs 2 cups beer (recommended: Tecate or other pale beer) 2 cups all-purpose flour 2 tablespoons cornstarch 2 teaspoons baking powder 2 teaspoons gray salt Freshly ground black pepper 3 cups sour cream 1 1/2 bunches cilantro, chopped 2 tablespoons lime juice, plus 6 limes, cut in wedges 1 teaspoon gray salt Corn oil, for frying 3 tomatoes, small diced 12 red radishes, thinly sliced 24 corn tortillas 1 1/2 pounds cod or other whitefish cut into 1-ounce strips 2 recipes Todd's Slaw, recipe follows 1 head green cabbage 1 large red onion 1 cup cider vinegar 1 cup sugar 1 cup olive oil 1 tablespoon toasted caraway seed Salt and freshly ground black pepper 2 bunches scallions (green parts only), for garnish Instructions: Preheat oven to 300 degrees F.
To make the batter:
Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.
For the fish tacos: In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.
Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd's Slaw. Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.
Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 156,"Red Wine Rice with Grapes 1 3/4 cups dry red wine 1 fresh bay leaf 1 tablespoon extra-virgin olive oil 1 cup white rice 1 cup red or black seedless grapes, halved Instructions: Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 157,"Crawfish and Dirty Rice 1 tablespoon butter 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1 cup converted rice 2 cups chicken broth 1 cup cooked and de-veined crawfish, (shrimp are ok, if crawfish are unavailable) 1/2 cup goat cheese 1/4 cup chopped cilantro 1 lemon, zested 4 fresh poblanos, roasted on the grill or fire, peeled, seeded Goat Cheese Sauce, recipe follows 1 cup soft goat cheese 1 cup heavy cream or milk Instructions: Heat butter and oil in a large saucepan. Saute onion until translucent, and then add the garlic and spices. Add rice and cover with broth. Cover and simmer for 20 minutes. Remove rice mixture from the pan, place in a large bowl with crawfish and goat cheese. Add cilantro and lemon zest and incorporate all ingredients gently with a wooden spoon. Fill the poblanos with the filling, trying not to break cl apart. Serve with Goat Cheese Sauce. Heat on low whisking constantly until comes together and coats the back of a spoon. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Ros]" 158,"Chocolate Macaroons 3/4 cup (4 ounces) blanched slivered almonds 1 1/4 cups sugar 1 1/2 tablespoons Dutch process cocoa powder 2 large egg whites 3 tablespoons sugar Whole peeled almonds, for garnish Instructions: Freeze the almonds for 30 minutes, preheat the oven to 325 degrees and line 2 baking sheets with baking parchment In a food processor, combine the almonds and the confectioners sugar and pulse on and off for 40 seconds, or until powdery. Add the cocoa powder and pulse very briefly just to mix. In a large mixing bowl, beat the egg whites to very soft peaks and beat in the granulated sugar until the mixture is glossy, 1 minute, more. Sieve the almond-cocoa mixture over the egg whites and gently fold it in, being careful not to crush too much air out of the egg whites. Using a piping bag fitted with a 1/2-inch plain tip, pipe 1 1/2-inch circles of the mixture onto the parchment-lined baking sheets. Very gently poke a whole almond into the top of each one. Bake in the oven for 25 to 30 minutes, or until firm, turning the pans around halfway through the cooking time to cook them evenly. Transfer the sheets of paper onto damp tea towels and let stand for 5 minutes, then peel the macaroons off and finish cooling them on a rack. Serve at room temperature or store in an airtight tin, layered with sheets of waxed paper, for up to 2 weeks. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 159,"Beef Tartare, Endive and French Onion Dip One 2-pound grass-fed hanger steak 2 tablespoons extra-virgin olive oil
1 teaspoon piment d'Espelette
1 bunch chives, minced
Kosher salt and freshly ground black pepper
1/2 pound Gruyere French Onion Dip:
1 tablespoon olive oil 3 medium yellow onions, thinly sliced
1 cup sour cream
Kosher salt and freshly ground black pepper 2 quarts canola oil 2 medium yellow onions, thinly sliced
2 cups buttermilk
2 cups all-purpose flour
Kosher salt
2 heads Belgian endive
Instructions: For the beef tartare: Finely chop the steak with a chef's knife. Add to a bowl along with the olive oil, piment d'Espelette, chives, salt and pepper. Mix well and set aside. For the cheese: Finely grate the Gruyere using a rasp grater. Spread out on a rimmed baking sheet and allow to dry for 1 hour. For the French onion dip: Add the olive oil to a medium skillet over medium heat, followed by the onions. Cook until brown and caramelized, stirring often and adding a few tablespoons of water if the skillet gets too dry, about 25 minutes. Cool the onions completely. Place the onions in a blender along with the sour cream, salt and pepper. Blend until smooth. Set aside. For the crispy onions: Heat the canola oil to 375 degrees F in a large Dutch oven. Add the sliced onions and buttermilk to a bowl and soak for 5 minutes. Add the flour to a second bowl, then use a spider to remove the onions from the buttermilk and toss them in the flour, coating them well. Fry in batches until golden brown and crispy, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt. Place the beef tartare loosely on a platter. Spoon the onion dip on the side. Garnish with the crispy onions. Sprinkle with the dried Gruyere. Cut the endive into individual leaves for scooping and serve on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 160,"Black Bean Soup 1 pound black beans, picked over, rinsed and drained 2 tablespoons unsalted butter or oil 1 cup finely chopped onion 1/2 cup finely chopped celery 1/2 cup finely chopped carrot 3 cloves minced garlic 1 teaspoon minced fresh thyme 2 large smoked ham hocks, about 1-1/2 pounds 9 cups water or homemade chicken stock Kosher salt and freshly ground pepper 1/2 cup dry sherry Optional serving garnishes: Sour cream or creme fraiche, finely chopped hard cooked egg, or 1 minced scallion Instructions: Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover and set aside for 1 hour. Drain and reserve.
In a large soup pot heat the butter or oil over medium heat. Add the onions, celery and carrots, and saute until wilted and golden, about 10 minutes. Add the garlic and thyme and saute for 3 minutes more. Add the beans, hocks, water or stock, and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, cook until beans and meat are tender, about 1-1/2 hours.
Turn the soup off. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender. Simmer the soup with the reserved meat. Season with salt and pepper to taste and add the sherry. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 161,"Banana Pepper Ketchup 1 cup ketchup 1/4 cup diced banana peppers
Instructions: Put the ketchup and banana peppers in a bowl and mix it up! ","[Chardonnay, Sauvignon Blanc, Riesling]" 162,"Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread 1/4 cup olive oil 2 pounds venison shoulder, cut into 1/2-inch cubes Salt and freshly ground pepper 1 large red onion, finely diced 4 cloves garlic, finely chopped 3 tablespoons ancho cl powder 1 tablespoon pasilla cl powder 1 tablespoon ground cumin 1 bottle dark beer 5 cups homemade chicken stock, or low sodium canned or water 1 (16-ounce) can chopped tomatoes, drained and pureed 1 tablespoon chipotle pepper puree 1 tablespoon honey 2 cups cooked or canned black beans, rinsed and drained 2 tablespoons fresh lime juice Toasted Cumin Crema, recipe follows White Cheddar Cornbread, recipe follows 1 tablespoon cumin seed 1 cup creme fraiche or Mexican crema Salt and freshly ground pepper 1/2 pound (2 sticks) unsalted butter, at room temperature 2 cups coarsely ground white cornmeal 2 cups all-purpose flour 2 tablespoons baking powder 2 large eggs, lightly beaten 1 teaspoon salt 2 2/3 cups buttermilk 3/4 cup finely grated white cheddar 1 tablespoon honey Instructions: Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan. Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings. Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread. Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle. Preheat oven to 400 degrees F. In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 163,"Cheesy Crab Bites 1 quart neutral oil 1 cup shredded mozzarella One 4-ounce block cream cheese, softened
1/2 tablespoon garlic salt
Pinch crushed red pepper flakes
All-purpose flour, for dusting One 13.8-ounce tube prepared pizza dough
1/2 cup cooked crabmeat
Fresh parsley, for garnish
Instructions: Pour the oil into a large heavy-bottomed pot fitted with a deep-frying thermometer. Combine the mozzarella, cream cheese, garlic salt and crushed red pepper in a food processor. Pulse until a thick paste is formed, about 30 seconds. Set aside. On a lightly floured surface, roll the pizza dough to form a 16-by-12-inch rectangle. Use a 3-inch round cutter to cut out 10 to 12 rounds of dough. Use your fingertips to gently stretch each round of dough into a 4-inch circle. Top a round of dough (slightly off-center) with 1 heaping teaspoon of the cheese mixture and 1 teaspoon crabmeat. Fold the dough in half over the filling to create a half-moon. Press the edges together to seal the pocket and crimp with the prongs of a fork. (See Cook's Note.) Repeat this process with the remaining circles and filling. Preheat the vegetable oil to 350 degrees F and line a plate with paper towels. Working in batches, carefully lay the pizza pockets in the hot oil. Fry until deeply golden brown, 1 to 1 1/2 minute on each side. Remove from the hot oil to the lined plate to cool slightly. Garnish with fresh parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 164,"Chocolate White Chocolate Chunk Cookies 1/2 pound unsalted butter, at room temperature 1 cup light brown sugar, packed 1 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs at room temperature 2/3 cup good unsweetened cocoa 2 cups flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 pounds good white chocolate, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.; Note: This recipe has been updated and may differ from what was originally published or broadcast. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 165,"Herring Sandwiches 4 thin pickled herring fillets (about 3/4-pound), cut into 1/2-inch pieces 1 small potato, peeled, boiled, cut into 1/4-inch cubes 1/4 cup finely chopped onion 2 tablespoons finely chopped dill pickle 1 small apple, peeled, cored, cut into 1/4-inch cubes 2 tablespoons mayonnaise Salt and freshly ground black pepper 1/2 stick butter, room temperature 6 thin slices black bread, halved Green leaf lettuce Instructions: Place herring pieces, potato, onion, pickle, apple and mayonnaise in a bowl and mix to combine. Add mayonnaise and mix well. Season to taste with salt and pepper. Spread about 1 teaspoon of butter on each bread half. Top with a lettuce leaf, then with the herring mixture. ","[Riesling, Sauvignon Blanc, Grner Veltliner, Albari?o]" 166,"Pineapple Chicken Tacos 2 tablespoons vegetable oil 6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
4 scallions, thinly sliced 2 cloves garlic, minced
One 6-ounce can 100% pure pineapple juice
1/4 cup hot sauce
2 tablespoons honey
4 small flour tortillas
12 ounces broccoli slaw 1/2 cup mayonnaise 2 to 3 tablespoons chipotle sauce
1 lime, zested and juiced
1/2 cup thinly sliced pineapple wedges 1/2 cup fresh cilantro leaves
Serving suggestions: tortilla chips and salsa Instructions: Preheat the oven to 400 degrees F. Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute. In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes. Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes. Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed. Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken. To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 167,"Cajun Surf and Turf Pasta 1 pound fettuccine 1 pound rib eye steak, cut into bite-size pieces
1/2 pound large shrimp, peeled and deveined
3 teaspoons Cajun seasoning
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, sliced
1 cup halved cherry tomatoes
3 cloves garlic, minced
2 cups chicken stock
1/2 cup white wine
1 cup heavy cream
3 to 4 dashes Worcestershire sauce
Cayenne or hot sauce, to taste
2 scallions, sliced 2 tablespoons chopped fresh parsley Instructions: Cook the fettucine according to the package instructions, then drain and set aside. Sprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat. Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon. Add the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed. Add the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine. Garnish the skillet with the scallions and parsley, then serve and enjoy. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]

" 168,"Holyfield's New South Grill Cat Fish 1 (2 1/2 to 3 1/2 pounds) fresh whole catfish Salt and pepper 2 pounds rice flour 1 pound all-purpose flour 1/2 pound cornstarch 4 tablespoons five-spice powder 2 teaspoons garlic powder Salt and pepper, to taste 2 1/2 cups soy sauce 2 tablespoons chopped cilantro 1 teaspoon minced garlic 1 teaspoon minced ginger 1 tablespoon cl-garlic sauce 1/3 cup lime juice 2 tablespoons hoisin sauce 2 teaspoon honey 1 teaspoon ground cl 3/4 cup pickled ginger juice or seasoned rice vinegar 1 medium carrot, peeled 1 medium beet, peeled 2 tablespoons sesame oil 1 large red tomato 1/4 cup scallions, finely sliced 1 tablespoon pickled ginger 1 tablespoon toasted white and black sesame seeds Instructions: Clean and wash the catfish, rinsing thoroughly. Using a sharp knife, partially fillet both sides of the catfish as follows: cut straight into the fillet until the bone stops the knife, then turn the knife in and cut along the bone for about 2 inches, leaving a loose flap of fillet. Make as many of these incisions as it takes to cover both sides of the fish. Season fish and set aside. Combine dredging flour ingredients on a large plate and mix thoroughly. Set aside. Combine sauce ingredients in a mixing bowl and whisk together to blend. Set aside. Using a turning slicer, cut the carrot and beet into long strands. Rinse out the beet. Strain and add to carrot and drizzle with sesame oil. Peel, seed and cut tomatoes into large dice and set aside. Set fryer to 350 degrees. Dredge catfish in the flour. Shake off excess flour. Place catfish in a fryer basket, folding in the tail so that it curls away from the fish. Cook for about 12 minutes. To check doneness, lift one of the flaps cut in the fillet. If it comes clean off the bone, the fish is cooked. Allow fish to rest for a couple of minutes and transfer to a platter. Using a knife, cut through each flap and dislodge each from the carcass -- thereby finishing the filleting process. Ladle sauce over the entire fish. Sprinkle diced tomatoes and scallions. Put a dollop of pickled ginger on the nose and garnish with beet and carrot noodles as well as toasted sesame seeds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 169,"Chicken Kiev with Bacon and Asparagus 8 strips bacon 12 asparagus tips (top 2 inches only) 4 large skinless, boneless chicken breasts, tendons removed 1 cup all-purpose flour 2 eggs, beaten 2 cups bread crumbs (coarse if possible) 5 tablespoons butter Salt and pepper Instructions: In a frying pan, cook bacon until almost crispy. Steam asparagus tips for 3 minutes. Using a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, 1 at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4-inch thickness. Preheat oven to 350 degrees F. In 3 separate bowls place: flour, eggs, beaten and bread crumbs. Line the 3 bowls in a row. Complete the following procedure for each portion: Take 1 flattened chicken breast, season with salt and pepper. Lay 2 strips of bacon side by side, on the top side of the chicken breast. Place 3 asparagus tips crosswise at 1 end and top with 1 tablespoon butter. Starting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath. Dip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step. Place in a shallow pan with the seam on the bottom. Place 1/4 tablespoon butter on top of each piece of chicken. Bake for approximately 20 minutes, or until cooked throughout. Towards the end, baste with pan drippings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 170,"Apple-Almond-Coconut Quick Bread with Lemon Glaze 1/2 cup (8 tablespoons) melted unsalted butter or vegetable oil, plus more melted butter for brushing the pan 1 1/4 cups all-purpose flour (see Cook?s Note) 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup shredded sweetened coconut 3/4 cup chopped toasted almonds 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded apples, excess moisture squeezed out 1 cup confectioners' sugar 1 tablespoon milk 1 teaspoon lemon zest plus 1 tablespoon lemon juice Instructions: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 171,"Robalo Stuffed with Seafood 8 pounds fish fillet, robalo, red snapper, or grouper, skin removed 1/2 cup extra-virgin olive oil 1/2 pound butter 2 cups chopped onion 12 1/2 cups chopped tomatoes 1 3/4 cups olives 1 1/3 cups diced jalapenos 6 bay leaves 3 teaspoons chopped Mexican thyme 1/3 cup chopped parsley 2 pounds cooked shrimp 2 pounds cooked crabmeat 2 pounds cooked octopus 6 cups mayonnaise Salt and pepper 1 sliced red bell pepper, for garnish 1 bunch fresh parsley, leaves chopped, for garnish 4 oranges, sliced, for garnish Aluminum foil, to cover Instructions: On an oiled shallow baking sheet, lay the fish fillets out, forming one large fillet. In a very large saucepan, add olive oil and butter. When hot add onions, tomatoes, olives, jalapenos, bay leaves, thyme, and parsley. Add shrimp, crab, and octopus. Cook 10 minutes. Chill completely. Preheat oven to 350 degrees F. Place stuffing down center of fish fillets, fold sides to cover filling. Cover with foil and bake for 10 minutes. Add layer of mayonnaise and broil 5 minutes. Season with salt and pepper. Garnish with sliced red bell peppers, parsley, and orange slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 172,"40 Cloves and a Chicken 1 whole chicken (broiler/fryer) cut into 8 pieces 1/2 cup plus 2 tablespoons olive oil 10 sprigs fresh thyme 40 peeled cloves garlic Salt and pepper Instructions: Preheat oven to 350 degrees F. Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours. Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 173,"Bacon-Wrapped Cocktail Sausages Vegetable oil, for frying 1 12-ounce package mini smoked sausages (about 36), patted dry 12 slices bacon, cut crosswise into thirds 1/2 cup pineapple preserves 1/2 cup barbecue sauce Instructions: Heat 2 inches vegetable oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 360?. Wrap each sausage with a piece of bacon and secure with a toothpick. Bring the preserves and barbecue sauce to a simmer in a small saucepan. Keep warm over low heat.
Set a rack on a rimmed baking sheet. Working in batches, add the sausages to the hot oil and fry until the bacon is browned and crisp, 3 to 4 minutes. Remove to the prepared baking sheet using a slotted spoon. Return the oil to 360? between batches.
Remove the toothpicks and toss the sausages with the pineapple barbecue sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 174,"Smoked cl Potato Knishes 3/4 cup vegetable oil 3/4 cup water 1/4 teaspoon ground cumin 1/4 teaspoon turmeric 1/2 teaspoon salt 2 1/2 cups all-purpose flour 2 pounds peeled baking potatoes, like russets 1 large Spanish onion, minced (2 cups) 3 tablespoons vegetable oil 1 teaspoon ground cumin 3 tablespoons pureed chipotle in adobo sauce 1 pound pre-cooked kielbasa, cut into 1/4 inch dice Instructions: In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt, and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into 2 rectangles. Wrap in plastic and let rest at room temperature for 30 minutes. This is an oil-pastry called ail teig.
Place the potatoes in a pot of water and boil until fork-tender (25 minutes). Drain, rinse and mash. Meanwhile, saute the onions in the oil until golden and caramelized then add the ground cumin and let saute until aromatic. Mix onions into potatoes. In a blender, puree the chipotle. Add the chipotle and kielbasa to the potato mixture. Let cool.
Preheat the oven to 375-degrees. Roll out the dough into 2 triangles, 1/8-inch thick each, about 10 by 15 inches. Spoon filling down the center, shaping into a squared-off log. Trim dough and wrap the filling, rolling the pastry so the seam is on the bottom. Alternatively, cut dough into 4 1/2-inch squares. Place 1/4 cup filling in the center of the squares. Fold up the corners and pinch to seal. Set seam side down, on a non-stick cookie sheet. Bake for 30 minutes, until golden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 175,"Shut Your Pie Hole Clams 5 tablespoons butter 1 1/4 cups thinly sliced green onions 1 large shallot, finely chopped 1 1/4 cups chopped fresh cilantro leaves 1 cup dry vermouth 1 cup dry white wine 1 cup vegetable stock 12 garlic cloves, finely chopped 1 teaspoon Worcestershire sauce 1/2 teaspoon dried crushed red pepper 4 dozen littleneck clams, scrubbed Salt and freshly ground cracked black pepper Instructions: Melt 4 tablespoons butter in large pot over medium heat. Add green onions and shallot and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 6 ingredients. Increase heat to high; bring mixture to boil. Add clams and cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 176,"Duck a l'Orange 4 oranges, washed 2 duck breasts, about 3/4 pound/375 g each 1/4 cup/55 g sugar 3 tablespoons red wine vinegar 2/3 cup duck, chicken or veal stock 2 tablespoons butter Salt and freshly ground pepper Squirt lemon juice Instructions: Prepare the oranges: Remove the peel from 2 oranges with a vegetable peeler. Cut the white pith off the back with a very sharp knife. Cut into julienne, and blanch three times in boiling water. Drain and rinse under cold water. Set aside. Squeeze the juice of those 2 oranges and reserve. Peel and cut the remaining 2 oranges into sections, draining their juice into the other juice, and set the sections aside. You now have one dish of blanched julienned orange zest, about 1 cup/250 ml orange juice, and a dish of orange sections. Prepare the duck breasts: Score the fat side of the breasts with a knife. Set them fat-side down in a pan over low heat and render the fat, about 10 minutes. Remove the duck and pour off the fat. Increase the heat in the pan and put the breasts back in skin-side down. Saute until done to your liking, or about 7 minutes on the fat side, then another 3 on the other. Remove to a carving board to rest, covering to keep warm. Make the sauce: Put the sugar and 1 tablespoon water in a saucepan, bring to a boil and cook until golden, about 3 minutes. Add the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to sauce consistency. Remove from the heat and whisk in the butter. Check the seasonings. Add the orange sections. Carve the duck breasts and arrange on a serving platter. Spoon over the sauce, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 177,"Smoked Whitefish and Crayfish Salad 24 crayfish tails, cooked 1 cup smoked whitefish, meat only, flaked 3/4 cup chopped mixed greens 20 haricots verts (French green beans), trimmed, blanched 2 tablespoons red wine vinegar 1 tablespoon horseradish 1 tablespoon chopped dill 1/4 cup diced red onion 1/2 cup low-fat sour cream 1/2 cup non-fat yogurt Salt and black pepper 1/2 cup diced celery 1 cup English cucumbers, peeled and sliced into half moons Instructions: To blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking. In a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside. In separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 178,"Skirt Steak Marinated with Roasted Tomato Salsa 2 medium tomatoes (about 1 pound), cut into thick wedges 1/2 large red onion, cut into thick wedges
1 small or 1/2 large jalapeno
1 small clove garlic, unpeeled
1/2 cup packed fresh cilantro leaves
1/2 tablespoon chopped canned chipotles in adobo (with some of the sauce), plus more to taste
1/4 teaspoon kosher salt
1/4 cup canola or other neutral oil
1 1/2 pounds skirt steak Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
2 large (or 4 small) heads romaine lettuce, halved lengthwise and cores left intact 3 tablespoons olive oil Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1/4 cup fresh lemon juice (from about 2 lemons)
Instructions: For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.) Line a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more. (Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.) Transfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week. For the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving. For the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine. Prepare a grill or grill pan for medium-high heat. Remove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes. Place the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.) Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately. ","[Syrah, Tempranillo, Garnacha, Barbera]" 179,"Corned Beef with Cabbage and Beets 3-4 pound piece corned beef 2 bay leaves 1 tablespoon caraway seeds 5 black peppercorns 3 parsnips, peeled and cut into 3 \ pieces 5 carrots, peeled and cut into 3\ pieces 3 turnips, peeled and quartered 2 onions quartered 4 potatoes, peeled and quartered 1/2 head cabbage, cut into wedges 4 beets, boiled until tender, peeled and sliced Instructions: In large heavy pot, combine corned beef, bay leaves, caraway seeds and peppercorns. Add water to cover and bring to a boil. Reduce heat and simmer for 2 hours. Remove the meat from the pot and reserve on a plate. Add parsnips, carrots, and turnips and simmer for 20 minutes. If necessary add more water to cover. Add onions and potatoes and simmer for another 20 minutes. Add cabbage and simmer for 10 minutes. Serve the warm, sliced meat with the broth, beets and vegetables. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 180,"Gina's Super Bowl Punch 1 liter vodka Three 12-ounce bottles beer (recommended: Corona) Three 6-ounce containers frozen limeade, thawed Three 1-liter bottles club soda 3 limes, sliced into wheels Ice, for serving Lime wedges, for garnish Instructions: Add the vodka, beer, limeade, and club soda to a large serving container and mix well. Add lime wheels and pour into tall tumblers filled with ice. Garnish each glass with a lime wedge and serve. ","[Vodka, Corona, Sauvignon Blanc]" 181,"No-Bake Macaroni and Cheese 1 large egg, lightly beaten 1 (12-ounce) can evaporated low-fat milk 1/4 to 1/2 teaspoon mustard powder Pinch cayenne pepper Freshly grated nutmeg 1 small garlic clove, finely grated Kosher salt and freshly ground black pepper
4 cups cauliflower florets (from 1/2 head cauliflower, about 12 ounces) 4 cups medium pasta shells 6 ounces coarsely grated 75 percent reduced-fat extra sharp cheddar (recommended: Cabot) 2 tablespoons grated Parmesan 2 ounces Neufchatel cheese Toasted whole-wheat breadcrumbs for serving, optional Instructions: Whisk the egg, evaporated milk, mustard powder, cayenne, nutmeg, garlic, and salt and pepper to taste in a bowl; set aside. Bring a large pot of salted water to a boil. Cook the cauliflower until tender and almost falling apart, 8 to 10 minutes. Remove with a slotted spoon or sieve. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving about 1/4 cup pasta water. Save the pot. Put the egg mixture and cheeses in the empty pot and cook over medium-low heat, whisking constantly, until the cheese melts and the sauce begins to thicken, about 6 minutes. Remove from the heat. Add the cauliflower and puree with an immersion blender until smooth and light. Stir in some of the reserved pasta water to adjust the creaminess of the sauce as needed. Add the pasta to the sauce and toss, season with salt and pepper. Serve, sprinkled with breadcrumbs if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 182,"Green Beans with Tomatoes 8 slices bacon, diced very small 1 large onion, diced very small
2 pounds green beans, trimmed and halved
1 mounded tablespoon tomato paste
Three 14.5-ounce cans whole tomatoes
Kosher salt and freshly ground black pepper Cayenne pepper, as needed
Instructions: Add the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes. Increase the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 183,"Butternut Squash with Herb Salad 1 3-ounce butternut squash, peeled and cut into 2-inch chunks 1/4 cup extra-virgin olive oil 4 1/4 teaspoons ras el hanout Kosher salt and freshly ground black pepper 2 cups torn fresh parsley 1 tablespoon red wine vinegar Instructions: Toss the butternut squash with 3 tablespoons olive oil and 4 teaspoons ras el hanout on a baking sheet; season with salt and pepper. Roast at 475? F until golden and tender, about 35 minutes. Transfer to a platter. Toss the parsley with the red wine vinegar and remaining 1 tablespoon olive oil and 1/4 teaspoon ras el hanout. Season with salt and pepper, then pile on top of the squash. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 184,"Earl Campbell's Hot Link Gumbo 2 cups bacon fat 4 cups all-purpose flour 1 pound unsalted butter 1 pound celery, diced 1 pound onions, diced 8 ounces green bell peppers, diced 8 ounces red bell peppers, diced 2 pounds Earl Campbell's Hot Link Sausage 5 quarts water 3/4 cup clam base 1/2 cup chili powder 1/2 cup dried thyme 1 tablespoon chicken base 1 tablespoon hot sauce, such as Tabasco 1/2 cup dried oregano 2 tablespoons granulated garlic 1 tablespoon paprika 1 tablespoon cayenne 1 bay leaf 3 pounds frozen okra 1 1/4 ounces gumbo file
Serving suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce. Instructions: Start by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot. For the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes. Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.) Serve in a bowl with steamed rice, soda crackers and Louisiana hot sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 185,"Cheesy Picante Quesadillas 12 flour tortillas (8-inch), warmed 1 1/2 cups Pace? Picante Sauce 1 can (4.5 ounces) chopped green chiles 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces) Instructions: Place 6 tortillas onto 2 baking sheets. Spread about1/4 cup picante sauce onto each tortilla to within 1/2-inch of the edge. Top each with 1 tablespoon chiles and 1/4 cup cheese. Brush the edges of the tortillas with water. Top with the remaining tortillas and press to seal. Bake at 400 degrees F for 10 minutes or until the filling is hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 186,"Coffee Granite 1/2 cup sugar 4 cups hot espresso Crema and lemon twists for garnish Instructions: In a small bowl, stir the sugar into the coffee. Cool and place in refrigerator to chill. Pour espresso mixture into a shallow metal baking pan and freeze, stirring with a fork every 1/2 hour, until mixture is coarse ice crystals, but not frozen hard, about 3 to 4 hours. To serve, scoop granite into serving bowls. Serve with crema on top, and lemon twists on the side. Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid. Sorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces). It is available throughout the summer. Granite is coarse, crystalline ice, made without egg whites or milk products. It is made without an ice cream maker. Since granite has a low sugar content, compared to ice cream, it freezes quickly. History of ice cream: Before the freezer, Italians used to send runners to the mountains to get snow. They would flavor the snow with honey or fruit to make iced desserts. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]

" 187,"Veggie Top Pesto 1/4 cup chopped walnuts 1 clove garlic
1 cup carrot fronds
1/2 cup beet greens
1/2 cup celery leaves
1/3 cup grated Parmesan
2/3 cup olive oil
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
Instructions: In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper. Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months). ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 188,"BFF Shrimp 1/3 cup grated Parmesan 1 teaspoon lemon zest
One 17.3-ounce package frozen puff pastry, thawed
All-purpose flour, for dusting 10 large (16/20) shrimp, peeled, deveined and tails removed
1 large egg, beaten
Pesto, marinara and/or ketchup, for dipping Instructions: Preheat the oven to 400 degrees F. Mix together the Parmesan and lemon zest in a small bowl. Lay the puff pastry on a lightly floured surface and gently roll out to 1/4-inch thick. Cut out 10 hearts using a 4 1/2-inch heart-shaped cookie cutter. Place 1 shrimp on half of a heart. Sprinkle the shrimp with a pinch of the cheese mixture. Brush the edges with egg wash, fold the heart in half and seal. Place on a baking sheet and continue with the remaining shrimp and pastry hearts. Place 2 halves together on the baking sheet so you have 5 full hearts. Repeat with the remaining halves. Brush with the remaining egg wash (it will drip down and glue the two halves together). Bake until golden brown and puffed, 15 to 20 minutes. Serve with pesto, marinara and/or ketchup, if desired. Pull apart with your best friend. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 189,"Asparagus-Caramelized Onion Salad 3 tablespoons extra-virgin olive oil 1 large onion, chopped Salt 1 pound asparagus, trimmed and cut into bite sized pieces on an angle 1 tablespoon chopped fresh thyme leaves 2 teaspoons Dijon mustard 2 to 3 tablespoons aged balsamic vinegar Freshly ground black pepper Instructions: Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally. Pour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain. Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 190,"Peach-Bourbon Upside-Down Cake 1 3/4 cups sugar 4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds) 2 to 3 tablespoons bourbon 1 1/2 cups all-purpose flour 1/4 cup finely ground pecans 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 2 large eggs 1 teaspoon pure vanilla extract 1 cup buttermilk Instructions: Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside. Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly. Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 191,"Soba with Shiitakes and Edamame Kosher salt 2 tablespoons vegetable oil 12 ounces shiitake mushrooms, stemmed and sliced 12 ounces soba 1 cup frozen shelled edamame 1 bunch cilantro (about 2 cups leaves) 1 bunch mint (about 1 cup leaves) 1 bunch scallions, roughly chopped 1 1/2 tablespoons soy sauce 1 1/2 tablespoons rice vinegar (not seasoned) 1 tablespoon Sriracha (Asian cl sauce) 1 1/2 teaspoons toasted sesame oil Instructions: Bring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly. Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and run under cold water until cool; add to the bowl with the mushrooms. Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 192,"Vegetarian Risotto Canola oil 2 finely diced yellow onions 1 heaping tablespoon minced garlic 1 pound arborio rice 1/2 cup white wine 32 to 48 ounces hot vegetable stock Salt and black pepper to taste Instructions: In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 193,"Gwen's Old-Fashioned Potato-Beef Casserole 3 pounds red potatoes, peeled and sliced 1/4-inch thick Salt Vegetable oil, to coat pan 1 pound lean ground beef 1/2 onion, chopped 4 tablespoons (1/2 stick) butter 1/4 cup all-purpose flour Black pepper 2 cups milk 2 cups grated sharp Cheddar 1/2 cup unseasoned dry breadcrumbs Instructions: Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish. In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat. Preheat the oven to 350 degrees F. Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions. Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 194,"Glazed Salmon Miso Soup Rice Bowl 3 tablespoons soy sauce 2 teaspoons brown sugar 1 teaspoon lemon juice 8 ounces skin-on salmon fillet (preferably wild-caught) 3 coins ginger, smashed 2 scallions, green tops thinly sliced and white bottoms halved 1/3 cup yellow miso 8 shiitake mushrooms, stems removed and caps sliced 2 heads baby bok choy, cut into 1/2-inch pieces 4 cups cooked rice, hot 6 sheets roasted seaweed snack, cut into thin strips with shears Toasted sesame seeds, for garnish Sambal or other hot chili sauce, for serving, optional Instructions: Preheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil. Whisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork. Combine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes. Mound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 195,"Crispy Salami and Cheese Egg Rolls 12 wonton wrappers 12 slices salami
4 string cheese sticks, cut into thirds
1/2 teaspoon dried oregano
1 egg, beaten
Vegetable oil, for frying 1 cup jarred marinara sauce, warmed
Instructions: Working one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling. Place the egg rolls on a plate and refrigerate for at least 30 minutes. Fill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F. Fry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain. Serve the egg rolls with warm marinara alongside, for dipping. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 196,"Grilled Polenta and Veggies 1/2 cup extra-virgin olive oil 1/4 cup chopped fresh herbs (basil, mint and/or parsley) 1 tablespoon ground coriander Freshly ground pepper 1 bulb fennel, fronds chopped and base cut into 8 wedges 1 bunch broccoli, cut into florets (with some stems attached) Kosher salt
2 oranges, cut crosswise into thick slices 2 large beefsteak tomatoes, halved crosswise 4 portobello mushroom caps 1 large head radicchio, quartered 1 1-pound tube prepared polenta, cut into 8 slices 1/2 pound haloumi cheese, cut into 4 slices Instructions: Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Mix the olive oil, herbs, coriander, 1 teaspoon pepper and a handful of fennel fronds in a small bowl. Brush the fennel wedges and broccoli with the herb oil and season with salt. Cook on the cooler side of the grill, turning once, until marked and tender, 15 to 20 minutes. Remove to a platter. Meanwhile, brush the oranges, tomatoes, mushrooms and radicchio with the herb oil and season with salt. Grill over direct heat, turning once, until marked and tender, 10 to 15 minutes. Add to the platter. Brush the polenta and haloumi with the herb oil and grill over direct heat, turning once, until marked, 5 to 10 minutes. Add to the platter. Season with salt and drizzle with any remaining herb oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 197,"Beet Juice 1 pound beets, trimmed, cut into 1-inch pieces (about 3 medium) 8 ounces carrots, trimmed, cut into 1-inch pieces (about 2 large) 2 Gala apples, cored, cut into 1-inch pieces One 2-inch piece ginger, peeled and halved 2 tablespoons lemon juice Instructions: Pass the beets, carrots, apples and ginger through a juicer. Strain through a fine-mesh sieve. Stir in the lemon juice. Pour into glasses and serve. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 198,"Pomodoro Sauce 2 garlic cloves, minced 2 tablespoons onion, diced 2 tablespoons olive oil 2 tomatoes, chopped 3 tablespoons fresh herbs (oregano, basil, parsley), chopped Salt and pepper, to taste Pinch sugar Cheese and herb ravioli, cooked, for serving Instructions: In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 199,"Slow-Cooker Whole-Grain Breakfast Porridge 3/4 cup dehulled whole barley 3/4 cup steel-cut oats 1/2 cup cornmeal (not coarsely ground) 3 tablespoons light brown sugar, plus more for sprinkling 1 teaspoon pure vanilla extract 1 cinnamon stick Kosher salt Topping suggestions: milk, chopped dried fruit, fresh fruit or nuts Instructions: Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours. In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 200,"Spaghetti with Pancetta, Escarole and Garlic Chips 1/2 pound dried spaghetti Salt 3 tablespoons extra-virgin olive oil 1/4 pound thickly sliced pancetta, chopped 6 to 8 cloves garlic, thinly sliced 1 teaspoon crushed red pepper flakes 2 large heads escarole, washed and drained, roughly chopped 3/4 cup chicken stock or broth, eyeball it 1 lemon, zested and juiced Freshly ground black pepper 3 tablespoons butter 1/3 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table Instructions: Fill a large pot with water, bring to a boil and salt the water. Add the pasta and cook to al dente, with a bite to it. While the pasta is working, heat a large skillet over medium heat with the extra-virgin olive oil, 3 turns of the pan. Add the pancetta and cook until crisp, about 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a paper towel lined plate to drain. Ser aside. Turn the heat on the pan back to low then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta, reserve. Turn the heat up to medium again, add the crushed red pepper flakes and cook for 30 seconds. Add the roughly chopped escarole, tossing to wilt it in the flavored oil and wilting it into the pan in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes. Drain the hot pasta well and add it to the escarole pan. Add lemon zest and toss to distribute. Turn the heat off and add the butter and cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table. ","[Barolo, Barbaresco, Chianti, Rioja]

" 201,"Broccoli-Cheddar Soup 2 teaspoons olive oil 1 medium onion, chopped 1 clove garlic, minced 1/2 teaspoon ground nutmeg 1 large head broccoli, florets and tender part of stems, chopped (about 6 cups) 3 cups low-sodium chicken broth 2 cups low-fat (1%) milk 2 tablespoons all-purpose flour 1 1/4 cups lightly packed shredded extra-sharp cheddar cheese (5 ounces) 1/2 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste Instructions: Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring the mixture to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes. Meanwhile, in a small saucepan, whisk together the milk and flour until the flour dissolves. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm. Working with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender.) Stir the cheese mixture into the broccoli puree, season with salt and black pepper to taste, and cook over medium-low heat until warmed through, 3 to 5 minutes more. Serve garnished with the remaining cheese. Excellent source of Calcium, Folate, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin A, Vitamin C, Vitamin K Good source of Copper, Fiber, Iron, Magnesium, Manganese, Molybdenum, Pantothenic Acid, Selenium, Niacin, Thiamin, Vitamin B6, Vitamin B12, Vitamin D, Zinc BEFORE: 700 CAL. Sat. Fat 36g, Chol. 170mg Fiber 3g, Sodium 1440mg AFTER: 320 CAL. Sat. Fat 9g, Chol. 45mg Fiber 4g, Sodium 660mg ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 202,"Chicken Breast with Clementines, Thai Bird cl and Yukon Gold and Cauliflower Puree 1 skin-on chicken breast, wing bone attached, wing tip and tenderloin removed Extra-virgin olive oil Kosher salt 3 large clementines, supremed and squeezed, juice reserved 3 large clementines, supremed and squeezed, juice reserved
A few drops red wine vinegar 1 sprig fresh thyme 1/2 Thai bird cl, halved lengthwise 1/2 cup rich (hopefully homemade) chicken stock Yukon Gold and Cauliflower Puree, for serving, recipe follows 2 large Yukon gold potatoes 1/2 head cauliflower, cut into florets Kosher salt 1/2 to 3/4 cup cream 4 tablespoons cold butter (1/2 stick), cubed Instructions: Preheat the oven to 250 degrees F. Pat the chicken breasts dry with a paper towel. Coat a medium saute pan with olive oil, and place over medium-high heat. When the pan is hot, sprinkle the skin of the chicken generously with salt, and then place skin-side down into the pan. Cook until the skin is golden and crispy, 4 to 6 minutes. Sprinkle the opposite side of the breast with salt, and then flip the chicken and continue cooking until cooked through, another 5 to 6 minutes. If the pan starts to smoke, lower the heat. Transfer the breast to a sheet pan, tent loosely with foil and place in the oven until the sauce is finished and you are ready to plate. Remove the excess oil from the pan before returning over medium-high heat. Add the clementine juice, clementine supremes and vinegar, scraping up the brown bits that cling to the bottom of the pan. Stir in the thyme and chiles and let the liquid reduce by half before pouring in the chicken stock and a pinch salt. Continue cooking until the stock has reduced. Taste the sauce, making sure it's delicious, and then remove the thyme stalk and season with more salt, if needed. The sauce should be thickened and a little chunky. Lay the Yukon Gold and Cauliflower puree on the bottom of the plate, and then slice the chicken breast and fan the slices on top. Spoon some of the sauce on and around the chicken, and garnish with the supreme clementines. Halve the potatoes, and then cut each half into 6 to 8 pieces. Place the potatoes in a pot large enough to hold the cauliflower as well, and then cover the potatoes by 2 inches of water. Sprinkle generously with salt (it should taste like the ocean) and bring to a boil. After the water has been boiling about 10 minutes, add the cauliflower and cook until the vegetables are fork-tender. Bring the cream to a scald in a small saucepan. Meanwhile, pass the potatoes and cauliflower through a food mill into a large bowl. Add about half of the hot cream and 1/2 of the butter, and stir with purpose until thoroughly combined. Repeat this process with the remaining cream and butter until incorporated. Taste for seasoning (you will probably have to add salt), and serve warm. Yield: 2 servings. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 203,"Salted Caramel Monkey Bread Nonstick cooking spray, for greasing 4 ounces granulated sugar
1 teaspoon ground cinnamon
2 pounds refrigerated biscuits, such as Grands Flaky Layers, each piece cut into quarters
4 ounces chopped dates
4 ounces dark raisins
4 ounces black walnuts, roughly chopped
8 ounces brown sugar
6 ounces unsalted butter
2 tablespoons heavy cream
1/2 teaspoon kosher salt
Salted caramel, homemade or store-bought, for serving
Whipped cream, homemade or store-bought, for serving
Instructions: For the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray. Mix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine. Place the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside. Add the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined. Remove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan. Slice while warm, drizzled with the salted caramel sauce and dollops of whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 204,"Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach 3 large starchy potatoes, peeled and cut cubed Salt 1 lemon 1 1/4 pounds fresh cod fish 1/4 cup vegetable oil, eyeball it 2 teaspoons seafood seasoning blend, (recommended: Old Bay) 2/3 palm full 2 ribs celery and their greens, finely chopped 1 small yellow skinned onion, peeled and finely chopped 2 to 3 tablespoons chopped fresh thyme leaves, a few sprigs 3 to 4 tablespoons chopped fresh flat-leaf parsley, a handful Black pepper 1 egg 2 cups plain bread crumbs 4 tablespoons butter 1/2 red bell pepper, finely chopped 1 shallot, finely chopped 2 tablespoons all-purpose flour 2 cups chicken stock 1 clove garlic, finely chopped 1/4 cup cream or half-and-half 1 pound triple washed spinach leaves, stemmed and chopped Instructions: Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes. Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes. Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties. Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame. Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy. Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes. To serve, pile spinach mashers on plates and top with patties and gravy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 205,"Amaretti Torta 20 amaretti cookies, plus 8 amaretti cookies crushed for topping 2 ounces semisweet chocolate chips (about 1/2 cup) 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 5 large eggs, separated 2 tablespoons orange-flavored liquor (Triple Sec, Cointreau, or Grand Marnier) 1/2 cup all-purpose flour 1/4 cup orange marmalade Instructions: Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper. Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside. Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition. In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 206,"Tomato-Leek-Bacon Tart Vegetable cooking spray 1/2 (15-ounce) package refrigerated piecrusts 1 (8-ounce) package shredded Italian three-cheese blend, divided 3 medium leeks, thinly sliced (about 1 cup) 2 tablespoons olive oil 8 plum tomatoes, sliced 1 cup loosely packed fresh basil leaves, coarsely chopped 3 garlic cloves, coarsely chopped 1/2 (2.1-ounce) package fully cooked bacon slices, chopped 1/2 cup mayonnaise 1/4 cup freshly grated Parmesan 1 tablespoon fresh lemon juice 1/2 teaspoon pepper Garnish: fresh basil sprigs Instructions: Preheat the oven to 450 degrees F. Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions. Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend. Lower the oven to 375 degrees F. Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic. Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges. Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 207,"Apple Pie Baked in a Bag 2 cups all-purpose flour 1/4 cup sugar Pinch salt 1 cup cold unsalted butter (2 sticks), cut into pieces 1/3 cup ice water 5 Granny Smith apples, peeled, cored, and thickly sliced 1/2 cup sugar 1 1/2 tablespoons cornstarch 1 teaspoon fresh lemon juice 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1 1/2 tablespoons cold unsalted butter, cut into pieces Instructions: Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly?it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight. On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie. Arrange a rack in the center of the oven and preheat to 375 degrees F. Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center. Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour. Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more. Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 208,"Spicy Pork Bulgogi 2 pounds sliced pork butt 1 liter lemon-lime soda, such as Sprite 1/2 onion, plus sliced onions, for serving 4 garlic cloves 2 ounces ginger, peeled 1 green onion 4 ounces pineapple or pineapple juice 1/2 cup gochujang 1/4 cup sugar 1/4 cup mirin 1/3 cup soy sauce 1/2 teaspoon Korean fine chili powder (not coarse) 1/2 ounce sesame oil Vegetable oil, for the pan Kosher salt Julienned carrots, for serving Instructions: Cut the pork down the middle (in half) and add to a bowl with the lemon-lime soda. Allow to soak for at least 10 minutes. Drain out the soda. Put the 1/2 onion, garlic, ginger, green onion and pineapple in a blender and blend on medium low. Pour into the bowl with the pork and add the gochujang, sugar, mirin, soy sauce, Korean fine chili powder and sesame oil. Allow the pork to marinate for 12 hours. Heat up a pan and add vegetable oil. Lay the pork carefully in the pan (don't pile the pork--make sure every piece is touching the pan). Cook until the meat is firm, about 15 minutes. Add a touch of salt, sliced onions and thinly sliced carrots (matchstick.) Then, cook for another 5 to 10 minutes. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 209,"Beach Day Cookies Two 16.5-ounce tubes refrigerated sugar cookie dough (plus required ingredients) 1 pound (about 3 1/2 cups) confectioners' sugar 2 tablespoons meringue powder 1 drop royal blue gel food coloring 2 cups graham cracker crumbs 48 mini marshmallows
One 3-inch piece rainbow sour candy, such as AirHeads? Xtremes Rainbow Berry Bites One .55-ounce piece green taffy, such as AirHeads? Watermelon 6 green gumdrops, cut in half Two .55-ounce pieces red taffy, such as AirHeads? Cherry 36 white chocolate chips
Instructions: Preheat the oven to 350 degrees F. Prepare the cookie dough according to the package directions for roll-out cookies, incorporating flour as instructed. Cut the dough into twelve 4 1/2-inch circles, rerolling the scraps as needed. Arrange on 2 ungreased baking sheets. Bake until the edges are light golden brown, 11 to 14 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
Meanwhile, combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, adding up to 1 tablespoon more water if needed, about 2 minutes.
Transfer 1/4 cup of the icing to a piping bag fitted with a round number 3 tip. Spoon another 1/4 cup of the icing into a small bowl and thin with 1/2 teaspoon water to flooding consistency. You will know it has reached flooding consistency when you run a knife or fork through the icing and it flows back to where it was in 10 seconds. Add more water 1/4 teaspoon at a time until you've reached the right consistency. Transfer to a small piping bag (no tip needed).
Add the food coloring to the remaining icing in the bowl and mix to combine. Transfer 1/4 cup to a piping bag fitted with a round number 3 tip. Thin the remaining blue icing with 1/4 teaspoon water to flooding consistency. You will know it has reached flooding consistency when you run a knife or fork through the icing and it flows back to where it was in 10 seconds. Transfer to a small piping bag (no tip needed).
Using the thick blue icing, pipe the outline of the ocean and some waves on the bottom half of each cookie circle and let dry, about 20 minutes. Fill in the ocean with blue flooding icing using a toothpick to spread it all the way to the edges. Let dry completely, about 30 minutes.
Outline the top half of each cookie with the thick white icing. Let dry completely, about 20 minutes. Fill in the empty space on the top half of each cookie with the white flooding icing using a toothpick to spread it all the way to the edges. Sprinkle 1 tablespoon crushed graham crackers over the wet icing on each. Let the icing dry completely, about 30 minutes, then tap the cookies to remove any excess crumbs. Pipe white ocean foam in swirls over the space where the blue and sand meet. Let dry completely, about 20 minutes.
Meanwhile, build the sandcastles: Dip 4 mini marshmallows in water, then roll in the graham cracker crumbs until completely covered. Use the thick white icing to stick 3 marshmallows together to form the base of a sandcastle. Pipe a small amount of icing on the bottom of the fourth marshmallow and stick it on top of the base. Repeat with the remaining marshmallows, cracker crumbs and icing to make 12 castles.
Make the flags: Use a sharp knife to cut 12 small flags out of the rainbow sour candy. Cut 6 toothpicks in half for the flag poles. Stick each flag to a toothpick piece, then stick a flagpole into the top of each sandcastle.
Make the sand buckets: Cut 12 strips from the green taffy, each 1/2 inch long and 1/16 inch wide. Roll 1 strip in your hand to a 1-inch-long rope for a bucket handle. Use thick white icing to glue the handle to a green gumdrop half. Sprinkle some graham cracker crumbs into the top of the gumdrop bucket. Repeat with the remaining taffy strips, icing, gumdrop halves and graham cracker crumbs to make 12 buckets.
Make the shovels: Cut 12 strips from the green taffy for the shovel handles, each 1/2 inch long and 1/16 inch wide. Cut twelve 1/4-inch squares from the green taffy. Squeeze one square onto the top of each handle to make 12 shovels.
Make the crabs: Use the round part of a number 3 piping tip to cut 12 half-circles out of the red taffy. Cut 72 strips for legs, each 1/6 inch wide and 1/4 inch long. Press 3 legs onto each side of each half-circle to make 12 crabs.
Make the seashells: Use a sharp paring knife to cut 2 small pieces off the bottom of each white chocolate chip to create a seashell. Use the paring knife to make indentation lines in the shape of a seashell on top of each chip.
Assemble the cookies: Use thick white icing to glue 1 sandcastle, 1 bucket, 1 shovel, 3 seashells and 1 crab to each cookie. Let dry completely, about 20 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 210,"Blueberry Lemon Mousse Tart 1 2/3 cups graham cracker crumbs, (9 to 10 whole crackers) 1/3 cup quick rolled oats 3 tbsps. firmly packed brown sugar 5 tbsps. butter, melted 1 1/2 cups heavy cream, divided 3 tbsps. sugar, divided 1/4 tsp. lemon extract 1 (8 oz.) pkg. cream cheese, softened 3 tbsps. boiling water 1 envelope unflavored gelatine (2 teaspoons) 1 (12 oz.) jar Smucker's? Orchard's Finest? Northwoods Blueberry Preserves, divided 3/4 cup fresh blueberries Instructions: COMBINE cracker crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan. BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and lemon extract. Place cream cheese on microwave-safe plate. Mircowave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight. BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh blueberries in small bowl. Spoon evenly in center of cheesecake. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 211,"How to Make Mexican Thick Hot Chocolate | Champurrado Recipe 1/4 cup masa harina 3 1/2 cups cold water 1/4 teaspoon salt 3 cups of milk 1 (3-ounce) tablet sweetened Mexican chocolate, flavored with cinnamon Instructions: In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 212,"Breakfast Fajitas Four 8-inch flour tortillas 1/2 teaspoon olive oil
1 red bell pepper, cored, seeded and sliced into 1/2-inch strips 1 red bell pepper, cored, seeded and sliced into 1/2-inch strips
1 yellow onion, cut in half, sliced 1/2-inch thick
1 cup cremini mushrooms, sliced
1 1/2 teaspoons Fajita Spice Mix, recipe follows, or packaged seasoning mix 4 egg whites, whisked together
Salt and freshly ground black pepper 1/2 to 1 cup Dominic's Salsa, for serving, recipe follows Hot sauce, for serving, optional Fat-free sour cream, for serving, optional 2 tablespoons chili powder 2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
1/4 teaspoon cornmeal
Freshly ground black pepper
5 to 6 Roma tomatoes, diced 8 to 10 scallions, whites and light green parts, chopped
1/2 jalapeno pepper, seeds removed, finely chopped
1 to 2 cloves garlic, finely chopped almost to a paste
1 cup loosely packed cilantro, chopped
Juice of 1 to 2 limes 2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
Instructions: Preheat the oven to 200 degrees F; arrange the tortillas in a single layer on an oven rack to warm them. In a small well-seasoned cast-iron or nonstick skillet, heat the oil over medium-low heat. Sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and saute until soft and fragrant, 8 minutes. Add the mushrooms and the Spice Mix and continue to saute until fragrant and the vegetables are thoroughly warmed through. Add the egg whites to the skillet. As they begin to solidify, use a rubber spatula to move them around the pan to mix with the vegetables, so that the liquid parts are exposed to the heat. When all is cooked through, season with salt and pepper. Serve straight from the skillet, spooning the fajita mixture onto the warmed tortillas. Serve with Dominic's Salsa or hot sauce (if using), and the sour cream (if using) on the side. Combine the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne, salt, cornmeal and some black pepper in a small bowl and whisk together. Store in a small jar with a tight-fitting lid. The spice mix will keep up to 2 months. Combine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 213,"Spiced Peach Ketchup 1 cup ketchup 1 cup diced ripe peaches
1/2 teaspoon ground cinnamon
1 chipotle cl in adobo sauce
Instructions: Puree the ketchup, peaches, cinnamon and chipotle in a blender until smooth. Refrigerate for up to 1 week. ","[Rhone Blends, Zinfandel, Tempranillo]" 214,"Roasted Pasilla Peppers with Corn and Cotija 8 fresh pasilla or poblano peppers 2 tablespoons butter 3 cups fresh or frozen, thawed, corn kernels 3 green onions, sliced, including green tops 1 tablespoon chopped fresh oregano leaves or 2 teaspoons dried oregano 1 cup Mexican crema or sour cream 1/4 cup crumbled Mexican cotija or grated Parmesan Salt and pepper 1/2 pound small cooked shrimp, optional Instructions: Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside. In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers. Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 215,"Curry Lamb Shanks with Potatoes 4 lamb shanks (about 6 pounds total) Kosher salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons butter 1 tablespoon golden curry powder 1 teaspoon ground allspice 1/2 teaspoon paprika 3 cups frozen pearl onions (12 ounces), thawed 1 red bell pepper, seeded and chopped 3 cloves garlic, smashed 8 to 10 sprigs fresh thyme 1 scotch bonnet or habanero cl 4 cups chicken stock 1 pound red bliss or new potatoes, sliced in half Right Rice, recipe follows Chopped fresh cilantro leaves, for garnish 2 cups rice Instructions: Season the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes. Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer. Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating. Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro. Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 216,"Steamed Squash Salad 4 small slender zucchini, cut into 1/4-inch rounds and parboiled for 1 minute 1/3 cup extra virgin olive oil Grated zest and juice of two large limes 1/4 teaspoon each ground cumin and cardamom 1/4 teaspoon pressed or minced garlic Salt and freshly ground black pepper Instructions: Parboil zucchini for a minute, drain, pat dry and divide among four dinner plates. Set zucchini in concentric circles on a plate. Combine the olive oil, lime peel and juice, cumin, cardamom and garlic. Season with salt and pepper. Taste and adjust for acidity. Spoon dressing over zucchini. When chicken is done, set it, skin side up over zucchini. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 217,"Seared Sea Scallops 2 cups all-purpose flour 1 tablespoon ground cumin 1 teaspoon curry powder 2 tablespoons dried thyme 2 tablespoons paprika 3 tablespoons olive oil 1 pound sea scallops, cleaned Pesto, recipe follows Basmati rice, recipe follows 2 cups arugula, stemmed, washed, and dried 2 cups basil leaves, washed and dried 1/2 cup grated Parmesan 4 cloves garlic, chopped 1/4 cup pistachio nuts 1/2 cup olive oil Salt and pepper 1 cup basmati rice 2 cups water 2 tablespoons butter Instructions: In a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side. Add all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste. In a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 218,"Blackberry Fizz 4 large blackberries 1 1/2 teaspoons Lemon-Thyme Simple Syrup, recipe follows 1/4 cup bourbon
Splash sweet vermouth
Club soda 1/2 cup fine sugar 2 teaspoons black peppercorns
4 sprigs fresh thyme
1 lemon, sliced Instructions: Muddle the blackberries with the simple syrup in a pint glass. Add ice, bourbon and vermouth. Top off with club soda and stir to combine. Combine 3/4 cup water with the sugar, peppercorns, thyme and lemon in a small saucepan over medium-high heat. When the sugar dissolves and mixture just begins to boil, lower the heat and simmer for 5 minutes. Remove from the heat and let cool, then strain through a fine-mesh sieve. Refrigerate in an airtight container. ","[Burgundy, Moscato, Cava, Sauvignon Blanc]" 219,"Shakshuka 1 1/2 tablespoons extra-virgin olive oil 1/2 onion, chopped 1/2 red bell pepper, thinly sliced 1/4 small bunch cilantro, leaves and tender stems separated, chopped 2 small cloves garlic, thinly sliced 3/4 teaspoon ground cumin 1/2 teaspoon paprika Pinch red pepper flakes Kosher salt and freshly ground pepper 1 15-ounce can whole peeled tomatoes, crushed by hand 4 large eggs Warm pita bread, for serving Instructions: Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute. Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper. Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 220,"Chorizo Guacamole 1 poblano cl pepper 1/8 white onion 1 lime, halved 1 small link fresh chorizo, casing removed 2 avocados 2 jalape?o peppers, seeded and diced 2 tablespoons chopped fresh cilantro 1/4 cup crushed chicharrnes (fried pork rinds) Kosher salt Instructions: Preheat the broiler. Put the poblano, onion and lime on a foil-lined baking sheet. Broil, turning, until everything is charred, 3 to 5 minutes. Transfer the poblano to a bowl and cover; let steam 5 minutes. Uncover and let cool, then peel off the skin and remove the stem and seeds. Transfer to a cutting board and dice. Dice the onion. Meanwhile, cook the chorizo in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes.
Cut the avocados in half and scoop the flesh into a bowl; smash with a fork. Fold in the chorizo, poblano, onion, jalape?os, cilantro and chicharrnes. Add the juice from the broiled lime. Season with salt. ","[Rioja, Tempranillo, Garnacha, Barbera]" 221,"Blue Cheese and Pecan Strudel 1 stick unsalted butter 1 large egg white 4 ounces cream cheese, at room temperature Freshly ground pepper 2 ounces Roquefort or other blue cheese, crumbled (about 1/2 cup) 1/2 cup chopped candied pecans 6 sheets frozen phyllo dough, thawed 1/4 cup breadcrumbs Honey, for drizzling Instructions: Make the clarified butter: Melt the butter in a small saucepan over medium-low heat and cook until the bubbling starts to slow down; remove from the heat and let cool. Skim the white foam off the surface and discard. Spoon the remaining butter into a bowl, discarding the solids at the bottom of the saucepan. Whisk the egg white, cream cheese and 1/4 teaspoon pepper in a medium bowl until smooth. Gently fold in the blue cheese and candied pecans with a rubber spatula. Lay out 1 sheet of phyllo on a large cutting board or work surface with a long side in front of you. (Keep the remaining phyllo covered with a slightly damp towel to prevent it from drying out.) Brush the phyllo lightly with some of the clarified butter. Sprinkle evenly with 2 teaspoons breadcrumbs. Repeat to make 5 more layers (phyllo, clarified butter, breadcrumbs), stacking the phyllo as you go. (Reserve some clarified butter to brush on the strudel before baking.) Spoon the cheese mixture in a strip down the length of the phyllo, about 1 inch from the long side closest to you. Starting from that side, roll up the phyllo to make a thin log. Wrap the log in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour. Position a rack in the lower third of the oven and preheat to 400 degrees F. Place the phyllo roll seam-side down on a parchment-lined baking sheet. Brush all over with the remaining clarified butter. Sprinkle with pepper. Bake, rotating the pan halfway through, until the phyllo is crisp and golden brown, about 25 minutes. Let cool about 15 minutes, then transfer to a cutting board to slice. Lightly drizzle the slices with honey and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 222,"Strawberry Shortcake Martinis 2 pints strawberries, cleaned and sliced 1/4 cup sugar substitute (recommended: Splenda) 1 recipe Low Carb Zucchini Muffins, recipe follows Low Carb Fresh Whipped Cream, recipe follows 1 pint whole strawberries Few sprigs fresh mint 4 tablespoons wheat bran 1 1/2 cups soy flour plus 2 tablespoons 1/2 cup small diced zucchini, with skin on 3 eggs 3/4 cup heavy cream 1/2 cup club soda 1/3 cup sugar substitute (recommended: Splenda) 1 1/2 teaspoons baking powder 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract Instructions: Combine sliced strawberries and sugar substitute and refrigerate for at least 30 minutes. Slice muffins in half horizontally when cooled. Place each muffin bottom in a martini glass. Top with strawberry mixture. Place muffin tops on top of strawberry filling. Garnish with low carb whipped cream, whole berries, and fresh mint. Preheat oven to 375 degrees F. Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan. In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan. With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 223,"Crunchy Onion Potato Bake 2? cups milk 1? cups water ? cup butter 1 box (7.2 oz) Betty Crocker? homestyle creamy butter or roasted garlic mashed potatoes 1 can (15.25 oz) Green Giant? whole kernel corn, drained 1 cup shredded Cheddar cheese (4 oz) 1 can (2.8 oz) French-fried onions Instructions: 1.) Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn. 2.) Spoon half of potato mixture into dish. Sprinkle with ? each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions. 3.) Bake 10 to 15 minutes or until cheese is melted and onions are golden.

• Try a new cheese, like a Mexican blend, to add extra flavor. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 224,"Pretzel Chow Mix 1 cup semisweet chocolate chips 2 tablespoons butter
  3/4 cup peanut butter
  1/4 teaspoon vanilla extract
  6 cups pretzels, broken into pieces
  1 1/2 cups confectioners' sugar
  Instructions: Place the chocolate chips and butter into a bowl set over a pot of simmering water, and stir until melted. Add the peanut butter and vanilla, and stir again until homogenous. Remove the bowl from the heat, then add the pretzels. Using two spatulas, toss the pretzels to coat completely with the chocolate. Add the sugar to the bowl and toss again to coat the pretzels. Serve as is, or store in the refrigerator. ","[Chardonnay, Riesling, Gewrztraminer]" 225,"Stilton Dressing 4 ounces Stilton cheese, chopped 1 cup mayonnaise 1 cup heavy cream 2 tablespoons tarragon vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 head iceberg lettuce, cut in 6 wedges Instructions: Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until smooth.
  Place a wedge of lettuce on each serving plate. Pour enough dressing over the lettuce to moisten. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 226,"Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil 4 trout fillets, skinless 2 eggs All purpose flour 1 cup panko crumbs 1/3 cup shiso leaves, chiffonade 1 teaspoon ground coriander Salt and pepper to taste Instructions: Mix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]" 227,"Rhubarb Reunion Cocktail 6 cups ice 3 cups bourbon
  1 cup fresh lemon juice
  1 cup fresh mint leaves, plus 12 to 15 sprigs for garnish
  1 cup Rhubarb Simple Syrup, recipe follows 2 cups ginger beer
  2 cups chopped rhubarb 1 cup sugar
  Instructions: Fill a pitcher with the ice, then add the bourbon, lemon juice, mint and Rhubarb Simple Syrup, and stir to combine. Top with the ginger beer, and serve in glasses with a mint sprig garnish Place the rhubarb, sugar and 1 cup water in a medium saucepan set over medium-high heat. Bring to a boil and cook until the sugar dissolves and the rhubarb softens, 5 to 8 minutes. Transfer to a blender and puree until smooth. Yield: 2 1/2 cups. ","[Bourbon, Ginger Beer, Sparkling Water]" 228,"Red Velvet Crinkle Cookies One 8-ounce package cream cheese, at room temperature 6 tablespoons unsalted butter, at room temperature 2 large eggs 2 tablespoons raspberry liqueur, such as Chambord One 18.25-ounce package red velvet cake mix Confectioners' sugar, sanding sugar, small white nonpareils or finely chopped pistachios, for decorating Instructions: Heat oven to 375 degrees F. Beat the cream cheese and butter with an electric mixer on medium speed in a large bowl until fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition; mix in the raspberry liqueur. Sift the red velvet cake mix into the bowl and stir until completely blended and the mixture forms a dough. Cover and refrigerate at least 30 minutes. Line two baking sheets with parchment paper. Using your hands, roll 1 teaspoon of dough at a time into a ball, and then roll each ball in the desired decoration. Place the balls on the prepared baking sheet, about 3 inches apart. These will be baked in three batches, so it is best to keep the dough in the refrigerator while one batch is baking, and roll them right before they go into the oven. Bake until the cookies spread and the tops begin to crackle, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 229,"Chocolate Goat Cheese Truffles 6 ounces bittersweet chocolate, chopped 6 ounces fresh (mild) goat cheese, at room temperature 1/4 cup confectioners' sugar 1/2 teaspoon vanilla extract 1/4 cup sweetened cocoa powder, sifted Instructions: In the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients. In a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy. Whisk in the melted chocolate until it is well combined. Chill, covered, until it is firm, at least 1 hour. To form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands. Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes. The truffles can be stored in an airtight container in the refrigerator for up to 3 days. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 230,"Le Waf, The Artisan Waffle 30 grams fresh yeast 200 milliliters milk or water, at room temperature
  500 grams all-purpose flour, plus more for dusting
  2 eggs, at room temperature
  300 grams butter, at room temperature
  40 grams white or brown sugar (see Cook's Note) 5 grams salt
  350 grams pearl sugar (see Cook's Note)
  Serving suggestions: gelato, fresh fruit or whipped cream Instructions: Dilute the yeast in a bowl with the milk. Stir in half of the flour and the eggs. Let rest for 20 minutes. Add the remaining flour and the butter, white sugar and salt. Using a stand mixer, food processor or by hand, knead the dough until it is homogeneous and smooth. Add the pearl sugar and mix again until it is integrated into the dough. Divide the dough into about 12 balls, each weighing 120 grams (for large waffles) or about 19 balls, weighing 80 grams each (for medium-sized waffles). Place on a floured surface and roll the dough. Cover with a towel and let rest for 40 minutes. Preheat a heavy-duty cast-iron waffle maker to 180 degrees C (356 degrees F). Cook the dough until golden brown, about 3 minutes (cooking time may vary depending on your waffle iron). Serve plain or with toppings, such as gelato, fresh fruit and whipped cream. The waffles can be stored in a dry, airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 231,"Lingonberry Stuffed Meatballs 2 pounds ground beef 1 pound ground veal 1/2 cup minced yellow onion 3 sprigs fresh tarragon, leaves stripped and coarsely chopped 2 teaspoons herbes de Provence 3 teaspoons salt 2 teaspoons white pepper 5 eggs 3 cups panko (Japanese) bread crumbs 4 tablespoons lingonberries* Vegetable oil Instructions: Preheat the oven to 375 degrees F. Put the ground beef, veal, onion, tarragon, herbes de Provence, salt and pepper into a large mixing bowl. Lightly beat the eggs and pour over the meat. Mix well using your hands (it's the best way to make meatballs). Add 1 1/2 cups of the bread crumbs and mix well. Set aside. Form the meat mixture into 12 balls. Make a hole in the center of each ball with your thumb and fill the hole with 1 teaspoon of the lingonberries. Push the meat back over the fruit, making sure to seal the hole well. Refrigerate for at least 30 minutes. (The meatballs can be made to this point 1 day in advance.) Pour 3 inches of vegetable oil into a large deep sided skillet and place over medium heat for 7 to 10 minutes. Test the oil by dropping a bread cube into it. If the cube browns quickly, the oil is ready. Remove the meatballs from the refrigerator and roll them in the remaining bread crumbs. Carefully place them into the skillet 4 at a time. Keep a close watch on them, making sure to turn them so they get golden brown on all sides. Remove with a slotted spoon and place on a sheet of paper towels. Repeat with the remaining meatballs. Put the meatballs on a baking sheet and place in the oven for 20 minutes. Remove and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 232,"Kiddie Kabobs with Turkey, Tomatoes, Carrots and Cucumber 8 ounces Cheddar, cut into 1-inch cubes 8 ounces honey roasted turkey, cut into 1-inch cubes
  15 cherry tomatoes
  2 medium carrots, peeled, cut into even 1-inch coins
  1 large cucumber, seeded, cut into half moons
  8 ounces Cheddar, cut into 1-inch cubes 8 ounces honey roasted turkey, cut into 1-inch cubes
  15 cherry tomatoes
  2 medium carrots, peeled, cut into even 1-inch coins
  1 large cucumber, seeded, cut into half moons
  Instructions: Place the cheese, turkey, tomatoes, carrots and cucumbers separate bowls and stick one ingredient on the sharp top to avoid injury. Give each kid a skewer and have them thread assorted toppings onto their skewers from the bottom and enjoy! Place the cheese, turkey, tomatoes, carrots and cucumbers separate bowls and stick one ingredient on the sharp top to avoid injury. Give each kid a skewer and have them thread assorted toppings onto their skewers from the bottom and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 233,"Citrus Arctic Char with Farro 3/4 cup farro 1 navel orange 1 blood orange 2 tablespoons extra-virgin olive oil, plus more for the pan 1 small bulb fennel, thinly sliced, plus chopped fronds for topping 4 skinless Arctic char fillets (about 5 ounces each) Kosher salt and freshly ground pepper 1 teaspoon fresh thyme, roughly chopped 2 cloves garlic, smashed Instructions: Preheat the oven to 400?. Cook the farro as the label directs; set aside. Meanwhile, working with 1 orange at a time, cut off the peel and white pith with a paring knife. Working over a bowl, cut in between the membranes, letting the citrus and juices fall into the bowl. Lightly coat a 9-by-13-inch baking dish with olive oil. Add the fennel slices, leaving 4 empty spots for the fish fillets. Add the fish curved-side up to the pan; season with salt and pepper and sprinkle with the thyme. Heat the olive oil and garlic in a small nonstick skillet over medium heat. Cook, stirring, until the garlic sizzles and begins to brown, 2 to 3 minutes. Carefully pour the garlic and oil into the bowl with the citrus and stir well to combine; season with salt and pepper. Spoon the citrus oil over the fish and fennel. Bake until the fish flakes when poked with a knife at the thickest part, 10 to 14 minutes. Divide the farro among plates and top with the fish, fennel and citrus mixture. Top with fennel fronds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 234,"Summer Eggplant Lasagna 1 eggplant Salt 2 eggs, beaten with 1 teaspoon water 1 1/2 cups plain bread crumbs 1 cup grated Parmesan Freshly ground black pepper 2 tablespoons dried oregano 2 tablespoons dried parsley leaves 2 tablespoons garlic powder Olive oil, for frying 1 or 2 tablespoons butter, depending on taste 1/2 cup red wine vinegar 1 cup olive oil Scant 1/4 cup chopped peppadew peppers 2 tablespoons sugar 1 teaspoon dried oregano 1 to 2 garlic cloves pressed through a garlic press Salt and freshly ground black pepper 1/2 cup mint leaves 2 tablespoons Italian parsley leaves Minced garlic Shredded Parmesan 1/2 (16-ounce) box lasagna noodles 1 pound ball fresh mozzerella cheese, cubed or shredded 1/2 cup basil leaves Cherry or grape tomatoes, halved and tossed with some vinaigrette, for garnish Instructions: Peel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. Let stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness. Batter the eggplant by dipping first in beaten eggs, then in bread crumbs seasoned with salt, pepper, oregano, parsley, and garlic powder. (If you need to use store bought seasoned bread crumbs omit salt and pepper.) In a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside. Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews, sugar, oregano and garlic. Season with salt and pepper, to taste. Chop the mint and Italian parsley. Spoon 2 tablespoons vinaigrette in the bottom of a large bowl. Layer eggplant slices with the chopped mint, parsley, and the vinaigrette. Top with more of the vinaigrette and marinate, covered, in the refrigerator for at least 1 hour. (Cook's note: you can also add to the layers more minced garlic and shredded Parmesan.) Boil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor. In a beautiful serving dish layer the marinated eggplant, the noodles, then sprinkle with some fresh mozzarella, then the basil and finally drizzle with the vinaigrette. Repeat until all the layers are formed, making sure that the noodle is not the last layer. Garnish with cherry tomatoes. Season with salt and pepper, to taste. Serve at room temperature for the best summer lasagna. Manga!!! ","[Barolo, Chianti, Pinot Grigio, Vermentino]

" 235,"Cinnamon French Toast 1 cup half-and-half 2 tablespoons granulated sugar
2 teaspoons ground cinnamon, plus more for serving
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
6 large eggs
2 to 3 tablespoons unsalted butter
8 slices challah or brioche bread (3/4 inch thick) or 12 slices sandwich bread
Confectioners' sugar, for dusting
Fresh fruit, for serving
Maple syrup, for serving Instructions: Preheat the oven to 200 degrees F. Whisk together the half-and-half, granulated sugar, cinnamon, vanilla, salt and eggs in a large bowl until very well combined and no visible egg white remains. Pour the mixture into an 8- or 9-inch square baking dish.
Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and when it melts, swirl to coat the skillet.
Put 2 slices of bread at a time in the custard until moistened through, about 10 seconds on each side for the thicker bread and 5 seconds for the thinner sandwich bread.
When the butter begins to sizzle, transfer the soaked slices to the skillet and cook until the custard is heated through and the slices are very golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and hold in the oven while you repeat with the remaining butter, bread and custard.
To serve, fan out the slices on a platter or individual plates and dust with confectioners' sugar and additional cinnamon. Serve with fresh fruit and maple syrup. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 236,"String Bean \Casserole\ Salad Kosher salt and freshly ground black pepper 1 pound haricots verts, trimmed and cut into thirds 1 red bell pepper, seeded and sliced 1/2 cup apple cider vinegar 2 ounces dried porcini mushrooms 3 cloves garlic, smashed 8 sprigs fresh thyme 1 tablespoon Dijon mustard 4 tablespoons mushroom soaking liquid 2 tablespoons olive oil 1/2 cup French-fried onions, lightly hand-crushed (recommended: French's) Instructions: Fill up a large bowl of water and a few handfuls of ice, set aside. Bring a large pot of water to a rolling boil. Add a heavy pinch of salt, the green beans, and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry. To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more. To make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl. Season with some salt and a grind or two of pepper. Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette. Toss and serve with fried onions sprinkled over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 237,"Linzer Cookies 1 1/2 cups whole almonds 1 cup pecans 11/2 cups granulated sugar 5 cups all-purpose flour, plus more for dusting 2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 1 teaspoon salt 5 sticks unsalted butter, at room temperature 1 tablespoon vanilla extract 6 large egg yolks Grated zest of 1 lemon Grated zest of 1 orange 1/4 cup confectioners' sugar 1 cup seedless raspberry preserves
Instructions: Position racks in the lower and upper third of the oven and preheat to 350. Place the almonds and pecans on a baking sheet; toast on the upper oven rack until lightly browned and fragrant, about 8 minutes. Let cool, then pulse in a food processor with 1/4 cup granulated sugar until finely ground. (Don't overprocess or the mixture will turn into a paste.) Turn off the oven. Whisk the flour, cinnamon, cardamom and salt in a medium bowl. Set aside. Using a mixer, beat the butter and the remaining 11/4 cups granulated sugar in a large bowl until light and fluffy. Beat in the vanilla extract, egg yolks, and the lemon and orange zest; add the ground nuts. Add the flour mixture, mixing just until incorporated (do not overmix). Divide the dough into 2 pieces; place 1 piece between 2 lightly floured sheets of parchment paper and roll into a 14-inch square, about 1/4-inch thick. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour. Preheat the oven to 350. Cut the dough into hearts with a 21/4- to 21/2-inch heart-shaped cookie cutter. Using a smaller heart-shaped cutter (about 11/2 inches), cut out the centers from half of the cookies (you can reroll the centers and scraps). Place the cookies, about 1 inch apart, on baking sheets and bake 2 sheets at a time until the edges are golden, 12 to 15 minutes, rotating the sheets halfway through. Cool on wire racks. Sift confectioners' sugar over the cookies. Spread 1 teaspoon raspberry preserves evenly over each whole heart cookie, leaving a slight border around the edge; top with the cut-out heart cookies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 238,"Spiced Cranberries and Almonds 3/4 stick unsalted butter 1/2 cup packed light brown sugar 1 tablespoon maple syrup 1 teaspoon ground cinnamon 2 teaspoons pumpkin pie spice 2 cups dried cranberries 3 cups almonds 1/2 cup unsweetened coconut flakes Instructions: Preheat oven to 350 degrees F. Melt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and coconut flakes and stir to combine. Spread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned. Transfer to a bowl when cooled and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 239,"Blushing Mimosas 2 cups fresh raspberries, plus more for garnish 3/4 cup sugar
2 2/3 cups grapefruit juice
One 750-milliliter bottle sparkling rose wine, chilled
1/2 cup vodka, such as Tito's
Grapefruit slices, for garnish
Instructions: Combine the raspberries, sugar and 3/4 cup water in a small saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a wire-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the simple syrup cool completely. To serve, pour 2 tablespoons simple syrup in the bottom of each of 8 champagne flutes. Top with 1/3 cup grapefruit juice and about 1/3 cup sparkling rose. Top each with about 1 tablespoon vodka and garnish with raspberries and grapefruit slices. ","[Prosecco, Ros, Sauvignon Blanc, Pinot Grigio]" 240,"Baked Tamarind and Seedcrusted Turkey Leg 1 turkey leg, about 3 to 4 pounds 6 ounces tamarind pods or 1/3 cup tamarind paste mixed with 3/4 cup water 2 tablespoons sesame seeds 2 tablespoons cumin seeds 2 teaspoon celery seeds 1 tablespoon cracked black pepper 1/2 teaspoon cayenne pepper 2 shallots, peeled and cut in half 2 garlic cloves, peeled 1 tablespoon honey 2 teaspoons Worcestershire sauce 1/4 cup vegetable oil 2 teaspoon coarse salt Instructions: If using tamarind pods, peel them and extract the fruits. Place tamarind fruit in a small saucepan with enough water to cover by an inch. Cook over medium low heat, covered, until soft, about 30 minutes. Drain, reserving the cooking water. Mash and then push through a strainer, discarding the seeds and strings. Reserve the pulp, which should measure about 1/2 cup, and add to that 1/2 cup of the reserved cooking liquid. (Or, if using tamarind paste, combine pulp and water in a small saucepan, bring to the simmer, and push through a sieve to remove seeds. Reserve resultant puree, which should measure about 1 cup.) In a small dry skillet, toast sesame and cumin seeds over medium low heat until fragrant and lightly colored, about 2 minutes. Place in small bowl and add celery seeds, cracked black pepper, and cayenne pepper. Stir to combine and set aside. Drop shallots and garlic through top of blender with the motor running. Add spice and whirl to pulverize slightly. Add tamarind, honey, Worcestershire, and oil and blend thoroughly. Rub marinade evenly on turkey leg and let marinate in refrigerator 3 hours or overnight. Preheat oven to 375 degrees F. Remove turkey leg from refrigerator and season evenly on all side with salt. Place on rack set inside roasting pan. Pour 1/4-inch of water into the bottom of roasting pan. Cover roasting pan with foil and roast for 40 minutes. Remove the foil and continue to cook 2050 minutes, until fork inserted in meat slips out easily or instant-read thermometer inserted in thickest part of joint measures 165 degrees F. Remove leg from oven, let cool and shred meat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 241,"Fried Calamari with Spicy Anchovy Mayonnaise 1 egg, at room temperature* 4 to 5 anchovy fillets 2 tablespoons lemon juice 1 tablespoon finely chopped parsley leaves 1/2 teaspoon cayenne 3/4 cup light olive oil or vegetable oil 1 pound fresh, clean calamari 4 cups light olive oil or vegetable oil 1 cup all-purpose flour 1 cup graham cracker crumbs 1 teaspoon kosher salt Instructions: In a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve. Cut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use. Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.) Combine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 242,"Pork Loin with Ketchup and Onion Marmalade 1 (2 1/2 to 3-pound) pork loin Salt and freshly ground black pepper 1 tablespoon garlic powder 2 tablespoons grapeseed oil 1 tablespoon grapeseed oil 1 large red onion, sliced 1/4 cup ketchup Instructions: Preheat oven to 350 degrees F. For the pork: Rinse pork loin to remove residue and pat dry with paper towels. Season with salt, pepper, and garlic powder. Heat grapeseed oil over medium-high heat in an oven safe pan, preferably with a lid. Sear pork loin on all sides, leaving each side undisturbed for the first few minutes before turning, to allow the seasonings to integrate into the surface of the meat. Cover the pan and transfer to the oven. Roast, covered, until fork tender, about 1 1/2 hours, or until the pork reaches an internal temperature of 160 degrees F on an instant-read thermometer. Remove cover and increase oven temperature to 425 degrees F for about 10 minutes to allow outside of roast to brown. Remove from oven and allow to rest and carryover cook to 170 degrees F. Slice. For the marmalade: While the pork is in the oven, make the marmalade. Heat grapeseed oil over medium heat in a small skillet. Add onion and reduce heat to low. Allow to slowly caramelize, about 30 to 40 minutes. Stir in ketchup and salt and pepper, to taste, and allow to cook for another 10 minutes to reduce and thicken. Add additional oil before serving if the marmalade looks too pasty. Serve marmalade over sliced pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 243,"Chocolate Cake with Mocha Frosting 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder
1 teaspoon instant espresso powder
2/3 cup half-and-half
Mocha Frosting, recipe follows 12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped 3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1 1/4 cups heavy cream
1 tablespoon Kahlua
1 teaspoon pure vanilla extract
Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth. Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve. Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold. Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 244,"Garlic Mashed Potatoes 6 Yukon Gold Potatoes, peeled and quartered 4 cups water 1 head garlic roasted 4 tablespoons butter 4 to 5 heavy cream, heated 2 tablespoons fresh bacon bits Salt and freshly ground black pepper, to taste Instructions: Cook the potatoes in 4 cups water for 30 minutes or until soft. Drain. Pass the potatoes through a food mill and add the garlic, butter, heavy cream, bacon bits, and salt and pepper to taste. Stir until thoroughly combined. Serve warm.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 245,"Creamy Dilled Cucumber Salad 1/2 cup plain yogurt 1 small clove garlic, finely grated Finely grated zest and juice of 1 lemon Kosher salt and freshly ground black pepper 3 small cucumbers, such as Kirby, chopped 1 shallot, chopped (about 1/2 cup) 1/4 cup fresh dill, coarsely chopped, plus more, for serving 1/4 cup fresh mint leaves, coarsely chopped, plus more, for serving Instructions: Stir together the yogurt, garlic, lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl until combined. Add the cucumbers, shallot, dill and mint; stir until the cucumbers are well coated. Serve sprinkled with dill and mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 246,"Cat Lady Quilt Pie 3 pounds fresh strawberries, hulled and sliced into quarters (approximately 6 cups) 4 ounces dark chocolate (70% cacao), roughly chopped, or 1/2 cup dark chocolate chips 3/4 cup sugar
6 tablespoons cornstarch
1 teaspoon grated lemon zest All-purpose flour, for dusting 2 batches Butter Pie Dough, recipe follows (see Cook's Note) 1 batch Chocolate Pie Dough, recipe follows 3 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1/2 teaspoon fine salt
1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1-inch cubes 1/4 cup very cold or frozen vegetable shortening, cut into 1-inch cubes
6 to 8 tablespoons ice cold water
1 1/4 cups all-purpose flour, plus more for dusting 1/4 cup sugar
3 tablespoons cocoa powder 1 1/4 sticks (10 tablespoons) very cold unsalted butter, cut into 1-inch cubes
3 to 4 tablespoons ice water
Instructions: Place the strawberries, chocolate, sugar, cornstarch and lemon zest in a large bowl and gently combine until the ingredients are evenly distributed. Set aside. Line a large work surface with parchment paper and lightly flour the paper. Roll out one ball of the Butter Pie Dough into an 11-by-14-inch rectangle. Gently roll the dough up around your rolling pin and transfer it to a 9-by-12-by-1-inch rectangular sheet pan. Unroll the pastry over the sheet pan. Alternatively, fold the pastry in half and then again in quarters, transfer to the sheet pan and unfold. Gently fit the pastry into the pan and up the sides. Tuck the edges under the side of the pan lip and trim. Transfer the strawberry-chocolate filling to the lined pan and distribute evenly. Place the filled sheet pan in the fridge while you complete the next step.
For the decorations: To make the plain quilt squares, cut a ball of Butter Pie Dough in half and roll one half out to a 7-by-11-inch rectangle. Use a ruler and a crimped pastry wheel (see Cook's Note) to cut six 3-inch squares.
To make the embossed quilt squares: Use the other half of the ball of dough to roll out a 5-by-9-inch rectangle. Place a doily (see Cook's Note) over the pastry and continue to roll the pastry until it is a 7-by-11-inch rectangle. Remove the doily. Use a ruler and the crimped pastry wheel to cut six 3-inch squares. Put the plain and embossed squares carefully on a sheet pan and return to the fridge while you create the other decorations.
To make the cat and mouse decorations: Print the Cat Lady Quilt Pie Template (link below) and cut out the shapes with scissors.
Roll out the Chocolate Pie Dough. Lay the front-view cat stencil on the dough and use a sharp knife to cut out a front-view cat; repeat to make 2 front-view cats. Lay the side-view cat stencil on the dough and use a sharp knife to cut out a side-view cat; repeat to make 2 side-view cats. Lay the 2-part mouse stencil on the dough and use a sharp knife to cut out 1 front-end mouse piece and 1 back-end mouse piece. To make the heart, flower, crisscross and letter decorations: Roll out one ball of Butter Pie Dough to a 12-inch circle. Cut out 12 hearts with a 1-inch heart cutter, 11 flowers with a 1-inch flower cutter and 20 crisscrosses with a 1-inch crisscross cutter. Use 1-inch M, E, O and W letter cutters to make 2 Ms, 2 Es, 2 Os and 2 Ws.
To make the fishbone and dream bubble decorations: Using leftover Chocolate Pie Dough, cut a narrow strip of dough for the spine, approximately 1 inch long. Cut 2 narrow strips 1/2 inch long for the cross bones. Cut a triangle for the head of the fish with a 1-inch triangle cutter. Cut a 1/2-inch V shape for the tail.
Use any leftover Butter Pie Dough to freehand a dream bubble that is approximately 2 inches wide and 1 inch high. Dampen the dream bubble lightly with a wet finger and assemble the fish on the dream bubble.
Gently place the quilt squares on the filled pie one at a time, alternating the embossed and plain pieces.
To assemble the decorations: Dampen the back of each decoration right before you place it on a quilt square. The decorations can be arranged in any order that you find appealing, but should be spaced so that patterns are not repeated directly beside each other. Leave one quilt square above a front-view cat quilt square open for the fishbone/dream bubble decoration.
For the cat (side view): On a quilt square, place one side-view cat. Roll 2 small pieces of Butter Pie Dough to form the eyes and place on the face. Repeat on a second quilt square.
For the cat (front view): On a quilt square, place one front-view cat. Roll 2 small pieces of Butter Pie Dough to form the eyes and place on the face. Repeat on a second quilt square.
For the mouse: On a quilt square, place the front end of the mouse. Roll 1 small piece of Butter Pie Dough to form the eye and place on the face. Roll 1 small piece of Chocolate Pie Dough and place on the nose. Put the back end of the mouse on a second quilt square.
For the heart pattern: On a quilt square, form 6 hearts into a circle. Place a flower in the middle. Repeat on a second quilt square.
For the letters: On a quilt square, place one set of letters to spell out MEOW. Repeat on a second quilt square.
For the flowers: On a quilt square, place 9 flowers in 3 rows.
For the fishbone/dream bubble: On an empty quilt square above a front-view cat quilt square, place the assembled fishbone/dream bubble. Roll a few small pieces of Butter Pie Dough and place them above the cat's head leading up to the dream bubble.
Place one crisscross cut-out on each spot where 4 quilt squares meet and where 2 quilt squares meet the border. Use the tines of a fork to create a decorative pattern around the edge of the pie. Trim any excess away from the border.
To bake: Position a rack in the lower third of the oven and preheat the oven to 425 degrees F.
Bake the pie for 12 minutes. Then, reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly, another 50 to 60 minutes. Let cool for at least 2 hours before cutting to ensure that the filling is set.
For the butter pie dough: Pulse the flour, sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces. Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water 1 tablespoon at a time, pulsing 1 to 2 times between additions.
Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into 2 balls, wrap each tightly in plastic wrap and chill for 1 hour.
For the chocolate pie dough: Pulse the flour, sugar and cocoa powder in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces. Sprinkle 3 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add another tablespoon of water, pulsing 1 to 2 times.
Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Wrap tightly in plastic wrap and chill for 1 hour. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

These wines pair well with the flavors and textures described in the recipe, particularly the fruit and chocolate notes. Pinot Noir and Beaujolais are both light-bodied red wines with bright acidity and flavors of red fruit, making them a good match for the strawberries and chocolate in the recipe." 247,"The Ultimate Crab Cakes Extra-virgin olive oil 1 onion, finely minced 4 garlic cloves, finely minced 1 1/2 pounds jumbo lump crabmeat 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor) 2 tablespoons mayonnaise, plus more if needed
1 large egg white 1/2 lime, juiced 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows Lemon wedges, for garnish 2 cloves garlic 1/2 cup sour cream 1 cup mayonnaise 1 tablespoon celery seed 1 lemon, juiced 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline 2 tablespoons freshly chopped chives Instructions: Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root. Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 248,"Silver Dollar Pancakes 1 1/2 cups all-purpose flour 3 1/2 tablespoons baking powder 1 tablespoon salt 1 tablespoon sugar 1 egg 1 1/4 cups milk 3 tablespoons butter, melted Oil 1 1/2 cups sour cream 1 shallot, minced 1/4 cup dill, chopped 1/4 capers, chopped 1 teaspoon lemon juice 1 pound smoked salmon, cut into 1-inch pieces Dill sprigs Instructions: For Pancakes:In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through. For Dill and Caper Cream: In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt. Assembly: Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 249,"Eboo's Wild Scuppernong Pie 6 cups black and bronze scuppernongs 1 1/4 cups water
2 cups sugar
1/4 teaspoon baking soda
1/4 cup cornstarch
4 tablespoons (1/2 stick) margarine 2 store-bought roll-out pie crusts
1 egg, beaten
Instructions: Preheat the oven to 350 degrees F. Separate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer. In a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat. Roll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush. Bake until the crust has browned, 50 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 250,"Lemon Knots 12 cups all-purpose flour, plus more for dusting 2 cups granulated sugar 12 teaspoons baking powder 12 tablespoons all-vegetable shortening, such as Crisco 1/2 cup 2-percent milk 2 teaspoons lemon extract 12 eggs 2 drops cinnamon oil 2 cups powdered sugar 1/4 cup milk or water Instructions: For the lemon knots: Combine the flour, granulated sugar and baking powder together in a bowl. Add the shortening and work it into the flour. Add the milk, extract, eggs and cinnamon oil in a separate bowl. Mix well. Add the milk mixture to the flour mixture and work with your hands until combined. The dough will be sticky to the touch. Preheat the oven to 375 degrees F. Dust your hands with flour and roll a 5-inch rope-like log out of the dough. Make the dough log into a knot. Place the dough knot onto a cookie sheet. Repeat with the remaining dough. Bake until firm to the touch, about 6 minutes. For the glaze: Combine the powdered sugar and milk and use to glaze the lemon knots. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 251,"Whole-Wheat Cinnamon-Raisin Bread 2 cups bread flour, plus more for dusting 2 cups whole-wheat flour 1/4 cup nonfat dry milk 1 large egg 2 tablespoons canola oil, plus more for brushing 3 tablespoons honey 2 teaspoons salt 1 1/2 teaspoons instant dry yeast Nonstick cooking spray 2/3 cup raisins 1 tablespoon plus 1 teaspoon ground cinnamon 1/3 cup packed dark brown sugar Instructions: Make the dough. Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky. Let it rise. Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes. Soak the raisins. Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry. Fold the dough. Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough. Add the filling. Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins. Form the loaves. Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes. Bake the bread. Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 252,"Cherry Pecan Spread on Corn Muffins 1 (6.5-ounce) package cornbread and muffin mix (recommended: Betty Crocker) 1 egg 1/3 cup milk 2 tablespoons butter, melted 1/2 cup frozen whole corn kernels, thawed 1 (8-ounce) container strawberry cream cheese (recommended: Philadelphia) 1/4 cup mascarpone cheese 1/4 cup chopped dried cherries 1/4 cup chopped pecans, toasted 2 teaspoons lemon zest Instructions: Preheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside. In a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined. Pour equal amounts of mixture into each muffin cup. Bake in preheated oven for 16 to 18 minutes. In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use. To serve, spread warm muffin with Cherry Pecan Spread. ","[Chardonnay, Riesling, Sparkling Shiraz, Moscato]" 253,"Roasted Chestnuts and Brussels Sprouts 2 pounds chestnuts 1 1/2 pounds Brussels sprouts, trimmed 4 tablespoons unsalted butter 2 tablespoons minced shallots 1/4 cup minced fresh herbs Salt and freshly ground pepper to taste Instructions: Preheat oven to 400 degrees. With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts. In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through. ","[Chardonnay, Riesling, Pinot Grigio, Barbera]" 254,"Mike Mills' Beef Ribs Four 2 1/4- to 2 1/2-pound racks center cut beef ribs Magic Dust dry rub, recipe follows Apple City Barbecue Sauce, recipe follows 4 cups apple juice in a spray bottle 1/2 cup paprika 1/4 cup kosher salt, finely ground 1/4 cup sugar 1/4 cup powdered mustard 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne pepper 1 cup ketchup 2/3 cup seasoned rice vinegar 1/2 cup apple juice or cider 1/4 cup apple cider vinegar 1/2 cup packed brown sugar 1/4 cup soy sauce or Worcestershire sauce 2 teaspoons prepared yellow mustard 3/4 teaspoon garlic powder 1/4 teaspoon ground white pepper 1/4 teaspoon cayenne 1/3 cup bacon bits, ground in a spice grinder 1/3 cup peeled and grated apple 1/3 cup grated onion 2 teaspoons grated green bell pepper Instructions: Prepping the meat: There is a skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It'll peel from the middle. Once you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes. You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. If some of the coals appear to be glowing red, that will cause a hot spot. Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals. Sprinkle ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least 1 hour. At the restaurant we dust the ribs up to a day in advance. Place ribs on grill and cook for 1 1/2 to 2 hours. About 10 minutes before you remove the ribs from the grill, mop them with sauce. When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately. Serves 4 very hungry people or you can cut the rack in half to serve 6 to 8 people who have a regular appetite. Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the smoker, grill, or stove. Keeps indefinitely but won't last long. Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 255,"Eggberts Sunriser 2 to 3 cups canola oil, for frying 6 cups frozen hash browns
Salt and freshly ground black pepper 18 to 20 frozen mini potato wedges
4 tablespoons butter
2 cups diced ham
1 jalapeno, seeded and diced, optional 1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cups grated sharp Cheddar 8 eggs
Store-bought salsa, for serving Instructions: Preheat the oven to 300 degrees F. Pour 3 tablespoons of the oil in a skillet and heat to medium. Add the hash browns and leave them undisturbed for a few minutes. Make sure the skillet's not too hot. Ideally you'll turn them only once and then cook them on the other side--you want them crispy and golden. Sprinkle with salt and pepper.
In another skillet, add about an inch of oil. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the potato wedges until golden brown and crisp. Sprinkle with salt and pepper. (You can also bake these in the oven if you prefer.) Drain the hash browns and potato wedges on a paper towel and keep warm. Heat 2 tablespoons of the butter in a large skillet until melted. Throw in the ham, jalapenos if using, onions and bell peppers and toss them around for several seconds. Turn off the heat and set the pan aside. In 8 individual skillets (or 1 very large one) layer: the hash browns, the veggie/ ham mixture and then the grated cheese. Bake for a minute or 2, until the cheese is melted. Remove from the oven with an oven mitt, as the skillets will be hot. Melt 1 tablespoon of the butter in a nonstick skillet and fry the first 4 eggs, then remove and set aside. Add the remaining tablespoon of butter and fry the remaining 4 eggs. Place the potato wedges over the top of the melted cheese, then top with 1 egg per skillet. Spoon the salsa over the top and serve immediately. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 256,"Corsican Chestnut Beignets 1 1/4 cups warm milk (110 degrees F) 1 egg, beaten 2 1/2 cups all-purpose flour 2 cups chestnut flour Pinch salt Oil, for frying 1 cup honey Powdered sugar, for garnish, optional 1 package active dry yeast 3/4 cup granulated sugar 2 tablespoons vegetable shortening Instructions: Preheat the fryer to 360 degrees F. In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 2 cups of the flour, the chestnut flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into 20 (2 1/2-inch) square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on paper towels. Drizzle with honey or sprinkle with powdered sugar. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 257,"Easy German Potato Salad 2 pounds white new potatoes, cut in half Kosher salt Extra-virgin olive oil 8 bacon slices, cut into lardons 1 onion, cut into 1/4-inch dice 1/2 cup chicken stock 1/4 cup apple cider vinegar 1 bunch fresh chives, finely chopped Instructions: Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve. Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 258,"Chocolate Peanut Butter Crunch Cookies or 3/4 cup Crisco? Butter Flavor All-Vegetable Shortening 3/4 cup firmly packed brown sugar 3/4 cup granulated sugar 1/2 cup Jif? Creamy Peanut Butter 2 large egg 1 tsp. vanilla extract Crisco? Original No-Stick Cooking Spray 3/4 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 2 cups quick rolled oats 1 cup Pillsbury BEST? All Purpose Flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 3/4 cup milk chocolate chips 3 (2.1 oz.) chocolate covered crisp peanut buttery candy bars*, cut crosswise into 1/4-inch pieces Instructions: HEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray. BEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes. STIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely. *Butterfinger candy bars were used in recipe testing. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 259,"Steamed Egg Custard 1/4 pound medium raw shrimp, shelled, deveined and diced 2 tablespoons chopped Virginia ham 1/2 teaspoon salt 1/4 teaspoon white pepper 4 eggs, lightly beaten 1 1/4 cups water 1 tablespoon chopped green onion 2 teaspoons soy sauce 1 teaspoon sesame oil 1/2 teaspoon hot pepper sauce Instructions: In a bowl, combine shrimp, ham, salt, white pepper and mix well. Combine eggs and butter in another bowl. Combine dressing ingredients in a small bowl. Pour shrimp mixture and egg mixture into a heatproof glass pie dish and cover with another heatproof glass pie dish. Prepare a wok for steaming (wok should have 2 inches of simmering water in it) and place the pie dish in the wok, cover and steam over a medium heat for 15 minutes. Spoon dressing on top and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 260,"Shrimp and Mahi Mahi Citrus Ceviche 12 ounces large shrimp, shelled, deveined, halved and diced Kosher salt 12 ounces boneless, skinless mahi mahi fillets (or other firm white fish) 6 ribs celery 1/4 cup lime juice Juice of 1 orange 2 teaspoons ground cumin 1/8 teaspoon cayenne pepper Freshly cracked black pepper 2 tablespoons finely chopped fresh cilantro 4 cups canola oil, for frying Three 6-inch corn tortillas, sliced into strips Kosher salt 1 lime, cut into wedges Instructions: For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche. Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl. Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving. For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt. To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 261,"Jerk Cream 2 1/2 cups heavy whipping cream 1 tablespoon Jimmy's Jamaican Jerk Marinade, recipe follows 2 teaspoons Worcestershire sauce 1/2 teaspoon Roasted Garlic Puree, recipe follows 1/2 teaspoon kosher salt 1/4 teaspoon Hungarian paprika 1/4 teaspoon Spanish paprika 1/4 teaspoon cl powder 1/8 teaspoon Angel Dust Cajun Seasoning, recipe follows 1/8 teaspoon freshly ground black pepper 1/8 teaspoon ground white pepper 1/8 teaspoon crushed red pepper flakes 2 tablespoons unsalted butter, chilled and cut into pieces 2 tablespoons ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 1/4 teaspoon ground cloves 1/2 cup sliced green onion, white and green parts 1 tablespoon seeded, chopped habanero cl 1 1/2 teaspoons minced garlic 2 tablespoons fresh thyme leaves 2 tablespoons freshly squeezed Key lime, or regular lime juice 2 tablespoons canola oil 1 tablespoon soy sauce 1 tablespoon dark rum 1 1/2 teaspoons grated fresh ginger 1 1/2 teaspoons honey 1 1/2 teaspoons cane syrup or light molasses 1 1/2 teaspoons freshly ground black pepper 1 teaspoon dark brown sugar 3/4 teaspoon Worcestershire sauce 1/2 teaspoon habanero hot pepper sauce 1/4 teaspoon salt 1/8 teaspoon crushed red pepper flakes 1 cup peeled garlic cloves 1 cup extra virgin or regular olive oil 3 tablespoons Hungarian paprika 1 1/2 tablespoons Spanish paprika 5 teaspoons salt 1 1/4 teaspoons dried thyme leaves 1 1/4 teaspoons dried oregano 1 teaspoon ground white pepper 1/2 teaspoon dried basil 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Instructions: Combine all ingredients except butter in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes. Strain the sauce through a fine -- mesh strainer, return it to the saucepan, and stir in the butter. Set aside. If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through. Do not boil. Prepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet. Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week. ROASTED-GARLIC PUREE Preheat the oven to300 degrees. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator. Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 262,"Dumpling Soup With Bacon and Snow Peas 4 slices thick-cut bacon, cut into 1/2-inch pieces 2 tablespoons minced peeled ginger 1 bunch scallions, chopped Kosher salt 1 teaspoon sugar 4 cups low-sodium chicken broth 2 tablespoons cornstarch 2 tablespoons sesame oil Freshly ground pepper 4 ounces snow peas, trimmed and cut into 1-inch pieces 2 plum tomatoes, cut into 1-inch pieces 1 bunch watercress, tough stems trimmed, cut into 2-inch pieces 1 pound frozen Asian-style dumplings or pot stickers Instructions: Cook the bacon in a Dutch oven or large pot over medium-high heat until browned around the edges, about 5 minutes. Add the ginger, half of the scallions, 1 teaspoon salt and the sugar; stir-fry 30 seconds. Add the broth and 1 cup water; cover and bring to a boil. Meanwhile, combine the cornstarch and 3 tablespoons water in a small bowl. Add the sesame oil and 1 teaspoon pepper and stir to combine. Add the snow peas, tomatoes, watercress and dumplings to the boiling broth mixture. Stir the cornstarch mixture again and add to the soup. Cook, stirring occasionally, until the dumplings are tender and the broth thickens slightly, 3 to 5 minutes. Stir in the remaining scallions and season with pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 263,"Camarones A La Diabla Thirty-two 16/20 shrimp, deveined 1 teaspoon chopped garlic
2 ounces extra-virgin olive oil
8 drops Worcestershire sauce
15 Mexican chiles de arbol 10 large Roma tomatoes 8 ounces freshly squeezed orange juice
1 teaspoon salt, or more if needed
3 chipotle chiles, from a 12-ounce can chipotles in adobo 1 clove garlic 1/4 medium yellow onion, sliced
1 cup (2 sticks) unsalted butter 1/2 yellow onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1 cup ketchup
Instructions: For the shrimp marinade: Combine shrimp with garlic, olive oil and Worcestershire sauce in a bowl. Marinate 24 hours in fridge. For the diabla sauce: Heat a griddle over high heat. Toast the chiles and tomatoes, 15 minutes on each side. Set aside. In a blender, add fresh orange juice, whole toasted chiles and tomatoes, salt, chipotles, garlic and onions. Blend until everything is blended well (no chunks). Set sauce to the side. For the camarones: In a pan on high heat add butter and marinated shrimp. Cook until the shrimp turns pink, then add onions and peppers. Saute for about 2 minutes. Add ketchup and about 12 ounces diabla sauce. Boil for about 2 minutes. Ready to serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 264,"Sunny's Easy Breakfast Cottage Pie 2 tablespoons vegetable oil or unsalted butter 1 pound maple-flavored and/or spicy breakfast sausage (loose in the large tube)
2 links (8 ounces) Mexican chorizo
One 14-ounce bag frozen fire-roasted or charred onions and peppers, chopped Kosher salt and freshly ground black pepper
1 cup shredded mozzarella cheese
6 slices American cheese
One 16-ounce bag frozen shredded hash browns, thawed 4 tablespoons salted butter, melted
2 tablespoons steak rub or BBQ seasoning blend
Kosher salt and freshly ground black pepper
Hot sauce, such as Cholula or Frank's, for serving, optional 6 to 8 sunny-side up eggs, for serving, optional Instructions: Preheat the oven to 400 degrees F. For the bottom layer: In a large pan on medium-high heat, add the oil, sausage and chorizo. Using a wooden spatula or, even better, a wired and wavy potato masher, break up the chorizo and sausage until they are homogenous and resemble ground beef in its tiniest form. Once broken down, continue to cook until the sausage is cooked through and orange fat is rendered from the chorizo, 10 to 12 minutes. Using a slotted spoon to drain off excess fat, transfer the mixture to an 8-by-8-inch casserole dish. For the middle layer: In the same pan with the remaining fat from the meat, quickly add and saute the onions and peppers with a pinch of salt and pepper until tender and the moisture from being frozen is cooked out, 5 to 8 minutes. As before, use a slotted spoon to transfer the pepper/onion mixture to the casserole dish, draining off excess fat, and evenly spread this mixture over the top of the meat layer. Next, evenly layer the mozzarella cheese over the vegetables. Then use the American cheese slices to create another layer, pressing down once done to make everything level and compact. For the top layer: In a large bowl, add the hash browns, butter, steak rub and remaining fat from the pan. Season generously with salt and pepper and toss to coat. Sprinkle this layer on top of the cheese and gently press down, but not too tight so steam can escape. Bake, uncovered, until the top is golden brown, 25 to 30 minutes. Serve with a shake of hot sauce or sunny-side up eggs over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 265,"Caramelized Orange Parfait 8 oranges 1/2 cup turbinado sugar
1/4 cup orange liqueur
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup heavy cream
1 large vanilla bean, split, seeds scraped 1/2 cup mascarpone cheese, room temperature
Extra-virgin olive oil, for drizzling, optional
1/2 teaspoon ground cinnamon, plus for garnish, optional
Instructions: Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet. Slice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side. Combine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside. To assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up. Garnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 266,"Roasted Pork Butt 1 (5-pound) pork shoulder, bone-in, untrimmed and not tied Salt Freshly ground black pepper 1 cup Creole seasoning 1/2 cup olive oil Instructions: Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 267,"Zinfully Delicious Short Ribs 12 bone-in meaty beef short ribs of similar weight and size Salt and freshly ground black pepper About 1 teaspoon allspice, or a couple pinches ground cloves About 1 tablespoon smoked sweet paprika, a scant palmful 4 tablespoons vegetable or olive oil 4 large cloves garlic 1 red Fresno cl pepper, chopped 4 bay leaves 1 cup loosely packed fresh flat-leaf parsley A few stems fresh rosemary, needles picked 2 medium onions, cut into wedges with root end attached 3 large carrots, sliced on an angle or chopped into bite-size pieces 2 small ribs celery with leafy tops 1 (750 ml) bottle red zinfandel wine 4 cups beef stock 4 tablespoons butter 4 tablespoons all-purpose flour Crusty bread, for serving 2 cups arugula, for serving 2 tablespoons extra-virgin olive oil 1 large or 2 medium carrots, peeled and finely chopped 2 medium onions, finely chopped 2 to 3 ribs celery with leafy tops, finely chopped 3 to 4 cloves garlic, finely chopped Salt and freshly ground black pepper 1 bay leaf 3 tablespoons tomato paste 2 cups beef stock 4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid 1 pound pappardelle pasta 1 (750 ml) bottle dry red wine Pecorino Romano cheese Fresh flat-leaf parsley, chopped Instructions: Preheat the oven to 350 degrees F. Pat the ribs dry and season liberally with salt, pepper, allspice, and paprika. In a large Dutch oven heat the oil, a couple of turns of the pan, over high heat. Add the meat and brown in two batches, turning frequently. Remove the ribs to a plate, pour off the fat, as necessary. While the meat browns, make a flavor paste by adding the garlic, cl, bay leaves, parsley, and rosemary to a food processor and pulse the processor to finely chop. Remove and reserve the paste. Once all of the meat has been browned and the fat has been poured off, add the remaining oil, onions, carrots, and celery to the pan, season with salt and pepper and stir 5 to 10 minutes, until soft, remove the mixture to a plate. Add in the flavor paste and stir 5 minutes more. Deglaze the pan with wine and reduce by 2/3, about 15 minutes. Return the ribs to the pot and add the stock. Bring the mixture to a boil, cover and move the ribs into the oven and cook 2 1/2 hours. Add the onions and carrots back to the pot for the last 20 to 30 minutes of cooking time. Remove 4 ribs, for Short Rib Ragu with Drunken Pappardelle, recipe follows, if desired. Cool the remaining 8 ribs completely, then refrigerate. To serve, skim the fat from the beef, reheat uncovered, over medium heat. Cook 20 minutes or so, to heat through. Remove the ribs and reserve. In a small saute pan, melt 4 tablespoons butter. Whisk in 4 tablespoons flour to make a light brown roux, about 5 minutes. Add 1 cup of rib sauce into the roux pan, then add back into the stew pot. Reduce the sauce until thickened, about 20 more minutes. When the beef ribs are ready to serve, bring the water to a boil, salt the water and cook the egg noodles to al dente. Drain the noodles and return them to the hot pot. Toss the noodles with butter, salt, nutmeg, and chives, to taste. Serve 2 ribs per person with crusty bread, arugula, and sauce. Short Rib Ragu with Drunken Pappardelle: Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat. While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley. ","[Barolo, Cabernet Sauvignon, Syrah, Malbec]" 268,"Virgin Blueberry Fizz 1/4 cup fresh blueberries, plus 3 blueberries for garnish 1 ounce Fresh Mint Syrup, recipe follows A hefty splash of sparkling lemonade
1 small sprig fresh mint, for garnish
3/4 cup sugar 1 large bunch fresh mint (about 1 ounce)
Instructions: Add the blueberries to a lowball glass and crush with a muddler. Add the Fresh Mint Syrup and fill the glass with ice. Top with the sparkling lemonade and stir everything together with a spoon. Thread 3 blueberries and the mint sprig on a small skewer and set on the side of the glass for garnish. Serve immediately. Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks. ","[Burgundy, Moscato, Prosecco, Sauvignon Blanc]" 269,"Drunken Chicken Kosher salt One 3 1/2- to 4-pound whole chicken, trimmed of excess fat 1-inch piece ginger, peeled and sliced into 5 coins 1 whole scallion, cut in half 1 cup Shaoxing rice wine 2 teaspoons granulated sugar 1 tablespoon goji berries, optional Thinly sliced scallions soaked in ice water, for garnish, optional Instructions: Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour. Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil. Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking. Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water. Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.)\u202f Remove the chicken, letting the excess water drain off.
Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it\u2019s submerged; add a little more poaching liquid if it\u2019s not. Cover and refrigerate overnight or up to 2 days.
Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 270,"Berries and Cream Cake Roll Crisco? Flour No-Stick Spray 4 large eggs, separated 3/4 cup granulated sugar 1 tsp. vanilla extract 3/4 cup Pillsbury SOFTASILK? Cake Flour, or Pillsbury BEST? All Purpose Flour 3/4 tsp. baking powder 1/4 tsp. salt Powdered sugar 1 cup Smucker's? Strawberry Preserves, or Smucker's? Low Sugar Strawberry Preserves 1 cup heavy cream Fresh fruit and mint sprigs for garnish (optional) Instructions: HEAT oven to 375 degrees F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray. BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute. SIFT together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly. BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes. CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading. BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight. SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 271,"Poached Cajun Shrimp 2 quarts water 2 cups white wine 5 tablespoons Cajun seasoning 3 pounds (16/20 count per pound) fresh shrimp, shell on Instructions: In a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 272,"Fresh Classic Grape Salsa 2 cups coarsely chopped California seedless grapes (use all three colors) 1/2 cup chopped green onions 1/2 cup diced fresh chilies (or diced, canned Anaheim chilies) 2 tablespoons chopped fresh cilantro* 2 tablespoons vinegar 1 clove garlic, minced 1/2 teaspoon salt 1/8 teaspoon bottled hot pepper seasoning Instructions: Combine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving.
Nutritional analysis per serving: Calories 38; Protein 0.6g; Carbohydrate 9g; Fat 0.3g; 6% Calories from Fat; Cholesterol 0mg; Sodium 147mg; Fiber 0.7g ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 273,"Multigrain Waffles 1 1/2 cups whole-wheat pastry flour 1/4 cup cornmeal 1/4 cup old-fashioned rolled oats 1 tablespoon wheat germ, optional 2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 1/2 cups buttermilk 3 tablespoons grapeseed or vegetable oil, plus more for brushing waffle iron 3 tablespoons packed light brown sugar 2 large eggs Plain low-fat yogurt and your favorite fruit preserves, for topping, optional Instructions: Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl. Whisk together the buttermilk, oil, sugar and eggs in another bowl. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps). Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Top each waffle with yogurt and fruit preserves, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 274,"Funfettiand#174; Brownie Cut-Outs Crisco? Original No-Stick Cooking Spray 1 (19.4 oz.) package Pillsbury Funfetti Chocolate Fudge Brownie Mix, seasonal variety of choice 1/2 cup Crisco? Pure Vegetable Oil 1/4 cup water 2 large eggs 1 (16 oz.) container Pillsbury? Vanilla Frosting Food color, see variations below Instructions:

1. HEAT oven to 350 degrees F. Line a 13 x 9-inch pan with foil, extending foil over edges. Spray foil with no-stick cooking spray. Prepare brownies as directed on package using oil, water and eggs. Spread in prepared pan.
2. BAKE 28 to 31 minutes or until set. Cool completely. Cover with foil. Freeze 30 minutes.
3. REMOVE brownies from pan by lifting with edges of foil. Place on cutting board. Trim off edges. Cut into shapes with 2 1/2-inch cookie cutter. If brownies become too soft to cut easily, return to freezer for 15 minutes. Remove excess crumbs with pastry brush.
4. ADD food color to frosting. Frost as desired. Sprinkle with candy bits. HALLOWEEN - Use pumpkin-shaped cookie cutter. Tint 1/4 cup frosting with 1 drop red and 3 drops yellow food color to make orange, or tint light green. Frost and decorate as desired. Sprinkle with Halloween Funfetti Candy Bits. HOLIDAY - Use tree-shaped or ornament-shaped cookie cutter. Tint frosting light green. Frost and decorate as desired. Sprinkle with Holiday Funfetti&#174 Candy Bits. VALENTINE - Use heart-shaped cookie cutter. Tint frosting pale pink. Frost and decorate as desired. Sprinkle with Valentine Funfetti Candy Bits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 275,"Slow-Cooker Lasagna Soup 1 pound ground beef 1/2 teaspoon garlic powder
   2 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 4 cups chicken broth
   One 28-ounce can diced tomatoes
   One 8-ounce can tomato sauce
   1/4 cup chopped fresh parsley
   1 teaspoon dried oregano
   4 cloves garlic, minced
   1 large yellow onion, diced
   1 bay leaf
   8 ounces lasagna noodles (about 10 noodles), broken into pieces
   Handful chopped fresh basil Shredded mozzarella, for topping Sliced provolone, for topping Grated Parmesan, for topping Instructions: In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain. In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2. Stir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving.
   Preheat the oven to broil. Ladle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 276,"Confetti Cups 19 vanilla sandwich cookies 2 tablespoons butter, melted
   1 pint vanilla ice cream, slightly softened
   1/2 cup rainbow sprinkles 1/4 cup rainbow sprinkles 2 ounces white chocolate shavings Sweetened whipped cream, for serving, optional Instructions: For the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner. Process 15 of the vanilla sandwich cookies into crumbs in a food processor. Add the melted butter, then mix to combine. Press the crumbs into the cupcake liners. Set aside. Crush the remaining 4 vanilla sandwich cookies into chunks. Mix the softened ice cream with the crushed vanilla cookies and sprinkles in a bowl. Spoon into the cupcake liners. For the toppings: Press the rainbow sprinkles and chocolate shavings into the top of each cup. Freeze until firm, at least 2 hours. Remove the confetti cups from the muffin pan (leaving on the cupcake liners) and place in a single layer in resealable bags or other airtight containers. To serve, peel off the liners and place each one on a plate. Top with sweetened whipped cream if you'd like. You can also just serve them in the liners. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 277,"Dark Chocolate Chipotle Cookies 3 cups all-purpose flour 1 tablespoon baking soda 1 teaspoon salt 2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, softened 2 cups packed light brown sugar 1 1/2 cups sugar, plus 1/2 cup for topping 1/2 cup cocoa powder, sifted 2 teaspoons crushed, dried chipotle peppers 4 eggs 1 tablespoon vanilla extract 1 tablespoon water 1/2 pound high-quality bittersweet chocolate, melted and cooled slightly 1 1/2 cups high-quality bittersweet chocolate chips or chunks, plus 1/2 cup for topping Instructions: Preheat the oven to 350 degrees F. In a large bowl, mix together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything. Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds. Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises. When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 278,"Maytag Blue Mac and Cheese 3 tablespoons plus 1 teaspoon butter 3 tablespoons all-purpose flour 3 cups milk Freshly ground white pepper 1/2 pound crumbled blue cheese (recommended: Maytag) 2 egg yolks, beaten Dash hot sauce (recommended: Crystal) Salt 1 pound small pasta shells, cooked until al dente 1 cup fine dried bread crumbs 1 tablespoon olive oil Instructions: Preheat the oven to 400 degrees F. Grease a large shallow baking pan with 1 teaspoon of the butter. In a medium saucepan, over medium heat, melt the remaining 3 tablespoons butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with white pepper. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese and egg yolks. Season with the hot sauce and salt if needed. In a large mixing bowl, toss the pasta with the sauce. Pour the mixture into the prepared pan. In a small mixing bowl, combine the bread crumbs and oil. Season with salt and pepper. Mix well. Sprinkle the pasta with the bread crumbs. Bake until the top is golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chianti]" 279,"Sweet-n-Sour Pork Chops 1 tablespoon sesame oil Salt and ground black pepper 4 (4-ounce) boneless pork loin chops 1 cup apricot preserves 2 tablespoons reduced-sodium soy sauce 1 teaspoon minced fresh ginger 1/4 cup chopped scallions Instructions: Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 280,"Oysters with Prosecco Granita 2 cups Prosecco 1/2 cup Champagne vinegar 1 shallot, finely chopped 1 tablespoon salt 1 tablespoon sugar 1/2 teaspoon crushed red pepper flakes 2 cups rock salt for plating (optional) 12 oysters, freshest and your favorite variety or a mix- whatever you like Instructions: Combine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved. Pour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen. Scrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately. This is a flavor explosion in your mouth!!!!! ","[Prosecco, Sauvignon Blanc, Albari?o, Vermentino]" 281,"Corn on the Cob with Chili and Lime 4 ears sweet corn, shucked and cleaned 1 lime, wedges 1/2 stick butter, cut into pats Chili powder, for sprinkling Salt Instructions: Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste; ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 282,"Mocha Whoopie Pies with Caramel Buttercream Nonstick cooking spray 2 cups all-purpose flour (see Cook?s Note) 2/3 cup unsweetened cocoa powder (not Dutch process) 1 1/2 tablespoons instant espresso powder 1 teaspoon baking soda 1 teaspoon fine salt 1 1/4 cups packed light brown sugar 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 large egg 1 cup well-shaken buttermilk 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 4 cups confectioners' sugar (1 pound) 1/4 cup milk 1 teaspoon pure vanilla extract 1/2 cup dulce de leche or thick caramel sauce Instructions: Line 2 baking sheets with parchment and lightly coat with nonstick spray. Whisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined. Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Bake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely. Beat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth. Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich. Yield: 12 whoopie pies Active Time: 40 minutes Total Time: 2 hours (includes chilling and cooling times) Ease of preparation: easy ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 283,"Chocolate Cookies with White Chocolate Chips and Peanuts 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour (see Cook's Note) 1/4 cup natural cocoa powder (not Dutch process) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 2/3 cup white chocolate chips 1/2 cup roughly chopped roasted, salted peanuts Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and peanuts. Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 284,"Fish Maw Soup 2 ounces processed fish maw (hot sandblasted, see Cook's Note) 8 thin slices fresh ginger 6 cups chicken broth 8 medium dry black mushrooms, rehydrated for 20 minutes, destemmed, and cut into thin strips 1 tablespoon cornstarch 3 tablespoons water 2 egg whites, beaten with salt and white pepper 1 cup julienned yellow chives 1 cup shredded cooked chicken Salt and white pepper Instructions: Soak fish maw in warm water for 2 hours. Place fish maw in a 4-quart saucepan and cover with cold water. Add 4 ginger slices and bring to a boil. Boil for 5 minutes on medium low heat and then drain fish in colander, rinsing with cold water. Squeeze out any excess water. Cut the maw into 1/2 inch diced pieces, discarding any hard pieces. Heat the chicken broth and the remaining 4 ginger slices in a large pot until boiling. Add the fish maw and the black mushrooms. Heat to boiling and then turn to medium low heat and simmer 10 minutes. While soup is simmering, combine the cornstarch and water in a small bowl. Remove the 4 slices of ginger from soup. Turn heat to high and stir in the cornstarch mixture. When soup returns to a rapid boil, stir in egg white mixture a little at a time, stirring constantly with a fork until egg mixture forms threads. Taste soup at this time to see if salt and white pepper are needed. Add the shredded chicken and yellow chives; stir to mix. Turn off heat and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 285,"Sardine Salad Sandwich Two 3.75-ounce cans oil-packed skinless, boneless sardines, drained 2 stalks celery, finely chopped 1/2 small red onion, finely chopped 1/4 cup low-fat mayonnaise 1 tablespoon chopped fresh dill 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 1 teaspoon Dijon mustard Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 8 slices whole-grain bread, toasted
Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping Instructions: Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 286,"Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce 6 ounces bittersweet chocolate, finely chopped 1 1/4 cups heavy cream 17 ounces brioche (crust removed), cut into 1 1/2-inch dice 3 tablespoons unsalted butter, melted 3 cup heavy cream 2 cups unsweetened coconut milk 1 1/4 cups pure cane sugar 1/2 vanilla bean, split and seeds scraped 6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped 4 whole large eggs 2 large egg yolks Chocolate Ganache 1 cup desiccated coconut 3/4 cup passion fruit juice 1/4 cup granulated sugar 1/4 cup freshly squeezed orange juice 2 tablespoons white rum 1/2 vanilla bean 3/4 cup whole milk 1/2 cup coconut milk 4 large egg yolks 1/4 cup sugar Instructions: For the Ganache: In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm. For the Bread Pudding: Preheat oven to 325 degrees F. Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly. Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl. In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add. Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread. Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture. Preheat the oven to 325 degrees F. Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish. Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit). For the Passion Fruit Sauce: Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator. For the anglaise: Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap. Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 287,"Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches 3 tablespoons smoked paprika 2 tablespoons coarsely ground black pepper 2 tablespoons coarse salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon brown sugar One 5- to 7-pound Boston pork butt Two 12-ounce bottles wheat ale beer 1 cup store-bought barbeque sauce 1 1/4 cups mayonnaise 1/3 cup rice wine vinegar 2 teaspoons granulated sugar 2 1/2 pounds green cabbage, cored and finely shredded 1 large carrot, coarsely grated Kosher salt and freshly ground black pepper 12 brioche buns, split
Instructions: For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight.
Preheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes.
Heat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated.
For the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance.
To serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 288,"The Best Key Lime Pie 1 1/2 cups graham cracker crumbs (see Cook's Note) 1/4 cup brown sugar
Pinch of kosher salt
1/2 stick (4 tablespoons) unsalted butter, melted
2 cups sweetened condensed milk 1/2 cup sour cream
1 cup Key lime juice, preferably fresh-squeezed
2 large egg yolks
1/4 teaspoon kosher salt
2 teaspoons lime zest, plus more for garnish
1 cup heavy cream 1 tablespoon confectioners' sugar
1 teaspoon pure vanilla extract
Instructions: Preheat the oven to 350 degrees F. For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]

" 289,"Grilled Avocado and Scallop Salad 1 1/2 tablespoons achiote paste*, crumbled or 1 tablespoon smoked paprika 1 orange, juiced 2 limes, juiced 1 medium garlic clove, peeled and minced 3/4 cup extra-virgin olive oil Pinch sea salt and freshly ground black pepper 12 large sea scallops Extra-virgin olive oil Extra-virgin olive oil, for greasing pan 2 Hass avocados, halved, pitted and flesh cut into quarters 2 tablespoons sugar Sea salt and freshly ground black pepper 6 cups mixed baby lettuces 1 red grapefruit, peeled and segmented Instructions: Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl. Scallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly. Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside. Salad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated. To serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 290,"Bacon, Egg and Cheese Breakfast Burgers 1 1/2 pounds 80/20 ground beef Kosher salt and freshly ground black pepper 8 slices bacon 4 slices Cheddar or American cheese 4 soft hamburger buns, split 4 tablespoons unsalted butter, melted 4 large eggs 1/3 cup spicy ketchup Instructions: Preheat the oven to 350 degrees F. Shape the beef into 4 patties, each about 5-inches in diameter. Sprinkle the outside of the patties generously with salt and pepper and set aside. Lay the bacon in a large nonstick skillet and cook over medium heat, until brown and crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate to drain. Pour off and reserve all but about 1 tablespoon of the bacon drippings and increase the heat to medium-high. Add the burgers to the skillet, and cook until well browned on the outside and medium-rare on the inside, about 4 minutes per side. Transfer the cooked burgers to a rimmed baking sheet and top each with a slice of cheese. Brush the insides of the buns with the melted butter and put on a second baking sheet buttered side-up. Bake until the cheese melts, about 3 minutes and the buns are lightly toasted, about 10 minutes. Meanwhile, wipe out the skillet. Heat 1 tablespoon of the reserved bacon drippings over medium-high heat. Break the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 5 minutes. Season with salt and pepper. Put a burger patty on each of the bottom buns and top each with 2 slices of bacon and a fried egg. Spread the top bun with some of the spicy ketchup and put on top of the burger. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 291,"Portuguese-Style Pan-Fried Hake 2 medium ripe tomatoes (12 ounces) 3 tablespoons olive oil, preferably Portuguese 2 bay leaves 3 whole allspice berries, cracked and finely chopped 3 or 4 cloves garlic, minced 1 medium green bell pepper (about 6 ounces), thinly sliced 1 medium onion (about 6 ounces), thinly sliced 1/4 cup dry white wine 1/2 cup small black Portuguese or nicoise olives, pitted and rinsed Kosher or sea salt and freshly ground black pepper 1/4 cup olive oil, preferably Portuguese 1 1/2 to 2-pounds hake fillets, trimmed, deboned and skinned; cut into 4 (6 to 8-ounce) portions Kosher or sea salt freshly ground black pepper 2 cups cornmeal Instructions: Fill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups. You should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat. Just before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately. ","[Rioja, Barolo, Chianti, Pinot Noir]" 292,"Phyllo Onion and Dill Purses 1 package phyllo dough 2 large onions, sliced, 1 1/2 cups 1/4 cup plus 3 tablespoons extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon ground toasted coriander seed 1/4 cup freshly chopped dill Instructions: Preheat oven to 350 degrees. In a large saute pan heat 3 tablespoons olive oil over medium heat. Add the onions to the pan, season with salt and pepper and saute gently over medium heat until the onions have caramelized to a rich golden brown, about 20 minutes. At the end of the cooking time add the fresh dill and pour the onions out onto a cookie sheet and allow to cool completely before proceeding on to the purses. On a clean and dry workspace lay out 1 sheet of phyllo and brush lightly with olive oil. Lay another sheet of phyllo on top of the first, brush with oil and repeat two more times. Using a pastry wheel, cut off the corners of the dough to achieve a sort of rounded shape. Spoon 2 to 3 tablespoons of the onion mixture into the center of the dough. Gather up the edge of the dough, pull towards the center to from the folds of the purse, and pinch the dough to seal the purse closed. Brush the outside of the purse with olive oil and repeat this purse making until the onions are all used. Place the finished purses on a cookie sheet and bake for 20 minutes until crisp and brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 293,"Carved Baked Ham 1 (10-pound) bone-in shank-half ham (not pre-cooked) 2 tablespoons Dijon mustard 3 tablespoons honey 3 tablespoons brown sugar Instructions: Preheat oven to 325 degrees F. Place ham in a roasting pan, preferably with a rack. Roast uncovered to an internal temperature of 140 degrees F as measured with an instant-read thermometer. Remove from oven and increase oven temperature to 425 degrees F. Remove the rind except for the part around the bone end and slash slits in the fat. Combine mustard, honey, and brown sugar, and brush over the surface. Return the ham to the oven and bake to an internal temperature of 160 degrees F, about 30 minutes. Remove from oven and let rest before carving. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 294,"Lemon Pecan Slab Pie Nonstick cooking spray, for the baking sheet Two 14.1-ounce boxes refrigerated pie crust (4 crusts total) 2 cups firmly packed dark brown sugar
1 cup granulated sugar
4 large eggs
2 sticks (1 cup) unsalted butter, melted
1/4 cup milk
1/4 cup all-purpose flour
4 teaspoons finely grated lemon zest plus 6 tablespoons lemon juice 1 tablespoon vanilla extract
2 cups chopped pecans plus 3 cups pecan halves
Instructions: Preheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray. Unroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling. In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 295,"Meyer Lemon Lobster Cocktail 2 (6-ounce) lobster tails 2 tablespoons butter, softened 1 Meyer lemon, juiced Kosher salt Freshly ground black pepper 1 pint limoncello liqueur 1 cup club soda Instructions: Remove lobster meat from shell. Skewer the lobster with a 10-inch skewer. Whip butter and lemon juice together to make lemon butter. Grill lobster skewers, brushing them with the lemon butter. Season with salt and pepper.Cool lobster. Remove lobster from 10-inch skewers and cut into 10 bite-sized medallions. Skewer each medallion with a frill pick. Mix together the limoncello and club soda. Serve skewered medallion in limoncello cocktail. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 296,"Braised Short Ribs of Beef with Red Wine, Apricots, and Black Olives 8 beef short ribs (6 ounces each) or beef flanken Kosher salt and freshly ground black pepper 2 tablespoons unbleached all-purpose flour, for dusting 2 tablespoons vegetable oil 3 ounces smoked bacon, cut into 1 by 1/4-inch lardons 2 medium carrots, peeled and chopped into 1/2-inch dice 1 medium onion, chopped into 1/2-inch dice 16 garlic cloves, smashed 1 tablespoon tomato paste 2 cups dry red wine 1/2 cup brandy 2 bay leaves 1 tablespoon fresh thyme leaves 1 teaspoon celery seeds 2 cinnamon sticks 5 whole cloves 2 cups canned, low-sodium chicken broth 18 dried apricot halves 1/3 cup Kalamata olives, pitted 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 325 degrees F. Season the ribs with salt and pepper. Dust with the flour. Heat the oil in a large braising pan or ovenproof casserole over medium-high heat. Add the bacon and cook until most of the fat is rendered, then remove and set aside. Add as many ribs as can fit in a single layer to the pan. You will need to cook them in batches. Sear the ribs on both sides until well browned, then remove from the pan and set aside. Repeat with the remaining ribs. Discard all but 2 tablespoons of the fat from the pan. Lower the heat to medium, add the carrots and onions, season with salt and pepper, and saute until the vegetables begin to brown, about 10 minutes. Add the garlic and tomato and paste and cook for 4 more minutes, scraping the browned bits off of the bottom of the pan with a wooden spoon. Add the red wine and brandy and reduce by 1/2, about 6 minutes. Return the ribs and bacon to the pot. Add the remaining ingredients except the apricots and parsley and bring to a boil. The liquid should come 1/3 of the way up the ribs, if it does not, add some water. As soon as the liquid comes to a boil, turn off the heat an cover the ribs tightly with foil, pressing the foil down into the pan, then place a lid on the pan. Braise the ribs in the oven for 2 hours, turning them every 30 minutes so they cook evenly. Add water as necessary to keep the braising juice 1/3 of the way up the ribs. After 2 hours, add the apricots and cook for an additional 30 minutes. The meat should be almost falling off the bones (if it is not, keep cooking until it does). Transfer the short ribs to a large platter. Spoon the vegetables, olives, and apricots over them. Keep warm. Strain the braising juices into a clear glass container and siphon or skim off the fat. The braising juices may already be the consistency of a sauce. If not, return them to the pan and boil for a few minutes to thicken. If you prefer an absolutely smooth sauce, strain out any remaining pieces of vegetable. Taste, season with salt and pepper, and add the parsley. Pour the sauce over the ribs and serve immediately. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 297,"Grilled Chicken with Spinach and Pine Nut Pesto 2 boneless chicken breasts 2 cups lightly packed baby spinach leaves (about 2 ounces) 1/4 cup pine nuts, toasted 2 tablespoons fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3 cup plus 2 teaspoons olive oil Salt and freshly ground black pepper 1/3 cup freshly grated Parmesan Instructions: Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use. Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. Spread the pesto over each piece of chicken and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 298,"Tortilla Pizza 2 flour tortillas 2 roma tomatoes, sliced 2 fajitas, leftover from Fajita Skewers, recipe follows 1/2 cup shredded Jack cheese 1/4 cup lime juice 1 tablespoon chopped garlic 1 tablespoon hot sauce 1 tablespoon canola oil 1 tablespoon chili powder Kosher salt Freshly ground black pepper 2 green peppers 2 medium onions 1 1/2 pounds top round 1 cup sour cream, to serve 2 tablespoon chopped cilantro, for garnish Instructions: Preheat the oven to 375 degrees F. Put the tortillas on 2 baking sheets. Top each tortilla with the sliced tomatoes. Divide the beef and vegetables from the leftover Fajita Skewers over the tortillas. Sprinkle the cheese evenly over the top and bake in the oven until the cheese is melted and golden and the tortillas are crispy, about 10 minutes. Transfer to serving dishes and serve. In a large resealable bag, mix together the lime juice, garlic, hot sauce, canola oil and chili powder. Season with salt and pepper to taste. Remove 1 tablespoon of the marinade and set aside. Slice the peppers and onions into one inch square pieces. Place in the bag with the marinade. Slice the meat into thin strips against the grain and put into the bag with the marinade and vegetables and mix well to coat everything with the marinade. Place the bag in a large bowl incase it leaks and refrigerate for one and half hours. Mix the reserved marinade with the sour cream and refrigerate. If using wooden skewers soak in water for 30 minutes before threading on the beef and vegetables. Remove the meat and vegetables from the refrigerator and let come to room temperature, about 30 minutes. Thread the beef and vegetables onto the skewers. Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer. Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side. Garnish with the flavored sour cream and cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 299,"Barbequed Tofu 2 tablespoons olive oil 4 cloves fresh chopped garlic 1/2 red onion, chopped 1/2 white onion, chopped 1/2 bell pepper, chopped 1 celery stick, chopped Salt Pinch curry 2 packages medium firm tofu, diced Barbeque sauce Instructions: Preheat grill to medium. Heat up a pan over the grill and add olive oil. In pan, combine the garlic, onions, bell pepper and celery. Add salt and a pinch of curry. Add tofu to the saucepan and cook for 12 minutes. Add barbecue sauce to tofu, cover the grill and let the tofu simmer for 15 minutes. Serve immediately. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 300,"Watermelon ChowChow Salad 1 small watermelon, washed 1 green tomato, diced 1 red or orange bell pepper, diced 1 cup apple cider vinegar 3/4 cup sugar 1 teaspoon allspice berries 1 pod star anise Kosher salt 8 ounces green beans and/or wax beans, trimmed 2 15-ounce cans black-eyed peas, drained and rinsed 1 jalapeno pepper, thinly sliced (remove seeds for less heat) 1/3 cup extra-virgin olive oil Freshly ground pepper Instructions: Make the pickled watermelon: Quarter the watermelon, then use a paring knife to remove most of the fruit, leaving about 1/4 inch of fruit on the rind. (Reserve the fruit for another use.) Trim the outside skin from the rind and discard. Cut the rind into 1/2-inch pieces; combine with the tomato and bell pepper in a bowl. Combine 1 cup water, the vinegar, sugar, allspice, star anise and 4 teaspoons salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar, then pour over the watermelon rind mixture. Let cool to room temperature, then cover and refrigerate at least 4 hours and up to 1 week. Make the salad: Bring a saucepan of salted water to a boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain, pat dry and cut into 2-inch pieces. Using a slotted spoon, transfer 4 cups of the pickled watermelon mixture to a large bowl. Add the beans, black-eyed peas, jalapeno and olive oil; season with salt and pepper and toss. Cover and refrigerate at least 1 hour before serving. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 301,"Turtle Stew 1 pound snapper turtle, cleaned, rinsed and medium diced 1/4 cup all-purpose flour 1/4 cup butter 1/4 cup red wine 1/3 cup chopped celery 1/3 cup chopped onion 1/3 cup chopped carrot 2 tablespoons minced garlic 1 quart beef stock 1/2 cup water, plus 2 tablespoons, divided 1 teaspoon Worcestershire 3 tablespoons cornstarch 1 teaspoon paprika 1/2 teaspoon allspice 1 teaspoon freshly minced parsley leaves 2 teaspoons ground nutmeg 1 teaspoon ground ginger 1/3 cup tomato paste 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground white pepper 1/3 cup sherry, for garnish Instructions: Dredge the turtle in flour. In a large, heavy-bottomed saucepot over high heat, melt the butter and brown the turtle pieces, about 10 to 12 minutes. Remove the turtle from pan and allow to cool enough to handle. Deglaze the pan with red wine, scraping the bits from the bottom and sides. Add the celery, onion, carrots to the pot. Stir in the beef stock, 1/2 cup water, and Worcestershire and continue to cook over medium-high heat. In small bowl whisk together the cornstarch, paprika, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water. Add to the vegetable mixture. Once the turtle has cooled, put meat in cheesecloth, and tie closed with butcher's twine and add to the pot. The turtle needs to be in cheesecloth so that it can be extracted from the stew before pureeing. Continue to cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer for 2 hours. After 2 hours, remove the turtle in the cheesecloth and strain vegetables from stock. Transfer cooked vegetables to a food processor and process until a chunky paste is achieved. Remove the turtle from cheesecloth and return the meat to saucepan with reserved liquid and pureed vegetables. Cook over medium heat until desired thickness is achieved, about 20 minutes. Ladle into serving bowls and finish with a little sherry in each bowl before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 302,"Corn Star Raviolis in Sweet Basil Cream Sauce 2 ears Fresh sweet corn, shucked and removed from the cob 3 tablespoons Red bell pepper, minced 3 tablespoons sweet onion, diced 10 each Fresh basil leaves, chiffonade Freshly cracked pepper 5 tablespoons unsalted butter 1 1/2 cups heavy cream 1 pinch nutmeg, ground 6 ounces ricotta cheese, room temp 6 ounces cream cheese, room temp 1 package wonton wrappers 2 egg yolks, beaten 3 tablespoons Parmesan, grated Instructions: Special equipment: cookie cutter (3-inch) Melt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool. When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble. When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain. For Sauce: In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately. Garnish with Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 303,"Floppy Flowers Floppy Flowers Instructions: Floppy Flowers ","[Chardonnay, Sauvignon Blanc, Riesling]" 304,"Grilled Spice Rubbed Shrimp \Nicoise\ Salad 1/4 cup white wine vinegar 1 clove garlic, finely chopped 1 tablespoon anchovy paste Salt and freshly ground black pepper Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil 1/4 pound fresh wax beans 1/4 pound fresh green beans 1 pound fingerling potatoes Kosher salt Olive oil Red and yellow sweet 100 tomatoes or cherry tomatoes, halved
1 medium red onion, thinly sliced Fresh basil and flat leaf parsley leaves, coarsely chopped 2 tablespoons fennel seeds, toasted and ground 2 teaspoons mustard seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper 1 pound large (21 to 24 ) shrimp, shelled and deveined Olive oil Instructions: Whisk together vinegar, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside. Prepare a large bowl with ice water and set aside. Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well. Place potatoes in a medium saucepan, cover with cold water, season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer. Place cooked beans, grilled potatoes, tomatoes, onions, basil and parsley in a large bowl, add the vinaigrette and gently toss to combine, season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp. Heat the grill to high. Combine the fennel, mustard, coriander, salt and pepper in a bowl. Place shrimp in a large bowl and toss with the spice rub until evenly coated. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter. Arrange the vegetables on 4 large plates and top each salad with 5 to 6 shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 305,"Cajun Brined Turkey-Two Ways 1/2 cup Spanish paprika 1/4 cup New Mexican cl powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried oregano 1 tablespoon dried thyme 1 1/2 teaspoons cl de arbol 1/4 to 1/2 teaspoon cayenne powder 1 1/2 cups kosher salt 1/4 cup light brown sugar 4 whole cloves garlic 2 fresh bay leaves 1 large Spanish onion, quartered One 12-pound fresh turkey 1/4 cup canola oil Instructions: Two days before cooking: Combine the Spanish paprika, New Mexican cl powder, garlic powder, onion powder, oregano, thyme, cl de arbol and cayenne in a small bowl. Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket. Whisk in half of the remaining spice rub, the garlic, bay leaves and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours.
In The Big Green Egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill. Top with some of the soaked wood chips if using. Put in the ceramic plate, then the grill rack. Put the cover on and let the grate heat up. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165 degrees F. Remove from the grill, tent with foil and let rest for 30 minutes before carving.
In the Caja China: Prepare the charcoal briquettes according to the instructions that come with the box. Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack. Put on the top and fill with charcoal. After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165 degrees F. Add charcoal as necessary according to the box instructions. Remove from the box, tent with foil and let rest for 30 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 306,"Baked Artichoke Dip Olive oil nonstick cooking spray, Pam? 2/3 cup fat-free Caesar salad dressing, Girard's? 1/3 cup light mayonnaise, Best Foods?/Hellmann's? 1/3 cup fat-free sour cream, Knudsen? 1/3 cup grated Parmesan cheese, DiGiorno? 2 cans (15 ounces each) artichoke quarters in water, drained and chopped, Maria? 1 can (14.5-ounce) organic diced tomatoes with basil and garlic, drained, Muir Glen? 5 ounces low-fat Swiss cheese, shredded, Alpine Lace? 1/2 teaspoon hot pepper sauce, Tabasco? Baked tortilla chips and/or vegetable dippers Instructions:

1. Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 307,"Kentucky Hot Browns 4 tablespoons unsalted soft butter Salt and freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 1/2 cups whole milk 2 cups grated sharp white Cheddar 1/4 cup grated Parmesan Pinch freshly ground nutmeg Salt and freshly ground black pepper 4 large eggs 1/4 cup milk Salt 8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie) 4 tablespoons butter 4 tablespoons vegetable oil Egg battered bread Roasted turkey breast, sliced into 1/4-inch thick slices 3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through 1 1/2 cups grated sharp white Cheddar 1/2 cup freshly grated Parmesan 16 thick slices slab bacon, cooked until crisp Finely chopped fresh chives Finely chopped fresh flat-leaf parsley Instructions: Preheat oven to 425 degrees F. Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing. Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste. Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread. For assembly: Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through. Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 308,"Millie's Tzimmes 3 large carrots, peeled and chopped 3 medium onions, peeled and chopped
   2 pounds sweet potatoes, peeled and thinly sliced
   2 pounds yams, peeled and thinly sliced
   1 cup (4 ounces) dried apple rings, cut in quarters 1 1/2 cups (8 ounces) pitted prunes 1 cup (4 ounces) dried pears, coarsely chopped 1 cup (4 ounces) dried apricots, cut in half if large 1 cup (4 ounces) dried sweet cherries 3/4 cup (3 ounces) dried sour cherries 1 cup packed dark brown sugar 2 teaspoons ground cinnamon 2 cups orange juice 2 cups white wine (sweet or dry) Instructions: Place the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 309,"Salsa Rice with Black Beans and Corn 1 cup rice, regular or instant 1/2 (14-ounce) can black beans, drained 1/2 cup prepared salsa 1/2 cup frozen corn, thawed 2 tablespoons chopped fresh cilantro leaves Salt and freshly ground black pepper Instructions: In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 310,"Potato Bread 1 baking potato, peeled and cut into large chunks, or 1 cup leftover mashed potatoes 1 cup milk 1 1/2 tablespoons lard 1 1/2 tablespoons unsalted butter 1 1/2 teaspoons salt 1 tablespoon granulated sugar 1 tablespoon dry yeast 1/3 cup warm water 5 cups bread flour Instructions: Boil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill. Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature. Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes. Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 311,"Papaya with Raspberries 1 papaya, cut in 1/2, seeded 1 pint raspberries, washed 1 lime, juiced Instructions: Place papaya half on a plate. Fill the papaya half with raspberries. Squeeze a half of a lime on top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 312,"Seaweed Salad 2 to 3 varieties of dried seaweed Sugar Rice wine vinegar Sesame oil Sesame seeds Instructions: Combine vinegar and oil to marinate seaweed. ","[Chardonnay, Sauvignon Blanc, Riesling]" 313,"Charred Carrots with Black Mole 2 cloves garlic, skin on, crushed 2 tomatillos, cut in half 2 medium tomatoes, cut in half
   1 white onion, cut in half 1 ripe plantain, peeled and halved lengthwise 2 dried guajillo chiles 2 medium pasilla chiles 1 ancho cl 1 small dried chipotle morita cl 1/4 cup almonds 1/3 cup sesame seeds, plus more for garnish 2 tablespoons raisins 1/2 teaspoon dried Mexican oregano 1/4 teaspoon ground Mexican cinnamon 1/8 teaspoon ground cloves 4 tablespoons lard 1/4 cup finely chopped Mexican chocolate 1/4 cup kosher salt 12 to 15 large carrots, split in half lengthwise Freshly ground black pepper Chopped fresh cilantro, for garnish Lime juice, for garnish Instructions: For the mole: Preheat the oven to 400 degrees F. Place the garlic, tomatillos, tomatoes, onion and plantain on a sheet pan cut-side up and roast until soft, about 10 minutes. Meanwhile, tear or cut the guajillo, pasilla, ancho and chipotle chiles in half, then remove the seeds and stems and discard. Bring a medium saucepan filled two-thirds of the way with water to a boil. Add the chiles and boil for 5 minutes (see Cook's Note). Turn off the heat and let the chiles steep for an additional 10 minutes. Toast the almonds, sesame seeds, raisins, oregano, cinnamon and cloves in a medium skillet over medium heat until fragrant, 3 to 4 minutes. Add the lard to deglaze the skillet.
   Blend the vegetables, chiles and 2 to 3 tablespoons of their soaking liquid and toasted nut and spice mixture in a blender until smooth. (Reserve the rest of the cl soaking liquid as needed to thin the mole if it's too thick.) Remove the puree from the blender and place in a medium saucepan. Add the chocolate and slowly warm, whisking, until melted.
   For the carrots: Bring 3 quarts water and the salt to a boil in a large pot. Blanch the carrots by dropping in the boiling salted water, then cook until the water comes back up to a boil and remove the carrots to a large bowl. Add some of the mole to coat. Sear the carrots in a large cast-iron skillet on all sides until softened throughout, about 10 minutes. Serve with additional mole, black pepper, cilantro, lime juice and sesame seeds.
   ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 314,"Lobster and Finnan Haddie Chowder with Vermont Common Crackers 3 to 4 pound butterflied smoked bone in haddock 2 tablespoons whole black peppercorns 2 sprigs thyme 4 sprigs parsley 1 small onion 1/4 cup celery leaves 2 cups fish stock 1 cup heavy cream, plus 2 cups 1/2 cup milk 6 (1 pound) culls (lobsters with only 1 claw) 1 medium onion, large dice 4 tablespoons butter, plus 5 tablespoons 4 red bliss potatoes Salt and ground black pepper Chopped parsley, for garnish Vermont Common Crackers Instructions: Place the smoked haddock in a pan a little large than the fish itself. Sprinkle with peppercorns, thyme, parsley, the small onion, and celery leaves. Pour in the stock. Add 1 cup heavy cream and milk. Cover pan with aluminum foil and place pan in a 350 degree F oven for 15 minutes or until the fish is barely heated through, turning opaque. Remove from oven. Let cool. Flake the fish into big pieces, making sure there are no bones or whole peppercorns lurking in crevices. Blanch 6 (1 pound) culls in boiling salted water for 5 to 6 minutes. Refresh in cold water to stop cooking. Take meat from the shells leaving big chunks. In a 3-quart stainless saucepan, place 4 of the lobster bodies over medium heat with 2 tablespoons butter. Saute until barely colored, then add 2 cups heavy cream and simmer slowly until reduced by 1/3. Use any of the smoked haddock scraps, bones, etc., when reducing the cream. This will give additional flavor to the soup. The lobster cream should have a lobster-smoked haddock flavor. Add the stock cream from poaching the smoked haddock. Strain, you should have approximately 3 to 3 1/2 cups soup base. To finish soup, saute 1 medium size onion in 4 tablespoons of butter. Add 4 red bliss potatoes cut into chunks leaving skins on. Pour over the soup base and simmer until the potatoes are \just done, not overcooked and mushy. Season with salt and freshly ground black pepper. In saute pan over medium heat, saute lobster meat, in big chunks in 2 to 3 tablespoons of butter. Add to the soup with the finnan haddie, taste for any additional salt and pepper. Adjust the amount of liquid by adding milk or cream. Bring just to a boil, heating the fish and lobster through. Ladle into hot soup bowls. Place a little slice of whole butter to melt on top and plenty of finely chopped parsley for garnish. Serve with toasted and buttered split Vermont common Crackers. If you can not find the crackers use Old Fashioned Cream Biscuits or hot bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 315,"Grilled Beef Rolls 1 cup soy sauce 1/2 cup light brown sugar, packed 2 pounds beef tenderloin, trimmed Freshly ground pepper 4 scallions, whites cut into rings, green tops cut into 3-inch lengths and sliced length-wise 3 bell peppers, 1 each red, green, and yellow, seeded, cut into matchsticks Olive oil Instructions: Whisk together soy sauce, and brown sugar in a small bowl until sugar is dissolved. Set aside. Cut beef crosswise into 1/4-inch-thick slices. Flatten each piece of beef, with a meat pounder, until it is 1/8-inch-thick. Don't over flatten. Transfer slices to a large plate. Dip a slice of beef into soy mixture and place on a clean surface. Season with pepper. Put 2 pieces of scallion green and 1 piece of each pepper across the width of beef. The vegetables should extend over both edges. Roll up lengthwise and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables. Brush a grill pan with oil and heat until hot, or heat oven broiler. Grill or broil the rolls, brushing with the sauce and turning until the meat is medium rare, 2 to 4 minutes. Cut each roll in half. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, add scallion rings, serve on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 316,"Brined Pork Chops with Apple Hash Juice of 1 lemon Juice of 1 lime Juice of 1 orange 1/4 cup fresh fennel sprigs 2 tablespoons kosher or sea salt Six 8 to 10-ounce bone-in pork chops 2 tablespoons grapeseed oil 2 tablespoons grapeseed oil 2 cups thin-sliced Yukon potatoes 1 cup thin-sliced red onion 1 teaspoon sea salt 1 teaspoon white pepper 2 cups thin-sliced apple, such as Granny Smith or Gala 1 teaspoon hot sauce, such as Tabasco Instructions: For the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat. Simmer for 20 minutes. After heating, remove the brine from the heat, allow to cool. Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration. (The longer the chops are brined the more salt and fruit flavor will be absorbed.) For the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop. Repeat the process with the remaining 3 chops. Hold warm until serving For the hash: Return the same pan to medium-high heat and add the oil and the potatoes. Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes. Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes. Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes. Once cooked, remove from the heat and serve with hot sauce if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 317,"Bacon Wrapped Meatloaves 2 slices rye bread, tough crusts removed, bread crumbled (about 1 cup) 1/3 cup milk
1 large egg, beaten
1/2 medium onion, finely chopped (about 1/2 cup)
1/4 cup chopped fresh Italian parsley
1 teaspoon dry mustard
1/2 teaspoon ground caraway
1/2 teaspoon ground coriander
12 ounces ground beef (90/10)
8 ounces ground pork
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons steak sauce
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
6 slices center cut bacon
Instructions: Preheat the oven to 400 degrees F. Put the bread in a large bowl and pour the milk over. Let soak a few minutes, then squeeze through your fingers to combine. Add the egg, onion, parsley, dry mustard, caraway and coriander and mix well. Add the ground beef, ground pork, 1 1/4 teaspoons salt and several grinds of pepper. Mix well with your hands to combine. In a small bowl, stir together the ketchup, steak sauce, mustard and brown sugar. Divide the mixture into 6 equal portions and form into balls. Wrap each ball with 1 strip of bacon. Place, without touching, on a rimmed baking sheet or in a large braiser. Brush with a light coating of the glaze. Bake until the fat from the bacon has rendered, about 20 minutes. Increase the oven temperature to 425 degrees F. Brush the meatloaves with the remaining glaze. Continue to bake until the meatloaves are cooked through, the bacon is crisp and the glaze is shiny, 15 to 20 minutes more. Remove to a platter or plates to serve, leaving the drippings behind. (Save drippings for the Cheesy Mashed Potatoes & Gravy.) ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 318,"Cheese-Stuffed Dates with Prosciutto 1/4 cup (2 ounces) goat cheese, at room temperature 1/4 cup (2 ounces) mascarpone cheese, a room temperature 1/4 cup finely chopped fresh basil leaves Kosher salt and freshly ground black pepper 16 Medjool dates (12 ounces), pitted 8 thin slices prosciutto, halved lengthwise Instructions: In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste. Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick. Arrange the stuffed dates on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 319,"Crab Meat Enchiladas 3 1/2 oz. jack cheese (shredded) 1/2 cup of Mexican cream (if not available, sour cream with some heavy cream added may be used) 12 corn tortillas (or flour if desired) 3 1/2 oz. cheddar cheese (shredded) 1/2 cup of onion (1/4 inch dice) 3 tablespoons cilantro (chop) Guacamole: 1/4 cup of onion (chop 1/4 inch dice) 1/2 cup of tomatoes (chopped 1/4 inch dice) 2 whole large avocados (pitted and mashed) 1/2 cup of HERDEZ(R) salsa verde 1 1/2 tablespoons lime juice 1 1/2 cups Shredded crab or imitation crab 4 oz of dried red peppers 3 cups of water 1 1/2 teaspoon of salt 2 cloves of garlic 2 cups HERDEZ? Salsa Casera medium 4 Tablespoons of grapeseed oil Instructions: Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4 Guacamole: Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 320,"Rum-Lime Punch 1/2 cup simple syrup (equal amounts of sugar and water boiled until sugar dissolves) 1 cup dark rum 3/4 cup fresh lime juice 5 tablespoons grenadine 1/4 teaspoon bitters Pinch ground nutmeg Ice cubes Lime slices Instructions: Mix all punch ingredients together. Serve over ice, garnish with lime slice. ","[Rum, Grenadine]" 321,"Almost-Famous Breadsticks 1 package active dry yeast 4 1/4 cups all-purpose flour, plus more for dusting 2 tablespoons unsalted butter, softened 2 tablespoons sugar 1 tablespoon fine salt 3 tablespoons unsalted butter, melted 1/2 teaspoon kosher salt 1/8 to 1/4 teaspoon garlic powder Pinch of dried oregano Instructions: Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes. Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes. Preheat the oven to 400 degrees F. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 322,"Sauteed Quail Salad 2 egg yolks* 1 cup white wine 2 bunches cilantro, blanched 4 to 5 cloves garlic, minced 1/4 rice wine vinegar 4 scallions, minced 2 teaspoons sugar Salt and pepper 1 1/2 cups extra-virgin olive oil 3 cloves garlic, minced 2 tablespoons chopped thyme 1/2 cup balsamic vinegar 1/4 cup white wine Salt and pepper 4 quails 2 tablespoons butter 2 tablespoons oil 1 head romaine lettuce, cleaned and cut into bite-sized pieces 2 handfuls spring mix 1 tomato, diced 1 onion, julienned 1 tablespoon chopped cilantro leaves 4 to 5 scallions, sliced, for garnish Instructions: To make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill. Combine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color. Combine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 323,"Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears 4 medium to large parsnips 1 1/2 pounds potatoes, scrubbed and sliced 4 pears, firm Extra virgin olive oil Handful fresh thyme 8 to 10 cloves garlic, skins left on Salt and freshly ground black pepper 1 lemon, zested 4 pork chops Instructions: Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes. While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 324,"Egg Creams 2 1/2 ounces whole milk 8 ounces seltzer 1-ounce chocolate syrup (recommended: Fox's U-Bet) Instructions: The milk needs to be very cold so place it in the freezer to chill about 15 minutes before using. Drizzle the chocolate syrup into a glass. Pour the milk into the glass and fill with seltzer. A siphon bottle for dispensing seltzer works best. If a siphon bottle is not available, add seltzer to milk while stirring with a long narrow spoon rapidly, slowing as the glass fills. This action to the seltzer will create the foam \head\ you need for a great egg cream. Chefs Note: The glass is a KEY part to the \ideal\ Egg Cream. Utilize a SODA glass (like a Coca-Cola glass) that is narrow on the bottom and flares out on the top. ","[Chardonnay, Riesling, Pinot Grigio, Prosecco]" 325,"Jan Birnbaum's New Orleans-Style Babyback Beer Ribs 4 tablespoons kosher salt 2 tablespoons paprika 2 tablespoons chili powder 1 tablespoon toasted and ground cumin 1 tablespoon toasted and ground coriander 1/2 teaspoon ground cinnamon 1 teaspoon grated lime zest 1 tablespoon crumbled achiote 3 racks baby back pork ribs (about 5 pounds) 1 quart chicken stock 64 ounces beer 3 bay leaves 1/4 cup extra-virgin olive oil 4 poblano chiles, seeded and chopped 3 medium onions, roughly cut 2 tablespoons minced garlic 3 carrots, roughly chopped 2 sliced and seeded jalapeno cl peppers Two 20-ounce cans Roma tomatoes 3/4 cups molasses 1 cup honey One 2-ounce can chipotle chiles in adobo sauce 1 orange, peeled with pith removed Salt and freshly ground black pepper 3/4 cup red wine vinegar 3/4 cup lime juice Instructions: Spice Rub Mix: Mix together all ingredients. Ribs: Preheat gas grill on low for 1/2 hour. If using charcoal, let the coals burn to embers, also about 1/2 hour after lighting. Cut the rib racks in half horizontally along the bone. Season the ribs with a 1/2 of the spice rub mix. In a large roasting pan, add chicken stock, beer, and the bay leaves. Lower the ribs into the liquid. Bring up to a simmer and poach the ribs for 15 minutes. Take the ribs out of the liquid and season them with the other 1/2 of the spice rub on both sides. While re-spicing the ribs, bring the liquid up to a boil over low heat to reduce. Take the ribs outside to the grill. The coals should be at the ember stage. Gas grills stay on low. Place ribs on the grill and cover to smoke for 2 hours. While ribs are cooking, the sauce can be finished. Add the olive oil to a large, preheated saute pan. Add the poblanos and onions, and saute for 5 or 6 minutes, until caramelized. Add the garlic, carrots, and jalapenos and saute another 3 minutes. Add the Roma tomatoes and let it simmer 20 minutes. Add the molasses, honey, and chipotle with adobo sauce. Add the orange, then salt and pepper. When the initial braising liquid has reduced by half, add this to the sauce mixture. Let everything simmer for 20 minutes, or pop in a preheated 350 degrees F oven for 20 minutes. Blend sauce mixture in a blender or food processor until smooth. Stir in red wine vinegar and lime juice. Bring sauce to grill and brush on ribs for the last half hour of grilling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 326,"Warm Filet Mignon with Sesame Mayonnaise 2 star anise or 1/4 teaspoon five spice powder 1/4 cup soy sauce 1 clove garlic, minced 2 tablespoons brown sugar 2 tablespoons rice vinegar 2 pounds, (net weight) filet mignon trimmed of all fat and tied 1 tablespoon prepared Dijon mustard 3/4 cup mayonnaise 2 to 3 tablespoons toasted sesame oil 1 bunch watercress, stems removed 1/4 cup snipped fresh chives Salt, pepper and crushed red pepper Instructions: Place star anise, soy sauce, garlic, sugar and rice vinegar in a small skillet. Bring to a boil, reduce heat and simmer for a minute or until only 1/4 cup remains. Strain out star anise and reserve. If you are using five spice powder instead of star anise, add it to the liquid now. Let it cool while you boil the beef. Bring 3 quarts water to a boil. Add beef and boil for 15 to 18 minutes. (depending if you like it very rare or just rare.) Remove the beef from water and let stand at room temperature for 15 minutes while you finish mayonnaise. Mix cooled reduced star anise liquid with mustard and mayonnaise. Add sesame oil to taste, 1/2 teaspoon salt and crushed red pepper. Thin mayonnaise with just a teaspoonful of water to make it spreadable. When the beef is cool, slice it vertically, with the grain, into 1/2-inch wide slices. Then slice the long slices, across the grain into 3-inch long by 1/2-inch wide strips. Spread some mayonnaise on a dinner plate. Center a clump of watercress in the center of your plate. Surround watercress with a wreath of beef slices and sprinkle meat with coarse salt, freshly ground black pepper and chives. Drizzle more mayonnaise on beef edges if you wish (or for a more professional look, transfer mayonnaise to squirt bottle to drizzle over beef edges) ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 327,"Roast Coriander Breast of Duck with Roast Parsnip and Sweet Potato Sauce 5 large sweet potatoes 1 tablespoon fresh ginger, chopped 1/2 teaspoon chopped Thai chili 2 tablespoons toasted coriander seeds, crushed 4 skinless, boneless duck breast, approximately 5 to 7 ounces each 2 medium skin-on parsnips poached for 15 minutes 1 tablespoon grapeseed oil Salt and pepper to taste 4 sprigs baby pea shoots Instructions: Cut each potato into 6 long wedges. Save 4 wedges. Juice the remaining wedges in an electric vegetable juicer, and pour the juice through a fine mesh strainer. This will yield approximately 4 cups. Allow the juice to stand for 2 hours. A layer of white starch will form at the bottom of the juice. Pour the juice off the starch into a medium saucepot. Place over a medium flame and reduce to one cup or until the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai chili pepper. Stir until the sauce tastes spicy enough and strain immediately. Split each poached parsnip in half lengthwise and rub with a small amount of grapeseed oil. Rub the 4 reserved sweet potato wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a cookie sheet in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes). Heat a large saute pan over a medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Wipe the saute pan with a towel that has been dipped into grapeseed oil. Add the duck breasts, seed side down. Saute until the coriander browns. Turn the duck breast over and transfer the pan to a 375 degree oven for 3 to 5 minutes. Remove the breasts and allow them to rest 2 to 4 minutes. Set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon sauce onto each plate and garnish with pea shoots. ","[Chardonnay, Pinot Grigio, Riesling, Tempranillo]" 328,"Holiday Cheese Ball Wreath 1 pound cream cheese, at room temperature 2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby 2 teaspoons Worcestershire sauce Kosher salt and freshly ground black pepper 1/2 cup pickled piquante peppers, such as Peppadews, finely chopped 1/2 cup fresh parsley leaves, finely chopped 1/4 cup finely chopped fresh chives Crackers, sliced bread or crudites, for serving Instructions: Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days. Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 329,"Spanish Chicken and Pasta 8 ounces angel hair pasta, broken into 2-inch pieces, or fideos 1 15-ounce can fire-roasted diced tomatoes 2 1/4 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1 1/2 pounds skinless, boneless chicken breasts 3 tablespoons extra-virgin olive oil 1/2 onion, chopped 1 poblano cl pepper, chopped 2 cloves garlic, minced 1/4 teaspoon ground cumin 2 tablespoons chopped fresh parsley 2 tablespoons crumbled queso fresco cheese Instructions: Heat a large skillet over high heat. Add the pasta and cook, stirring, until toasted, 5 to 6 minutes. Remove from the heat, then add the tomatoes, chicken broth, 1 teaspoon salt and a few grinds of pepper; set aside. Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper. Add the pasta mixture to the skillet with the vegetables and bring to a boil. Nestle the chicken in the pasta; cover, reduce the heat to low and cook until the chicken is cooked through, about 12 minutes. Remove the chicken to a cutting board to rest, then continue to simmer the mixture until most of the liquid is absorbed, about 3 minutes. Slice the chicken. Divide the pasta among plates and top with the chicken, parsley and queso fresco. ","[Rioja, Tempranillo, Garnacha, Barbera]" 330,"Kugel with Apricot Nectar 4 tablespoons margarine or unsalted butter, plus more for the baking dish Kosher salt 1 pound wide egg noodles 1 8-ounce package cream cheese, at room temperature 2 cups apricot nectar 1/2 cup sugar 6 large eggs 2 cups milk 3 cups cornflakes, crushed 6 tablespoons margarine or unsalted butter, melted 1/4 cup sugar Instructions: Preheat the oven to 350 degrees F. Make the kugel: Brush a 4-quart shallow baking dish with margarine. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain well, then transfer to the prepared baking dish. Add the margarine and stir to melt and coat the noodles. Beat the cream cheese and 2 tablespoons apricot nectar in a large bowl with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and the remaining apricot nectar; beat until smooth and creamy. Pour the mixture over the noodles; stir to coat. Make the topping: Combine the cornflakes, melted margarine and sugar in a medium bowl. Sprinkle on top of the noodle mixture and bake until just set in the center, about 1 hour. (If the topping is golden but the kugel is not yet set, turn off the oven and keep the kugel inside up to 20 more minutes.) Let cool 20 to 30 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 331,"Snickerdoodle Cookie Dough 1 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1/3 cup packed light brown sugar 1/3 cup granulated sugar 6 tablespoons unsalted butter, at room temperature 2 tablespoons plain yogurt Instructions: Microwave the flour in a microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 F. Sift into a medium bowl, then whisk in the cinnamon, baking soda and salt (see Cook's Note). Beat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Refrigerate in an airtight container for up to 5 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 332,"Riesling Sangria with Mango and Nectarine 1 bottle cold sweet Riesling 2 cups mango nectar
1/2 cup peach eau de vie
1 lime, halved and thinly sliced
1 ripe nectarine, halved pitted and thinly sliced
1 orange, halved and thinly sliced
1 bottle or can club soda
Instructions: Stir together the Riesling, mango nectar, eau de vie, limes, nectarines and oranges in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours. Serve over ice in white wine glasses and top with a splash of club soda. ","[Riesling, Moscato, Vinho Verde]" 333,"Crystal Ball Cocktail 2 ice balls 2 cups white cranberry juice 4 shots green apple vodka (recommended: Smirnoff) 1 shot cinnamon schnapps 2 silicone ice ball molds (available at www.muji.com) Instructions: Make 2 ice balls using the ice mold according manufacturer's instructions. Alternatively, use ice cubes. Combine the cranberry juice, vodka, and schnapps together in a pitcher. Put the ice balls into 2 martini glasses and evenly divide the cocktail between the 2 glasses. ","[Sparkling wine, Moscato, Prosecco]" 334,"Lavender Honey-Glazed Roast Duck 1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry Salt and freshly ground pepper to taste 1/2 cup nicoise (oil-cured black) olives 2 tablespoons dried lavender 2 tablespoons olive oil 4 tablespoons lavender honey Instructions: Preheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 335,"Chunky Cheese Potato Soup and Wilted Spinach Salad 1/2 pound bacon 1/2 white onion, diced 4 russet potatoes, chopped 4 cups heavy cream Salt and pepper 2 cups grated cheddar cheese 1 teaspoon all-purpose flour 3 large rolls, split Wilted Spinach Salad, recipe follows 5 slices bacon 3 tablespoons red wine vinegar 1 tablespoon sugar 1 bunch fresh spinach, washed, stems removed 1 tomato, chopped Instructions: In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot. Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency. Serve in a hollowed out bread roll. In a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 336,"Strawberries and Spiced Honey 1 cup wildflower honey (whatever is native to your region) 1 teaspoon chipotle cl powder (cayenne can be substituted) 1 teaspoon fresh lemon juice Crushed ice 6 cups washed, ripe whole strawberries Instructions: Combine the honey with the chipotle cl powder and the lemon juice. Allow to sit at room temperature for 30 minutes. Spoon the honey into small ramekins and place each ramekin in the center of a large shallow wide-rimmed soup bowl. Arrange crushed ice around the ramekins. Place the strawberries on the ice and serve. ","[Riesling, Moscato, Vinho Verde, Cava]" 337,"Potato and Sauerkraut Soup with Kielbasa 3 tablespoons unsalted butter
14 ounces kielbasa, diced 1 onion, diced 2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped 1 1/4 pounds russet potatoes, peeled and diced 1 1/2 teaspoons caraway seeds 1 14.5-ounce can sauerkraut, drained and rinsed
Kosher salt and freshly ground pepper 1/2 cup heavy cream 2 tablespoons spicy brown mustard 1/4 cup fresh dill, roughly chopped Instructions: Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot. Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes. Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper. Divide the soup among bowls. Top with the chopped celery leaves and dill. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 338,"Neely's Steak Fajitas 1/2 cup olive oil 4 tablespoons tequila 4 tablespoons fresh lime juice 1 tablespoon lime zest 4 large garlic cloves, smashed 1 jalapeno, chopped 2 tablespoons honey 1 teaspoon ground cumin Salt and freshly ground black pepper 1 (1 1/2 pound) skirt steak, cut in 1/2 2 tablespoons olive oil 1 poblano pepper, sliced 1 red bell pepper, sliced 1 large onion, sliced 18 flour tortillas Fresh sprigs cleaned cilantro, for garnish Lime wedges, for garnish Sour cream, for garnish Salsa verde, optional garnish Instructions: Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours. Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers. Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl. Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm. Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 339,"Double Chocolate Peppermint Cookies 12 chocolate covered mint candies, such as miniature York Peppermint Patties One 17.5-ounce double chocolate cookie baking mix
Instructions: Unwrap the chocolate mints, place on a plate and freeze for 1 hour. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Prepare the cookie mix according to package instructions and chill in the fridge, about 10 minutes. Slightly dampen hands with cool water and wrap each chocolate mint in a heaping tablespoon of cookie dough, topping with enough dough to cover completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and chill in the freezer for 15 minutes. Bake the cookies until the edges are crispy and centers look soft, about 20 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 340,"Spinach and Goat Cheese Crostini 4 tablespoons extra-virgin olive oil Eighteen 1/2-inch-thick slices baguette Kosher salt and freshly ground black pepper 2 cloves garlic, 1 whole and 1 finely chopped 2 tablespoons pine nuts Pinch crushed red pepper flakes, plus more for garnish (optional) 8 ounces spinach, hard stems removed 1/2 teaspoon freshly grated lemon zest 3 ounces fresh goat cheese, crumbled Instructions: Preheat the oven to 400 degrees F. Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet. Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it. Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 341,"Tom Yum Seafood Soup 1 chunk galangal 1 stalk lemongrass
1 tomato, plus more for garnish
Handful fresh cilantro leaves, plus more for garnish
4 scallops 4 shrimp, peeled
3 pieces squid
2 fillets red snapper 2 mussels
10 kaffir lime leaves
10 straw mushrooms
6 to 10 red or green Thai chiles
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon prik pao (Thai chili paste with soybean oil) 1 teaspoon sugar
Instructions: Bring about 2 liters of water to a boil in a medium saucepan. Pour another 2 liters of water into a separate pot and bring to a boil (for flash steaming the seafood). While waiting for the water to boil, chop up the galangal, lemongrass, tomato, cilantro, scallops, shrimp, squid, snapper and mussels. Once the water in the first pot comes to boil, add the lime leaves, mushrooms, chiles, galangal and lemongrass and stir. Immediately after, add the fish sauce, lime juice, prik pao and sugar. Let the broth simmer. Flash-steam the seafood in the other pot for approximately 1 minute. Add the seafood to the main pot, stir and boil for about 5 minutes. Ladle the soup into bowls and top with some tomato and cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 342,"Stewed Okra and Tomatoes 2 cups okra, cut into 1/2-inch pieces 2 large tomatoes, peeled and diced 1 medium onion, diced 4 tablespoons water 2 tablespoons sugar Instructions: Place all ingredients in a medium pot, cover, and bring to a boil. Lower heat and simmer, covered, for about 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 343,"Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita 1 cup miso paste 1 cup water 2 ounces honey 1 tablespoon lime juice Four 8-ounce sea bass fillets 3 ounces mashed potatoes 8 ounces ricotta 2 ounces butter, softened 3 egg yolks 1/2 teaspoon nutmeg Salt and pepper 2 1/2 ounces flour 3 ounces clarified butter 4 tablespoons olive oil 16 fresh artichoke hearts, sliced lengthwise 4 carrots, sliced lengthwise 10 shallots, peeled and julienned 2 bay leaves 1 sprig thyme 1 Hoja Santa pepperleaf, chiffonaded (substitute 1 teaspoon fennel fronds or seeds and 5 black peppercorns, ground and mashed), plus 1 Hoja Santa pepperleaf, chiffonaded (substitute the leaves from 1 sprig tarragon), for garnish 1/2 ounce white wine 2 ounces water 1 ounce heavy cream 1 ounce butter 1/2 ounce tequila Salt and pepper 4 dried corn leaves 4 fried tomato skins 4 miniature corn Instructions: Mix the miso paste with the water and add the honey and lime juice. Marinate the fish in the mixture for 12 hours, in the refrigerator. About an hour before cooking the fish, make the tortitas. In a large mixing bowl, and combine the potato, ricotta, softened butter, egg yolks, nutmeg, salt, and pepper. Slowly add the flour, 1 spoonful at a time, while mixing all of the ingredients until a dough is formed. Roll the dough out flat, and cut out circles using a 4-inch round cookie cutter. When you are ready to saute, heat a skillet and saute the circles some clarified butter until golden brown. Preheat the oven to 350 degrees F. In a large pan heat the olive oil and saute the artichoke, carrots, shallots, bay leaves, thyme, and the pepperleaf. When tender, flambe with the tequila. Then add the white wine and cover with water. Simmer slowly until vegetables are almost cooked, about 15 minutes. Add the fish into the pot on top of the artichokes, cover, and cook for 10 minutes in the oven. Once the fish has been cooked, drain the juice from the pan, into a small saucepan, and reduce by half. Keep the fish and vegetables warm. Add the cream to the reduced sauce, and reduce again until the mixture thickly coats the back of a spoon. Add the butter at the end. To serve, place 1/4 of the pepperleaf chiffonade on the bottom of a plate. Add the artichoke stew in the center of a platter, add the fish on top, place a tortita on the side, and add the sauce around the plate. Garnish with the corn leaves, fried tomato skins, and miniature corn. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 344,"Creamy Mashed Potatoes 2 pounds Yukon gold potatoes 1/2 cup heavy cream 4 ounces unsalted butter, cut into pieces 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander. Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 345,"Malasadas 2 teaspoon dry active yeast 1/4 cup warm water 1 tablespoon sugar plus 1/3 cup sugar 2/3 cup milk 1 teaspoon vanilla extract 4 eggs, well beaten 1/2 cup unsalted butter, melted 4 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons freshly grated nutmeg Vegetable oil, for frying Cinnamon-sugar for coating (about 1/4 cup sugar mixed with cinnamon to taste) Instructions: In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve. In a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour. Punch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes. In a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 346,"Roll and Cut Cookies 2 cups salted butter 2 cups granulated sugar 2 large eggs 4 tablespoons whipping cream (or whole milk) 4 teaspoons pure vanilla extract 2 teaspoons almond extract 6 cups unsifted all-purpose flour 1 tablespoon baking powder Instructions: Combine butter and sugar. Do not take this mixture to a \light cream.\ Think \incorporate\ ? not \cream.\ Just make sure the mixture is smooth ? no butter lumps. In a small bowl mix egg, milk/cream, and extracts. Add this mixture all at once to the butter and sugar. Mix just until the egg is broken. The mixture will \curdle\ but that's not a problem. In another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 347,"Turkey Roulade 1 stick (8 tablespoons) salted butter, softened 2 stalks celery, diced
1 small head fennel, diced
1 medium onion, diced
8 ounces sweet pork sausage
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
Brandy, for deglazing 2 1/2 cups seasoned dry stuffing mix
1 cup low-sodium chicken stock
1 large egg
1 boneless skin-on whole turkey breast (approximately 5 pounds), butterflied and flattened
1/4 cup all-purpose flour 1 1/2 cups low-sodium chicken stock 1/2 cup brandy
Kosher salt and freshly ground black pepper Instructions: For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan. Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom. Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy. For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper. Slice and serve with the gravy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 348,"Maduros I red onion, thinly sliced into rings 1/2 cup fresh lime juice Olive oil 2 large ripe plantains, sliced on a bias Instructions: Marinate the onion in the lime juice and set aside. In a frying pan heat up olive oil to a very high temperature, then fry the plantains until they become golden colored on both sides, making sure to turn them several times. Arrange the fried plantains on a serving platter and top off with marinated onion. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 349,"Sunny's Nunya Business Chinese Chicken Salad 2 take-out packets (1 tablespoon plus 1 teaspoon) duck sauce 2 take-out packets (1 tablespoon plus 1 teaspoon) mayonnaise
1 take-out packet (2 teaspoons) soy sauce
1 take-out packet (a pinch) red cl flakes, or to taste (get these from the pizza place!)
1 spritz lemon juice (a great way to use wedges from tea)
1 cup chopped (not shredded) cooked chicken breast (about 6 ounces) 1/2 cup loosely packed pre-washed slaw mix (savoy and red cabbage, carrots, etc.)
1/2 cup loosely packed pre-washed spring lettuce mix
1 tiny box (1 heaping tablespoon) golden raisins
Instructions: For the dressing: In a medium container with a sealable lid, add the duck sauce, mayonnaise and soy sauce. Stir (coffee stirrer!) and season with red cl flakes and a spritz of lemon juice. For the salad: Add the chicken, slaw mix, lettuce and raisins. Seal the container and shake vigorously for a few seconds until everything is coated. Eat! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 350,"Office Doughnut Bread Pudding 1 quart heavy cream 2 cups milk
1 cup sugar
1 tablespoon vanilla extract
Pinch salt
4 whole eggs plus 7 yolks
8 stale doughnuts, flavor of your choosing Butter, for greasing the ramekins
Frozen Berry Goo, recipe follows One 10-ounce bag frozen mixed berries, thawed 1/2 cup cranberry juice
1/4 cup sugar
2 tablespoons cornstarch
2 teaspoons almond extract
1 teaspoon ground cinnamon
Pinch salt
Instructions: Preheat the oven to 350 degrees F. Combine the heavy cream, milk, sugar, vanilla, salt, eggs and egg yolks in a large bowl. Whisk to combine. Cut doughnuts into quarters, then soak in the mixture for 15 minutes. Grease six 6-inch ramekins with butter. Divide the filling among the ramekins, then place the ramekins in a 9-by-13-inch pan with warm water coming halfway up the sides of the ramekins. Cover with foil, then bake for 1 hour. Remove foil and bake uncovered for 15 more minutes. Serve with Frozen Berry Goo. Combine berries, juice, sugar, cornstarch, almond extract, cinnamon and salt in a saucepan over medium heat and cook until the berries break down and it becomes a drizzleable sauce, about 10 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 351,"Risky Whiskey 3 parts whisky 1/4 part maple syrup Splash sweet vermouth Splash lime juice Dash bitters Ice cubes Instructions: Combine all ingredients in a pitcher filled with ice. Stir and strain into ice filled glasses. ","[Bourbon, Rye, Scotch]" 352,"Tako Poke 2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in) 3 to 4 pound octopus, debeaked Salt and freshly ground black pepper 1 tablespoon soy sauce 1 English cucumber, peeled and thinly sliced 5 scallions, white and tender green parts only, sliced on the bias 1 red cl, stem and seeds removed and thinly sliced 1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized Salt, if needed Instructions: Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes. In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, cl, nori and salt. Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small. Fold octopus into cucumber/scallion mixture. Serve at room temperature as a salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 353,"Bourbon Bananas Foster 2 under-ripe bananas, quartered 2 tablespoons unsalted butter 1/4 cup dark brown sugar 1 tablespoon banana liqueur 1/2 teaspoon freshly grated nutmeg 1/4 cup bourbon Instructions: Put the bananas in a 10-inch heavy skillet with the butter, brown sugar, liqueur and nutmeg and set over high heat. Once the sugar starts to dissolve, begin spooning the sauce over the bananas, flipping them after 1 minute. Remove from the heat when the sauce begins to thicken and bubble. Carefully pour the bourbon into the pan and ignite with a long match or stick lighter. Continue to cook until the flames die out and the sauce coats the back of a spoon. Serve immediately with ice cream, waffles or crepes. ","[Bourbon, Maple Syrup, Rum, Port]" 354,"Fieri Farfalle Salad 3 cups sunchokes (about 1 1/2 pounds total) 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry) Roasted Red Bell Pepper Pesto, recipe follows 3/4 cup 1/2-inch diced mozzarella 3/4 cup grape tomatoes, quartered 1/4 cup kalamata olives, diced 1/4-inch 1/4 cup green onions, white and light green parts, diced 1/3 cup arugula leaves, loose pack, stems removed 2 tablespoons grated Parmesan 1 tablespoon kalamata olives, rough chop (about 5) 1 tablespoon balsamic vinegar 1/2 teaspoon fresh cracked black pepper 1/2 teaspoon salt 2 cloves garlic, rough chop 1 roasted red bell pepper, rough chop (about 1/2) 2 tablespoons olive oil Instructions: Preheat the oven to 425 degrees F. Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool. Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature. Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve. In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 355,"Infused Tequila 1 serrano cl pepper, stemmed and seeded 1 pineapple, peeled, cored and cut into 1-inch piece 1 large sprig tarragon 1 (750 ml) bottle Cuervo Tradicional Tequila Instructions: Mix all ingredients in a freezer safe container and shake well. Place container in a cool, dark place for 48 to 60 hours then strain the tequila and freeze it for an additional 12 hours. Serve in shot glass or any other glass you like. ",[Tequila] 356,"West Virginia Style Hot Dog 4 hot dogs 4 hot dog buns
1 cup Chili, recipe follows 1 cup store-bought coleslaw 1 tablespoon yellow mustard
2 pounds lean ground beef 1 medium yellow onion, grated
One 16-ounce can tomato sauce
One 12-ounce can tomato paste
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 tablespoon white wine vinegar
Instructions: Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chili, coleslaw and yellow mustard, and then serve. In a stockpot or Dutch oven, combine the beef (do not brown first), onions, tomato sauce, paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups water. Mix until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours. Stir in the vinegar and simmer another 30 minutes. ","[Zinfandel, Syrah, Merlot, Tempranillo]" 357,"Everything-Spiced Shrimp, Broccoli and Potatoes 1 1/4 pounds small red potatoes, quartered Kosher salt 4 cups small broccoli florets (about 9 ounces) 6 ounces (heaping 2/3 cup) chive-onion cream cheese Freshly ground pepper 1 1/4 pounds peeled and deveined large shrimp 1 tablespoon extra-virgin olive oil 2 tablespoons everything seasoning, plus more for topping 2 tablespoons unsalted butter 2 tablespoons chopped fresh chives Instructions: Put the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli. Stir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper. Toss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes. Stir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 358,"Spicy Italian Meatballs 1 pound ground beef 1 pound ground pork
3/4 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
1/2 cup ricotta cheese
1/4 cup fresh flat-leaf parsley, minced
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 cloves garlic, grated on a rasp grater 2 whole eggs
Splash of milk
Freshly ground black pepper
1/2 cup olive oil, for frying 3 cloves garlic, minced 1 onion, diced
Two 28-ounce cans tomato sauce
1/4 cup fresh flat-leaf parsley, minced
3 tablespoons tomato paste
2 tablespoons sugar
1/4 teaspoon salt
Crushed red pepper, as needed Freshly ground black pepper
Instructions: For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour. Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate. For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes. Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving. Transfer to a chafing dish and serve with frilly toothpicks. ","[Barolo, Chianti, Dolcetto, Montepulciano]" 359,"Spidini's 1 pound veal or beef (bottom round), cut into 2-ounce slices 1/2 cup seasoned bread crumbs Dried bay leaves, 1 for every 2 spidini's 1 large onion, cut in rings 1/2 cup extra-virgin olive oil Salt and pepper Instructions: Preheat oven to 350 degrees F. Take a 2-ounce piece of meat and dip in oil on both sides then press in bread crumbs to coat on both sides. Roll firmly and place in an oiled 2-inch deep casserole dish side by side with sides touching. When all are rolled, place one bay leaf and a half of a onion ring in between each rolled spidini. Place dish uncovered in the oven for 15 minutes. Remove from the oven and let sit. Cut spidini's into bite size portions discarding the bay leaves. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 360,"Corn Dogs 1 gallon peanut oil 1 cup yellow cornmeal 1 cup all-purpose flour 2 teaspoons kosher salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon cayenne pepper 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced 1 (8.5-ounce) can cream-style corn 1/3 cup finely grated onion 1 1/2 cups buttermilk 4 tablespoons cornstarch, for dredging 8 beef hot dogs Instructions: Special equipment: 8 sets chopsticks, not separated Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 361,"Loaded Cauliflower Casserole 6 slices bacon, cut 1/2-inch thick 2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total) Kosher salt and freshly ground black pepper 6 ounces cream cheese, at room temperature 2 cups shredded Cheddar
4 scallions, white and light green parts only, thinly sliced 2/3 cup sour cream Instructions: Preheat oven to 425 degrees F. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 362,"Kitchen Sink Chili Mac Coarse salt 2 cups uncooked elbow macaroni pasta
1 tablespoon extra-virgin olive oil
2 celery stalks, finely sliced
1 carrot, finely chopped
1 green bell pepper, diced
1/2 cup diced red onion
3 to 4 cloves garlic, minced
1 pound lean grass-fed ground beef
2 teaspoons ground cumin
1 teaspoon chili powder
Two 14.5-ounce cans diced tomatoes (not drained) One 8-ounce block mozzarella, shredded
Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes. In the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender, about 5 minutes. Add the garlic and saute until fragrant, another 30 seconds. Add the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine. Transfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 363,"Leftover Turkey Chili 2 tablespoons vegetable oil 1 medium onion, diced 1 green bell pepper, diced 1 small jalapeno, seeded and minced 2 cloves garlic, chopped 1/4 cup chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano Kosher salt and freshly ground black pepper 3 to 4 cups leftover roasted turkey meat, white and dark combined, chopped or pulled into 3/4-inch pieces One 28-ounce can fire-roasted diced tomatoes 2 cups low-sodium chicken broth Two 15-ounce cans pinto beans Leftover mashed potatoes or cooked rice, for serving
Sour cream and chopped scallion, for serving Instructions: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute. Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour. Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 364,"Sous Vide Steak Dinner Two 1-inch-thick boneless New York strip steaks (about 10 ounces each) 2 large sprigs thyme 4 tablespoons unsalted butter 3 cloves garlic, crushed Kosher salt and freshly ground black pepper One 10-ounce package frozen chopped spinach, thawed and squeezed dry 1/4 cup heavy cream 2 ounces cream cheese 1 tablespoon vegetable oil Garlic bread, for serving Instructions: Set a sous vide machine to 130 degrees according to the manufacturer's directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly. Combine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly. Put the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor). Remove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 365,"Pizza Pigs in Blankets 12 small Italian sausage links (about 3 inches each) 3 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh rosemary 1/2 teaspoon dried oregano 1/2 pound refrigerated pizza dough, at room temperature 3/4 cup shredded low-moisture mozzarella cheese 2 tablespoons grated parmesan cheese Warmed marinara sauce, for dipping Instructions: Preheat the oven to 375 degrees F. Toss the sausages with 1 tablespoon olive oil on a baking sheet and bake, turning the sausages halfway through, until golden brown and fully cooked, about 35 minutes. Line another baking sheet with parchment paper or foil. Combine the remaining 2 tablespoons olive oil and the rosemary and oregano in a small bowl; set aside. Roll out the pizza dough into a 6-by-12-inch rectangle, then cut the dough crosswise into twelve 1-inch-wide strips. Wrap a strip of dough around each sausage and set on the prepared baking sheet with the ends of the dough on the bottom. Brush with the herb oil and sprinkle with the mozzarella and parmesan. Bake until the dough is golden brown, 12 to 15 minutes. Serve with marinara sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 366,"Greek Village Salad 3 firm tomatoes, thinly sliced into rounds 1 large cucumber, peeled and thinly sliced into rounds 1 onion, thinly sliced into rings 2 green bell peppers, stems removed, cut into rings 1 cup pitted Kalamata, or other black Greek olives 6 ounces feta cheese, cut into chunks 1/2 cup olive oil 1/4 cup red wine vinegar 2 teaspoons finely chopped fresh oregano Salt and freshly ground black pepper Instructions: Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 367,"Cookie Skates 1/2 roll (16.5 oz size) Pillsbury? refrigerated sugar cookies 1/4 cup all-purpose flour 1 container (1 lb) creamy white creamy ready-to-spread frosting 30 small candy canes Green decorating gel Red candy sprinkles Instructions: In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape dough into 10-inch log; wrap in plastic wrap. Freeze 30 minutes. Heat oven to 350 degrees F. Remove dough from freezer. Flatten dough down center with handle of wooden spoon. To form boot shape, with fingers, flatten one side of log until about 3/4 inch thick. (See photo.) Cut log into 3/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Flatten slightly with fingers. Bake 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Spread frosting on cookies. Place small amount of frosting along bottom edge of each cookie; attach candy canes to form \skate blades,\ breaking off portion of tip of curved end, if necessary. With green gel, pipe laces and outline on skates. Use candy sprinkles to decorate skates. Skip the candy cane skate blade and decorate these tasty cookies as winter boots. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 368,"Smoky Chicken, Broccoli Rabe and Wild Rice Casserole 3 tablespoons unsalted butter 1 cup medium-diced onion (about 1 medium onion) 1/2 cup medium-diced celery (about 2 stalks)
1/4 cup all-purpose flour
2 1/2 cups chicken stock or low-sodium chicken broth
2 cups creme fraiche
2 tablespoons sherry vinegar
1 tablespoon roasted garlic paste
1 tablespoon soy sauce
Meat from 1 large roasted or rotisserie chicken, diced
3 cups cooked wild rice (not puffed open)
2 cups chopped broccoli rabe 1 tablespoon rosemary leaves, chopped
1/2 teaspoon liquid smoke
1/4 to 1/2 teaspoon red pepper flakes
8 ounces Swiss cheese, grated
1/2 cup sliced almonds
Instructions: Preheat the oven to 375 degrees F. Melt the butter in a 12-inch enameled cast-iron skillet over medium-low heat. Add the onions and celery and saute until tender, about 5 minutes. Stir in the flour and cook, stirring, to cook off the raw taste, about 3 minutes. Whisk together the chicken stock, creme fraiche, sherry vinegar, garlic paste and soy sauce in a medium bowl. Slowly stir the liquid into the onion mixture, whisking the entire time. Lumps might form at first but just keep whisking -- they will go away. Lower the heat to medium-low and continue to cook until the sauce simmers and is thick enough to coat the back of a spoon. Stir in the chicken, rice, broccoli rabe, rosemary, liquid smoke, red pepper flakes and cheese. Top with the sliced almonds and bake until golden brown, 15 to 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 369,"Red, White, and Blue Potato Bread 1 ounce dry yeast 1 cup warm water 2 tablespoons light corn syrup 8 ounces bread flour 5 ounces red potatoes 5 ounces blue potatoes 16 ounces milk 4 ounces dry yeast 6 ounces whole wheat flour, plus 4 ounces whole wheat flour, for dusting 1 pound bread flour 1 1/2 tablespoons salt 1 ounce honey 1 egg, beaten for egg wash Instructions: To make the sponge, mix the yeast with the warm water until the yeast is dissolved. Add the light corn syrup to the yeast and water. Mix in the bread flour until there are no lumps in the mixture. Let the mixture rest until a thick surface forms and it is light and spongy. Boil the potatoes as you would to make mashed potatoes, drain, mash them, and place them in a mixing bowl. In a separate bowl, combine the milk and yeast, and mix until the yeast is dissolved. Place the wheat and bread flour in the mixing bowl, add the salt, honey, and milk mixture, and using a dough hook, mix for 2 minutes on low speed until ingredients have combined. Add the sponge to the mixture and mix on medium speed for 8 minutes. Once the dough is mixed, let it rest for 15 minutes. On a lightly floured surface, cut the dough into 2 equal parts, roll into balls, and let the dough rest for 15 minutes. Preheat oven to 375 degrees F. Take the dough balls, and shape them into 16-inch long bread loaves. Brush on a light coating of egg wash on top of each loaf, place the loaves on a baking sheet, and bake them for 35 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 370,"Penne with Arugula and Walnut Pesto 1/2 cup extra-virgin olive oil, eyeball it 2 cloves cracked garlic 12 ounces arugula, stems removed 1/2 cup walnut pieces or 2/3 cup walnut halves, toasted 1/4 teaspoon ground or grated nutmeg Salt and pepper 1/2 cup grated Parmigiano-Reggiano 1 pound penne rigate (with lines) pasta 1/3 pound fresh green beans, cut into thirds Instructions: In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings. While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 371,"Cherry Bellinis 1/4 cup sugar 1 cup unsweetened cherry or black cherry juice
1 bottle cava or other sparkling wine, cold
Instructions: Put the sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Boil until the sugar dissolves, about 5 minutes. Transfer to a bowl or measuring cup and cool in the refrigerator. Combine the cherry juice and half of the cooled simple syrup in a large pitcher. Add the cava and stir to combine. Taste and add more simple syrup if desired. Serve in chilled wine flutes. ","[Prosecco, Cava, Brut Ros]" 372,"Grilled Flank Steak Crostini with Mustard Greens 1 flank steak Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 3 tablespoons dried oregano 1 tablespoon garlic, minced (about 3 cloves) 12 cups greens, such as mustard, chard or spinach, washed 2 tablespoons red wine vinegar Hot sauce, optional 1 baguette, sliced on the bias into long thin slices Instructions: Bring the flank steak to room temperature. Prepare an outdoor grill or preheat a stovetop grill pan. Season both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in. Sprinkle half of the oregano on top and place the steak on the grill, herb side up. Grill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste. Let rest for a few minutes. Meanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally. After about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate. For the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side. Cut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired. Can be served warm or at room temperature. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]

" 373,"Flourless Chocolate-Kahlua Cake with Cajeta 16 tablespoons (2 sticks) unsalted butter 8 ounces semisweet chocolate 7 egg yolks 1/2 cup sugar 1 1/2 ounces coffee liqueur (recommended: Kahlua) Whites from 5 eggs 1 cup sliced almonds, toasted Cajeta, recipe follows Strawberry-lime salsa, recipe follows 1/2 cup water 1 cup sugar Approximately 1/2 cup heavy cream 2 tablespoons butter 1 1/2 pints strawberries 2 key limes or 1 large lime, juiced 2 tablespoons sugar 1 1/2 tablespoons chiffonade of mint Instructions: Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely. Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the \cajeta\ is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again. Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint. When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 374,"Deluxe Redeye Gravy with Pork Shoulder Picnic 1 Cook's Bone-in Super Trim Pork Shoulder Half Picnic (2 pounds), cut into 1/4-inch -thick slices 1 large onion, finely chopped (about 1 cup) 1/4 cup finely chopped green bell pepper 3 tablespoons all-purpose flour 1-1/2 cups brewed strong coffee 3/4 cup water 1/4 cup milk Dash salt and pepper Instructions:

1. Cook pork in large skillet according to package directions. Remove pork from skillet, reserving pan drippings in skillet; cover pork to keep warm.
2. Add onions and bell peppers to drippings in skillet; cook and stir over medium heat 4 minutes, or until vegetables are crisp-tender. Add flour; cook and stir 2 minutes.
3. Gradually add coffee and water; stirring until blended. Simmer 6 minutes, or until gravy is thickened, stirring frequently.
4. Add milk, salt and pepper; mix well. Cook 6 minutes, or until heated through, stirring occasionally.
5. Serve gravy spooned over pork slices. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 375,"Turkey Tracks 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows 6 cups strong em Kellogg's? Rice Krispies? /em /strong cereal Kellogg's? Cocoa Krispies? Canned frosting 72 pieces candy corn Instructions:
6. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
7. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
8. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into twenty-four portions. Cool slightly. Using buttered hands shape each portion into turkey track. Cool.
9. Use frosting to attach candy corn \toes\ to each turkey track. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 376,"Black Eye Prawns 10 large prawns 5 spicy sausages 1/2 cup plum sauce 2 tablespoons chili paste Instructions: Peel and devein prawns. Set aside. Cook the sausages until almost done. Cut the sausages into 1 1/2 inch pieces, then wrap a prawn around each sausage piece and put on a skewer. Combine the plum sauce and cl paste. Spread the marinade on both sides of the prawn skewers and grill 4 minutes on each side. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 377,"Sausage, Kale, and Lentil Soup 1 tablespoon extra-virgin olive oil 1 pound hot sausage, bulk or casing removed 1 onion, chopped 2 ribs celery, chopped, leafy tops reserved 1 large carrot, peeled and chopped 1 large Idaho (russet) potato, peeled and chopped into small dice 1 Fresno or Holland cl pepper, thinly sliced or finely chopped 2 sprigs fresh rosemary, leaves picked and finely chopped 2 large cloves garlic, chopped or sliced 1/2 tablespoon ground cumin Kosher salt and freshly ground black pepper 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced 1/4 cup tomato paste 1 cup white wine Freshly grated nutmeg 1 3/4 cups lentils 4 cups chicken stock 2 cups water Instructions: In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, cl pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes. Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 378,"Pumpkin Spice Latte 1 cup milk 2 tablespoons pure pumpkin puree 1 tablespoon sugar 1/4 teaspoon pumpkin pie spice, plus more for sprinkling 1/4 teaspoon pure vanilla extract 1/4 cup hot espresso or strong brewed coffee Sweetened whipped cream, for serving Instructions: Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds. Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 379,"Coconut Pancakes with Banana and Passion Fruit Syrup 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 tablespoon superfine sugar 3/4 cup desiccated coconut Pinch salt 4 eggs, separated 1 cup milk 1 cup coconut milk 1 3/4 ounces unsalted butter, melted Butter, for greasing the pan 6 bananas, sliced in 1/2 lengthwise Passion Fruit Syrup, recipe follows 1/2 cup superfine sugar 1/4 cup passion fruit pulp Instructions: Preheat the oven to 250 degrees F. Put the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine. Put the egg yolks, milk and coconut milk into another bowl and whisk to combine. Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined. Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in 2 batches. Heat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter into the pan. Avoid overcrowding the pan with pancakes. Cook for 2 minutes on 1 side, turn and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes. Serve the pancakes in stacks of 3 with the banana and Passion Fruit Syrup. Combine the sugar, passion fruit pulp and 1/2 cup water in a small saucepan over medium heat and bring to a boil, skimming any scum from the surface. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and set aside to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 380,"Caesar Salad Pizza 2 Family Size Tea Bags 2 quarts water Sugar or sweetener, optional 2/3 cup extra-virgin olive oil, plus more for brushing 6 cloves garlic, finely chopped Freshly ground black pepper 1 1/3 cups warm water (105 degrees F) 1 tablespoon sugar One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast 3 3/4 cups all-purpose flour, plus more for dusting Kosher salt 2 large ripe beefsteak tomatoes, each cut into 6 to 8 thin slices 3/4 cup finely grated Parmesan 1/4 teaspoon honey 2 oil-packed anchovies, finely chopped 1 clove garlic, finely grated Zest and juice of 1 lemon 1 large egg yolk1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 romaine hearts, cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups) A hunk of Parmesan, for topping Instructions: For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes. Stir in 1/2 teaspoon pepper. Cool slightly.
Whisk the water and sugar together in a bowl; sprinkle the yeast over top. Set aside until foamy, about 10 minutes. Stir in the olive oil-garlic mixture.
Whisk the flour and 2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Form into a large ball. Brush a large bowl with olive oil, add the dough and turn to coat. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
Meanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises. (The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.)
Once the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil. Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges. Use your fingertips to make dimples all over the dough. Brush with the remaining olive oil and sprinkle lightly with salt. Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato. Sprinkle the tomatoes lightly with salt. Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust). Bake for 15 minutes. Remove the baking sheets and sprinkle the Parmesan over the dough. Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes.
For the Caesar salad: Meanwhile, whisk together the honey, anchovies, garlic, lemon zest and juice and egg yolk in a large bowl. Slowly whisk in the olive oil, then season with 1/4 teaspoon salt and a few grinds of pepper.
Remove the pizza from the oven and transfer to a large platter or cutting board. Toss the romaine with the dressing. Season with additional salt and pepper if needed. Top the pizza with the salad. Use a vegetable peeler to shave ribbons of Parmesan over the salad. Drizzle with olive oil, cut into pieces and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 381,"Melting Snowman Cake 5 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 cups (4 sticks) unsalted butter, softened 1 cup vegetable oil 5 cups granulated sugar 12 large eggs 1 1/2 cups whole milk 1 tablespoon vanilla extract 2 teaspoons mint extract 2 tablespoons red liquid food color Flour-based baking spray, for the pans 2 to 2 1/2 ounces cream cheese, at room temperature 4 cups powdered sugar 1 teaspoon vanilla extract 1/3 cup half-and-half 1 square orange-flavored fruit chew 5 mini semisweet chocolate chips 1 semisweet chocolate chip 1 pretzel stick 2 chocolate sprinkles 1 red licorice lace 12 ounces white candy melting wafers 1 mini (fun-size) peanut-caramel-nougat candy bar 1 round vanilla wafer cookie 4 ounces dark chocolate Instructions: For the cakes: Preheat the oven to 325 degrees F. In a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter, oil, granulated sugar and eggs together until well combined. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Add the vanilla extract and mix briefly to combine. Line a cupcake pan with 7 paper liners. Fill the cupcake liners 2/3 full with batter. Remove 2 2/3 cups batter from the bowl and place it in a separate bowl. Stir in the mint extract and red food color. Spray a 4-cup bundt pan and a 10-cup bundt pan with flour-based baking spray. Alternate layers of vanilla batter and mint (red) batter in each bundt pan until the pans are about 3/4 full. Use a butter knife to gently swirl the two batter colors together. Bake the cupcakes for 15 to 20 minutes, the 4-cup bundt for 30 to 35 minutes and the 10-cup bundt for 50 minutes to 1 hour or until a toothpick tester comes out clean. When the cakes are done, turn them out onto wire racks to cool completely. When the cupcakes are cool, crumble them into a large bowl and add 2 ounces of cream cheese. Mix together using a rubber spatula or knead together with your hands. Squeeze a small handful of the mixture in your hand. It should hold together. If it doesn't and the mixture is crumbly, knead in the remaining 1/2 ounce cream cheese. Form three roughly ball-shaped pieces from the mixture that are small, medium and large as the segments of a snowman. Flatten the bottom of the largest ball so that it appears to pool and slump to one side. Add the medium ball on top and flatten slightly. Add the smallest ball on top and dowel the three pieces together with a toothpick. Refrigerate until firm, about 15 to 20 minutes. For the glaze and decors: Combine the powdered sugar and vanilla extract in a large bowl. Gradually whisk in the half-and-half a little at a time until a thick white glaze forms. Place the largest bundt cake on a cake stand or serving platter with a lip. Cover the top of the bundt cake with half of the glaze. Top the glazed bunt cake with the second smaller bundt cake. Top the second cake with the remaining glaze. You may not have to use the entire batch of glaze. Cut a small piece away from the orange fruit chew using a knife and mold it into a triangular carrot shape. Break away the point of a toothpick and insert the non-pointed end into the flat side of the carrot shape. Have this ready on hand along with the chocolate chips, pretzel stick, chocolate sprinkles and licorice lace. Melt the white candy melting wafers in the microwave at 100 percent power at 30-second intervals until the candy can be stirred smooth and is pourable. Place the chilled modeled snowman shape on the center of the top bundt cake. Spoon the white melted candy onto the snowman shape and allow the excess to run down the sides of the cakes. Quickly add two mini chocolate chips (flat side out) for the snowman's eyes. Add the two chocolate sprinkles just over the eyes for eyebrows. Press the nose into the face just under the eyes and add the larger chocolate chip (flat side out) for an o-shaped mouth. Break the pretzel stick in half and add to each side of the body, with one arm sticking upright and the other onto the lower part of the body as if it has melted off. Add the three remaining mini chocolate chips for buttons down the front of the snowman body. Add a licorice lace scarf around the neck. Cut the fun-size candy bar in half and have ready on hand with the vanilla cookie. Heat the dark chocolate in the microwave at 100 percent power at 30-second intervals until melted and smooth. Dip the cut end of a candy bar half into the chocolate and press it on the center of the cookie, creating a hat shape. Refrigerate until set, about 5 minutes. Dip the entire cookie hat in the chocolate and remove with a fork. Place it on parchment paper and refrigerate until set, about 5 minutes. Dab a small amount of melted chocolate onto the bottom flat part of the cookie hat and hold to the snowman's head until set, about 2 minutes. Display as an edible centerpiece at your next holiday gathering. Cut the cake into slices to serve, revealing the red peppermint swirled interior. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 382,"Homemade Pita Chips 3 pitas, cut into 8 wedges 4 tablespoons olive oil 1 clove garlic, smashed Salt and freshly ground black pepper Instructions: Preheat heat oven to 375 degrees F. Cut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper. Brush pita chips olive oil and garlic mixture. Arrange pita chips on baking sheet and bake for 12 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 383,"Sausage Carbonara: Linguine alla Carbonara di Salsiccia 4 good-quality organic Italian sausages Olive oil 4 slices thickly cut pancetta, chopped 455g/1 pound dried linguine 4 large egg yolks, preferably organic 100ml/3 1/2 fluid ounces double cream 100g/3 1/2 ounces freshly grated Parmesan 1 lemon, zested Sprig fresh flat-leaf parsley, chopped Sea salt and freshly ground black pepper Extra-virgin olive oil Instructions: With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside. Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage balls until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions. In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil. Eat immediately! ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 384,"Baked Orange Chicken and Brown Rice 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 3/4 cups low-sodium chicken broth 1 cup brown basmati rice Zest and juice of 2 navel oranges Kosher salt Four 6-ounce boneless, skinless chicken thighs Freshly ground black pepper 2 tablespoons chopped fresh mint 2 tablespoons toasted pine nuts Instructions: Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes. Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine. Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill. Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more. Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 385,"Trini Tamarind Wings 1/3 cup fresh thyme leaves 1/3 cup cloves garlic 1/2 cup chopped scallions 1/3 cup chopped fresh cilantro leaves 2 tablespoons Cajun seasoning 1/2 cup vinegar 4 pounds chicken wings 2 cups tamarind pulp, see Cook's Note 1 cup water 1 cup sugar 1/3 cup chopped fresh cilantro leaves 3 tablespoons salt 2 tablespoons pureed garlic 1 1/2 tablespoons garam masala 1 teaspoon ground cumin Habanero pepper, or red pepper flakes 1/4 cup olive oil 1 clove garlic 1/2 cup mayonnaise 2 tablespoons sugar 2 tablespoons paprika 2 tablespoons Secret Special 4 pepper blend, or your favorite Canola or vegetable oil, for frying Veggies or sides, for serving Instructions: For the marinade: Puree all the ingredients, except the chicken wings, together in a food processor, and then add to the chicken wings. Marinate the wings for 24 hours. For the tamarind sauce: Mix all the ingredients into a medium-thick sauce. Refrigerate for 1 day to allow all the flavors to meld. For the lava sauce: In a small pot, heat the olive oil and saute the garlic until golden; remove and cool. Add all the other ingredients, combine completely, and refrigerate. Preheat the oil to 350 degrees F. Add the chicken wings to the oil and deep fry until they are crispy and golden, about 15 minutes. Remove from the oil and drain. Transfer the wings to a hot wok and douse with Trini Tamarind Sauce. Saute the wings for 1 minute in the sauce, remove, and serve with your choice of veggies or sides. Drizzle with Lava Sauce for an extra punch of spicy goodness. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 386,"Chicken and Rice with Olives 2 tablespoons extra-virgin olive oil 1 large onion, chopped 2 stalks celery, chopped Kosher salt 5 cloves garlic, minced 2 tablespoons chopped fresh oregano 1 cup long-grain white rice 1/2 cup pitted kalamata olives 1 lemon (1/2 quartered and seeded; 1/2 juiced) 1 1/2 pounds skinless, boneless chicken thighs (4 to 6), cut into 2-inch pieces Freshly ground pepper 1 cup low-sodium chicken broth 2 tablespoons chopped fresh chives Instructions: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds. Add the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes. Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 387,"Matcha and Mushroom Soup 1/2 cup (1 stick) unsalted butter 1 pound shiitake mushrooms, stems removed, thinly sliced 4 thyme sprigs, stems removed 6 scallions (1 bunch), white and light green parts separated from dark green parts, thinly sliced Kosher salt and freshly ground black pepper 2 tablespoons matcha tea powder, such as Kenko or The Republic of Tea, sifted 1/4 cup dry white wine 8 cups low-sodium chicken stock One 10-ounce package frozen spinach, thawed 1 cup heavy cream Instructions: Melt the butter in a large saucepan over medium heat. Add the mushrooms, thyme and the white and light green parts of the scallions, then sprinkle with salt and pepper and cook, stirring, until the mushrooms caramelize and start sticking to the bottom of the pan, about 10 minutes. Scoop out about 1/2 cup mushrooms and transfer to paper towels to drain. Sprinkle the matcha over the mushrooms in the pan and cook, stirring, for 2 minutes. Pour in the wine and stir to scrape up any browned bits on the bottom of the pan. Pour in the chicken stock and spinach, bring to a simmer and cook, stirring occasionally, until reduced slightly, about 10 minutes. Remove the soup from the heat and, working in two batches, use a blender to puree the soup until very smooth, about 2 minutes for each batch. Return the pureed soup to the pot, stir in the cream and season with salt and pepper.
Ladle the soup into serving bowls and garnish with the reserved mushrooms and scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 388,"Pan Cooked Chicken with Asparagus, Pancetta and Olives 1 chicken breast supreme, skin removed Sea salt and freshly ground black pepper Olive oil 3 slices smoked pancetta 8 medium-sized spears asparagus, woody ends trimmed off 8 cherry tomatoes, halved 5 kalamata olives, stones left in Small knob unsalted butter Handful basil leaves Splash white wine Instructions: Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 389,"Seared Pork Chops with Coconut Rum and Caramelized Pineapple Sauce 4 (1 1/2-inch thick) pork chops Salt and pepper, to taste 1/4 cup peanut oil 4 to 6 tablespoons unsalted butter 1 1/2 cups pineapple, medium dice 2 tablespoons brown sugar 2 tablespoons shallots, minced 1/2 cup coconut rum 1 cups chicken stock 2 tablespoons cilantro, chopped 1 teaspoon garlic, chopped 1 to 2 tablespoons fresh lime juice 1 small tomato, seeded and diced fine Hot pepper sauce, to taste Instructions: Heat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 390,"Nita Marys 3 cups tomato juice 1 cup tequila, chilled
2 tablespoons prepared horseradish
1 tablespoon hot sauce
2 teaspoons Worcestershire
Juice of 4 limes
Lime wheels, for garnish
Celery stalks, for garnish
Bacon-Wrapped Pickles, for garnish, recipe follows 6 cornichon pickles 6 slices bacon
Instructions: Combine the tomato juice, tequila, horseradish, hot sauce, Worcestershire and lime juice in a pitcher. Serve over ice with a lime wheel, celery stalk and a Bacon-Wrapped Pickle to garnish. Preheat the oven to 375 degrees F. Line a rimmed sheet tray with heavy-duty foil. Lay the bacon out on the sheet tray. Par-bake the bacon for 10 minutes. Lay out in a paper towel to drain off any extra grease. Wrap each cornichon in a slice of bacon and secure with a bamboo pick. Place back in the oven until the bacon is crisp, 10 minutes. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 391,"Grilled Eggplant Parm 1/3 cup plus 1 tablespoon extra-virgin olive oil 1 clove garlic, finely chopped 1/4 teaspoon red pepper flakes
One 15-ounce can crushed tomatoes
2 tablespoons pitted Kalamata olives, chopped
1 sprig basil, plus 1/4 cup thinly sliced leaves, for garnish
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 large eggplant, cut into 1/4-inch rounds
12 ounces fresh mozzarella, sliced 1/4-inch thick
1/4 cup grated Parmesan
Instructions: Preheat the oven to 425 degrees F. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes, olives, 1/4 cup water and the basil sprig and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and discard the basil sprig. Remove from the heat, add the butter and stir to incorporate. Meanwhile, heat a grill or grill pan over medium high. Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and sprinkle lightly with salt and pepper. Grill, turning once, until well-marked and tender, about 4 minutes per side. Spread about a third of the sauce onto the bottom of a small rectangular (8-by-10-inch) baking dish. Top with half of the eggplant and half of the mozzarella, evenly spaced in the dish. Repeat with another third of the sauce and the remaining eggplant and mozzarella. Drizzle with the last of the sauce and sprinkle with the Parmesan. Bake until the sauce is thickened and bubbling and the cheese is golden in spots, about 30 minutes. Sprinkle with the sliced basil and serve warm. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 392,"White Chocolate Caramel Apples Vegetable oil cooking spray 6 small Granny Smith apples, washed and scrubbed (see Cook's Note) Two 11-ounce bags soft caramel candies (about 80 caramels) One 11-ounce bag white chocolate chips
1 cup semisweet chocolate chips
Instructions: Spray a baking sheet with vegetable spray. Dry the apples well and insert a lollipop stick into the stem end of each apple. Combine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes. Place the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Refrigerate for another 30 minutes to set the white chocolate. Melt the semisweet chocolate chips in second bowl set over a double boiler. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Refrigerate for 15 minutes, or until set. Keep chilled until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 393,"Bull Fillet with Anchovy Sauce Olive oil 1 onion, finely chopped 1 red bell pepper, seeded and brunoise 1 green bell pepper, seeded and brunoise 3 celery stalks, brunoise 1 zucchini, brunoise 1 carrot, peeled and brunoise Salt and freshly ground black pepper Herbes de Provence, to taste 3 bay leaves 8 anchovy fillets Olive oil 1 shallot, finely chopped 3 garlic cloves, finely chopped Vinegar, to taste 2 to 3 tablespoons water About 4 cups veal stock Ground black pepper 1 (2-pound) bull fillet 7 ounces red rice, cooked Fresh parsley, for garnish Instructions: In a skillet over medium-high heat, add about 2 tablespoons olive oil. Once heated add the onions and saute. When the onions are translucent, add all of the other vegetables, stirring often. Season the vegetables with salt, pepper, herbes de Provence, and the bay leaves. When the vegetables are cooked, drain off any excess oil and set aside. Allow vegetables to come to room temperature. Rinse the anchovy fillets in cold water. Add 2 to 3 tablespoons of oil to a frying pan over medium-high heat. Once heated, add the shallot and the anchovy fillets. Cook on low heat until fragrant. Add the garlic and let cook for 5 minutes. Deglaze the pan with vinegar, reduce the heat, then add 2 to 3 tablespoons of water and allow to reduce again. Add the veal stock and cook slowly until it thickens. Season with pepper. Bull Fillet: Trim the fat off the bull fillet. Cut into pieces weighing about 5 ounces each. Sear the meat in a hot pan with oil on the stove, turning so that all sides are browed. Place the meat into a hot oven and cook until desired doneness. Plate the Dish: Place the sauteed vegetables on the plate. Place the bull fillet on top of the sauteed vegetables. Add a scoop of rice and spoon the anchovy sauce onto the plate. Garnish the plate with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 394,"Raspberry Sunrise Mimosa 10 ounces fresh raspberries 1/2 cup grenadine, chilled 2 cups pulp-free orange juice, chilled One 750-milliliter bottle sparkling dry white wine, chilled Instructions: Make the ice: Fill each compartment of a 12-cube ice cube tray about a third of the way up with water and freeze until solid, about 1 hour. Puree half of the raspberries in a food processor until smooth. Add 1 to 2 teaspoons of puree to each cube compartment, coming about another third of the way up the side. Freeze until solid, about 1 hour. Top off each compartment with water and freeze until solid, another hour. Make the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher so that the grenadine doesn't splash sides. Freeze until the grenadine is very cold and thick, about 30 minutes. Place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of the pitcher just above the grenadine line. Slowly pour the orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing. Slowly bring the spoon up as the orange juice level rises. Using the same technique, add the sparkling wine, stopping after you've poured about half of the bottle to let the fizz subside. Continue pouring, slowly bringing the spoon up as the wine level rises. Top with half of the remaining raspberries.
To serve, stir to combine the cocktail in the pitcher. Add the prepared ice cubes to Champagne flutes. Fill with the cocktail and top off with the remaining raspberries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Cava]

" 395,"Glazed Apples and Pears 1 to 2 tablespoons Calvados or Apple Jack, optional 2 firm cooking apples, such as Golden Delicious, Macoun, Cortland, or Gravenstien 2 ripe pears, such as Anjou, Bartlett, or Comice 1 lemon 3 tablespoons unsalted butter 3 tablespoons sugar 1 (3-inch) cinnamon stick or vanilla bean, split lengthwise Instructions: Peel, halve and core, both the apples and pears. Cut each 1/2 into 4 wedges and transfer to a medium bowl. Halve the lemon and squeeze the juice over the fruit, toss lightly. Melt the butter in a skillet over high heat. Add the sugar, and cook until the sugar begins to caramelize. Add the fruit? the caramel may seize (harden) don't be alarmed. Add the cinnamon stick or vanilla, and cook, stirring, until the caramel melts, and the fruit is juicy, about 7 minutes. If adding the Calvados, remove the pan from the heat before adding the alcohol. Return the pan to the heat. To flambe the alcohol on a gas burner, carefully tip the pan toward the flame; and on an electric element hold a long match at the inside edge of the pan until it ignites. Swirl the pan over the heat until the flame subsides. Serve fruit, warm, over ice cream with cookies. Serving suggestion: Vanilla Ice cream and gingerbread cookies. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 396,"Peas and Carrots 2 tablespoons butter 4 big carrots, cut into small dice 16 ounces frozen peas Salt and pepper Fresh basil leaves, chopped Instructions: Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 397,"Orange Liqueur Marinated Strawberries 2 pints strawberries, washed and quartered 3 tablespoons confectioners' sugar 3 tablespoons orange liqueur 1 large orange, juice and zest reserved 1 lemon, juice and zest reserved 1 vanilla bean 1/2 pint whipping cream 1 pint premium vanilla ice cream Instructions: Toss the strawberries with the confectioners' sugar, liqueur, juices, and zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean open with a knife and scrape out the seeds. Add the seeds to the whipping cream in an ice cold bowl and whip the cream to soft peaks just prior to serving. Serve one scoop of ice cream in a martini glass, spoon some marinated strawberries over the ice cream and serve with a dollop of whipped cream on top.; ","[Prosecco, Moscato, Vinho Verde, Cava]" 398,"Marinated Tuna with Spiced Sprouts 1 pound skinless, boneless tuna, such as Hawaiian yellow fin 1/2 cup rice wine vinegar 2 1/2 tablespoons soy sauce 2 tablespoons mirin 2 tablespoons freshly grated ginger 2 (2ounce) packages daikon spiced sprouts, roots trimmed 1/2 medium red onion, shredded Instructions: Using a sharp, wet knife, thinly slice tuna along grain using a long, horizontal sawing motion. The easiest way to do this is to press the fish down with one hand and cut slices off the top. Cover four serving plates with tuna. The lined plates may be reserved in refrigerator, covered with plastic wrap, up to 4 hours. Mix vinegar, soy sauce, mirin, and ginger in a small bowl and spread about 2 tablespoons over each serving, evenly coating fish. Divide sprouts and arrange in a small fan on the side of each plate. Divide the red onion and place in a small mound at root end of sprouts. Spoon a bit of dressing over sprouts and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 399,"Lemon and Herb Chicken with Asparagus and Roasted Red Potatoes for Two 5 small red potatoes, rinsed and cut into quarters 1 tablespoon plus 1 teaspoon olive oil 1/2 teaspoon garlic powder Salt and ground black pepper 1 teaspoon Italian seasoning 1 large chicken breast, sliced in half horizontally to make 2 cutlets 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup chicken stock Zest of 1 lemon plus juice of 1/2 a lemon, plus more juice if desired 1/2 pound asparagus, rinsed and cut into thirds Instructions: Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 400,"DECORATIVE CENTERPIECES Pumpkin Patch Centerpiece Nonstick cooking spray 1/2 cup flour 2 (18 1/4-ounce) boxes yellow cake mix 1 cup pumpkin puree 2/3 cup vegetable oil 4 eggs 1 (16-ounce) can white frosting 1 (16-ounce) box confectioners' sugar 1/4 cup pumpkin puree Red and yellow food coloring Instructions: Preheat the oven to 350 degrees F. Spray both large and small cake pans with nonstick cooking spray, coat with flour, and knock out the excess. For the cake: Combine the cake mix with the pumpkin puree, oil and eggs. Using a hand mixer, beat on medium until well incorporated, about 3 minutes. Using an ice cream scoop, fill 6 of the the mini pumpkin pans 2/3 of the way to the top. Fill the unused cups with water so the pan doesn't burn. Pour the remaining batter into the large pan, 2/3 of the way up the sides. Bake the small pans until the tops are golden brown and a toothpick inserted in the center comes out clean, 10 to 12 minutes. Continue to bake the large cake until browned and toothpick inserted in center comes out clean as well, about 30 minutes. Remove from the oven and, once cool enough to handle, invert onto a wire cooling rack to cool completely. Slice the tops off of each cake so that it is flat. Spread about 1/4 cup of the frosting on the cut side of the large cake. Place the other cake half on top of the icing to form a large pumpkin. The icing will act as glue and hold the 2 halves together. Repeat the process with the smaller cakes using 1 tablespoon of frosting per cake set. For the fondant: In a large bowl with a hand mixer, beat together the confectioners' sugar and pumpkin puree. Slowly add water by the tablespoonful until a very thick but pourable consistency is reached. Color the fondant orange with a few drops each of red and yellow food coloring. Put the icing in a resealable zip top bag. Place the cakes on a wire cooling rack fitted in a sheet pan. Snip the corner the zip top bag and start to squeeze fondant over top of cakes, allowing to drip down the sides. Let the fondant dry before inserting the stems. For the stems: Wrap the cork with the green raffia. Insert a toothpick half way into the cork. Insert into the top of the large pumpkin. Cut the soldering wire into 6 (6-inch) pieces and fold each piece into thirds to form one thick piece about 2 inches long. Wrap with raffia and insert into the top of each small pumpkin cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 401,"Crispy Oven Fries with Feta-Red Pepper Dip 3 tablespoons kosher salt, plus more to taste 2 pounds russet potatoes, cut into wedges
3 tablespoons unsalted butter, melted
Freshly ground black pepper
One 8-ounce jar roasted red bell peppers (see Cook's Note) 2 ounces feta, coarsely chopped
3/4 cup toasted walnuts or almonds
2 tablespoons olive oil
1 tablespoon honey
2 teaspoons lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 clove garlic
Kosher salt and freshly ground black pepper Instructions: For the fries: Dissolve the salt in a large bowl of cold water and add 1 cup of ice cubes. Submerge the potato wedges and soak for 20 minutes. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside. Drain the potatoes and pat them dry. Toss them in the butter and season with salt and pepper. Transfer them to the prepared baking sheet and bake, tossing halfway through, until browned, about 1 hour. Add additional salt and pepper if desired. For the feta-red pepper dip: Combine the bell pepper, feta, nuts, olive oil, honey, lemon juice, cumin, crushed red pepper, garlic, a pinch of salt and a few turns of black pepper in a food processor and blend until smooth. Taste and adjust seasonings as desired. Top the fries with the feta-red pepper dip and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 402,"Pickled Chipotles 6 dried chipotle or morita chiles, stemmed, seeded if desired 2 cups red wine vinegar Instructions: In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months. ","[Malbec, Tempranillo, Garnacha]" 403,"Beef and Cheese Lasagna 1 tablespoon olive oil 1 cup chopped onion 4 cloves garlic, minced 3 pounds lean ground beef or ground turkey 1 tablespoon dried basil 1 tablespoon dried oregano 1/2 teaspoon crushed red pepper flakes 3 (28-ounce) cans diced tomatoes 1 (14-ounce) can tomato sauce 4 cups ricotta cheese (regular or part-skim) 8 ounces grated mozzarella cheese (regular or part-skim), divided 1 egg 1/2 teaspoon ground black pepper 12 uncooked lasagna noodles 1/4 cup grated Parmesan or Romano Instructions: For the Lasagna Filling: Preheat oven to 350 degrees F. Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes. Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside. For the Lasagna: Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well. Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese. Refrigerate or freeze the remaining sauce. Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 404,"Mashed Potatoes with Leeks and Sour Cream 12 baking potatoes 4 large leeks 2 tablespoons unsalted butter plus 1/2 cup 2 cups chicken broth Salt and white pepper 1 cup sour cream 1/2 cup whole milk Instructions: Peel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes. Clean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside. Mash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 405,"Sweet and Spicy Shrimp Fajitas with Peppers and Onions 1/3 cup olive oil 1/4 cup torn cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon thyme leaves 6 cloves garlic, smashed 2 jalapenos, seeded Kosher salt and freshly ground black pepper 1 1/2 pounds peeled and deveined large shrimp 2 red bell peppers, cut into 1-inch strips 2 yellow bell peppers, cut into 1-inch strips 2 large red onions, thickly sliced 3 tablespoons olive oil 2 limes, juiced Kosher salt Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo Instructions: For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas and toppings. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 406,"Frozen Hibiscus Margaritas 1 cup sugar 1/2 cup dried hibiscus flowers 1 1/2 cups silver tequila 3/4 cup triple sec 3/4 cup fresh lime juice (from about 8 limes), plus wedges for garnish Kosher salt Instructions: Combine the sugar, hibiscus and 1 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour. Combine the tequila, triple sec and lime juice in a pitcher. Strain the hibiscus syrup into the pitcher; stir until incorporated. Chill 30 more minutes. Spread some salt on a shallow dish. Moisten the rims of 8 glasses with a lime wedge and dip in the salt. Combine half of the tequila mixture with 4 cups ice in a blender and blend until slushy. Transfer to a separate pitcher; repeat with the remaining tequila mixture and 4 more cups ice. Serve in the prepared glasses; garnish with lime wedges. ","[Margarita, Sauvignon Blanc, Moscato, Pinot Grigio]" 407,"Frittata Pizza 2 tablespoons olive oil Tomato sauce to cover pizza 1/2 cup finely chopped onion 1/2 cup diced or grated 1/2 cup finely chopped red bell pepper Mozzarella 2 cups plainly cooked strand pasta Anchovies, sliced black olives 3 eggs, lightly beaten or pepperoni for topping Salt and freshly ground black pepper Instructions: In a non-stick skillet, heat olive oil. Add onions and peppers, cover and cook for 5 minutes or until tender. While this is cooking, chop up strand pasta if it is sticking. Add the pasta and cook, uncovered, very slowly until a crust just begins to form. Stir in eggs and, with a fork, work them into the pasta. Cover and cook over very low heat until eggs have set, about 3 minutes. With a spatula, work the bottom to loosen it so that you will have an easier time later sliding it on a plate. Uncover, spoon over tomato sauce and scatter mozzarella and whatever toppings you like. Cover again just to melt the cheese. Slide onto plate and serve. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 408,"Buffalo Popcorn Chicken Bites Vegetable oil, for frying 2 1/2 cups complete pancake mix, any brand, divided 1 1/4 cups water8 teaspoons hot sauce, divided (recommended: Tabasco) 1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces 1 cup store bought, good quality refrigerated blue cheese dressing (recommended: Marie's brand) 2 scallions, finely chopped 1 teaspoon coarse black pepper, 1/3 palm full Cut celery sticks, store bought Instructions: In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready. While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with ? that's what I did. I don't, technically, have a set of actual measuring spoons.) Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach. Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 409,"Fresh Fruit and Spiced Yogurt 2 tablespoons quinoa, cooked 8 ounces nonfat yogurt 1/4 teaspoon ground cinnamon 1 teaspoon orange, zest 1 mango, cut in 1/2 12 ounces papaya, peeled and sliced 8 ounces melon, peeled and sliced 4 ounces strawberries, washed and hulled 4 limes, cut in 1/2 4 mint leaves, for garnish Instructions: Begin by toasting quinoa in a dry saute pan over medium heat. In a small bowl, mix the yogurt with the cinnamon and zest. Slice the mangoes. Arrange the fruit equally on 4 chilled salad plates around the fanned mango and place the yogurt in the center. Garnish each plate with mint leaves and sprinkle a teaspoon of the toasted quinoa over the fruit and yogurt. ; ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 410,"Chinese-Style Dumplings 4 cups all-purpose flour 1/4 teaspoon salt 2 cups hot water 2 boneless duck breasts and legs with skin, put through meat grinder fitted with medium blade 1 cup finely chopped savoy cabbage
3 tablespoons freshly chopped scallions 2 tablespoons freshly chopped cilantro leaves 2 tablespoons freshly chopped chives 1 egg, lightly beaten 2 tablespoons chili paste 1 tablespoon hoisin sauce 2 tablespoons cornstarch 1 teaspoon ground ginger 1 teaspoon Chinese five-spice powder Salt and freshly ground black pepper
1 cup black vinegar 1/4 cup rice vinegar 2 tablespoons hoisin sauce 2 tablespoons fresh lime juice 1 tablespoon chili paste 2 tablespoons freshly chopped cilantro leaves 2 tablespoons freshly chopped mint leaves 1 tablespoon freshly chopped Thai basil leaves 1/2 habanero pepper, minced Peanut oil, for cooking
Lime wedges, for garnish Cilantro leaves, for garnish Instructions: For the dough: Whisk the flour with the salt and stir in the water until dough is shaggy. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. Rest, covered, while you make the filling and the sauce. Place all the ingredients in a large bowl and mix until thoroughly combined. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary. For the sauce: Combine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top. To Assemble and Cook: Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings). Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side. Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat. Add a thin coating of oil, heat, then add the dumplings in concentric circles. They should be touching. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly). Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 411,"Cream of Celery Soup 6 slices bacon, quartered 2 tablespoons unsalted butter 3 cups chopped celery hearts 3 cups chopped peeled celery root 1 shallot, chopped 2 teaspoons fresh thyme 1/2 teaspoon celery seeds Kosher salt and freshly ground pepper 3/4 cup half-and-half 2 cups fresh parsley 2 tablespoons fresh tarragon 1 teaspoon fresh lemon juice Instructions: Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Pour 1 tablespoon of the bacon drippings into a large pot over medium heat; add the butter. When the butter is melted, add the celery, celery root and shallot. Cook, stirring, until the shallot starts softening, about 5 minutes. Add the thyme, celery seeds, 1 teaspoon salt and a few grinds of pepper; stir to coat. Add 6 cups water and the half-and-half; bring to a simmer and cook until the vegetables are tender, about 20 minutes. Working in batches, transfer the soup to a blender and puree until smooth, adding some parsley and tarragon to each batch (or puree in the pot with an immersion blender). Return the soup to the pot and bring to a simmer; thin with water as needed. Season with the lemon juice, salt and pepper. Top each serving with the bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 412,"Crudite with Olive-Creme Fraiche Dip 1/2 cup chopped olives 1 cup creme fraiche 3 tablespoons chopped parsley leaves Salt and freshly ground black pepper 1 bunch baby carrots, peeled 1 pound fingerling potatoes, boiled and halved lengthwise 1 head fennel, thinly sliced 2 to 3 baby zucchini, cut into 3-inch sticks Instructions: In a mixing bowl, combine the olives, creme fraiche, and parsley and season with salt and pepper. Mix to combine, then transfer to a small dipping bowl. Serve with an assortment of crudite, of your choice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 413,"Brown Sugar and Soy Glaze 1/2 cup agave nectar 1/2 cup mirin
1/2 cup molasses
1/2 cup sherry vinegar
1/4 cup plus 1 tablespoon soy sauce
1/4 cup loosely packed brown sugar
5 cardamom pods
2 cinnamon sticks
1 bay leaf
1 Thai cl 1 star anise
Instructions: Combine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, cl and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids. Use as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 414,"Summer Vegetable Soup with Andouille 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 12-ounce package fully cooked andouille sausages, halved lengthwise and sliced into 1-inch pieces 1 pound red-skinned new potatoes, cut into chunks
4 ounces wax beans, trimmed and halved
4 ounces green beans, trimmed and halved
1 ear of corn, kernels cut off
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1 large tomato, chopped 2 tablespoons chopped fresh parsley Instructions: Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes. Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 415,"Sauteed Tenderloin Steaks with Wine Sauce Two 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut 1 tablespoon olive oil Tablespoon or so finely sliced scallion 1/2 cup good red wine 1 tablespoon butter Minced parsley or chopped chives Salt and pepper Instructions: Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 416,"Tandoori Smoked Salmon Ravioli with Goat Cheese Parfait and Osetra Caviar 1 salmon fillet 2 cups salt 2 cups sugar 2 cups water Curry powder 4 quail eggs 4 goyoza wrappers 2 tablespoons Swedish mustard 1 tablespoon Chinese Mustard 1/2 teaspoon squid ink 1/2 tablespoon miso 1/2 tablespoon black bean paste 5 egg yolks* (See Disclaimer) 1/2 cup tennet sugar 3/4 cup sour cream 3/4 cup heavy cream 3/4 cup creme fraiche 1/4 cup goat cheese 1 tablespoon Absolut Citron 1 teaspoon salt 3 lemons, juiced Garnish, osetra caviar Instructions: Salmon: Cure salmon fillet in equal parts salt, sugar and water for 2 hours.
Dry with a towel. Smoke with applewood chips. And brush with Tandoori spices.
Poach quail eggs with goyoza wrappers around them. For the mustard: Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce. For the parfait: Whisk the yolks and sugar together. Set aside. Whisk the sour cream, heavy cream, creme fraiche and goat cheese together. Fold the cream mixture into the yolk mixture. Add the Absolut Citron, salt and lemon juice. Layer into Parfait glass, garnish with Caviar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/" 417,"Mushroom Gruyere Grilled Cheese 1/2 cup robiola fresca cheese, at room temperature (substitute cream cheese if unavailable) 1/2 tablespoon lemon zest
1 teaspoon chopped fresh rosemary
1/2 teaspoon white truffle oil
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil 2 pounds mixed wild and cultivated mushrooms, trimmed and thickly sliced
Kosher salt and freshly ground black pepper
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tablespoons unsalted butter
2 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
4 slices pan de mie or French Pullman bread, cut 3/4-inch thick 1 stick (8 tablespoons) European-style butter, at room temperature 4 thin slices Gruyere 4 thin slices fontina 4 tablespoons chopped fresh herbs (parsley, tarragon, chives and chervil)
Coarse sea salt Instructions: For the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature. For the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften. Add a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel. Wipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature.
For the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F. Brush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches. Set the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side.
Cut the sandwiches in half diagonally and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 418,"Chocolate Fondue 8 ounces extra bitter chocolate 3 ounces butter, softened 1/3 cup water Instructions: Form mini scoops of ice cream in your favorite flavors, placing the scoops on a cookie sheet. Insert small wooden skewers into the scoops Place in the freezer. Have ready chopped nuts, toasted coconut or any of your favorite ice cream garnishes. Melt chocolate over double boiler, whisk in softened butter. Pour water in all at once, whisk. Pour into fondue pot, place over sterno. Remove ice cream from freezer, dip in fondue, roll in garnishes. ENJOY!!! ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 419,"Gochujang Brown Rice Bowls Topped with Avocado, Bacon, Scallions, and Fried Eggs 4 cups cooked brown rice 3/4 cup Food Network Kitchen? Inspirations Korean Gochujang Cooking Sauce Kosher salt 4 strips bacon 1 teaspoon vegetable oil 4 large eggs 1 avocado, sliced 2 scallions, sliced 2 teaspoons toasted sesame oil 2 teaspoons black sesame seeds Instructions: Toss together the rice and 1/2 cup of the Korean Gochujang Cooking Sauce in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Season with salt. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and then roughly chop. Wipe out the skillet, add the oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cover and cook until desired doneness. Remove from the heat. Divide the hot rice among 4 bowls. Top each with an egg, avocado slices, bacon, the remaining cooking sauce and scallions. Drizzle each with 1/2 teaspoon of the sesame oil and sprinkle with the sesame seeds.
","[Syrah, Tempranillo, Barbera, Chianti]" 420,"Christmas Pasta Salad Kosher salt 2 heads broccoli (about 1 1/2 pounds), cut into florets
1 pound mezze rigatoni or other short tubular pasta
1/3 cup plus 2 tablespoons olive oil
1 1/2 cups baby spinach
1/2 cup freshly grated Parmesan (about 1 ounce)
1/4 cup almonds
1/4 cup packed fresh basil leaves
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons chopped fresh chives, plus more for serving
2 roasted red peppers, drained and sliced (about 1 1/2 cups)
1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
8 ounces small mozzarella balls (or pearls)
2 tablespoons white wine vinegar
Instructions: Bring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside. Return the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes.
Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 421,"Peanut Noodle Salad 8 ounces rice vermicelli noodles 6 tablespoons fresh lime juice 3 tablespoons low-sodium soy sauce 3 tablespoons creamy peanut butter 3 tablespoons packed dark brown sugar 3 tablespoons vegetable oil 1 small red bell pepper, thinly sliced 1/2 cup sliced scallions 1/2 cup roughly chopped fresh basil 1/2 cup roughly chopped fresh cilantro 1/2 cup roughly chopped fresh mint Kosher salt 1/3 cup salted roasted peanuts, roughly chopped Instructions: Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl. Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 422,"Paella. American-style 2 tablespoons olive oil 2 tablespoons tomato paste 1 pound boneless sirloin steak, trimmed of fat, cut into 1-inch cubes 2 dozen (51 to 60 count) frozen shrimp, thawed, shelled and deveined 1 (6.8-ounce) box beef flavor rice preparation (recommended: Rice a Roni) 2 1/2 cups hot water 2 tablespoons butter 1 small onion, sliced 1/4 cup peas, frozen 1/2 cup sliced baby carrots 1/2 medium red bell pepper, diced 1 (3.5-ounce) can mushrooms, drained 1/4 cup pitted, sliced black olives such as kalamata 2 tablespoons grated Parmesan Instructions: Heat a large skillet over medium-high heat. Add the olive oil, tomato paste and beef. Brown the steak; transfer to a bowl and set aside. Make the rice a roni in a large skillet, according to manufacturer's instructions. Just before you put on the lid, add all of the remaining ingredients, except the beef mixture. Simmer for 20 to 25 minutes. Add the beef the last 10 minutes of cooking to warm through. Click here to view Food Network Kitchen's healthier version of this recipe. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 423,"Sauteed Beet Greens Olive oil, to coat pan 2 bunches beet greens, washed and cut into 2-inch pieces 2 cloves garlic, minced 1 teaspoon crushed red pepper flakes Zest and juice of 1/2 lemon Kosher salt and freshly ground pepper Instructions: Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Albari?o]" 424,"Red Roast Duck with Bok Choy Fondue 1 bottle red wine 2 cups shaohsing wine, may substitute with 1 cup dry sherry 4 cups thin soy sauce 4 cups of water, or enough to cover duck 1 large whole duck, head off, eviscerated 2 boxes of Chinese rock sugar or 2 cups brown sugar 1 large piece ginger sliced 1 head of garlic, sliced in half 2 bunch scallions 2 star anise 2 Thai bird chiles 2 cinnamon sticks 8 bok choy, halved, decored and cleaned Sliced scallions, for garnish Instructions: Put all liquid ingredients and sugar in a tall stock pot and bring to boil. Add duck and reduce heat. When boiling again, turn down to a simmer and skim. Add the rest of the remaining ingredients, except bok choy. Taste for seasoning. It should have an inherent sweetness to the liquid. If not, add more brown sugar. Simmer slowly for 2 to 3 hours, or until duck is very soft. For the last 10 minutes of cooking, add the bok choy. Carefully remove duck and bok choy. Strain the liquid and reduce until a light syrup is achieved. Glaze duck and garnish with sliced scallions. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 425,"Guiness Stout Ice Cream 1 cup Guinness stout(or any stout beer) 1 cup whole milk 2 cups cream 2 ounces glucose syrup 1 cup sugar 1 cup egg yolks Instructions: Bring beer, milk, cream, glucose, and sugar to a boil, drizzle into the egg yolks while whisking vigorously. Heat to 185 degrees F stirring constantly and pour through a fine seive and chill over an ice bath. When ice cream base is cold, freeze in an ice cream machine. ","[Stout, Porter, Brown Ale]" 426,"Veg-Head Three-Bean Chili 2 tablespoons (2 turns around the pan) olive or vegetable oil 1 medium yellow skinned onion, chopped 1 large red pepper, seeded and chopped 1 large green pepper, seeded and chopped 1 large jalapeno pepper, seeded and chopped 4 cloves garlic, crushed and chopped 1 cup pale beer or vegetable stock/broth 1 (32- ounce) can crushed tomatoes 1 (14-ounce) can black beans 1 (14-ounce) can dark red kidney beans 1 tablespoon ground cumin 2 tablespoons chili powder 1 tablespoon cayenne hot pepper sauce, several drops 1 teaspoon coarse salt 1 cup spicy vegetarian refried beans 8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar Chopped scallions, whites and greens Diced fresh seeded plum tomato Blue and red corn tortilla chips or black bean tortilla chips, for dipping Instructions: Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine. Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 427,"Super-Simple Apple-Cinnamon Dessert Crepes 1 teaspoon granulated sugar 1/4 teaspoon cornstarch 1/8 teaspoon cinnamon Dash salt 1/2 cup diced Fuji apple 1/8 teaspoon lemon juice 1 tablespoon reduced-fat/light cream cheese, room temperature 1/2 cup fat-free whipped topping, thawed from frozen Two 9-inch ready-to-use dessert crepes (can be found in the produce aisle) 1 teaspoon fat-free or light caramel dip, room temperature Powdered sugar, for optional garnish Instructions: In a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir. Remove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping. Lay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding/rolling it up from the bottom. Bring a skillet sprayed with nonstick spray to medium heat. Place the crepes in the skillet with the seam-sides down. Cook them until slightly browned, about 1 minute per side. (Flip carefully.) Plate your crepes and drizzle them with caramel dip. If you like, sprinkle with powdered sugar. Try not to pass out as you dig in! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 428,"Buchanan's Aguila 1.5 oz. Buchanan's 1 oz. grapefruit soda Instructions: Add Buchanan's and grapefruit soda Serve over ice ",[Gin] 429,"Thai Green cl Stir Fry on Bed of Shredded Lettuce 1 stalk lemongrass 1 cup chicken stock 2 jalapeno chilies, seeded and coarsely chopped 1 Fresno cl, chopped 1 large shallot, chopped 4 cloves garlic, peeled 1-inch piece ginger, grated or minced 1 tablespoon dark brown sugar A handful fresh cilantro leaves A handful fresh mint leaves 1 teaspoon ground cumin, 1/3 palmful 1 teaspoon ground coriander, 1/3 palmful 2 tablespoons tamari or 1 tablespoon fish sauce Freshly ground black pepper 2 limes, juiced Kosher salt (if not using fish sauce) 2 tablespoons high-temperature cooking oil 1 1/2 pounds thinly sliced chicken 1 sweet red bell pepper, thinly sliced 1 sweet yellow onion, thinly sliced 1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded Instructions: Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid. Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste. Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce. ","[Syrah, Grenache Blanc, Riesling, Gewrztraminer]" 430,"Mixed Berries with Limoncello 4 cups mixed berries (like strawberries, raspberries, and blueberries) 2 tablespoons Limoncello 2 tablespoons finely chopped fresh mint leaves 2 tablespoons finely chopped fresh basil leaves Instructions: Combine all the ingredients in a medium bowl. Toss to combine. Serve in individual serving dishes. ","[Prosecco, Moscato, Sauvignon Blanc]" 431,"Molten Chocolate Cinnamon Pots 8 tablespoons unsalted butter, plus extra for ramekins 1 cup sugar, plus 1 tablespoon, for ramekins 10 ounces semisweet chocolate 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon salt 4 large eggs 1 large egg yolk 2 tablespoons all-purpose flour Instructions: Powdered sugar, for dusting Special Equipment: Mixer with whisk attachment and 8 (4-ounce) ramekins Preheat the oven to 400 degrees F. Coat 8 (4-ounce) ramekins with butter. Add the 1 tablespoon of sugar into 1 ramekin. Swirl to coat, then tap out the excess sugar into another ramekin. Repeat the process until all of the ramekins have been coated. Set aside. In a double boiler, over low heat, add the remaining 8 tablespoons of butter and the chocolate, stirring occasionally, until melted and combined. Fold in the vanilla extract, cinnamon, and salt. Set aside. In the bowl of a stand mixer, fitted with a whisk, add the eggs, egg yolk, and the remaining 1 cup of sugar. Whisk on medium until the eggs triple in volume. Gently fold in the chocolate mixture. Sift the flour into the bowl and gently fold to incorporate, being careful not to deflate the eggs. Pour the batter into the ramekins, dividing evenly. Arrange the ramekins on a sheet tray. Bake until the tops are set but the center wiggles slightly when lightly shaken, about 18 to 20 minutes. Serve immediately, dusted with powdered sugar. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 432,"Roast Beef Panini with Walnut Pesto 1 cup packed fresh flat-leaf parsley 1 cup walnut halves 1 clove garlic 1/4 cup olive oil, plus more for brushing 1/4 cup freshly grated Pecorino-Romano 1/2 teaspoon red wine vinegar Kosher salt 4 ciabatta rolls, split for sandwiches 4 ounces sliced provolone 8 ounces sliced roast beef 1/4 cup sun-dried tomatoes, finely chopped Instructions: Combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Transfer to a bowl and stir in the Pecorino and vinegar and season with salt. On the bottom half of each sandwich roll, layer 1 ounce provolone, 2 ounces roast beef, 2 teaspoons pesto and 1 tablespoon sun-dried tomatoes. Top with the top half of each roll. Brush both sides of the sandwich lightly with olive oil. Cook in a panini press until golden on both sides and the cheese melts, about 5 minutes. (Or cook on a griddle or pan with a sandwich weight over medium-high heat and until golden on both sides and the cheese melts, about 5 minutes.) ","[Chardonnay, Barolo, Tempranillo, GSM Blend]" 433,"Potatoes with Onions, Olives and Tomatoes 6 small or 4 medium red potatoes, halved (or quartered if potatoes are slightly bigger) 1/2 cup pitted Greek (kalamata) olives 1/2 cup diced ripe tomatoes 1/4 cup minced red onion 1 1/2 tablespoons olive oil 1 tablespoon red wine vinegar 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried Salt and ground black pepper Instructions: Place potatoes in a medium or large saucepan and pour over enough water to cover by about 2 inches. Set pan over high heat and bring water to a boil. Boil 8 minutes, until potatoes are fork tender. Drain and transfer potatoes to a large bowl. While potatoes are still warm, add olives, tomatoes, onion, olive oil, vinegar, and thyme and toss to combine. Season, to taste, with salt and black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 434,"Old Timey Apricot Fried Pie 3 cups all-purpose flour, plus more for flouring surface 1 tablespoon powdered sugar 1/2 teaspoon salt 1 tablespoon white vinegar 1 egg yolk 1 1/4 sticks butter (5 ounces) 3/4 cup iced water 1 egg beaten, for egg wash 2 cups dried apricots, diced 1 (8-ounce) jar apricot jam 6 ounces apricot nectar (recommended: Kern's) 1 cup sugar 2 teaspoons pumpkin pie spice 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water 1/8 teaspoon almond extract 1 teaspoon vanilla extract Vegetable oil, for deep frying Cinnamon sugar, for sprinkling Instructions: Make crust: Place flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time. While pulsing, add butter gradually; dough should be the consistency of cornmeal. Do not over-mix or dough will become tough and hard to roll out. While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix). Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes. Make filling: Combine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes. Add cornstarch slurry and continue simmering for another 5 minutes. Remove from heat and add almond and vanilla extracts. Let cool to room temperature; mixture should thicken to the consistency of a jam. Meanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan. Heat oil to 360 degrees F. On a floured board, roll out dough to 1/8-inch or less thickness. Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible. Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash. Fold in half and press edges together with a fork dipped in flour. Poke the top of the crust twice with fork. Carefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed. Remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve; be careful as filling is hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 435,"Chuttletopf Clarified butter 1 medium onion, sliced 1 teaspoon sugar 1 clove garlic, crushed 2 pounds honeycomb tripe, par-boiled, cut into bite size portions 1 pound tomatoes, skinned, seeded, and cubed 1 3/4 cups dry red wine 4 ounces mushrooms, sliced 1/4 pound smoked beef, roughly sliced 1/2 pound Polish sausage, sliced into 1/2-inch rounds 1 bouquet garni (1 bay leaf, 2 teaspoons rosemary) 1/4 teaspoon nutmeg Freshly ground salt, to taste Freshly ground pepper, to taste Instructions: Heat a little clarified butter in a large pan. Add onion, sprinkling sugar over them to help them brown. Add garlic and cook for a few minutes. Stir the onions and garlic and place tripe pieces on top. Add tomatoes and 3/4 cup red wine and bring to a boil. Then add mushrooms and smoked beef, sausage, herbs and nutmeg. Season generously with salt and pepper. Reduce heat and simmer for 1 hour. After 1 hour, add remaining red wine and cook another 2 hours, until tripe is tender. Pour into warmed soup tureen and serve immediately. ","[Barolo, Barbaresco, Rioja, Shiraz]" 436,"General Tso's Chicken 1 large egg white 3 tablespoons cornstarch 3 tablespoons Chinese cooking wine, or dry sherry 3 tablespoons soy sauce 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes 1/4 cup chicken stock 2 teaspoons white vinegar 2 teaspoons sugar Vegetable oil, for frying 12 dry red cl peppers 1 tablespoon minced garlic 1 tablespoon minced ginger 1/2 teaspoon red pepper flakes 1/2 cup sliced green onions 1/2 cup roughly chopped lightly toasted cashews Green onions, sliced on the bias, garnish Hot steamed white rice, accompaniment Instructions: In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours. To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish. In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F. Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels. Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the cl peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat. Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 437,"Pulled Pork Empanadas with Apple Chimichurri 1/4 cup honey 1 teaspoon Neely's BBQ Seasoning 1 teaspoon ground garam masala 1 1/2 teaspoons orange juice 1 1/2 teaspoons lemon juice 3 cups chopped pulled pork 1 cup all-purpose flour 3 cups fine cornmeal 1 teaspoon baking powder 2 teaspoons kosher salt 2 tablespoons sugar 1 cup cold butter, cut in small cubes 2 eggs 2 tablespoons warm water 2 tablespoons lemon juice 2 tablespoons whole milk 1 tablespoons dehydrated lemon peel 1 cup roughly chopped corn kernels Water, for sealing 6 tablespoons olive oil, plus 2 tablespoons, for sauteing 1 cup cored diced apples, skin on 3 tablespoons diced red onion 1/4 cup chopped Italian parsley leaves 1 tablespoon apple cider vinegar 1/2 tablespoon salt 1/4 teaspoon fresh ground black pepper Instructions: For the pork: In a small bowl mix together all ingredients except pork. Add the pork to a large bowl, pour in the marinade mixture and mix together until the pork is well coated. For the dough: Preheat oven to 400 degrees F. In a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly. In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn. Add the wet mixture to the dry mixture and combine to form a soft and pliable dough. Knead the dough until fully mixed. On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds. Fill each round with 1 to 2 tablespoons of meat filling. Fold the dough in half and dab the edges with water to seal. There should be a 1/2-inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork all around the edge of the empanada. Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes. Arrange the empanadas on a serving platter. For the chimichurri: In a small saute pan over medium-low heat, add 2 tablespoons of oil. Add the apples, lemon juice, parsley, onions and apple cider vinegar and saute until onions and apples become soft, about 3 minutes. In a serving bowl, add 6 tablespoon olive oil. Add the sauted apple mixture to the bowl and stir to combine. Season with salt and pepper, to taste, and serve on top of the empanadas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 438,"Bread and Butter Pickles 3 pounds pickling cucumbers 2 tablespoons pickling salt Ice 2 teaspoons whole yellow mustard seed 2 teaspoons crushed red pepper flakes 4 cups apple cider vinegar 1 cup granulated sugar 1 teaspoon turmeric Instructions: Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours. Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine. Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using. ","[Chardonnay, Riesling, Sauvignon Blanc, Vermentino]" 439,"Pineapple Tarts 1 can pineapple rings, drained 1 teaspoon minced fresh ginger
1 teaspoon sea salt
2 tablespoons agave syrup 2 sheets puff pastry
1 egg, lightly beaten
1 teaspoon granulated sugar
1 pint vanilla ice cream, for serving 1/4 cup caramel sauce, for serving
1/4 cup sliced almonds, toasted, for serving Instructions: Preheat the oven to 400 degrees F. Set aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined. Cut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each. Brush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar. Bake until the sugar has caramelized, 20 to 22 minutes. Serve with ice cream, drizzled with caramel and sprinkled with toasted almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 440,"Lobster Roll 1 cup chopped celery (from 3 to 4 celery stalks), drained, see cook's note 2 pounds freshly picked lobster meat, chilled and chopped into chunks, or 10 pounds live lobsters, steamed and meat removed 3/4 to 1 cup good quality mayonnaise 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 6 tablespoons (3/4 stick) unsalted butter, softened 6 hot dog buns Instructions: In a medium bowl, combine the lobster meat, celery and mayonnaise and gently toss until well mixed. Season with the salt and pepper and chill for at least 30 minutes (or up to overnight) before serving.
Preheat a large heavy skillet over medium flame. Lightly butter both sides of each bun and cook for 2 minutes per side, until golden brown. (The buns may also be toasted under a broiler.)
When toasted, stuff them with the chilled lobster salad and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 441,"Monday to Friday Artichoke Salad 10-ounce jar marinated artichoke hearts, preferably imported; marinated in olive oil Dijon mustard to taste Salt and freshly ground black pepper Mayonnaise to taste Finely chopped chives and fresh tarragon to taste 12 ounces cleaned cooked shrimp, chopped Bibb or Boston lettuce leaves, washed and torn into bite sized pieces Instructions: Remove the artichokes from the marinade, pat them dry and slice them thinly. Toss and season them with a bit of the olive oil from jar, mustard, salt and pepper. Chop the shrimp and bind them with some mayonnaise and season them with chives, tarragon, salt and pepper to taste. Center artichokes in the middle of a bed of washed lettuce leaves and surround them with shrimp salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 442,"Cheech's Manchaca One 1 1/2-pound flank steak, pounded thin 2 teaspoons dried oregano Salt and freshly ground black pepper 4 cups chicken stock 2 Idaho potatoes, diced 1 small jar jalapenos 1 large onion, chopped 1 can whole chopped tomatoes Flour tortillas, for serving Instructions: Preheat the broiler. Sprinkle the steak with the oregano, salt and pepper and place on a baking sheet. Broil the steak until well done, about 6 minutes per side. Remove from the oven and let cool before slicing. Slice or shred the steak into thin pieces and set aside. In a large pot, combine the chicken stock, potatoes, jalapenos, onions and tomatoes, and bring to a boil over medium-high heat. Reduce the heat and add the shredded steak. Simmer the mixture for 2 hours until thickened. Serve the Manchaca with warm flour tortillas to wrap. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 443,"Tex-Mex Flank Steak Fajitas with Squash and Zucchini 1 tablespoon paprika 2 teaspoons light brown sugar 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon chipotle cl powder 1/2 teaspoon garlic powder Kosher salt 1 1/2 pounds flank steak 1 tablespoon olive oil 1 lime, juiced 2 tablespoons olive oil 1 medium zucchini, cut into 1/4-inch half-moons Kosher salt. 1 medium yellow squash, cut into 1/4-inch half-moons 1 bunch scallions, cut into 1-inch lengths 1 large tomato, chopped 1 red jalapeno, seeded and thinly sliced 1/2 cup roughly chopped cilantro Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar Instructions: For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle cl powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the flank steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking. For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice. Serve with the warm tortillas and toppings. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 444,"Braised Cinnamon Apples with Sauteed Julienne Vegetables 3 tablespoons olive oil 1 tablespoon unsalted butter 3 Fuji apples, peeled, cored, and seeded, sliced thin 1/4 teaspoon lemon zest 1 stick cinnamon 1 teaspoon lemon juice 3/4 cup fresh apple cider 1 small zucchini, seeds removed, cut julienne 1 small stalk celery, cut julienne 1 small leek, green removed, cut julienne 1/2 red pepper, seeds removed, cut julienne 1 teaspoon picked thyme leaves Salt and freshly ground pepper Opal and green basil, julienned, for garnish Instructions: Preheat oven to 350 degrees F.
Heat 1 tablespoon oil and butter in a large saute pan over medium high heat. Allow butter to brown. Add sliced apples and saute until lightly browned. Add lemon zest and toss to distribute. Add the cinnamon stick and deglaze with the lemon juice and apple cider. Place in oven and cook until the juice has all but completely reduced, 10 minutes. Remove from oven and set aside.
In a second large saute pan heat the remaining 2 tablespoons oil over high heat. Add all the vegetables and cook until browned and caramelized. Then add thyme and season to taste. Combine vegetables with apple mixture and serve on a hot plate garnished with basil. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 445,"Nacho Chicken Cutlets 1 cup grape tomatoes, halved (or quartered if large) 1 small heart romaine lettuce, chopped 1/4 small red onion, thinly sliced 1/2 cup fresh cilantro, roughly chopped, plus more for topping 1/4 teaspoon grated lime zest, plus 1 tablespoon lime juice Kosher salt and freshly ground pepper 8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds) 1 teaspoon chili powder 2 tablespoons extra-virgin olive oil 1 cup grated reduced-fat cheddar cheese (about 4 ounces) 1/4 cup nonfat plain Greek yogurt 2 ounces chili-lime tortilla chips, lightly crushed Instructions: Preheat the broiler. Line a baking sheet with foil. Toss the tomatoes, lettuce, red onion, cilantro and lime juice in a medium bowl; season with salt and pepper. Set aside. Toss the chicken with the chili powder and a generous pinch each of salt and pepper. Heat the olive oil in a large skillet over high heat. Working in batches, add the chicken and cook, flipping, until well browned but not fully cooked through, about 2 minutes. Transfer to the prepared baking sheet and top evenly with the cheese. Broil until the cheese melts and the chicken is cooked through, about 1 minute. Combine the yogurt and 1 tablespoon water in a small bowl. Stir in the lime zest and a pinch of salt. Divide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 446,"Grouper Almondine 1/2 lemon, juiced 1/3 cup orange juice 1/4 cup cream of coconut 1 tablespoon butter, plus 1/4 cup 2 tablespoons honey Salt Pepper 1 tablespoon white wine 2 to 3 pounds grouper Sliced Almonds, to garnish Instructions: Mix together lemon juice, orange juice, cream of coconut, 1 tablespoon butter, honey, salt, pepper, and white wine in a sauce pan. Cook on low heat until mixture thickens. Pan fry grouper in 1/4 cup butter with a dash of salt on low heat for about 10 minutes. When finished, drizzle sauce on top and sprinkle with almond slices to garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 447,"Gingerbread Cake Pop 1 stick (4 ounces) unsalted butter, cubed, plus more for greasing the pan 1 1/4 cups molasses
2/3 cup packed brown sugar
1 1/2 teaspoons baking soda
2 large eggs 2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon fine salt 2 sticks (8 ounces) unsalted butter, softened 8 ounces confectioners' sugar
2 lemons, zested and juiced 12.5 ounces chocolate chips Instructions: For the gingerbread cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter. In a pot, combine the molasses, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs. In a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, allspice and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix. Pour the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely. For the lemon buttercream: Put the butter, confectioners' sugar and lemon zest and juice in the bowl of a stand mixer and cream until light, fluffy and lighter in color. Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted. Crumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish as desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 448,"Grilled Quail Breast Wrapped in Prosciutto with Black Trumpet Mushrooms, Baby Leeks, Pea Tendrils and Saffron Noodles 2 ounces butter 2 tablespoons chopped shallots 1 teaspoon fresh thyme 4 ounces black trumpet mushrooms, cleaned 8 ounces Quail Stock, recipe follows Salt and pepper 4 quail breasts, boned, skinned and wrapped in prosciutto, bones reserved 12 strips Saffron Pasta, recipe follows 2 tablespoons chives, sliced 2 tablespoons parsley, chopped 8 baby leeks, blanched 12 pea tendrils 1 tablespoon olive oil Quail carcasses, saved from above 1 carrot, diced 1/2 onion, diced 2 celery stalks, diced 2 sprigs fresh thyme 1 bay leaf 1 clove garlic 2 cups light chicken stock 1/2 cup boiling water 1 tablespoon saffron 2 cups flour 4 egg yolks 2 teaspoons salt Instructions: In a large saute pan, heat 2 ounces butter over medium heat. Add shallots and thyme. Saute for 1 minute. Add black trumpet mushrooms and saute for 3 to 4 minutes over medium low heat. Add Quail Stock to the mushrooms and simmer for 2 minutes. Season with salt and pepper. Grill quail breasts over hot coals until golden brown and crispy on both sides and just cooked through. Grill the leeks and set aside. Hold in warm oven until ready to plate. Bring large pot of water to boil for pasta. Drop pasta into salted boiling water and cook for 3 minutes. When the pasta is cooked, drain and add to stock. Simmer for 1 minute. Add chives and parsley. Divide pasta into bowls. Pour sauce and mushrooms over pasta. Place quail breasts on pasta. Place grilled leeks on quail and top all with pea tendrils. Serve immediately. Heat olive oil in heavy bottomed saucepan over high heat. Add carcasses and cook until golden brown. Add carrots, onion, celery, thyme, bay leaf and garlic. Cook for 3 to 4 minutes stirring often. Add light chicken stock and simmer for 1 hour. Skim off fat as it rises to the top. Bring water to boil. Steep saffron in boiling water for 30 minutes, covered. Combine sifted flour, egg yolks and salt in a mixer with dough hook attachment. Add water/saffron mixture and mix all ingredients for 10 minutes at low speed until dough is silky and elastic. If too dry, add water. If to wet add flour. Once pasta dough has been properly worked, rest for 1 hour in refrigerator. To Roll: Slice off one 2-inch slice of the dough and flatten with your hand and dust with flour, if needed. With the pasta machine open to widest setting, roll pasta through. Decrease the size by 1 1/2 increments each time and continue this process until pasta is very thin. Cut into 8-inch lengths, 1-inch wide. Hold in refrigerator until ready to cook. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 449,"Chicken in Garlic Sauce - Pollo al Ajillo 12 large chicken thighs (about 4 pounds; see Note) Fine sea or kosher salt Freshly ground black pepper 1/4 cup canola oil 10 cloves garlic, sliced 2 teaspoons chopped fresh thyme leaves 1/2 cup dry sherry 1/2 cup chicken broth, homemade or canned Instructions: Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching. Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more. Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot. Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts. ","[Rioja, Chianti, Tempranillo, Garnacha]

" 450,"Lobster Club with Saffron Mayonnaise, Crispy Serrano Ham and Watercress on Chipotle Brioche 1 envelope active dry yeast 2 tablespoons sugar 1 1/4 cups warm whole milk 8 cups all-purpose flour 2 tablespoons kosher salt 2 large eggs 7 large egg yolks 1/4 cup chipotle in adobo puree 3 sticks room unsalted butter, cut into pieces and slightly softened, plus more to rub on top of the loaves 1/4 cup pure olive oil 8 slices thinly sliced Serrano ham 1/4 cup red wine vinegar 1 large pinch saffron 1 tablespoon honey 1 cup prepared mayonnaise 2 cloves garlic, mashed to a paste 1/2 cup finely diced celery 1/4 cup finely diced red onion Salt and freshly ground black pepper 1 1/2 pounds fresh lobster meat, chopped 2 green onions, thinly sliced 1 tablespoon chopped fresh tarragon Watercress Bread Unsalted butter Chipotle Brioche, recipe above Instructions: For the chipotle brioche: Combine the yeast, sugar and milk in a small bowl and let sit until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Mixing on low speed, add the yeast mixture and mix until combine. Mix together the eggs, egg yolks, chipotle puree in a bowl and slowly add the mixture to the flour while continuing to mix on low speed. Mix in the butter, piece by piece until combined and continue mixing until the dough is silky and springy, about 10 minutes. Remove the dough to a lightly floured surface and lightly knead for 30 seconds. Place in a lightly oiled bowl, cover with clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour or until doubled in bulk. Lightly punch down, cover and allow to rise for 30 minutes longer. Butter a 12 by 4-inch or 5 by 4-inch loaf pan. Shape the dough into a loaf, being careful to press out any air, and place in the prepared pan. Rub the top with more softened butter cover with plastic wrap and let rise for 2 hours more in a warm place. Preheat the oven to 375 degrees F. Bake until golden brown and firm on top, about 25 minutes. Cool in pan for 5 minutes then remove and let cool on baking rack. For the crispy Serrano ham: Heat oil in a large saute pan over high heat until oil begins to shimmer. Carefully add 2 slices of the ham at a time and cook until crispy on both sides. Remove to a plate line with paper towels. For the lobster salad: Bring vinegar to a boil, add the saffron, remove from the heat and let steep for 10 minutes. Whisk together the mayonnaise, vinegar, garlic and honey in a large bowl and season with salt and pepper. Add the celery, onion and lobster meat and gently fold to combine. Add the parsley (and green onion, if using) and season with salt and pepper. Top lobster salad with crispy serrano ham, tomato and watercress on the Chipotle Brioche. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 451,"Meatball Pizza 2 Archer Farms? Ultra Thin & Crispy Round Pizza Crusts ? cup pizza sauce 2 cups shredded mozzarella cheese 3 Jolly Giant Meatballs, thinly sliced ? yellow bell pepper, stemmed, seeded, and thinly sliced Instructions:

1. Place an oven rack in the lowest setting. Preheat the oven to 450F. Line a cookie sheet with foil.
2. Place 1 pizza crust on the prepared sheet. Spread half of the sauce on top, leaving a ?-inch rim. Sprinkle with half of the cheese, then arrange half of the meatballs slices and peppers on top.
3. Bake on the lowest rack until the crust is browned and the cheese is melted, about 13 minutes. Repeat with the remaining ingredients. Cut into slices and serve hot. ","[Chianti, Barbera, Montepulciano, Garnacha]" 452,"Grilled Shrimp with Grilled Tomato Cocktail Sauce 2 ripe Roma tomatoes 1/2 large yellow onion, cut into three or four 1/2-inch rounds 1 lemon, halved 3 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
   Kosher salt and freshly ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon honey 1 tablespoon prepared horseradish Hot sauce, to taste
   2 pounds large shrimp, peeled and deveined Instructions: Prepare a grill or large grill pan for high heat. Put the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates. Arrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat. Combine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve. Toss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 453,"Mussels 2 pounds mussels, scrubbed and debearded 4 cloves garlic, smashed and roughly chopped 1 Roma tomato, roughly chopped 1/2 small onion, chopped 2 tablespoons coarsely chopped cilantro leaves 1-ounce white wine 2 tablespoons butter Freshly cracked black pepper Instructions: Place mussels on a large piece of tin foil. Sprinkle garlic, tomato, onions, cilantro. Add a dash of wine, butter and some pepper. Wrap up the edges to keep in the juices and place on the grill. Cook until mussels open. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 454,"Chickpea and Leek Soup 12 ounces (340 grams) chickpeas, soaked overnight, refrigerated 1 medium potato, peeled 5 to 6 medium leeks, finely sliced 1 tablespoon olive oil 2 cloves garlic, finely sliced Salt and freshly ground black pepper 1 1/2 pints (850 milliliters) chicken or vegetable stock 2 handfuls Parmesan, grated Extra-virgin olive oil Instructions: Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely. Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors. This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 455,"Berry Scones with Orange Honey Butter 1 quart heavy cream Zest of 1 orange 1/2 cup honey Pinch salt 2 cups all-purpose flour 3 tablespoons sugar, plus more for sprinkling scones 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon kosher salt 3/4 stick cold unsalted butter, cubed 1 1/2 cups fresh mixed berries (e.g. blueberries, raspberries, blackberries), washed and dried 3/4 cup buttermilk, (leftover from orange butter), plus more to brush scones Instructions: You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor. In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use. For the scones: Preheat oven to 400 degrees F. In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much. Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar. Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack. Serve warm with the Orange Honey Butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 456,"Crab Cake Mac N Cheese Salt 1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines) 2 tablespoons extra-virgin olive oil 6 tablespoons butter 3 ribs celery with leafy tops, finely chopped 1 medium onion, finely chopped 1/2 small red bell pepper, seeded and finely chopped 3 to 4 cloves garlic, finely chopped 1 bay leaf About 2 tablespoons freshly chopped thyme leaves, several sprigs About 1 tablespoon grated lemon zest Freshly ground black pepper 3/4 pound fresh lump crabmeat, picked for shells and flaked 1 tablespoon seafood seasoning (recommended: Old Bay) 3 tablespoons all-purpose flour 2 1/2 cups milk Freshly grated nutmeg, to taste 1 tablespoon Dijon mustard 1/3 pound, about 1 rounded cup grated sharp white Cheddar 1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese 3 tablespoons hot sauce (recommended: Frank's Red Hot) 1 cup panko bread crumbs A generous handful flat-leaf parsley, finely chopped 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls Instructions: Bring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl. Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat. In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated. Preheat the oven to 375 degrees F. To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 457,"Grilled Buffalo Chicken Cobb Salad 1/4 teaspoon garlic powder Kosher salt and freshly ground pepper 1 pound chicken cutlets Extra-virgin olive oil, for drizzling 1 stick (8 tablespoons) unsalted butter, cut into pieces (see Cook's Note) 1/2 cup hot sauce, such as Frank's RedHot (see Cook's Note) 1 cup mayonnaise 1/2 cup buttermilk 2 tablespoons minced fresh chives 1/4 teaspoon garlic powder Kosher salt and freshly ground pepper 1 head iceberg lettuce, cored and chopped into bite-sized pieces 1 pint cherry tomatoes, halved 1 cup blue cheese crumbles 4 slices bacon, cooked and crumbled 2 medium carrots, peeled and sliced into thin rounds 2 center celery stalks and leaves, sliced thin on a bias 2 hard-boiled eggs, chopped 1 avocado, chopped 1 cup corn chips, such as Fritos Instructions: For the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend. Grill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl. Place the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat. For the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well. For the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 458,"Hearts of Palm, Corn, Cherry Tomatoes and Avocado Salad with Green Onion-Coconut Dressing 1 bunch green onions (green part only) 1 (14 ounce) can coconut milk 1/4 cup unsweetened shredded coconut (desiccated) 1/2 cup lime juice 1 egg 1/3 teaspoon cayenne pepper 2 shallots 2 cloves garlic, chopped to 1 teaspoon 1 tablespoon honey 1 1/2 cup olive oil Salt and pepper 1 (12.5 ounce) can hearts of palm, cut in 1/2-inch slices 1 cup corn kernels blanched 1 pint cherry tomatoes, halved 1 avocado, peeled, pitted and cut in medium dice 1 pound baby lettuce 1/4 bunch cilantro sprigs, for garnish Instructions: Place all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 459,"Chicken-Chickpea Curry 4 plum tomatoes, chopped 2 large shallots, halved 1 2-inch piece ginger, peeled 1/2 to 1 jalapeno pepper, seeded 1 teaspoon curry powder Kosher salt 3 tablespoons vegetable oil 2 15-ounce cans chickpeas, drained and rinsed 2 cups shredded rotisserie chicken (skin removed) 2 cups frozen cut okra or sliced fresh okra 1/4 cup chopped fresh cilantro, plus more for topping Plain yogurt and naan bread, for serving (optional) Instructions: Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking). Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes. Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan. ","[Syrah, Pinotage, Tempranillo, Grenache Blanc]" 460,"Spicy Fried Chicken with Dijon Slaw 4 chicken legs, rinsed and patted dry 4 chicken thighs, rinsed and patted dry 4 breasts with the wing attached, rinsed and patted dry 4 cups yogurt (may substitute with buttermilk) 1/4 cup sambal 2 tablespoons garlic, finely minced 1 tablespoon ginger, finely minced 2 tablespoons honey 1/4 cup naturally brewed soy sauce 1 tablespoon coarse ground black pepper 2 lemons, juiced 3 cups panko bread crumbs 1 tablespoon togarashi 1 tablespoon paprika 2 tablespoons sesame seeds 1 tablespoon cumin Salt for seasoning Canola oil for frying 2 tablespoons Dijon mustard 2 egg yolks Salt and black pepper, to taste 1 cup canola oil 2 teaspoons mustard seed soaked in the juice of 2 lemons, 1 hour 1 head cabbage, de-cored and shredded 1/2 head red cabbage, de-cored and shredded 1/2 cup sliced green scallions Instructions: In a large bowl, mix together the yogurt, sambal, garlic, ginger, honey, soy, black pepper and lemon juice. Mix chicken in the bowl and let marinate at least 4 hours, preferable overnight. In another large bowl, mix together the panko, togarashi, paprika, sesame seeds and cumin. Pull the chicken out of the marinade and season lightly with salt. Place chicken in panko bowl and completely coat the chicken. Heat oil to 350 degrees and fry until brown. May have to do heat transfer on the larger pieces, (Pulling the chicken out of the fryer and resting for 3 to 5 minutes, before finishing the frying.) Drain on paper towels and season again lightly with salt. In a food processor add the Dijon and egg yolks and season. While running on high speed, slowly drizzle in the oil in the beginning to emulsify then pour the rest in. Add the mustard seeds and lemon juice, pulse to mix and check for seasoning. Toss the 2 cabbages, scallions and 1/2 of the dressing. Add more dressing if needed and let slaw sit 30 minutes in the refrigerator before serving. PLATING On a huge platter, pile the slaw in the middle and surround with chicken. Munch! BEVERAGE House made lemonade spritzer (2 parts lemon juice, 1 part lime juice, 1 part sugar, 3 parts soda water, serve on ice.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 461,"Avocado Rose Eggs Benedict 3 large egg yolks 1 tablespoon lemon juice 1 tablespoon hot water 1 stick unsalted butter, melted and hot Kosher salt
4 thick slices whole-grain bread 2 tablespoons unsalted butter, at room temperature 1 cup thinly sliced radishes
2 firm but ripe avocados, cut in half, pitted and peeled 4 large eggs 4 sprigs fresh cilantro or dill Coarse sea salt Instructions: For the hollandaise sauce: Place the yolks, lemon juice and water into a blender and blend for 1 minute. With the blender running, pour the butter through open hole of the blender lid. Season with salt and pour into the top of a double boiler set over hot water to keep warm. For the toast: Toast the bread until golden, then spread with 1 tablespoon butter. Divide the bread among 4 plates, butter-side up, and spread some of the radishes evenly over them (reserve some radishes for topping). Lay an avocado half on a cutting board cut-side down and slice thinly, crosswise (thinner slices are easier to roll). Put the flat side of your knife along the side of the avocado. Press the knife against the slices and they will fan out, overlapping each other. Starting from the thin end, curl the avocado slices into a cylinder toward the center. Continue curling the avocado slices until you get a 3- to 4-inch circle that looks like a rose. Repeat with the remaining avocado halves; set aside. Heat the remaining tablespoon butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites have set and the yolks are still runny. Put 1 egg on each toast, top with the avocado flowers, using a spatula to transfer each to a toast, and garnish with the sliced radishes and sprigs of dill or cilantro. Sprinkle with coarse salt. Serve with the hollandaise sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 462,"Haricots Verts with Rosemary 1/2 pound haricots verts, ends trimmed 1 tablespoon lemon-olive oil, homemade, recipe follows or store-bought, or plain extra-virgin olive oil 1 sprig rosemary Kosher or fine sea salt and freshly ground black pepper 1 lemon, zested 2 cups extra-virgin olive oil Instructions: Bring a large pot of salted water to a boil over high heat. Slip in the beans and cook until bright green and crisp-tender. Remove the beans to an ice bath to shock, then drain and pat dry with paper towels. Gently heat the olive oil and rosemary in a large, deep skillet over low heat until the rosemary is softened and very fragrant, 4 to 5 minutes. Remove the rosemary sprig, raise the heat to medium-high, and add the string beans. Toss to coat with the rosemary-lemon scented oil until the beans are heated through. Season with salt and pepper, to taste. Serve warm or at room temperature. Lemon-Infused Olive Oil: Put the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil. Place over low heat and simmer for 15 minutes. Cool completely and transfer to a jar with a tight-fitting lid. Keep tightly sealed at room temperature for up to 2 weeks. Dress grilled chicken or any simply vegetable with the oil. When tomatoes are in season, a simple dish of sliced tomato dressed with this oil and a sprinkling of oregano is a meal unto itself. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 463,"Spicy Middle-Eastern Alligator with Rice Pilaf and Tabbouleh Salad 3 egg whites, beaten 2 cloves garlic, minced 2 teaspoons fresh lemon juice 1 teaspoon red chili powder 10 to 12 alligator fillets Olive oil, for sauteing Salt Tabbouleh salad, recipe follows Rice pilaf, recipe follows 1/3 cup bulgur wheat 2 lemons, juiced Salt and pepper 6 to 8 large bunches parsley 2 to 3 tomatoes, finely diced
4 whole scallions, white and green parts thinly sliced
3 tablespoons olive oil 4 tablespoons butter 1 cup uncooked white rice
1 cup egg noodles Salt
Instructions: In a large bowl, thoroughly combine the beaten egg whites, garlic, lemon juice, and red chili powder. Using a meat tenderizer, pound all of the alligator fillets until they are tender. Marinate the alligator in the egg white mixture for about 20 minutes.
In a large skillet, heat the olive oil over medium-high heat. Remove the alligator fillets from the marinade and sprinkle them with salt. Carefully place the alligator fillets in the pan, and saute them until browned. Work in batches as necessary. Flip the fillets with tongs or with a spatula, and cook until browned on the other side, and the meat is cooked through. In a medium bowl, cover the bulgur wheat with warm water and allow it to soak for approximately 20 minutes. Pour the bulgur wheat into a strainer, and then squeeze out all of the excess water. Mix the lemon juice, salt, and pepper with the bulgur wheat and set aside.
Wash the parsley, and dry it thoroughly. Chop the parsley very finely and combine it, along with the tomatoes and scallions, with the bulgur wheat mixture. Stir the olive oil into the salad until it is thoroughly covered. Add more lemon juice, salt, or pepper as desired, to adjust the taste. In a large saucepan, melt the butter over high heat. Add the rice and noodles to the pan, and fry them in the butter. Add approximately 1 1/2 cups of water to the pan and lower the heat to medium-low. Cover the pan with a tightly-fitting lid, and allow the rice mixture to steam until all the water is absorbed. Season with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 464,"Morwong Cru 1 1/2 pounds haddock or bream fillets, cut into 1/2-inch cubes. 2 small onions, finely sliced. Juice of 6 lemons 4 ounces cucumber, finely diced 4 ounces carrot, finely diced 4 ounces celery, finely diced Instructions: Place fish, onion and lemon juice in a bowl. Cover with a cloth and place in the refrigerator for 12 hours. When 'cooked' strain off lemon juice and stir in chopped vegetables. Serve this mixture chilled with coconut mayonnaise dressing in a separate bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 465,"Country Ham and Fried Egg on Angel Biscuits 2 1/2 cups all-purpose flour, plus more for rolling 2 tablespoons sugar 2 1/2 teaspoons baking powder 2 teaspoons instant yeast 3/4 teaspoon fine salt 1/4 cup vegetable shortening 1/4 cup (1/2 stick) cold unsalted butter, cut into pats 1 cup milk, at room temperature Cooking spray, to coat 1/4 cup heavy cream, for brushing on top 4 tablespoons unsalted melted butter, for brushing on top 4 tablespoons unsalted butter, divided 4 large eggs Kosher salt and freshly ground black pepper 4 ounces (1/4 pound) country ham, sliced paper thin* Sweet variation: Whipped cream and blackberry topping, recipe below 1 cup fresh blackberries 1/2 cup sugar Whipped cream, to top Instructions: Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet. Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours. Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them. Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open. Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately. *Cook's Note: It's American prosciutto . Blackberry topping: Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 466,"Wanjajeon 4 ounces firm tofu, drained 8 ounces ground beef (see Cook's Note)
8 ounces ground pork
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
4 cloves garlic, grated (about 1 tablespoon)
1 scallion, finely chopped (about 1 tablespoon)
Kosher salt
1 cup all-purpose flour
3 large eggs
1/4 cup plus 2 tablespoons vegetable oil, or more as needed
2 tablespoons soy sauce 2 tablespoons distilled white vinegar
1/4 teaspoon sugar
1/4 teaspoon gochugaru (Korean red cl flakes), optional
Instructions: Position a rack in the center of the oven and preheat the oven to 250 degrees F. For the meatballs: Place the tofu in a piece of cheesecloth or a kitchen towel and wring dry, squeezing to remove as much water as possible. (This also breaks up the tofu into small crumbles.) Crush any remaining large pieces of tofu by rubbing them between your fingers. It should all be finely crumbled and there should not be any big chunks left.
Combine the crumbled tofu, beef, pork, soy sauce, sesame oil, garlic, scallion and 1/4 teaspoon salt in a large bowl. Mix with your hands until the ingredients are well incorporated and the mixture comes together.
Scoop the meat mixture into 18 to 20 meatballs (about 1 1/2 tablespoons each; see Cook's Note), placing them on a large baking sheet or plate. Roll each portion into a ball, then flatten into a 1/2-inch-thick patty, about 1 1/2 inches in diameter.
Add the flour to a large rimmed plate and whisk the eggs in a medium bowl. Heat a large nonstick skillet with 3 tablespoons of the oil over medium-low heat.
Dredge each patty in the flour, coating well on all sides. Smooth out any rough, uneven edges and shape the patty neatly. Working with one at a time, shake off excess flour, then dip and roll the patty around in the egg, making sure to coat thoroughly with no flour peeping through. (All the patties can be dredged and sitting in flour, but be sure to dip the patties in the egg one at a time.) Gently place the egg-coated patty in the heated skillet -- most of the egg will drip off to the bottom, creating a desirable \u201cskirt\u201d that will be served on top. (Do not move the patties around as the top needs to be clean and free of brown bits.) Repeat to add 8 or 9 more patties, or as many as will fit in the skillet without crowding.
Cook without disturbing until the patties are light golden underneath, 4 to 5 minutes. Carefully flip and cook until the other side is light golden, 4 to 5 minutes more.
Transfer the cooked patties to a baking sheet fitted with a wire rack and keep warm in the oven.
Wipe the skillet clean with a paper towel and heat another 3 tablespoons oil over medium-low heat before cooking the next batch of patties.
For the dipping sauce: Combine the soy sauce, vinegar, 2 tablespoons water, sugar and gochugaru (if using) in a small bowl and whisk until the sugar is dissolved. Serve with the wanjajeon.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 467,"Veal Hanson 2 pounds veal loin, pounded 1/2-inch thick (can substitute chicken breasts) Salt and pepper Flour, for dredging 3 tablespoons olive oil 3 tablespoons butter 1 cup molasses porter 1/4 cup Marsala 1/4 cup chicken stock 1 1/2 cups cremini and shiitake mushrooms, quartered including stems with tip removed Serving suggestion: fettuccini, which has been tossed with a bit of olive oil, freshly grated Parmesan cheese, and a handful of freshly chopped parsley Instructions: Take each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick. Season lightly with salt and pepper on both sides, then dredge in flour. Heat olive oil and butter in a large saute pan over medium high heat. Shake off excess flour and saute cutlets for about 2 minutes per side, until lightly browned. Put aside on a cooling rack on top of a baking sheet. Add porter, Marsala, and chicken stock to saute pan. Let reduce on high heat for about 5 minutes. After liquid has reduced by 1/4, add the mushrooms. Reduce heat and let simmer until mushrooms soften and sauce slightly thickens, about 7 minutes. Add veal back to sauce to warm. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 468,"Wild Boar Floridian Sausage 3 1/3 pounds wild boar meat 3/4 pound fatback
1 tablespoon fennel seeds
2 teaspoons anise seeds
2 teaspoons mixed-color peppercorns
1/4 cup fresh sage leaves
2 tablespoons fresh thyme leaves 24 grams sea salt
1/2 teaspoon sweet paprika Pinch of cayenne pepper
5 cloves garlic
Zest of 1 lemon Zest of 1 lime Zest of 1 orange 1 length of fresh hog casing Instructions: Dice the wild boar meat and fatback into cubes that will easily fit into a meat grinder. Partially freeze the meat and fatback to facilitate grinding, about 1 hour. While your meat is freezing, toast the fennel seeds, anise seeds, and peppercorns in a dry pan on the stovetop until fragrant, and grind them in a spice grinder. Mix the ground fennel seeds, anise seeds and peppercorns with the sage, thyme, salt, paprika, cayenne, garlic and citrus zests in a large bowl. When the meat and fatback are almost frozen, remove them from the freezer, and mix them with the other ingredients. Grind everything together through a medium-size die. Add a couple ice cubes at the end of the grinding to push out the last bit of meat in your grinder. Mix the meat vigorously in a stand mixer for a few minutes until the whole batch is very sticky. Pump the mixture into the sausage casings, and twist to create links of your preferred size (8 inches is ideal). ","[Barolo, Barbaresco, Dolcetto, Garnacha]

" 469,"Spicy Coconut Curried Lobster on a bed of Jasmine Rice 2 tablespoons extra-virgin olive oil 3 Scotch bonnet peppers, minced 1 red pepper, julienned 1 red onion, sliced thinly lengthwise 1 teaspoon curry paste 2 cups fish stock 2 cans coconut milk 3 lobsters, boiled, meat removed and chopped 1/4 cup milk 2 tablespoons unsalted butter 1 can pineapple chunks, juice drained 1 teaspoon kosher salt 2 tablespoons sugar 4 scallions, chopped 1 cup cilantro leaves, chopped, plus extra for garnish 1 cup flaked coconut, toasted Jasmine Rice, recipe follows Water 2 cups jasmine rice 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon sugar Toasted coconut, to taste Instructions: In a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce. Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut. Bring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Gewrztraminer]

" 470,"Muffinlettas 4 English muffins, cut in half through centers and toasted 8 slices provolone cheese 6 ounces salami slices (Hormel?) *Available in most TARGET? stores where fresh groceries are sold 8 ounces cooked deli ham (Hormel?) ? cup Market Pantry? Spanish Salad Olives Sliced with Pimentos, rinsed and drained 8 pepperoncini, rinsed and drained, stems removed Instructions: Place the muffins on your work surface, cut sides up. On each muffin, stack 1 piece cheese, 3 slices salami, 2 slices ham, 1 tablespoon olives, and 1 pepperoncini. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 471,"Raspberry Iced Tea Punch 2 nectarines, pitted and sliced 1 pint fresh raspberries 1 lemon, sliced 20 fresh mint leaves, plus more for garnish 3 cups tea, freshly brewed, sweetened to taste and chilled 1 bottle sparkling white wine Ice Instructions: Fill a large pitcher with the nectarines, raspberries, lemon and mint. Then add your tea and let sit for about 5 minutes to infuse. Once you're ready to serve add the sparkling white wine. Pour in glass with ice. Garnish with mint. ","[Sauvignon Blanc, Pinot Grigio, Prosecco]" 472,"Hummingbird Cake Nonstick cooking spray, for the pans 3 cups all-purpose flour, plus more for the pans 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon ground nutmeg 1 1/2 cups granulated sugar 1 1/2 cups canola oil 1 cup sweetened coconut flakes 2 teaspoons pure vanilla extract 3 large eggs 3 very ripe large bananas, mashed (1 1/2 to 2 cups) One 8-ounce can crushed pineapple 1 cup pecans, toasted and chopped Dried pineapple rings, for decorating Toasted coconut chips, for decorating 1 cup (2 sticks) unsalted butter, at room temperature 5 cups confectioners' sugar 1/4 cup buttermilk 2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt Instructions: For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out. Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl. Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans. Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife. For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use. Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 473,"\Macro\ Platter 1/4 cup raw brown rice 1/3 cup chopped kale (2-inch square pieces) 1/3 cup chopped broccoli 1/3 cup sliced sweet potatoes (1/4-inch pieces) 1 hard-boiled egg 1/3 cup chopped avocado Instructions: Place the brown rice in a saucepan with 1/2 cup water. Bring to a boil, reduce the heat to low and simmer, covered, until almost all the water is absorbed, approximately 40 minutes.
In a pot with a steamer basket, bring a small amount of water to a boil. Add the kale to the basket and steam for about 10 minutes, making sure to add more water if needed; set aside. Add the broccoli to the steamer basket and steam for about 6 minutes; set aside. Add the sweet potatoes and steam until just tender, 10 to 20 minutes. (Alternatively, if space allows, steam the vegetables together, making sure to remove each type as it cooks.)
Place the rice, kale, broccoli and sweet potatoes into different sections of a compartmentalized lunch box. Cut the egg in slices, if desired, and place in another section. Finally, add the avocado. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 474,"Honey-Mustard Dressing 1/4 cup plus 1 tablespoon Djion mustard 1/4 cup honey 1/4 cup cider vinegar 1 1/2 teaspoons kosher salt 1/4 cup plus 2 tablespoons vegetable oil, like soy, peanut, or corn Instructions: In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer]" 475,"Sweet Plantain Soup with Pineapple Blood Orange Salsa 1/2 cup diced fresh pineapple 1 blood orange, peel and pith removed, cut into supremes and diced 1 tablespoon finely chopped fresh ginger 1 serrano cl, stemmed, seeded, and minced 2 tablespoons fresh lime juice 1 salt 1/4 teaspoon pepper 1 1/2 tablespoons unsalted butter 2 large ripe plantains, peeled and sliced on the diagonal into 1 1/2inch pieces 2 teaspoons dried oregano, crumbled 2 leeks, white parts only, well rinsed and finely sliced 2 medium parsnips, peeled and finely chopped 3 cups chicken stock 3 cups milk Juice of 1/2 lemon 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: In a small glass bowl, combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hours before using. In a large heavy skillet, heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown. Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over mediumhigh heat. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls, garnished with a dollop of the salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 476,"Orecchiette with Clams and Broccoli Kosher salt 12 ounces orecchiette 2 cups grated broccoli florets (grated on the large holes of a box grater) 1/4 cup breadcrumbs 3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 24 littleneck clams, scrubbed 1/4 cup dry white wine 2 tablespoons unsalted butter Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the grated broccoli during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain. Meanwhile, combine the breadcrumbs and 2 teaspoons olive oil in a small nonstick skillet over medium heat. Season with salt and cook, stirring occasionally, until golden brown, about 5 minutes; remove to a bowl. Heat the remaining 3 tablespoons olive oil with the garlic in a separate pot over medium-high heat. Cook until the garlic is just golden, about 3 minutes. Add the red pepper flakes, clams and wine. Cover and cook until the clams open, 5 to 7 minutes; remove the clams to a bowl using a slotted spoon (discard any unopened clams). Add the butter, pasta, broccoli and 1/2 cup of the reserved cooking water to the pot; cook, stirring, until the pasta is well coated, about 1 minute. Gradually add the remaining 1/2 cup cooking water if the pasta seems dry. Stir the clams and any juices into the pasta. Drizzle each serving with olive oil and sprinkle with the breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 477,"Fig, Cream Cheese and Mint Tart 1lb 2oz/500g homemade or store-bought short pastry All-purpose flour, for dusting 1 generous cup/9 1/2 fl oz/260ml whipping cream 3/4 generous cup/5 1/2oz/165g cream cheese 3 big squidges of honey 1 tbsp Marsala (optional) 12 to 16 figs, each cut into 6 pieces Handful of green shelled pistachios, walnuts, or pecans, halved 1 bunch of fresh mint, ripped or roughly torn Instructions: Preheat the oven to 350 degrees F (180 degrees C).
Roll out the pastry on a floured counter to the thickness of a 1-cent piece and use it to carefully line the pan. Homemade pastry is short and so will be quite crumbly. Don't be alarmed by this, you can patch it together in the pan. Take a small ball of the pastry (the size of a nickel) and use it to gently ease the dough down into the pan. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the pan to loosen. Put in the refrigerator for about 15 minutes, or until firm.
Remove the tart from the refrigerator. Take a piece of parchment paper slightly larger than the pan and scrunch it up, then unscrunch it and line the pan with it. Fill it with pie weights or dried beans and \blind bake\ in the oven for 20 to 25 minutes, or until the pastry feels sandy to the touch. Remove the paper and bake for an additional 5 minutes. Remove from the oven and set aside.
For the filling, put the cream in a bowl and whip until beginning to thicken, then fold it into the cream cheese and mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Serve with a sweet wine such as Asti.
Figs and mint are delicious, so sprinkling some torn mint leaves over the tart works really well. This tart is best eaten on the day it is made. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 478,"Dal--Indian Split Pea Soup and Fresh Tomato Relish 1 tablespoon unsalted butter 1 cup finely minced onion (about 2 medium) 4 teaspoons finely minced garlic 4 teaspoons finely minced ginger root 1 teaspoon finely minced jalapeno, or to taste 2 cups yellow split peas, washed 1 teaspoon ground coriander seed 1 teaspoon ground cumin seed 1 teaspoon celery seed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground clove 8 cups chicken stock 12 cooked shrimp 1 cup finely diced fresh tomato 1/4 cup finely chopped onion 1/4 cup minced cilantro leaves 1/2 teaspoon minced jalapeno 2 teaspoons fresh grated lemon juice 1/2 teaspoon grated lemon rind Instructions: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry. While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 479,"Instant Pot Caramelized Onions 2 tablespoons unsalted butter 2 tablespoons olive oil 3 pounds yellow onions (about 10 small), halved and sliced 1/2 inch thick 2 large sprigs fresh thyme 1/2 teaspoon sugar Kosher salt and freshly ground black pepper 1 tablespoon balsamic vinegar Instructions: Set a 6-quart Instant Pot? to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color.
Set the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 480,"Grilled Salmon with Rosehip Sauce and Smoked Oyster Potato Cakes 1 quart vegetable stock (4 cups or 32 ounces) 1 tablespoon balsamic vinegar 2 tablespoons brown sugar 1/2 orange juiced, plus zest 1/2 cups reconstituted seedless rosehips (available at most health food stores) Pinch of salt 10 canned smoked oysters, coarsely chopped 2 cups coarsely mashed potatoes (russets cooked with skin on) 1 egg 1/2 cup scallions, thinly sliced 1 teaspoon fresh thyme, chopped Salt and freshly ground pepper, to taste 4 (5-ounce) salmon fillets Instructions: For the Rosehip Sauce: Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup. For the Smoked Oyster Potato Cakes: Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet. TO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 481,"Salt and Pepper Biscuits with Bacon Butter 2 1/2 cups all-purpose flour 2 teaspoons baking powder
1 1/2 teaspoons ground black pepper 1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon baking soda
8 tablespoons unsalted butter, cubed and chilled
1 to 1 1/4 cups buttermilk, plus more for brushing 2 teaspoons flaky salt, such as Maldon
Bacon Butter, recipe follows 8 slices bacon 1/2 cup (1 stick) unsalted butter, at room temperature 1/8 teaspoon freshly ground pepper Pinch kosher salt Instructions: Preheat the oven to 425 degrees F and place rack in the center of oven. Line a baking sheet with parchment paper and set aside. In large bowl, whisk to combine the flour, baking powder, 1 teaspoon of the pepper, the salt, sugar and baking soda. Cut the butter into the flour until combined, and then stir in 1 cup of the buttermilk, adding 1/4 cup more if needed, until a rough dough forms. Turn the dough onto a work surface, knead gently to combine, and then pat into an 8-inch square. Cut into 9 square biscuits and place on the prepared baking sheet about 2 inches apart. Brush the tops with buttermilk and sprinkle the flaky salt and the remaining 1/2 teaspoon pepper over the tops. Bake until the tops are golden and the biscuits are fluffy and cooked through, 20 minutes. Slather with Bacon Butter to serve. In a skillet set over medium heat, cook the bacon until lightly crisp, 3 to 5 minutes per side. Drain on a paper-towel-lined plate and reserve 1 tablespoon of the bacon fat. Place the bacon in a food processor with the butter and the reserved bacon fat. Add the pepper and salt. Pulse until well combined. Refrigerate until the butter firms up. Yield: 1/2 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 482,"Cornbread Panzanella Sour Cream Cornbread, recipe follows, cut into 1-inch cubes 1 pound very ripe tomatoes, cut into 1-inch pieces
3 celery stalks, thinly sliced
3 scallions, thinly sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup torn fresh basil leaves
Cooking spray, for the skillet 1 1/4 cups self-rising buttermilk cornmeal mix
One 15-ounce can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs
Instructions: Preheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes. Meanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately. Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray. In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes. Adapted from \Home Cooking with Trisha Yearwood\ by Trisha Yearwood ? Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 483,"Homemade Vanilla Extract 16 used vanilla beans, plus more if needed One 750-milliliter bottle brandy Instructions: Fill a quart mason jar with vanilla beans standing on end. Top up with brandy to cover the beans and seal. Let it sit for a month before using to allow the vanilla to permeate the brandy. Top up with fresh beans and brandy from time to time. ","[Cognac, Armagnac, Calvados]" 484,"Spicy Sausage Ragu Nachos With Pickled Onions 3 cloves garlic, smashed 2 stalks celery, diced 2 onions, diced 1 small fennel bulb, top and core removed, diced 3 tablespoons extra-virgin olive oil Kosher salt 2 cups tomato paste 2 cups hearty red wine 2 pounds spicy Italian sausage, casings removed 2 bay leaves 1 bunch thyme, tied with butcher's twine 3/4 cup red wine vinegar 1 1/2 tablespoons sugar Kosher salt 2 to 3 dashes hot sauce (such as Tabasco) 1 red onion, sliced into thin rings 1 large bag corn tortilla chips 1/2 to 3/4 cup grated parmigiano-reggiano cheese 1/2 to 3/4 cup grated fontina cheese 1 chipotle cl in adobo sauce, chopped, plus 1 1/2 teaspoons sauce from the can 1/2 cup (4 ounces) mascarpone cheese 1 cup packed arugula Instructions: Make the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to make a coarse paste. Coat a wide, deep pan with the olive oil and put over medium-high heat. Add the pureed veggies and season with salt; cook until all the liquid has evaporated and the veggies begin to stick to the pan-you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the browned bits, then let the crud form again. Be patient here and don't rush it: This is where the big flavor develops; it will take up to 30 minutes. When the lovely brown crud has formed and been scraped down a couple of times, stir in the tomato paste. Let it start to brown a little, stirring, 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so move fast: Add the wine, stir to combine and scrape up any remaining browned bits. Cook until about half of the wine has evaporated, 4 to 5 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 10 to 15 minutes. (This is where another round of big flavor is formed, so take your time.) Add enough water to cover the meat by about 1/2 inch. Stir to combine well, then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking for 3 hours, tasting, seasoning and adding more water as needed. Discard the bay leaves and thyme. Meanwhile, make the pickled onions: Combine the vinegar, 1/2 cup cold water, the sugar, 1 tablespoon salt and the hot sauce in a bowl. Add the sliced onion and let sit, at least 1 hour. Drain. Assemble the nachos: Preheat the oven to 350 degrees F. Spread a layer of tortilla chips on an ovenproof platter. Top with a layer of the ragu and cover with the parmigiano and fontina cheeses. Bake until the cheeses melt, 5 to 10 minutes. Meanwhile, mix the chopped chipotle, adobo sauce and mascarpone in a bowl. Sprinkle the arugula over the nachos and finish with dollops of the chipotle mascarpone and the pickled onions. A gooey cheesy treat. Delish. ","[Barolo, Barbaresco, Dolcetto, GSM]" 485,"Pork Bolognese Pappardelle 1 teaspoon grape seed oil 1 pound ground pork 1/4 cup red wine (Chianti) 2 tablespoons minced garlic 1 medium onion, small diced 2 large ripe tomatoes, chopped (keep juices) 1 large bell pepper, cored, small diced 1 tablespoon chopped fresh basil 1 sprig fresh thyme 1/4 cup heavy cream Salt and freshly ground black pepper
Salt and freshly ground black pepper 2 pounds cooked pappardelle, for serving Instructions: In a large skillet over medium-high heat, add the grapeseed oil until warmed. Then add the ground pork, cooking until browned, 7 to 8 minutes. Remove the meat from the skillet.
In a second skillet over medium-high heat, add the wine, garlic and onions, stirring throughout the cooking until translucent, about 10 minutes. Add the cooked pork, tomatoes and peppers, and then stir in the basil and thyme. Bring the mixture to a slow roll, reduce the heat to low and simmer, covered, for 15 minutes. Add the cream and finish for 5 minutes. Finish with salt and pepper to desired taste. Toss the bolognese with cooked pappardelle and serve. (Shelf Life: 5 days.) ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 486,"Heirloom Tomato Salad 4 heirloom tomatoes Sea salt and black pepper 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 bunch basil Instructions: Slice tomatoes right before serving, put them on a platter. Sprinkle with sea salt and black pepper and pour olive oil and balsamic over the tomatoes. Chiffonade the basil leaves and sprinkle on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 487,"Portobello Burgers 2 tablespoons brown spicy mustard 3 tablespoons balsamic vinegar 1/2 cup olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon hot sauce 4 portobello mushroom caps 4 slices Gouda cheese 1/2 cup mayonnaise 4 hamburger rolls 1 red onion, sliced 4 leaves butter lettuce 1 tomato, sliced Instructions: Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours. Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling. In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade. Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 488,"Garlic Bread 6 large garlic cloves, chopped 1/4 cup chopped flat-leaf parsley 1/4 cup chopped fresh oregano leaves 1/2 teaspoon kosher salt Freshly ground black pepper 1/2 cup good olive oil 1 loaf ciabatta bread 2 tablespoons unsalted butter Instructions: Preheat the oven to 350 degrees F. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 489,"Red Cabbage Slaw One 3-pound head red cabbage, cored, trimmed, and finely shredded on a vegetable slicer 2 tablespoons kosher salt plus more 1 1/4 cups cider vinegar 1/2 cup plus 1 tablespoon sugar 3/4 cup water Instructions: Place the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Garnacha]" 490,"Apple Banana Tart with Warm Maple Syrup 1/2 cup milk 1/2 cup heavy cream 1 vanilla bean, or vanilla extract, to taste (approximately 1 teaspoon) 1/4 cup sugar 4 egg yolks 4 Granny Smith apples, peeled, cored and chopped 4 bananas, chopped 1/4 cup (1/2 stick) butter 1 teaspoon ground cinnamon 1 lime, juiced 1/2 cup oatmeal 1/4 cup all-purpose flour 1/4 cup sugar 1/2 cup (1 stick) unsalted butter 1 prepared 10-inch pie crust 1/2 cup maple syrup Instructions: In a medium saucepan, heat the milk, heavy cream, vanilla bean or extract, and half the sugar to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea is to avoid making scrambled eggs! Continue cooking on medium heat until the mixture begins to thicken so it will coat the back of a spoon, about 5 minutes. Remove from heat and allow to cool. In a large skillet, saute the apples and bananas in the butter and add cinnamon and lime juice and stir to coat. Bring to a simmer over medium heat and allow to cook until apples are tender and caramel colored, about 20 to 25 minutes and let cool. Preheat oven to 350 degrees F For the crumb topping, using a wooden spoon, mix oatmeal, flour, sugar and butter until the mixture resembles bread crumbs. Combine the now cooled apples with the cream, pour into the pie shell and top with oatmeal mixture. Bake until crust is completely baked and golden brown, about 15 minutes. Heat maple syrup as an accompaniment, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 491,"Zucchini with Parmesan 8 medium zucchini Good olive oil 2 large yellow onions cut in half and sliced 1/2 inch thick Kosher salt Freshly ground black pepper 1/2 cup freshly grated Parmesan cheese Instructions: Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately. Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 492,"Shepherds Pie with Scallion-Cheese Crust 1 tablespoon olive oil 1/2 pound minced British lamb 1 pound minced beef 2 medium onions, peeled and chopped 3 carrots, peeled and chopped very small 1/2 pound cremini mushrooms 1 level tablespoon tomato puree 1 tablespoon chopped fresh thyme leaves 2 tablespoons chopped fresh parsley leaves 1/2 teaspoon ground cinnamon 1 level tablespoon all-purpose flour 1 cup red wine 1 1/2 cups fresh beef stock Salt Freshly ground black pepper 2 pounds Yukon gold potatoes 2 tablespoons butter Salt Freshly ground black pepper 1 cup scallions, cleaned and chopped 1 cup mature Cheddar, coarsely grated Instructions: Pre-heat the oven to 400 degrees F. Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked. Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.) When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 493,"Broccoli Soup 1 tablespoon butter 6 garlic cloves, sliced 4 shallots, sliced 1 leek, white part only, sliced 1 sprig thyme 1 small onion, sliced 2 heads broccoli, stems sliced, and green tips reserved for puree 8 cups chicken stock 1 bay leaf Salt and freshly ground black pepper Instructions: In a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant. Add the broccoli stem slices and saute until softened. Pour in the chicken stock and bay leaf and simmer for about 20 minutes. In the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and \shock\ in a bowl of iced water. Drain the green tips and puree in a blender. Set aside. Puree the soup in a blender and strain through a fine chinoise into a large serving bowl. Add the green tip puree and season with salt and pepper, to taste. Serve piping hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 494,"Spicy Beef Salad 1 pound beef, cut into thin strips about 2 inches long by 1 inch wide 2 large Japanese cucumbers, peeled, halved and sliced into thin crescents 1 tablespoon thinly sliced lemon grass 1 1/2 tablespoons roasted rice powder, optional 5 cloves very fresh garlic, thinly sliced 1/2 cup thinly sliced shallots 1/2 cup chopped fresh mint leaves 1/4 cup fresh lime juice 3 to 4 tablespoons fish sauce 1/2 cup chopped cilantro 2 to 3 Thai chiles, or serranos, thinly sliced with seeds 2 teaspoons sugar 1 head romaine, inner leaves only 3 green onions, sliced diagonally Instructions: Prepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices. In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold. ","[Syrah, Malbec, Tempranillo, Garnacha]" 495,"Polish Pierogies 1 pint sour cream 5 cups flour 2 tablespoons melted butter 2 whole eggs 1 egg yolk 2 teaspoons salt 2 teaspoons olive oil 1/2 pound ground beef Salt Freshly ground black pepper 1/2 pound soft farmers cheese 2 tablespoons minced shallots 2 tablespoons minced garlic 1/2 cup green onions, chopped 1 whole egg 4 tablespoons butter 1 tablespoon finely chopped fresh parsley leaves 1/2 cup sour cream Instructions: For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi's. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi's on a platter. Garnish with parsley and serve with sour cream. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 496,"Crispy Fish with Semolina Polenta, Broccolini and a Cilantro-Citrus Salad Semolina Polenta: 1 cup heavy cream 1 cup chicken broth 1/3 cup semolina flour
1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper Broccolini: 24 pieces broccolini (see Cook's Note) 3 tablespoons grapeseed oil
1 lemon, juiced
Cilantro-Citrus Salad: 1 cup mandarin orange segments plus 2 tablespoons juice 1/2 cup lemon juice
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
1 cup grapeseed oil
1/2 cup extra-virgin olive oil
12 thin slices red onion 1 bunch cilantro, leaves picked
Crispy Fish: Canola or vegetable oil, for frying 2 cups all-purpose flour
2 cups rice flour
2 cups semolina flour
1 quart whole milk
12 large eggs
Six 8-ounce flounder filets Instructions: For the semolina polenta: Combine the heavy cream and chicken broth in a small pot and bring to a boil. Slowly whisk in the semolina, bring the polenta back up to a boil and then reduce the heat to medium. Simmer the polenta, stirring regularly, until thickened, about 20 minutes. Stir in the Parmesan and season with salt and pepper. Keep warm. For the broccolini: Bring 1 gallon water and 2 tablespoons salt to a rolling boil in a large pot. Set up an ice bath for shocking the broccolini after blanching. Blanch the broccolini in batches until crisp-tender, 45 to 60 seconds, and then immediately transfer to the ice bath. Remove the broccolini from the ice bath and dry with a towel. Heat a saute pan over high heat, add the grapeseed oil and saute the broccolini until lightly charred, 2 to 3 minutes. Season with salt and pepper and then squeeze the lemon juice over the top. For the cilantro-citrus salad: Add the orange juice, lemon juice, basil and oregano to a blender. Start blending and slowly add the grapeseed and olive oils until emulsified. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Combine the orange segments, red onion and cilantro in a bowl. Add one quarter of the salad dressing and toss to coat. Reserve the remaining salad dressing. For the crispy fish: Fill a deep fryer with canola oil and heat to 350 degrees F. Combine the all-purpose flour, rice flour, semolina, 2 tablespoons salt and 1 tablespoon pepper in a bowl and mix well. Add the milk and eggs to a separate bowl and whisk to combine. Right before serving, dredge each of the flounder filets in the flour mixture, then the egg wash and then back in the flour mixture. Fry the breaded filets until golden brown and cooked through, 4 to 5 minutes. Transfer the fish to a plate layered with paper towels and sprinkle with some salt and pepper. For plating: Divide the polenta among 6 plates and drag it from one side of the plate to the other. Put some of the broccolini in the center of each plate and top with a piece of fish. Place some of the cilantro-citrus salad next to the fish. Drizzle the remaining salad dressing over the fish and around the plates. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 497,"Baby Back Ribs 1 tablespoon vegetable oil 1/2 large onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1/4 cup bourbon
1 cup ketchup 1/2 cup brewed coffee
1/3 cup light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 racks baby back pork ribs (4 to 5 pounds)
Instructions: Heat the oil in a medium saucepan over medium heat. Add the onions, garlic, chili powder and 1/2 teaspoon salt and cook, stirring occasionally, until the onions are softened, about 10 minutes. Add the bourbon and cook until slightly reduced, 2 to 3 minutes. Then add the ketchup, coffee, 1/2 cup water, brown sugar, cider vinegar and Worcestershire. Increase the heat and bring to a boil; lower the heat and simmer until slightly thickened and the onions are tender, about 25 minutes. Transfer the mixture to a blender and puree until smooth (be careful when blending hot liquids). Transfer the sauce to a bowl and cool slightly. Preheat the oven to 325 degrees F. Line a baking sheet with heavy-duty aluminum foil. Sprinkle the ribs with salt and pepper, and coat the racks on both sides with about 2 cups total of the barbecue sauce (reserve the remaining sauce). Put the ribs, bone-side down, on the prepared baking sheet and wrap each rack with foil. Bake until the meat is tender and pulling away from the bone, about 2 hours. Remove the foil and turn the ribs bone-side up. Preheat the broiler to high. Brush the bone side of the ribs with half of the remaining sauce, and broil until lightly charred in spots, about 5 minutes. Turn the ribs over, brush with the remaining sauce and broil again until charred stops on top, another 5 minutes. Cut the racks in half and serve. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 498,"Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) 6 cups olive oil or vegetable oil, for frying 1 medium-sized head cauliflower (about 1 pound) 1 1/2 pounds ground beef, lamb, or veal 1 small onion, finely chopped 1/2 teaspoon ground cinnamon 1/2 cup chopped fresh parsley leaves 1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large eggs beaten All-purpose unbleached flour, as needed, for dredging Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 tablespoons tomato paste 1 cup water 1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander) 1/2 teaspoon ground red chili Instructions: Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F. Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets. Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl. Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour. Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain. Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 499,"SmoothTEA 5 red tea bags (or red zinger) 2 tablespoons pure cane sugar or honey (or more if youprefer your tea drinks a bit sweeter) 1/4 cup half-and-half or 1-percent milk One 10-ounce bag frozen mixed berries, thawed Ice cubes Instructions: Bring 4 cups water to a boil over high heat in a medium saucepan. Add the tea bags and remove from the heat. Let the tea bags steep for 5 minutes. Stir in the sugar while still warm so that the sugar will dissolve. Refrigerate until cold, at least 30 minutes.

Put the cold tea, half-and-half, berries and a few cups of ice cubes in a blender and blend until smooth. Divide the drink among 4 tall glasses. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 500,"Pistachio Orange Shortbread 3/4 cup (1 1/2 sticks) unsalted butter, plus additional for buttering pan, at room temperature 1/2 cup granulated sugar 2 large egg yolks 1 teaspoon finely grated orange zest 1 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 3/4 cup chopped pistachios Sanding sugar, for sprinkling 4 ounces bittersweet chocolate, melted Instructions: Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely. Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 501,"Spinach Salad with Strawberries 1 cup pecans 1 egg white 3/4 teaspoon vanilla 1 cup sugar 1 tablespoon water 1 cup salad oil 1/3 cup cider vinegar 1/4 cup sugar 1 tablespoon poppy seeds 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon celery seed 2 tablespoons corn syrup 6 cups fresh spinach, washed and dried 2 cups strawberries, sliced (or any fruit desired for color) 3/4 cup red onion, thinly sliced 1 cup fresh mushrooms, sliced Instructions: Make spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes. For dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 502,"Caramel Orange Crispy Rice Treats 1 cup sugar Water to cover 3 1/2 cups crispy rice Grated orange rind from 1 orange Instructions: Place sugar in a saucepan and add enough water to cover. Cook until golden amber in color. Stir in the crispy rice and grated orange rind. Pour into greased 8 by 8-inch pan and press lightly to pack down. Cool and cut into bars and serve. ","[Chardonnay, Moscato, Riesling]" 503,"Herb and Garlic Crusted Halibut with Oven Baked Ratatouille 2 tablespoons chopped parsley 2 tablespoons chopped chives 2 tablespoons chopped chervil 2 tablespoons chopped tarragon 4 cloves chopped garlic 1 tablespoon chopped lemon zest 1/4 cup plus 2 tablespoons olive oil 1 1/2 cups fresh bread crumbs 4 (6-ounce) halibut fillets Salt and pepper 2 large red onions, thinly sliced 1/2 cup olive oil 6 cloves garlic, finely sliced Salt and freshly ground pepper 2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl 1 large eggplant, sliced 1/2-inch thick 2 zucchini, sliced 1/2-inch thick 2 red bell peppers, seeded and cut into eighths 2 yellow bell peppers, seeded and cut into eighths 5 plum tomatoes, cored and cut into 1-inch thick slices Fresh parsley, for garnish Instructions: Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more. Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 504,"Pecan Pie 1 premade pie crust 1/2 cup finely ground pecans 3 eggs, lightly beaten 3/4 cup light karo syrup 3/4 cup light brown sugar 3 tablespoons butter, melted Dash of salt 1 cup pecan halves 1 cup coarsely chopped pecans Instructions: Preheat oven to 350 degrees. Line a 9-inch pie plate with pie crust and form a fluted edge or decorative crust. Chill crust. In a bowl mix together eggs, syrup, sugar, butter and salt. Spread coarsely chopped pecans in bottom of pie shell. Pour egg and sugar mixture over pecans. Arrange pecan halves on top in a decorative design. Bake for one hour or until firm. Cool pie and serve with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 505,"Ricotta Fritters 4 eggs 1/4 cup sugar 1 pound ricotta cheese 1/2 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 cup cake flour 1 tablespoon baking powder 1 pinch salt Oil, for frying Powdered sugar Chestnut honey Instructions: Mix eggs and sugar together. Add ricotta and vanilla. In a separate bowl sift together all- purpose flour, cake flour, baking powder, and salt. Add to egg mixture. Beat until smooth. Fill a pot or deep-fryer half full with oil. Heat until oil gets to 350 degrees F. Drop dough into hot oil by the tablespoonful. Fry until golden brown. Remove from oil, and drain on a paper towel. Dust with powdered sugar, drizzle with warm chestnut honey, and serve immediately. ","[Prosecco, Moscato, Vinho Verde, Cava]" 506,"Eggplant and Tomato Stew 4 eggplants, trimmed but whole Olive oil, for sauteing 1 Spanish onion, chopped 4 cloves garlic, chopped 2 round, ripe tomatoes, chopped 1 teaspoon hot pepper sauce 1 tablespoon ketchup 1 tablespoon parsley, chopped Serving suggestion: lavash crackers. Instructions: Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.
Remove all the meat from the eggplant. In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor.
Pulse until it becomes creamy.
Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter. ","[Syrah, Malbec, Tempranillo, Garnacha]" 507,"One-Pot Cajun Chicken Pasta 2 tablespoons olive oil 1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces 2 1/2 teaspoons Cajun seasoning 2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips 1 small yellow onion, thinly sliced 2 cloves garlic, chopped 12 ounces smooth penne (see Cook's Note) 4 cups low-sodium chicken broth One 14.5-ounce can diced tomatoes 6 ounces cream cheese, cubed, at room temperature Kosher salt 4 scallions, sliced, for serving Instructions: Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring 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. Stir in the garlic and cook until softened, 1 minute. Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes. Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 508,"Grilled Cheese with Apple and Bacon 2 1/2 pounds assorted tomatoes (heirloom, vine and plum) 1/2 cup cherry tomatoes, for garnish (optional) 1/2 cup extra-virgin olive oil, plus more for drizzling 6 cloves garlic 2 small onions, sliced Kosher salt and freshly ground pepper 1 quart chicken stock 2 bay leaves 4 tablespoons unsalted butter 1/2 cup chopped fresh basil 3/4 cup heavy cream Instructions: Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side. Serve with Roasted Tomato Soup, recipe follows. Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes. Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves. Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 509,"Asparagus and Beet Tart 3 small beets 2 tablespoons unsalted butter 1 onion, halved and thinly sliced 2 teaspoons chopped fresh lemon thyme (or regular thyme) Kosher salt and freshly ground pepper 1 sheet frozen puff pastry (half a 17-ounce package), thawed
1 large egg, lightly beaten 1/2 bunch thin asparagus, trimmed and cut into 3-inch pieces 2 tablespoons extra-virgin olive oil 2 ounces goat cheese, crumbled 1 tablespoon chopped fresh chives Instructions: Preheat the oven to 425 degrees F. Put the beets in a small baking dish and add about 1/2 inch water. Cover with foil and bake until the beets are easily pierced with the tip of a knife, 1 to 1 1/2 hours. Transfer the beets to a plate and let cool. Wipe off the skins with a paper towel and slice into small wedges; set aside. Meanwhile, heat the butter in a medium skillet over medium heat. Add the onion, 2 tablespoons water, 1 teaspoon thyme, a big pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the onion is tender and caramelized, 20 to 25 minutes. (Add 1 to 2 teaspoons more water to the skillet, if needed.) Transfer the onion mixture to a food processor and puree until smooth. Let cool. Roll out the puff pastry into a 9-by-11-inch rectangle on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Score a 1-inch border around the edge of the dough with a paring knife. Brush the border with the beaten egg. Spread the onion puree inside the border.
Combine the beets, asparagus, olive oil, the remaining 1 teaspoon thyme, 1/2 teaspoon salt and a few grinds of pepper in a bowl and toss to coat. Arrange on top of the onion puree.
Bake the tart until the dough is well browned and the asparagus is tender, 30 to 35 minutes. Scatter the goat cheese and chives on top. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 510,"Essential Freezer Items: Feasts from the Freezer Pastry shells Phyllo dough Puff-pastry dough Tortillas Wonton skins Breadcrumbs-homemade Grated Parmigiano-Reggiano Frozen vegetables Flavored butters Nuts and Berries Poultry, uncooked--9 months Poultry cooked--4 to 6 months Steaks--6 to 12 months Chops--4 to 6 months Hamburger--3 to 4 months Ham, cooked--1 to 2 months Bacon--1 to 2 months Meat casseroles, cooked--3 months Lean fish--6 months Fatty fish--2 to 3 months Shellfish--3 to 6 months Vegetables--8 to 10 months Fruit pies, unbaked--8 months Fruit--6 months Butter--6 to 9 months Bread, cake and cookies--3 months Soups and stews--2 to 3 months Ice cream and sorbet--2 months Instructions: Check below for storage life. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 511,"Pecking Duck Necks 2 tablespoons garlic powder 1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon salt
1 tablespoon powdered chicken seasoning
1 tablespoon sugar
2 teaspoons ground white pepper
Oil, for frying 1 cooked Peking duck neck, cut into 1/2-inch pieces
Instructions: Mix together garlic powder, chili powder, paprika, salt, chicken seasoning, sugar and white pepper, then reserve. Heat oil in a deep-fryer. Fry duck neck pieces until crispy and drain. Sprinkle with spice mix and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 512,"Forest Spread and Pate Platter with Sliced Baguette 1/2 pound cremini mushrooms, coarsely chopped 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 large shallot, finely chopped 1/2 teaspoon ground thyme Salt and pepper 1/2 cup dry Sherry 1 loaf baguette, sliced at bread counter of market 8 ounces pate, available in specialty foods case of market, choose country or mousse-style, any flavor, ask for tastings, to choose Cornichons, for garnish Capers, for garnish Chopped fresh parsley, for garnish Instructions: Heat a skillet over moderate heat. Finely chop mushrooms in a food processor. Add the oil and butter to the skillet, then add the shallots and mushroom bits. Season mushroom with ground thyme, salt, and pepper. Saute shallots and chopped mushrooms until mushrooms are deep brown and tender, about 6 minutes. Deglaze pan with Sherry. Transfer mushroom spread to a small bowl or other serving dish. Place mushroom dish on a platter alongside the store bought pate. Garnish tray with sliced baguette, cornichons, capers, and a sprinkle of chopped parsley. Enjoy bread rounds with a slather of pate topped with mushrooms. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 513,"Homemade Cheddar Crackers 8 ounces sharp Cheddar, finely grated 1 cup all-purpose flour
4 tablespoons (1/2 stick) butter, cut into pieces
1/2 teaspoon kosher salt
1/2 teaspoon seasoned salt
Pinch of cayenne
3 tablespoons ice water
Instructions: Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat. Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 514,"Crepes au Salmon Vin Blanc 4 1/2 teaspoons butter 3 tablespoons all-purpose flour 3/8 cup fish stock 1/4 cup dry white wine Freshly ground salt Freshly ground white pepper 4 ounces fresh salmon cutlet 1/2 cup whipping cream 2 crepes, (homemade or store bought) 1 tablespoon Parmesan cheese Instructions: Melt the butter in a heated pot and stir in the flour. Cook gently. Gradually whisk in the fish stock and bring to a boil. Stir in the white wine and season with salt and pepper. Reduce heat and simmer gently. In another saucepan, poach the salmon in the cream over low heat about 10 minutes. Drain the cream from the cooked fish and add to the fish sauce. Pour half of the sauce into a bowl and flake the fish into it, removing all the bones. Spoon the mixture into the center of the crepes and fold over. Place on a serving dish and pour the remainder of the sauce over the top. Sprinkle the cheese on top and place under the broiler to brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 515,"Chocolate-Avocado Banana Bread Cooking spray 1/2 small firm-ripe avocado, chopped 1 large egg 1 1/2 teaspoons pure vanilla extract 1 teaspoon orange zest 3 very ripe bananas, mashed 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 3/4 cup sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon fine salt Large pinch ground allspice 1/2 cup plus 2 tablespoons semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray. Pulse the avocado, egg, vanilla and zest in a food processor until smooth. Transfer the mixture to a large bowl, and fold in the bananas. Whisk together the flour, cocoa powder, sugar, baking soda, cinnamon, salt and allspice in a medium bowl. Fold the flour mixture and 1/2 cup of the chocolate chips into the avocado mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 516,"Triple Mint Choc Chip Ice Cream One 48-ounce carton vanilla ice cream, softened 1/3 cup semisweet chocolate chips
1/3 cup white chocolate chips
1/3 cup chopped frozen mint patty candies 1/3 cup chopped frozen creme de menthe candies, such as Andes
1/3 cup mint candy-covered chocolate candies, such as M and M's Instructions: Stir together the ice cream, chocolate chips, white chocolate chips, mint patty candies, creme de menthe candies and mint candies in a large bowl until combined. Transfer to a container, cover and freeze for 4 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 517,"Peach Cobbler with Frozen Peaches Butter, for greasing baking dish 3 pounds frozen peaches 2 cups sugar 1/2 cup all-purpose flour (note: we did not do this in the show, but it is necessary) 3 tablespoons lemon juice Pinch of salt 3 cups all-purpose flour 3 heaping tablespoons sugar, plus extra for sprinkling over the top 1 1/2 tablespoons baking powder Pinch of salt 3 tablespoons butter 3 tablespoons vegetable shortening or lard 3/4 cup whole milk 2 whole eggs Vanilla ice cream or fresh whipped cream, for serving Instructions: Preheat the oven to 400 degrees F. Butter a baking dish. For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside. For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.
Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a \cobbled\ texture. Sprinkle additional sugar over the top. Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 518,"Burrata Crostini 1 tbsp. olive oil 2 cloves garlic, thinly sliced 1 tsp. crushed red pepper flakes 4 cups chard, chopped ? cup water Salt and pepper to taste 2 tbsp. Marie's? White Balsamic Shallot Vinaigrette 8?-inch-thick baguette slices, toasted 8 oz. burrata cheese 2 tsp. lemon zest Red pepper flakes for garnish Instructions: For the chard: Preheat a saute pan over medium heat and coat with olive oil. Add garlic slices and cook until fragrant. Add red pepper flakes and chard and cook until wilted. Add water and cook for about 10 minutes until chard is tender. Season with salt and pepper. Turn heat off and stir in Marie's® White Balsamic Shallot Vinaigrette.\n\nTo assemble the crostini: Top each toasted baguette slice with a spoonful of burrata followed by greens. Garnish with lemon zest and additional crushed red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 519,"Ham and Egg Tea Sandwiches 6 large eggs 2 tablespoon mayonnaise 1/4 teaspoon paprika 1 tablespoon chopped fresh dill Kosher salt and freshly ground black pepper 2 tablespoons mayonnaise 1 tablespoon spicy brown mustard 1 tablespoon pickle relish 1 tablespoon finely chopped onion 1 stalk celery, finely chopped 1 tablespoon chopped fresh parsley 1/2 pound deli ham, sliced thick, diced Kosher salt and freshly ground black pepper 6 slices wheat bread 6 slices white bread Instructions: For the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop. In another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss.
For the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside. For the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 520,"Miso Noodles with Seared Ahi Tuna 1/2 cup white miso paste 3 teaspoons low-sodium soy sauce 2 tablespoons mirin 2 tablespoons canola oil 2 tablespoons seasoned rice vinegar 1 teaspoon sesame oil Kosher salt 10 ounces sugar snap peas, julienned into matchsticks 12 ounces buckwheat soba noodles 2 medium organic carrots, peeled and julienned into matchsticks 2 tablespoons canola oil, plus more for brushing 1 tablespoon sweet soy sauce 2 teaspoons yuzu 1 teaspoon sesame oil 1 teaspoon grated fresh ginger 3 pounds good-quality ahi (or yellowfin) tuna, sushi-grade if possible 1/4 cup black sesame seeds 1/4 cup white sesame seeds 4 scallions, thinly sliced on the bias, for garnish Special equipment: 8 bamboo skewers soaked in water for 10 to 15 minutes Instructions: For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside. In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve. For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing). Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides. Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds. Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 521,"Wild Mushroom and Fonduta Ravioli with Asparagus, Butter and Parmigiano 1 pound Fresh Pasta Dough 1 recipe Mushroom Filling 1/2 cup Fonduta 1 egg yolk Semolina flour to dust 1 tablespoon butter 1/2 cup fresh asparagus (green and white), blanched, cooled and cut into 1-inch pieces 2 tablespoons grated Parmigiano-Reggiano cheese 3 1/2 cups flour (all-purpose or \0-0) 4 eggs 1 teaspoon olive oil 1/2 teaspoon salt 1 tablespoon extra virgin olive oil 1 pound assorted wild mushrooms, cleaned and chopped (save stems and peelings) 1 teaspoon garlic, finely chopped 1/4 cup white wine 1/2 teaspoon fresh parsley, chopped 1/2 teaspoon chopped fresh sage Salt and pepper to taste 1 cup Porcini Mushroom Stock or vegetable stock White truffle oil (optional) 2 ounces dried porcini pieces 5 cups cold water 1 pound Italian Fontina cheese 1 1/2 cups milk 6 egg yolks 1 teaspoon flour Instructions: For the Fresh Pasta Dough: Place the flour on a work surface. Make a well in the center and add the eggs, olive oil and salt. Begin mixing the eggs with a fork, being careful to stay in the center. Add flour from the sides of the well little by little. When it becomes too stiff to mix with a fork, continue, incorporating flour by gently kneading the dough. When the dough has absorbed about as much flour as it's going to, move it to another area of the counter, scrape up the remaining flour and pass it through a sifter to remove any dried bits (you don't want these in your dough.) Then start kneading, keeping the table lightly dusted with flour. When it no longer sticks to the table, you're about finished. In the end, you want a smooth, firm but resilient, homogenous ball of dough, neither too dry nor too soft. Poke the dough and it should spring right back, press your fingers into the middle of the ball and it should feel just a bit tacky. If it is very sticky, you'll need to add more flour. Wrap the dough loosely in plastic and let it rest for at least 1 hour. This will make it easier to roll out. For the Mushroom Filling: Heat the oil in a frying pan add the mushrooms and saute. Add the garlic and deglaze with the white wine. When the wine has cooked away, add the mushroom stock and simmer until almost all the liquid has evaporated. Let the mushrooms cool then pulse in a food processor until coarsely chopped. In a mixing bowl, fold in the herbs and season with salt and pepper to taste. You can also stir in a drop of truffle oil if desired. For the Porcini Mushroom Stock: Place porcini in a saucepot and cover with water. Bring to a boil then lower heat and simmer for 5 minutes. Remove from the heat and let the mushroom steep for 30 to 40 minutes. Pass the stock through a strainer lined with a cheesecloth or a dampened paper towel to remove the mushrooms and any bits of sand. You should have 4 cups of flavorful, not overly concentrated, stock. For the Fonduta: Trim the red rind off the cheese and chop in a food processor. Put the cheese in a stainless steel mixing bowl, pour the milk over the cheese, cover with plastic wrap and refrigerate over night. Fill a saucepan halfway with water and bring to boil. Place the mixing bowl over the pot to create a double boiler and allow the cheese to dissolve slowly into the milk, whisking occasionally. When the milk and cheese are completely amalgamated, stir in the flour. Whisk in the egg yolks one at a time. When all the eggs have been incorporated continue whisking over the heat until the mixture is thick and creamy and warm to the touch. Be careful not to let the fonduta get to hot or it will curdle. For the Ravioli: Using a pasta rolling machine or rolling pin, roll pasta out into a very thin sheet 6 to 8 inches wide. Spoon the mushroom filling on to half of the sheet in 2 rows of even rounds. Make a small indentation in the center of each mound and, with a pastry bag or small spoon, place a little of the fonduta into the center of each mound. Brush a little of the egg yolk around the mushroom filling then carefully lay the other half of the pasta sheet over the top. Gently press around the filling. Using a scalloped pastry wheel, cut the pasta in between the mounds to form individual ravioli. Keep the ravioli on a board or pan sprinkled with flour until ready to cook. (May be made and kept in refrigerator up to a day in advance). Bring a pot of salted water to a boil add the ravioli and cook 3 to 5 minutes; when the pasta rises to the surface they are done. Melt the butter in a saucepan. Add the asparagus, a pinch of salt. Add the ravioli, toss with the Parmigiano cheese and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 522,"Marinated Grilled Steak 1 1/2 pound flank steak 2 cloves garlic, finely chopped Ground black pepper 1 cup balsamic vinegar 2 tablespoons butter Instructions: Trim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinate steak for 20-30 minutes, turning the steak every 10 minutes. Remove steak from marinade and pat dry with paper towel. Grill or broil steak to desired degree of doneness. Pour marinade into a saucepan and simmer over medium high heat until the liquid is syrupy. Add 2 tablespoons cold butter to syrup and swirl to melt butter. Slice steak across the grain in thin slices and serve with balsamic sauce ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 523,"Roast Prime Rib with Thyme Au Jus 1 bone-in prime rib (6 to 7 pounds) 8 cloves garlic, thinly sliced Salt and coarsely ground black pepper 2 cups red wine 4 cups beef stock 1 tablespoon chopped fresh thyme leaves Instructions: Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature. Preheat oven to 350 degrees F. Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm. Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste. Slice meat as desired and serve with thyme au jus. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 524,"Cannoli-Stuffed French Toast Nuggets 3 tablespoons fat-free ricotta cheese 2 teaspoons mini semi-sweet chocolate chips 1 teaspoon vanilla extract 1 no-calorie sweetener packet 1 light hot dog bun (about 80 calories) 1/4 cup fat-free liquid egg substitute 1/4 teaspoon cinnamon 2 teaspoons light whipped butter or light buttery spread 1/2 teaspoon powdered sugar Sugar-free pancake syrup, for topping, optional Instructions: In a small bowl, combine ricotta cheese, chocolate chips, and 1/2 teaspoon vanilla extract, and sweetener, and mix well. Split hot dog bun open lengthwise, without fully separating the 2 halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top 1/2 down over the filling. Carefully slice into 4 \nuggets.
Mix egg substitute, cinnamon, and remaining 1/2 teaspoon vanilla extract in a small bowl. Set aside. Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg mixture.) Once butter has melted, place nuggets in the skillet and, flipping occasionally, cook until golden brown on all sides, 3 to 4 minutes. Plate your nuggets and sprinkle with powdered sugar. Top with syrup, if using. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 525,"Wilted Escarole with Garlic, Lemon and Oil 1/4 cup extra-virgin olive oil, 4 turns of the pan 2 cloves garlic, crushed 2 teaspoons anchovy paste, eyeball it 6 anchovy fillets, chopped Couple pinches red pepper flakes 2 heads escarole, trimmed, rinsed, and dried 1 lemon, juiced Instructions: Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 526,"Hot Cross Buns 2 cups whole milk 1/2 cup canola oil
3/4 cup granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
4 1/2 cups all-purpose flour, plus more for flouring 1/2 teaspoon (heaping) baking powder
1/2 teaspoon (scant) baking soda
2 teaspoons salt
1 teaspoon cinnamon
Additional spices, such as cardamom, nutmeg or allspice, optional 1/2 cup raisins
1 egg white Splash of milk
1 egg white Powdered sugar, as needed Milk, as needed Instructions: For the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes. Sprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour. Add the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined. Combine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and whatever other spices you want to use. Lightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is \plain\ again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time. Line a baking sheet with a silicone liner or parchment paper. Pinch off Ping-Pong- or golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes....an hour plus is better. Preheat the oven to 400 degrees F. For the glaze: Mix the egg white with a splash of milk. Brush onto the balls of dough. Bake until the tops of the buns have turned nice and golden brown, 20 minutes give or take. Allow to cool on a cooling rack. For the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency. When the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun. Happy Easter! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 527,"Panne-Mattone (Weighted Bread) 4 tablespoons sweet butter, softened 2 tablespoons pitted and chopped Picholine olives 2 tablespoons dried oregano 1 tablespoon lemon zest 1 soft-crusted baguette 2 tablespoons extra-virgin olive oil Gray salt and freshly ground black pepper Instructions: Preheat a stovetop grill or griddle. Make the compound butter: In a bowl, combine butter, olives and oregano. Split the bread in half lengthwise. Spread an even layer of compound butter on each cut surface of bread. Reassemble the pieces. Brush the outside of bread with olive oil and season with salt and pepper. Place the bread on the griddle and top with pans or other type of weight to gently press the bread while it is toasting. Griddle or grill for about 4 minutes on each side, or until golden brown. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 528,"Ginger Wings with Peanut Dipping Sauce 1 cup chunky peanut butter 1/2 teaspoon grated ginger 2 teaspoons sesame oil 2 teaspoons soy sauce 1/4 cup hot water 2 tablespoons rice wine vinegar 2 tablespoons chopped fresh cilantro Canola oil spray 3 tablespoons Thai hot sauce 3 tablespoons low-sodium soy sauce 3 tablespoons grated ginger 3 cloves garlic, minced 3 tablespoons sesame oil 2 tablespoons sesame seeds 3 tablespoons hoisin sauce 3 pounds chicken wings, split at the joint, tips removed and discarded Chopped green onions, for garnish Peanut Dipping Sauce, recipe follows Instructions: For the dipping sauce: Combine all the ingredients in a small bowl and whisk well to combine. For the wings: Preheat the oven to 400 degrees F. Prepare a slotted broiler tray inside a broiler pan and spray well with canola spray. In a large nonreactive bowl, add the hot sauce, soy, ginger, garlic, sesame oil, sesame seeds and hoisin. Whisk to combine. Add the chicken wings to the marinade and stir to coat. Let marinate at room temperature, about 20 minutes. Lay the chicken wings out in 1 layer on the prepared tray and bake, about 15 minutes. Turn the wings over and continue to cook an additional 15 minutes. Place the wings on a serving platter and garnish with the green onions. Serve with the peanut dipping sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 529,"Icebox Cake With Orange-Caramel Cream 3 oranges 1/3 cup sugar 3 cups cold heavy cream 1 1/2 teaspoons vanilla extract 2 9-ounce packages chocolate wafer cookies (about 50 wafers) Instructions: Remove the zest from 2 oranges in strips with a vegetable peeler and finely grate 1 teaspoon zest from the third orange; juice all 3 oranges. Combine the sugar and strips of zest in a skillet and cook over medium heat, undisturbed, until the sugar melts. Swirl the pan and continue cooking, swirling, until dark amber, about 4 minutes. Immediately stir in the orange juice and cook at a rapid simmer until reduced by half, about 15 minutes. Add 1/2 cup cream; simmer until incorporated, about 5 minutes. Remove from the heat; stir in the vanilla. Remove the strips of zest with a slotted spoon and set aside for topping. Let the caramel sauce cool to room temperature, about 45 minutes. Transfer about two-thirds of the cooled caramel sauce to a medium bowl. In a separate bowl, beat the remaining 2 1/2 cups cream with a mixer until very soft peaks form (do not overbeat). Stir the grated orange zest and 1 cup of the whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream. Line an 8-inch springform pan with plastic wrap. Lay 6 cookies in the pan. Spread 1/2 cup caramel whipped cream on top, then drizzle with 2 teaspoons of the reserved caramel sauce. Repeat to make about 7 more layers of cookies, caramel whipped cream and caramel sauce, ending with a layer of caramel whipped cream. Cover the cake with plastic wrap; chill at least 6 hours or overnight. Uncover, invert onto a plate and remove the pan and plastic wrap. Top with the candied orange zest. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 530,"Marinara Sauce 1/2 cup extra-virgin olive oil 2 small onions, finely chopped 2 garlic cloves, finely chopped 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves Instructions: In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) ","[Chianti, Barbera, Montepulciano, Tempranillo]" 531,"The Best Vinegar Coleslaw 1 cup distilled white vinegar 1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil
Instructions: Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3. Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 532,"Cranberry Margaritas 1 frozen container limeade or margarita mix (recommended: Bacardi brand) 1 tray ice cubes 8 shots tequila 4 cups cranberry juice Instructions: Combine all ingredients in a blender and blend on high. Serve. If your blender is small or not high-powered, make the margaritas in 2 batches.
","[Tequila, Cranberry Juice]" 533,"Chewy Chocolate Chip Cookies 2 3/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 sticks unsalted butter, softened 1 3/4 cups packed dark brown sugar 1/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups semisweet chocolate chips Instructions: Sift the flour, salt, baking powder and baking soda together into a large bowl. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 534,"Frozen Sangarita 4 cups ice
1/2 cup tequila
1/4 cup orange liqueur, such as Grand Marnier or Cointreau
1/4 cup fresh lime juice (about 4 limes)
1 tablespoon agave
4 cups ice
1/4 bottle red wine, chilled
1/2 cup fresh orange juice
1/4 cup lemon juice (about 2 lemons) 1 tablespoons agave
Instructions: For the frozen margarita: Add to a blender the ice, tequila, orange liquor, lime juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher. For the frozen sangria: Add to a blender the ice, red wine, orange juice, lemon juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher. To serve: Spoon a layer of frozen margarita and then a layer of frozen sangria into a margarita glass and repeat to create layers. Best served with straws! ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 535,"Hawaiian Ham and Pineapple Stuffing 2 12-ounce packages Hawaiian sweet rolls, cut into 3/4-inch cubes 7 tablespoons unsalted butter, plus more for the baking dish 12 ounces smoked ham (such as Black Forest), cut into 1/2-inch cubes 1 onion, chopped 3 stalks celery, chopped 1 jalape?o pepper, seeded and finely chopped 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh sage Kosher salt and freshly ground pepper 2 1/2 cups low-sodium chicken broth 2 large eggs 1 1/2 cups fresh pineapple, cut into 1/2-inch pieces 1 tablespoon packed dark brown sugar Instructions: Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Spread out the bread on 2 baking sheets. Bake, rotating the pans and stirring halfway through, until lightly toasted, 1 to 1 1/2 hours. Increase the oven temperature to 375 degrees F. Butter a 3-quart baking dish. Melt 4 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the ham, onion, celery, jalape?o, thyme, sage, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly. Whisk the eggs in a large bowl. Stir in the bread and ham mixture. Transfer the stuffing to the prepared dish. Dot with 2 tablespoons butter. Cover with foil and bake 30 minutes. Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the pineapple and cook until lightly browned, about 3 minutes. Add the brown sugar and stir until just dissolved, about 30 seconds. Uncover the stuffing and scatter the pineapple on top. Bake until golden brown, 20 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 536,"Succotash Salad Kosher salt and freshly ground black pepper 1 pound frozen lima beans
1 pound frozen corn
Extra-virgin olive oil
1 large onion, thinly sliced
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh parsley
1 teaspoon finely chopped fresh sage
1/8 teaspoon freshly grated nutmeg
4 ripe plum or vine-on tomatoes, chopped
Instructions: Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool. Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool. In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 537,"Chow Chow Potato Salad 3 pounds Yukon gold potatoes, cut into 1-inch chunks Kosher salt
1 1/4 cups apple cider vinegar
1/2 cup sugar
1 teaspoon mustard seed
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
2 cups shredded cabbage 1 cup cauliflower florets
1 red bell pepper, diced
1 green bell pepper, diced
Instructions: Add the potatoes to a large saucepan or Dutch oven. Cover the potatoes with cold water and add 2 tablespoons of salt. Place over medium heat and bring to a simmer. Cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and set aside. To the same saucepan, add the vinegar, sugar, mustard seed, turmeric, black pepper and 1 teaspoon salt and bring to a boil. Add the cabbage, cauliflower and bell peppers and return the mixture to a boil. Add the potatoes back to the saucepan and toss to combine. Transfer to a bowl. Season with salt and pepper. Serve warm or refrigerate until ready to serve. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 538,"Zabaglione 3 egg yolks 6 tablespoons dry Marsala wine 3 tablespoons sugar 4 cups seasonal berries or fruit Instructions: Using a double boiler or a large bowl placed over a pot of boiling water, whisk together egg yolks, Marsala and sugar. Continue whisking for approximately 8 minutes, or until mixture triples in volume and thickens to the ribbon stage (the point at which it hangs on a spoon that is dipped into it). Serve over berries. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 539,"Grilled Corn and Chipotle Pepper Salad 8 ears fresh corn, husks and silk removed 1/2 red bell pepper, diced 1/2 red onion, chopped 2 tablespoons sliced green onion 2 chipotle peppers, minced 3 tablespoons chopped fresh cilantro leaves 1/4 cup extra-virgin olive oil 1 tablespoon minced garlic 1 lime, juiced 1 1/2 tablespoons kosher salt 1 teaspoon coarsely ground black pepper Instructions: Preheat the grill to medium. Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 540,"Cheesy Triangles 1 lemon 1 cup mashed potatoes 1/2 cup shredded smoked gouda 2 tablespoons minced fresh parsley or basil(optional) 4 to 6 teaspoon honey mustard 6 ten-inch flour tortillas Oil for brushing Instructions: To make lemon zest, rub the lemon over a fine grater. Make sure you rub the fruit on a different spot each time you rub, so you remove the yellow skin not the yucky white pith. In a medium bowl mix together the lemon zest, potatoes, cheese, and parsley. Lay 2 tortillas on the work space and brush each with honey mustard. Spread about a 1/3 of the potato mixture over one of the tortillas. Top with the other tortilla, mustard side down. Repeat with the remaining tortillas to make 3 tortilla sandwiches.
Brush a non-stick skillet lightly with oil and heat over medium heat. Add a filled tortilla to the pan and cook until brown, about 2 to 3 minutes per side. Transfer to cutting board and cut into wedges. Repeat with remaining tortillas. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 541,"Coconut Toffee 2 1 1/2 cups white granulated sugar 1/4 teaspoon ground cardamom 2 drops red food coloring, optional 1 1/2 cups desiccated unsweetened coconut 1 tablespoon ground raw, unsalted cashews, optional Chai, for serving Instructions: Line a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later.
Pour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate).
In a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil.
Continue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business.
When the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called \one-string consistency\ and it means that your sugar is at exactly the right temperature.
Stir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour.
When hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai! ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 542,"Ale Poached Halibut 4 (6 to 8-ounce) skinless halibut fillets 1 (12-ounce) bottle amber beer 2 teaspoons seafood seasoning (recommended: Old Bay) 10 whole black peppercorns 1/2 lemon, juiced 1 teaspoon salt Instructions: Place fish in a fish poacher or a wide skillet with 4-inch sides. Add enough water to cover the fish. Remove fish to plate and set aside. Add beer, seafood seasoning, peppercorns, lemon juice, and salt to pan. Bring to a boil over medium-high heat. Reduce heat to low. Return fish to pan and poach gently until just cooked through, about 8 minutes for a 1-inch-thick fillet. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 543,"Breakfast Trifle Grits 2 cups water 1/2 cup quick cooking grits 1 tablespoon sugar 3 tablespoon butter Salt and freshly ground black pepper 4 eggs 2 breakfast sausage patties Cheddar, shredded for topping 1 small tomato, chopped Sour cream, if desired Chopped chives, optional for garnish Instructions: Grits: Bring 2 cups of salted water to a boil. Slowly whisk in 1/2 cup quick grits, reduce heat and bring to a boil. Add the sugar and butter and salt and pepper, to taste. Reduce the heat and simmer until cooked. Hard Boiled Eggs: Add 4 eggs to a medium saucepan and cover with cold water. Bring up to a rapid boil then turn off heat and let the eggs sit for 15 minutes. Let cool then peel and chop. Sausage Patty: Place sausage patties on a preheated greased skillet over medium heat. Cook 3 to 4 minutes per side until done. Chop coarsely. Assemble Mini Breakfast Trifles: Spoon grits into trifle bowls. Sprinkle in cheese. Add chopped hard boiled eggs. Spoon chopped sausage on top and add the tomatoes on top of the sausage. Garnish with a dollop of sour cream and chopped chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 544,"Sazerac 2 teaspoons superfine sugar 8 dashes bitters
12 ounces bourbon or whiskey
4 ounces Pernod
Ice
4 strips lemon peel
Instructions: Muddle the sugar and bitters in a cocktail shaker until the sugar dissolves. Add the bourbon, Pernod and some ice. Shake to combine. Strain into 4 rocks glasses. Garnish with the lemon peels. ","[Whiskey, Bourbon, Cognac]" 545,"Pimiento Cheese Spread Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise
White sandwich bread Instructions: Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles. ","[Chardonnay, Sauvignon Blanc, Riesling]" 546,"Dirty Carbonara 3 eggs 8 slices bacon, diced 1 tablespoon unsalted butter 1 small yellow onion, finely diced 1 1/2 cups half-and-half 1/3 cup Pecorino Romano cheese, freshly grated 1 pound gemelli or fusili pasta 1/3 cup Parmigiano, freshly grated 1/4 cup fresh flat-leaf parsley, minced Sea salt Freshly ground pepper Instructions: For the sauce: Whisk the eggs in a large bowl. Fry the bacon in a large frying pan over medium heat until crisp and golden, and then remove and drain on a paper towel. Leave all but 1 tablespoon of the bacon fat in the pan and add the butter. Return the pan to the burner and cook the onions until slightly golden, 2 to 3 minutes. Lower the heat to medium-low and add the half-and-half and cheese. Simmer until the sauce has thickened slightly, about 5 minutes; do not let boil. Let the sauce cool slightly, about 2 minutes. For the pasta: Boil the pasta in salted water until al dente. Slowly pour the cream sauce into the eggs while continuously whisking. Add the hot pasta and toss quickly. The hot pasta will complete the cooking of the eggs. Add the bacon and parsley and toss again. Season with salt and pepper and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 547,"Gingerbread Rolled Cookies 5 1/4 cups (630 grams) all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 cup (2 sticks) unsalted butter, softened
3/4 cup (150 grams) packed dark brown sugar 1/2 cup molasses 1 large egg 1/3 cup cold water Royal icing, store-bought mix or homemade, recipe follows, optional Glaze, recipe follows, optional Colored sugar, for sprinkling, optional Food coloring, for decorating, optional Various candies for decorating: small candy canes, peppermint sticks, peppermints, pretzel sticks, candy-coated chocolate candies, such as M&M's, cereal squares, such as Golden Grahams, small gumdrops or other small candies, optional 4 cups powdered sugar 3 large pasteurized egg whites 2 cups powdered sugar 3 tablespoons whole milk 2 tablespoons light corn syrup Instructions: Add the flour, cinnamon, ginger, baking soda, cloves, nutmeg, salt and pepper to a large bowl. Whisk to aerate and combine. Cream the butter and brown sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the molasses and blend on medium until combined. Use a rubber spatula to scrape the bottom and sides of the bowl as needed. Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl until the mixture comes together. Reduce the speed to low. Add the flour mixture and water, alternating in 3 additions. Mix until the ingredients are combined.
Mound the dough onto a clean workspace and press into two discs. Wrap each disc in plastic and refrigerate for 30 minutes to allow the dough to hydrate and the butter to firm up.
Remove the dough from the refrigerator and roll it to 1/4-inch thickness. Use cookie cutters to cut the dough into shapes and place on a parchment-lined baking sheet. Freeze the cookie cut-outs for 15 minutes so they will retain their shape when baked.
Meanwhile, preheat the oven to 350 degrees F and place two racks in the upper and lower third of the oven.
Bake, switching the baking sheets halfway through, until the cookies have dried out and are baked through, about 12 minutes. Transfer to a cooling rack to cool completely before decorating. Continue until all of the cookie dough has been used.
After cooling completely, decorate the cookies using royal icing or glaze.
To decorate with royal icing: Transfer 1/2 cup of royal icing to a piping bag with a #2 metal piping tip (small round tip). Pipe as desired--the royal icing will need about 1 hour to dry, or overnight if you plan to pack them for shipping. Add additional royal icing to the piping bag as needed.
To decorate with glaze: Dip the top half of the cookie into the glaze. Sprinkle the cookies with colored sugar as desired. Decorate with various candies if using.
Sift the powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add the egg whites and mix on low until combined, about 1 minute. Increase the speed to medium and mix until smooth, about 5 minutes. With the mixer running, add 1 teaspoon of water at a time, if needed, to desired thickness. Use immediately, as the royal icing will dry out. Or, store in a closed container in the refrigerator until ready to use (you may need to whisk in a little water again for it to be the desired thickness). Makes about 3 cups icing. Add the ingredients to a small bowl and whisk until smooth. Spoon about 1 teaspoon on each cookie and use a small offset spatula or butter knife to spread the glaze on in an even layer. Sprinkle with colored sugar on top, if desired. Makes 1 1/2 cups glaze. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 548,"Rice Vinegar and Sesame Vinaigrette 1/2 cup unseasoned rice vinegar 2 tablespoons mirin (Japanese sweet cooking sake) 1 teaspoon toasted sesame oil 2 teaspoons sugar 1 teaspoon finely minced shallot or green onion Salt and pepper Instructions: Whisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 549,"Spiced Stone Fruit Chutney 1 1/2 cups chopped dried apricots 1 cup chopped dried cherries 1 cup pomegranate juice 2 cups water Small pinch salt 2 chai spiced tea bags 1 cup toasted and chopped pecans Instructions: Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed. Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 550,"Olive Oil Braised Potatoes 6 Yukon gold potatoes, skins on Olive oil Coarse salt Freshly ground black pepper 4 cloves garlic, minced 4 to 6 sprigs fresh thyme, leaves chopped Instructions: Preheat a grill to medium-high heat. Scrub potatoes under cold running water; leave skins on. Slice potatoes into thick rounds and then brush both sides of potatoes liberally with olive oil. Place potatoes on grill and grill on both sides until slightly brown, about 2 minutes per side. Remove from the grill and place in a single layer on a baking sheet. Drizzle potatoes liberally with olive oil again on both sides and then season both sides with salt and pepper. Place baking sheet on the grates of the grill and cook for about 10 more minutes, or until cooked through in the center and crispy on the outside. Remove from grill and sprinkle with minced garlic and chopped thyme leaves. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 551,"French Chicken Breast with Orange Tarragon Sauce 8 chicken breasts, skin on and wing bone attached 4 tablespoons butter 4 tablespoons olive oil Salt and pepper 1/2 cup orange juice 2 cups chicken broth 2 sprigs tarragon 4 TBS unsalted butter, cut into bits Instructions: Preheat the oven to 375 degrees F. Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes. Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste. Serve the chicken with the sauce spooned over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 552,"Lowcountry Okra and Shrimp Kebabs 1 pound large tail-on shrimp, peeled and deveined 8 ounces andouille or smoked sausage, sliced into 1/2-inch rounds
One 10-ounce container cherry tomatoes
1 cup fresh okra, halved lengthwise
1 stick (8 tablespoons) unsalted butter 2 teaspoons garlic powder
2 teaspoons seafood seasoning, such as Old Bay
Pinch kosher salt
Pinch freshly ground black pepper
Juice of 1 lemon plus lemon wedges, for serving Nonstick cooking spray, for the grill grates Instructions: Preheat a grill for direct cooking over medium-high heat. Thread the shrimp, sausage, tomatoes and okra onto 4 skewers. Set aside in the refrigerator while the grill gets hot. Melt the butter in a small saucepan on medium-low heat on the stovetop, then add the garlic powder, seafood seasoning, salt, pepper and lemon juice. Spray the grill grates with cooking spray. Place the skewers on the grill, then brush with the butter mixture and cook, turning once and brushing again, for 5 to 6 minutes total. Remove from the grill and serve immediately with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 553,"Roasted Red Snapper with Thai Basil 1 whole red snapper, skin on scales removed and gutted Salt and freshly ground black pepper to taste 4 keffir lime leaves 2 tablespoons peanut oil 2 cloves garlic, finelyminced 2 tablespoons finely chopped ginger 6 to 8 Thai or other fresh basil leaves, shredded 2 sweet red peppers, seeded and julienned 1 cup shredded white cabbage 4-ounce piece fresh tofu, cut into 1-inch pieces 1/2 cup shelled unsalted peanuts 1/2 cup coconut milk (unsweetened) Instructions: Preheat oven to 450 degrees. Season fish inside and out with salt and pepper. Place lime leaves inside the body cavity. Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting. Preheat roasting pan in oven for 10 minutes before cooking snapper. Add the red pepper, cabbage and tofu to the pan and roast for 5 minutes. Place the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side. Roast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven. Allow to rest for 5 minutes. Use two spoons to remove the fish from the bones. Serve on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 554,"How to Make Mexican Sopes | Sopes 1 cup masa harina 3/4 cup warm water 1/4 cup vegetable oil 1 teaspoon finely chopped serrano cl or 2 teaspoons finely chopped jalapeno (seeds too for extra heat) 1 teaspoon very finely chopped garlic (about 2 medium cloves) 1 medium white onion, finely chopped One 16-ounce can or two 7.6-ounce cans huitlacoche, drained, or 8 ounces mixed wild mushrooms, coarsely chopped Salt 2 tablespoons chopped fresh cilantro 3/4 cup Roasted Tomato-cl de Arbol Salsa, recipe follows 3 tablespoons crema fresca (preferably the Cacique brand), or creme fraiche thinned with a little water Crumbled queso fresco (preferably the Cacique brand), for garnish 1 pound plum tomatoes (about 4) 3 to 6 cl de arbol, depending on how spicy you like it 2 tablespoons olive oil 4 cloves garlic, crushed 1 medium white onion, chopped 1/2 cup chopped fresh cilantro 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Put the masa harina in a large bowl, pour in the water and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two. You want a nice, moist dough, so work in a little more warm water if it's dry. If it's sticky, work in a little more masa harina. Break the dough into four equal pieces and roll each one into a ball. Put the balls on a plate or cutting board and cover them with plastic wrap to keep the dough from drying out. One at a time, roll them out with a rolling pin or clean wine bottle until they're a thin circle about 1/4-inch thick. Brush a little of the vegetable oil on a skillet or comal and heat it over medium-high heat until it's good and hot. Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds. Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet. Keep it warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to), and keep them in the oven until you're ready to serve them. Pour a couple of tablespoons of the oil into a skillet and add the cl, garlic and onions. Set the skillet over medium heat and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the huitlacoche (or mushrooms) along with a good pinch of salt and cook, stirring occasionally, until the huitlacoche is heated through, about 5 minutes (or until the mushrooms are a little browned and cooked through, about 10 minutes). Take the mixture off the heat and stir in the cilantro. Arrange your sopes on a platter. Cover with a thin layer of Roasted Tomato-cl de Arbol Salsa, the huitlacoche or mushrooms, a drizzle of the crema fresca and a sprinkle of queso fresco. Serve the remaining salsa on the side. Preheat the boiler. Put the tomatoes on a baking sheet and broil until the tomatoes are nice and charred, 10 to 12 minutes. Take the tomatoes out, let them cool just until you can handle them, slip off the skins and cut out the tough cores. Transfer the tomatoes to a big bowl (don't you dare forget the tomato juice that has leaked out and reduced to awesomeness on the baking sheet), and then roughly chop them. While the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles (in batches, if necessary), flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set them aside in a bowl. Put the olive oil, garlic and onions in a saucepan, set it over medium heat and cook, stirring occasionally, until the onions are soft, about 7 minutes. Add the toasted chiles, tomatoes and 2 cups water, bring to a simmer and cook for another 12 minutes, so the flavors come together. Let it cool a bit. Carefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth. Pour the mixture through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled. Store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month. ","[Rioja, Tempranillo, Garnacha, Barbera]" 555,"Balinese Vegetable Curry with Fried Rice: Nasi Goreng 12 shallots, chopped 2 tablespoons chopped garlic 2 tablespoons chopped ginger 1 tablespoon turmeric powder or 2-inches fresh turmeric root, peeled 1/2 cup macadamia nuts 1 teaspoon shrimp paste (optional) 1/2 cup chopped lemongrass 1 tablespoon ground coriander 1 teaspoon ground Thai Bird cl 1 tablespoon tomato paste 2 tablespoons tamarind pulp, soaked in 1-cup warm water, strained, pulp discarded 3 kaffir lime leaves, stemmed and cut 1/16-inch ribbon 1 cup vegetable stock 1 cup coconut milk 1 cup cauliflower florets, blanched in salted water and cooled in an ice bath 1 cup mixed yellow and green patty pan squash, halved, blanched in salted water and cooled in an ice bath 2 cups mixed yellow and green squash, cut into 2-inch chunks and blanched in salted water and cooled in an ice bath 1 cup haricot verts, snipped and blanched in salted water and cooled in an ice bath 2 chayotes, cut into 2 inch chunks and blanched in salted water and cooled in an ice bath Grapeseed oil, to cook Salt and pepper Nasi Goreng, recipe follows Fried Shallots, recipe follows Peanut oil, for cooking 8 shallots, halved and sliced 4 cloves garlic, sliced 1 tablespoon minced ginger, 1 tablespoon minced lemongrass, white part only 1/4 cup sambal oelek 2 tablespoons naturally brewed soy sauce 4 eggs, beaten 2 cups cooked jasmine or other long grain rice, cold 2 cups cooked Balinese red rice, cold (can substitute jasmine or other long grain rice) 2 Thai bird chiles, minced 1/4 cup chopped cilantro Peanut oil, for frying 1 cup sliced shallots 1/2 cup rice flour Salt Preheat a fryer or deep pot of oil to 350 degrees F. Instructions: In a food processor, puree the shallots, garlic, ginger, turmeric, nuts, shrimp paste, lemongrass, coriander, cl, tomato paste, and tamarind juice and puree until smooth. Prepare a hot skillet coated with the oil. Add the pureed mixture and cook until fragrant, about 5 minutes. Reduce the heat to low, add the kaffir lime leaves, stock, and coconut milk and simmer until the mixture becomes a sauce consistency, about 10 minutes. Remove the kaffir lime leaves and season with the salt and pepper. Just before serving, mix in the blanched vegetables with the sauce and heat thoroughly. Season with salt and pepper and check for flavor. In a large pasta bowl, fill with the rice and top with vegetable curry. Garnish with fried shallots. In a wok on high heat, coated lightly with oil, stir-fry the shallots and garlic until lightly brown, about 2 minutes. Add the ginger, lemongrass, sambal, soy, and eggs and quickly mix. Add the rice, chiles, and cilantro. Season with salt and pepper, if necessary and check for flavor. Toss the shallots with the flour and fry in a 350 fryer until crispy. Remove from the fryer and drain on paper towels. Season with the salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 556,"Chicken Parm Wings 1 1/2 pounds chicken wings, joints separated and tips discarded Salt 1 cup crushed unsweetened rice cereal 1/2 cup grated Parmesan, plus more for topping 3 large eggs, beaten 1/4 cup store-bought gluten-free tomato sauce 2 tablespoons shredded mozzarella Instructions: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Sprinkle the chicken wings with salt.
In a small bowl, stir together the cereal crumbs and Parmesan. Coat the chicken in the cereal mixture, dip into the eggs, then coat again with the cereal mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes. Preheat the broiler.
Top the chicken with a spoonful of tomato sauce, some mozzarella and Parmesan; broil until the cheese is melted and golden, about 2 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 557,"Quick Stir Fry 2-3 tablespoons sesame oil 4 cloves minced garlic 1 1/2 pounds Chinese long beans Red pepper flakes, to taste 2 tablespoons soy sauce 1/4 cup vegetable stock or water Toasted sesame seeds for garnish Cooked white rice Instructions: In a wok, heat oil, add garlic until softened. Add beans and cook for 5 minutes until softened. Add pepper, soy and stock and cook for one more minute. To serve: top with toasted sesame seeds, and serve with white rice. TIP: NO MORE GRAY BEANS To ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 558,"Chocolate Banana Frosting 2 ounces semisweet chocolate 3 ripe small bananas 1/3 cup sweetened cocoa powder
2 tablespoons Greek yogurt
2 tablespoons honey
1 tablespoon peanut butter
1/4 teaspoon salt
Instructions: In a double boiler over medium heat, add the chocolate and stir until melted. Remove from the heat and reserve. In a food processor, add the bananas and puree until smooth. Then add the melted chocolate, cocoa powder, Greek yogurt, honey, peanut butter and salt. Blend until fully incorporated. ","[Merlot, Cabernet Sauvignon, Zinfandel]" 559,"Lighter Cheesecake Brownies Cooking spray 8 ounces reduced-fat cream cheese (Neufchatel) 1/3 cup sugar 1/2 teaspoon vanilla extract 1 large egg 2 ounces semisweet chocolate, coarsely chopped 3 tablespoons unsalted butter 2 tablespoons canola oil 1 cup all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking powder 1/2 teaspoon fine sea salt Pinch cayenne pepper 3/4 cup packed dark brown sugar 1/4 cup granulated sugar 1/2 cup lowfat buttermilk 2 large egg whites 2 teaspoons vanilla extract Instructions: Position the rack in the lower third of the oven and preheat the oven to 350 degrees F. Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray. Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside. Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.) Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl. Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears. Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect. Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 560,"Bechamel: Besciamella 1/2 cup butter 1/2 cup all-purpose flour 4 1/2 cups whole milk Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste. Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 561,"Mero en Ma Cum (Striped Bass in Achiote and Sour Orange Sauce) 4 large cloves garlic, chopped 1/4 teaspoon ground cumin 1/4 teaspoon Mexican oregano 1 teaspoon achiote paste or ground annatto 1/2 cup Seville orange juice 1 (2 to 4 pound) wild striped bass, scaled and gutted 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 Spanish onion, sliced thinly 1 jalapeno, sliced thinly 2 tomatoes, sliced 1/2 cup olive oil 2 large pieces banana leaves Corn tortillas Instructions: Begin in a bowl by combining the garlic, cumin, oregano, achiote and orange juice mix well to form a paste. Then score striped bass on both sides and rub the marinade or paste on both sides of the fish. Season with salt and pepper and set aside to rest for 20 minutes. In a bowl combine bell peppers, onion, jalapeno, tomatoes and olive oil and season with salt and pepper. Place this mixture in side the cavity of the bass. On hot grill Lay down 1 piece of the banana leaf and then place fish on top of it and then place the other piece of banana leaf on top of it and cook on top of the grill for 15 minutes. Serve whole with corn tortillas. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 562,"Dijon Mashed Potatoes 1 pound yukon gold potatoes Salt 1/2 cup milk 2 tablespoons unsalted butter Pinch ground nutmeg 1 tablespoon whole grain Dijon mustard Freshly ground black pepper Instructions: Fill a large saucepan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in Dijon mustard. Season with more salt and pepper, to taste. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 563,"Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel 1/2 cup mayonnaise, plus more if needed 1/4 cup finely chopped fresh dill, plus fronds for garnish 2 tablespoons Dijon mustard 2 teaspoons white wine vinegar 1 teaspoon Spanish smoked paprika 6 ounces jumbo lump crabmeat, picked over 1 teaspoon black poppy seeds 12 eggs, hard-boiled, peeled and finely chopped Salt and freshly ground black pepper 1/4 cup julienned radish, soaked in ice water Pumpernickel bread, cocktail-size slices, lightly toasted and buttered Instructions: Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.
Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 564,"Roasted Sweet Potato Fries 2 large sweet potatoes, peeled 1/4 cup freshly squeezed orange juice 1 tablespoon vegetable oil, plus 2 teaspoons Kosher salt and freshly ground black pepper 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper, or to taste Instructions: Preheat the oven to 450 degrees F. Cut the sweet potatoes into 1/2-inch squared strips (fry shape) and put them into a large bowl. In a small saucepan, combine the orange juice, 1 tablespoon of oil, salt and pepper, to taste, the ground ginger and cayenne pepper. Simmer for 2 to 3 minutes, whisking until reduced to a thick consistency. Remove from the heat, pour over the sweet potatoes and toss to coat. Rub 2 teaspoons of remaining vegetable oil on a rimmed nonstick baking sheet or use a silicone liner and omit oil. Arrange the sweet potato strips on the prepared baking sheet and bake until brown, about 25 minutes, turning after about 10 to 12 minutes. Remove the baking sheet from the oven and transfer the potatoes to a serving dish. Eat and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 565,"Sushi Rice 3 cups short-grain white rice 1/4 cup rice wine vinegar 1/4 cup sugar 1 teaspoon salt Instructions: Before cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions. In a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature. While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 566,"Chicken Thigh and Smoked Sausage Gumbo 8 bone-in skin-on chicken thighs 3 tablespoons Cajun seasoning 1 cup corn oil 1 cup all-purpose flour 2 cups chopped yellow onion 1 cup chopped celery 1 cup chopped green bell pepper 2 cups chopped okra 1/4 cup chopped garlic 1 pound smoked pork sausage, sliced 2 tablespoons Worcestershire sauce 1 tablespoon kosher salt 1 tablespoon ground black pepper 3 bay leaves 10 cups chicken stock 2 cups beef stock 1 cup chopped green onions 1 teaspoon cayenne pepper 2 tablespoons file powder, plus more for garnish Instructions: Preheat oven to 400 degrees F. Line a sheet pan with parchment paper. Sprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes. Combine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes. Continue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes. Add the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra. Simmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 567,"Fish and Chips with Basil Oil 20 ounces potatoes Vegetable oil 2 ounces fresh cilantro 1 large white onion, diced 1 garlic clove, peeled and chopped 6 ounces white wine 6 ounces heavy cream 1 pound frozen peas 1 teaspoon chopped fresh mint 1 tablespoon vinegar 1 tablespoon lime juice 2 tablespoons extra-virgin olive oil 1 tablespoon chervil 1 tablespoon chives 1 teaspoon basil 3 sprigs dill 2 ounces celery leaves, chopped 1 ounce rocket (arugula) Salt and pepper 1 large white onion, diced 2 carrots, chopped 1 leek, chopped 16 ounces white wine 6 ounces heavy cream 5 strands saffron 2 tablespoons butter 1 egg yolk 1 cup flour 1 cup dry white wine 1 cup cold water 4 scallops 8 ounces salmon 8 ounces John Dory fish 8 ounces halibut 4 langoustines Instructions: To prepare the potatoes, slice the potatoes very thin using a mandolin. Place slices on a towel and dry. In a pan, heat the oil over medium heat and add the potato slices. The oil should not be very hot, you want to blanch the potatoes, but they should not have any color. Drain and dry the potatoes. Increase the heat of the oil.
Place 1 cilantro leaf onto a potato slice and cover with another slice of potato. Press the two slices together firmly, and fry quickly until crispy. Drain and set aside. Repeat this process until you have enough to serve your guests.
To make the pea puree, sweat the onions for 2 minutes. Add the garlic and sweat for another 1 minute. Add the wine, and reduce by half. Once the liquid has reduced, add the cream and reduce until sauce coats the back of a wooden spoon. Defrost the peas, and add them to the cream mixture. Using a blender, puree mixture, set aside and keep warm.
For the herb salad: Make the dressing by combining the vinegar, lime juice, and extra-virgin olive oil. Toss all of the herbs in the dressing and adjust the seasoning with salt and pepper.
For the saffron sauce, combine the chopped onion, carrots, leeks, and white wine in a saucepan, and reduce by 3/4. Once the liquid has reduced, add the heavy cream and the saffron, and let reduce further until sauce has thickened, approximately 10 minutes on medium heat. Pass the sauce through a strainer and return to the saucepot. On low heat, slowly add small pieces of the butter, constantly stirring the sauce. Set sauce aside and keep warm.
To make the tempura batter, mix together the egg yolk, flour, wine, and water, and stir, making sure there are no lumps. Do not overmix the batter.
In a large pot, heat the oil to 350 degrees F.
To prepare the fish, dip the fish pieces into the tempura batter. Fry the fish for approximately 10 minutes, or until light golden brown. Remove the fish and drain on paper towels. Season with salt while the fish is still hot.
To serve, place the fish pieces on each plate. Add the herb salad to the side of the fish. Place a small spoonful of pea puree on the plate and drizzle some saffron sauce around the plate. Serve with Coriander Chips and drizzle with basil oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 568,"Roasted Garlic Soup with Goat Cheese Croutons 2 tablespoons unsalted butter 4 ounces pancetta, chopped 2 medium leeks, well rinsed in several changes of water and whites only finely chopped 2 medium leeks, well rinsed in several changes of water and whites only finely chopped
1 cup chopped yellow onions 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1 teaspoon chopped fresh thyme 1/2 cup Roasted Garlic, recipe follows 1/4 cup dry white wine 3 1/2 cups chicken or vegetable stock 1/2 cup heavy cream 2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice 1/2 loaf rustic Italian bread, cut into cubes 8 thinly sliced rounds French bread 1 clove garlic, halved 1/2 cup crumbled goat cheese 1 1/2 teaspoons extra virgin olive oil Chopped chives, garnish 5 large heads of garlic (about 3/4 pound) 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Instructions: In a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste. Meanwhile, preheat the oven to 400 degrees F. Place the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes. To serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil. Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 569,"Angel Food Cake with Strawberries and Mint 1 store-bought angel food cake 16 ounces frozen strawberries, thawed and drained 1 tablespoon fresh mint leaves, finely chopped 1 tablespoon orange liqueur 8 ounces non-dairy whipped topping 1/4 teaspoon orange extract Fresh mint leaves, for garnish Instructions: Remove angel food cake from container and set on a plate. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2-inch down from the top. Set top aside. Hollow out the center of the cake. If cake already has a hollow center ring, make a canal around center hole by carefully cutting and removing a 1-inch deep trench around the entire cake. Be careful not to tear the inside or outside walls. Place the removed pieces of cake in a medium bowl. Pick out 1 strawberry to use as garnish (the best looking one) and set aside. To the bowl with the cake pieces, add the remaining strawberries, chopped mint, orange liqueur, and 1/2 cup of the whipped topping. Fold until combined. Fill cake, both the well and the center, with the strawberry mixture. Replace the top of the cake that had been set aside. To the remaining whipped topping, add a few drops of orange extract and combine thoroughly. This will remove the store-bought taste. Frost the cake with remaining whipped topping and garnish with fresh mint leaves. Top with reserved strawberry. Chill cake for 4 hours before serving. ","[Burgundy, Moscato, Prosecco, Sauvignon Blanc]

" 570,"Maple-Pepper Bacon 8 slices thick-cut bacon (about 12 ounces) 3 tablespoons packed light brown sugar 1 tablespoon pure maple syrup Pinch of cayenne pepper 1 1/2 teaspoons coarsely ground mixed peppercorns Instructions: Preheat the oven to 375 degrees F. Arrange the bacon on a wire rack set on a rimmed baking sheet. Bake until the fat starts rendering, about 10 minutes. Remove from the oven and blot the bacon with paper towels on both sides. Combine the brown sugar, maple syrup and cayenne in a small microwave-safe bowl. Microwave, stirring, until smooth, 30 seconds to 1 minute. Brush the bacon with half the syrup mixture and sprinkle with half the ground peppercorns. Bake until the bacon browns around the edges, about 15 minutes. Flip and blot the other side with paper towels, then brush with the remaining syrup mixture (reheat in the microwave, if necessary); sprinkle with the remaining peppercorns. Continue baking until the bacon browns and the sugar melts, 15 to 20 more minutes. Let cool slightly. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 571,"Grape Jelly Slow-Cooker Meatballs 2 cups chili sauce, such as Heinz 1 cup grape jelly 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1 teaspoon hot sauce, such as Tabasco One 32-ounce bag frozen cocktail-size beef meatballs Instructions: Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours. ","[Merlot, Zinfandel, Malbec, Petite Sirah]" 572,"Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote 1 small head fennel with 2-inches fronds attached, coarsely chopped 1/2 cup coarsely chopped onion 6 cloves garlic, peeled and sliced 2 teaspoons finely chopped fresh thyme 2 teaspoons finely chopped fresh rosemary 2 teaspoons finely chopped fresh sage 2 teaspoons finely chopped fresh oregano 2 teaspoons fennel seeds 2 tablespoons chopped parsley 1 1/2 teaspoons coarsely ground white pepper 1 (4 1/2 pound) pork rib roast, tied Coarse salt, to taste Warm Quince and Apple Compote, recipe follows 2 large tart, firm apples, such as McIntosh, Rome or Cortland (about 3/4 pound) 2 large quince (about 3/4 pound) 2 tablespoons unsalted butter 2 tablespoons sugar 1/2 cup apple cider 1 teaspoon fresh lemon juice 1/2 teaspoon ground ginger Coarse salt, to taste Instructions: In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine. With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees. Remove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote. Peel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 573,"Meatloaf Lasagna Kosher salt 8 sheets dried lasagna noodles (about 6 ounces) 1 tablespoons olive oil, plus more for tossing and greasing 2 cloves garlic, 1 thinly sliced and 1 finely grated Pinch crushed red pepper flakes One 14-ounce can whole peeled plum tomatoes, crushed by hand 2 to 3 fresh basil sprigs 5 slices bacon 12 ounces ground beef chuck 12 ounces ground pork 1 cup plain dried breadcrumbs 1/2 small yellow onion, grated 1/4 cup chopped fresh parsley, plus more for garnish 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 2 large eggs Freshly ground black pepper 2 cups shredded part-skim mozzarella 1/4 cup grated Parmesan Ricotta, for serving Instructions: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool. Meanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let cool to room temperature. Arrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle. Combine the bacon, beef, pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine. Adjust an oven rack to the middle position and preheat to 350 degrees F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan. Shape half of the meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal the sides. Top the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the remaining noodles, sauce and cheese. Bake until the meatloaf reaches an internal temperature of 165 degrees F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 574,"Cheesesteak Eggrolls 2 tablespoons canola oil 1 small onion, diced
1 green bell pepper, diced
1 pound shaved beef
Kosher salt 1 teaspoon Worcestershire sauce
One 16-ounce package egg roll wrappers
One 15-ounce jar cheese sauce or one 8-ounce block provolone, cut into 1/2-inch-thick strips
Neutral oil, for frying
Pepperoncini Mayo Dipping Sauce, recipe follows 1/2 cup mayonnaise 1/2 cup jarred pepperoncini plus 1 tablespoon pepperoncini liquid 1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1/2 tablespoon sugar
Instructions: Heat 2 tablespoons oil in a large fry pan over medium heat. Add onions and peppers and saute until peppers are soft and onions are translucent, about 5 minutes. Sprinkle shaved beef with salt and add to pan. Add Worcestershire sauce and cook until meat is no longer pink, about 5 minutes. Turn off heat and adjust seasonings. Transfer mixture to a fine mesh sieve and strain to remove any excess liquid and let cool slightly. Lay out one eggroll wrapper with the corner pointed to you. Using a pastry brush or your finger, lightly wet the edges of the entire wrapper with water. Spread 1 tablespoon cheese sauce (or place 1 piece provolone) on the lower third of the wrapper and top with 1 to 2 heaping tablespoons of the filling. Roll the point facing you over the filling, keeping the eggroll tight. When you reach the middle of the wrapper, fold in the right and left sides, then continue to roll until you have a tight eggroll. Press to seal the wrapper to itself, adding more water to seal the final edge if needed. Repeat with remaining wrappers and filling. Heat about 3 inches oil in a heavy bottomed pot to 375 degrees F. Add rolls in batches and cook, flipping occasionally, until golden brown, 3 to 4 minutes. Drain on paper towels and serve with Pepperoncini Mayo Dipping Sauce. Add mayonnaise, pepperoncini and pepperoncini liquid, mustard, vinegar and sugar to a food processor and process until well combined. Transfer mixture to a serving bowl. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 575,"Roasted Shrimp in Cazuela 1 cup olive oil 6 dried small red chiles 5 sprigs fresh thyme 4 cloves garlic, thinly sliced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
40 large shrimp, shelled and deveined
Aged sherry vinegar, for drizzling Chopped fresh parsley, for garnish 1 baguette, sliced Instructions: Preheat the oven to 400 degrees F. Toss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes. Remove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 576,"Fava Bean Crostini with Pecorino Frico 1 1/2 to 2 cups shelled fresh fava beans 1/2 to 3/4 cup freshly grated pecorino cheese, plus 2 cups for the frico
2 cloves garlic, peeled
1 cup combined fresh flat-leaf parsley and mint leaves
Juice of 1 lemon
Salt and pepper
3 to 4 tablespoons EVOO
Flaky sea salt
1 tablespoon all-purpose flour
Baguette, for serving
Good olive oil
Instructions: Preheat your oven to 350 degrees F. Bring a saucepan of water to a boil. Add the fava beans and blanch for 3 to 4 minutes. Drain and place in an ice bath. Peel the skins off the favas; the beans will split into 2 bright green pieces as you pop them out of their skins. In a food processor, combine the peeled favas, pecorino, garlic, parsley/mint mixture, lemon juice, salt and pepper, and EVOO. Pulse into a thick spread. Taste and adjust the seasonings. Season with a little flaky sea salt. For the frico: mix the 2 cups of pecorino with a tablespoon of flour. Divide the mixture into small piles on a silpat-lined sheet tray. Place in oven until golden and melted together, about 10 minutes. Remove with a spatula. Slice your bread into thin slices. Drizzle with good olive oil and sprinkle with flaky sea salt. Place in oven until crisp and golden. Serve the spread on the charred small toasts. Place a frico standing up on each crostini. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 577,"(Web Exclusive) Round 2 Recipe: Garlic Bread Pizza 1/2 store-bought garlic bread 1/2 cup tomato sauce Any of the leftover sausage, peppers and onions from the Sausage and Pepper Grinder, recipe follows, could be added for a topping 1 cup shredded mozzarella cheese 4 pork sausages 2 tablespoon canola oil 1 (16-ounce) bag frozen pepper stir-fry mix 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup yellow mustard 1 tablespoon brown sugar 1 teaspoon cider vinegar 1 teaspoon hot sauce 4 hot dog buns Instructions: Preheat oven to 425 degrees F. Place the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve. Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes. In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes. In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce. For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 578,"Ribs 2 tablespoons cumin 2 tablespoons dry mustard, such as Coleman's
2 tablespoons onion powder
2 tablespoons smoked paprika
3 tablespoons kosher salt
1 tablespoons ground black pepper
1 tablespoon cayenne pepper
4 racks baby back ribs 4 whole dried bay leaves
4 cups BBQ sauce
Serving suggestions: fresh cut French fries and coleslaw Instructions: Preheat the oven to 225 degrees F. Please note: The oven should not be hotter than 250 degrees. Combine the cumin, dry mustard, onion powder, smoked paprika, salt, black pepper and cayenne pepper in a bowl mixing well. To prepare the ribs, remove the silver skin from the back or under the rib side and rub the trimmed rib racks with the spice mixture. Place the racks on a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours. Remove the ribs from the oven and allow them to rest for 10 minutes. Place the ribs on a baking sheet and coat with the BBQ sauce. Roast under the salamander on medium heat or in the oven set to broil until the sauce is caramelized, 3 to 4 minutes. Remove the sauced ribs and allow them to rest for 3 to 5 minutes. Portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 579,"Brown Butter Sauteed Brussels Sprouts 1 1/2 pounds Brussels sprouts, cored and leaves removed 1 gallon salted boiling water 3 tablespoons butter 1 tablespoon caraway seeds Pinch cracked black pepper Pinch salt 1/2 lemon, juiced Instructions: In a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green. In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned. Drain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 580,"Tangy and Tart Iced Tea with Mint 1/4 cup sugar 1/4 cup water 1/4 cup mint leaves, plus mint sprigs for garnish 4 cups brewed black tea, cooled (use 2 tea bags) 2 cups grapefruit juice 4 ounces rum Instructions: Combine the sugar, water and mint leaves in a small saucepan. Heat on the stove top over low heat until the sugar has dissolved and the mint has infused the syrup, about 10 minutes. Strain and cool. In a large pitcher add the tea, grapefruit juice and mint syrup. Serve chilled over ice and garnish each glass with a sprig of mint. Add the rum to the pitcher, if desired. ","[Riesling, Sauvignon Blanc, Ros, Sparkling Shiraz]" 581,"Spicy Spinach Stew 1 tablespoon canola oil 1 medium onion, chopped Salt and freshly ground black pepper 1 teaspoon paprika 1/2 teaspoon red pepper flakes 2 teaspoons minced garlic 1 (15-ounce) can diced tomatoes 3 (15-ounce) cans white beans, drained and rinsed 1 (10-ounce) box frozen chopped spinach, thawed Instructions: Heat the canola oil in a large saute pan over medium heat. Add the onion and saute until slightly tender about 3 minutes. Season with salt and pepper, to taste. Add the paprika, red pepper flakes and garlic. Saute for 1 minute, then stir in the tomatoes, white beans and spinach. (Reserve 1 1/2 cups of beans and 1/4 cup spinach for Round 2 Spanish Dip recipe.) Cook stirring every couple of minutes, until heated through, about 6 minutes. Transfer to a serving bowl and serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 582,"Butterfly Cake 1 16-oz. box pound cake mix 2 cups white frosting 4 pieces STARBURST? Brand FUN SIZE? Fruit Chews 13/4 cups M&M'S? Brand Milk Chocolate Candies (May substitute with 1 3/4 cups M&M'S? Brand Dark Chocolate Candies) 1 9-inch round cake pan Instructions:

1. Make the cake batter according to the directions on the package. Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool.
2. Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings, cut out a 1-inch triangle from each straight side, 2-inches from the bottom.
3. Completely frost the cake with the icing. Design a mosaic pattern with M&M'S® Brand Milk Chocolate Candies for Easter, and then press them into the top of the cake.
4. To make the butterfly's antennae, unwrap and soften the STARBURST® Brand FUN SIZE® Fruit Chews for Easter in the microwave for approximately 5 seconds. Then roll the candy into thin ropes and place them at the top of the butterfly. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 583,"Toasted Baguette 1 baguette 1/4 cup olive oil Kosher salt Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper. Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 584,"Grilled Risotto Primavera 6 stalks asparagus, trimmed 1/4 cup olive oil, divided Salt and freshly ground pepper 6 to 7 cups simmering vegetable stock 1 onion, finely chopped 2 shallot, finely chopped 1 cup dry white wine 2 cups arborio rice 1 cup fresh corn kernels 1/2 cup fresh peas 8 basil leaves, chiffonade Freshly grated Parmesan cheese Instructions: Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside. Use side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 585,"Chicken Pot Pie 1 gallon chicken stock 1 1/4 cups carrots, chopped
   3/4 cup celery, chopped
   3/4 cup onion, chopped
   1/4 teaspoon crushed red pepper
   1/4 teaspoon ground black pepper
   1/4 teaspoon sage
   2 3/4 cups potatoes, skinned and diced
   1 whole roasted chicken 5 ounces cornstarch 1 cup ice water 8 ounces lard 1 teaspoon salt
   2 1/2 cups all-purpose flour
   3 tablespoons ice water
   Instructions: For the filling: In a large stockpot, combine, chicken stock with carrots, celery, onions, crushed red pepper, black pepper and sage. Bring to boil over medium-high heat, then boil until vegetables are tender. In a separate pot, parboil potatoes 5 minutes. Meanwhile, debone chicken. (You want thick chunks of light and dark meat.) Add meat to the stockpot. Bring mixture to a rolling boil and add potatoes. Combine cornstarch with the ice water, then add the cornstarch slurry to the filling to thicken, simmering until you reach desired thickness. For the crust: Preheat the oven to 400 degrees F. Combine lard and salt in a bowl. Add flour and mix. Stir in the ice water. Once mixture is thick and doughlike, roll into a ball. Using rolling pin, roll dough flat, about 1/2-inch thick. Cut into six 8-inch circles. Place rounds on a baking sheet, then bake 10 minutes. Ladle out servings of pot pie and top each with a crust round. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 586,"Bang! Gumbo 1/3 pound butter 1 1/2 cups all-purpose flour 4 chicken breasts 5 tablespoons olive oil 4 tablespoons minced fresh garlic 3 tablespoons your favorite spice mix 2 stalks celery, finely diced 1 yellow onion, finely diced 1 red pepper, finely diced 14 cups chicken stock 1 1/2 pounds andouille sausage, diced 2 cups fresh or frozen sliced okra 1 cup sliced green onions 1/4 cup Worcestershire sauce 3 tablespoons hot sauce, such as Frank's Louisiana Hot Sauce 3 tablespoons salt 3 tablespoons spice mix 2 tablespoons tomato paste 1 tablespoon ground black pepper 3 bay leaves 8 ounces peeled and deveined shrimp White rice, for serving Instructions: First, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color. Preheat a grill or grill pan to medium-high heat. Meanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside. In a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 587,"Classic Jelly Doughnuts 3/4 cup whole milk 1 1/4-ounce packet active dry yeast 1/2 cup plus 3 tablespoons sugar 31/2 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt 3 large eggs, at room temperature 1 teaspoon pure vanilla extract 4 tablespoons unsalted butter, cut into 4 pieces, at room temperature Cooking spray Vegetable oil, for frying 1 3/4 cups jelly or jam Instructions: Microwave the milk in a small bowl until 105 degrees F to 110 degrees F. Stir in the yeast and 3 tablespoons sugar; let stand until foamy, 3 to 5 minutes. Whisk the flour and salt in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture, eggs and vanilla to the flour. Mix on medium speed until the dough comes together, 1 to 2 minutes. Mix in the butter 1 piece at a time. Continue mixing, scraping the bowl occasionally with a rubber spatula, until the dough is smooth and elastic, about 6 minutes (it will be a little sticky). Lightly coat a large bowl with cooking spray. Scrape the dough into the bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Line 2 baking sheets with parchment paper; dust with flour. Turn out the dough onto a well-floured surface and gently pat until 1/2 inch thick. Using a 3-inch round cutter, cut out 12 to 14 rounds as close together as possible. Place the rounds 1 1/2 inches apart on the prepared pans. Lightly coat the tops of the rounds with cooking spray. Cover with plastic wrap and let rise until puffy, 30 to 45 minutes. Heat 2 inches of vegetable oil in a heavy pot until a deep-fry thermometer registers 350 degrees F. Cut the parchment paper around each dough round so they can be picked up separately. Working in batches of 3 or 4, use the parchment to carefully slide the dough rounds into the hot oil. Fry the doughnuts, flipping occasionally, until golden brown, 2 1/2 minutes. Using a slotted spoon, transfer the doughnuts to a paper towel?lined baking sheet to drain. Return the oil temperature to 350 degrees F between batches. Put the remaining 1/2 cup sugar in a medium bowl. While the doughnuts are still warm, toss them in the sugar to coat, then transfer to a rack to cool completely. Using a chopstick or skewer, poke a hole in the side of each doughnut, wiggling the stick around to form a pocket. Fill a pastry bag fitted with a small round tip with the jelly and squeeze about 2 tablespoons into each doughnut. Blueberry-Lemon Poppy Seed Skip the sugar coating in Step 5. Fill the doughnuts with blueberry jam. Top with lemon glaze (whisk 1 cup confectioners? sugar with the zest of 1 lemon, 2 tablespoons lemon juice and a pinch of salt). Sprinkle with poppy seeds. Apple-Cinnamon In Step 5, coat the doughnuts with cinnamon sugar (whisk 3/4 cup sugar with 1 tablespoon ground cinnamon). Fill the doughnuts with apple butter. Learn how to make a Hanukkah favorite: jelly doughnuts! Lemon-Raspberry In Step 5, coat the doughnuts with raspberry sugar (pulse 1/2 cup freeze-dried raspberries in a food processor or spice grinder until powdery; mix with 1/3 cup sugar). Fill the doughnuts with lemon cream (whisk 1/2 cup heavy cream to stiff peaks, then fold in 1 cup lemon curd). Strawberry-Chocolate Skip the sugar coating in Step 5. Fill the doughnuts with strawberry jam. Top with chocolate glaze (melt 6 ounces chopped semisweet chocolate with 1/3 cup heavy cream and a pinch of salt in the microwave, then stir until smooth). ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 588,"Cardamom-Coffee Custard 2 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise 2 tablespoons dark-roast coffee beans, crushed with a heavy skillet 4 green cardamom pods, crushed 6 egg yolks 2/3 cups sugar 1 pinch salt 1/4 cup cornstarch 1 tablespoon unsalted butter 4 whole coffee beans, for garnish Instructions: In a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go. Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 589,"Grilled Pickles with Dill Mustard Dipping Sauce 1 quart half-sour pickles 3 tablespoons olive oil
1/4 cup sour cream 1/3 cup mayonnaise
1 tablespoon finely minced fresh dill 1/2 teaspoon mustard powder
1 clove garlic, finely minced
Instructions: Prepare a grill for medium-high heat. For the pickles: Slice the pickles in half lengthwise and pat until completely dry. Toss the pickles with the olive oil, place on the grill and cook until they are marked, about 4 minutes per side. For the dipping sauce: Stir together the sour cream, mayonnaise, dill, mustard powder and garlic in a small bowl. Let the pickles cool to room temperature before serving with the dipping sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 590,"Grill Works Sandwich 1 tablespoon vegetable oil 1/4 cup roughly chopped red bell pepper 1/2 portobello mushroom cap, sliced 1/4 medium red onion, sliced 1 cloves garlic, chopped Kosher salt and freshly ground black pepper 3 thin slices Black Forest ham 1 slice each, provolone, Swiss, and Jack 2 slices 7-grain bread Instructions: Serving suggestion: A bowl of tomato soup Preheat an electric sandwich grill or press. Heat the oil in a medium skillet over high heat. Add the bell pepper, mushroom, onion, and garlic and season with salt and pepper. Cook the vegetables, stirring occasionally, until lightly browned and soft, about 6 minutes. Transfer the mixture to a bowl. Add the ham to the skillet and cook, turning once, until lightly browned, about 1 minute. Layer the vegetable mixture, ham, and cheese between the two slices of bread. Put the sandwich in the grill and grill until hot and crispy, about 4 minutes. (Alternately, grill on a cast iron grill pan, weighed-down with a foil-wrapped brick or other heavy item.) Cut the sandwich in 1/2 and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 591,"Pumpkin Pie Thumbprint Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 teaspoon pumpkin pie spice
2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tablespoon pure vanilla extract 2 tablespoons unsalted butter 3 tablespoons roughly chopped pecans
2 tablespoons light brown sugar
2 tablespoons rolled oats
1/4 teaspoon pumpkin pie spice 1/2 cup confectioners\u2019 sugar 1/4 cup pure pumpkin puree
3 ounces cream cheese
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine salt
Instructions: For the cookies: Whisk the flour, baking powder, salt and 1/2 teaspoon of the pumpkin pie spice in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Add the vanilla. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together. Mix the remaining 1/4 teaspoon pumpkin pie spice and 1/4 cup granulated sugar in a shallow bowl or plate. Roll the dough into 1 1/2-inch balls (each ball should be a heaping tablespoon; you should have about 18 balls), then roll in the spiced sugar mixture. Divide the dough balls between 2 baking sheets, spacing them about 2 inches apart. Use the handle of a wooden spoon to indent the centers of each dough ball, pinching together any large cracks that form (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes.
Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
Bake until the cookies just begin to warm through, about 6 minutes. Remove the baking sheets from the oven and use the handle of a wooden spoon to indent the centers just a little more. Return them to the oven, rotating the baking sheets from top to bottom and front to back, and bake until the cookies are set and slightly browned on the bottom, an additional 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes.
For the pecan crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the pecans, brown sugar, oats and pumpkin pie spice. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes.
For the pumpkin pie filling: Whisk the confectioners\u2019 sugar, pumpkin puree, cream cheese, vanilla extract and fine salt in a small bowl until smooth.
Assemble the cookies: Once the cookies are cool, spoon 1 to 2 teaspoons of filling into the center of each cookie and smooth the top if needed. Sprinkle the crumble on top of the filling. Store in an airtight container for up to 3 days.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 592,"Mediterranean Mussels With Wine 8 slices (1/2 inch thick) crusty Italian bread 2 Tbsp. olive oil, divided 1/4 tsp. crushed red pepper flakes (optional) 1 large onion, chopped 1 large clove garlic, finely chopped 1/2 cup dry white wine OR chicken broth 1 jar Bertolli? Vineyard Premium Collections Marinara with Burgundy Wine Sauce 2 bags (2 lbs. ea.) mussels, well scrubbed* 2 Tbsp. finely chopped fresh parsley Instructions: Brush both sides of bread slices with 1 tablespoon olive oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside. Heat remaining 1 tablespoon olive oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley. *SUBSTITUTION: Use 1-lb. peeled and deveined shrimp instead of mussels and cook 3 minutes or until shrimp turn pink. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 593,"Tomato and Herb Crusted Fillet of Sole 2 pounds plum ripe tomatoes 2 tablespoons chopped garlic Extra-virgin olive oil Salt and pepper 4 (8-ounce) sole fillets 1/4 cup chopped parsley leaves, plus extra for garnish 1/2 cup toasted bread crumbs 1 lemon, juiced 3 ounces butter Instructions: Preheat oven to 360 degrees F. To prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste. To assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 594,"Fried Feta Greek Salad Pitas 1/2 cup pitted kalamata olives, sliced 4 Persian cucumbers, sliced into coins 1 small red bell pepper, julienned 1 small red onion, julienned 2 tablespoons lemon juice (from 1/2 lemon) plus lemon wedges, for serving 1 tablespoon olive oil, plus more for frying Kosher salt and freshly ground black pepper 1/2 cup (68 grams) all-purpose flour 1 large egg, beaten 1 cup (130 grams) panko breadcrumbs One 8-ounce block feta cheese, cut into thirds, then each third cut crosswise into 6 equal pieces (18 pieces) Fluffy pita, store-bought or homemade, recipe follows, for serving Store-bought hummus, for serving Arugula, for serving Greek yogurt, for serving Torn fresh mint leaves, for serving Hot sauce, for serving, if desired 1 1/2 cups (360 grams) warm water 4 1/2 teaspoons granulated sugar 2 1/4 teaspoons instant yeast 3 tablespoons (45 grams) olive oil 1 1/2 teaspoons kosher salt 3 3/4 cups (450 grams) bread flour, plus more for dusting Neutral oil or cooking spray, for the bowl Instructions: Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta. For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess. Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it\u2019s ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried. To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired. In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size. Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes. Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment. With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 595,"Faces in the Dark 6 Kellogg's? Eggo? Minis Homestyle waffles 2 slices kiwifruit, peeled 1 red raspberry 4 thin slivers red apple 2 slices large red grape 8 almond slivers 1 strawberry 2 slices fresh fig 2 blueberries 1 seedless green grape 4 thin slivers mango Instructions:

1. Prepare Kellogg's® Eggo® Minis Homestyle waffles according to package directions.
2. Arrange waffles in groups of two on serving platter. On one set of waffles arrange kiwi fruit slices, red raspberry and apple slivers to create face. On another set of waffles arrange red grape slices, almond slivers and strawberry pieces to create face. Arrange fig slices, blueberries, green grape and mango slivers on third set of waffles to create face. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 596,"Easy Rice Bake Casserole 2 tablespoons butter, plus more for dish 1 small onion, minced Pinch cayenne pepper 1 package frozen spinach, thawed, drained and chopped 1 cup milk 2 eggs 2 cups shredded sharp Cheddar, plus extra for top 4 cups cooked rice 1 teaspoon freshly chopped parsley leaves 1 teaspoon freshly chopped thyme leaves 1 teaspoon chopped basil leaves Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Butter a large casserole dish. In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside. In a large bowl, whisk together milk and eggs. Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper. Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 597,"Grilled Tuna Nicoise 3/4 cup extra virgin olive oil 1/4 cup rice wine vinegar 2 tablespoons shallots, minced 2 tablespoons basil, minced 1 tablespoon honey Salt and fresh cracked black peppercorns 6 fingerling potatoes, halved lengthwise and blanched 1 pound pencil thin asparagus, ends trimmed 1 teaspoon oil Salt and pepper 4 (8-ounce) sushi grade big eye tuna from Barnagate Light, 1-inch thick 1 head radicchio, leaves separated and washed 1 head red leaf lettuce, leaves separated and washed 1 pound baby green beans, stem ends trimmed, blanched 12 baby red pear tomatoes 12 baby yellow pear tomatoes 24 nicoise olives 4 hard boiled eggs, peeled and halved 1 bunch parsley, stemmed and washed Instructions: Vinaigrette: Place all ingredients in a small bowl and whisk together. Season with salt and pepper to taste. Salad: Toss the potatoes and asparagus in oil to thoroughly coat and season with salt and pepper. Place the potatoes, and asparagus on grill over medium heat. Cook the potatoes for 15 minutes, turning them 3 times as they cook. Cook the asparagus for 3 minutes. Remove from the heat and set aside. Place the tuna in a shallow dish and add 1/4 cup vinaigrette. Turn to coat evenly and then place on grill over medium heat. Cook for 2 minutes on each side. Remove from heat and cut the tuna across grain in 1/2-inch slices. Arrange radicchio and lettuce around a platter, building it up slightly in the center. Place eggs, beans, asparagus, and potatoes around the platter. Fan tuna slices across top of lettuce. Add tomatoes and olives. Garnish with eggs and parsley. Drizzle vinaigrette over the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 598,"The New Avocado Toast 2 slices white bread, torn into small pieces 2 cloves garlic, peeled and smashed 4 tablespoons olive oil Kosher salt 2 ripe avocados, pitted, peeled and halved lengthwise 3 tablespoons fresh lemon juice 4 large eggs 2 radishes, thinly sliced 1 scallion, thinly sliced Hot sauce and lemon wedges, for serving Instructions: Process the bread in a food processor until you have very fine crumbs (you should have about 1 1/2 cups). Heat the garlic and 3 tablespoons of the oil in a large nonstick skillet over medium high until very fragrant and brown, 3 to 4 minutes. Discard the garlic. Add the breadcrumbs and cook, tossing frequently, until golden brown and crispy, 5 to 7 minutes. Transfer to paper-towel lined plate and season with salt.
Wipe the skillet clean with a paper towel, add the remaining 1 tablespoon oil and heat on high. Fry the eggs on high until the outer edges are browned and lacy but the yolks are still slightly uncooked, 1 to 2 minutes. Remove from the heat and let sit in the skillet until the yolks are set, 1 to 2 minutes.
Liberally brush all sides of the cut avocado halves with lemon juice and generously season with salt. Working with 1 half at a time, dredge the avocados in the breadcrumbs, turning to coat and patting the crumbs lightly into the flesh and the pit cavity. Reserve the remaining breadcrumbs. To serve, place 1 avocado half cut-side up on a small plate. Sprinkle with a few more breadcrumbs and top with a fried egg, some scallions, radishes and a drizzle of hot sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 599,"Lamb with Rosemary and Port 1 tablespoon olive oil 2 teaspoons Worcestershire sauce (recommended: Lea and Perrins) 2 boneless center cut lamb leg steaks 1 tablespoon butter 1 sprig rosemary 1 fat clove garlic 1/4 cup ruby port Instructions: Mix together the oil and Worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl. Heat a heavy-based frying pan over medium-high heat and cook the steaks for about 3 minutes per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person, and less time for their cooking. Wrap the steaks in aluminum foil to rest on a warm plate or in a warm place, while you make the sauce. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan. Peel and crush or mince the garlic clove and add it to the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Arrange the steaks on serving plates and drizzle them with the sauce. ","[Reds only: Cabernet Sauvignon, Syrah/Shiraz, Malbec, Tempranillo]" 600,"Mojo Criollo Roasted Pig 1 garlic head 6 ounces orange juice 2 ounces lemon juice 2 teaspoons ground cumin 1 tablespoon chopped oregano leaves 3 teaspoons salt 4 ounces water 1 (75-pound) pig Instructions: Make marinade: peel and mash the garlic cloves. Mix all the ingredients together in a bowl. Let stand for a minimum of 1 hour. Strain marinade and then inject the marinade into the pig. Let marinate overnight, in the refrigerator, for best results.
Open the pork by the belly, but do not cut or poke holes into the upper or side skin. Place the grease tray inside the Caja China. Tie the pig in between the grids, on its back, and place in the grease tray. Close the Caja China with the ash pan and charcoal grid. Allow 4 inches of separation between the roast and the ash pan. We recommend the pork be at room temperature at the time of roasting.
Prepare the charcoal: we recommend Kingsford Charcoal because it lights faster, burns evenly, and lasts longer. Never use instant charcoal. Start with 14 pounds of charcoal for Caja China Model #1 and 16 pounds for Model #2. Place the charcoal into 2 piles of equal size, on each end of the charcoal tray. Never place charcoal on center of tray. Add lighter fluid and light.
When the charcoal is lit for 15 minutes, distribute it evenly throughout the tray. Once this process is completed, roast pork for 3 hours, without opening the Caja China. Add more charcoal after 1 hour and distribute evenly throughout the tray. After 3 hours, wearing heavy-duty silicone mitts, remove the charcoal tray, ash pan, and dump the ashes. Then turn the pork over and cut into the skin, every 4 to 6 inches. Place the ash pan and charcoal tray, filled with new charcoal, back into position and continue the roasting process. Check the skin after 20 minutes, slightly opening the box by 1 of the corners. You can continue this process until the skin's crispness is to your liking. For a pig this large, it will probably require a full hour on its second side.
Remove the pork from the Caja China. Deposit the contents of the grease tray into a container, let cool, and discard with trash. You can slice the pork with a plate; it is not necessary to use a knife.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 601,"Protein and Pick a Bean 2 pounds protein of your choice, such as pork chops, chicken, pork tenderloin, beef, lamb or tofu Salt and pepper
5 tablespoons oil or other fat
4 strips bacon, diced
1/2 cup chopped onion (about 1 small)
2 cloves garlic, minced
3 teaspoons spices, such as a blend of chili powder, ground coriander, ground cumin, paprika, chipotle and cayenne (based on what you have)
Two 15-ounce cans beans of your choice, rinsed
1 cup tomato product of your choice, such as sauce, crushed, diced, etc.
1 cup liquid of your choice, such as beer, wine, water or stock
1/4 cup mustard
1/4 cup maple syrup or brown sugar, optional
Instructions: Preheat the oven to 400 degrees F. Season the protein with salt and pepper. Heat a skillet over medium heat and add the oil or fat. When hot, add the protein to the skillet and cook until brown on both sides, about 3 minutes per side.
Transfer the skillet to the oven and bake until cooked through, 150 degrees F for pork, 165 degrees F for chicken, 145 degrees F for medium beef, 145 degrees F for medium lamb and the tofu is warmed through.
Meanwhile, heat a medium saucepan over medium heat. Add the bacon and cook, stirring, until almost crisp, about 3 minutes. Add the onions, garlic and spices and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the beans, tomato, liquid, mustard and maple syrup or brown sugar, if using, and bring to a simmer. Simmer until the mixture begins to thicken, about 10 minutes.
Serve the protein with the pick a bean mixture.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 602,"Key Lime Pie Cupcakes 2 sticks (8 ounces) unsalted butter, at room temperature 1 1/2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon finely grated lime zest 1/2 teaspoon fine salt 1 cup milk Key Lime Curd, recipe follows Key Lime Frosting, recipe follows 1/2 cup graham cracker crumbs Key Lime slices, for garnish, optional 5 large egg yolks Pinch fine salt 1 stick (4 ounces) unsalted butter, cut into cubes 1/2 teaspoon grated lime zest 3/4 cup granulated sugar 1/2 cup freshly squeezed or bottled Key lime juice 4 tablespoons unsalted butter, at room temperature 1/2 cup sweetened condensed milk 3 tablespoons freshly squeezed or bottled Key lime juice 1/2 teaspoon vanilla extract 1/2 cup confectioner's sugar Instructions: Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners. Cream the butter in a large bowl with an electric mixer until smooth. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the sides of the bowl between additions. Beat in the vanilla. Combine the flour, baking powder, lime zest and salt in a medium bowl. Add one-third of the flour mixture to the butter mixture; beat in half the milk. Repeat additions, ending with the flour. Beat until combined, taking care not to overmix. Divide the batter between the prepared muffin tins, filling the cups two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 18 to 22 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely. To assemble: Pour the Key Lime Curd into a squeeze bottle with 1/4-inch opening. Fill the cupcakes with curd by inserting the tip into the top of each cupcake and squeezing a couple tablespoons of filling into each cupcake; the cupcake will feel heavier and curd may be visible as it comes up to the top of the cupcake. Stir the Key Lime Frosting and dip the top of each cupcake into the frosting, allowing any excess to drip off. Roll the edge of each cupcake in the graham cracker crumbs and place on a serving platter. Garnish with a slice of Key lime if desired. Whisk together the yolks, granulated sugar, lime juice and salt in a small heavy-bottomed saucepan. Cook over medium heat, whisking constantly, about 6 minutes, or until the mixture is thick enough to coat the back of a spoon and registers 160 degrees F on an instant-read thermometer. Remove from the heat and strain through a fine sieve into a medium bowl. Stir in the butter, one piece at a time, stirring until combined before adding the next piece. Stir in the lime zest and cover with plastic wrap pressed directly on the surface of the curd. Chill completely, about 1 hour. 3 ounces cream cheese, at room temperature
Beat the cream cheese and butter in a bowl with electric mixer at medium speed until fluffy, about 2 minutes. Gradually beat in the sweetened condensed milk, scraping down the sides of the bowl to combine well. Beat in the lime juice and vanilla. On low speed, gradually add the confectioners' sugar and beat until well combined. Chill 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 603,"Baileys Spiced Coffee 1.5 oz. Baileys Coffee Irish Cream 1 oz. Belle de Brillet (pear flavored liqueur) 1 sprinkle nutmeg 1 grind 4 seasoned pepper Instructions: Layer Belle de Brillet (pear flavored liqueur) first. Then top with Baileys Coffee Irish Cream. Garnish with nutmeg, a grind of 4 seasoned peppers and enjoy. ","[Brunello di Montalcino, Barolo, Rioja]" 604,"Mini Beef Wellingtons with Mushrooms and Gorgonzola 8 (6 ounces each) beef filet mignons (about 1/2-inch thick each) Ground black pepper 2 tablespoons vegetable oil 2 tablespoons unsalted butter 8 ounces mushrooms, thinly sliced (about 3 cups) 2 tablespoons finely chopped shallots 4 cloves garlic, minced 1 egg, beaten 1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets (2 sheets) 1/2 cup crumbled Gorgonzola cheese Instructions: Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Line a baking sheet with parchment paper. Season the beef with the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold. Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic. Season with the black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool. Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all. Place 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners. Place the Wellingtons seam-side down on the prepared baking sheet. Cover and refrigerate the Wellingtons and the remaining egg for 1 hour or overnight. Heat the oven to 425 degrees F. Brush the Wellingtons with the remaining egg. Bake for 20 minutes or until the pastry is golden and the temperature of the beef is 117 degrees F. Serve immediately. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 605,"Mini Meatball Crostini 1/4 cup extra-virgin olive oil 1 medium shallot, finely chopped Kosher salt 1/2 cup buttermilk 2 thick slices stale white bread, crusts removed 1 large egg, beaten 1/4 cup freshly grated parmesan cheese 1 tablespoon roughly chopped fresh parsley 3/4 pound 80/20 ground beef 3/4 pound loose mild Italian sausage 3 cups tomato sauce 1 baguette, cut on the bias into twenty-four 1/4-inch slices Small basil leaves, for topping Instructions: Preheat the broiler with a rack in the middle position. Heat 2 tablespoons olive oil in a small saute pan over medium heat. Add the shallot, a small pinch of salt and a splash of water and cook until softened, about 5 minutes. Turn off the heat and let cool slightly. Pour the buttermilk over the stale bread in a large bowl and let sit at room temperature until the bread soaks up most of the buttermilk, about 5 minutes. Lightly squeeze the excess buttermilk from the bread; discard the buttermilk but keep the bread in the bowl. Add the egg, parmesan, parsley, cooled cooked shallots and 1 teaspoon salt to the bowl with the bread. Use your hands to stir the bread mixture together until it is well combined with no large pieces of bread. Add the ground beef and sausage and gently mix all the ingredients with your hands until just combined. (Do not overwork the mixture or the meatballs will be tough.) Using a 1-ounce ice cream scoop or 2 leveled tablespoons as a measurement, scoop and form 24 meatballs and transfer to a baking sheet. Broil the meatballs until they are browned all over, 4 to 8 minutes, depending on your broiler. Lower the heat of the oven to 375 degrees F. Meanwhile, pour the tomato sauce into a medium saucepan and bring to a low simmer over medium heat. Gently nestle the browned meatballs in the sauce, cover and cook until just cooked through, about 5 minutes. Turn off the heat but keep the meatballs covered to stay warm while you make the crostini. Arrange the baguette slices on a baking sheet. Lightly brush the remaining 2 tablespoons olive oil on both sides of the bread slices. Bake until light golden brown around the edges and crispy throughout, 12 to 15 minutes, turning the bread slices halfway through the baking time. To serve, smear each crostini with a bit of the warm tomato sauce, then top with a meatball and basil. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 606,"Basic Stuffing 1 stick unsalted butter, plus more for pan and topping 2 cups diced onions 2 cups diced celery 2 apples, cored and chopped 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme Kosher salt and freshly ground pepper 3 cups chicken broth 2 eggs 1/4 cup chopped fresh flat-leaf parsley 16 cups cubed stale country white bread Instructions: Preheat the oven to 375? F. Melt the butter in a large skillet over medium heat. Add the onions, celery, apples, sage and thyme; season with salt and pepper. Cook 5 minutes, then add the chicken broth and bring to a simmer. Meanwhile, whisk together the eggs and parsley in a large bowl. Add the cubed bread, then pour in the vegetable-broth mixture and toss. Butter a 3-quart baking dish. Transfer the stuffing mixture to the pan, then dot with more butter. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 607,"Cheesy Zucchini Casserole | Zucchini Gratin 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping 1 pound yellow onions, cut in 1/2 and sliced (3 large) 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 2 tablespoons all-purpose flour 1 cup hot milk 3/4 cup fresh bread crumbs 3/4 cup grated Gruyere Instructions: Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 608,"La Reina Sandwich One 3- to 4-pound pork collar 1/2 to 1 cup dry rub, plus additional for sprinkling
4 cups Honey BBQ Glaze, recipe follows 4 to 5 large tomatoes, sliced 1/4-inch thick 1/2 cup olive oil
8 cups finely diced yellow onions 3 bolillo buns (large sandwich rolls)
4 tablespoons butter
3 1/2 cups ketchup 3 cups distilled white vinegar
1/4 cup mustard
1/4 cup sliced onion
1/4 cup Worcestershire sauce
2 tablespoons ground black pepper
1 tablespoon dry rub
1/4 tablespoon granulated garlic
1 1/2 cups honey Instructions: Preheat an offset smoker for cooking at 250 degrees F. Rub pork collar generously with dry rub. Place pork in smoker and cook, brushing with Honey BBQ Glaze every hour, until internal temperature reaches 150 degrees F, about 5 hours. Let rest for 15 to 20 minutes, then slice into 1/4-inch slices. Meanwhile, put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in smoker for 1 hour. Meanwhile, place onions in a medium saute pan with 2 tablespoons olive oil. Cook over low heat until onions are caramelized, soft and golden brown, 1 to 2 hours. Mash onions into a chunky paste. Slice open bolillo bread. Melt butter in a large saute pan or comal over medium-high heat. Place bolillo bread pieces in the pan cut-side down and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan. Place sliced pork collar into pan. Drizzle each side with Honey BBQ Glaze. Sear each side of pork for 2 to 3 minutes. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.) Build 6 open-faced sandwiches, spreading a generous layer of caramelized onion paste on each piece of bread, layering the pork on top, layering on smoked tomatoes and drizzling with Honey BBQ Glaze. For the BBQ sauce: Preheat an offset smoker for cooking at 225 degrees F. Whisk together the ketchup, vinegar, mustard, onion, Worcestershire, pepper, dry rub and granulated garlic in a stainless steel or cast-iron pot until smooth. Place in smoker to cook until darkened, medium-thick and the onions have softened, 4 to 6 hours. (Alternately, cook BBQ sauce in a pan on the stovetop over low heat, covered, 4 to 6 hours.) For the glaze: Whisk together honey with 2 1/2 cups BBQ sauce until smooth and creamy (save the remaining BBQ sauce for another use). ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 609,"Turbot with Watercress and Pickled Walnuts 4 (6-ounce) turbot steaks 4 ounces sliced onions 3/4 pint (3 cups) mixed white wine and fish stock 12 pickled walnuts, plus extra to garnish* 2 ounces butter Bunch of watercress, finely chopped Salt Black pepper *available online. Instructions: Put the turbot steaks in a pan with the onions and enough wine and stock to cover. Bring to a boil, then reduce the heat and poach gently for 15 minutes. Remove the fish to a serving dish and keep warm. Strain the liquid and reserve.
Mash the pickled walnuts. Combine them with the butter, 1 cup wine/stock mixture and the chopped watercress. Season. Bring to a boil and simmer for a few minutes. Pour this sauce over the fish, garnish with pickled walnut halves and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 610,"Acapulco Grilled Red Snapper with Pesto Mayonnaise 1 whole red snapper, cleaned and separated into fillets Salt Freshly ground black pepper 1/2 cup mayonnaise 1/4 cup chopped parsley 1/4 cup chopped basil Olive oil Chili sauce Instructions: Preheat an outdoor grill. First, season each fillet with salt and pepper. Then, brush the mayonnaise on the snapper fillets. In a food processor, combine the parsley, basil, and olive oil. Blend until it is thoroughly pureed. Then brush the parsley-basil puree on top of the mayonnaise layer. Finish by brushing a layer of the chili sauce on top of the paste. Place the brushed fillets on the grill, and grill the snapper for 10 to 15 minutes, or until the fish is completely cooked. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 611,"No-Fuss Baked Baby Back Ribs 1 cup soy sauce 1 cup Worcestershire sauce 1 tablespoon liquid smoke
1 tablespoon brown sugar
1 teaspoon ground ginger
Pinch kosher salt and freshly ground black pepper
6 racks baby back ribs (about 2 pounds each), membranes removed
2 cups yellow mustard 2 cups dark brown sugar
1 1/2 cups apple cider vinegar
1 cup granulated sugar
2 heaping teaspoons garlic powder
2 heaping teaspoons onion powder
1/2 teaspoon smoked paprika
One 15-ounce can tomato sauce
Kosher salt and freshly ground black pepper Instructions: For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight. Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil. Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours. For the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour. Uncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour. Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 612,"Roasted Vegetable Soup 3 to 4 cups chicken stock, preferably homemade 1 quart Roasted Winter Vegetables, recipe follows Kosher salt and freshly ground black pepper For serving: Brioche Croutons, recipe follows Good olive oil 1 pound carrots, peeled 1 pound parsnips, peeled 1 large sweet potato, peeled 1 small butternut squash (about 2 pounds), peeled and seeded 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley 6 ounces brioche loaf or challah 1 tablespoon good olive oil 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Preheat the oven to 350 degrees F. Instructions: In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like. Serve with Brioche Croutons and a drizzle of good olive oil. Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot. Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 613,"Wax Bean Soup 1 small onion, finely chopped 2 tablespoons chopped parsley 3 tablespoons butter 1 pound fresh wax beans, washed and sliced 2 cups vegetable juice 4 cups water 2 cups milk 2 tablespoons wheat flour 1 cup sour cream, for garnish Chopped parsley, for garnish Instructions: In a heavy 3 quart saucepan, saute onions and parsley in butter until onions become transparent. Add beans, season with salt and pepper, vegetables juice, and water. Cover and cook until beans are tender, about 35-40 minutes. In a small saucepan, heat milk, and whisk in flour and cook for 30 seconds. Pour this into soup after beans are tender, and cook for 5 to 10 minutes, until soup is slightly thickened. To serve: garnish with sour cream and parsley. TIP: NO MORE GRAY BEANS To ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 614,"Chocolate Taffy 2 cups sugar 2/3 cup Dutch process cocoa powder 1/2 teaspoon salt 1 cup light corn syrup 1/4 cup plus 1 tablespoon water 1 teaspoon white vinegar 1 1/2 tablespoons butter, plus additional for greasing pan and hands Instructions: