Salt and lime wedge, to serve Instructions: Put all the ingredients into a shaker. Shake well and serve in a martini glass with a salt rim and a split lime wedge. ","[Tequila, Cointreau, Sauvignon Blanc]" 36847,"Eggs Benedict and Easy Hollandaise Sauce 4 extra-large eggs, at room temperature 2 thin slices of prosciutto 2 English muffins, sliced in half and toasted Easy Hollandaise Sauce (recipe follows) Minced fresh chives, for serving 2 extra-large egg yolks, at room temperature 1 1/2 tablespoons freshly squeezed lemon juice 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Pinch of cayenne pepper 6 tablespoons (3/4 stick) unsalted butter Instructions: Preheat the oven to 400 degrees. Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes. Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside. Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto. Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately. \Barefoot Contessa Foolproof\ by Ina Garten ? Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 36848,"Double Irish 1/4 cup sugar 2 ounces Irish whiskey 1 ounce fresh lemon juice Irish lager (such as Harp), for topping Lemon twist, for garnish Instructions: Make the simple syrup: Combine the sugar with 1/4 cup water in a small saucepan. Bring to a boil, stirring to dissolve. Remove from the heat and let cool. (Makes 4 ounces; refrigerate up to 1 month.) Combine the whiskey, lemon juice and 1/2 ounce simple syrup in a cocktail shaker; fill with ice. Shake well; strain into a rocks glass filled with ice. Top with the lager and garnish with lemon twist. ","[Bourbon, Rye Whiskey, Scotch, Gin]" 36849,"California Roll Nori seaweed Prepared sushi rice Crab meat, cut in pieces Avocado, peeled and cut in fine pieces Cucumber, peeled, seeded and cut in fine strips Sesame seeds, toasted Instructions: Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds. To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Serve with wasabi, soy sauce and pickled ginger. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36850,"Venezuelan Corn Cakes: Cachapas 10 ears of corn 2 tablespoons sugar 1/4 cup milk Pinch salt Corn oil, for sauteing 1/4 cup sour cream, for garnish Instructions: Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form \pancakes\ of your desired size. Cook for 2 minutes on each side. Garnish with sour cream. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 36851,"Pork Chops With Rice and Beans 2 tablespoons extra-virgin olive oil 1 green bell pepper, diced 1 onion, diced 6 cloves garlic, chopped 2 teaspoons ground cumin Kosher salt and freshly ground pepper 1 8-ounce can tomato sauce 1 cup converted (parboiled, not instant) white rice 1 15-ounce can black beans (not drained or rinsed) 8 thin boneless or bone-in pork chops (2 to 2 3/4 pounds) 1 tablespoon apple cider vinegar Instructions: Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer. Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes. Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes. Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 36852,"Sweet Potato Soup 1 tablespoon flour 1 tablespoon unsalted butter 1 1/2 cups chicken broth (or vegetable broth, if desired) 1 tablespoon light brown sugar 1 1/2 cups cooked sweet potatoes 1/4 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 cup milk Salt Instructions: In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 36853,"Crabmeat Salad in Halved Honedew Melons 1 pound fresh jumbo lump crabmeat, picked over to remove any shells 1/4 cup light mayonnaise 1/4 cup Puttanesca Sauce, recipe follows 2 tablespoons finely chopped green onions 1 teaspoon Dijon mustard 2 honeydew melons, halved and seeded, bottoms trimmed so melon sits flat on plate 2 teaspoons olive or vegetable oil 1 medium onion, chopped
2 tablespoons minced garlic
2 (28-ounce) cans crushed tomatoes
1 cup pitted Greek (kalamata) olives, halved
3 tablespoons drained capers
2 teaspoons anchovy paste
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup red wine (optional) Instructions: In a large bowl, combine crabmeat, mayonnaise, Puttanesca Sauce, green onions, and Dijon mustard. Toss gently to combine.
Spoon crab mixture into halved melons and serve. Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 36854,"Ferrero Rocher Cookie Cups Nonstick cooking spray, for the muffin tin 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting (see Cook's Note) 1/2 cup blanched hazelnuts 1/2 cup sugar 1/4 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, cold and cut into small cubes 1 1/2 teaspoons vanilla extract 1 large egg, at room temperature, lightly beaten 24 chocolate hazelnut truffles, such as Ferrero Rocher
1/2 cup dark chocolate chips
Instructions: Liberally spray a 24-cup nonstick miniature muffin tin with nonstick cooking spray, then sprinkle each cup with a touch of flour. Shake the muffin tin so that the flour completely coats each cup, then shake out any excess. Set aside. Combine the hazelnuts, sugar and salt in a food processor and pulse until the hazelnuts are finely ground. Add the flour and pulse until completely combined. Add the butter and pulse until the butter is finely chopped and the mixture begins to come together, then add the vanilla and egg and pulse until a dough forms. Use a rubber spatula to transfer the dough to a medium bowl. Cover with plastic wrap and refrigerate for 30 minutes. Position an oven rack in the middle of the oven and place a large baking sheet on the rack. Preheat the oven to 375 degrees F.
Divide the dough evenly among the prepared muffin cups (about 1 scant tablespoon each), then use your fingers or the back of a small spoon to flatten the dough in each cup, coming slightly up the sides. Gently press a chocolate hazelnut truffle into the center of each piece of dough (the dough will come up the sides of the truffles but should not come up over the edges of the muffin cups).
Slide the muffin tin onto the preheated baking sheet, and bake, rotating the baking sheet once halfway through, until the cookies are light golden brown around the edges, about 25 minutes.
Allow the cookies to cool completely in the muffin tin set on a cooling rack.
Use a small offset spatula or butter knife to gently coax each cookie out of its cup, then place the cookies on a cooling rack set over a baking sheet.
Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Transfer the melted chocolate to a pastry bag or resealable plastic bag. Snip off the corner of the bag and drizzle the chocolate back and forth over the top of the cookies. Allow the topping to cool completely before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36855,"Sesame Noodles with Chicken 1 1-inch piece peeled fresh ginger 1/2 cup smooth peanut butter 1/4 cup soy sauce 2 tablespoons dark brown sugar Kosher salt 1 pound spaghetti or Chinese egg noodles 2 tablespoons toasted sesame oil 1 garlic clove, peeled 1 tablespoon rice vinegar 3/4 teaspoon crushed red pepper 1 Kirby cucumber, halved and sliced 1 cup shredded cooked chicken 6 scallions (white and green parts), sliced 1/4 cup dry-roasted peanuts, chopped Instructions:

1. Bring a large pot of cold water to a boil over high heat. Generously salt boiling water, add pasta, and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Drain and rinse under cold running water, transfer to a large bowl and toss with sesame oil.
2. Chop garlic and ginger in a blender. With motor running, add peanut butter, soy sauce, brown sugar, vinegar, and red pepper and blend until smooth. Blend in 1/4 cup water. Pour over reserved spaghetti and toss to distribute.
3. Top pasta with cucumber, chicken, scallions, and peanuts to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36856,"Apricot-Smoked cl Glaze Lamb Tacos with Tomato-Cucumber Salsa 2 plum tomatoes, diced 1 serrano cl, finely diced
   1/2 English cucumber, diced
   1/2 small red onion, diced
   2 tablespoons extra-virgin olive oil
   2 tablespoons red wine vinegar
   Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   1/4 cup chopped fresh dill
   1/4 cup chopped fresh mint
   1/2 cup apricot preserves 2 tablespoons red wine vinegar
   1 tablespoon chipotle in adobo puree
   Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   1 1/2 pounds boneless lamb loin
   Canola oil, for brushing lamb 8 to 12 flour or corn tortillas (8-inch size) Instructions: Heat a gas grill to high. For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl. Add the olive oil and vinegar and season with salt and pepper. Toss in the dill and mint. For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl. Brush the lamb with canola oil and sprinkle with salt and pepper. Grill, covered, until nicely charred, 3 to 4 minutes. Flip, brush with the apricot glaze, cover and cook until a meat thermometer inserted in the thickest part reads 125 degrees F for medium rare, another 1 to 2 minutes. Transfer to a cutting board, brush with more glaze and let rest 10 minutes. While the lamb rests, grill the tortillas for a few seconds on each side; keep warm. Slice the lamb into 1/2-inch-thick slices. Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately. ","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]

" 36857,"Corn and Cheese-Stuffed Crepes with Poblano Cream Butter for greasing the baking dish 3/4 cup whole milk 2 large eggs 1 large egg yolk 1/2 cup all purpose flour 3 tablespoons melted unsalted butter, slightly cooled 1/2 teaspoon salt 2 tablespoons (1/4 stick) unsalted butter 3/4 cup chopped onion 2 poblano chiles, charred, peeled, diced 1 cup heavy whipping cream 2 1/2 cups finely grated mozzarella cheese 1 cup fresh corn kernels (from 1 ear of corn) 1/2 cup Mexican crema or sour cream Chopped fresh cilantro, for garnish Instructions: Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside. For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle. Preheat oven to 350 degrees F. For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve. Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter. Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes. To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36858,"Churrasco Sandwich One 8-ounce New York strip steak (or rib eye steak) Chimichurri Sauce, recipe follows One 7-inch French baguette
1 leaf lettuce
1 Roma tomato, sliced
Sliced onion, optional
1 cup olive oil blend 1/4 cup red wine vinegar
Three .75-ounce packages fresh basil
1 teaspoon crushed red pepper
6 cloves garlic
2 bunches fresh parsley
Salt and pepper Instructions: Marinate steak with 1/2 cup Chimichurri sauce and refrigerate until cooking, 5 to 7 minutes. Pan-fry or grill steak to your desired degree of doneness. Place steak in the baguette and top with lettuce, tomato, onions, if using, and remaining Chimichurri Sauce. In a blender, add olive oil, vinegar, basil, crushed red pepper, garlic and parsley, and blend for approximately 15 seconds. Repeat for another 15 seconds. Taste and add salt and pepper as needed. ","[Malbec, Tempranillo, Garnacha, Barbera]" 36859,"Jill's Basic Potato Tart 1 (10 to 12-inch) pastry tart shell, uncooked 3 tablespoons Dijon mustard 1 1/2 cups grated Swiss cheese, divided 4 to 5 baking potatoes, peeled and cut into large chunks 2 tablespoons butter 2 teaspoons olive oil 1 large Spanish onion, diced (2 cups) 1 cup ricotta cheese 3 large eggs Salt and pepper, to taste Instructions: Preheat Oven: 350 degrees F. Line a 10 to 12-inch tart pan with your favorite pastry shell. Lightly brush or spread the Dijon mustard on the shell. Sprinkle 1/2 cup Swiss cheese over the mustard. Peel the potatoes and cut them into large chunks. Boil potatoes in lightly salted water until tender. Drain the potatoes and then transfer to a large mixing bowl. Mash the potatoes. In a large saute pan melt the butter with the oil. Dice onions and saute in butter/oil mixture. Add the onion to the mashed potatoes. Add 1 cup of ricotta cheese, eggs and the remaining 1 cup of grated Swiss cheese to the potato/onion mixture. Add salt and pepper. Spoon mixture into the pastry shell. Bake for 45 minutes or until lightly brown on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36860,"Golden Coconut Macaroons 1 (7-ounce) package sweetened shredded coconut 2 large eggs Pinch salt 2/3 cup sugar 1 teaspoon vanilla extract 2 cookie sheets or jelly roll pans covered with parchment or foil Instructions: Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it. In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded teaspoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each. Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks. Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36861,"Ham Steaks with Cheesy Grits and a Bell Pepper and Pepper Jelly Sauce 4 tablespoons unsalted butter, divided 2 large ham steaks 1/2-inch thick 1/4 cup small dice onion 1/4 cup small dice red bell pepper 1/4 cup small dice green bell pepper 1 teaspoon minced garlic 1 cup chicken stock 2 tablespoons pepper jelly 1/4 teaspoon kosher salt 1 recipe Cheesy Grits, recipe follows 4 cups water 1 1/2 teaspoons salt, divided 1 1/2 cups quick cooking or old-fashioned grits (not instant) 2 cups milk 1 cup heavy cream 8 tablespoons butter 1/2 teaspoon fresh cracked black pepper 1 1/2 cups shredded white Cheddar Instructions: Heat a large, 12-inch nonstick saute pan over medium heat and add 2 tablespoons of the butter. Once the butter has stopped foaming, add the ham steaks 1 at a time and saute until golden brown, about 3 minutes on each side. Remove the ham steaks and set aside as you prepare the sauce. Add 1 tablespoon of the remaining butter to the saute pan and once melted, add the onions, peppers and garlic to the pan. Saute until the vegetables are softened, 3 to 4 minutes. Add the chicken stock and pepper jelly and scrape up any bits that may have settled on the bottom of the pan. Bring to a boil and cook for 2 minutes. Remove from the heat and swirl the last tablespoon of butter into the pan. Serve over the ham steaks and grits. In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.) Fold the cheese into the grits, and keep covered and warm until ready to use. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 36862,"Cherry Cola Kalimotxo 1 1/2 cups pitted sweet fresh cherries plus 8 whole fresh cherries with stems attached One 750-milliliter bottle dry red wine
2 ounces lemon juice
Two 12-ounce cans natural cola
Instructions: Blend 1 cup pitted cherries with the red wine until smooth. Strain, then add the lemon juice. Pour some of the strained cherry mixture into each ice-filled glass, top with cola and garnish with fresh cherries with stems. ","[Rioja, Tempranillo, Garnacha]" 36863,"Morkovcha with Yogurt Pita Chips 4 carrots, shredded 1 clove garlic, minced 2 teaspoons ground coriander 1/4 teaspoon paprika Freshly ground pepper 1 tablespoon white wine vinegar Vegetable oil, for sauteing 1 small white onion, diced 1/4 cup fresh cilantro leaves Greek yogurt, for serving 24 pita chips, for serving Instructions: Toss together the carrots, garlic, coriander, paprika, 1/4 teaspoon pepper, and vinegar in a bowl. Heat a splash of oil in a hot pan and add the onions. Cook until golden, about 5 minutes. Pour the onions over the carrots and toss to coat. Cover and refrigerate 2 hours and up to overnight. Just before serving, add the cilantro leaves to the carrot mixture. Spread the Greek yogurt on the pita chips and serve alongside the carrot salad. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 36864,"Creamy Herbed Chicken and Broccoli Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 1/4 cup chopped fresh basil 1/4 cup chopped fresh flat-leaf parsley 3 tablespoons sour cream 1 1/2 tablespoons fresh lemon juice 1/2 tablespoon olive oil One 8-ounce boneless skinless chicken breast 2 cups bite-sized broccoli florets 8 ounces dried penne 1/2 cup jarred roasted red peppers, drained and chopped Instructions: Bring a large pot of salted water to a boil. Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces. Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl. Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36865,"Pork and Broccoli Rabe Ciabatta Subs One 5-pound pork shoulder, boned, skin-on 3 to 4 tablespoons fresh rosemary leaves, chopped 2 teaspoons fennel seeds, 2/3 palmful 1 1/2 teaspoon crushed red pepper flakes, half a palmful 1 head (8 to 10 cloves) garlic, finely chopped Kosher salt and coarse black pepper 1 small onion, peeled1 teaspoon baking soda, optional EVOO, for liberal drizzling 2 bundles broccoli rabe, trimmed into 5- to 6-inch stalks 10 ciabatta rolls, 6 to 8 inches long 1 large ripe lemon, zested and reserved 1/2 cup fresh flat-leaf parsley leaves 2 to 3 cloves garlic, crushed 1 fresh Fresno cl pepper, seeded and finely chopped Instructions: Preheat the oven to 350 degrees F. For the pork and broccoli rabe: Butterfly the pork, cut the meat across, but not all the way through, and open the shoulder up like a book. If the meat is a little uneven, then pound it out to even. Sprinkle the pork evenly across the surface with the rosemary, fennel seeds, red pepper flakes, garlic and some salt and pepper. Grate the onion over the meat with the large side of a box grater or with a wide tooth fine grater and spread it around the meat. Roll and tie the pork with kitchen string to secure. If using, rub the skin with the baking soda for extra crispy skin. Drizzle or spray with a little oil and sprinkle with salt and pepper. Roast the pork on the center rack, covered with foil, to an internal temperature of 145 degrees F, about 2 1/2 hours. Remove the foil and broil to crisp the skin, 15 to 20 minutes. Let the pork rest before slicing. Bring a few inches of water to a boil in a deep skillet. Salt the water, then add the rabe and boil to cook out the bitterness, 5 to 7 minutes. Drain. For the gremolta: Place the lemon zest on a cutting board and pile the parsley, garlic and chiles on top. Finely chop them all together to combine them. Cut the zested lemon into 10 wedges. Toast the split ciabatta and drizzle with EVOO. Arrange 3 to 4 thin slices of pork in sandwich and douse with a squirt of lemon juice, top with gremolata and rabe and set tops in place. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 36866,"Roasted Moroccan-Style Vegetables Nonstick cooking spray 5 tablespoons extra-virgin olive oil Juice of 1/2 small lemon (about 1 tablespoon) 2 large cloves garlic, minced Kosher salt 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon ground ginger 1 large yellow onion, diced 1 medium eggplant (about 1 pound), unpeeled, cut into 1/2-inch cubes 1 medium sweet potato (about 12 ounces), unpeeled, scrubbed and cut into 1/2-inch cubes 1 cup grape tomatoes, halved 8 dried apricots, thinly sliced, or 2 packed tablespoons golden raisins 1/2 cup loosely packed fresh cilantro leaves, chopped Instructions: Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray. Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through. Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 36867,"Fried Sardines with Spicy Dipping Sauce and Fried Herbs 1/2 cup sour cream 1/2 cup Greek yogurt 1/4 cup chopped Calabrian chiles or other red chiles 2 tablespoons honey 2 tablespoons fresh parsley leaves 1/2 teaspoon salt 1 lime, juiced Freshly ground black pepper 12 fresh sardines 1/2 cup flour Salt and freshly ground black pepper 2 eggs 1 cup breadcrumbs 1 cup plus 2 tablespoons olive oil, plus more if needed 1/2 cup capers, drained and dried 1/2 cup fresh parsley leaves Lemon wedges, for serving Instructions: For the sauce: In a food processor, combine the sour cream, yogurt, chiles, honey, parsley, salt, lime juice and black pepper, and process until blended and mostly smooth. Taste and season with more salt and pepper if needed. Set aside in the refrigerator until ready to serve. For the sardines: Rinse the sardines and pat dry. Place the flour in a bowl and season it with salt and pepper. In a small bowl, beat the eggs with 1 tablespoon water. Place the breadcrumbs in another bowl. Add 2 to 3 sardines to the flour and toss until lightly coated. Shake off the excess flour. Dip the sardines in the egg mixture, then in the breadcrumbs to coat. Place the breaded sardines on a wire rack. Repeat this process for the remaining sardines.

Heat 1/2 cup of the oil in a heavy-bottomed frying pan or cast-iron skillet over medium heat. In batches, fry the sardines in one layer, until golden brown, 3 to 4 minutes. Flip and fry on the other side until cooked through, about 3 minutes. Place the fried sardines on paper towels and season with salt. Repeat for the remaining sardines, adding more oil to the pan if needed. Heat the remaining 2 tablespoons oil in a small skillet over medium heat. Fry the capers and parsley until crisped, about 1 minute. Plate the sardines and top with some of the cl sauce and fried capers and parsley. Serve with the remaining cl sauce on the side and some lemon wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 36868,"Sage Pesto Crusted Turkey Tenderloin Cooking spray 2 cups loosely packed fresh sage leaves 1/2 cup pine nuts, lightly toasted in a dry skillet for 3 minutes 1/3 cup olive oil, plus extra if needed 4 garlic cloves, peeled 3 tablespoons grated Parmesan 2 turkey tenderloins, about 1 pound each 8 small red potatoes, halved Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray. In a blender, combine sage, pine nuts, olive oil, garlic, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Puree until smooth. Season turkey all over with salt and black pepper and transfer to prepared pan. Spread pesto all over top of turkey. Arrange potatoes around turkey in pan, spray with cooking spray and season with salt and freshly ground black pepper. Roast for 30 minutes, until potatoes are golden brown and turkey reaches 160 degrees F. Let turkey rest for 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey with all of potatoes. Reserve remaining turkey for salad, if desired ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 36869,"Mashed Potato-Peanut Butter Candy 1 cup smooth plain mashed potatoes Kosher salt 6 to 8 cups confectioners' sugar (about 2 boxes), plus more for dusting 1 cup crunchy peanut butter, at room temperature 1/4 cup umeboshi paste (available at health-food stores) or raspberry jam Instructions: Combine the mashed potatoes and 1/4 teaspoon salt in a large bowl. Add 4 cups confectioners' sugar and stir with a wooden spoon. Stir in the remaining 2 to 4 cups confectioners' sugar, 1 cup at a time, until the dough is stiff and dry. (The amount of sugar will depend on how starchy your mashed potatoes are.) Knead with your hands to bring the dough together. Dust a large sheet of parchment paper with confectioners' sugar. Transfer the dough to the parchment and roll into a 12-by-14-inch rectangle, about 1/4 inch thick, dusting with confectioners' sugar if the dough gets sticky. (Refrigerate for a few minutes if the dough gets too soft to roll.) Spread the peanut butter evenly over the dough. Spread a long narrow strip of umeboshi paste on top of the peanut butter, about 3 inches in from one of the long ends. Refrigerate 30 minutes. Starting with one of the long ends, roll up the dough like a jelly roll, using the parchment to help you. Turn seam-side down and slice into thin pieces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36870,"Grilled Marinated Leg of Lamb with Asparagus and Mint Chimichurri 9 cloves garlic, 7 minced and 2 whole 3/4 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup fresh lemon juice Kosher salt and freshly ground pepper 1 (6-pound) boneless leg of lamb 2 pounds asparagus, trimmed 2 cups fresh flat-leaf parsley leaves 2 cups fresh mint leaves Instructions:

1. Stir together the 7 minced garlic cloves, 1/4 cup olive oil, 1/4 cup lemon juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a large bowl. Rub the marinade all over the lamb in a bowl, then truss tightly and marinate at least 3 hours in the refrigerator. 2. Preheat a grill for direct and indirect cooking over a medium-heat fire. Grill the lamb over direct heat until nicely charred, about 8 minutes per side, turning often. Then move to indirect heat, cover, and cook until the internal temperature reaches 125 degrees F for medium-rare, about 50 minutes, turning occasionally. Transfer the lamb to a cutting board and let rest 15 minutes.
2. Toss the asparagus with the 2 tablespoons olive oil, salt, and pepper. Grill the asparagus until tender, 6 to 8 minutes.
3. Pulse the remaining 2 whole garlic cloves in a food processor with the parsley, mint, the remaining 1/2 cup oil, the remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve the lamb, sliced, with the asparagus and chimichurri sauce. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, GSM blend]" 36871,"Stuffed Cabbage Stoup 4 tablespoons extra virgin olive oil, divided 1 cup raw white rice 1 quart plus 2 cups chicken stock, divided 1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal) 1/2 teaspoon allspice, eyeball it in your palm 1 1/2 teaspoons coriander, half a palm full 2 teaspoons smoked paprika, eyeball it in your palm Salt Pepper 1 bay leaf 1 onion, chopped 2 cloves garlic, minced 1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped 1/2-3/4 head Savoy cabbage, thinly sliced 1 (28-ounce) can diced tomatoes 1 cup tomato sauce 3 tablespoons dill, finely chopped Handful of flat-leaf parsley, chopped Instructions: Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender. Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 36872,"Pale Ginger Shandy 1/2 cup sugar One 2-inch piece ginger, peeled and coarsely grated 2 tablespoons fresh lemon juice 4 ounces chilled club soda One 12-ounce bottle chilled India pale ale, such as Brooklyn East 2 lemon slices, for garnish Instructions: Heat the sugar, ginger and 1/2 cup water in a small sauce pan over medium-high heat. Bring to a boil, and stir to melt the sugar. Remove from the heat and allow to steep and cool for 15 minutes, then strain (should make about 3/4 cup). Reserve the unused ginger syrup for another use.
   Mix 1/4 cup of the syrup with the lemon juice in a large liquid measuring cup. Add the club soda. Divide between two chilled beer chalices. Pour half of the beer into each glass. Garnish each with a lemon slice and serve. From Food Network Kitchens ","[Pinot Grigio, Riesling, Gewrztraminer, Chenin Blanc]" 36873,"Chicken Soup 3 Ways 8 cups low-sodium chicken broth or stock One 3-pound chicken, quartered into 2 leg pieces and 2 on-the-bone breast pieces (save the backbone to make chicken stock)
   Kosher salt 2 to 3 small carrots, thinly sliced 3 stalks celery with leaves, thinly sliced and leaves roughly chopped
   Combo 1: 4 cups baby spinach, one 15-ounce can drained chickpeas and 1 to 2 tablespoons harissa (depending on the brand) Combo 2: 1 cup cubed tofu, 1 cup cooked broccoli and 1 tablespoon hoisin sauce
   Combo 3: 1 cup cooked quinoa, 2 ounces sliced ham cut into ribbons and 3 tablespoons chopped fresh dill Instructions: Make the soup: Add the broth and 4 cups water to a large soup pot and bring to a simmer over medium-high heat. Sprinkle the chicken with salt. Submerge the chicken pieces in the broth. When the broth starts to boil, reduce the heat to a simmer. Cook until the breast and tender start to separate, about 15 minutes, then remove with tongs or a large strainer. Continue simmering the leg pieces until the meat pulls away from the bone, about 10 more minutes. Remove the legs from the pot and set aside. When the meat is cool enough to handle, remove the skin and shred the meat by hand. Add the carrots and celery stalks (reserve the leaves) to the soup and simmer until tender, about 8 minutes. Stir in the shredded chicken until just heated through, about 3 minutes, then remove from the heat. Season with salt, stir in the celery leaves and cool to room temperature. Divide the soup into three 4-cup servings and freeze in containers for up to 1 month. To reheat: Thaw a container of soup and bring to a low boil in a medium saucepan. Add the desired combo mix-ins and cook for a just a few minutes to heat through. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36874,"Pork, Spinach, and Ricotta Manicotti Extra-virgin olive oil 1 large onion, cut into 1/2-inch dice Kosher salt Pinch crushed red pepper flakes 3 cloves garlic, smashed and finely chopped 1 pound bulk fennel pork sausage 1 pound baby spinach, washed and cut into 1-inch lengths 2 cups ricotta cheese 1 1/2 cups grated Parmigiano-Reggiano, plus extra for serving 2 eggs Bechamel Sauce, recipe follows 1/2 recipe Basic Tomato Sauce, recipe follows 1 recipe Basic Crepes, recipe follows 3 tablespoons butter 1/2 small white onion, cut into 1/2-inch dice Kosher salt 3 heaping tablespoons all-purpose flour 1 quart milk Pinch grated nutmeg 1 bay leaf 1/2 cup grated Parmigiano-Reggiano 1/4 cup extra-virgin olive oil 1/4 pound diced pancetta 2 large Spanish onions, cut into 1/4-inch dice Kosher salt 4 large garlic cloves, smashed and chopped 4 (28-ounce cans) Italian plum San Marzano tomatoes 1 cup all-purpose flour Pinch kosher salt 2 eggs 1/2 cup milk 1/2 cup club soda 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes Instructions: Filling: Coat a large saute pan with olive oil, add the onions and put the pan over medium heat. Season the onions with salt, to taste, and add a pinch of crushed red pepper flakes. Saute until the onions are translucent and very aromatic, about 7 to 8 minutes. Stir in the garlic and saute for 3 to 4 more minutes. Add the pork sausage and cook until nicely browned. Stir in the spinach, season with salt, to taste, and saute until the spinach is wilted, about 2 to 3 minutes. Remove from the heat and let cool. In a large bowl, add the ricotta, 1 cup of grated Parmigiano, the eggs and 1 cup of bechamel and stir to incorporate. Mix in the cooled sausage mixture into the ricotta mixture. Taste and adjust seasoning, if needed. To assemble the manicotti: Preheat the oven to 350 degrees F. Prepare the baking dish by evenly schmearing 1 cup of bechamel sauce in the bottom of a 9 by 13-inch baking dish. Put 2 heaping tablespoons of the filling on a crepe just below the halfway mark. Form the filling into an even log and then roll up the crepe to enclose the filling. Repeat with the remaining filling and crepes. Arrange the crepes in the baking dish, snuggling the crepes together until the dish is filled. Spoon the tomato sauce over the top of the crepes and spread the bechamel in a wide swath down the middle. Sprinkle with the remaining 1/2 cup of Parmigiano and cover with foil. Bake in the preheated oven until heated through, about 30 minutes. Remove the foil and bake until the top starts to brown a little, about 5 to 10 minutes. Remove from the oven and serve topped with a little extra cheese. Mamma mia! ; Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue. Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmigiano, taste and adjust seasoning, if needed. Use right away or refrigerate, covered, until ready to assemble dish. Creamy! ; Coat a large sauce pot with olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, to taste, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently. Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the sauce pot and 1 can of water (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently. Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days or it can be frozen. ; Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using. Crepes: Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will). Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed. YAY! ; ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 36875,"Spicy Almond Chicken and Rice 1/4 cup almond butter 1/2 cup chicken stock/poaching liquid from Poached Chicken, recipe follows 1/4 to 1/3 cup hoisin sauce 1/4 to 1/3 cup low-sodium soy sauce or liquid aminos 1-inch piece ginger root, grated 2 cloves garlic, grated 1 to 2 tablespoons Sriracha, optional Juice of 1 lime Black pepper 2 tablespoons vegetable or stir-fry oil 2 medium leeks or 1 yellow onion, halved and sliced 1/4-inch thick 3 to 4 ribs celery, halved lengthwise and thinly sliced on an angle 2 carrots, peeled and sliced into matchsticks 1 to 2 red long, jalapeno or Fresno chiles, thinly sliced 1/2 pound sugar snap peas or defrosted whole snap peas, thinly sliced on an angle 1 can sliced water chestnuts, drained About 1 1/2 pounds cooked Poached Chicken, recipe follows, pulled or thinly sliced Salt to taste 1 cup white or brown rice, cooked to package directions About 1/4 cup sliced or slivered almonds One 4-to 5-pound chicken 2 ribs celery, coarsely chopped 1 carrot, peeled and coarsely chopped 1 onion, peeled and quartered 2 cloves garlic, crushed 1 lemon, sliced 1 large fresh bay leaf 1 teaspoon whole black peppercorns Herb bundle of parsley, rosemary and thyme tied with a string Salt Instructions: In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine. Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve. To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant. Serve the chicken with the rice; sprinkle with the almonds. Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 36876,"Cocoa Syrup 1 1/2 cups water 3 cups sugar 1 1/2 cups Dutch-processed cocoa 1 tablespoon vanilla extract 1/4 teaspoon kosher salt 2 tablespoons light corn syrup Instructions: In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 36877,"Sheet Pan Egg-in-a-Hole Biscuits Nonstick cooking spray, for coating the sheet pan Two 16.3-ounce tubes refrigerated biscuit dough, such as Pillsbury 1 tablespoon heavy cream 1/2 cup shredded Cheddar 2 tablespoons chopped fresh chives 8 round slices Black Forest ham (about 4 ounces) 8 large eggs 1 teaspoon paprika Instructions: Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray. Separate the biscuits and put them on the prepared sheet pan. Brush 8 of the biscuits with the heavy cream. Sprinkle all the biscuits with the Cheddar, then the chives. Put each biscuit brushed with cream on top of an unbrushed biscuit to make 8 biscuit stacks. Space the stacks evenly on the sheet pan. Cut out the center of each stack with a 2-inch round cookie cutter. Put the cut-outs in the empty spaces on the sheet pan.
Push a slice of ham down into each hole to make a cup that is deep enough to hold an egg comfortably. Crack 1 egg into each of the ham cups and sprinkle with the paprika.
Bake until the biscuits are flaky and golden brown, the egg whites are just set and the yolks are still jiggly when you lightly shake the sheet pan, about 20 minutes.
Serve each egg-in-a-hole with one of the biscuit cut-outs for dipping.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36878,"Marzipan Decorations 1 (8-ounce) tube marzipan Food coloring Instructions: Decide what object you want to make. Warm the marzipan by kneading it slightly. Form it into a small patty and place 1 drop of food coloring in the center. Fold the marzipan around the color and begin to knead it to blend the color in. shape and form into desired shapes. For a Bee: Color some of the marzipan yellow and some brown. Make tiny balls of each color and press then together to make the body. Then make 1 more round ball for the head and secure it onto the body. Make 2 little black dots on the head for eyes. Use toasted almond slices for the wings. For lemons and limes: Color some marzipan with green for the limes and yellow for the lemons. Shape them into balls then form points on the end. Texture the surface by pushing sandpaper or the fine side of a grater onto the surface to texturize it. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 36879,"Soy-Marinated Flank Steaks 1 flank steak, about 11/2 pounds 1/3 cup soy sauce 3 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 2 tablespoons vegetable oil 4 cloves garlic, crushed 1 teaspoon sugar Freshly ground pepper Instructions: Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours. Remove the steak from the marinade and pat dry with paper towels. Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve. ","[Syrah, Malbec, Tempranillo, Barbera]" 36880,"Kick-off Deviled Eggs 6 hard-boiled eggs**, peeled (See Cook's Note) 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1 teaspoon green olive juice red pepper spice salt and pepper 6 green olives 3 parsley sprigs, for garnish Instructions: Boil eggs 10-15 minutes until cooked. Place in ice water. Peel cleanly. Slice eggs lengthwise and place cooked egg yolks in a mixing bowl. Mix in the mayonnaise, dijon mustard, olive juice, salt and pepper into a whipped, smooth paste.
Fill egg-white halves with the filling. Top with a sprinkling of red pepper seasoning. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36881,"DeFalco's Italian Arancini (Rice Balls) 2 cups uncooked Arborio rice 1 egg yolk
1/2 cup grated Parmesan 1/4 cup unsalted butter, melted
1/3 pound ground beef
1 medium onion, chopped
1/2 cup frozen peas, thawed
1/2 cup tomato sauce, plus more for serving, optional
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Italian Fontina cheese, shredded
Oil, for deep-frying
1 1/2 cups seasoned bread crumbs
2 egg whites
Fresh Italian flat-leaf parsley, for garnish Instructions: Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled. In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together. Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball. Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F. Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels. Serve hot plain, or with your favorite tomato sauce. Garnish with parsley. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 36882,"Thai Chicken Lettuce Wraps 1 tablespoon vegetable oil 1 pound ground chicken
1 cup Food Network Kitchen? Inspirations Thai Style Sweet & Spicy Chili Cooking Sauce 12 large Boston lettuce leaves (from 2 heads of lettuce) 1/4 cup dry-roasted peanuts, chopped 1/2 small red onion, sliced 1 jalapeno, seeded and sliced Rice, for serving Instructions: Heat the oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Add the chicken and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Turn the heat to medium low and stir in the Thai Style Sweet & Spicy Chili Cooking Sauce. Bring to a simmer and cook until the chicken is cooked through, about 3 minutes. Divide the meat and sauce among the lettuce leaves and top with the peanuts, onions and jalapenos. Serve with rice on the side.
","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 36883,"Chicken with Tatuma Squash (Pollo con Calabacita) 1/4 cup vegetable oil One 2 1/2- to 3-pound fryer chicken, cut into 8 to 10 pieces Salt 4 tatuma squash, halved, seeded, and cut into 1-inch cubes, (see Cook's Note) 4 tomatoes, halved and sliced 1/2 onion, sliced 2 cloves garlic, finely chopped 4 to 5 whole serrano chiles, optional 1 1/2 teaspoons to 1 tablespoon dried oregano 1/2 teaspoon freshly ground black pepper Instructions: Heat the oil in a large skillet over medium heat. Season the chicken with 1 teaspoon salt; add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat. Add the squash, tomatoes, onion, garlic, and chiles, if using. Season with additional salt, the oregano, and pepper. Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes. Transfer to a serving platter, and enjoy. ","[Malbec, Tempranillo, Garnacha, Barbera]" 36884,"Best Broccoli Rice Casserole 4 tablespoons (1/2 stick) salted butter 1 medium yellow onion, finely diced 1 clove garlic, grated
4 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
3 cups whole milk
4 ounces cream cheese, at room temperature
1/2 cup grated Parmesan
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon paprika
8 ounces processed cheese, cubed
3 cups grated sharp Cheddar 8 cups small broccoli florets
6 ounces diced pimentos, drained
2 1/2 cups cooked long-grain rice Instructions: Preheat the oven to 350 F degrees. In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute. Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos. In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36885,"Avocado and Corn Tostaditas 1 ripe Hass avocado, peeled, pitted, and halved; 1/4 cup sour cream 2 teaspoons lime juice 1 tablespoon finely chopped cilantro leaves, plus leaves for garnish Salt and freshly ground black pepper 1 cups store-bought fresh salsa 1/2 cup canned black beans rinsed and drained 1/2 cup frozen corn kernels, defrosted, rinsed and drained 2 scallions, white and light green parts only, chopped Dash hot sauce, or more to taste 20 round tortilla chips Instructions: Place the avocado in a bowl. Mash with a fork and add the sour cream, lime juice, and chopped cilantro. Season with salt and pepper. Stir well and mix to form a cream. Set aside. In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well. Take 1 of the tortilla chips and add a small dollop of the avocado cream. Top with the corn mixture. Garnish with a cilantro leaf. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36886,"Big Girl Push-Ups 1 stick butter 3/4 cup brown sugar 3 tablespoon orange liqueur Vanilla ice cream Orange slices, for garnish Instructions: In a medium saute pan over medium heat, add butter and brown sugar. Mix and let melt together. Remove pan from flame and stir in the orange liqueur. Remove from the heat and torch the top of the orange sauce using a long kitchen match. Flame will die down after a minute. In serving bowls, add 2 scoops of ice cream and pour the sauce on top. Garnish with an orange slice. ","[Chardonnay, Moscato, Riesling]" 36887,"Tomato Peach Salad with Basil 2 cups fresh basil leaves, plus small leaves, for garnish 2 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 4 ripe but firm yellow peaches, cut into wedges 4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges 1 tablespoon fresh lemon juice Instructions: Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 36888,"Custard Bread Pudding 1 cup raisins 1/2 cup Jamaican rum 1 pound, 4 ounces white bread, crust trimmed, cut into 1-inch cubes (about 10 cups) 4 cups whole milk 15 large eggs 1 1/2 cups granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon grated fresh nutmeg Instructions: In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top. In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean. Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 36889,"Pulled Pork with Two Chiles Tamale Pot Pie 8 guajillo dried peppers 1 quart chicken stock, homemade or store-bought 1 can chipotle in adobo sauce 1 tablespoon fresh or 1 teaspoon dried oregano 1 1/2 teaspoon ground coriander (half a palmful) 1/2 teaspoon ground cinnamon One 3-pound boneless pork butt (shoulder), trimmed weight Kosher salt and freshly ground black pepper EVOO 1 large onion, finely chopped 4 cloves garlic, finely chopped 1 1/2 cups whole milk 1 1/2 cups fine to medium ground cornmeal 1 teaspoon fennel pollen or ground fennel 3 tablespoons butter 1 1/2 cups grated sharp Cheddar or hot pepper Cheddar Instructions: Heat the dried peppers in a pot. Add 2 cups chicken stock and simmer at a low bubble until tender, 10 minutes. Seed the peppers. Puree the chipotle in adobo sauce in a food processor. Remove all but about 2 round tablespoons to a plastic bag and freeze for another use. Add the softened dried peppers and their broth to the food processor along with the oregano, coriander and cinnamon. Puree until smooth. Meanwhile, sprinkle the pork with salt and pepper. Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat, add the pork, brown and then remove. Add another turn-of-the-pan of oil, onions and garlic and stir to soften. Return the pork to the pan, add the pepper puree, the remaining stock and about 1 quart water to raise the liquid level halfway up the pork. Bring to a boil, and then reduce the heat and simmer over medium-low heat, partially covered, for 2 to 2 1/2 hours until very tender. Remove the pork, cool to handle, shred and return to the sauce. Bring back to a simmer and reduce to thicken, 15 minutes. For a make-ahead meal, remove from the heat, cool and cover, store in the fridge. Reheat over medium heat, stirring frequently. To serve, while the pork reheats, place the rack in center of the oven and turn the broiler on high or the oven to 500 degrees F. Place the milk in a pot and warm to a low bubble over medium heat while you bring 3 cups water to a full boil in a tea kettle or another pot. Add the cornmeal to the milk and whisk in the boiling water, fennel pollen and about 1 1/2 teaspoons kosher salt. Whisk constantly for 15 minutes. Remove from the heat and stir in the butter. Place the pork in a casserole or individual ovenproof bowls. Top with cornmeal about 1-inch thick and sprinkle with the cheese. Place in the broiler or oven to set and brown the top, a few minutes for individual bowls, 10 to 15 minutes for a large casserole. ","[Syrah, Tempranillo, Garnacha, Barbera]" 36890,"Beet and Cabbage Salad 8 ounces beets, peeled 1/4 small red cabbage, thinly sliced (about 2 cups) 1 teaspoon caraway seeds 2 tablespoons olive oil 2 tablespoons red wine vinegar 1/4 teaspoon sugar Kosher salt and freshly ground black pepper 2 tablespoons 1/2-inch long chopped chives Instructions: Grate the beets on the large holes of a box grater into a large bowl. Add the cabbage and set aside. Heat the caraway seeds in a small skillet over medium heat, swirling, until toasted and fragrant, 1 to 2 minutes. Add the oil, vinegar and sugar and stir until the sugar melts. Pour over the beet mixture. Season with salt and pepper. Sprinkle the chives over top. ","[Riesling, Gamay, Garnacha, Vermentino]" 36891,"Spiced Pumpkin Bundt Cake with Citrus Glaze 6 eggs 2/3 cup oil 1 cup canned pumpkin pie mix 2/3 cup water 1 tablespoon pumpkin pie spice 1 box moist spice cake mix 1 box moist yellow cake mix Yellow food coloring Red food coloring 1 pound powdered sugar 1/3 cup orange juice, no pulp 3 teaspoons orange liqueur Instructions: Cake: Preheat the oven to 350 degrees F. Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack. Glaze: Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 36892,"Oyster and Clam Pan Roast with Turnip, Truffle, and Thyme 1/4 pound turnips, peeled and cut into 1/4-inch dice 1/4 pound celery root, peeled and cut into 1/4-inch dice 1/4 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice 1 tablespoon butter 2 cups clam stock, recipe follows 1 cup heavy cream 6 branches thyme, washed, dried and picked Salt and fresh ground black pepper 12 Pacific oysters, medium sized, shucked, reserve the oyster liquor 1/4 pound chopped razor clams 1/4 pound clams, reserved from making clam stock Truffle oil 1 black truffle, shaved thin 1 teaspoon butter 1/2 cup yellow onion, diced 1/2 cup leek whites, washed and sliced 1/2 cup fennel bulb, sliced 2 pounds Manila clams 2 cups dry white wine 3 cups water 1 head garlic, cracked 3 branches thyme 1 bay leaf 10 black peppercorns Instructions: Sweat turnip, celery root, and potato in butter without coloring. Add reserved clam stock, cream, oyster liquor, thyme, salt, and pepper, and simmer until vegetables are tender. Add oysters, razor clams, and manila clams. Cook for 30 seconds. Season. Spoon into serving bowls. Drizzle with truffle oil and top with truffle shavings.; Melt butter in a pot. Add onion, leek, and fennel and sweat gently. Add clams and white wine. Reduce wine by half. Add water and aromatics. Simmer gently for 15 minutes. Strain through a fine chinoise and reserve. Shuck clams and reserve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36893,"Whoopeeps! 6 pink marshmallow chicks, heads separated from bodies, reserving both 2 tablespoons strawberry jam 1 teaspoon cornstarch 6 whoopie pie tops and bottoms Instructions: Add the bodies of the marshmallow chicks to a microwave-safe bowl. Microwave for 30 seconds to 1 minute until melted. Stir in the strawberry jam and cornstarch until thoroughly combined. Pour the marshmallow mixture into a piping bag or zip-top bag. Snip off the tip and pipe the marshmallow mixture onto each whoopie pie bottom. Top with the whoopie pie tops. Take the reserved marshmallow chick heads and stick on top of the whoopeeps. If the marshmallow chick head does not stick onto the whoopie pie top, heat for a second or so in a nonstick pan until sticky. ","[Riesling, Moscato, Vinho Verde]" 36894,"Roast Turkey with Cranberry-Orange Glaze One 12- to 14-pound turkey Kosher salt and freshly ground black pepper 8 sprigs fresh rosemary 8 sprigs fresh thyme 10 tablespoons unsalted butter 1 small onion, chopped 3 cloves garlic, smashed 2 pounds cranberries 1 1/4 cups sugar 1/4 cup cider vinegar 1 heaping tablespoon chipotles in adobo Finely grated zest and juice of 2 oranges 1 to 3 cups low-sodium chicken broth Instructions: Preheat the oven to 350 degrees F. Pat the turkey dry and tuck in the wings. Rub the turkey inside and out with 2 tablespoons salt and 1/2 teaspoon pepper. Stuff the cavity with 5 sprigs each of the rosemary and thyme. Tie the legs together and place the turkey breast-up in a roasting pan with a rack. Let sit at room temperature for 1 hour. Heat a saucepan over medium heat and add 4 tablespoons of the butter. Stir in the onion, garlic and the remaining 3 sprigs each rosemary and thyme. Cook until the onions are softened, 6 minutes. Add the cranberries, sugar, vinegar, chipotles, orange zest and juice and 1 teaspoon salt. Simmer until the cranberries start to burst, 8 minutes. Strain. Reserve half for serving. Heat the remaining 6 tablespoons butter in a microwave-safe bowl in the microwave in 30-second increments until melted. Brush the melted butter all over the turkey. Pour 1 cup of the broth into the roasting pan. Roast for 2 hours, basting with the drippings every 30 minutes after the first hour. Add more broth if the pan looks dry. After 2 hours of roasting, brush the turkey with the cranberry-orange glaze every 20 minutes until a thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 1 hour more, tenting with foil when the turkey reaches the desired darkness. Transfer the turkey to a carving board and let rest 30 minutes before carving. Serve with the reserved glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 36895,"Doughnut Pancakes with Strawberry-Coffee Sauce 1 cup strawberry jam or preserves 1/2 cup hot strong brewed coffee 3 (4-inch by 1-inch) glazed yeast doughnuts, torn into 1-inch pieces 3 tablespoons confectioners' sugar 1 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 1/3 cup whole milk 2 tablespoons heavy cream 3 to 4 tablespoons unsalted butter Instructions: For the sauce: Blend the strawberry jam and coffee in a blender until smooth, then transfer to a bowl. For the pancakes: Put the oven rack in the middle position and preheat the oven to 200 degrees F.
In a clean blender, puree the doughnuts, confectioners' sugar, baking powder, salt, eggs, milk, and cream until smooth. Cook's Note: Batter will be thick.
Heat 1 tablespoon butter in a 12-inch heavy nonstick skillet over moderately-high heat until the foam subsides. Working in batches of 12, drop rounded teaspoons of batter into the skillet and cook until the pancakes are set around the edges and undersides are golden, approximately 1 minute. Carefully flip and cook until puffed and undersides are golden brown, about 1 more minute.
Transfer the pancakes to a baking sheet and keep warm in the oven. Make more pancakes as you wish, adjusting the heat when necessary and using 1 tablespoon butter for each batch. Serve the pancakes with strawberry-coffee sauce. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 36896,"Black Truffle Pasta 1/2 package capellini 1/2 package frozen peas 1/4 stick unsalted butter 1/2-ounce chopped black truffle 1 1/2 ounces black truffle oil 1/2-ounce champagne vinegar 1 small minced shallot 1 bunch onion grass (or chives) finely minced Instructions: Cook pasta until very al dente, 6 to 7 minutes in a large pot with ample boiling water and salt. Add peas and finish cooking, about 1 minute. Drain well and toss in butter and truffle vinaigrette (made by combining 1/2-ounce chopped black truffle, 1 1/2 ounces black truffle oil, 1/2-ounce champagne vinegar, and 1 small minced shallot) and chives. Check seasoning and serve immediately. ","[Chardonnay, Barolo, Pinot Noir, Riesling]" 36897,"Holiday Rum Balls 2 cups fine vanilla wafer cookie crumbs 1 1/2 cups confectioner's sugar, divided 1/2 cup walnuts, toasted and chopped fine 1/4 cup plus 1 tablespoon dark rum 1/4 cup dark corn syrup 2 tablespoons butter, melted Instructions: In a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then into remaining confectioners' sugar. Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours. ","[Rum, Brandy, Port, Sherry]" 36898,"Giant Rainbow Dutch Babies 1 1/2 sticks (12 tablespoons) unsalted butter 16 eggs
1 cup milk
1 cup all-purpose flour
1/4 cup vanilla extract 1 1/4 cups sugar
2 cups blackberries
2 cups raspberries
2 cups sliced strawberries
2 lemons
2 cups heavy whipping cream
8 ounces mascarpone
Pink food coloring
1/4 cup rainbow sprinkles
Confectioners' sugar, for dusting Instructions: Preheat the oven to 450 degrees F. Divide the butter among four medium cast-iron skillets and place in the oven. In a large blender, combine the eggs, milk, flour, 2 tablespoons of the vanilla and 1/4 cup of the sugar. Blend until smooth, 30 to 60 seconds. Once the butter is melted and beginning to brown, carefully pull the skillets from the oven and evenly divide the batter among the skillets. Bake for 15 to 20 minutes, until bubbling and browned. Meanwhile, place the blackberries, raspberries and strawberries in separate saucepans. Juice 1/2 lemon into each pan. Add 1/4 cup of the sugar and 1 tablespoon vanilla to each pan. Cook over medium heat, stirring, for 8 to 10 minutes. Make sure you watch the berries so they don't burn. If you like, use a spoon or spatula to crush the raspberries and blackberries to more of a paste. Combine the cream, mascarpone, the remaining 1/4 cup sugar and 2 tablespoons vanilla in a stand mixer fitted with the whisk attachment. Whip for about 1 minute. Mix in food coloring until you reach the desired color. To assemble: Place a Dutch baby on a serving plate and spread with the blackberries. Add a second Dutch baby and the raspberries. Repeat with a third Dutch baby and the strawberries. Top with the final Dutch baby (cooled so as not to melt the topping) and spread with the whipped topping. Garnish heavily with the rainbow sprinkles and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Moscato, Cava]

" 36899,"Sticky Pepper-Glazed Ribs 2 tablespoons chili powder 1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 racks baby back ribs (about 4 1/2 pounds total)
4 tablespoons unsalted butter 1 tablespoon black peppercorns, ground to a medium grind in a spice grinder
4 cloves garlic, minced
1 medium shallot, minced
1/2 cup packed light brown sugar
1/2 cup apricot preserves
1/4 cup honey
1/4 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
4 scallions, chopped
Instructions: For the ribs: Preheat the oven to 350 degrees F. Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 2 1/2 hours. For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes. Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle the ribs with the sauce. Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 36900,"Champagne-Infused Blackberry Soup with Sour Cream Sorbet 2 cups water 1/2 cup sugar Juice from 1/2 lemon 3 cups blackberries 3 mint leaves 1/4 cup Champagne or sparkling wine 1 tablespoon sugar 1 cup water 1/2 tablespoon corn syrup Juice from 1 lime 1/2 cup sour cream Instructions: Soup: In a saucepan, bring water, sugar, blackberries and lemon juice to a boil over medium-high heat. Simmer for approximately 10 minutes, then add mint leaves. Remove from heat and let cool. Blend mixture together in a mixer or food processor, then strain through a sieve. Sorbet: In a medium saucepan, bring sugar, water and corn syrup to a boil over medium-high heat. Let cool, then stir in lime juice and sour cream. Churn in an ice cream maker until proper consistency is achieved. To serve: Divide blackberry soup into four equal parts and pour into separate bowls. Put 1 scoop of sorbet in the middle of each bowl and drizzle with champagne. ","[Bubbly sparkling wines such as Prosecco, Cava, or Asti]" 36901,"Creamy Parmesan Polenta 4 cups chicken stock, preferably homemade 2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter
Instructions: Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top. ","[Chardonnay, Barolo, Chianti, Riesling]" 36902,"Orange Ricotta Cookies 2 cups ricotta 2 cups granulated sugar 2 sticks unsalted butter 1 large egg 4 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons vanilla extract Zest of 1 large orange 1 1/4 cups confectioners' sugar 1/4 cup milk Instructions: Cream together the ricotta, granulated sugar, butter and egg and in the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking powder, vanilla and orange zest and mix on low until a smooth dough forms. Refrigerate until firm, 1 hour. Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper or silicone baking mats. Scoop tablespoon-sized balls of dough and arrange them 2 inches apart on the prepared baking sheets. Bake, rotating halfway through, 15 minutes. Let cool on baking sheets, 20 minutes.
In a small bowl, whisk together the confectioners' sugar and milk until a smooth glaze forms. Dip the tops of cooled cookies, and let sit until the glaze hardens. Cookies can be stored in an airtight container for 5 days, or frozen for 3 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36903,"The Magnolia Blossom Peoples Choice Steak Recipe 4 (1-inch thick) rib-eye steaks 1/2 teaspoon meat tenderizer 1/2 teaspoon accent 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon lemon pepper Vegetable oil Instructions: Sprinkle a little of all spices on both sides of each steak. Rub in well. Drizzle some oil on top of each steak and rub into the steak. Repeat with the other side.
After applying spices, stack steaks in shallow pan and cover. Place in refrigerator. Allow to marinate for a minimum of 4 hours. In some cases, you may want to marinate overnight. Let steaks set at room temperature for 30 minutes before cooking.
Cooking the Steaks:
Let your charcoal burn down on your favorite cooker for about 1 hour until the coals are good and white. Get the cooker to 350 degrees F for optimum cooking temperature.
Place steaks on grill, close lid and let them cook for 6 to 8 minutes before turning. You are hoping to get good grill marks on the steaks at this time. After turning, cook to desired doneness. This is usually another 5 to 7 minutes.
After cooking to desired doneness, remove steaks from grill and place in aluminum pan and cover and seal the pan with foil. Place this in a warmer or on a warm part of the grill for 5 to 10 minutes. This seals in the juices and increases the tenderness.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 36904,"Buffalo Chicken Wings 16 chicken wings (about 3 pounds) 1/4 pound (1 stick) unsalted butter 1 teaspoon cayenne pepper 4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco 1 teaspoon kosher salt 1 1/2 cups crumbled Gorgonzola or other blue cheese 1 cup good mayonnaise 3/4 cup sour cream 2 tablespoons milk 3/4 teaspoon Worcestershire sauce 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper Celery sticks, for serving Instructions: Preheat the broiler. Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked. For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth. Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 36905,"Vegetable Pizza 2 cups cauliflower florets 1 tablespoon salt 1 teaspoon ground white pepper 1/4 cup finely grated Parmesan Heavy cream 2 tablespoons grapeseed oil 1 cup yellow squash (cut in 1/4-inch half-moons) 1 cup zucchini (cut in 1/4-inch half-moons) 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon chopped fresh thyme 2 store-bought whole wheat flatbreads 1 cup cooked corn kernels 1 cup steamed broccoli florets 2 cups reduced-fat shredded Parmesan 1/4 cup green onions, thinly sliced Instructions: Preheat the oven to 400 degrees F. For the sauce: Over medium heat in a saucepan, bring cauliflower, water to cover, salt and white pepper to a simmer. Reduce the heat and allow to cook until soft, for 7 to 8 minutes. Remove from the heat, drain and puree until smooth. After pureeing, add the Parmesan and heavy cream as needed and puree again.
For the vegetables: In a saute pan over high heat, add the oil and allow to heat until on the verge of smoking. Then reduce the heat to medium and add the squash, zucchini, salt and black pepper. Cook, stirring until softened, 3 to 4 minutes. Remove from the heat and add the thyme.
For the pizza: Place the flatbreads on a cookie sheet and spread the sauce on top, evenly coating from edge to edge. Add half the zucchini, squash, corn, broccoli and top with shredded Parmesan. Once built, repeat the process with the second pizza. Bake until crisp, 7 to 8 minutes. Once cooked, remove from the oven and top with the green onions. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 36906,"Bolognese Sauce 1 tablespoon grapeseed oil 1 pound ground beef
1 pound Italian sausage, casings removed 1/2 cup diced yellow onion
2 tablespoons chopped garlic
1/2 cup heavy cream
2 quarts Pasta Sauce, recipe follows 3 quarts canned whole peeled tomatoes 1 cup extra-virgin olive oil
1/2 cup fresh basil, chiffonade
1/2 cup small diced carrot
1 tablespoon fresh oregano, chopped
1 small yellow onion, diced
5 cloves garlic, chopped
2 cups canned diced tomatoes
1/2 cup tomato paste
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
Instructions: Heat a large skillet over high heat until smoking hot. Reduce the heat to medium-high and add the oil. Add the ground beef and Italian sausage, breaking up the pieces with a wooden spoon, and cook until brown, about 10 minutes. Add the onions and garlic and saute for 3 minutes. Transfer the browned-meat mixture to a strainer and discard the fat. Add the heavy cream to the drippings in the skillet and cook, scraping up the brown bits with the wooden spoon, until reduced by one quarter, 2 to 3 minutes. Reserve. Transfer the meat to a large pot. Add the Pasta Sauce and heavy cream mixture, bring to a simmer and cook until the flavors have melded, about 30 minutes. Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.
","[Barolo, Barbaresco, Chianti, Montepulciano]" 36907,"Pub-Style Corned Beef Burgers 2 tablespoons unsalted butter 2 medium yellow onions, thinly sliced (about 4 cups)
Kosher salt and freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup packed dark brown sugar 1 tablespoon tomato paste
One 11.2-ounce bottle stout beer, such as Guinness
1 tablespoon apple cider vinegar
1/2 teaspoon ground coriander
1/2 teaspoon dry mustard
Kosher salt
1 teaspoon cornstarch
8 ounces cooked corned beef, thinly sliced (see Cook's Note) 8 ounces 85 percent lean ground beef
1/2 teaspoon dry mustard
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, plus more for the buns if desired
8 slices Swiss cheese
4 potato buns, buttered and toasted if desired (see Cook's Note)
French fries, for serving
Instructions: For the caramelized onions: Place a large skillet over medium to medium-high heat. Add the butter, onions, 1 cup water and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are soft and most of the water evaporates, about 12 minutes. Add the dry mustard, onion powder, coriander, allspice, cloves, 1/4 cup water and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are browned and fragrant, about 5 minutes. Remove from the skillet, cover with aluminum foil to stay warm and set aside. Reserve the skillet. For the stout BBQ sauce: Add the sugar and tomato paste to the same skillet, spreading the mixture into an even layer. Cook until just bubbly, 30 seconds to 1 minute. Add the beer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Whisk in the vinegar, coriander, dry mustard and 1/2 teaspoon salt. Bring the sauce to a simmer and cook until reduced by about a third, about 5 minutes. Meanwhile, mix together the cornstarch and 1 tablespoon water in a small bowl until smooth and free of clumps. Whisk the slurry into the sauce and simmer until it coats the back of a spoon, about 2 minutes more. Set aside.
For the burgers: Rip the corned beef into small 2-inch pieces and place in the bowl of a food processor. Pulse until shredded into small pieces just larger than peas, then transfer to a large bowl. Using your hands, break the ground beef into small pieces over the corned beef. Add the dry mustard, 1 teaspoon salt and 1/2 teaspoon pepper and gently combine the mixture with your hands until thoroughly combined. Form the meat into four 1/2-inch-thick patties.
To prepare the burgers, place a large cast-iron skillet over medium-high heat. Add the butter and melt. Once the bubbles subside, place the patties into the skillet and gently press down. Cook, undisturbed, until deeply browned on the edges, 2 to 3 minutes. Flip over. Mound 1/3 cup of the caramelized onions on top of each patty. Top each patty with 2 slices of cheese, allowing the cheese to hang over the sides of the onions. Cover the skillet and cook until the cheese fully melts and drapes over the burger, about 2 minutes. Remove the lid and continue to cook until the cheese gets a crispy, lacy edge, about 1 minute more. Place the patties onto the bottom halves of the burger buns. Generously spoon the stout BBQ sauce on top (about 2 tablespoons per burger). Place the top halves of the buns the patties. Serve immediately with french fries drizzled in more stout BBQ sauce. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 36908,"Chicken Pear Salad with Blue Cheese 6 cups torn salad greens or chopped romaine 1/2 cup reduced-calorie, fat-free or regular blue cheese salad dressing 1 1/4 cups cooked chicken strips 1 medium yellow or green bell pepper, thinly sliced 1 can (15 oz.) Del Monte? Lite Sliced Pears, drained (Optional) 1 oz. crumbled blue cheese (about 1/4 cup total) (Optional) coarsely ground black pepper (Optional) chopped walnuts Instructions:

1. Arrange equal amounts of the salad greens on each of 4 dinner plates.
2. Spoon equal amounts of the dressing evenly over all.
3. Top with the chicken, onions and pears. Sprinkle evenly with the blue cheese and black pepper, if desired. For additional flavor and texture: Add 1/2 cup dried cranberries or unsweetened cherries on top with 2 ounces thinly sliced red onion (about 1/2 cup). For a lighter version: Use reduced fat blue cheese and fat-free dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36909,"Chicken Fettuccine Alfredo 1 pound fettuccine 1 pound boneless skinless chicken breasts, cut into 1-inch strips
   Salt and freshly ground black pepper
   1/2 cup all-purpose flour
   1/4 cup olive oil
   3 tablespoons salted butter
   2 cloves garlic, grated
   2 cups heavy cream
   2 cups grated Parmesan
   2 tablespoons finely chopped fresh parsley
   Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside. Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside. Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 36910,"Bran Muffins 1? cups (150 g) whole wheat flour ? cup (56 g) soy flour 1 cup (40 g) bran flake cereal 1 teaspoon baking powder 1 teaspoon baking soda ? teaspoon ground cinnamon 1/8 teaspoon ground cloves ? cup raisins 2/3 cup (160 ml) soy milk ? cup (120 ml) egg substitute or 2 large eggs, slightly beaten ? cup (60 ml) soy oil ? cup (110 g) brown sugar Instructions:
4. Preheat oven to 400F (200C ). Lightly coat muffin pans with non-stick spray or line with paper baking cups.
5. Combine whole wheat flour, soy flour, flake cereal, baking powder, baking soda, cinnamon, cloves, and raisins in a mixing bowl. Set aside.
6. Place milk, eggs, oil, and sugar into the Vitamix container and secure lid.
7. Select Variable 1.
8. Turn machine on and slowly increase speed to Variable 4 or 5.
9. Blend for 10 seconds.
10. Pour wet mixture into the dry ingredients and mix gently by hand to combine.
11. Fill muffin pan 2/3 full. Bake for 15-20 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36911,"Best Homemade Pizza Dough Recipe 7 cups strong white bread flour or Tipo \00\ flour or 5 cups strong white bread flour or Tipo \00\ flour, plus 2 cups finely ground semolina flour 1 level tablespoon fine sea salt 2 (1/4-ounce) packets active dried yeast 1 tablespoon raw sugar 4 tablespoons extra-virgin olive oil 2 1/2 cups lukewarm water Instructions: This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo \00\ flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like. Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas. Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
    ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 36912,"Fried Panela and Watercress Salad 2 bunches young watercress, thick stems discarded 8 ounces Panela cheese cut into eight even slices Well-seasoned flour 1 egg beaten with 1 teaspoon water until frothy 2/3 cup dry breadcrumbs, Panko preferred 3 tablespoons each unsalted butter and olive oil 1 1/2 cups tiny cherry-type tomatoes Sea salt and fresh pepper 2 tablespoons fresh lemon juice 2 tablespoons crisp fried capers and/or 4salt anchovies, rinsed and chopped Instructions: Divide the watercress among 4 soup plates. Dust the cheese slices with flour then dip in beaten egg. Drain and roll in the breadcrumbs pressing gently to evenly coat. Set cheese aside. Heat 2 tablespoons each of the butter and oil in a saute pan and quickly saute until tomatoes just begin to soften but still hold their shape. Season well with salt and pepper and spoon over watercress. Add remaining butter and oil to pan and quickly saute Panela until lightly browned and crisp on both sides. Drain cheese briefly on paper towels. Add lemon juice to pan and swirl over high heat to slightly thicken. Season with salt and pepper and spoon over cress. Arrange fried Panela on top and scatter fried capers and/or anchovies over and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 36913,"Lemon Fried Chicken: \Pollo Fritto
1 (3 to 4 pound) chicken, cut into 12 pieces Kosher salt and freshly ground black pepper 4 tablespoons fresh lemon juice Peanut or vegetable oil, for frying 2 cups all-purpose flour 3 eggs, beaten 4 sprigs thyme 4 sprigs rosemary 4 cloves garlic, peeled and smashed Instructions: Rub the chicken with salt, pepper, and 3 tablespoons lemon juice. Let the chicken season at room temperature for 1 hour. Fill a large deep pot with enough oil to cover the pieces of chicken (about 3 1/2 inches). Heat the oil to 375 degrees F over medium-high heat (at this temperature a droplet of water will sizzle immediately when it hits the oil). Season the flour with salt and pepper. Dredge the chicken pieces in the flour and then dip them in the beaten eggs. Working in batches if necessary, put the chicken into the oil, taking care not to over crowd the pan. (If all the chicken will not fit at one time, cook the larger pieces first.) Fry the chicken at about 350 degrees F (adding the chicken causes the temperature to drop) until the pieces are crisp and golden on 1 side, about 10 minutes. Turn the pieces of chicken and cook until the second-sides are crisp and the juices clear, about 7 minutes more. Add the garlic and herbs and fry until they too are crisp. Drain the chicken and herbs on a plate lined with paper towels. Season the chicken with salt, pepper, and lemon juice and serve topped with fried herbs and garlic. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 36914,"Chocolate Orange Crunch Truffles 4 oz. bittersweet chocolate, broken into small pieces 2 tbsps. heavy cream 1/3 cup Smucker's? Simply Fruit? Orange Marmalade Spreadable Fruit 1 cup puffed rice cereal Instructions: LINE a baking sheet with waxed paper. Place the chocolate and cream in a small saucepan over low heat. Carefully melt the chocolate, stirring to blend with cream. Remove from heat and stir in marmalade. Mix until blended; fold in rice cereal. Spoon mixture by tablespoonfuls onto baking sheet. CHILL truffles in refrigerator for several hours or overnight. Place each truffle in a small decorative paper cup. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 36915,"Pork Tamales: Tamales de Puerco 2 cups fresh corn kernels 1 cup masa harina 1 cup water 1 1/2 pounds boneless pork shoulder, cut in small pieces Olive oil, for frying 1 Spanish onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1/4 jalapeno, seeded and chopped 5 cloves garlic, minced 1 cup peeled and crushed tomatoes 1/2 cup red wine 1 lemon, juiced Salt and pepper 12 banana leaves or cornhusks (soaked in water before using) Instructions: Slice corn off the cob. Grind in a food processor until it becomes coarse. Remove and blend with masa harina and water. Fry the pork in a little olive oil. Add onions, peppers, cl, and garlic, cook until the onions are translucent. Add tomatoes and wine. Add the pork and vegetables to the corn mixture. Season with lemon, salt, and pepper. Take two husks or banana leaves, and overlap them flat on the table. Put some of the corn mixture in the center of the husk. Fold the corn husks over and around the meat. Tie with string. Cook in a steamer for 45 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 36916,"Couscous 1 1/2 to 2 cups couscous 1 1/2 to 2 cups chicken stock or water 3 tablespoons butter Salt and freshly cracked black pepper Instructions: Place the couscous in a glass or ceramic mixing bowl. In a medium saucepan, bring the chicken stock or water and butter to a boil. Pour over the couscous and cover the mixing bowl with plastic wrap or aluminum foil. Set aside and let stand 5 minutes. Fluff with a fork, then add the butter and salt and pepper, to taste, and set aside while butter melts. Serve hot with Moroccan Chicken, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36917,"Pink Marshmallow Vines 1 frosted cupcake (about 2 tablespoons frosting works best) Pink and white sanding sugars Green jelly candy or green jelly spaghetti 3 mini marshmallows 3 to 4 pearly white candies (dragees, small jelly beans, nonpareils, etc.) Instructions: Roll the edges of the cupcake in white sanding sugar, leaving the top sugar free. Cut the jelly candy into two 2-inch strips; put on the cupcake with one set of ends touching. Snip the marshmallows diagonally. Press the cut sides into the pink sanding sugar and arrange them on the vines like buds. Put the pearl candies around the marshmallows. ","[Bubbly ros, Moscato, Lambrusco]" 36918,"Wood-Fired Leg of Lamb 1/3 cup extra-virgin olive oil 3 tablespoons roughly chopped fresh rosemary, plus more for garnish 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 5 cloves garlic Juice and zest of 1 lemon, plus more for garnish One 6 to 7-pound leg of lamb, bone in Arugula salad, for serving Instructions: Heat your wood-fired oven 2 hours before cooking. You want it to be a medium-high heat, about 400 degrees F. Add the olive oil, rosemary, salt, pepper, garlic, lemon juice and zest in a mortar and pestle and smash until it reaches a paste. Place the lamb on a sheet tray and rub the paste all over the lamb, getting into every inch of space. If time allows, you can marinate the lamb for at least 4 hours or overnight.
Place the lamb on a sheet tray or roasting pan outfitted with a wire rack. Put in the oven and roast until the lamb reaches an internal temperature of 145 degrees F, about 1 1/2 hours.
Allow the lamb to rest for 20 minutes for the juices to redistribute before carving. Carve against the grain, using the bone as a handle. Place the slices on a platter and garnish with rosemary sprigs and lemon zest. Serve with a simple arugula salad. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 36919,"Grilled Steak Salad with Texas Peaches, Pecans and Limes 4 pounds skirt steak, trimmed of excess fat 1 recipe Ancho Chili Powder, recipe follows Extra-virgin olive oil Kosher salt and freshly ground black pepper 6 ripe yet firm peaches, halved and pitted 3 limes, cut into 1/4-inch slices 4 cups micro greens or baby mixed greens 1 cup toasted pecans 3 ancho chiles, seeded and hand-torn into pieces 2 tablespoons chili powder 2 tablespoons ground coriander 1 tablespoon ground cumin 1 tablespoon sweet paprika 1 tablespoon dried oregano 1 tablespoon garlic powder 1/4 teaspoon ground cinnamon 1 teaspoon sugar Instructions: Lay the steak out on a large platter or piece of plastic wrap and rub both sides with the Ancho Chili Powder. Marinate for 1 hour so the flavors can penetrate the meat. In the meantime, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep food from sticking. Rub the peaches with oil and season with salt and pepper. Put the peaches cut-side down on the grill and cook for 5 to 8 minutes, until the flesh softens slightly and caramelizes. Turn them over with tongs and grill the other side for 3 minutes to char the skin; remove to a platter. Grill the lime slices for 2 minutes each side until slightly charred. Scrape off the excess chili powder on the surface of the steak so it doesn't burn on the grill. Rub the steak with oil and season both sides with of salt and pepper. Grill the steak on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the meat across the grain on the diagonal. To serve: put the greens on a platter and arrange the peach halves, lime slices, and steak on top. Sprinkle with the pecans and drizzle the salad with the olive oil. This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho cl pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 36920,"Chocolate Truffle Squares 5 ounces good quality bittersweet or semisweet chocolate, chopped into pieces no bigger than 1/4-inch 2 eggs, separated, at room temperature 1 teaspoon vanilla extract 1 egg white, at room temperature 1/8 teaspoon cream of tartar 1/2 cup (unsifted) unsweetened Dutch Process Cocoa 2 tablespoons all purpose flour 2/3 cup plus 1/4 cup sugar 3/4 cup lowfat (1 percent) milk 49 perfect fresh raspberries, 5 to 6 ounces 2 to 3 tablespoons red current jelly or raspberry preserves 9 x 9 inch cake pan Instructions: Baking pan or roasting pan at least 2 inches deep and large enough to hold the cake pan with at least 2 inches to spare on each side. Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom and sides of the pan with foil. Put a kettle of water on to boil for the bain marie when baking in the oven. Place chocolate in a large mixing bowl. Combine the 2 egg yolks with vanilla in a small bowl. Place the 3 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside. Combine the cocoa, flour and 2/3 cup sugar in a 1 1/2 quart heavy bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for about 1 1/2 minutes, or until the mixture visibly thickens. Pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg yolk mixture. Set aside. Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and spread evenly. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan. Bake for exactly 20 minutes. The cake will only be about 3/4 inches tall. The surface will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove the cake pan from the water and cool completely on a rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months. After the truffle sheet is well chilled, lift the edges of the foil to remove the truffle sheet from the pan. Cut the sheet into 7 strips, each about 1 1/4 inches wide, using a long thin sharp knife dipping in hot water and wiped dry between each cut (the cake is very sticky) or cut with dental floss. Cut each strip into 7 squares. Transfer each square to a fluted paper candy cup and or arrange on a serving platter. If garnishing with raspberries, simmer the preserves for a minute or until thick and sticky. Touch the hot preserves with the bottom of each berry before placing it on the truffle square. Refrigerate until serving. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]" 36921,"Cucumber, Meyer Lemon and Lavender Granita 1/4 cup fresh Meyer lemon juice 6 cups roughly chopped English cucumber (about 2 pounds) 1/2 cup sugar 6 sprigs lavender 1 Meyer lemon, zested Fleur de sel, for garnish Instructions: In a blender, blend the Meyer lemon juice and cucumber together, creating cucumber water. Strain the liquid through a fine mesh strainer to remove any seeds. Place 1/2 cup water into a saucepan and add the sugar and lavender. Bring the mixture to a simmer to dissolve the sugar and infuse the simple syrup with the lavender flavor. Then set aside to cool. Once the syrup is cool, remove the lavender sprigs and mix the syrup into the cucumber water. Add in the Meyer lemon zest and then pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill. Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours. Scrape the granita into elegant glasses and sprinkle with fleur de sel. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 36922,"Tangy Almond Garlic String Beans Salt 1 pound string beans, trimmed 1/2 cup sliced almonds 1/2 cup olive oil 4 to 5 cloves garlic, smashed 1-inch piece ginger, grated 1/2 teaspoon dried red chili flakes 1/4 cup red wine vinegar Instructions: Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking. Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan. Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing. Serve on a platter and scatter the top with the toasted almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 36923,"BLT Sandwich Salad 1 head romaine lettuce, thinly sliced (about 6 cups) 1/2 cup chopped red onion 2 Roma tomatoes, seeded and chopped 4 slices white bread 1 tablespoon unsalted butter 1/4 cup packed light brown sugar 1 teaspoon Hungarian paprika Grated zest of 1 lemon 1 teaspoon black peppercorns, crushed in a bag with a mallet 6 strips center-cut bacon 6 sprigs fresh thyme 1/2 cup mayonnaise 1 to 2 tablespoons maple syrup 4 teaspoons whole-grain mustard 1 tablespoon fresh lemon juice Instructions: Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside. Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool. Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme. Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. (This is enough dressing for the whole salad, but you can use less if you want a less wet salad.) Sprinkle the croutons on top and eat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36924,"Pesto Salmon and Potatoes 1 pound new potatoes, halved 1 bunch fresh basil leaves, plus more for serving 1/4 cup hazelnuts 1 clove garlic 4 tablespoons extra-virgin olive oil, plus more for drizzling 1 lemon, plus wedges for garnish Kosher salt and freshly ground pepper 2 tablespoons plain low-fat yogurt 4 6-ounce skinless wild salmon fillets 2 tablespoons grated pecorino cheese Instructions: Set up a 2-layer bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a simmer. Or set up a 2-layer electric steamer according to the manufacturer's instructions. Put the potatoes in the bottom tray of the steamer and cook until just tender, about 15 minutes.
Meanwhile, put the basil, hazelnuts, garlic and 2 tablespoons olive oil in a blender. Finely grate in the zest from half the lemon and squeeze in all of the juice. Add 3 to 4 tablespoons water and puree. Season with salt and pepper. Transfer to a bowl and stir in the yogurt.
After the potatoes have cooked 15 minutes, place the salmon in the top tray of the steamer. Season with salt and pepper and cook until the salmon is opaque, 6 to 8 minutes. Let the fish sit in the steamer off the heat while you transfer the potatoes to a bowl and smash with the remaining 2 tablespoons olive oil and the pecorino; season with salt and pepper. Remove the salmon and top with the pesto and more basil. Serve with the potatoes and lemon wedges.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36925,"Thai Peanut Spaghetti Squash Bowls with Shrimp 1/3 cup coconut milk 1/3 cup peanut butter 3 tablespoons fresh lime juice 2 tablespoons low-sodium soy sauce 2 tablespoons maple syrup 1/2 garlic clove, minced
Red pepper flakes, optional
1 medium spaghetti squash, halved 6 teaspoons olive oil
Kosher salt and freshly ground black pepper 3 cups broccoli florets (from 1 medium head broccoli)
1/3 cup coconut milk 1 tablespoon grated ginger 1 tablespoon lime juice 1 tablespoon low-sodium soy sauce 1 tablespoon maple syrup
1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper 1 shallot, minced 12 ounces shrimp, peeled and deveined
Chopped fresh cilantro and crushed peanuts, for garnish Instructions: For the Thai peanut sauce: Whisk together the coconut milk, peanut butter, lime juice, soy sauce, maple syrup, garlic and red pepper flakes, if using, until the texture is creamy and smooth. (You can also use a blender or food processor to make the sauce.) For the squash bowls: Preheat the oven to 425 degrees F. Brush the spaghetti squash with 2 teaspoons olive oil, then sprinkle with salt and pepper. Put the squash cut-side down on a baking sheet and bake until the squash is tender, 50 minutes to 1 hour.
Thirty minutes before the squash is done, toss the broccoli florets with 2 teaspoons olive oil and a pinch of salt and pepper. Spread out in a single layer on a baking sheet and roast until very tender, 20 minutes. Transfer to a bowl and toss with 2 tablespoons of the peanut sauce.
Meanwhile, whisk together the coconut milk, ginger, lime juice, soy sauce, maple syrup, cumin, turmeric, cayenne and shallot in a bowl. Add the shrimp and toss to combine. Let sit for 5 minutes.
Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the shrimp and cook until seared and just pink on each side, 2 to 3 minutes.
Run a fork over the squash flesh to create spaghetti-like strands. Put in a large bowl and toss with 2 tablespoons of the peanut sauce.
Divide the spaghetti squash, broccoli and shrimp among 4 bowls. Drizzle with the remaining peanut sauce and garnish with cilantro and crushed peanuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36926,"Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette 1/4 cup balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon sugar 1/2 teaspoon salt Freshly ground black pepper 1 clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste 1/2 cup extra-virgin olive oil 12 ounces fresh arugula, washed and dried 2 ounces shaved Parmesan Instructions: In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary. Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 36927,"Beanburger 1 tablespoon plus 2 teaspoons vegetable oil 1 cup canned refried beans 1 pound ground beef Kosher salt and freshly ground pepper 1/2 cup cheese spread (such as Cheez Whiz) 4 hamburger buns 1 cup corn chips (such as Fritos), lightly crushed
1/2 white onion, chopped 1/4 cup sliced pickled jalapenos Instructions: Heat 2 teaspoons vegetable oil in a medium skillet over medium heat. Add the refried beans and cook, stirring, until heated through, about 3 minutes; set aside. Mix the beef with 1 teaspoon each salt and pepper in a large bowl. Form the beef into 4 balls, then press each into a 1/4-inch-thick patty. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned, about 3 minutes. Flip and cook 2 more minutes for medium to medium well. Remove the burgers from the heat and top with the cheese spread. Spread the warm refried beans on the bottoms of the buns and top with the corn chips. Serve the burgers on the buns and top with onion and pickled jalapenos. ","[Merlot, Pinotage, Tempranillo, Garnacha]" 36928,"Simply Delicious New York-Style Cheesecake with Strawberry Sauce 1 cup graham cracker crumbs 2 1/2 tablespoons unsalted butter, at room temperature 1 1/2 tablespoons sugar, plus 1 1/2 cups 2 1/2 pounds cream cheese, softened 1 lemon, zested 1 orange, zested 1/2 teaspoon vanilla extract 3 tablespoons all-purpose flour 5 eggs 2 egg yolks 1/2 cup sour cream 1 vanilla bean, seeds scraped from inside of pod and reserved 1 teaspoon bourbon Strawberry Sauce, recipe follows 2 pints fresh strawberries 1/2 cup sugar 1 cup water 1 teaspoon finely grated lemon zest 2 tablespoons kirsch or brandy Instructions: Preheat oven to 375 degrees F. Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan. Lower oven temperature to 350 degrees F. In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce. Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 36929,"Spinach Pilaf 4 tablespoons (1/2 stick) unsalted butter 1 large onion, diced 1 tablespoon ground cumin 1 teaspoon ground cardamom 1 teaspoon ground coriander 1 teaspoon ground turmeric 2 cups cooked basmati rice 3 bunches spinach, stems trimmed 2 teaspoons salt Instructions: Melt 2 tablespoons butter in a saucepan over medium-high heat. Saute onions until lightly browned. Reduce heat, add ground spices, and stir briefly. Add cooked rice. Cook just enough to heat rice through, stirring well to combine. Melt remaining butter in a large skillet over medium-high heat. Saute spinach with salt just until leaves are wilted. Toss into hot rice and onion mixture and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 36930,"Spicy Chinese Five-Spice Rubbed Chicken Wings with Creamy Cilantro Dipping Sauce 40 chicken wing pieces or 20 whole chicken wings 2 tablespoons Chinese five- spice powder 3 teaspoons cayenne pepper Kosher salt and freshly ground black pepper Creamy Cilantro Dipping Sauce, recipe follows 1/3 cup chopped fresh cilantro leaves 1/4 cup light sour cream 1/4 cup mayonnaise 1/4 cup yogurt 1/2 lemon, juiced Kosher salt and freshly ground black pepper Instructions: Preheat your oven to 500 degrees F. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce. Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 36931,"Tuscan Roast Pork With Fennel 6 cloves garlic, minced 1/4 cup chopped fresh rosemary, plus a few sprigs Fine sea salt 1/4 teaspoon red pepper flakes 1 bone-in center-cut pork loin rib roast (about 6 pounds) 1 lemon, halved 2 medium bunches fennel, stalks and fronds removed Instructions: Toss the garlic, chopped rosemary, 1 tablespoon salt and the red pepper flakes in a small bowl. Make 3/4-inch-deep cuts between the rib bones of the pork. Stuff some of the garlic mixture into each cut. Rub the lemon halves over the pork, then rub with the remaining garlic mixture. Cover with plastic wrap and refrigerate overnight.
Bring the pork to room temperature, about 30 minutes. Position a rack in the upper third of the oven and preheat to 375 degrees F. Cut each fennel bulb in half, then cut each half into wedges. Scatter the fennel and rosemary sprigs in a medium roasting pan (it's best if the roast fits snugly in the pan). Place the pork in the roasting pan on top of the fennel, fat side up, and roast until a thermometer inserted into the center of the pork registers 145 degrees F, about 1 hour, 45 minutes. Transfer the pork to a platter or cutting board and cover loosely with foil; let rest 15 minutes.
Meanwhile, turn the fennel wedges and return the pan to the oven. Continue roasting until the fennel is caramelized, about 15 minutes. Cut the pork into chops and serve with the fennel.
","[Chianti, Barolo, Montepulciano, Tempranillo]

" 36932,"Kettle Chips with Parmesan and Herbs 6 large Yukon gold potatoes Canola oil and olive oil, 75/25 ratio for frying 6 whole cloves garlic 4 sprigs fresh rosemary 1/2 bunch sage 1/2 bunch fresh thyme Kosher salt and freshly ground black pepper 2 tablespoons freshly grated Parmigiano-Reggiano Instructions: Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch. Set a large pot of 75/25 canola and olive oil over medium heat and add the garlic (paper and all) and whole stems of fresh rosemary, sage and thyme. Bring oil up to 375 degrees F. As it heats up the oil will get infused with the garlic and herbs. Once the herbs crackle and get crispy they will go clear and you know they are done. Using a strainer drain the herbs and garlic and set aside on paper towels. Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt and freshly ground black pepper. Garnish with crispy fried herbs, garlic and shower with Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36933,"Lamb Stew with Spring Vegetables 2 tablespoons canola oil 1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 1 1/2-inch-diced (see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as C?tes du Rh?ne, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 1 1/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see Cook's Note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves Instructions: Preheat the oven to 350 degrees F. Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute. Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the carrots, potatoes, onions, and turnips, cover, and return to the oven for 1 hour, until all the vegetables are tender. Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls. ","[Syrah, Cabernet Sauvignon, Malbec, Barolo]" 36934,"Crispy Potato Cake 2 tablespoons vegetable oil 2 tablespoons unsalted butter 2 large russet potatoes, peeled and grated 3/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 2 tablespoons finely chopped fresh flat-leaf parsley Instructions: Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes. Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36935,"Pastrami Reuben Melt Vegetable oil, for grill 16 ounces sliced pastrami 8 ounces sauerkraut, drained 4 (6-inch) flour tortillas 6 ounces imported shredded Swiss cheese 6 ounces Russian dressing, recipe follows 1/2 cup mayonnaise 1/2 cup ketchup 1/4 cup minced green onions 2 tablespoons drained and chopped capers Dash hot sauce Instructions: Oil a grill or grill pan and preheat it to 400 degrees F. Steam pastrami and sauerkraut together in a double boiler. Place tortillas on hot grill and divide half of the Swiss on top of the tortillas. Cook until cheese is melted. Divide the pastrami and sauerkraut mixture evenly on top of the melted cheese. Squirt Russian dressing evenly over each tortilla. Divide the remaining Swiss among the tortillas. Fold tortillas in half and cook until cheese is melted. Transfer to a cutting board and cut into wedges. Serve immediately. Mix all ingredients together in a bowl. Cover and refrigerate until ready to serve. Transfer to a squirt bottle before using on tortillas. ","[Cabernet Sauvignon, Merlot, Zinfandel, Tempranillo]" 36936,"Opal's Thai Stir-Fry 1 teaspoon vegetable oil 1 teaspoon minced garlic 2 Thai chiles, chopped 6 ounces chicken, pork, shrimp or tofu 1/2 cup chopped white onion Fistful of flat wide rice noodles, cooked 1 tablespoon dark soy sauce 1/2 tablespoon fish sauce 1/2 teaspoon sugar 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1 large tomato, chopped 1 tablespoon chopped fresh basil Instructions: Preheat a medium wok over high heat. Add the oil, garlic and chilies. Add your protein selection and brown the outside. Add the onions, noodles, dark soy sauce, fish sauce and sugar. Cook for about 2 minutes. Throw in the peppers, tomato and basil and cook for 1 minute. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 36937,"Blue Cupcakes 3 cups cake flour
1 1/2 cups blue cornmeal
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons salt
1 cup blueberry puree
1 cup buttermilk
9 ounces unsalted butter
2 1/4 cups granulated sugar
5 eggs
5 egg yolks 1 cup granulated sugar
5 ounces blueberry puree
1 ounce lemon juice
1 teaspoon salt 3 ounces cream cheese
1 tablespoon granulated sugar
1 pinch salt
1 cup heavy cream
1 cup bleu cheese crumbles 8 ounces unsalted butter
8 ounces powdered sugar
1/4 teaspoon salt
3 tablespoons blue agave nectar Large bleu cheese crumbles
Sugar, as needed Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a liquid measure, mix together the blueberry puree and buttermilk. In a large bowl of an electric stand mixer using a paddle attachment, combine the butter and granulated sugar, mixing until blended. Add the eggs and egg yolks and beat on low speed until all the ingredients are smooth and blended. Decrease the speed of the mixer to slow and add one-fourth of the dry ingredients. Mix for 1 minute, scraping the sides of the bowl occasionally. In two separate additions, add the liquid mixture to the batter, beating for 30 seconds after each addition, alternating with the dry ingredients, ending with the dry ingredients. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes. For the blueberry caramel: Heat together the sugar and 1/4 cup water, cooking until a medium caramel stage. Slowly add the blueberry puree, lemon juice and salt. Continue to cook together until smooth. For the blue Devonshire cream: Mix together the cream cheese with the granulated sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the heavy cream. Continue to mix until evenly distributed and fluffy. Fold in the bleu cheese crumbles. For the blue agave icing: Mix together the butter, powdered sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the blue agave nectar. Continue to mix until evenly distributed and smooth. For the bleu cheese brulee: Place the bleu cheese crumbles into the freezer for about 10 minutes. Remove from the freezer, and, working on a metal surface, generously cover with sugar. Using a blow torch, quickly brulee the tops of each bleu cheese crumble. Allow to come to room temperature. To assemble: Core each cupcake and drizzle a teaspoon of the blueberry caramel into the core. Generously fill each cupcake with the bleu Devonshire cream. Using a round tip and pastry bag, ice each cupcake with blue agave icing, encasing the generous amount of Devonshire cream, creating a combination of shells on top. Use blueberry caramel as a drizzle on top of cupcakes and place a bleu cheese brulee as garnish on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36938,"Georgia Hushpuppies 3 cups-box hushpuppy mix, made following directions on box 1 bunch fresh leeks, washed and chopped into half moons 1 tablespoon grated fresh ginger 2 tablespoons chopped fresh garlic 1 medium Vidalia onion, finely diced 2 cups heavy cream 1/2 pound fresh rock shrimp, cleaned and peeled 1 pound fresh Maine lobster meat, cut into 1/2-inch chunks 1/2 pound crawfish tail meat Salt and pepper 1 green pepper, roughly chopped 1 medium Vidalia onion, roughly chopped 3 tablespoons chopped garlic 1/2 stalk celery, roughly chopped 2 tablespoons Creole seasoning 4 vine ripened tomatoes, roughly chopped 2 quarts chicken stock 2 each bay leaves 1 tablespoon dried oregano 1/2 bunch fresh cilantro, chopped 2 tablespoons chopped fresh thyme Instructions: Stuffed Hushpuppies: Preheat a deep pot halfway filled with oil or a deep-fryer to 350 degrees F. With a medium ice cream scoop portion out the hush puppy mix and fry until golden brown. Allow to cool, then cut a slice of the top of the hushpuppy and scoop out the insides, being careful not to cut through the hushpuppy on the bottom or sides. Set aside. In a medium saute pan over medium to high heat, saute the leeks, ginger, garlic, and onion in butter for 10 minutes, being careful not to brown. Add the heavy cream and turn to low and allow the cream to reduce by half. When cream has reduced by half add the shrimp, lobster, and crawfish and cook until the mixture is slightly thickened. Season with salt and pepper, to taste, and keep warm. Creole Tomato Sauce: In a medium sauce pot heat olive oil over medium-high heat and saute the pepper, onion, garlic, celery, and Creole seasoning for 5 minutes. Add the tomatoes and cook for 5 minutes longer. Add remaining ingredients and cook on low for 25 minutes. Remove from stove and puree the sauce as smooth as possible in a blender or food processor. Pass through a sieve or colander. Keep warm Preheat the oven to 375 degrees F. To finish the dish: Stuff the hushpuppies with the rock shrimp/crawfish mixture and bake in the oven for 5 minutes. Place 2 ounces of Creole sauce on plate and top with stuffed hushpuppies. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36939,"Yucca Fries with Southwest Fry Seasoning 1 tablespoon ground cumin 1 tablespoon granulated garlic
1 tablespoon onion powder
2 teaspoons smoked paprika
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 teaspoons superfine sugar
1 teaspoon ancho chili powder
1 teaspoon freshly ground pepper
2 pounds fresh yucca root, peeled and cut into 3/8-by-1/2-by-5-inch fries 2 tablespoons white vinegar
3 cups canola oil
1 tablespoon kosher salt Instructions: For the Southwest fry seasoning: In a small mixing bowl, combine the cumin, granulated garlic, onion powder, smoked paprika, salt, granulated sugar, superfine sugar, chili powder and pepper. Reserve. For the fries: Fill a large bowl with 8 cups water and the white vinegar. Add the yucca fries and soak for 30 minutes to remove the starch. Heat the canola oil in a Dutch oven to 300 degrees F. Bring 6 quarts water and the salt to a boil in a large stockpot. Add the yucca fries and cook until tender and almost translucent, about 6 minutes. Remove from the water with a slotted spoon and place on a clean towel to drain; allow the yucca fries to cool. Divide the yucca fries into 3 batches. Place the first batch in the hot oil. Blanch for 2 minutes, remove from the oil and transfer to a cooling rack set over a baking sheet to drain excess fat. Repeat with the remaining fries in 2 batches. Bring the canola oil up to 360 degrees F. Again working in 3 batches, fry the yucca fries until golden brown and crispy, about 3 minutes. Remove from the hot oil with a slotted spoon and place on a paper towel-lined plate. Repeat with the remaining fries in 2 batches. Season the fries with the Southwest fry seasoning. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 36940,"Cape May Calabaza 1 pound calabaza, peeled and cut into 3/4-inch cubes 1/4 pound dried apricots, minced 1/2 cup freshly squeezed orange juice 1 teaspoon brown sugar 1/2 teaspoon ground cinnamon 1 tablespoon butter Instructions: Preheat oven to 350 degrees. Rub the inside of an ovenproof casserole with a bit of oil or spray it with cooking spray to prevent sticking. Add the calabaza, apricots, and orange juice. Sprinkle with the brown sugar and cinnamon and dot with butter. Cover with aluminum foil and bake for 30 minutes, or until the calabaza is fork tender. Serve hot. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 36941,"Spicy Grilled Pineapple Shortcake 2 cups all-purpose flour 2 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) cold butter, cubed
1 cup buttermilk
1 pineapple, sliced 1-inch thick Vegetable oil
2 teaspoons chopped fresh rosemary
1 tablespoon sugar
Pinch cayenne
1 cup heavy cream 2 tablespoons sugar
Instructions: For the biscuits: Preheat the oven to 450 degrees F. In large bowl, combine the flour, sugar, baking powder, salt and butter. Mix by hand or with an electric mixer until the butter is mixed into flour. Slowly pour in buttermilk. Mix until a dough comes together. Drop large spoonfuls of the dough onto a baking sheet; bake for 15 minutes. For the filling: Toss the pineapple in oil to coat. Grill for 2 to 3 minutes on each side. Remove from the grill and cut into dice; transfer to a bowl. Stir in the rosemary, sugar and cayenne. Set aside. For the whipped cream: Whip the cream with the sugar to soft peaks. To assemble: Once the biscuits are baked, let sit for 2 to 3 minutes before slicing in half. Top with the pineapple mixture and serve with whipped cream on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 36942,"The United States of Meatloaf 1 tablespoon extra-virgin olive oil 1 small Spanish onion, finely diced
Kosher salt
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon dijon mustard
1 tablespoon Worcestershire sauce 1 teaspoon hot sauce (such as Tabasco) 2 large eggs
Freshly ground pepper 1 pound ground beef chuck
1/2 pound ground pork
1/2 pound ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
1/2 cup barbecue sauce 1/4 cup packed light brown sugar
1/4 cup apple cider vinegar
2 tablespoons Sriracha
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Make the meatloaf: Heat a medium skillet over medium heat. Add the olive oil, then the onion and saut until translucent, 3 to 5 minutes. Season with salt, add the garlic and saut for 1 to 2 minutes without letting the garlic brown. Set aside to cool. In a large bowl, whisk the milk, mustard, Worcestershire sauce, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form it into a rustic loaf shape, about 9 by 5 inches. Make the glaze: In a small bowl, combine the barbecue sauce, brown sugar, vinegar and Sriracha. Slather the glaze all over the meatloaf and bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour 10 minutes. Let rest 20 minutes before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 36943,"Pancakes with Grape Syrup 2 cups whole milk, plus more if needed 2 large eggs 4 ounces all-purpose flour, plus more if needed 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 tablespoon unsalted butter, plus more if needed Red Grape Syrup, recipe follows, for serving Date Compote with Fresh Pears, recipe follows, for serving 1 pound seedless red globe grapes, stemmed 1/2 cup honey 1 lemon 8 ounces pitted dates 1/2 cup cranberry juice 1/4 cup honey 1 tablespoon unsalted butter 2 medium Bosc or Anjou pears, cored and cut into thin slices 1 lemon, halved Instructions: Make the batter: In a large bowl, thoroughly whisk together the milk and eggs. Gradually add the flour, cinnamon and salt, whisking bit by bit until there are no visible lumps. Set the batter aside to rest for 30 minutes.
Preheat the oven to 250 degrees F.
Cook the pancakes: Heat a large nonstick pan (or, if preferred, a griddle) over medium-low heat. Melt the butter, then spoon in some batter for a test pancake. If the batter is a little runny and spreads too much in the pan, whisk in an additional 1 to 2 tablespoons flour. Batter too thick? Add a little milk and blend. Cook for a couple minutes until you see a bubble here and there on the surface. Flip and cook for another minute. Transfer to a plate, cover loosely with foil and keep warm in the oven until you build up a batch. Continue with the remaining batter, adding more butter to the pan as needed. Note: If making smaller pancakes, leave room between each pancake for \spreading.\ You can eat these pancakes with the Red Grape Syrup, Date Compote with Fresh Pears or both. Cook the grapes: Heat a saute pan or saucepot large enough to hold the grapes over medium heat. Add the grapes and 1/2 cup water and bring to a simmer. Simmer until the grapes break open and release their liquid, 2 to 3 minutes.
Strain the liquid into a clean pan (do not press on the grapes when straining the liquid; reserve the grapes for the sauce), return the pan to medium heat, add the honey and simmer until the liquid is slightly thick and syrupy in texture. Grate a little lemon zest over it. Halve the lemon and add the juice. Put the strained grapes back into the sauce. Cook the dates: Place the dates in a saucepan and cover with cold water. Bring to a boil, reduce to a simmer and simmer for 20 minutes. Add the cranberry juice and honey and cook until the dates are tender. Whisk to break up the fruit, adding a little water if the mixture is too dry.
Cook the pears and finish: Heat another pan over medium heat and add the butter. When melted, add the pear slices and toss to coat. Cook until tender, 3 to 5 minutes. Add the juice from the lemon to taste, then stir in the date compote. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36944,"Buffalo Blue Sliders 1 1/2 pounds ground turkey or chicken Kosher salt and freshly cracked black pepper 1 tablespoon canola oil 1/4 cup wing sauce 1 tablespoon honey Mini burger buns, sliced and toasted Celery leaves, torn 1/2 cup blue cheese crumbles Blue Cheese Dressing, recipe follows 2 ounces crumbled blue cheese (about 1/3 cup) 2 tablespoons mayonnaise 2 tablespoons buttermilk 2 tablespoons sour cream 1 teaspoon cider vinegar 1/4 teaspoon sugar 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Instructions: Form the ground turkey or chicken into 2-ounce patties. Sprinkle both sides of each patty liberally with salt and pepper.
Heat a grill, grill pan, or cast-iron skillet over high heat, adding the canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness.
Meanwhile, in a small saucepan over medium heat, bring the wing sauce and honey to a simmer. Remove from the heat and stir. Brush the wing glaze over both sides of the cooked patties.
Build the burgers by placing each cooked patty on the bun bottoms. Top with celery leaves and crumbled blue cheese. Smear the top buns with the Blue Cheese Dressing and place on top of the other ingredients. Serve immediately. Using the tongs of a fork, mash together the blue cheese and mayonnaise in a small bowl. Stir in the buttermilk, sour cream, vinegar, sugar, garlic powder and onion powder. Season with salt and pepper. Cover and keep in the refrigerator until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36945,"Fried Clams and Oysters Olive oil, for frying 2 cups buttermilk 2 cups Italian-style breadcrumbs 1/2 pound, small, shucked clams, about 20 to 25 1/2 pound, small, shucked oysters, about 8 to 10 1 lemon, cut in 1/2 Sea salt 1 1/2 cups marinara or arrabiata sauce (store bought or homemade), warmed 1/4 teaspoon red pepper flakes, optional, if using marinara (not arrabiata) sauce Instructions: Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue. When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain. Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 36946,"Goat Cheese and Mushroom Stuffed Chicken Breasts 6 boneless, skinless chicken breasts 1 pound crimini mushrooms 2 tablespoons butter Kosher salt and freshly cracked black pepper 6 ounces softened goat cheese 3 tablespoons olive oil 1 recipe Mushroom Wine Sauce, recipe follows 1 recipe Sauteed Fingerling Potatoes, recipe follows 1/4 cup freshly chopped parsley leaves, for garnish 1 1/2 cups dried shiitake mushrooms 1/4 cup chicken stock 1/4 cup white wine 1 tablespoon butter, cold 2 cups boiling water Kosher salt and freshly cracked black pepper 1 1/2 pounds fingerling potatoes 4 tablespoons unsalted butter Kosher salt and freshly cracked black pepper Instructions: Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside. Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside. Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley. Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper. Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 36947,"Braised Kale 1 tablespoon olive oil 2 cups thinly sliced onions 1 teaspoon salt 12 turns freshly ground black pepper 1/2 teaspoon red pepper flakes 2 tablespoons minced garlic 8 cups (firmly packed) torn and stemmed kale pieces 2 cups Basic Chicken Stock, recipe follows Splash cider vinegar 1 tablespoon olive oil 1 large onion, peeled and quartered 1 carrot, peeled and chopped 2 celery stalks, chopped 1 head garlic, cut in 1/2 1 bouquet garni 2 pounds raw chicken bones, rinsed in cold water 4 quarts cold water Salt and pepper Instructions: Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately. In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables. ","[Burgundy, Barolo, Rioja, Tempranillo]" 36948,"Bubba's Bunch Barbecued Baby Back Ribs 4 racks baby back ribs Soaked wood chips, if desired 2 lemons, cut in 1/2 1/4 cup Classic BBQ Rub, recipe follows Favorite barbecue sauce 2 tablespoons smoky paprika 2 tablespoons kosher salt 3 tablespoons sugar 2 tablespoons brown sugar 1 tablespoon ground cumin 2 teaspoons chili powder 1 tablespoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon celery salt 1 teaspoon oregano, crushed Instructions: Build charcoal fire or preheat gas grill. Remove silver skin from back of ribs, if desired. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill. Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible. Set aside for 5 minutes. Rub ribs liberally with spice rub and let sit, covered, for 15 to 20 minutes. Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack over direct medium Low heat, making sure they are not over a direct flame. Grill covered (at about 325 degrees F, if your grill has a thermometer) for 1 1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones. Do not open the grill for the first 30 minutes--this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, unstack ribs, if necessary and brush with barbecue sauce. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2 to 3 rib portions. Warm remaining sauce in a saucepan and serve on the side, if desired. Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce. Extra rub can be stored in an airtight container for up to 6 months. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 36949,"Baked Mac and Cheese 3 tablespoons plain dry breadcrumbs, (see Tip) 1 teaspoon extra-virgin olive oil 1/4 teaspoon paprika 1 16-ounce or 10-ounce package frozen spinach, thawed 1 3/4 cups low-fat milk, divided 3 tablespoons all-purpose flour 2 cups shredded extra-sharp Cheddar cheese 1 cup low-fat cottage cheese 1/8 teaspoon ground nutmeg 1/4 teaspoon salt Freshly ground pepper, to taste 8 ounces (2 cups) whole-wheat elbow macaroni, or penne Instructions: Put a large pot of water on to boil. Preheat oven to 450 degrees F. Coat an 8-inch-square (2-quart) baking dish with cooking spray. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture. Bake the casserole until bubbly and golden, 25 to 30 minutes. Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes. Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250degreesF until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian's brand labeled \Panko breadcrumbs.\ Find them in the natural-foods section of large supermarkets. Nutrition: Per serving: 576 calories; 22 g fat (11 g sat, 2 g mono); 69 mg cholesterol; 63 g carbohydrates; 37 g protein; 9 g fiber; 917 mg sodium; 403 mg potassium. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 36950,"Zucchini Rollatini 2 large zucchini Kosher salt
1 cup ricotta
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1 teaspoon finely grated lemon zest
1 1/4 cups shredded mozzarella
1 large egg
1 cup marinara sauce
Instructions: Preheat the oven to 400 degrees F. Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use. Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices. Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.) Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat. While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling. Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 36951,"Creole Shrimp 1 tablespoon olive oil 1 tablespoon whole butter 1 small diced onion 1 red bell pepper cored and diced 1 green bell pepper, cored and diced 3 cloves minced garlic 2 tablespoons flour 2 tablespoons tomato paste 2 (28-ounce) cans whole tomatoes 1 teaspoon dried oregano 1 teaspoon dried thyme 2 tablespoons chopped fresh parsley 1 teaspoon cayenne pepper 1 teaspoon white pepper 1 teaspoon black pepper Hot pepper sauce and Worcestershire sauce, to taste 1 tablespoon sugar (to take the acidity off the tomatoes) Salt, to taste 2 pounds medium shrimp, peeled and deveined 1 tablespoon butter Splash white wine Chopped scallions Pinch chopped parsley Pinch cayenne Pinch paprika Sliced scallions and lemon wedges, for garnish Instructions: Get the pan hot over a medium high flame, saute all ingredients, except flour, tomato paste and tomatoes, in the olive oil and butter until they begin to wilt. Add flour and tomato paste. Season with oregano, thyme, parsley. cayenne pepper, white pepper and black pepper. Saute all that until it begins to brown. After 5 minutes when it's quite brown, add the tomatoes. Stir in hot pepper sauce and Worcestershire, to taste. Add sugar and salt. Reduce heat and let the sauce simmer for 1 1/2 to 2 hours. Shrimp: In a pan over medium heat, saute shrimp in 1 tablespoon of whole butter. While the shrimp is cooking, splash it with white wine. Then add to taste, some chopped scallions, a pinch of parsley and a bit of cayenne pepper and paprika. After the shrimp is almost ready, add it to the sauce for 3 to 4 minutes. so the Creole flavor cooks into the shrimp. Prepare the serving plates with cooked rice. Ladle the shrimp and Creole sauce into the rice beds, making sure there is lots of sauce. (Creole dishes feature \Lots of Gravy). Garnish with sliced scallions (the green parts) for color and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36952,"Cheesy Breakfast Cups Nonstick cooking spray 1 pound frozen shredded hash browns, thawed
2 tablespoons unsalted butter, melted 2 teaspoons fresh thyme leaves
6 large eggs plus 2 large egg whites
6 slices provolone, 3 slices roughly chopped, 3 slices quartered
Kosher salt and freshly ground black pepper 1 zucchini, sliced into 1/4-inch rounds (about 1/2 cup)
1/2 cup button mushrooms, thinly sliced
Instructions: Preheat the oven to 450 degrees F. Lightly spray a 6-cup muffin tin with nonstick cooking spray. Place the thawed hash browns in a large bowl. Add the butter, thyme, 2 egg whites, chopped provolone and 1/2 teaspoon salt. Whisk thoroughly to combine. Evenly divide the potato mixture among the prepared muffin cups. Firmly press the potatoes into the bottoms and up the sides of each cup. Bake until golden brown and crispy, 15 to 18 minutes.
Place the zucchini rounds into the bottoms of each baked cup. Cover each with 2 pieces of provolone. Bake until the zucchini is softened and the provolone melts, an additional 3 minutes. Let cool slightly. Crack a whole egg into a small bowl, then add it to the top of a baked cup. Repeat with the remaining eggs. Top each cup with mushroom slices. Sprinkle with salt and pepper and bake until the egg whites are set and the yolks are still runny, 12 minutes more. Loosen from cups with a small knife and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36953,"Next Day Fall Vegetable Bruschetta 1/2 cup golden raisins, chopped 1 1/2 cups leftover roasted root vegetables, such as squash or Brussels sprouts, chopped
1/4 cup torn fresh basil 1/4 cup crumbled feta cheese 1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons drained and chopped canned pickled chiles Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper 12 slices baguette, 1/2 inch thick, toasted
Instructions: Put the raisins in a bowl of hot water to soak and reconstitute for 30 minutes. Drain well. In a medium mixing bowl, combine the raisins, roasted vegetables, basil, feta, olive oil and chiles. Season with salt and pepper. Lay the toasted baguette slices on a platter and top with the vegetable mixture. Drizzle with more olive oil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36954,"Cuban Potato Salad with Scallion Vinaigrette 1 pounds small red potatoes, cut into 1/2 inch pieces 3 cups cooked black beans 2 bunches of scallions, white and part of green, sliced 1 cup sour cream 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon salt 1/2 teaspoon white pepper 1/2 cup mayonnaise 1/2 bunch chives, thinly sliced, for garnish Instructions: Bring a pot of salted water to a boil and cook the potatoes until tender, about 10 minutes. Set aside. When cool, transfer to a large bowl and combine with black beans. In a blender combine the scallions, sour cream and lemon juice. Pulse a few times to mix, then puree until smooth. Add salt, pepper and mayonnaise. Blend just to combine. Garnish with chopped chives. Drizzle vinaigrette over salad, then toss until potatoes and beans are well coated. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36955,"Quick Preserved Lemons 5 organic, or thin skinned lemons 2 shallots, minced 1/2 cup salt Instructions: Slice lemons 1/8-inch thick. Layer half the lemon slices and shallots in a pan. Sprinkle with 1/4 cup salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons.; ","[Riesling, Vermentino, Sauvignon Blanc, Albari?o]" 36956,"Shrimp Stir-Fry 1 tablespoon butter 1 tablespoon olive oil
2 pounds jumbo shrimp, peeled and deveined, tails on
4 cloves garlic, minced
2 large zucchini, diced
2 large ears of corn, kernels removed
3/4 cup red grape tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes, sliced in half lengthwise
Salt and freshly ground black pepper 12 to 18 fresh basil leaves, cut in chiffonade
Parmesan shavings
Juice of 1 lemon
Rice or pasta, for serving, optional Instructions: Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate. Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste. Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter. Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness. You can serve this with rice, with pasta or it's just perfect on its own. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 36957,"Old-Fashioned Gingerbread 1/4 cup dark rum or water 1/2 cup golden raisins 1/4 pound (1 stick) unsalted butter 1 cup unsulphured molasses 1 cup (8 ounces) sour cream 1 1/2 teaspoons grated orange zest 2 1/3 cups all-purpose flour 3/4 teaspoon baking soda 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon kosher salt 1/3 cup minced dried crystallized ginger (not in syrup) 1 cup confectioners' sugar, optional 2 tablespoons plus 1 teaspoon freshly squeezed orange juice Instructions: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan. Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest. Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely. When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36958,"Shrimp Dumpling Alfredo with Peas 1 pound frozen shrimp or seafood dumplings (16 to 20 pieces) 1 1/2 cups heavy cream 1/2 cup frozen peas 3 tablespoons grated parmesan cheese, plus more for topping Kosher salt and freshly ground pepper 2 scallions, thinly sliced Instructions: Steam or microwave the dumplings as the label directs. Bring the heavy cream to a boil in a large skillet over high heat. Add the dumplings and cook until the cream is slightly thickened, 2 to 3 minutes. Add the peas and cook until warmed through, about 1 minute. Remove from the heat, add the parmesan and season with salt and pepper. (The sauce may seem thin but it will thicken as it stands.) Divide the dumplings and sauce among plates. Top with the scallions and more parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 36959,"How to Make Flan | Flan 1 1/2 cups sugar 2 tablespoons water 1/2 lemon, juiced 2 cups heavy cream 1 cinnamon stick 1 vanilla bean, split and scraped 3 large eggs 2 large egg yolks Pinch salt Instructions: To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside. Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot. Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over. In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold. To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight. When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 36960,"Cheese Grits 4 cups water or chicken broth, homemade or low sodium canned 3 cups whole milk 1 tablespoon kosher salt 1/4 teaspoon cayenne pepper 1 1/4 cups grits (not instant) 1 1/2 cups grated sharp cheddar cheese (about 4 ounces) 3 to 5 tablespoons unsalted butter Freshly ground black pepper 3 large eggs beaten (optional) Instructions: In a medium saucepan, combine the water or broth, milk, salt, and cayenne and bring to a boil. Slowly whisk in the grits and lower the heat to a simmer. Cover and cook, stirring occasionally, until thickened, about 30 minutes. Stir in the cheese and butter until evenly incorporated. Season with pepper to taste. Serve immediately. Remove from the oven and let cool for 5 minutes before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 36961,"Jamaican Jerk Pit Chicken (Backyard Style) 10 habanero cl peppers, pureed 6 tablespoons mustard seeds 4 tablespoons dried rosemary 4 tablespoons chopped fresh flat-leaf parsley 4 tablespoons dried basil 4 tablespoons dried thyme 6 scallions, chopped 2 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 1/2 cup yellow mustard 6 tablespoons orange juice 2 tablespoons lime juice 2 tablespoons cider vinegar 2 cans beer 2 whole chickens, 3 1/2 pounds each Instructions: Paste: Blend all the ingredients for the paste together in a blender. Pour into a bowl and cover with plastic wrap. Let sit for 24 hours. Using a backyard grill, start your charcoal with charcoal chimney (Never use lighter fluid). When all the coals are covered in a fine grey ash, dump them on 1 side of your grill. Using a stick or spatula push all the coals into a pile. Put your grate on the grill. Chicken: Open the beer and pour about a quarter of the beer out of each can. Literally rub the chicken cavities and exterior of the chickens with the jerk paste. Carefully put each can of beer into the cavity of the chickens, bring the legs around the can and truss together. Put the chickens on the opposite side of the fire. Sometimes you may need to put a brick or rock on the backside of the chicken to keep it stable and upright. Put the lid on the grill and make sure the vent holes are directly above the chicken to provide adequate drafting of heat and smoke over the bird. Keep the vent holes open all the way. Cook chickens for 4 to 5 hours at a temperature of 225 degrees F. You will want to rotate the birds a quarter turn every hour and add coals, when needed, to maintain the temperature. Be careful not to add too many coals at once when attempting to bring your temperature back up. You may get it too hot and will have a tough time bringing it back down. Open the lid only when you have to check the temperature. Remove the chickens from the grill and set aside for 10 minutes. Discard the beer cans and refrigerate the chicken until ready to serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 36962,"Tarragon Chicken 2 teaspoons garlic oil 2 fat scallions or 4 skinny ones, thinly sliced 1/2 teaspoon freeze-dried tarragon 2 chicken breast fillets, skinless and boneless 1/3 cup vermouth or white wine 1/2 teaspoon kosher salt or 1/4 teaspoon table salt 1/2 cup heavy cream Fresh white pepper, to grind over 2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling Instructions: Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook. Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces. Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again. Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper. Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36963,"Cool Melon Cocktail 4 cups seedless watermelon chunks Instructions: Refrigerate melon chunks in a large covered container several hours or until very cold. Place chilled melon into a blender or food processor process until melon liquefies and is smooth. ","[Prosecco, Sauvignon Blanc, Riesling]" 36964,"Sauteed Leeks with Prosciutto and Goat Cheese over Capellini 12 ounces capellini pasta 2 teaspoons olive oil 1/2 cup diced prosciutto 4 leeks, rinsed and chopped Salt and ground black pepper 1/2 cup reduced-sodium chicken broth 1/2 cup crumbled goat cheese Instructions: Cook pasta according to package directions. Drain and set aside. Meanwhile: heat oil in a large skillet over medium heat. Add prosciutto and saute 1 to 2 minutes. Add leeks and saute 3 to 5 minutes, until tender. Season, to taste, with salt and black pepper. Add chicken broth and cooked pasta and simmer 2 minutes to heat through. Remove from heat and sprinkle goat cheese over top just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 36965,"Cream-filled Profiteroles with Chocolate Sauce 1 stick unsalted butter Pinch salt Pinch sugar 1 1/4 cups all-purpose flour 5 large eggs 2 cups cream 2 1/2 cups heavy cream 16 ounces dark chocolate, finely chopped Instructions: For the profiteroles: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine 1 cup water, the butter, salt and sugar in a 4-quart pot and bring to a boil. Gradually add the flour while stirring constantly. Stir the mixture vigorously over low heat until it forms a loose dough. Be careful not to scorch the bottom of the pot. Remove from the heat and stir briefly to dry out, returning to the heat for 2 minutes more. Remove from the heat and transfer to a bowl. Add 4 of the eggs one at a time and stir, waiting until each egg is fully incorporated before adding the next. Test the dough to see if the texture is correct: the dough should be suspended in a thread between two fingers when pinched and separated. (If this doesn't happen, add another egg.) Transfer the mixture to a piping bag fitted with a straight pastry tip. Pipe out quarter-size rounds onto the baking sheet, spaced about 1-inch apart. Wet your fingertips with water and press down the tips of the rounds to flatten them. Make an egg wash by beating the remaining egg with a fork in a small bowl. Gently brush the egg wash over the tops of the dough rounds. Bake until the dough has puffed up and the tops are nicely browned, 8 to 12 minutes. Lower the heat to 300 degrees F and let sit in the oven for another 5 minutes. Transfer to a rack to cool. A well-cooked profiterole should be hollow on the inside and still a little soft inside. Let cool completely. Whip the heavy cream to stiff peaks in a large bowl. Fit a second pastry bag with a straight or star tip and fill with the whipped cream. Cut the profiteroles in half horizontally and fill with the whipped cream. Top with the lid. Set aside in the refrigerator until ready to serve. For the chocolate sauce: Heat the cream in a pot until just scalded. Pour the cream over the chopped chocolate. Tap the bowl to allow the cream to settle. Wait 2 minutes, and then stir vigorously with a whisk until smooth and emulsified. Set aside to cool or until ready to serve. Serve about 1/2 cup of the sauce with the profiteroles. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 36966,"Black Bean Burgers 6 tablespoons extra-virgin olive oil 1 large red onion, finely chopped
1 clove garlic, finely chopped
3 cups mushrooms, finely chopped
1 tablespoon fresh thyme leaves, chopped
One 14-ounce can black beans, drained and rinsed
2 tablespoons soy sauce
1/4 cup whole-wheat flour
1 tablespoon nutritional yeast flakes (optional)
1000 Island Dressing, recipe follows 4 burger buns
4 butter lettuce leaves
4 teaspoons yellow mustard
4 large tomato slices or 8 medium slices
12 slices dill pickles
Handful of arugula
Salted potato chips, for serving (optional)
4 tablespoons mayonnaise 1 1/2 teaspoons tomato ketchup
1 teaspoon tomato paste
1 1/2 teaspoons capers, finely chopped
1 teaspoon freshly squeezed lemon juice
Small pinch sea salt and freshly ground black pepper to taste
Instructions: Heat 3 tablespoons oil in a large frying pan over a medium heat, then saute the onions for 4 minutes, until they start to soften. Add the garlic, mushrooms and thyme and cook for a further 3 minutes or until most of the mushroom juice has evaporated. Stir in the drained beans and soy sauce and cook through for around 2 minutes, stirring occasionally. Turn off the heat. Roughly mash the mixture with a potato masher, whilst keeping some texture; be careful not to over mash. Stir in the flour and nutritional yeast flakes, if using. Divide the mixture into 4 portions. Then, using your hands, mold each portion into a burger shape about 1/2 inch thick and 3 inches wide or wide enough to fit your bun. Put the burgers on a parchment-lined sheet pan. Allow to chill in the fridge for 1/2 hour, to firm up before cooking. To fry the burgers: Heat the remaining 3 tablespoons oil in a medium-large frying pan over a medium heat (you want to hear a nice sizzle) and cook the burgers for about 2 minutes on each side or until cooked through and crisp brown on both sides. To assemble the burgers: Spread 1 teaspoon of 1000 Island Dressing on the base of each bun, then lay a lettuce leaf on top. Add a burger, spread a thin layer of mustard onto each burger, add a slice or 2 of tomato, and then 3 thin slices of pickle. Add a few arugula leaves, then spread a little mustard on the underside of each burger top to complete. Serve with potato chips, if using. Mix all the ingredients together in a small serving bowl, whisking with a fork. This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 36967,"Salmon Cakes Vegetable or canola oil, for frying 3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well 1 1/2 cups cracker meal 2 large eggs, beaten 2 rounded teaspoons Old Bay seasoning blend 1/2 red bell pepper, seeded and finely chopped 20 blades fresh chives, snipped or chopped 2 to 3 tablespoons fresh dill, a handful, finely chopped 1 teaspoon cayenne pepper sauce 1 lemon, zested and juiced Salad greens Coarse salt Extra-virgin olive oil, for drizzling 1/2 cup mayonnaise or reduced fat mayonnaise 1/2 cup chili sauce 2 tablespoons dill pickle relish Instructions: Heat a large, heavy skillet with 1 inch of frying oil over moderate heat. Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate. Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat. Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36968,"Limber de Coco y Pi?a One 13-ounce can unsweetened coconut milk 2 cups pineapple juice 1/2 cup sweetened coconut cream 1/2 cup drained canned pineapple chunks 1/2 cup sugar, plus more if needed Instructions: Place six 8-ounce plastic cups on a tray small enough to fit into your freezer. Combine the coconut milk, pineapple juice, coconut cream, pineapple chunks and sugar in a blender and blend until homogeneous. Taste for sweetness, adding a bit more sugar if you\u2019d like. Pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze for 1 hour, then stir each one with a small spoon to incorporate the mixture again in case it has separated a bit while sitting; the limbers should be at a slurry stage at this point, which should prevent the mixture from separating again after reincorporating. Continue to freeze until fully frozen, at least another 7 hours. The limbers will keep in the freezer for up to a month. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 36969,"Savory Ramen Cake 3 large eggs, 2 whole and 1 lightly beaten 3 slices thick-cut bacon, cut into 1-inch pieces One 3-ounce package instant ramen noodles 2 tablespoons vegetable oil 2 tablespoons Japanese mayonnaise, such as Kewpie 2 tablespoons tonkatsu or teriyaki sauce 1 tablespoon Asian hot sauce, such as sriracha 1/3 cup finely chopped napa cabbage 1/4 cup grated daikon radish
1/4 cup bean sprouts 2 scallions, thinly sliced 1/4 cup shredded seaweed snacks 1 teaspoon togarashi or red cl flakes 1 tablespoon pickled ginger
1 finger cl (or any cl of medium spice), thinly sliced Instructions: Bring a small pot of water to a boil over high heat; prepare a bowl of ice water. Gently add the 2 whole eggs (in their shells) to the boiling water and cook for 8 minutes. Drain and transfer to the bowl of ice water immediately. When cool enough to handle, peel, slice and set aside. Fill the same small pot with water and bring to a boil over high heat. Add the bacon and boil until some of the fat has rendered, about 4 minutes. Drain and set aside. Preheat the oven to 350 degrees F.
Bring another small pot of water to a boil over high heat. Add the ramen noodles and cook for 30 seconds. Immediately drain the ramen and combine with the beaten egg in a medium bowl.
Brush the inside of large cast-iron skillet all over with the oil. Mound the ramen in the center of the skillet. Place a smaller skillet, around 6 inches in diameter, on top of the mound and press down firmly. Let sit for 5 minutes. Remove the smaller skillet and transfer the cast-iron skillet with the ramen onto a burner over medium heat. Cook, shaking the skillet occasionally to avoid sticking, until the ramen bottom is golden and crispy, about 5 minutes.
Flip the ramen with a spatula. Remove the skillet from the heat and top the ramen with the mayonnaise, tonkatsu sauce and hot sauce. Top the sauces with the cabbage, radish, bean sprouts and scallions.
Bake until the toppings are warmed through, about 5 minutes. Transfer the pizza out of the cast-iron skillet onto a cutting board. Top with the seaweed snacks, togarashi, soft-boiled eggs, pickled ginger, bacon and finger cl. Cut into wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36970,"Sloppy Joe Tacos\u202f 3 tablespoons oil or other fat 2 pounds ground meat of your choice, such as turkey, lamb, pork, beef, chicken, etc.
1 teaspoon cayenne or smoked paprika
1/2 teaspoon ground cumin
Salt and pepper
1/2 cup chopped onion (about 1 small) 2 cloves garlic, minced 1 cup tomato product of your choice, such as sauce, crushed, diced, etc. 1 cup liquid of your choice, such as water, stock, beer, etc. 1/4 cup mustard 1/4 cup brown sugar, optional 6 to 8 tortillas or buns Optional toppers: diced avocado, chopped tomatoes, fresh cilantro leaves, lime wedges, sliced radishes, shaved cabbage, sliced jalapenos Instructions: Heat a large pan over medium heat and add the oil. When hot, add the meat, cayenne, cumin and some salt and pepper. Cook, without stirring, until the meat is browned on the bottom, about 5 minutes. Break it up with a wooden spoon, then add the onions and garlic and cook for 2 more minutes. Add the tomato, liquid, mustard and sugar, if using, to the pan and bring to a simmer; simmer for 5 minutes.
Toast the tortillas or buns. Serve the sloppy joe mixture on the tortillas or buns and top with your favorite toppers. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 36971,"Neely's Chicken Taco Salad 2 tablespoons olive oil 1/2 onion, finely chopped 1 red bell pepper, seeded and finely chopped 2 cloves garlic, chopped 1/2 jalapeno, seeded and finely chopped 1 pound ground chicken 1 tablespoon chili powder 1 teaspoon ground cumin 1 (15-ounce) can kidney beans, drained and rinsed 1/4 cup plain low fat yogurt 1/2 cup chunky salsa 1 heart of romaine lettuce, chopped 1 cup cherry tomatoes, sliced in half 1 cup hand-crushed baked tortilla chips 1 cup shredded Monterey Jack-Cheddar cheese blend 1 small handful cilantro leaves (about 1/4 cup) Kosher salt and freshly ground black pepper Instructions: Heat the olive oil in a large skillet. Add the onions, red bell peppers, garlic and jalapeno and saute until tender, 3 to 4 minutes. Add the chicken and saute until browned, breaking it up with the back of a wooden spoon as you cook. Stir in the chili powder and cumin and let toast for a few stirs. Add the beans and let cook until warmed through. Mix the yogurt and salsa together in a small bowl. Toss the chopped lettuce, cherry tomatoes, tortilla chips, cheese, cilantro, sauteed chicken and bean mixture all in a large bowl and dress with the yogurt and salsa. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 36972,"Berry Crisps with Streusel 12 ounces frozen berries, blueberries or raspberries 1/4 cup sugar 2 teaspoons cornstarch 2 1/2 cups streusel topping, recipe follows 4 1/2 ounces all-purpose flour 6 ounces light brown sugar 1 teaspoon kosher salt 1 teaspoon ground cinnamon, clove, nutmeg, and/or allspice 6 ounces almonds, toasted and chopped 3 ounces unsalted butter, room temperature Instructions: Heat the oven to 350 degrees F. Combine the frozen berries, sugar, cornstarch and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs. Top each mug with 1/2 cup of the streusel topping. Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving. Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl. Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated. Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to 1 month. Yield: about 3 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 36973,"Cheesy Italian Bacon Pie One 9-inch frozen uncooked pie crust, thawed
All-purpose flour, for dusting
1 tablespoon extra-virgin olive oil
4 ounces thinly sliced pancetta, chopped into 1/4-inch pieces 2 medium zucchini, ends trimmed, halved lengthwise, cut into thirds and then 1/4-inch pieces
2 large shallots, chopped (1/2 to 2/3 cup)
1 large clove garlic, finely chopped
4 large eggs, at room temperature
1 cup heavy whipping cream
1 cup (4 ounces) coarsely grated fontina cheese
2 tablespoons chopped fresh basil
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated or ground nutmeg
Instructions: Place an oven rack in the center of the oven and preheat to 450 degrees F. Unroll the crust on a lightly floured work surface. Using floured fingertips, seal any tears in the dough. Sprinkle the dough very lightly with flour. Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish. Peel off the remaining sheet of paper. Trim the dough overhang to 3/4 inch. Fold the overhang under and form a smooth top edge. Crimp the edge decoratively. Pierce the bottom and sides of the crust all over with a fork. Chill the crust at least 10 minutes. Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes. Set aside to cool. Reduce the oven temperature to 375 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta cook until brown and crisp. Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet. Add the zucchini, shallots and garlic to the skillet. Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes. Cool the zucchini slightly, about 10 minutes. In a medium bowl, whisk the eggs and cream. Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture. Whisk to blend. Pour the custard into the cooled pie crust. Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes. Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36974,"Espresso Chocolate Truffles With Toffee 12 ounces bittersweet or semisweet chocolate 1 cup heavy cream 1 tablespoon unsalted butter Pinch of salt 1 teaspoon vanilla extract 1/4 cup brewed espresso Crushed toffee bars, for coating Instructions: Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.) Whisk in the vanilla extract, then the espresso. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight. Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed toffee bars. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.) ","[Barolo, Cabernet Sauvignon, Malbec, Zinfandel]" 36975,"Sausage-and-Pepper Skewers 1 cup couscous 2 bell peppers (red and yellow), cut into chunks 1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces 1 large red onion, cut into chunks 1 cup cherry tomatoes 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup fresh parsley 1/4 cup fresh cilantro 4 scallions, roughly chopped 1 tablespoon white wine vinegar Instructions: Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs. Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes. Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes. Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping. Photography by Antonis Achilleos ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 36976,"Orange-Vodka Herbal Cooler 1 cup sugar 1/2 cup packed fresh basil leaves
1/2 cup packed fresh mint leaves
2 tablespoons fresh tarragon leaves
Peel of 1 orange, plus more for garnish
3/4 cup fresh orange juice
4 to 6 shots cold vodka 2 to 3 cups cold orange club soda or seltzer
Fresh mint sprigs, for garnish
Instructions: Bring the sugar and 2 cups water to a boil in a medium saucepan over high heat, and cook until the sugar is dissolved. Remove from the heat, and stir in the basil, mint, tarragon and orange peel. Let cool to room temperature, then cover and refrigerate until cold, at least 4 hours and up to 24 hours. Strain the syrup into a pitcher, discarding the solids. Fill six tall glasses with crushed ice. Add a few tablespoons of the syrup to each, then stir in 2 tablespoons of the orange juice and a shot of vodka. Top off with club soda, and garnish with an orange twist and a mint sprig. Serve the remaining syrup to sweeten as desired; leftover syrup can be stored in the refrigerator for up to 2 weeks. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 36977,"Pineapple Volcano 1 pineapple 2 tablespoons butter 1 cup sugar 1 pint lime sorbet, or other tropical-flavored sorbet 4 tablespoons grenadine Instructions: Preheat oven to 500 degrees F. In a saucepan over medium heat, melt butter. Cut off top, bottom and outer skin of pineapple. Turn remaining pineapple on its side and slice into 1/2-inch thick rounds. Select the prettiest 4 rounds. Using a small round cookie cutter or pairing knife, cut out and discard the core. Place sugar on a small plate. Take a ring of pineapple and dip both sides in butter. Dredge pineapple in sugar and place on a cookie sheet. Repeat with 3 more rings. Save remaining slices for tomorrow's breakfast. Bake rings for approximately 15 minutes, or until they brown and caramelize. Let pineapple cool, then place rings on individual plates, browned bottom side up. Place a scoop of sorbet in the center of the ring. Using a small spoon, make an indentation in the top of the scoop of sorbet and fill the indentation with grenadine to the point that it drizzles down the side of the sorbet scoop. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive" 36978,"Luna Sea Burger 14 to 20 ounces fresh salmon fillets 2 cups shelled pistachios, toasted for 3 minutes 2 ounces fresh basil leaves 1/4 cup orange juice 1/4 cup Parmesan 1/4 cup olive oil 1 tablespoon minced garlic 1 tablespoon hot sauce Pinch kosher salt and freshly ground black pepper 1 cup breadcrumbs, plus more if needed 6 sheets phyllo dough Instructions: Preheat the oven to 500 degrees F. For the salmon: Remove the skin and any bones from the salmon and cut into small pieces. Add to a food processor and pulse until finely chopped. Remove and add to a large bowl. For the pesto: Put the pistachios, basil, orange juice, Parmesan, olive oil, garlic,hot sauce and a pinch of salt and pepper in a blender or food processor and puree. For the burger: Add 1/2 cup of pesto per pound of salmon and stir in the breadcrumbs until incorporated. Add some more breadcrumbs if the mixture is too moist to hold together. Cook a small piece of the burger mixture and test for taste and consistency. Portion the burger mixture into 6-ounce patties, arrange on a baking sheet and bake for 7 minutes. Remove from the oven and then wrap each burger in phyllo dough. Return the burgers to the oven at the same temperature for 7 more minutes. Arrange on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36979,"How to Make Homemade Potato Soup | Perfect Potato Soup 6 slices thin bacon, cut into 1-inch pieces 3 carrots, scrubbed clean and diced
3 stalks celery, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1/2 teaspoon Cajun spice mix, plus more if needed Salt and freshly ground black pepper 8 cups low-sodium chicken or vegetable broth
1 cup milk
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon minced fresh parsley
1 cup grated Cheddar
Instructions: Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes. Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley, Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36980,"Where's the Beach? Chicken Katsu 3/4 cup Aloha shoyu (it's the best, the only really) 2 tablespoons honey Pinch red pepper flakes (only as much as you would feed your lone goldfish) 1 tablespoon sesame oil 1 package chicken breast cutlets (4 to 6 pieces) 1 egg 2 tablespoons water Garlic powder (make sure it's powder NOT garlic salt) 1/2 cup peanut oil (more if you use a large frying pan) 1 cup mochiko (rice flour) 1 package panko (Japanese bread crumbs) Serving suggestions: sunomono and potato-mac salad Instructions: Combine the shoyu, honey, pepper flakes, and sesame oil in a zip-top bag and shake it all together. Then add the chicken. Let the chicken marinate refrigerated overnight, or at least 1 hour. After marinating take the chicken out of the bag and dry it off with paper towels. Beat the egg, add the water and garlic powder, to taste. Don't be afraid of the garlic here, but don't go vampire hunting either. Heat the oil in a frying pan over medium/medium-high heat. Be sure to watch the oil, if it begins to smoke - turn it down a notch. Dredge the chicken in the rice flour, then egg, followed by the panko. Place the cutlet into the pan and fry for 5 to 8 minutes on each side. The panko should be crispy and golden brown. Place on a drying rack and finish frying the other pieces. I like to serve this with sunomono and potato-mac salad. This is easily a 30 minute meal. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 36981,"Homemade Marshmallows 3 packages unflavored gelatin 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 tablespoon pure vanilla extract Confectioners' sugar, for dusting Instructions: Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out. Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar. ","[Riesling, Moscato, Vinho Verde, Cava]" 36982,"Emerald Isle 1 ounce fresh lemon juice 1/2 ounce Simple Syrup, recipe follows 1/2 ounce vodka 1/2 ounce rum
1/2 ounce Irish whiskey
1/2 ounce blue curacao
2 ounces orange juice
1 lime wedge
1 cup sugar 1 cup water Instructions: For the sour mix: Combine the lemon juice and Simple Syrup in a glass and stir together. For the emerald isle: Fill a cocktail shaker halfway with ice. Add the vodka, rum, Irish whiskey, blue curacao, 3/4 ounce of the sour mix and the orange juice. Shake once and strain into a Collins glass filled with ice. Garnish with the lime wedge. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator. ","[Gin, Rum, Whiskey]" 36983,"Vegetable Chips with Blue-Cheese Dip 1/2 cup heavy cream 1 8-ounce container sour cream 2 tablespoons fresh lemon juice 4 ounces blue cheese, crumbled 2 scallions, finely chopped 1/2 teaspoon garlic powder Kosher salt and freshly ground pepper Vegetable oil, for frying All-purpose flour, for dredging 2 medium to large beets (1 red, 1 yellow), peeled and sliced 1/8-inch thick Kosher salt 1 sweet potato, peeled and sliced 1/8-inch thick Instructions: Make the dip: Blend the heavy cream in a blender until slightly thickened. Add the sour cream, lemon juice, blue cheese, scallions and garlic powder and pulse to combine. Season with salt and pepper. Cover and chill 2 hours. Make the chips: Heat 1 to 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Rest a cooling rack on a baking sheet lined with paper towels. Spread some flour in a baking dish, add the beet slices and toss. Tap off the excess flour, then fry the beets in batches (don't overcrowd the pot), stirring occasionally to make sure they don't stick to each other, 3 to 5 minutes, or until the fizzling around the chips slows down. Transfer the chips with a slotted spoon to the rack and season with salt. Let cool at least 5 minutes; the chips will crisp up as they cool. Return the oil to 350 degrees F between batches. Replenish the oil, if necessary, and return to 350 degrees F. Dredge the sweet potato slices in flour and fry in batches, stirring, 2 to 3 minutes. Transfer to the rack, season with salt and let cool. Serve the chips with the blue-cheese dip. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 36984,"Veal Rolls with Pancetta 1 pound veal scaloppine from the butcher counter 1/4 cup chopped flat-leaf parsley, a couple of handfuls Salt and pepper 1 pound smoked fresh mozzarella, thinly sliced 1 (16 to 18-ounce) jar roasted red peppers, drained and sliced 1/3 pound pancetta, sliced like thin cut bacon at deli counter 2 tablespoons extra-virgin olive oil, plus some for drizzling 1 clove cracked garlic 1 (10-ounce) sack baby spinach or triple washed spinach leaves 1/4 to 1/3 cup white wine or dry vermouth Instructions: Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks. Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 36985,"Crisp Duck with Whipped Taro Root and Taro Chips 2 4- pound Long Island ducks 3 tablespoons ginger 6 cloves of garlic 1 quart Kikkoman soy sauce 1 cup of sherry 2 tablespoons of sesame oil 1 1/2 cup julienned scallions, or more Whipped Taro Root and Taro Chips, recipe follows Duck Jus, recipe follows 2 pounds of taro root 6 tablespoons unsalted butter Salt and pepper to taste 2 cups of peanut or grapeseed oil 2 tablespoons oil One chopped, roasted duck body 1 leek, roughly chopped 1 stalk celery 1/2 a carrot cut into half-inch pieces 1 cup white wine 2 cups chicken stock 1/2 cup soy marinade Instructions: Separate legs from the breast by cutting where the breast and carcass end and legs begin, or have your butcher cut it for you. Using a sharp boning knife, follow right along the breast bone on either side and remove both breasts. Trim fat along outside of the breast allowing approximately one third of an inch of fat overlap. Score fat on breast by making a diagonal cut, making sure not to cut the breast meat. About four strokes is sufficient. In a food processor, dice unpeeled ginger and garlic until coarsely chopped. Place in a stainless steel bowl. Add remaining ingredients. Place the two whole duck legs and the four duck breasts in the marinade. Remove the duck breasts after one hour. The legs should continue to marinate for an additional half an hour, and then be removed. Preheat oven to 350 degrees. Using the carcasses of the duck, place the duck legs on the duck carcass. Place legs and carcasses in a roasting pan and roast for 1 hour and 45 minutes to 2 hours. Check periodically to make sure the ducks are not getting too dark. They are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. The skin should look crisp and rendered of fat. Cool. Once cooled, take your boning knife and cut through the skin right in the middle of the legs. Using your hands, separate duck legs. (Use your thumb to get under the oyster and gently pull leg from the bones.) Gently use your fingers to pull out the thigh bone. Trim legs a little to keep a nice triangular shape. For the breasts: Heat a large, 12 inch sautepan to medium high. (You can cook two duck breasts in one pan or cook one at a time in a smaller, 10 inch pan.) Add two breasts, skin side down to start rendering the fat. Cook over medium high heat for a couple of minutes. (You will need to remove the rendered fat as you go. Hold duck breast still with a pair of tongs and pour fat into a stainless bowl or other container. Return to heat). After the first couple of minutes on medium high heat, turn burner down to medium, so not to burn the duck. The duck should be a rich amber color. Continue cooking until the fat is almost completely rendered. You can check this by looking at the incisions of the fat. When there is only a thin, crisp skin, the duck is ready to be flipped. Turn duck over. Shut heat off and leave the breast to sit in the pan for about three to four minutes. Remove from pan and allow to rest for five minutes. Meanwhile, place the duck legs in a medium to medium small saute pan, skin side down and pan covered to heat and finish any additional rendering of fat, approximately five minutes. Slice duck breast into fairly thing slices, keeping the nice shape of the breast. With a spatula, pick up breast and fan it out onto the plate. Place duck legs on an angle near the top of the slices. Serve with Whipped Taro Root, Taro Chips, lots of julienned scallions and a little Duck Jus. Peel taro root. First, for the chips, take your peeler and peel approximately one cup of long taro shreds. Reserve for frying. Take the remaining taro and cut it up into rough 2 inch chunks. Place in a sauce pan, covering with cold water. Boil root until tender. Strain into a colander, reserving cup of the liquid. In a food processor, pulse taro, adding little dabs of butter as you go, along with some of the cooking liquid to make a smooth consistency. Remove and season with salt and pepper. For the chips: Heat a couple of cups of peanut or grapeseed oil to 350 degrees. Drops shreds into oil in small batches. Remove when crisp (the chips should still be light in color) and salt. In a heavy bottom sauce pan, heat oil. Add chopped duck body, leek, celery and carrot pieces and cook until vegetables are golden. Add white wine and chicken stock and reduce by half. Add soy marinade, cooking an additional few minutes. Skim off any fat and strain. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36986,"Pasta and Potatoes with Provolone del Monaco Salt 200 grams broken up pieces of various pasta shapes 60 grams extra-virgin olive oil 1 stalk celery, coarsely chopped 1 onion, coarsely chopped 2 potatoes, boiled, peeled and coarsely chopped 120 grams provolone del Monaco, aged 6 months 1 sprig rosemary Instructions: In a pot of salted boiling water, cook the pasta for 5 minutes. In a medium saucepan, heat the oil, then add the celery and onions and saute until the onions are translucent. Add the potatoes and enough water to just cover, about 1 cup. Add the pasta and cook until the mixture is thick, about 15 minutes. Taste and adjust the seasoning. Cut four thin slices from the provolone and grate the rest. Add the grated provolone to the potatoes and pasta and mix well. Plate the pasta and potatoes in two bowls and garnish with each with two provolone slices and a small piece of rosemary. ","[Chardonnay, Vermentino, Gavi, Barbera]" 36987,"Chopped Red Onion, Horseradish and Watercress Salad 2 bunches fresh watercress, washed, trimmed of thick stems, and roughly chopped to yield 2 cups 1 large ripe tomato, diced into 1/2-inch cubes 1/2 cup chopped fresh mint leaves 1 large red onion, thinly sliced 1/2 cup freshly grated horseradish or 1/4 cup prepared horseradish 1/4 cup extra-virgin olive oil 1/2 lemon, juiced Coarse salt Freshly ground black pepper Instructions: Combine all ingredients, mix well, cover, and refrigerate overnight. Serve on 8 chilled salad plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36988,"BBQ Shrimp Pizza with Onions, Bacon and Jack Blue Cheese Coleslaw 1 pound refrigerated or frozen pizza crust or bread dough, thawed according to package directions if frozen 1 cup prepared barbecue sauce 1/2 cup thinly sliced red onions 8 cooked shrimp, cut into 1/2-inch pieces 4 slices turkey bacon, cooked until crisp and crumbled 1/2 cup sliced black olives 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded mozzarella cheese 3 tablespoons cider vinegar 2 tablespoons olive oil 1 teaspoon Dijon mustard 1/2 cup raisins 1/4 cup crumbled blue cheese Salt and freshly ground black pepper 1 packaged coleslaw mix Instructions: Preheat oven to 450 degrees F. Roll pizza crust into a large rectangle, about 14 by 10 inches. Top pizza with barbecue sauce, to within 1/2-inch of the edges. Top with onions, shrimp, bacon, olives, and both cheeses. Bake 10 to 12 minutes, until cheese melts and crust is golden brown. Meanwhile, in a small bowl, whisk together the cider vinegar, olive oil and Dijon mustard. Stir in the raisins and the crumbled blue cheese. Season with salt and pepper and toss with the packaged coleslaw mix in a large bowl. Serve with pizza. ","[Zinfandel, Cabernet Sauvignon, Merlot, Pinot Grigio]" 36989,"Udon Seafood Cioppino with Smoky Dashi Broth and Spiraled Fish Cake 2 tablespoons canola oil 1 tablespoon fresh ginger, chopped 1 cup shiitake mushrooms, sliced 1 cup bok choy, chopped 1 cup tomatoes, chopped 9 large shrimp, peeled 12 ounces mixed fish cut into 1/2-inch pieces 8 mussels, cleaned and de-bearded 9 small hard shell clams, such as Little Neck or Manila, cleaned 1-quart smoky dashi broth, recipe follows 2 cups fresh udon noodles 2 tablespoons butter 2 cups tatsoi Salt and pepper, to taste 1 cup sliced shallots 2 tablespoons garlic, chopped 2 tablespoons fresh ginger, chopped 4 very ripe tomatoes, cores removed, roughly chopped 1 tablespoon toasted and ground Szechwan peppercorns 1 cup sake 1/2 cup mirin 8 cups dashi Salt and black pepper 6 ounces white fish, roughly diced 1 egg* 2 tablespoons yellow miso 1/4 cup heavy cream 1 lemon, juiced Black pepper 1/4 cup scallion greens, thinly sliced 2 sheets nori 6 to 8 strips red bell pepper 1 cup rice flour 1 to 2 cups soda water Canola oil, for frying Instructions: In a large saute pan coated with the canola oil, cook the garlic, ginger, shiitake, bok choy, tomatoes, shrimp, and fish over high heat for 1 minute. Add the mussels, clams, smoky dashi broth, noodles and butter and simmer covered until the shellfish have opened, about 4 to 5 minutes. Plating: Pour the broth and the fish into a large-shallow bowl so that the fish shows through the top of the broth. Place the tatsoi on top of the fish. Season with salt and pepper, to taste. Arrange the cut fish cakes around the top of the fish and garnish with the aioli. Set out 4 smaller shallow bowls and ladle out the respective portions making sure to include all the components in each serving. In a large pot over medium heat, cook the shallots, garlic, and ginger until transparent, about 20 minutes. Add the tomato and Szechwan peppercorns and continue cooking for 5 minutes. Then add the sake and reduce by a half. Add the mirin and dashi and simmer for 20 minutes. Season with salt and pepper and lightly puree in a blender just until the tomato is just broken up. Strain before using. In a food processor, combine the fish, egg, miso, cream, and lemon juice until smooth. Season with black pepper and fold in the scallions. Lay the nori shiny side down on a rolling mat and spread a thin layer of fish mousse over 3/4 of the nori. Place the pepper strips at the bottom of the nori and roll, creating a spiral of nori and mousse. Seal the edge of the roll with a little water. Repeat the procedure for the other roll. Whisk the rice flour and soda water together until a thick pancake-like batter is achieved. Dip the nori rolls in the batter and place in a fryer or a medium heavy pot 1/3 full with oil over high heat to 350 degrees. Fry the rolls until very golden. Remove, season with salt and cut on the bias into thick slices. Aioli: 2 egg yolks* 2 tablespoons red miso 2 tablespoons roasted garlic, pureed 1 cup canola oil Juice of one lemon Black pepper In a food processor, puree the egg, miso, and garlic. While the processor is running, slowly add the canola oil until the mixture thickens. Add the lemon juice and season with pepper. Add a little water if the aioli is too thick. Wine suggestion: Bastianich Vino da Tavola 1998 ","[Barolo, Barbaresco, Dolcetto, Chianti]" 36990,"Chipotle Spiced Grilled Turkey Breast 2 teaspoons paprika 1 1/4 teaspoons chipotle cl powder
1 teaspoon celery salt
1 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt
One 5- to 6-pound bone-in, whole turkey breast
Fresh herbs and sliced citrus, for garnish
Instructions: Preheat a grill for indirect cooking at about 350 degrees F. Mix the paprika, chipotle powder, celery salt, coriander, cumin and 1 tablespoon salt together in a small bowl. Rub the mixture all over the turkey breast, getting some under the skin as well. Grill the turkey over indirect heat, rotating once halfway through, until an instant-read thermometer inserted in the middle (do not touch bone) registers 165 degrees, about 1 hour 15 minutes to 1 hour 45 minutes. Transfer the turkey to a cutting board and let rest for 10 minutes. Carefully slice each half of the turkey breast off the bone, then slice the meat crosswise. Transfer to a serving platter and garnish with the herbs and sliced citrus. ","[Malbec, Tempranillo, Garnacha, Barbera]" 36991,"Limoncello 2 pounds very fresh lemons 1 quart grain alcohol 6 cups water 2 1/2 cups sugar Instructions: Zest lemons, making sure not to include any pith. Put zest in a jar with alcohol and let stand in the dark for 3 days, making sure to shake the jar at least twice a day. When the lemons are pale, all the oil has been extracted. Strain the liquid and discard the zest. In a saucepan over low heat, heat water and sugar until sugar dissolves and syrup is clear. Let cool to room temperature and mix with infused alcohol. Strain liquid through a coffee filter. ","[Prosecco, Moscato, Vinho Verde]" 36992,"Sauza Classic Margarita 1 1/2 parts Sauza? Signature Blue Silver 100% Agave Tequila 1 part lime juice 1/2 parts DeKuyper? Triple Sec Liqueur 1/2 parts simple syrup Instructions: Add ingredients to an ice-filled shaker. Shake and strain over ice into a margarita glass. Garnish with a lime wedge on the rim and serve. Salt is optional. ","[Tequila, Cointreau, Triple Sec]" 36993,"Corn and Mushroom Salad with Sesame Vinaigrette 3 tablespoons sesame seeds 8 ounces button mushrooms, quartered 2 teaspoons toasted sesame oil Kosher salt and freshly ground pepper 3 ears corn, shucked 1/4 cup rice vinegar 1/3 cup grapeseed or vegetable oil 1 bunch cilantro, chopped (about 1 cup) 1 small shallot, finely chopped 1 1/2 cups cherry tomatoes, halved 1 cup thinly sliced radishes 1 red jalapeno pepper, seeded and thinly sliced Instructions: Toast the sesame seeds in a dry skillet over medium heat until slightly golden, about 1 minute. Immediately transfer to a bowl to cool. Preheat the broiler. Toss the mushrooms with the sesame oil on a baking sheet and broil until golden and crisp, about 5 minutes. Pour off any excess liquid, season with salt and pepper and set aside to cool. Put the corn on a baking sheet; broil, turning occasionally, until slightly charred, 5 to 8 minutes. Set aside to cool. Make the vinaigrette: Whisk the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Gradually whisk in the grapeseed oil to make a smooth dressing. Stir in half of the cilantro, the shallot and 2 tablespoons toasted sesame seeds. Add the tomatoes, radishes, jalapeno, mushrooms and the remaining cilantro; toss to coat. Season with 1/2 teaspoon salt and a few grinds of pepper. Cut the corn kernels off the cobs; scatter them over the salad and gently toss to combine. Sprinkle with the remaining sesame seeds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 36994,"Mushroom Caraway Soup 1 tablespoon olive oil one 10-ounce package mushrooms, sliced 3 scallions 4 cups chicken broth 3 medium red potatoes, scrubbed and cut into 1 inch chunks
1/2 cup dry white wine 1 teaspoon dried thyme leaves, crumbled 1 teaspoon caraway seeds, crushed 1/4 teaspoon salt 1/4 cup half-and-half Instructions: In a large nonstick saucepan or Dutch oven, heat the oil. Saute the mushrooms and scallions until the mushroom liquid evaporates, about ten minutes. Stir in the broth, potatoes, wine, thyme, caraway seeds and salt; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about twenty minutes. Transfer to a blender and remove the knob in the lid, puree. Return the soup to the saucepan; bring back through a boil. Remove from the heat and stir in the half-and-half. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 36995,"Sausage and Peppers 5 red bell peppers, quartered, seeded 5 yellow bell peppers, quartered, seeded Olive oil Salt and pepper 3 pounds link hot Italian sausage 3 pounds link sweet Italian sausage Instructions: Brush peppers with oil, season with salt and pepper and grill. Grill sausage until cooked through. ","[Nero d'Avola, Aglianico, Tempranillo, Garnacha]" 36996,"Grilled Candied-Garlic Salmon on Crispy Rice Noodles and Baby Asian Greens 10 cloves garlic, sliced very thin, plus 2 cloves garlic (pressed or minced) 1/2 cup water 1/2 cup white wine 1/2 cup granulated sugar 2 tablespoons butter 2 tablespoons Asian fish sauce 3 tablespoons lime juice 2 teaspoons ginger, minced 2 teaspoons curry paste 6 (6-ounce) salmon fillets Oil, for frying 8 ounces dried rice noodles (mai fun or rice sticks) 1/2 cup thinly sliced shallots Flour, for coating 2 cups halved snap peas 1/4 cup thinly sliced scallions 5 cups baby greens Salt and pepper Instructions: Prepare candied garlic by combining garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy, but the garlic should not be mushy. Remove garlic to cool. Reserve syrup for the dressing. Marinate the salmon: Combine the fish sauce, lime juice, 1 clove of pressed garlic, ginger, and curry paste and mix well. Remove 1/4 cup of the mixture and set aside. Place the remaining mixture in a shallow bowl and add the salmon. Marinate in the refrigerator for about 30 minutes. To the reserved marinade, add the reserved syrup from the candied dressing and the remaining clove of pressed garlic and whisk well. Set aside. Preheat the grill. Heat 2-inches of oil in a large, deep pot to 350 degrees F. Fry rice noodles according to the package directions, a few at a time, draining on paper towels. (They'll look like Styrofoam.) Set aside. Keep oil hot for the next step. Coat the thinly sliced shallots with flour, shaking off any excess and fry until golden and crisp. Drain on paper towel and set aside. Mix the snap peas, scallions and greens in a bowl. Remove the salmon from the marinade and grill about 5 minutes per side, or to desired degree of doneness. Putting it together: Toss greens with dressing and divide among 6 plates. Top each serving with crispy noodles, then top with a serving of salmon. Top each salmon with fried shallots and candied garlic. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36997,"Polpette di Vittorio: Vittorio's Meatballs 2 pound/914 g ground beef 1 cup/235 ml freshly grated Parmigiano cheese 1 cup/235 ml finely grated bread crumbs 1 teaspoon/5 g freshly grated nutmeg Bunch fresh flat-leaf parsley, leaves picked and chopped Sea salt and freshly ground black pepper 3/4 cup/176 ml milk 1/4 cup/58 ml extra-virgin olive oil Large lemon leaves, 2 per meatball Instructions: Put the ground beef, Parmigiano cheese, bread crumbs, nutmeg, parsley, salt, pepper, milk, and extra-virgin olive oil in a mixing bowl. Mix all the ingredients together well. Heat a grill. Scoop the mixture into the palm of your hands and form a meatball. Then flatten out the meatball so that it resembles a meat patty. Place the meat patty between 2 lemon leaves. Repeat the process with the remaining beef mixture. Cook the patties on a hot grill for a few minutes on each side. As they cook, the oils from the lemon leaves will infuse the meat patties with lemon flavor. Use tongs to securely lift and turn over each meat patty so that it remains sandwiched between the two lemon leaves as it cooks. Transfer the meat patties, still sandwiched between the lemon leaves, to a serving platter and serve immediately. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 36998,"Grilled Skirt Steak with Cactus Relish Juice of 6 limes 3 jalapeno chiles, seeded and minced 6 garlic cloves, minced 1/4 cup olive oil 3 pounds skirt steak, trimmed of excess fat and cut into 6 serving pieces 2 teaspoons coarse salt 1/4 cup olive oil 1 cup fresh corn kernels (about 2 ears, or high-quality canned or frozen) 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 cup prepared cactus paddles or nopales, prickly pear cactus, rinsed and diced fine 6 tomatillos, husked, washed and finely diced 1 to Serrano chiles, stemmed, seeded and sliced 1 bunch cilantro, leaves only, roughly chopped 2 tablespoons red wine vinegar 4 scallions, thinly sliced Instructions: Whisk together the lime juice, chiles, garlic and olive oil in a small bowl. Generously brush each piece of meat all over with the marinade and roll each piece up into a cylinder. Arrange the rolled steaks in a shallow nonreactive dish and pour on remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours. About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and sprinkle with salt. Heat the grill to very hot. Cook the steaks just until seared on both sides, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and slice across the grain into diagonal strips. Serve hot with Cactus Relish and warm flour tortillas. Heat olive oil in a medium skillet over medium high heat. Saute the corn with the salt and pepper, about 5 minutes. Add nopales, tomatillos, and peppers and saute briefly to combine and warm slightly. Transfer to a large mixing bowl and set aside to cool. Add cilantro, vinegar and scallions and stir well to combine. Let sit 20 to 30 minutes to blend the flavors. Serve at room temperature. Relish can be stored, tightly covered, in the refrigerator up to 2 days. Yield: about 3 cups ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 36999,"Frozen Yogurt Bites 2 cups strawberry yogurt 1/2 cup milk
24 blueberries
4 strawberries, cut into wedges
3 kiwis, peeled, quartered and sliced
Instructions: Line a mini muffin tin with mini cupcake liners and set aside. Mix together the yogurt and milk in a bowl until well combined. Fill the liners halfway with the yogurt mixture. Place a blueberry in each one. Top the bites with the remaining yogurt mixture. Top half of the bites with a strawberry slice and half with a kiwi slice. Freeze, uncovered, until firm, 2 to 3 hours. Serve or transfer to a freezer-proof container. The bites can be stored for up to one week. Let sit out of the freezer 5 minutes before peeling off the paper and eating. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 37000,"Texas Blackberry and Strawberry Empanadas 4 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoons salt 4 teaspoons baking powder 1 cup vegetable shortening 1 cup chicken stock 1 cup blackberries 1 cup wild strawberries, roughly chopped 1/2 cup goat cheese 1/4 cup sugar 2 large eggs, 2 tablespoons water Peanut oil, for frying Instructions: In a large mixing bowl, combine flour, sugar, salt and baking powder and mix well. Add shortening and break it up by hand until it resembles cornmeal. Add chicken stock and knead until all is incorporated. Let it rest, covered, for at least 30 minutes in cooler. Meanwhile, make the filling. Combine blackberries, strawberries, goat cheese and sugar and mix well. When the dough has chilled, roll it out to 1/4-inch thickness on a lightly floured surface with a rolling pin. Cut circles out of the dough with a 4-inch round cutter. Spoon a heaping tablespoon of filling into the center of each dough circle. Beat the eggs and water together in a small bowl. Brush the egg wash all around the edges of the dough. Fold the dough over the filling to make the circles into half moons. Crimp the edges with the tines of a fork to seal the dough closed. Heat a pan, filled half way up with peanut oil, to 350 degrees F. Fry the empanadas until golden brown, about 6 to 8 minutes, turning them over occasionally with tongs. ","[Malbec, Tempranillo, Garnacha, Barolo]" 37001,"The Perfect Grilled Cheese 2 ounces sliced melting cheese (about 2 slices), such as American, Cheddar, muenster, Havarti, Swiss, fontina, Mozzarella, Monterey jack, pepper jack, provolone 2 slices bread, such as white, rye, brioche, sourdough, potato, whole wheat, pumpernickel 1 tablespoon fat, such as mayonnaise, butter or olive, chili or coconut oil
Instructions: Oven method (great for a crowd of six or fewer): Put a rimmed baking sheet on the middle rack of the oven and preheat to 450 degrees F. Make one sandwich per person: Sandwich 2 slices of cheese between 2 slices of bread. Spread or brush the outside of the sandwich with 1 tablespoon of fat. Place on the preheated baking sheet and cook until the cheese starts to melt, about 5 minutes. Flip the sandwich and bake until golden brown, an additional 5 minutes. Panini press method (for crispy crunchy sandwich that needs minimal attention): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a panini press to medium heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and place in the press. Close the top and cook until lightly browned and the cheese is melted, 5 to 6 minutes.
Skillet method (fool-proof and low-tech): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a skillet over medium-low heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and cook until lightly browned, 3 to 4 minutes. Flip the sandwich, and continue cooking until browned and the cheese is melted, 3 to 4 minutes more. Great combos:

1. Pepper jack and sourdough, brushed with chili oil
2. American and white bread, brushed with butter
3. Swiss and rye, brushed with mayo
4. Cheddar and brioche, brushed with butter ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 37002,"Blackening Spice 1 1/2 cups paprika 1/2 cup onion powder 1/2 cup salt 1/4 cup ground thyme 6 tablespoons ground oregano 5 tablespoons garlic powder 2 tablespoons cayenne pepper 1 1/2 tablespoons black pepper Instructions: Mix paprika, onion powder, salt, thyme, oregano, garlic powder, cayenne and black pepper in a bowl. Store in an airtight container. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 37003,"Semolina Wreaths 1 cup all-purpose flour, plus more for dusting 1/3 cup semolina flour 1/3 cup sugar 1 teaspoon anise seeds 1/4 teaspoon salt 1 stick cold unsalted butter, cut into 8 pieces 1 large egg, separated 1 tablespoon honey 1 teaspoon vanilla extract 1/2 teaspoon finely grated orange zest 1/2 teaspoon finely grated lemon zest Nonpareils, for decorating Instructions: Combine the all-purpose and semolina flours, sugar, anise seeds and salt in a food processor. Pulse until the seeds are mostly pulverized, about 3 minutes. Add the butter and pulse until it is in pea-size pieces. Add the egg yolk, honey, vanilla, and orange and lemon zests; pulse until the dough comes together into a smooth ball. Turn out onto a piece of plastic wrap. Pat into a disk, wrap and refrigerate until firm, at least 4 hours or overnight. Line 2 baking sheets with parchment paper. Let the dough soften slightly at room temperature, about 15 minutes. Roll tablespoonfuls of dough into 5-inch-long ropes, about 1/4 inch thick. Pinch the ends of each rope together to form a ring; arrange about 1 1/2 inches apart on the prepared baking sheets. (Return the dough to the refrigerator if it gets too soft.) Refrigerate the cookies until firm, about 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Bake the cookies, switching the position of the pans halfway through, until golden, 15 to 18 minutes. Remove from the oven and let cool on the baking sheet. Beat the egg white with 1 tablespoon water in a small bowl; brush onto the cookies. Sprinkle with nonpareils, then return to the oven until set, 2 to 3 more minutes. Transfer to racks to cool completely. ","[Barolo, Barbaresco, Chianti, Rioja]" 37004,"Premier White Lemon Cookies 2 cups all-purpose flour 1/4 teaspoon salt 1 cup (2 sticks) butter, softened 2/3 cup granulated sugar 1/4 cup grated lemon peel 1/2 teaspoon vanilla extract 2 cups (12-oz. pkg.) NESTLE? TOLL HOUSE? Premier White Morsels, divided 1 teaspoon vegetable shortening Instructions: COMBINE flour and salt in small bowl. Beat butter, sugar, lemon peel and vanilla extract in large mixer bowl until fluffy. Gradually beat in flour mixture. Stir in 1 cup morsels. DIVIDE dough into 4 even pieces. Gently shape each piece into an 8 x 1-inch diameter log. Wrap logs tightly in wax paper. Refrigerate for at least 1 hour or until firm. PREHEAT oven to 350F. UNWRAP logs; cut each log with serrated knife into 16 slices, about ?-inch thick. If necessary, reshape edges of cookies. Place 2 inches apart onto ungreased baking sheets. BAKE for 13 to 14 minutes or until edges are set. Cool for 2 minutes; remove to wire racks to cool completely. LINE baking sheet with wax paper. MICROWAVE remaining 1 cup morsels and vegetable shortening in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. DIP top half of cookies into melted morsels. Scrape off excess against side of bowl. Place on baking sheets. Refrigerate for 20 minutes or until set. NOTES: For chocolate chip orange cookies, substitute 2 to 3 tablespoons of orange zest for the lemon zest and NESTLE? TOLL HOUSE? Semi-Sweet Chocolate Morsels for the Premier White Morsels. Dough logs may be frozen up to 1 month in advance. Place wrapped logs in plastic freezer storage bags. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37005,"Sunny's Autumn Fried Turkey 1/4 cup kosher salt 1/2 teaspoon whole black peppercorns
1 bunch fresh sage
1 bunch fresh thyme
1 lemon, halved
One 14- to 16-pound turkey, gizzards and neck removed
One 14- to 16-pound turkey, gizzards and neck removed 1/2 cup pumpkin pie spice 4 teaspoons hot Hungarian paprika
4 teaspoons kosher salt
3 teaspoons ground cumin
1 teaspoon freshly ground black pepper
Olive oil, for drizzling Vegetable or canola oil, for deep-frying Instructions: Three days before roasting the turkey, make the brine. For the brine: In a large pot on medium-high heat, add 6 quarts (24 cups) water and the salt, peppercorns, sage, thyme and lemon. Bring to a boil, lower to a simmer and simmer until the salt is dissolved and the water is fragrant. Turn off the heat and let cool. Put the turkey in a brining bag, large plastic bag or a bowl large enough to fit it with still more space to give. Pour in the cooled brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns in with the turkey for brining. Refrigerate for 3 days. When ready to cook, remove the turkey from the refrigerator and discard all of the brining liquid and solids. Pat the turkey dry with paper towels. For the rub: In a medium bowl, mix the pumpkin pie spice, paprika, salt, cumin and pepper. Rub the mixture on all sides of the turkey and drizzle lightly with olive oil. Leave at room temperature for 2 hours. (If you have an extra day in your planning, leave it in the refrigerator overnight uncovered. This will help dry the skin more, then when ready to fry, remove from the refrigerator and let rest at room temperature for 2 hours.) Fill the fryer with vegetable or canola oil and heat to 350 degrees F according to the manufacturer's instructions (see Cook's Note). Cook the bird for approximately 3 minutes per pound and then add an additional 5 minutes onto the cooking time. A 15-pound bird will take about 50 minutes. (Check the cooking times on your fryer; cook according to instructions and fry for the correct time according to weight.) Remove to a paper towel-lined platter and allow to rest for at least 30 minutes or up to 1 hour so the juices can redistribute, then carve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 37006,"Gazpacho served in Bell Peppers 1 pound tomatoes 2 scallions 1 red bell pepper, seeds removed 1 celery stalk 1 to 2 garlic cloves, minced 2/3 cup lightly packed cilantro, stems discarded before measuring 1 to 2 jalapeno chiles, seeds removed 1/2 cucumber, skinned, seeds removed 2 tablespoons olive oil 1 1/2 tablespoons balsamic or red wine vinegar 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1 cup canned tomato juice 4 bell peppers, any color, or assorted colors, tops sliced off, seeds and membranes hollowed out Instructions: Core tomatoes, then cut a small \X\ at the bottom. Drop tomatoes into a pot of boiling water for 15 seconds. Remove, let cool for a minute, then peel off the skins. Dice tomatoes. Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper. Transfer small batches to a blender or food processor and blend until mixture is a coarse liquid. Transfer to a bowl and add tomato juice. Chill in refrigerator for 2 hours. Serve in hollowed out bell peppers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Rioja]" 37007,"Swedish Meatballs with Spicy Plum Sauce 1/2 cup fine, dry bread crumbs 3/4 cup heavy cream 1 1/2 tablespoons olive oil 1 medium yellow onion, minced 2/3 cup ground beef 2/3 cup ground veal 2/3 cup ground pork 2 tablespoons honey 1 large egg Kosher salt and freshly ground black pepper 3 tablespoons butter 1 large shallot, minced 1/2 red bell pepper, minced 6 pickled plums, pitted and minced 2 cups chicken broth 1/4 cup plus 2 tablespoons plum sauce Instructions: In a small bowl, combine breadcrumbs and 1/2-cup heavy cream. Stir with fork until smooth. Set aside. In a small saute pan over medium heat, heat the oil and add the onion. Saute until softened but not browned, about 5 minutes. In a large bowl, combine beef, veal, pork, honey, cooked onions and egg. Season with salt and pepper to taste. Add the bread crumb-cream mixture to the meat, and mix well. With wet hands 9to keep the meat from sticking), shape a meatball the size of a golf ball. If the meat is too soft to shape, more bread crumbs may be added to the mixture. Continue shaping meatballs, placing on a plate brushed with water. There will be about 24 meatballs. In a large skillet over medium-high heat, melt the butter and add the meatballs. Saute, browning on all sides, until cooked through, about 7 minutes. Remove to a plate, and discard the fat from the skillet. Return skillet to heat, and add shallots, red pepper and plums. Saute until softened and lightly browned. Add chicken broth, then remaining 1/ 4 cup of heavy cream. Stir in plum sauce, and season to taste with salt and pepper. Add meatballs to sauce and simmer over medium heat, until sauce thickens slightly and meatballs are heated through, about 5 minutes. Serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 37008,"Beer Can Chicken 1 large whole chicken (4 to 5 pounds) 3 tablespoons Memphis Rub (or your favorite dry barbecue rub 1 can (12 ounces) beer Instructions: Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets and set aside for another use. Rinse the chicken inside and out, under cold running water, then drain and blot dry inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill. Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat to high; then when smoke appears, lower the heat to medium. Pop the tab on the beer can. Using a 'church key'-style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity. When ready to cook, if using charcoal, toss 1/2 the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour. Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving meat off the upright carcass. (Toss the beer can out along with the carcass.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 37009,"Cajun Mashed Potatoes 5 pounds Yukon gold potatoes, peeled and cut into chunks 2 sticks butter
One 8-ounce package cream cheese, at room temperature 1 cup heavy cream
1 tablespoon Cajun Seasoning, recipe follows 1/2 to 1 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons garlic powder 2 tablespoons paprika
2 tablespoons black pepper
2 tablespoons kosher salt
1 teaspoon cayenne pepper
Instructions: Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all of the steam to escape. Turn off the heat before adding the butter, cream cheese, heavy cream and Cajun Seasoning. Mash, mash, mash! Next, add the seasoning salt, salt and pepper. Mash to combine. Place the lid on the pan to keep the potatoes warm until you are ready to serve. Combine the garlic powder, paprika, black pepper, salt and cayenne. ","[Chardonnay, Zinfandel, Malbec, Tempranillo]" 37010,"New Orleans-Style Pralines 1 quart heavy cream 2 1/4 cups sugar 1 tablespoon light corn syrup Grated zest of 1 medium orange (optional) 1 1/2 cups chopped pecans Pinch of salt Instructions: Line 3 baking sheets with parchment paper. Have 2 small spoons ready for scooping. Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over). Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan). Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F). To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking.
Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets. Let sit until cool, set and dry, 30 minutes to 1 hour. If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days. Once dry, store in an airtight container for up to 1 week.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 37011,"Campfire Baked Apple 1 apple 2 tablespoons brown sugar
1 tablespoon apple cider
1 tablespoon oats
1 tablespoon raisins
2 teaspoons butter
Instructions: Hollow out a hole in the top of the apple using a paring knife or corer. Mix together the brown sugar, apple cider, oats, raisins and butter and stuff the mixture inside the apple. Wrap in tin foil and cook in the campfire embers for approximately 12 minutes. ","[Chardonnay, Riesling, Merlot]" 37012,"Crispy Southern Fried Chicken 1 large egg 2/3 cup water 1 3/4 cups Crisco? Pure Vegetable Oil, divided 2 tsps. sugar 2 tsps. salt 3/4 cup Pillsbury BEST? All Purpose Flour 1 (2 1/2 lb.) frying chicken, cut into pieces or 2 1/2 lbs. chicken pieces Instructions: BEAT together egg, water and 1/4 cup oil in large bowl. Add sugar, salt and flour. Mix until smooth. HEAT remaining 1 1/2 cups oil to 360 degrees F in deep skillet. Dip chicken pieces, one piece at a time, into batter. Fry 20 to 30 minutes or until juices run clear when pierced with a fork (165 degrees F). Turn chicken often for even browning. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 37013,"Scallops with Parsnip Puree 1 1/4 pounds parsnips, peeled and chopped 1 cup milk Kosher salt 2 tablespoons unsalted butter Freshly ground pepper 2 tablespoons plus 1 teaspoon vegetable oil 1 1/2 pounds large scallops, \foot\ muscles removed 1/4 cup blanched hazelnuts, chopped 1 tablespoon chopped fresh thyme
1 tablespoon honey 1/4 cup plus 1 tablespoon sherry vinegar 1 small shallot 3 cups watercress, thick stems removed Instructions: Combine the parsnips, milk and a large pinch of salt in a medium saucepan. Cover and bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until tender, about 20 minutes. Transfer the mixture to a blender or food processor, add the butter and puree. Season with salt and pepper. Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper, add to the skillet and cook, undisturbed, until well browned, about 3 minutes. Flip and cook through, about 1 more minute. Divide among plates. Add the remaining 1 teaspoon vegetable oil and the hazelnuts and thyme to the skillet. Cook, stirring and scraping up the pan, until the nuts are toasted, about 1 minute. Scrape the mixture into a bowl.
Return the skillet to the heat and stir in the honey and 1/4 cup vinegar. Cook, swirling the pan, until thick, about 1 minute.
Thinly slice the shallot and put in a large bowl with the remaining 1 tablespoon vinegar, 1/4 teaspoon salt and a few grinds of pepper. Add the watercress and toss. Add the watercress salad and parsnip puree to the plates. Sprinkle with the hazelnut mixture and drizzle with the honey syrup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]

" 37014,"Rice Pilaf 3 tablespoons butter 1/2 cup broken spaghetti
1 1/2 cups long-grain white rice
Salt and pepper
3 1/2 to 4 cups chicken stock
1/4 cup dried currants
1/4 cup pignoli (pine nuts), toasted
1/2 bunch fresh chives, chopped
1/2 bunch fresh parsley, chopped
Instructions: Melt the butter over medium heat in a large skillet with a tight-fitting lid. Add the spaghetti and toast until deep golden in color and very nutty-smelling. Add the rice and stir for a minute. Season with some salt and pepper, add 3 1/2 cups of the stock and bring to a low boil. Reduce the heat to low, cover and cook until the rice is just tender, about 18 minutes; add extra stock as necessary if the pan gets too dry. Fluff the pilaf with a fork. Mix in the currants, pignoli, chives and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37015,"Cheesy Sausage Breakfast Casserole 1 onion, chopped 1 bell pepper, cored, seeded and chopped 2 cloves garlic, very finely chopped 6 large eggs 21/2 cups milk 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh flat-leaf parsley 12 ounces white bread, cubed (about 1/2 loaf) 1/2 cup grated Cheddar cheese (about 2 ounces) Coarse salt and freshly ground black pepper 2 teaspoons canola oil, plus more for the dish 1/2 pound pork or turkey country sausage, casings removed Instructions: In a large nonstick skillet, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up into smaller pieces, until it begins to brown, 3 to 5 minutes. Add the onion and bell pepper and cook until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat to cool slightly.
Meanwhile, whisk together the eggs, milk, sage and parsley in a large bowl. Add the cubed bread, sausage-vegetable mixture and 1/4 cup of the cheese. Season with salt and pepper. Stir to combine. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 350 degrees F. Brush a medium casserole dish with oil. Pour the chilled bread mixture into the prepared casserole dish. Sprinkle with the remaining 1/4 cup of cheese. Let sit at room temperature for 20 minutes. Transfer the casserole to the oven and bake until puffed and golden brown, about 30 minutes. (If the top of the casserole starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 37016,"Bacon Lattice Breakfast Pie 9 strips bacon Nonstick cooking spray, for greasing the pan 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed 12 large eggs 1 1/2 cups half-and-half 12 ounces pepper jack cheese, shredded (about 3 cups) Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes. Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37017,"Sunny's Easy Maple and Lemon Pan-Roasted Carrots 1/2 cup maple syrup 2 tablespoons salted butter, melted
Zest of 1 lemon plus 2 tablespoons fresh lemon juice
1/2 teaspoon red cl flakes
Kosher salt 2 tablespoons olive oil 1 1/2 pounds rainbow carrots, scrubbed, stems trimmed and halved lengthwise
Kosher salt and freshly cracked black pepper
Flakey salt, for garnish Chopped fresh Italian parsley or chopped carrot greens, for garnish Instructions: For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, cl flakes and a pinch of kosher salt. For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37018,"Boudin-Stuffed Quail with Cranberry-Bourbon Sauce Canola oil 1 pound ground pork
2 ounces chicken liver, chopped
1 onion, diced
1/2 bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
1 cup rice
1 pint cranberries
1 cup bourbon whiskey 3 tablespoons sugar
8 whole quail
Kosher salt and black pepper
Cayenne
Chili powder
Smoked paprika Instructions: Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat. Add the ground pork and chicken liver and cook, stirring occasionally, until browned, about 10 minutes. Add the onion, bell pepper, celery and garlic, and continue to saute for 5 minutes. Bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add rice, cover, and bring back to a boil. Reduce to a simmer and cook for 20 minutes. In a small saucepan, combine the cranberries, bourbon and sugar in pan. Bring to a boil and cook, uncovered, over medium heat until the berries are soft and the sugar is dissolved, about 20 minutes. Remove from the heat and let cool bit, then pour into a blender and puree until smooth. Heat a cast-iron skillet over medium-high heat. Sprinkle the quail with salt, pepper, cayenne, chili powder and smoked paprika. Swirl some canola oil in the skillet and then add the quail. Cook on one side for about 5 minutes; flip and cook for another 5 minutes-the quail won't be fully cooked yet, but that's okay. Set aside. Mix the cooked rice into the ground pork mixture and season with salt, pepper and cayenne?now you have boudin. Preheat the oven to 350 degrees F. Stuff each quail with boudin and place back in the cast-iron skillet. Roast until cooked through, 10 to 15 minutes. Serve the stuffed quail atop cranberry-bourbon sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 37019,"Pie Crust for Double Crust 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 4 tablespoons cold water Instructions: Mix flour and salt together in a bowl. Add the shortening and mix it into the flour and salt with a fork or your fingertips until the mixture has the texture of course crumbs. Mix in the water, little at a time. Refrigerate to chill before rolling out the dough. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37020,"Hot and Sour Soup 4 dried Chinese black mushrooms 4 dried shiitake mushrooms 1/4 cup dried Chinese lily buds (flowers optional) 5 cups chicken stock 1 teaspoon salt 8 ounces fresh firm tofu, cut into thin strips or small cubes 2 baby bok choy thinly sliced 1 egg, lightly beaten 1/2 pound lean pork, cut into thin strips or 1 (4-ounce) boneless, skinless chicken breast cut into thin strips 2 tablespoons cornstarch mixed with 1/4 cup stock to form paste 1 tablespoon sesame oil 3 tablespoons rice vinegar 1/2 teaspoon chili paste or cracked black pepper 2 thinly slivered scallions (green and white parts) 1/2 cup fresh cilantro leaves, chopped Instructions: Soak mushrooms and lily flowers in boiling hot water for 20 minutes. Drain and reserve soaking liquid. In a large pot, combine soaking liquid and chicken stock. Bring to a boil and season with salt. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then add pork or chicken. Cover and cook about 5 minutes. Stir a little of the hot stock into cornstarch paste and add this mixture to the soup. Cook another 2 minutes. Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle with scallions and cilantro, serve immediately ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37021,"Roasted Fruit with Brown Sugar 24 ounces, assorted fruit, peeled, seeded and cubed Brown sugar, to taste Vanilla ice cream, as needed Instructions: Place the fruit in a well buttered oven proof dish, sprinkle with brown sugar and place in a preheated 400 degree oven for 30 to 45 minutes. Remove, let cool slightly, mix well to incorporate all the flavors together, serve. Vanilla ice cream or creme fraiche on the warm fruits would be a great final touch. ","[Chardonnay, Riesling, Moscato, Merlot]" 37022,"Hot Dog Mummies One 8-ounce tube crescent dough 8 bun-length hot dogs
1 slice white American cheese
Ketchup and/or mustard Instructions: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat. Open the crescent dough tube and unroll the dough onto a work surface. Pinch together the seams to create a rectangle. Cut the dough lengthwise into 8 long strips.
Take 1 hot dog and 1 strip of the dough and wind the dough around the hot dog while pulling gently to stretch the dough. Crisscross the dough every so often so it looks like mummy wrappings. Near the end of the hot dog, leave a narrow strip of hot dog exposed so you can add eyes after baking. Place the wrapped dog on the prepared baking sheet and repeat with remaining dough and hot dogs. Bake until golden brown, about 15 minutes.
While hot dogs bake, use the narrow end of a wide piping tip to punch out 16 small rounds of cheese for the mummies\u2019 eyes.
Remove the hot dogs from oven. Using a toothpick, smear some ketchup on one side of each cheese round and \u201cglue\u201d it to the open area of the hot dog to create 2 eyes. Using the same toothpick, put a dab of ketchup or mustard in the center of each eye to create a pupil.
","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 37023,"Watercress Salad with Citrus Vinaigrette 1 bunch or 2 cups watercress 1 orange, juiced 1 lemon, juiced 1/4 cup olive oil 1 tablespoon sesame seeds Instructions: Place watercress in a bowl of cold water to rinse well, then dry. Whisk together the orange juice, lemon juice, and olive oil to emulsify. Add sesame seeds to vinaigrette. Toss watercress in vinaigrette to coat. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 37024,"Parmesan and Pepper Biscuits 2 cups all-purpose flour Fine salt 2 sticks unsalted butter, at room temperature 1/4 cup sugar 3/4 cup coarsely grated Parmigiano-Reggiano 1 1/2 teaspoons finely chopped thyme 1 teaspoon finely grated fresh lemon zest Finely ground black pepper Instructions: Preheat a convection oven to 300 degrees F and line 2 baking sheets with parchment paper. Sift the flour and 1 teaspoon salt in a large bowl. Beat the butter and sugar together in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the Parmesan, thyme, zest, and 2 teaspoons pepper and continue mixing until evenly incorporated, about 2 more minutes. Add the flour mixture to the butter mixture just to combine. Form into balls, small (1/4-ounce) or large (3/4-ounce), and place 1 inch apart on the prepared baking sheets. Bake until lightly golden on the bottoms, about 15 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37025,"Dark Chocolate and Cherry Cheesecake Galette 1 1/4 cup all-purpose flour, plus more for rolling (see Cook's Note) 1 tablespoon granulated sugar 1/4 teaspoon kosher salt 1 stick (8 tablespoons) cold unsalted butter, diced 1 large egg beaten with 1 tablespoon cold water 8 ounces cream cheese, at room temperature 2 tablespoons plus 2 teaspoons granulated sugar 1/2 teaspoon pure vanilla extract 1 large egg, separated Pinch of kosher salt
One 10-ounce bag frozen cherries, thawed and drained
2 teaspoons lemon juice 1/2 teaspoon almond extract 2 ounces chopped semisweet chocolate (about 1/3 cup) Coarse sugar, for sprinkling Instructions: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight. Whisk together the cream cheese, sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the cherries with the sugar, almond extract and lemon juice and set aside. Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F. Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet.
Spread the cream cheese mixture over the center of the dough, leaving a 2-inch border on all sides. Sprinkle the chopped chocolate over the cream cheese and top with the cherries. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes. Slide the galette and parchment paper onto the preheated baking sheet and bake until the crust is golden and the filling is bubbling, about 40 minutes. Transfer the baking sheet to a wire rack to cool slightly before serving, about 30 minutes. ","[Pinot Noir, Barbera, Tempranillo, Grenache Blanc]" 37026,"Citrus and Watercress Salad 1 bunch watercress, stems removed 1 head Boston lettuce 2 pink grapefruit 2 oranges 1/4 cup finely diced red onion 2 pickled chipotle chiles, chopped 1 tablespoon red wine vinegar 2 teaspoons olive oil 1/2 teaspoon coarse salt 1/4 teaspoon cracked black pepper 1 avocado, peeled, seeded and thinly sliced Instructions: Wash the greens well and discard any tough stems. Tear into bite size pieces. Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Place the grapefruit and orange supremes in another bowl, reserving the juice. Add onion to bowl with supremes and mix. In a small bowl, whisk together the chipotle chiles, vinegar, olive oil, salt, pepper and 2 tablespoons of reserved grapefruit/orange juice. To serve, pour dressing over fruit, add greens and toss lightly. Arrange on a platter or among 4 salad plates and garnish with avocado slices. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 37027,"Classic Caesar Salad 3 to 5 anchovies packed in oil, drained 3 tablespoons unsalted butter 2 cloves garlic, grated 1/3 baguette, cut into 3/4-inch cubes 2 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper 1 large egg, at room temperature 2 tablespoons red wine vinegar 1 1/2 teaspoons Worcestershire sauce 1 teaspoon fresh lemon juice 1 teaspoon mustard powder 1/2 cup extra-virgin olive oil 2 heads romaine lettuce, chopped 1/2 cup shredded Parmesan cheese (about 2 ounces) Instructions: Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37028,"Honey Mustard and Red Onion Barbecued Chicken 2 tablespoons vegetable oil 1/2 red onion, chopped 1/4 cup apple cider vinegar 1/4 cup brown sugar, a couple of handfuls 1 cup chicken stock 1/2 cup prepared honey mustard (recommended: Honey Cup brand) 1/2 teaspoon allspice, eyeball it 1/2 teaspoon curry powder, eyeball it 4 pieces boneless, skinless chicken breast 4 boneless, skinless chicken thighs Vegetable oil, for drizzling Salt and freshly ground black pepper Instructions: Preheat grill pan or griddle over medium high heat. Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting. Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 37029,"Red Velvet Waffle 4 ounces cream cheese 4 tablespoons butter, at room temperature 2 cups confectioners' sugar 1/2 cup heavy cream or milk 1/2 teaspoon vanilla extract 1/4 cup crushed walnuts 2 cups all-purpose flour 1/4 cup granulated sugar 2 1/2 tablespoons baking powder 1/2 teaspoon salt 1 3/4 cups buttermilk 1/3 cup cooled melted butter 2 large eggs 2 teaspoons vanilla extract 2 tablespoons red food coloring Instructions: To make the glaze: Whip the cream cheese and butter together in a large bowl with a hand mixer until smooth. Carefully incorporate the confectioners' sugar, then add the milk and vanilla; beat until smooth, then add the walnuts and set aside. To make the waffle: Combine the flour, granulated sugar, baking powder and salt in a bowl and set aside. Beat the buttermilk, melted butter, eggs and vanilla in another bowl until smooth; add the food coloring. Add the wet ingredients to the dry ingredients; whisk until smooth. Make waffles in a preheated waffle iron according to manufacturer's instructions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37030,"Calabaza Soup | Auyama Soup Olive oil, for drizzling, plus 1/4 cup 2 pounds calabaza, peeled and cut in large pieces Salt and freshly ground black pepper 2 white onions, large dice 1 green pepper, large dice 1 red pepper, large dice 2 cloves garlic, crushed 6 plum tomatoes, quartered 2 cups white wine 2 quarts chicken stock 2 quarts heavy cream, plus 1 cup, whipped with 1 teaspoon vanilla, for garnish 1/2 bunch thyme, about 12 sprigs, leaves picked Instructions: Preheat oven to 350 degrees F. Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour. In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes. Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37031,"Lentil Stoup with Mushrooms 2 tablespoons EVOO 3 tablespoons butter, plus more for brushing 1 pound cremini mushrooms, chopped 4 shallots, chopped 2 large cloves garlic, chopped Salt and freshly ground pepper 1/2 cup dry sherry 1 fresh bay leaf 4 cups chicken stock 1 1/2 cups Puy green lentils 1 bunch spinach from the farmers market, cleaned Lemon zest Freshly grated nutmeg Naan or pita bread, for serving Greek yogurt, creme fraiche or sour cream, for serving, optional Instructions: Heat the EVOO in a soup pot or Dutch oven over medium-high heat. Melt the butter into the oil. Add the mushrooms and cook until browned, 12 to 15 minutes. Add the shallots and garlic and season with salt and pepper. Add the sherry and bay leaf and cook for a few more minutes. Stir in the chicken stock, lentils and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes. Stir in the spinach to wilt it, and add the lemon zest, nutmeg, and salt and pepper to taste. Warm the bread on a griddle and brush with melted butter. Ladle the soup into bowls and top with a dollop of yogurt, if desired. Serve with the bread. Cook's Note: You can make the soup ahead of time and store it in the refrigerator. Reheat over medium heat, and add the spinach, lemon zest and nutmeg before serving. You can substitute pita chips for the bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37032,"Healthy Sheet Pan Shrimp and Greens 2 bunches kale, stemmed and leaves torn into rough-size pieces (about 10 packed cups) 2 cloves garlic, thinly sliced 1 orange bell pepper, cut into 1-inch chunks 4 tablespoons grapeseed oil Kosher salt and freshly ground black pepper 1 1/4 pounds peeled and deveined medium shrimp, tails removed 2 teaspoons red curry paste 1 lime, cut in half, plus lime wedges, for serving 1/4 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped 2 tablespoons unsalted roasted cashews, chopped Cooked basmati or brown rice, for serving Instructions: Preheat the oven to 350 degrees F. Rinse the kale and shake off some of the water. Toss together the kale, garlic, peppers, 3 tablespoons of the oil, a large pinch of salt and a few grinds of pepper in a large bowl. Pile the mixture onto a rimmed baking sheet. Roast, covered with a sheet of parchment paper, until the kale is wilted and tender and the peppers are soft, about 35 minutes. Meanwhile, coat the shrimp with the curry paste, the juice of 1 lime half and the remaining 1 tablespoon oil. When the kale mixture is ready, remove the parchment from the top and toss it with a spatula. Top with an even layer of shrimp and roast until the shrimp are firm and cooked through, 10 to 12 minutes. Scatter the basil, cilantro, mint and cashews over top and squeeze with the remaining lime half. Season with salt and pepper. Serve with rice and lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37033,"Sparkling Citrus Punch 2 cups freshly squeezed orange juice 1 cup freshly squeezed ruby red grapefruit juice 1/4 cup freshly squeezed lime juice 1/4 cup sugar 2 cups chilled seltzer water Ice cubes Orange, grapefruit and lime slices, optional garnish Instructions: In a serving pitcher, combine the orange, grapefruit and lime juices. Add the sugar and stir until dissolved. Refrigerate until ready to serve. Stir in the seltzer water. Serve in glasses filled with ice and garnished with citrus slices, if desired. ","[Prosecco, Cava, Brut Ros]" 37034,"Grilled Clams with Charred Zucchini and Garlic 8 tablespoons extra-virgin olive oil, divided, plus more for grill 1/4 cup pine nuts Kosher salt 2 cloves garlic, peeled and \pressed, minced by hand or grated on microplane Handful fresh mint leaves, snipped with scissors 2 medium-size zucchini, washed, dried and cut lengthwise into 1/4 to 1/2-inch thick slices 2 teaspoons paprika 1 lemon, juiced 3 dozen littleneck clams, thoroughly scrubbed of all sand and grit Instructions: Preheat the grill to medium-high heat.
In a medium skillet, over low heat, heat 2 tablespoons of the olive oil. When the oil gets hot, add the pine nuts. Season them lightly with salt and cook them, stirring constantly, until they turn golden brown, 2 to 3 minutes. Remove them from the pan to a small bowl. Stir in the minced garlic, salt, to taste, and the mint.
In a large plate, combine the remaining olive oil, the zucchini slices, paprika and light sprinkling of salt. For best results, \dust\ the zucchini with the paprika but put it in a little strainer and sprinkle it evenly over the zucchini slices. Toss to coat them with the oil. Season them lightly with salt. Arrange them in a single layer on the hottest part of the grill and cook until they are tender to the touch and charred but not falling apart, 3 to 5 minutes. Use a pair of metal tongs to remove the zucchini from the grill and transfer them to a flat surface. Stack the slices and cut them widthwise into 1/2-inch slices, then make 1 slice down the middle, creating a 1/2-inch dice. Toss them in the bowl with the pine nuts, and then add the lemon juice. Dip a cloth into some oil and rub over the grill grates. Scatter the clams on the grill in a single layer. Have a pair of tongs and a large platter ready. Littleneck clams take a while to open up, about 10 minutes depending on size, but that's all a part of the fun - the suspense of waiting for them to open. Add a splash of water to help them along and steam. As they open, use the tongs to remove them from the grill and put them on the platter. When they are all opened, scatter the zucchini and pine nuts all around. Try to get the zucchini inside the shells directly on top of the clams and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37035,"Cinnamon-Pancetta Carbonara 4 slices bacon, chopped 4 slices pancetta, chopped 1/4 teaspoon ground cinnamon 2 cups whipping cream 1 1/2 cups freshly grated Parmesan 6 large egg yolks 18 ounces fresh fettuccine Salt and freshly ground black pepper 2 tablespoons chopped fresh chives Instructions: Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 37036,"White Hazelnut Chocolate Souffle 2 ounces hazelnuts 4 ounces flour 6 ounces milk 4 eggs, separated 6 ounces sugar, plus more for dusting souffle molds 1/2 teaspoon salt 4 ounces white chocolate, chopped Butter, as needed Sugar, as needed Instructions: Preheat the oven to 325 degrees F. Toast the hazelnuts in the oven until golden brown and fragrant, about 10 minutes, checking often. Remove the skins from the nuts by rubbing them in a towel while they are still hot. Grind in food processor until they are powdered. In a saucepan, combine the flour, milk, egg yolks, 6 ounces of the sugar, and the salt. Place the saucepan over medium heat, and cook until the mixture pulls away from the sides of the pan. Melt the white chocolate in the top of a double boiler. Add the melted chocolate to the flour mixture and stir well. Set the mixture aside to cool and rest. Melt the butter. Brush the inside of 4 (2-ounce) souffle molds with the melted butter. Sprinkle some sugar inside the molds and tap out the excess to leave a light coating of sugar all around the inside of the mold. Whip the egg whites to soft peaks. Gently fold the egg white into the chocolate mixture, alternating with the hazelnut powder. Place the souffle mixture into the prepared molds. Bake for 18 minutes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37037,"Cafe Hon's Mixed Berry Pie 3 cups all-purpose flour 1 teaspoon salt 1/2 cup chilled shortening 1/2 cup cold butter 1/2 to 1/3 cup ice water 2 cups blueberries, fresh or frozen 2 cups raspberries, fresh or frozen 1 cup blackberries, fresh or frozen 1/2 cup all-purpose flour 1 cup sugar 1 1/2 teaspoons ground cinnamon 1 1/2 tablespoons butter Instructions: For the crust: Process the flour, salt, shortening and butter in a food processor until you get the visual consistency of fine meal. Place the fine meal into a bowl. With a fork make a hole in the meal. Pour the ice water in the hole and gently mix the water into the fine meal. Continue this process until the fine meal has the consistency of play dough. Flour your board and rolling pin, and then roll out the dough. Divide the dough in half and roll out dough for a 2 crust 9-inch pie. For the filling: If using frozen fruit, measure first, then thaw and drain fruit. Preheat the oven to 350 degrees F. Combine the flour, sugar and cinnamon, stir with fork. Place 1 crust into the pie pan. Spread 1/3 of the sugar mixture on the bottom and add fruit. Top the mixed berries with the rest of the sugar mixture. Wet the edges of the bottom crust by dipping your finger in the ice water and rubbing it around the edge of the crust. Place the top crust on the pie and gently press the top crust to the bottom. Trim with a knife and roll under. Press together with the thumb and forefinger to make a scalloped edge. With the knife, place 8 1/2-inch slits on the top of the pie. Bake for 45 minutes. When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37038,"Spaghettini with Checca Sauce 8 ounces spaghettini or angel hair pasta 4 scallions (white and pale green parts only), coarsely chopped 3 garlic cloves, crushed 1 (12-ounce container) cherry tomatoes, halved 1 (1-ounce) piece Parmesan, coarsely chopped 8 to 10 fresh basil leaves Salt and freshly ground black pepper 3 tablespoons olive oil 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes Instructions: Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes. Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree). Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 37039,"Smoky Pork Calzones All-purpose flour, for dusting 1 pound pizza dough, thawed if frozen 4 1/2 tablespoons extra-virgin olive oil 8 ounces ground pork Kosher salt and freshly ground pepper 2 1/2 teaspoons smoked paprika 1 red bell pepper, chopped 8 ounces shredded mozzarella (about 2 cups) 6 cups mixed greens 1 tablespoon sherry vinegar or red wine vinegar Instructions: Put a baking sheet in the oven and preheat to 450 degrees F. On a lightly floured surface, divide the dough into quarters; cover with a towel. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Add 2 teaspoons paprika and cook, stirring, 30 seconds. Stir in the bell pepper and cook until slightly softened, about 2 more minutes. Transfer to a bowl and stir once or twice to cool slightly. Pat and stretch each portion of dough into a rough 8-inch round. Pile the pork mixture and mozzarella on one side of the rounds, leaving a 1/2-inch border, then fold the dough over the filling. Pinch and crimp the edges to seal. Mix 1/2 tablespoon olive oil with the remaining 1/2 teaspoon paprika; brush over the calzones. Cut a 1-inch vent in each. Remove the baking sheet from the oven and add the calzones. Bake until golden brown, 12 to 15 minutes. Meanwhile, toss the greens with the vinegar and the remaining 3 tablespoons olive oil in a bowl and season with salt and pepper. Serve with the calzones. ","[Barolo, Tempranillo, Garnacha, Zinfandel]" 37040,"Three-Cheese Crescents Basic Dinner-Roll Dough, recipe follows 1/3 cup grated Parmesan cheese
Cooking spray All-purpose flour, for dusting 1 large egg, lightly beaten 1 cup grated Havarti cheese (about 4 ounces) 1 cup grated sharp white Cheddar cheese (about 4 ounces) 3/4 teaspoon sesame seeds 3/4 teaspoon poppy seeds 3/4 teaspoon kosher salt 1/2 cup whole milk 3 tablespoons sugar 1 1/4 -ounce packet active dry yeast 4 1/4 to 4 1/2 cups all-purpose flour 6 tablespoons unsalted butter, at room temperature 1 1/2 teaspoons kosher salt 2 large eggs, lightly beaten Mix-ins (herbs, spices, cheese, etc.) Vegetable oil or cooking spray, for the bowl Instructions: Make the Basic Dinner-Roll Dough, using the Parmesan as the mix-in. Let rise as directed. Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface and divide in half. Roll or stretch each half into a 12-inch round, about 1/4 inch thick. Brush each round with some of the beaten egg and sprinkle with the Havarti and Cheddar, leaving a 1-inch border. Lightly press on the cheese to ensure it sticks. Cut each round into 12 wedges with a pizza cutter or chef's knife. Starting from the wide ends, roll up each wedge. Place the rolls on the prepared baking sheets, bending the ends slightly to create a crescent. Loosely cover with plastic wrap; let stand until puffy, about 45 minutes. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Combine the sesame seeds, poppy seeds and salt in a small bowl. Brush the crescents with the remaining beaten egg and sprinkle with the seed mixture. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes. Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour. Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37041,"Orange Flan 2 eggs 2 egg yolks 1/2 cup sugar 1 lemon, zested 1 cup orange juice 1/2 cup heavy cream Pinch salt 1 cup caramel, recipe follows Instructions: Preheat oven to 350 degrees F. In a bowl whisk the eggs, egg yolks and sugar together, then add zest, orange juice, heavy cream, and salt, and whisk to combine. Strain the mixture and fill caramelized lined ramekins. Put ramekins in hot water bath and bake in the preheated oven for 18 minutes or until firm. Allow to cool to room temperature then refrigerate until cold, about 2 hours. Caramel: 3/4 cup sugar 1/4 cup water Put the sugar and water in a saucepan, and bring to a simmer without stirring. Cover the saucepan with a lid for 2 minutes, them remove and simmer until mixture is an amber color. Pour caramel into ramekins to cover the bottom, and swirl to coat 1/3 up the sides of ramekins. Yield: enough to coat 4 to 6 ramekins ","[Chardonnay, Riesling, Moscato, Cava]" 37042,"Blackberry and Lemon Swirl Sorbet 1 cup sugar, plus 3 tablespoons 2 cups water, plus 1 tablespoon 2 cups lemon juice 1 half-pint blackberries Instructions: In a saucepan, bring 1 cup sugar and 2 cups water to a boil. Let cool slightly then measure out 2 cups. Combine the 2 cups with the lemon juice and chill. Meanwhile in a saucepan, place the blackberries with 1 tablespoon of water and 3 tablespoons of sugar. Bring to a boil then turn the heat down to a simmer, stirring often to reduce to a thick puree. Strain, if desired and chill the puree. Spin the chilled sorbet mixture in your ice cream maker then place in a frozen bowl. Fold in the chilled blackberry puree lightly to swirl it. Freeze until ready to enjoy. ","[Riesling, Moscato, Vinho Verde]" 37043,"How to Smoke Ribs | Smoked Baby Back Ribs 2 racks baby back ribs (about 3 pounds each) 1/4 cup packed light brown sugar 1 tablespoon chili powder 1 tablespoon paprika 2 teaspoons ground cumin 1 teaspoon mustard powder Kosher salt 1 lemon, halved 1 apple, quartered 1 cup apple juice or cider 2 tablespoons Worcestershire sauce 1 tablespoon apple cider vinegar Vegetable oil, for brushing
Instructions: Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight. Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple. About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix. Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour. Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing. How to prep your ribs: Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 37044,"Frozen Blueberry Daiquiris 1/2 cup (100 g) sugar 1 pint (335 g) blueberries 2 cups (480 ml) rum 1/4 cup (60 ml) fresh lime juice 2 cups (480 ml) ice Instructions: In a medium saucepan over medium-high heat, combine the sugar and 1/2 cup (120 ml) water and bring to a low boil, stirring until the sugar dissolves. Add the blueberries and reduce the heat to a simmer. Use a wooden spoon to crush the berries, allowing their juices to release, and continue to simmer for 20 minutes. Press the berry mixture through a fine-mesh sieve set over a bowl and discard the solids.
In a blender, combine the berry syrup, rum, and lime juice. Add the ice and blend until smooth. Serve immediately. ","[Rum, Moscato, Sauvignon Blanc, Pinot Grigio]" 37045,"Maroni Sauce 6 ounces good olive oil, not extra-virgin 12 cloves garlic, finely sliced 1 large or 2 medium Spanish onions, finely diced 2 (28-ounce) cans imported crushed tomatoes 1 teaspoon salt 1/2 teaspoon white or black pepper 1 large handful julienned fresh basil leaves Instructions: In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 37046,"Lemon Meringue Pie 1 recipe Sweet Pie Crust, recipe follows 1 1/4 cups granulated sugar 1/8 teaspoon salt 6 large egg yolks 2/3 cup fresh lemon juice 2 tablespoons finely grated lemon zest 5 tablespoons cornstarch 1 cup milk 1/2 cup cold water 1 1/2 tablespoons limoncello 2 tablespoons cold unsalted butter, cut into pieces 4 large egg whites 1/4 teaspoon cream of tartar 6 tablespoons confectioners' sugar 1 1/4 cups all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 6 tablespoons cold, unsalted butter, cut into pieces 2 tablespoons cold vegetable shortening 3 to 4 tablespoons ice water, or as needed Instructions: Remove the dough from the refrigerator and on a lightly floured surface, roll out to a 12-inch circle. Transfer the dough to a 9-inch pie pan, pressing gently to fit, trim the edge to within 1/2-inch of the pan, turn under, and crimp decoratively. Refrigerate for 30 minutes to 1 hour. Preheat the oven to 375 degrees F. Line the pie shell with parchment paper and fill with pie weights, dry beans, or rice. Bake until the crust is set, about 12 minutes. Remove the parchment paper and weights and bake until lightly colored, 8 to 10 minutes. Cool on a wire rack before filling. Combine the granulated sugar, cornstarch, milk, water, and pinch of the salt in a large, non-reactive saucepan, whisk to combine, and bring to a simmer over medium heat, whisking occasionally. As the mixture reaches a simmer and begins to thicken and turn clear, 4 to 5 minutes, whisk in the egg yolks, 2 at a time. Slowly add the lemon juice, whisking constantly, and add the zest and limoncello. Add the butter, 1 piece at a time, and whisking constantly, return to a simmer. Remove from the heat and pour immediately into the prepared pie crust. Beat the egg whites, cream of tartar, and remaining pinch salt in a large bowl with an electric mixer until soft peaks form. Beating constantly, gradually add the confectioners' sugar and beat until glossy stiff peaks form, being careful not to over beat, as this will make the meringue difficult to spread. Transfer the meringue to a pastry bag fitted with a medium star tip. Working 1 row at a time, pipe the meringue across the top of the hot lemon filling in a zigzag pattern, alternating direction with each row. Cover the pie filling completely, going out to the pastry edges, so the meringue does not draw up or weep during baking. (Alternatively, spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry edges. Make decorative peaks in the meringue using a dull knife or the back of a spoon.) To quickly cook the meringue, preheat the broiler with the rack in the highest position. Place the pie under the broiler and cook until the meringue is set and golden brown, 1 to 2 minutes, watching carefully to avoid burning. (Alternatively, the meringue can be cooked in a preheated 325 degree F oven until set and golden brown, 14 to 16 minutes.) Transfer the pie to a wire rack to cool completely before serving. Sift the flour, sugar, and salt into a large bowl. With your fingers, work the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs. Add 3 tablespoons of the ice water and work with your fingers just until the dough comes together, adding more water as needed, 1 teaspoon at a time, to make a smooth dough, being careful not to overwork the dough. Form the dough into a disk shape, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37047,"Shellfish and Chorizo Paella with Saffron and Squid Ink Rice 4 plum tomatoes, sliced in half lengthwise 1 tablespoon honey 1/2 cup olive oil, divided 4 lobsters (1 1/2 pounds each) 1/2 pound chorizo, cut into 1/2-inch thick slices Salt and freshly ground black pepper 8 medium shrimp, peeled and deveined 4 baby squid, cleaned Saffron rice, recipe follows Squid Ink Rice, recipe follows 2 cups chicken stock or clam stock 1 cup fresh peas 24 mussels, debearded and scrubbed 24 littleneck clams, scrubbed 4 tablespoons lemon aioli, recipe follows Chopped flat-leaf parsley 2 tablespoons olive oil 2 tablespoons unsalted butter 1 large Spanish onion, diced 2 cups long grain rice Large pinch saffron 4 cups hot chicken stock Salt and freshly ground pepper 2 tablespoons olive oil 1 tablespoon unsalted butter 1 medium Spanish onion, diced 2 cups long grain rice 2 tablespoons squid ink 4 cups chicken stock Salt and freshly ground pepper 4 cloves garlic, peeled 1/2 teaspoon kosher salt 2 egg yolks 1/4 cup fresh lemon juice 1 tablespoon chopped lemon zest 3/4 cup olive oil Freshly ground white pepper Instructions: Preheat oven to 375 degrees F. Place tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside. Bring a large pot of salted water to boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Let cool and remove meat. Leave claws whole, cut body meat into large dice. Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels. Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper, to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked through. Add both of the rices, stock, peas, tomatoes, lobsters, and chorizo and stir to combine. Place the mussels and clams in a pot with a cup of water; cover the pot and cook until the clams and mussels open. Add the clams and mussels to the rice. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste. Serve immediately. Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Bring stock to a simmer. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook to 15 to 18 minutes, remove cover and fluff with fork. Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the squid ink to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with fork Place the garlic, salt, yolks, lemon juice, and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with white pepper, to taste. Refrigerate until ready to use. ","[Chardonnay, Rioja, Pinot Grigio, Sauvignon Blanc]

" 37048,"Turkey Pastrami 5 pounds fresh turkey breast 3 cups water 1/4 cup dark brown sugar 1/4 cup kosher salt 1/4 cup crushed Juniper berries 1/4 cup freshly cracked black peppercorns 8 cloves fresh garlic, smashed Pinch red pepper flakes 1/2 cup juniper berries 1/4 cup black black peppercorns 1/4 cup dark brown sugar 1 teaspoon red pepper flakes 1 cup hickory chips Instructions: In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.) After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub. Pulse all in a spice grinder or food processor Apply rub to breast, cover tightly and refrigerate for 24 hours Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box. Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold \top\ over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke. Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer. Cover loosely, cool and thinly slice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37049,"Potato Pancakes 8 Yukon gold potatoes 2 to 3 tablespoons white wine vinegar 1 clove garlic, smashed Kosher salt 2 eggs Extra-virgin olive oil Instructions: Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes. Preheat the oven to 200 degrees F. Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher. Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt. Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed. Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37050,"Southwestern Cornbread Strata with Creamy Spicy Tomato Sauce Butter, for the baking dish 12 large eggs
2 cups whole milk
1 cup heavy cream
Kosher salt and freshly ground black pepper
1 1/2 pounds cornbread (store-bought or homemade), cut into 1- to 1 1/2-inch cubes and dried overnight (about 8 heaping cups)
1 tablespoon canola oil
8 ounces fresh chorizo or turkey sausage, casings removed 1 medium red onion, halved and thinly sliced
1 yellow bell pepper, thinly sliced
1 poblano cl, thinly sliced
1/4 cup chopped fresh cilantro leaves, plus whole leaves for garnish
1 cup grated sharp white Cheddar
1 cup grated Monterey Jack cheese
4 ounces goat cheese, cut into small pieces
1/4 cup crumbled cotija cheese
Creamy Spicy Tomato Sauce:
2 tablespoons olive or canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, roughly chopped
8 plum tomatoes, seeded and chopped
2 teaspoons chipotles in adobo puree 2 tablespoons Mexican crema, creme fraiche or sour cream
Juice of 1/2 lime
Instructions: For the Southwestern cornbread strata: Preheat the oven to 350 degrees F. Butter a 10-by-12-inch baking dish and place on a baking sheet. Set aside. Whisk together the eggs, milk, cream and salt and pepper in a large bowl. Add the cornbread, press to submerge, and let stand, stirring once or twice to soak the cornbread evenly and thoroughly. Heat the oil in a large cast-iron skillet over medium-high heat, add the sausage, and cook, stirring occasionally, until golden brown. Drain on a paper towel-lined plate. Add the onion, bell pepper and poblano to the drippings in the skillet, season with salt and pepper, and cook, stirring occasionally, until browned in spots and soft, about 5 minutes. Stir the sausage and onion mixture into the cornbread mixture. Stir in the chopped cilantro, 3/4 cup of the Cheddar and 3/4 cup of the Monterey Jack. Season with salt and pepper. Transfer the mixture to the prepared dish, dot with the goat cheese and sprinkle on the cotija and remaining 1/4 cups Cheddar and Monterey Jack. Bake until the edges are puffed and lightly golden brown and the center still jiggles slightly, about 40 minutes. For the tomato sauce: While the strata bakes, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and chipotle and cook, stirring occasionally, until the sauce is reduced by half and thickened, about 15 minutes. Transfer to a blender and puree until creamy, venting the top of the blender to allow steam to escape. Return the sauce to the saucepan over low heat, and whisk in the crema and salt and pepper to taste; let the sauce heat through and then remove from the heat. Stir in the lime juice and cover to keep warm. Let the strata rest for about 10 minutes, then serve with the creamy spicy tomato sauce, garnishing each serving with some of the whole cilantro leaves. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]" 37051,"Chicken Proscuitto Tortelloni 1 boneless, skinless chicken breast 2 teaspoons minced garlic
2 teaspoons chopped parsley
Kosher salt and freshly ground black pepper 1/2 cup olive oil
3 slices prosciutto
3 ounces ricotta 1 tablespoon grated Pecorino-Romano 2 eggs
2 tablespoons unsalted butter, melted
6 to 7 sheets fresh pasta Instructions: Preheat the oven to 350 degrees F. Cut the chicken breast length-wise down the middle. Place it on a small sheet pan and cover with 1 teaspoon each of the garlic and parsley; sprinkle with salt and pepper. Drizzle with the olive oil. Bake until the breast reaches an internal temperature of 165 degrees F, about 10 minutes. Let cool, then cut into small pieces. Stack the prosciutto and finely chop. Toss together the chicken, prosciutto, ricotta, Pecorino-Romano, 1 of the eggs, the remaining parsley and garlic and a sprinkle of salt and pepper. Mix until thoroughly combined. Cut the pasta sheets into strips about 3 1/2-inches wide and 8-inches long. Whisk the remaining egg and brush on the pasta sheets. Cut circles of pasta from the pasta strips using the cookie cutter. Place a teaspoon of the chicken mixture in the center of each circle and fold the bottom half to the top. Pinch both sides towards the center. Bring a large pot of salted water to a boil and cook the pasta until tender, about 4 minutes. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 37052,"Chicken Taco Salad 2 boneless, skinless chicken breasts 2 tablespoons taco seasoning (store-bought or your own mix) 1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine) 1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked 1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad Instructions: For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes. For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine. For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes. On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 37053,"\Cuisinart\ Yellow Tomato Gazpacho 2 yellow bell peppers seeded, de-ribbed and coarsely chopped 2 small cucumbers, peeled, seeded, and coarsely chopped 1 yellow onion, peeled, coarsely chopped 2 cloves garlic, peeled and cleaned 2 pounds yellow tomatoes, peeled, seeded, and coarsely chopped 1/4 cup sugar cane vinegar 1/2 cup fruity olive oil Ice cubes (optional) Salt and freshly ground pepper, to taste Instructions: In a blender, or a food processor fitted with a metal blade, combine the yellow peppers and cucumbers, puree. Transfer to a large bowl. Add the onion and garlic to the blender or food processor and again puree. Combine with the yellow pepper mixture. Finally, place the yellow tomatoes in the blender or processor and puree to desired consistency; some like the puree smooth, while others prefer it chunky. Mix the tomatoes in with the other vegetables. Stir in the vinegar, the oil and the ice cubes if using. Season to taste with salt and pepper. Cover and chill. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 37054,"Snow-Capped Macaroons 2 large egg whites 1/2 cup granulated sugar 1/2 cup sliced almonds, crushed 1/2 teaspoon vanilla extract 1/4 teaspoon salt 3 cups sweetened shredded coconut 6 ounces semisweet chocolate, finely chopped 3 tablespoons light corn syrup 1 tablespoon unsalted butter Coarse sugar crystals, for decorating Instructions: Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg whites in a medium bowl until frothy, then stir in the granulated sugar, almonds, vanilla and salt. Fold in the coconut. Drop tablespoonfuls of the batter 1 inch apart on the prepared baking sheets. Dampen your hands and form into tall pointed mounds. Bake until the edges are golden brown and the macaroons look dry, 16 to 20 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl. Cover with plastic wrap and microwave until melted, about 2 minutes. Whisk until smooth. Dip the tip of each macaroon about halfway into the glaze, then place on a clean parchment paper-lined baking sheet. Sprinkle with coarse sugar, then refrigerate until the glaze sets, about 1 hour. Store in an airtight container up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37055,"Bocconcini Eyeballs with \Blood\ Salsa 8 large green olives stuffed with pimento, sliced into 1/4-inch discs 16 bocconcini cheese balls 8 slices prosciutto di Parma 1 can whole San Marzano tomatoes 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons brown sugar 1 teaspoon salt 1 teaspoon aged balsamic vinegar 1/2 teaspoon dried Greek oregano 1/4 teaspoon hot chili flakes Freshly cracked black pepper 2 cloves garlic, minced 1 handful fresh basil, finely chopped 1 red onion, minced 1 handful fresh flat-leaf parsley, finely chopped Crostini, for serving
Instructions: For the eyeballs: Place an olive disc in the center of a bocconcini and trace around it with a sharp paring knife. Carve out a 1/2-inch piece of cheese from the outline and place the olive slice in the hole. Wrap a slice of prosciutto around the bocconcini eyeball. Repeat with each bocconcini ball. For the salsa: Pour the whole can of San Marzano tomatoes into a bowl. Add the olive oil, sugar, salt, balsamic vinegar, Greek oregano, chili flakes, lots of black pepper, the garlic, basil, red onions and parsley. Mix together with your hands. Divide the eyeballs into pairs and place on individual plates. Add a couple of tablespoons of salsa to each plate. Serve with crostini. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 37056,"Passionfruit Caipirinha 1/2 cup powdered sugar 8 limes, quartered
8 passionfruit, flesh and seeds
16 ounces cachaca (sugar cane liquor from Brazil)
Ice cubes
Club soda
Lime wedges for garnish
Instructions: In a pitcher, combine powdered sugar, limes, passionfruit, and cachaca. Muddle all ingredients together. Add ice. Strain into rocks glasses over fresh ice, topping with a little club soda. Serve garnished with lime wedges. ","[Cacha?a, Moscato, Sauvignon Blanc, Riesling]" 37057,"Penne with Shrimp and Herbed Cream Sauce 1 pound penne pasta 1/4 cup olive oil 1 pound medium shrimp, peeled, and deveined 4 cloves garlic, minced 1/2 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 1 (15-ounce) can whole tomatoes, drained, roughly chopped 1/2 cup chopped fresh basil leaves 1/2 cup chopped fresh flat-leaf parsley 1/4 teaspoon crushed red pepper flakes 1 cup white wine 1/3 cup clam juice 3/4 cup heavy whipping cream 1/2 cup grated Parmesan 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 the pasta and set aside. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 37058,"Dishwasher Salmon with a Piquant Dill Sauce Dishwasher Salmon 4 (6-ounce) salmon fillets 4 tablespoons freshly squeezed lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Heavy-duty aluminum foil Piquant Dill Sauce, recipe follows 2 tablespoons butter 2 leeks, white part only, finely chopped, then thoroughly washed 1 jalapeno cl, seeds and membranes removed, finely diced 2 garlic cloves, minced 1 cup vegetable or chicken stock 1 1/2 cups lightly packed fresh dill, stems removed before measuring 2 tablespoons freshly squeezed lemon juice 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup sour cream Instructions: Cut 2 (12-inch) square sheets of aluminum foil. Place 2 fillets side by side on each square and fold up the outer edges. Drizzle 1 tablespoon of lemon juice over each fillet. Season with salt and pepper. Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap. Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire \normal\ cycle. When cycle is complete, take out salmon, discard foil, place 1 fillet on each plate, and spoon a generous serving of dill sauce overtop. Don't have a dishwasher? Bake foil-wrapped packets in a preheated 400 degree F oven for 12 minutes. The Instruction Manual: 1. Seal individual-size fillets in aluminum foil. DO NOT ATTEMPT TO COOK A WHOLE FISH. 2. Place fish packets on the top rack. 3. Add dirty dishes and lemon-scented soap. This optional step is not recommended for novices. However, as long as the salmon is tightly sealed in the aluminum foil, it will not absorb any soapy taste or smell. 4. Set the dishwasher to the \normal\ cycle. Modern dishwashers have \economy\ and \cool dry\ settings, which are undesirable because they conserve heat. However, on the other end of the spectrum, the \pots and pans\ setting tends to overcook the fish. 5. Run salmon through the entire wash-and-dry cycle: approximately 50 minutes for most models. I have poached salmon in almost every make and model, and although the temperatures and duration of the cycles vary with each machine, a little more or less \washing\ will not affect it greatly because salmon is extremely forgiving. 6. To heighten the drama for your disbelieving guests, and to prove that you have nothing up your sleeve, let them crowd around the dishwasher when you load the salmon. When the cycle is complete, invite them back to witness the unloading. 7. Troubleshoot. The only time I ever had a problem was on live national TV. Five minutes before going on the air I learned that the heating element in the on-camera dishwasher was broken. After a quick huddle with the producer, I was forced to make the most of the situation by baking the salmon in the (gasp!) oven. To avoid this pedestrian fate, ask yourself the million-dollar question: When your dishwasher last completed its cycle, were the dishes hot? As long as the answer is yes, you are ready to poach. Melt the butter over medium heat in a saute pan. Add the leek, jalapeno, and garlic and saute until the leeks are translucent but not brown, about 5 minutes. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half. Remove from heat and let cool. Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37059,"Garlicky Pork Stew Salsa Verde 4 tablespoons vegetable oil One 4-pound pork shoulder, cut into 1 1/2-inch cubes Kosher salt and freshly ground black pepper 1 pound tomatillos, husked, halved if larger than a golf ball 1 clove garlic, sliced 1 large onion, diced 2 tablespoons cornmeal 2 cups chicken broth 2 tablespoons pickled jalapenos, chopped Juice of 3 limes 1 cup fresh cilantro leaves Cooked white rice, for serving Instructions: Heat the oil in a Dutch oven or large, heavy pot over medium-high heat. Sprinkle the pork with salt and pepper. Working in batches, add the pork in a single layer and cook, turning, until browned on all sides, about 6 minutes. Transfer the pork to a large bowl after each batch. Add the tomatillos and cook until softened and browned, about 4 minutes. Transfer to a clean bowl. Lower the heat to medium and add the garlic and onions and cook, stirring often, until softened, about 3 minutes. Stir the cornmeal into the pot until thickened, then add the chicken broth. Return the pork to the pot and bring to a simmer. Put the blistered tomatillos, jalapenos, lime juice and half of the cilantro in a blender and blend until smooth. Add the sauce to the pot. Simmer until the pork is tender and the sauce thickens, about 2 1/2 hours. Serve over rice sprinkled with the remaining cilantro.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 37060,"Steamed Black Bass with Saffron Artichoke Broth 1/4 teaspoon fine salt 2 black bass fillets about 6 to 8 ounces 1 cup fish stock 1 teaspoon saffron threads 1/2 cup cooked lentils 5 baby artichoke hearts cooked and cut in half 1/4 cup cooked sweet corn kernels 10 red pearl onions, roasted and peeled 1 tablespoon finely diced red pepper 1 tablespoon finely diced yellow pepper 2 large sprigs fresh pea shoots Instructions: Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37061,"Birthday Cake Freezer Kit Nonstick baking spray, for the pan 2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon kosher salt
2 sticks salted butter
4 heaping tablespoons cocoa powder
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs, beaten
2 pounds powdered sugar, sifted 1 pound salted butter, softened
1 teaspoon vanilla extract
1 cup sprinkles
1 cup caramel syrup
1 cup chocolate syrup
Instructions: For the cake: Preheat the oven to 350 degrees F. Line a sheet pan with parchment and coat with baking spray. In a mixing bowl, combine the flour, granulated sugar and salt. Bring 1 cup of water to a boil. Melt the butter in a saucepan, then add the cocoa and stir together. Add the boiling water, stir, return the mixture to a boil and allow to boil for 30 seconds. Remove from the heat and pour the cocoa water over the flour mixture. Stir slightly to cool. Combine the buttermilk, baking soda, vanilla and beaten eggs in a pitcher. Stir the buttermilk mixture into the cooled flour/chocolate mixture and make sure it is thoroughly combined so you have a smooth, brown batter. Pour the batter into the prepared sheet pan and bake for 20 minutes. For the buttercream: Meanwhile, make the frosting by adding the powdered sugar, butter and vanilla to the bowl of an electric mixer fitted with a blade attachment. Beat on a medium-low speed until fluffy, about 3 minutes. Remove and add to a large resealable bag. Flatten as much as possible and place on a sheet pan or tray. Remove the cake from the oven and allow to cool completely. Cut the cake into 4 equal rectangles and remove from the pan. Wrap each in plastic wrap and add to the sheet pan or tray with the frosting. Complete the kit with a resealable plastic bag of sprinkles and freeze until ready to assemble. (Can be frozen for up to 1 month.) To assemble: Remove the kit from the freezer and allow everything to thaw for 2 to 3 hours. Assemble the cake adding frosting, caramel syrup and chocolate syrup between each layer. Finish by icing the sides and top, then decorating with sprinkles. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 37062,"Whole Grilled Red Snapper with Jicama Slaw 1 (2 1/2 to 3-pound) whole red snapper 3 tablespoons extra-virgin olive oil 1 heaping tablespoon chopped cilantro, marjoram or thyme leaves 1 small lemon 1 medium sized jicama 1 medium sized carrot 2 scallions, thinly sliced Chopped cilantro 1/4 cup rice wine vinegar 1/8 cup fresh lime juice 1 teaspoon sugar Thai cl paste, to taste, optional Instructions: To make the Snapper: Have your fish monger clean and scale the red snapper, making sure gills and fins have been removed. In a plastic bag, marinate the fish in olive oil and your fresh herb of choice (cilantro matches well with the jicama slaw) for 2 hours in the refrigerator. Cut the lemon into small wedges and stuff them into the cavity of the fish. While the fish is marinating, make the Slaw: Julienne the jicama and the carrot. Mix in the scallion and cilantro. Combine the rice wine vinegar, fresh lime juice, sugar, and chili paste, if using, in a small bowl to dissolve the sugar and then toss with the vegetables. Place the slaw in the refrigerator and chill. To grill the snapper: Place the marinated fish into a grilling basket, making sure to wipe off any excess marinade which can cause the fire to flare up. Use a high heat, and grill fish for about 10 minutes per inch of thickness at its thickest point. Make sure you only turn the fish once. If you don't have a grilling basket, try wrapping the fish in a banana leaf, it will help prevent the fish from falling apart, while allowing the flavor of the grill to penetrate the snapper. To bake the fish: Preheat the oven to 400 degrees F. Transfer the marinated fish to a large, well-greased oval ceramic casserole or roasting dish. A large oval saute pan also works well. Bake for 12 to 15 minutes per inch of thickness at the thickest part. The fish is done when the thickest part has a moist and juicy appearance. Do not cook until flaky, this means the fish is overdone and will taste dry. Check the readiness of the fish by gently lifting the fillet away from the bone along the dorsal fin near the head. An instant thermometer can also tell you when the fish is done. It should read approximately140 degrees F. To serve, spread the jicama slaw onto a large oval serving dish, and place the grilled fish on top for a wonderful looking (and tasting) dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 37063,"Herbed-Parmesan Pumpkin Seeds 1 pumpkin Olive oil, for tossing Kosher salt Grated Parmesan Dried oregano Instructions: Preheat the oven to 300? F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don\u2019t blot with paper towels; the seeds will stick. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out. Toss the seeds with olive oil, salt, Parmesan and oregano. Return to the oven and bake until crisp and golden, about 20 more minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37064,"Vegan Creme Brulee Buttermilk Cupcakes 6 ounces soy milk 1 teaspoon lemon juice 6 ounces vegan margarine 1 1/2 cups organic cane sugar 6 tablespoons applesauce 2 tablespoons vanilla extract 2 1/4 cups organic, unbleached white flour 1 tablespoon baking powder 3/4 teaspoon salt Creme Brulee Frosting, recipe follows 1/2 cup raw sugar, for bruleeing One 13 1/2-ounce can coconut milk 1/4 cup plus 2 tablespoons soy milk 1/4 cup plus 2 tablespoons organic cane sugar 4 tablespoons plus 1 1/2 teaspoons tapioca starch 1/8 teaspoon salt 3 tablespoons organic brown sugar 1 1/2 teaspoons vanilla extract 2/3 cup organic vegetable shortening 1/3 cup vegan margarine 4 cups powdered sugar Instructions: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners. In a small bowl, whisk together the soy milk and lemon juice; set aside until the mixture is curdled. In a medium bowl, melt the margarine in the microwave. Once melted, add in the cane sugar, applesauce, vanilla extract and the soy milk mixture. Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining. Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes. Cool completely. To assemble: Using a large round frosting tip, pipe a generous amount of Creme Brulee Frosting onto each cupcake. Refrigerate the cupcakes until the frosting is pretty stiff, about 5 minutes. Place the raw sugar in a small bowl and dip the tops of the cupcakes in the sugar. Using a small kitchen blowtorch, torch the tops of the cupcakes (the raw sugar part only) until the sugar turns a dark caramel color. Combine 1/4 cup of the coconut milk with the soy milk, cane sugar, tapioca starch and salt. Whisk well to combine. Combine the remaining coconut milk with the brown sugar and vanilla in a small saucepan over medium heat. Bring to a simmer, stirring often. Add the coconut milk/tapioca starch mixture to the pan. Heat over medium heat, whisking continuously until thickened. Transfer the mixture to a glass bowl and set in the refrigerator to cool completely. In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy. Add in the powdered sugar and continue to mix until it is fluffy. Remove the creme brulee mixture from the fridge and add to the buttercream. Whip this mixture on high until all ingredients are fully incorporated and very fluffy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37065,"Orange Beets, Second Time Around Half of recipe of orange baked beets 2 tablespoons lemon juice 4 tablespoons olive oil 2 tablespoons vegetable oil 1/2 teaspoon Dijon mustard 1/4 cup chopped parsley Salt and pepper Instructions: Chop the cooked beets and place them in a mixing bowl. Combine the lemon juice with olive oil, vegetable oil and mustard; whisk together and season with salt and pepper. Toss with the beets and parsley; adjust seasoning and serve with cold pork, celery remoulade, cornichons and mustard and heavy rye or pumpernickel bread. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 37066,"Raisin Pecan Oatmeal Cookies 1 1/2 cups pecans 1/2 pound (2 sticks) unsalted butter, at room temperature 1 cup dark brown sugar, lightly packed 1 cup granulated sugar 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon kosher salt 3 cups old-fashioned oatmeal 1 1/2 cups raisins Instructions: Preheat the oven to 350 degrees F. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 37067,"Strawberry Rose Bellini 1 cup sugar 1 pound frozen strawberries
2 tablespoons lemon juice
Chilled sparkling rose, for serving
Instructions: Make a simple syrup: Add the sugar and 1 cup water to a small saucepan and heat over low heat until the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge, about 45 minutes. Add the strawberries and lemon juice to a blender with the cold simple syrup; blend until smooth. Strain through a fine-mesh strainer to remove the seeds. Transfer to a pitcher and chill until ready to use. To serve, add about 2 tablespoons of the strawberry puree to a champagne flute and top off with the chilled rose. ","[Prosecco, Moscato, Cava]" 37068,"Roasted Pepper and Pesto Chicken Sandwich 4 TYSON? Chicken Breast Fillets 1 roasted red bell pepper (roast your own or use jarred roasted peppers) 1 roasted yellow bell pepper 1 roasted orange bell pepper 1/3 cup prepared pesto 1/4 cup mayonnaise 2-3 tablespoons garlic powder 4 tablespoons butter 4 ciabatta rolls 4 slices provolone cheese Instructions: Prepare Tyson chicken according to package directions. Set aside and keep warm. Split rolls and spread butter evenly on cut sides of both tops and bottoms. Place rolls on a baking sheet, butter side up, and sprinkle with garlic powder. Place baking sheet under broiler until rolls are golden brown. Mix together pesto and mayonnaise, spread onto garlic rolls. Place one prepared Tyson Chicken Breast Fillet on each garlic bun bottom, top with provolone cheese and a few slices from each bell pepper (or use all red from a jar of roasted red peppers). Finish your sandwich with the garlic roll tops and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 37069,"Chilled Melon Soup 1 cantaloupe, peeled, seeded and cut into chunks 1 cup plain yogurt 3/4 cup orange juice 1 tablespoon honey 1/4 teaspoon nutmeg 1/4 teaspoon salt Generous pinch cayenne Fresh mint, for garnish Instructions: Put half of the cantaloupe into a blender along with the yogurt and blend until smooth. Add the remaining cantaloupe and blend again until smooth. Pour into a large mixing bowl. Add the orange juice, honey, nutmeg, salt and cayenne and blend until well mixed. Pour into a soup tureen and chill at least 1 hour before serving. Garnish with fresh mint sprigs before setting out. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 37070,"Bourbon Negroni 4 1/4 cups bourbon 2 figs, sliced 2 pears, sliced 1 vanilla bean, halved lengthwise, seeds scraped
1 ounce bitter orange aperitif (such as Campari) 1 ounce sweet vermouth Orange slice, for garnish Instructions: Make the infused bourbon: Combine the bourbon, figs, pears and vanilla seeds and pod in an airtight container. Let infuse in the refrigerator for at least 2 weeks but no more than 3 weeks. Strain through a fine-mesh sieve. For each drink, combine 2 ounces of the infused bourbon, the aperitif and vermouth in a mixing glass with ice. Stir for 90 seconds, then strain into a chilled martini glass. Garnish with a slice of orange. ","[Bourbon, Campari, Vermouth]" 37071,"Grilled and Stuffed Portobello Mushrooms with Gorgonzola 2 tablespoons olive oil, plus 1/4 cup 12 ounces turkey sausage, casings removed 2 cloves garlic, minced 1/2 cup mascarpone cheese, at room temperature 2 tablespoons fresh thyme 2 tablespoons fresh oregano 3/4 cup plain breadcrumbs 1 cup (4 ounces) Gorgonzola, crumbled 1/2 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 6 large portobello mushrooms, stems removed Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined. Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes. Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 37072,"Chocolate Chip Cookie Dough Breakfast Tarts 1 pound refrigerated pie dough 1 egg
1 cup store-bought chocolate chip cookie dough
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
1/2 cup mini chocolate chips
Instructions: Divide the pie dough into two flattened discs; wrap in plastic and chill. Preheat the oven to 375 degrees F. Line two cookie sheets with parchment. Working one disc at a time, roll out the dough into a 1/8-inch-thick rectangle on a floured work surface. Cut into 9 even rectangles, then transfer to the prepared cookie sheets and chill. Remove one of the cookie sheets of portioned dough to a work surface. Whisk the egg and brush it evenly on the surface of the rectangles. Add 1 heaping tablespoon of the cookie dough to each rectangle. Cover with the rectangles on the second cookie sheet, pressing the edges with your fingers. With a fork, go over edges to seal and poke holes on the top to allow steam to exit. Place the assembled tarts back in the refrigerator for 30 minutes. Bake for 16 minutes, until golden brown, rotating every 5 minutes for even cooking. Let cool for 5 to 7 minutes. In a small bowl, mix together the powdered sugar, milk and vanilla; evenly ice each tart. Sprinkle with the mini chocolate chips. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 37073,"Mini Fruit Tarts One 10-ounce package frozen tart shells, such as Dutch Ann 3 large egg yolks 1/2 cup granulated sugar 3 tablespoons cornstarch 2 cups whole milk 2 teaspoons dry sherry 1 tablespoon unsalted butter 1 teaspoon pure vanilla extract 1/2 cup blueberries 1/2 cup raspberries 1/2 cup apricot jelly Instructions: Preheat the oven to 375 degrees F. Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack. Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely. Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37074,"Icy Fruit Gazpacho with Spicy Grilled Shrimp 2 cups vegetable juice blend 2 large tomatoes, coarsely chopped 1 can (20 oz.) DOLE? Pineapple Chunks, 1-1/2 cups DOLE? Frozen Mango Chunks, partially 1 tablespoon honey 1 teaspoon chili garlic sauce 1/4 cup chopped mint leaves 1 cup orange juice 1 pound medium-large raw shrimp, peeled and deveined 1 to 2 tablespoons dry Creole seasoning Mint sprigs (optional) Instructions: Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth. Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit. Pour into large bowl; stir in orange juice; chill at least 1 hour. Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 min. or until pink, turning once. Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired. Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil. Per Serving: 309 calories, 13g fat (1g sat.), 0mg cholesterol, 21mg sodium, 21g carbohydrate (9g dietary fiber, 16g sugars), 6g protein, 5% Vit A, 34% Vit C, 3% calcium, 10% iron, 6% potassium, 4% folate ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 37075,"Frozen Michelada 1 tablespoon chili powder 1 tablespoon kosher salt 1 tablespoon sugar Juice of 2 limes plus 3 lime wedges One 6-ounce can tomato juice 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1/4 teaspoon celery salt, plus more for serving Two 12-ounce bottles pilsner beer, such as Modelo Instructions: Mix the chili powder, salt and sugar in a small bowl, and then transfer to a plate. Rim 2 tall pint glasses with 1 lime wedge. Press the rim of each glass, one at a time, into the spice mixture to coat the edge. Chill glasses until ready to serve.
Put the lime juice, tomato juice, Worcestershire sauce, hot sauce, celery salt and 1 cup ice in a blender and puree until smooth. Pour the mixture into the 2 chilled glasses and top off each with a bottle of beer. Garnish with the lime wedges and a sprinkle of celery salt. ","[Zinfandel, Malbec, Tempranillo, Barbera]" 37076,"Clams Casino 4 tablespoons (1/2 stick) butter, softened 1 scallion, chopped 1 1/2 tablespoons freshly minced parsley 1 tablespoon fresh lemon juice 1/4 tablespoon salt 24 cherrystone clams 6 slices bacon, cooked until crisp and crumbled Instructions: Preheat broiler. Combine butter, scallion, parsley, lemon juice and salt in a food processor or blender. Blend until smooth, approximatly 1 minute. Shuck clams. Use a sturdy paring knife or clam knife to pry open the clam opposite its hinge. Once the knife is in, carefully move it along the top shell so you do not cut the meat in half. Once the clam is open, cut the meat off of the bottom shell, reserving as much of the juice as you can. Spoon about 1 teaspoon of butter mixture on top of each clam and top with 1 teaspoon of crumbled bacon. Broil until butter is bubbling, about 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 37077,"Salted Pork Congee with Century Egg 1 cup jasmine rice Kosher salt 1 pound boneless, skinless pork shoulder, cut into 1/2-inch-thick by 3-inch-long strips 2 teaspoons neutral oil, such as vegetable or canola oil 2 century eggs, roughly chopped, optional (see Cook's Note) 1 1/2 teaspoons granulated sugar Freshly ground white pepper 1 scallion, cut into 1/4-inch slices, optional 1-inch piece fresh ginger, peeled and cut into julienne strips, optional Toasted sesame oil, for drizzling, optional Instructions: Wash and drain the rice twice with cold water in a medium bowl. Add enough cold water to come 1 inch above the rice. Cover and soak in the refrigerator at least 8 hours and up to 12 hours. Massage 2 teaspoons of salt into the pork in a medium bowl until the salt dissolves, about 30 seconds. Cover and marinate in the refrigerator at least 8 hours and up to 12 hours.
Add 11 cups cold water to a 7-quart Dutch oven and bring to a boil over high heat.
Pour off all the water from the soaked rice. Add 1/2 teaspoon salt and the neutral oil and massage using a spatula or spoon until the oil and salt are well distributed and most of the rice grains are broken.
Rinse the pork strips under running water to remove excess salt and drain.
Add the rice and pork to the boiling water. Bring back up to a rolling boil, stirring continuously, about 8 minutes. Reduce the heat to medium low and simmer, stirring every 10 to 15 minutes using a wooden spatula, until the mixture has thickened, the rice grains have broken down and the texture is similar to the consistency of cooked grits, 50 to 70 minutes. (To thin out the consistency, add warm water 1/4 cup at a time. To thicken the consistency, simmer until desired thickness, about 5 minutes.) Stir in the century eggs if using and cook until the eggs are warmed through, about 3 minutes. Stir in the sugar, 1/2 teaspoon white pepper and salt to taste.
Divide among bowls and top with scallions, ginger and a drizzle of toasted sesame oil if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37078,"Easter Basket Cake 1 package fondant 1 drop pink food coloring 1 drop purple food coloring 1 store-bought angel food cake 1 (16-ounce) container white frosting Oval sandwich cookies Easter candy Cake decorating spray Instructions: Make the handle: Separate the fondant into 2 pieces. Place 1 to 2 drops of pink color into half, and the purple into the other half. Knead the fondant until the color is uniform and the desired shade. Roll each color into a 14-inch long 1/4-inch thick rope. Roll the ropes together to create a \braided\ effect. Curve the fondant so it will arc over the angel food cake basket. Lay on a flat surface and allow to dry overnight, until solid and firm. Cut the top off the angel food cake horizontally so the cake is an even basket shape. Using a 3-inch round cookie cutter, enlarge the center hole. Frost the entire cake with white frosting. Press cookies vertically around the outside of the cake to give it a basket look. Fill the inside hole of the cake with Easter candies. Affix the handle onto the cake by pressing into the cake. Spray with cake decorating spray. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37079,"Stuffed Zucchini Flowers 16 fresh zucchini (courgette) flowers 3/4 cup flour 3 large eggs Salt to taste 1/4 cup milk 6 ounces mozzarella, chopped 3 tablespoons drained capers 1 oven-dried tomato chopped 1 tablespoon chopped fresh basil Vegetable oil for deep frying Instructions: Gently pull the stamen out of each zucchini flower. Set the flowers aside. Beat the flour, eggs, and salt together in a bowl until they are smooth. Beat in the milk. Set the batter aside. Mix the mozzarella, capers, tomato and basil together and fill the inside of each zucchini flower with some of this mixture. Fold the ends of the petals over the filling to enclose it. Heat the oil to a depth of 2 inches in a heavy saucepan or a wok. Dip the stuffed flowers into the batter, allowing any excess to run off. Fry the flowers until they turn light gold, 6 to 8 minutes. Drain them on absorbent paper as they are done. Sprinkle them lightly with salt and serve them while they are warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 37080,"Brownie Mix Cookies One 18.3-ounce box fudge brownie mix 1 stick (8 tablespoons) unsalted butter, melted
1 large egg
1 cup semisweet chocolate chunks
Instructions: Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Stir together the brownie mix, butter and egg in a large bowl until smooth and combined, then fold in the chocolate chunks.
Scoop 24 balls of dough (about 2 tablespoons each) onto the prepared baking sheets. Use the palm of your hand to gently press each ball into a thick disk. Bake until the cookies spread and the edges are just set, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 37081,"Ravioli with Chicken Sausage and Kale Kosher salt 2 tablespoons extra-virgin olive oil 1 11-ounce package fully cooked Italian-flavored chicken sausages, sliced on an angle about 1/2 inch thick 1 small onion, chopped Freshly ground pepper 1 cup cherry tomatoes 3 cloves garlic, chopped 4 cups refrigerated mozzarella ravioli (from a 20-ounce package) 1 tablespoon unsalted butter 3 cups baby kale 2 tablespoons Parmesan cheese, plus more for serving 1/2 cup torn fresh basil 2 tablespoons roughly chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning once, until browned, 4 to 6 minutes. Move to one side of the skillet and add the onion to the other side; season with salt and pepper. Stir together with the sausages and cook until the onion is softened, 3 to 4 more minutes. Stir in the tomatoes and garlic; cook until the tomatoes brown and soften, 2 to 3 minutes. Add the ravioli to the boiling water and cook as the label directs. Transfer to the skillet with the sausage mixture using a slotted spoon; reserve the cooking water. Add a pinch of salt and pepper to the ravioli and stir well, then add 1/2 cup cooking water and the butter. Cook, tossing, until the ravioli are well coated and saucy, adding up to 1/2 cup more pasta water as needed. Stir in the kale to wilt, then remove from the heat. Add the Parmesan, basil and parsley; toss to combine. Divide the ravioli among bowls; top with more Parmesan and season with pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 37082,"Vegetarian Borscht 1-ounce (30 g) dried porcini mushrooms 2 tablespoons vegetable oil 1/2 pound white mushrooms, trimmed, wiped clean, and sliced 1/4 inch thick 1 large onion, cut into 1/4-inch dice 10 small or 7 to 8 medium beets, with greens, peeled, quartered, and cut across into 1/4-inch slices 2 medium carrots, peeled and cut across into 1/4-inch rounds 1 medium parsnip, peeled and cut across into 1/4-inch rounds 1 very small or 1/2 large celery root (about 3/4 pound), peeled and cut into 1/2 inch cubes 1 1/2 pounds mashing potatoes, peeled and cut into 1/2-inch cubes 1/2 small white cabbage (about 3/4 pound), cored and shredded 3 large cloves garlic, smashed, peeled, and very finely chopped 3 tablespoons tomato paste 1 medium bunch dill, fronds only, coarsely chopped 1/4 cup sugar 1/2 cup cider vinegar 2 tablespoons kosher salt Freshly ground black pepper, to taste Coarsely chopped dill Sour cream Boiled potatoes, optional Instructions: Soak the dried mushrooms in 1 cup hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup) and the mushrooms separately. In a tall narrow stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 8 minutes. Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid. bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the potatoes, cabbage, garlic, and, if using, the beet greens. Dissolve the tomato paste in 1/2 cup of the liquid and stir back into soup. Return to a boil. Lower the heat and simmer for 5 minutes. Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender. Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper. Pass bowls of chopped dill and sour cream at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37083,"Braised Rabbit with Caramelized Radicchio and Salsa Verde 2 whole rabbits, cut into thigh sized pieces 4 cups flour 1 tablespoon minced thyme 1 tablespoon minced oregano Salt Pepper 4 generous tablespoons olive oil 4 cloves garlic 1 bunch fresh rosemary 2 whole red chiles 1 1/2 cups black olives 1 bottle white wine 4 cups chicken stock Parsley, for garnish Caramelized Radicchio with Salsa Verde, recipe follows 4 heads Traviso raddichio 2 tablespoons olive oil, plus 1 cup 3 cups flat leaf parsley 1/4 cup capers 3 anchovy fillets 1 lemon, juiced Instructions: Preheat the oven to 400 degrees F (200 degrees C). In a shallow bowl, combine flour, thyme, oregano, salt and pepper. Dredge the rabbit in the seasoned flour and set aside. In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours. Remove the rosemary and chilli and set aside. Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown. Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock. Place in the oven and cook for 30 minutes. When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter. Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter. Garnish with parsley. Serve with Caramelized Radicchio and Salsa Verde. Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically. In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender. Drizzle the salsa verde over the cooked radicchio and serve with the rabbit. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 37084,"Christina's TV Dinners Christina's Lasagna Roll-Ups, recipe follows Christina's Meatballs, recipe follows 1 (10-ounce) box frozen peas 4 (1/8-inch thick) pats butter 4 pieces uncooked prepared brownie dough 8 lasagna noodles 1/2 cup unsalted butter 2 cups prepared marinara sauce 1 teaspoon dried basil 1 cup chopped frozen spinach, defrosted and drained Garlic salt, for seasoning spinach 1 cup ricotta cheese 8 ounces sliced provolone, torn into 1-inch strips 8 ounces prosciutto, cut into small pieces 1/4 cup grated Parmesan 1 egg 1/4 cup milk 2 slices white sandwich bread, crusts removed 8 ounces ground beef 1 teaspoon salt Freshly ground black pepper 1/4 cup seasoned bread crumbs 1/4 cup grated Parmesan 2 tablespoons vegetable oil Instructions: If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments. Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 meatballs over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan. Divide the frozen peas among 1 of the remaining compartments in each tray and top with a pat of butter. Put a piece of brownie dough in each of the remaining compartments. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months. Preheat the oven to 350 degrees F. Let dinners stand at room temperature for 5 minutes. Uncover the brownie compartment and bake dinners until heated through, 35 to 40 minutes. Serve immediately. Cook the lasagna noodles according to package directions. Drain and pat dry. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in the marinara sauce and basil and let simmer for 5 minutes. Spread 2 tablespoons of spinach across 1 end of a lasagna noodle, about 1-inch from the edge. Sprinkle with a little garlic salt. Spread 2 tablespoons of ricotta over the spinach. Arrange about 1/8 of the provolone over the spinach and top with 1/8 of the prosciutto. Roll up the noodle around the filling. Repeat with remaining noodles and filling. If making Christina's TV Dinners, proceed according to that recipe. Otherwise, preheat the oven to 350 degrees F. Spread half of the sauce in a shallow baking dish and set the roll-ups on top. Spoon the remaining sauce over the roll-ups and sprinkle with Parmesan. Bake until heated through, about 30 minutes. Serve immediately. Preheat the oven to 350 degrees F. In a small mixing bowl, whisk egg and milk together. Tear bread into pieces, add to the egg mixture and let soak for a few minutes. Place beef in a medium mixing bowl. Add egg-bread mixture, salt, and pepper and mix well. Form the mixture into 12 (1-inch) meatballs. In a medium bowl, combine the bread crumbs and Parmesan. Roll the meatballs in the bread crumb mixture to coat evenly. Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a baking sheet and bake until cooked through, about 15 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 37085,"Coconut Crusted Key Lime Pie 3/4 cup flour 1 tablespoon sugar 2 1/4 cups unsweetened coconut flakes 5 tablespoons cold, unsalted butter, cut into pea sized bits 1 large egg mixed with 1-cup ice water 2 large egg whites 1 cup confectioners' sugar 1 teaspoon vanilla extract Key lime filling, recipe follows 4 egg yolks 14 ounces sweetened condensed milk 2 key limes, zested 1/2 cup key lime juice Instructions: Lightly coat a 9-inch tart tin plate with nonstick vegetable spray. In a bowl, stir together the flour, sugar, and 1/4 cup of the coconut. With fingers or a pastry blender, work in the butter until the mixture looks like coarse meal. Sprinkle on 2 to 3 tablespoons of the egg water and blend together. Form into a disc and wrap in plastic. Refrigerate for at least 1/2 hour. Roll the dough into a 9 1/2-inch round and fit into the tart tin. Mix together the remaining 2 cups coconut, egg whites, confectioners' sugar and vanilla. Lightly press mixture against the sides of the tin. Chill for 30 minutes then bake in a preheated 375-degree F oven for 8 minutes, until just set. Key Lime Filling: In a bowl, mix together the yolks, sweetened condensed milk, key lime zest and juice. Pour it into the shell and bake in a preheated 325 degree F oven for 18 minutes and just set. Set on a rack to cool, refrigerate until chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 37086,"Turkey and Smoked Mozzarella Sandwich 2 Kaiser rolls, onion or poppy seed, sliced in half horizontally 1/4 cup basil puree or black olive tapenade 6 ounces thinly sliced turkey breast 2 ounces grated smoked mozzarella cheese Softened butter Instructions: Preheat a griddle or cast iron skillet. Spread each side of split roll with pesto or tapenade. Layer some turkey and cheese on one half of roll and top with other half. Add a couple of teaspoonfuls of butter to skillet and add roll. Top with aluminum foil, put heavy weight on top and cook the sandwich, weighted down, slowly for 4 to 5 minutes. Turn sandwich over, add a couple more teaspoonfuls of butter to skillet and cook weighted down until cheese has melted--another minute or so. Serve hot and eat with knife and fork. Serve with Fennel and Roasted Pepper Salad below. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37087,"Roast Chicken 1 6-pound roasting chicken, giblets removed Kosher salt and freshly ground pepper 1 head garlic, halved crosswise 1 shallot, halved lengthwise 6 to 8 sprigs thyme 4 to 6 sprigs rosemary and/or sage 4 bay leaves
1 lemon, halved 2 tablespoons vegetable oil Instructions: Position a rack in the lowest part of the oven (remove the other racks); preheat to 450?. Pat the chicken dry with paper towels. Season inside and out with salt and pepper, then stuff the garlic, shallot, thyme, rosemary and/or sage, bay leaves and lemon into the cavity. Heat a large ovenproof skillet over medium-high heat. Add the vegetable oil, then add the chicken, breast-side up, and cook until browned on the bottom, 4 to 5 minutes. Transfer the skillet to the oven and roast until the skin is golden brown and crisp and a thermometer inserted into the thigh registers 165?, 1 hour 15 minutes to 1 hour 30 minutes.
Transfer the chicken to a rack set on a rimmed baking sheet and let rest at least 20 minutes before carving and shredding.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 37088,"Chocolate Raspberry Pot Pies 9 tablespoons (1 stick plus 1 tablespoon) cool unsalted butter, cut into pieces 3/8 cup sugar 1 egg yolk 1/4 teaspoon pure vanilla extract 1/4 teaspoon baking powder Scant 1 1/2 cups all-purpose flour 1/4 cup cocoa powder, preferably Dutch-process, plus extra for rolling 6 egg yolks 4 eggs 1/4 cup sugar 18 ounces semisweet chocolate, melted 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted 1 cup raspberries Whipped cream for serving, optional Instructions: Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies. Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter. Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]

" 37089,"Meringue Buttercream 2 cups (4 sticks) unsalted butter, softened but cool 1/4 cup water 1 cup granulated sugar 5 large egg whites, at room temperature 1/2 teaspoon cream of tartar 2 teaspoons flavoring or liqueur Instructions: Beat the butter until smooth and set aside. In a small saucepan, combine the water and 3/4 cup of sugar. Stir until the sugar is dissolved. Slowly heat the mixture, stirring constantly, until it starts to bubble. Reduce heat to low and insert a candy thermometer. Do not contiue to stir. In a large bowl of an electric mixer, beat the egg whites at medium speed until foamy. Add cream of tartar and beat at high speed until soft peaks form. Gradually add the remianing 1/4 cup sugar and beat until stiff peaks form. Meanwhile, boil th esuagr mixture until it reaches 248 to 250 degrees F. on the candy thermometer. Do not let the temperature go above 250 degrees F. Turn off the heat and immediately pour the mixture into a glass measuring cup to stop the sugar from cooking. Pour a little of the sugar mixture onto the egg whites and beat them on low. Slowly add the rest of the sugar and then beat on high for 2 minutes. Beat on low until the mixture is cool. Add the butter, 1 tablespoon at a time, to the egg white mixture, beating continuously on low until all the butter is added. If the mixture starts to separate, beat on high for a few seconds until it solidifies. Beat until smooth, then add the flavoring. This icing can be stored at room temperature for 2 days or refrigerated for 10 days. ","[Champagne, Moscato, Riesling, Prosecco]" 37090,"Warm Spinach and Artichoke Dip Crackers - 1 pkg Crunchmaster? Multi-Seed Crackers Oils & Vinegars - 1 tbsp olive oil 1 pkg (5 oz) spinach 1 tsp lemon zest 1 tbsp lemon juice 2 cloves garlic, minced 2 jars (6 oz) artichoke hearts, well drained and finely chopped 1/3 cup shredded mozzarella cheese 1/3 cup grated Parmesan cheese 1/3 cup grated Asiago cheese 8 oz reduced-fat plain brick-style cream cheese 1/4 tsp each salt and pepper Pinch cayenne pepper (optional) 2/3 cup Greek yogurt Instructions: Preheat oven to 400F. Heat oil in large skillet set over medium heat; cook spinach for about 3 minutes or until wilted. Let cool completely. Squeeze out excess moisture and chop finely. Combine mozzarella, Parmesan and Asiago cheese; reserve 1/4 cup and set aside. Using electric mixer, beat cream cheese until light and fluffy. Add yogurt, lemon zest, lemon juice, garlic, salt, pepper, cayenne (if desired), and remaining cheese mixture; beat until blended. Stir in spinach and artichokes. Scrape into greased 4-cup baking dish. Sprinkle with reserved cheese mixture. Place on baking sheet; bake for about 15 minutes or until heated through and top is golden brown and melted. Serve warm with crackers. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 37091,"cl-Lime Rub 1 tablespoon cl powder 1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground coriander
1/4 teaspoon sugar
Zest of 1 lime
Instructions: Mix together the cl powder, salt, cumin, cayenne, coriander, sugar and lime zest in a bowl. This spice mix not only goes great with chicken and pork, but also to rim a spicy margarita. ","[Syrah, Malbec, Tempranillo, Garnacha]" 37092,"Cherry Tomato and Watermelon Salad 1 pint cherry tomatoes cut in half 1 1/2 cups 1 inch cubed yellow or red seedless watermelon peeled, cut into 2 inch cubes 1 avocado, cleaned and cut into 3/4 inch cubes 1 cucumber, peeled, seeded and cut into halves, then into 1/2 inch pieces 1 Tbsp. each fresh tarragon, basil, cilantro chopped coarsely 2 Tbsp. olive oil, extra virgin if possible 3 Tbsp. balsamic vinegar 1 Tbsp. Mrs. Dash? Fiesta Lime Seasoning Blend Instructions:

1. Lightly toss all ingredients including Mrs. Dash? Fiesta Lime in medium size bowl.
2. Rest in refrigerator for 30 minutes for flavors to marry.
3. Spoon into four bowls, adding remaining juices over the top of the salad ingredients. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 37093,"Raspberry Cosmo 1 1/2 ounces vodka 1 1/2 ounces cranberry juice
   1/2 ounce orange liqueur
   1/2 ounce raspberry liqueur
   1/2 ounce fresh lime juice
   4 to 5 ice cubes
   Raspberry, for garnish Instructions: Combine the vodka, cranberry juice, orange liqueur, raspberry liqueur, lime juice and ice in a cocktail shaker. Shake, then pour into a martini glass. Garnish with a raspberry. ","[Cabernet Sauvignon, Merlot, Pinot Grigio]" 37094,"Sun-dried Cranberry Aioli 4 egg yolks* 8 ounces vegetable oil 2 ounces white vinegar 1 cup dried cranberries Salt and pepper Instructions: Place egg yolks in a blender on low speed and slowly drizzle in the vegetable oil. Blend until smooth and mixture becomes thick and airy. Add the white vinegar and blend. Add the cranberries and blend until berries incorporate into the mixture. Finish by adding salt and pepper to taste. Serve with pork or turkey. ","[Chardonnay, Sauvignon Blanc, Riesling]" 37095,"Emeril's Warm Peach Pancakes with Vanilla Bean Ice Cream and a Drizzle of Warm Caramel Sauce 1 cup milk 1/2 cup creme fraiche 6 large eggs 2 tablespoons lemon zest 1 1/2 cups flour 1/2 teaspoon salt 2 tablespoons sugar 6 tablespoons butter For the peaches: 2 tablespoons butter 3 cups peaches, peeled, cored and sliced thin 2 tablespoons brown sugar 1/2 lemon, juiced 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 pint vanilla ice cream 1 recipe caramel sauce, recipe follows Powdered sugar, for garnish Mint sprigs, for garnish 1 cup granulated sugar 1/4 cup water 1 cup heavy cream Instructions: For the pancakes: Preheat the oven to 400 degrees F. Place a 10-inch cast iron skillet in the oven. In a large bowl mix together the milk and creme fraiche until smooth. Whisk in the eggs and lemon zest and whisk together until smooth. Add the flour, salt and the sugar and whisk until smooth. Remove the skillet from the oven and place on the stove over low heat. Add the butter to the skillet and swirl around the bottom of the pan until it is completely melted. Add the batter to the skillet and return to the oven and bake until pancake puffs up around the edges, 20 minutes. For the peaches: To a hot skillet, add butter and melt. Add peaches and saute for 3 minutes, until beginning to soften. Add brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 minutes. To Finish: Remove pancake from the oven. Slide pancake onto a large plate. Top pancake with peaches. Top with a scoop of vanilla ice cream, caramel sauce and powdered sugar and mint. In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool. Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997 ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37096,"Chicken Marsala Eight 4-ounce chicken breasts 2 cups Italian breadcrumbs
1/2 cup olive oil
1 tablespoon chopped garlic 1 pound sliced mushrooms
2 red tomatoes, chopped
1 tablespoon chopped fresh parsley
Pinch ground black pepper
Pinch dry basil
1 1/2 cups Marsala wine
1 cup chicken broth
1/2 cup ounces marinara sauce 3 ounces heavy cream
Instructions: Bread chicken breast on both sides in Italian breadcrumbs. Place a very large saute pan over high heat with olive oil. Once the oil is hot, add all the chicken breasts. Cook until lightly browned, then turn over and cook the same on the other side. Push the chicken breast to one side of the pan and drain all the oil out. Place chicken in the pan back on high heat and add garlic, mushrooms, tomatoes, parsley, pepper and basil. Add Marsala, chicken broth, marinara and cream. Let it reduce on high heat until sauce thickens and is a golden brown gravy. Take the chicken breast out first and place on plates. Pour the Marsala sauce on top to cover the chicken, then serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 37097,"Fusilli with Arugula Pesto and Crispy Pancetta 1/4 pound thinly sliced pancetta Kosher salt and freshly ground black pepper
1 pound adult arugula, large stems removed
1/2 pound basil leaves
1 pound whole wheat fusilli
1/2 cup extra-virgin olive oil, plus more as desired
2 tablespoons toasted pine nuts
1 garlic clove
1/2 cup grated Pecorino-Romano, plus more for garnish
2 tablespoons European style (high-fat) butter
Instructions: Preheat a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy, 5 to 7 minutes. Set aside on a paper towel-lined plate. Bring a large pot of salted water to a boil. Prepare an ice water bath. Stir the arugula into the boiling water and cook until it is bright green and tender, about 15 seconds. Remove the arugula directly to the ice bath and let cool completely, then drain, gently squeeze out the excess water and set aside. Do the same for the basil. Once the arugula and basil are blanched, cook the pasta in the boiling water until al dente. Meanwhile, make the pesto. Add the arugula and basil to a food processor and blend until mostly pureed, about 30 seconds. Add oil, pine nuts, garlic and salt and pepper and puree for another 30 seconds. Scrape down the sides of the bowl, then add the cheese and pulse, drizzling more oil as desired, until combined but not fully pureed, another 30 seconds. (See Cook's Note.) Place the pesto and butter in a large bowl and add drained pasta to the bowl, reserving some pasta water to thin the sauce as desired. Mix the pesto and pasta, season to taste and crumble the slices of crispy pancetta on top. Serve with extra grated Pecorino and a drizzle of olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 37098,"Carolina Mud Pie 22 chocolate sandwich cookies 1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted
4 ounces semisweet chocolate, chopped 1/4 cup sweetened condensed milk
1 tablespoon vegetable oil
1/4 cup coarsely chopped pecans
One 5.9-ounce package instant chocolate pudding mix
1 3/4 cups milk, very cold
One 8-ounce tub frozen whipped topping, thawed
2 tablespoons heavy cream 2 tablespoons semisweet chocolate chips
4 chocolate sandwich cookies, crushed
2 tablespoons coarsely chopped pecans
Instructions: For the crust: Add the chocolate sandwich cookies to a food processor and pulse until finely ground, then add the salt and pulse again to combine. Drizzle the melted butter into the food processor while running until the mixture resembles wet sand. Press the mixture evenly and firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 30 minutes to 1 hour. For the pie: Stir together the chocolate with the condensed milk and vegetable oil in a small saucepan over medium-low heat and cook, stirring constantly, until smooth, melted and combined. Pour the chocolate mixture into the bottom of the chilled pie crust, using an offset spatula to spread into an even layer. Sprinkle the pecans over the chocolate layer and set aside. In a medium bowl, whisk together the pudding mix with the cold milk until very thick. Fold 1/2 cup whipped topping into the pudding, then spread evenly over the chocolate layer. Top with the remaining whipped topping. Refrigerate until set, 4 hours or up to overnight. For the garnish: Add the heavy cream and chocolate chips to a small bowl. Microwave for 30 seconds, then stir and microwave again for 10 seconds more. Repeat in 10-second increments until the chocolate is smooth. Sprinkle the pie with the crushed cookies and chopped pecans, then drizzle with the chocolate before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 37099,"Jordanian Traditional Maklooba 2 whole chickens, skinned and quartered (or 8 pieces chicken thighs) 3 1/2 cups canola oil, plus 3 tablespoons 1 teaspoon fresh nutmeg 1 teaspoon allspice 1 teaspoon cumin powder Salt 4 saffron threads 2 cinnamon sticks 5 whole cardamom seeds 3 peppercorns 5 cups water Freshly ground black pepper 1 head cauliflower, trimmed into florets 1 large eggplant, peeled, cubed, and salted; make sure to place in a colander so water can drain 2 onions, halved through the root end and thinly sliced, core still attached 4 cups medium grain rice 1 cup converted rice 1/2 teaspoon ground cardamom 1/2 teaspoon allspice 1/2 teaspoon fresh nutmeg 1/4 teaspoon fresh ground cinnamon 1/4 cup canola oil Salt and freshly ground black pepper Toasted pine nuts, for garnish Instructions: In a 5-quart saucepan, brown both sides of the chicken in 1/2 cup canola oil. Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds, and peppercorns. Add approximately 5 cups of water to just cover the chicken and bring to a boil. Season with freshly ground pepper. Cover and simmer over low-medium heat for about 15 to 20 minutes or until the meat begins to pull away from the bone. When done, set the chicken aside and discard the broth. Fry the cauliflower in a large pot with 3 cups of canola oil until golden brown. Remove and let drain on paper towels. Once that is done, repeat this process with the eggplant. (Note, do not rinse the salt off the eggplant the guest believes that it removes flavor.) Set both the fried cauliflower and eggplant aside. Heat 3 tablespoons of canola oil in the pot that previously contained the chicken. When the oil is hot, not smoking, add the feathered onions and cook until they sweat, about 10 minutes. Add the cooked chicken, bone and all; cook together for a few minutes then cover and let steep with the burner off for 15 minutes. During this time, rinse the rice about 5 or 6 times until the water runs clear. Put the rice in a bowl, stir the spices into the raw rice, and mix well. Add the fried eggplant and cauliflower to the chicken mixture and then put the seasoned rice on top. Pour water into the pot to just barely cover the rice. Bring to a boil, then lower to a simmer and cover. Approximately 10 minutes later add a 1/4 cup of oil and re-cover. When the water is completely gone the dish is done, about 25 minutes or until rice is cooked. Remove the pot from the heat and let rest for about 10 to 15 minutes. Place a large serving plate on top of the dish and flip the pot and plate over. Very carefully, lift the pot off the plate and the layered dish is done, add a little garnish and it is ready to serve. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 37100,"Monster Cookie Pizza 1/2 cup shortening 1/2 cup butter 2 1/2 cups all-purpose flour 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla 1/2 teaspoon baking soda 1 (12 ounce) package semisweet chocolate chips Instructions: Preheat the oven to 375 degrees F. In a mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add 1 1/4 cups of the flour and the brown sugar and beat until thoroughly combined. Add the eggs, 1 at a time, and mix until incorporated. Add the vanilla and baking soda. Beat in the remaining 1 1/4 cups flour and mix until well combined. Stir in chocolate chips. Using a large ice-cream scoop, place full scoops of the batter on a cookie sheet with no sides. Bake for 5 minutes or until they start to melt. Remove from oven and place on a cookie sheet with sides or a medium size jelly roll pan. Finish baking about 6 to 10 minutes or until cookie base is dark brown. Remove from oven and let cool. They can be sliced into squares or broken into pieces. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 37101,"Crawfish Boil 2/3 cup salt 1 tablespoon peppercorns 2 packages dry crab boil 1 cup liquid crab boil 1 tablespoon hot sauce 1 tablespoon Creole seasoning 8 new potatoes 4 ears corn 2 lemons 4 onions 2 heads garlic 4 stalks celery, halved crosswise 5 pounds crawfish Melted butter, for serving Instructions: In a large stockpot with a removable basket and tight-fitting lid bring 3 gallons water to a boil and add salt, peppercorns, crab boil, hot sauce and seasoning. Cover pot and bring back to a boil. Add remaining ingredients except crawfish, cover and cook 5 minutes. Add crawfish, stir well and cover. Turn off heat and let sit for 15 to 20 minutes. Ladle crawfish and vegetables onto a large platter or deep bowls and serve with melted butter.; ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 37102,"Sweet and Spicy Coleslaw 2 pounds green cabbage 4 carrots 1 medium yellow onion 1/2 cup mayonnaise 1/4 cup mustard 2 teaspoons apple cider vinegar 1 cup sugar 1 teaspoon black pepper 1/2 teaspoon cayenne Salt and freshly ground black pepper Instructions: Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together. In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 37103,"Shrimp and Scallop Easy Paella 6 cups chicken stock 3 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 4 garlic cloves, finely chopped 1 red pepper, seeded, ribbed and thinly sliced 1 green pepper, seeded, ribbed and thinly sliced 1 teaspoon Spanish saffron, pistils only 4 links Spanish dry-cured chorizo (about 6 ounces), sliced 1 1/2 cups white rice 1 (10-ounce) can diced tomatoes with chiles 3 tablespoons tomato paste 2 pounds raw, peeled large shrimp 1 pound sea scallops Salt and pepper 1/3 cup chopped Italian parsley leaves Lemon wedges, for decoration Instructions: In a medium saucepan, heat the chicken stock until boiling. In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned. Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed. Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more. Decorate with the chopped parsley and lemon wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 37104,"Gingersnap Icebox Cake with Chocolate and Caramel Drizzle 6 ounces cream cheese, at room temperature 2/3 cup packed light brown sugar 3 1/2 cups heavy cream About 72 gingersnap cookies (from two 1-pound boxes) 3 tablespoons caramel sauce, slightly chilled 3 tablespoons chocolate sauce, slightly chilled Instructions: Line a 16-cup (10-inch) Bundt pan with plastic wrap, leaving about a 2-inch overhang on all sides (it's okay if the plastic wrap doesn't go completely up the sides of the center column). Combine the cream cheese and sugar in a large bowl and beat with an electric mixer on medium-high speed until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed and gradually increasing to medium high as the mixture thickens and finally forms stiff peaks, about 4 minutes. Evenly spread about 1 1/2 cups of the whipped cream mixture on the bottom of the bundt pan. Top with 16 overlapping cookies to cover. Evenly spread about a third of the remaining cream mixture over the cookies and top with a layer of 16 overlapping cookies on the outer ring of the pan and then 6 halved cookies (snap them in half with your hands) on the inner ring of the pan to cover. Evenly spread out half of the remaining cream mixture and top with a layer of 16 slightly overlapping cookies on the outer ring and about 8 slightly overlapping cookies on the inner ring of the pan to cover. Finish with the remaining cream mixture and spread evenly, then loosely wrap the cake with the plastic wrap overhang. Refrigerate 12 hours and up to overnight. Put the remaining cookies in a resealable plastic bag and crush them to crumbs with a rolling pin or the bottom of a measuring cup; reserve. When ready to serve, unwrap the plastic wrap and invert the bundt pan onto a serving platter; remove the pan and carefully pull off the plastic wrap. Using your hands, press the gingersnap crumbs against the bottom of the cake about one-third of the way up the side. Drizzle the top with the caramel and chocolate sauces. Cut into slices with a serrated knife. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37105,"Spicy Red Beer Ice cubes 1/2 cup tomato juice 1 dash Worcestershire sauce 1 dash hot sauce Splash olive juice 1 (12-ounce) bottle ale style beer Pimento stuffed olive, for garnish Instructions: In a frosted beer mug filled with ice, combine tomato juice, Worcestershire sauce, hot sauce and a splash of olive juice. Pour in cold beer. Garnish with olive. ","[Pinotage, Zinfandel, Tempranillo, Barbera]" 37106,"Macadamia-Almond Christmas Cookies 2 cups macadamia nuts 11/2 cups sugar 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/2 cup vegetable shortening 2 large eggs 1 tablespoon vanilla extract 1 tablespoon almond extract 2 3/4 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon fine salt 2 cups white chocolate chips 1 cup pistachios, roughly chopped 1 cup dried cranberries Nonstick cooking spray 48 to 60 red-and-white striped chocolate kiss candies Instructions: Put the macadamia nuts in a food processor and process until smooth and buttery (this should measure about 1 cup). Add the sugar, butter and shortening and pulse until blended. Add the eggs and vanilla and almond extracts and pulse until blended. Add the flour, baking soda and salt and pulse until just incorporated. Transfer the cookie dough to a medium bowl and fold in the white chocolate chips, pistachios and cranberries. Cover and refrigerate the dough for 30 minutes. Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray.
Scoop out heaping tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; be sure to allow the baking sheets to cool in between batches.)
Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven) Press a chocolate candy kiss into each warm cookie. Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37107,"Matzoh Crusted Pork Cutlets and Mock Corn Risotto 2 matzoh crackers 2 eggs beaten 1 cup flour Garlic powder Salt and pepper Oregano 8 pork cutlets 2 tablespoons olive oil, plus extra for sauteing 2 cups water 2 cups minute rice 1/2 onion diced 1 can creamy corn 1 cup white wine 3 packets duck sauce Instructions: In a food processor crumble matzoh crackers until course. Put in a dish and set aside. Crack eggs and beat in a bowl. In another dish season the flour with salt, pepper, garlic powder and oregano. Dredge pork cutlets in flour mixture, then egg wash and then matzoh crumble. Heat the oil in a skillet and pan fry. In a saucepan bring the water to a boil. Add the rice and turn off the flame. Put the oil in a skillet and saute the onion until it appears to be translucent. Add the cream of corn, bring to a simmer and the rice. Season with salt and pepper. After the removing the pork cutlets from the skillet, deglaze with white wine. Reduce by half. Add the 3 packets of duck sauce and season with salt and pepper. Use this mixture as a sauce for the risotto. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37108,"Croissant French Toast Stuffed With Grilled Peaches 4 eggs 1 cup heavy cream 1 tablespoon vanilla extract 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 2 peaches 2 tablespoons butter, melted 1 lemon, juiced 2 tablespoons sugar 4 croissants, sliced in 1/2 lengthwise Bourbon Pecan Maple Syrup, recipe follows Fresh mint sprigs, for garnish 1/4 cup butter 1/2 cup bourbon 1 cup maple syrup 1/2 cup chopped pecans Instructions: Prepare coals on a grill and let heat reduce to a moderate heat. In a blender, combine eggs, cream, vanilla, cinnamon, and nutmeg. Blend until the ingredients are smooth. Set aside. Slice peaches in half and remove the pit. Brush the flesh side of each half with melted butter. Place the peaches on the grill for 5 minutes, or until the flesh side is evenly caramelized and begins to soften. Remove the peaches from the grill and dice them. Transfer to a bowl and add lemon juice and sugar, to taste. Set the peach mixture aside. Pour the egg batter into a pie plate. Dip the croissant halves into the batter, making sure that each side is coated. Place the croissants on the grill, flat side down. Grill for 1 to 2 minutes, or until the batter appears cooked and the croissant begins to darken; watch carefully, as they will cook quickly. Flip the croissants and grill on the other side for 1 to 2 minutes. Remove the croissants from the grill. Place the bottom half of 1 croissant on a plate. Add 1/4 of the peach mixture and place the top half of the croissant over the peaches. Pour Bourbon Pecan Maple Syrup over the top and garnish with fresh mint. Repeat with remaining croissants. Melt butter in a medium saucepan over medium heat. Once the butter begins to brown, remove the pan from heat and add bourbon. Flambe the mixture until the alcohol has burned off and then add the syrup and pecans. Return the pan to the heat and simmer for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37109,"Yogurt Pops One 32-ounce container of your favorite yogurt 2 cups of your favorite granola
1/4 cup maple syrup, honey or jam
Instructions: Mix together the yogurt, granola and maple syrup in a large bowl. Pour the mixture into ice-pop molds and add a stick to each. Freeze until the pops are completely frozen, at least 5 hours. ","[Chardonnay, Riesling, Gewrztraminer]" 37110,"Banana Bread French Toast 2 large eggs 1/2 cup half-and-half 1 teaspoon vanilla extract 6 tablespoons light brown sugar
1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
4 tablespoons unsalted butter Eight 1/2-inch-thick slices banana bread
2 medium and ripe bananas, cut into 1/2-inch-thick slices 2 teaspoons lemon juice (from 1 lemon) 1/4 cup walnuts, chopped Instructions: Preheat oven to 250 degrees. Line a baking sheet with foil and place in the oven to warm. Whisk together the eggs, half and half and vanilla in an 8-inch square baking dish until combined. Whisk in 2 tablespoons of the brown sugar, the cinnamon, nutmeg and salt.
Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Meanwhile, dip 4 slices of banana bread very briefly in the egg mixture (don't soak) letting the excess drip back in the dish. Add the dipped banana bread to the skillet and sprinkle each slice with 1 tablespoon brown sugar and pat in. Cook until the underside is golden brown, about 2 minutes. Flip and cook until golden brown on the second side, about 2 minutes. Put on the baking sheet in the oven to keep warm and repeat with the remaining banana bread, batter, adding 1 tablespoon more butter to the skillet and sprinkling the slices with 1 more tablespoon brown sugar. Keep the second batch of French toast in the oven. Wipe the skillet clean with a paper towel and add the remaining 2 tablespoons butter. Once the butter melts, add the remaining 2 tablespoons brown sugar and the lemon juice and stir until smooth. Add the bananas and toss until glazed, about 1 minute. Serve the French toast topped with the bananas and chopped walnuts.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 37111,"Pecan Cinnamon Angel Food Cake 1 teaspoon cinnamon extract 1 (16-ounce) container whipped topping, divided 1 (10-inch) store-bought angel food cake 8 ounces whipped cream cheese 2 tablespoons brown sugar 1/2 cup chopped pecans, plus more for garnish 1 teaspoon ground cinnamon, plus more for garnish Whipped topping, store-bought Instructions: Carefully cut off 1-inch top of angel food cake; set aside. Cut down into cake and gently remove core of cake, leaving a 1-inch thick border from bottom and around sides. Crumble cored cake into small pieces. In a medium bowl, stir together cake pieces, cream cheese, brown sugar, pecans, and cinnamon. Fill center ring of angel food cake with mixture. Place cake top back on. Frost cake with whipped topping. Garnish with chopped pecans and ground cinnamon. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 37112,"Fine Swiss Weisswurst 3/4 pound veal, trimmed, cubed 3/4 pound jowl fat, cubed 11 ounces ice 1 tablespoon salt 1 teaspoon sugar 1 teaspoon white pepper 1 teaspoon dry mustard 1/4 teaspoon mace 1/2 teaspoon ginger 1 1/2 teaspoons lemon zest (blanched, chopped superfine) 2 tablespoons Non-fat dry milk powder Hog casings for stuffing Instructions: Combine veal with salt and sugar. Grind meat and jowl fat through the fine plate of heavy duty grinder. Keep meat and jowl fat separate. Chill well. Place ground meat in food processor, add ice. Sprinkle spice mixture over ice. Process mixture till very cold, 30 degrees on thermometer. Stop machine, scrape down sides. Continue processing till temperature rises to 40 degrees (the longer it takes, the finer the sausage.) Mixture should resemble cake batter. Add jowl fat and process till mixture reaches 45 degrees. (emulsion occurs now) Add non-fat milk powder and process till mixture reaches 58 degrees. To stuff casings: Fill a commercial sausage stuffer evenly with mixture, making sure there are no air-pockets. Stuff hog casings, not too tight, tie off with fine kitchen string. Poach sausages in a shallow pan of simmering water (water should be 165 degrees), un till internal temperature of meat is 155 degrees. (Don't boil, casings can split) Remove sausages to ice bath when cooked. When internal temp. reaches 60 degrees remove from water: Cook, fry or grill and serve. Recommended Wine: 1992 Niersteiner Rosenberg Silvaner Trocken, Weingut athildenhof Freiherr Heyl zu Herrnsheim ","[Riesling, Gewrztraminer, Pinot Grigio, Sparkling wine]

" 37113,"Cheddar Onion Bangers and Mash with Guinness Essence 1 teaspoon grapeseed oil 2 pounds English or Irish sausage 24 ounces Guinness beer 1 medium onion, diced 6 large potatoes, peeled and cut into 1-inch chunks 1 large white onion, diced 1 cup shredded white Cheddar 4 tablespoons butter, cut into cubes 1/2 cup heavy cream 3 to 4 liters canola oil, as needed for deep-frying 1/4 cup all-purpose flour 2 tablespoons cornstarch 1 tablespoon garlic powder 1 tablespoon paprika 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 white onion sliced thin Instructions: For the bangers: Heat grapeseed oil over medium-high heat in a saute pan with a lid. Sear sausage on all sides. Add beer and onion to pan, turn heat down to low and braise until sausage is cooked through, about 50 minutes.; For the mash: Boil potatoes and onion until potatoes are tender and strain. Return to pot and stir in cheese, butter, and heavy cream. Mash by hand, then whip with an electric beater and keep warm.; For the tobacco onions: Heat deep-fryer to 375 degrees F or as directed by manufacturer for similar foods. Remove sausage to a utility platter and let rest. Strain braising liquid through a chinois and return to pan. Let reduce by two-thirds. Make the tobacco onions, by combining flour, cornstarch, garlic powder, paprika, salt and pepper. Dust onions with mixture and deep-fry until crispy. Drain on paper towels. Slice sausage on the bias. Spoon some mashed potatoes in the center of serving plate. Top with sausage and tobacco onions. Serve with some braising liquid. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 37114,"Cold Sliced Veal with a Tuna Vinaigrette 3 to 4 quarts cold water 2 carrots, chopped 1 large onion, chopped 2 celery stalks, chopped 3 bay leaves 1 tablespoon dry thyme 1 tablespoon rosemary Parsley sprigs 1 teaspoon salt 1 teaspoon ground pepper 3 pound veal roast, preferably shoulder, breast, or top round, uniformly tied 1/2 cup mayonnaise 3 tablespoons Dijon mustard 1/3 lemon juice 2-ounce jar anchovy fillet 4 tablespoons drained capers 1 (7-ounce) jar imported, olive oil packed tuna 6 stems fresh parsley 1 teaspoon pepper 2/3 cup extra virgin olive oil Serving suggestion: green bean salad and a tomato - basil salad Instructions: Put enough water into a pot large enough to hold the veal on the stove and bring the water to a boil. Add the carrots, onions, celery, bay, thyme, rosemary, parsley, salt and pepper to the boiling water and continue to boil for 15 minutes. Add the veal roast to the bouillon, return to the boil and reduce to a simmer. Cook the veal for 2 hours or until tender. Turn off the heat and allow the veal to cool in the bouillon in which it was cooked. When cool, transfer the liquid and veal to a clean container and refrigerate the veal, covered with the bouillon, overnight. Put the mayonnaise, mustard, lemon juice, anchovies, capers, tuna parsley, salt and pepper in the bowl of a food processor and process for 1 to 2 minutes until smooth. Slowly drizzle in the oil, while the processor is running, until the tuna vinaigrette is emulsified. Remove the veal from the refrigerator, drain the liquid, and slice the veal into very thin slices. Lay the sliced veal out on a platter, spoon on a thin layer of tuna sauce, and cover with another layer of veal. Continue with the layering of veal and tuna sauce until all the veal has been used and the final layer is a topping of veal. Refrigerate for several hours and serve with a green bean salad and a tomato - basil salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37115,"Easy Tomato Pie 1 piece Perfect Pie Crust, recipe follows, or 1 refrigerated pie crust (from a 14-ounce box) All-purpose flour, for dusting
2 3/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 cup mayonnaise
1 large egg plus 1 yolk
2 teaspoons hot sauce, optional 8 ounces shredded sharp Cheddar 1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon ground black pepper
3 scallions, chopped
4 1/2 teaspoons plain yellow cornmeal
Fresh herbs, such as dill, parsley or chives, for topping, optional 3 cups all-purpose flour 3/4 cup vegetable shortening, cut into small pieces 3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
1 teaspoon kosher salt
1 large egg
1 tablespoon distilled white vinegar
Instructions: Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2 inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes. Meanwhile, slice the tomatoes crosswise into 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry. Preheat the oven to 425 degrees F. While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes. Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours. Top with additional herbs, if desired, then slice and serve. Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture. Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37116,"Grilled Potato Wedges with Smoked Paprika Mayonnaise Dressing 4 large Russet potatoes, cut into wedges and par-cooked Canola oil, for brushing Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons sherry vinegar Juice from 2 grilled lemons 1/4 cup extra-virgin olive oil, plus more for garnish 2 tablespoons smoked paprika Handful flat-leaf parsley leaves, for garnish Instructions: Preheat a charcoal or gas grill to high heat. Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side.
While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper.
Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes and scatter the parsley over the top.; ","[Rioja, Tempranillo, Barbera, Garnacha]" 37117,"Pappardelle with Slow-Cooker Beef Rag 1 15-ounce can crushed tomatoes 1/4 cup dry red wine 1 tablespoon tomato paste 3 cloves garlic, sliced Kosher salt 1 sprig rosemary 1 3-inch piece parmesan rind, plus shredded parmesan for topping 1 pound beef chuck roast Freshly ground pepper 12 ounces fresh pappardelle 3 tablespoons chopped fresh parsley 2 tablespoons extra-virgin olive oil Instructions: Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 37118,"Oatmeal Chocolate-Chip Peanut-Butter Banana Breakfast Cookies 3 large, ripe bananas 2 1/2 cups rolled oats 1 cup peanut butter (my family prefers chunky) 1/3 cup semisweet chocolate chips 1/4 cup honey 2 teaspoons cinnamon Pinch of salt Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes. ","[Pinot Grigio, Riesling, Moscato, Sauvignon Blanc]" 37119,"Sausage Rolls 3 tablespoons olive oil 1/2 medium onion, diced
4 cloves garlic, chopped
1 egg
1 tablespoon milk
1 pound ground pork
3/4 cup small-diced russet potato
2 tablespoons breadcrumbs
1 teaspoon ground nutmeg
3 sprigs fresh thyme, leaves removed
Salt and fresh ground black pepper
1 sheet frozen puff pastry, thawed
Flour, for dusting work surface Instructions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Add the garlic and cook for another 2 minutes. Set aside to cool. In a small bowl whisk together the egg and milk. Line a baking sheet with parchment paper. In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture. Sprinkle with salt and pepper. Gently mix until combined. Cover and refrigerate while you roll out the puff pastry. Unfold the sheet of puff pastry on a floured work surface. With a rolling pin, roll into a 12-inch square about 1/8-inch thick. With a pizza cutter or knife, cut into four 3-by-12-inch strips. Set the strips on the prepared baking sheet and store in the refrigerator while you proceed. Place one of the pastry strips lengthwise in front of you. Divide the pork filling into four equal portions. Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end. Brush the long side of the puff pastry furthest from you with some egg wash. Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log. Pinch the seams together and transfer, seam-side down, to the baking sheet. Repeat with the remaining pastry strips and filling. Freeze for 30 minutes to chill before baking. Preheat the oven to 400 degrees F. Slice each log into six equal portions so that you have 24 rolls in total. Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes. Let cool for about 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37120,"Chocolate-Chocolate Chip Halva Cookies 1 cup all-purpose flour (see Cook's Note) 1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
6 ounces halva, roughly crumbled
1 tablespoon sesame seeds
2 teaspoons flaky sea salt Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Whisk the flour, cocoa powder, baking soda and fine salt in a medium bowl.
Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until just combined; add the vanilla. Reduce the speed to low and add the flour mixture in 2 batches, mixing until everything is incorporated before adding the next batch. Add the chocolate chips and beat until combined. Turn off the mixer and add the halva. Gently beat on \u201cstir\u201d until just combined and the dough looks a bit crumbled and swirled (this will take only 5 to 6 turns on the mixer); do not overmix or it will lose the swirl effect. Drop about 2 tablespoons dough per cookie (a 2-ounce ice-cream scoop works nicely here) onto 2 baking sheets, spacing the cookies about 1 inch apart (you should have 12 cookies per sheet). Sprinkle the tops of the cookies with the sesame seeds and sea salt.
Bake until the cookies are set on the bottom and top, 8 to 10 minutes. Let the cookies sit on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely, about 30 minutes. Store in an airtight container for up to 1 week.
","[Pinot Noir, Barolo, Tempranillo, Syrah]

" 37121,"Red Snapper with Mediterranean Ragout 20 cloves roasted garlic, see Cook's Note* 1 tablespoon olive oil 1/4 cup olive oil 1 pound Yukon gold potatoes, cut into 1/8-inch thick slices 2 cups onions, thinly sliced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2/3 cup white wine 2 cups fish stock, recipe follows 3 pounds red snapper, cut into 6 pieces, skin on and scored 12 cherry tomatoes, halved 12 black olives, pitted 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh rosemary 2 tablespoons chopped fresh Italian parsley leaves 2 1/2 pounds white fish bones (halibut, snapper and/or cod) 12 cups cold water
1 leek, sliced 1/2 small fennel, sliced 1 small onion, sliced
3 stalks celery, chopped 1/2 bunch Italian parsley 1/2 bunch thyme 1/2 teaspoon whole black peppercorns
3 bay leaves Instructions: Preheat the oven to 400 degrees F.
In a large oven proof skillet heat the olive oil over medium heat, add the potatoes and cook until tender, about 8 minutes. Add the onions, season with salt and pepper, cover and cook for 5 minutes. Add the white wine, simmer for 1 minute. Add the fish stock and bring to a boil and reduce the liquid by 1/2. Taste and adjust seasoning, if required. Portion the potatoes and onions into 6 stacks in the skillet.
Season the red snapper with salt.
Place one fillet, skin side up, on each stack of the potato onion mixture. Scatter the roasted garlic, cherry tomatoes, black olives, thyme, and rosemary around the stacks. Cover the skillet with a lid or foil. Bake for 25 to 30 minutes.
Serve in shallow bowls with the cooking juices. Garnish with chopped parsley. Rinse the fish bones thoroughly in several changes of cold water. In a large stock pot place the fish bones and add the cold water. Bring to a slow simmer over medium heat.
Skim the surface of foam and impurities to produce a clear, clean, fresh tasting stock.
Add the leek, fennel, onion, celery, parsley, thyme, peppercorns, and bay leaves. Reduce the heat to medium-low and simmer for 20 minutes.
Strain the stock and cool. Store the stock in the refrigerator for up to 4 days or in the freezer for up to 1 month.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 37122,"Chicken Cacciatore 1/4 cup flour, for dredging Salt and freshly ground black pepper 1 (3 to 4-pound) chicken, cut into pieces, rinsed and dried 3 tablespoons olive oil 10-ounces cremini mushrooms, quartered 1 onion, chopped 1 large red bell pepper, seeded and coarsely chopped 3 cloves garlic, chopped 1/2 cup dry red wine 1/2 cup low-sodium chicken broth 1 (28-ounce) can diced tomatoes in juice 4 teaspoons dried oregano 2 teaspoons dried thyme leaves or 4 sprigs fresh thyme, leaves picked 1/3 cup fresh basil, chiffonade, for serving Cacciatore Variations, recipes follow Serving suggestion: Serve the dish with crusty Italian bread, over pasta, or over polenta. Instructions: In a shallow dish, combine the flour with 1 teaspoon salt and 1 teaspoon pepper. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper. Working in batches, dredge the chicken pieces in the flour mixture, turn to coat and shake off the excess flour. Heat the oil in a large heavy-bottomed saute pan or Dutch-oven over medium heat. Start browning the chicken in the pan a few pieces at a time to avoid overcrowding. Cook the chicken 5 minutes on each side. Remove and transfer the chicken to a plate. In the same pan, add the mushroom, onion, red bell pepper, and garlic and saute just until tender. Add the wine and simmer until reduced by half. Add the broth, tomatoes, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add the thyme to the sauce and bring the mixture to a simmer. Reduce the heat to medium-low, and cover. Continue simmering the mixture for 40 minutes, or until tender. Serve the chicken cacciatore with crusty Italian bread, over pasta, or over polenta and garnish with fresh basil. ","[Barolo, Chianti, Rioja, Syrah]

" 37123,"Chorizo and Polenta Lasagna 4 cups low-sodium chicken stock 1 1/4 cups quick-cooking polenta 1 1/2 teaspoons kosher salt 2 tablespoon unsalted butter, melted Olive oil 1 small onion, diced 1 pound ground pork Kosher salt and freshly cracked black pepper 2 tablespoons paprika 1 tablespoon granulated garlic 1 tablespoon onion powder 1 teaspoon chili powder 1 teaspoon cumin 2 tablespoons red wine vinegar 4 cloves garlic, minced One 14.5-ounce can fire-roasted diced tomatoes, such as Glen Muir 1 bunch Swiss chard 1 clove garlic, minced Extra-virgin olive oil Kosher salt and freshly cracked black pepper 1/2 cup grated fontina cheese 1/2 cup grated mozzarella Instructions: For the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with the salt and cook, covered, over medium heat for 5 to 6 minutes. Finish by folding in the melted butter. Keep warm while you prepare the chorizo. For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat. Add the onions and cook until almost translucent, and then add the ground pork. Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper. Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes. Simmer until the sauce is thickened and reduced, 8 to 10 minutes. Taste and season once more with salt and pepper. Keep warm. For assembly: Wash, drain and finely slice the chard. Heat the garlic and some olive oil in a large pan and saute, 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture. Preheat the oven to 350 degrees F. Lightly grease an 8-by-8-by-2-inch gratin dish or an oval 9-inch cast-iron pan. Pour half of the polenta in and spread out evenly. Top with half of the chorizo and all of the Swiss chard. Sprinkle with half of each cheese. Repeat with a layer of the remaining polenta, then the remaining chorizo, and finally the remaining cheese. Cover with foil, place the dish on a sheet tray and bake 30 minutes. Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer. Let sit 25 minutes to set up, then cut into portions and serve. ","[Barolo, Barbaresco, Rioja, Garnacha]

" 37124,"Grilled Halibut Poisson Cru One 14-ounce can coconut milk 1 cup coconut flakes 1 tablespoon sambal chili sauce 1 tablespoon corn syrup 1 tablespoon minced fresh parsley 1 tablespoon tomato paste 1 teaspoon kosher sea salt Juice of 6 limes 2 tablespoons butter, softened 2 pounds fresh halibut, divided into four 6 to 8-ounce portions Salt and freshly ground black pepper 1 teaspoon ground coriander Jasmine rice, cooked, for serving Instructions: For the sauce: In a bowl, blend the coconut milk, coconut flakes, chili sauce, corn syrup, parsley, tomato paste, salt and lime juice and allow to marinate for 30 minutes. Then pour through a sieve or strainer into a saucepan. Heat over low heat until warmed. Whisk in the butter off the heat before serving.
For the fish: Preheat the grill to 350 degrees F or a grill pan over high heat. Then sprinkle the fish with salt, pepper and the coriander. Cook the fish on both sides until medium-well in temperature, 5 to 6 minutes per side. Once cooked, remove from the heat and rest for 2 to 3 minutes.
Serve the fish over jasmine rice. Finish with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 37125,"Naked Flaming Hot Chicken Chalupas 1 3/4 cups mayonnaise 6 tablespoons Buffalo-style hot sauce, such as Frank's Red Hot 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons sweet paprika 3 teaspoons cayenne Half avocado, peeled and pit removed One 1-ounce packet ranch salad dressing and seasoning mix
1 3/4 cups buttermilk 4 medium chicken cutlets (about 1 pound) Kosher salt and freshly ground pepper One 3.5-ounce bag spicy cheese-flavored snacks, such as Cheetos? Crunchy FLAMIN' HOT? 1 1/2 cups all-purpose flour 1 large egg Vegetable oil, for frying Shredded iceberg lettuce, diced tomatoes and shredded sharp Cheddar cheese, for serving
Instructions: Whisk together 1 1/4 cups of the mayonnaise, 3 tablespoons of the hot sauce, 1 tablespoon each garlic powder, onion powder, paprika and 1 teaspoon of the cayenne in a small bowl. Cover and refrigerate until ready to serve. Puree the avocado, Ranch seasoning, 3/4 cup of the buttermilk and the remaining 1/2 cup mayonnaise in a food processor until smooth and creamy. Transfer to a small bowl. Cover and refrigerate until ready to serve. Clean and dry the food processor.
Pound each chicken cutlet with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4-inch thick. Trim any jagged edges to form an oval shape. Sprinkle generously with salt and pepper and transfer to a rimmed baking tray. Set aside.
Pulse the Cheetos? in the food processor until a fine dust. Whisk together the flour, 1/2 cup Cheeto dust, the remaining 1 tablespoon each garlic powder, onion powder, paprika, 2 teaspoons cayenne and 2 tablespoons salt in a medium bowl. Whisk together the egg, remaining 1 cup buttermilk and 3 tablespoons hot sauce in another medium bowl.
Working with 1 piece at a time, dredge the cutlets in the flour mixture, turning to coat and packing into crevices. Shake to remove excess and return the cutlets to the baking sheet. Dip chicken into buttermilk mixture, allow excess to drip off, then pack flour mixture firmly onto chicken. Gently shake off excess.
Arrange the breaded cutlets on a baking sheet, down the center, side-by-side (its ok if they touch). Tear off an 18-inch-long piece of aluminum foil, place 2 wooden spoons, handle-ends touching, down the length of the foil. Fold the foil in half lengthwise over the spoons to cover. Place the foil-covered spoons over the cutlets so that the handles are in the center of the cutlets and the foil covers half of each. Fold the uncovered half of each cutlet over the foil-covered spoon handles to form \taco shells.\ Freeze until the cutlets are very firm and hold their taco-shape, at least 1 hour up to 8 hours.
Fill a large heavy pot, fitted with a deep fry thermometer halfway with oil. Heat over medium-high heat until 350 degrees F. Working in 2 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, 5 to 8 minutes per batch. Transfer to a wire rack set over paper towels to drain. Fill the chicken shells with lettuce, tomato and cheese. Drizzle with both sauces and serve more on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37126,"Filet Mignon Sandwich with Onions, Camembert, Fried Egg and Chimichurri 1/3 cup extra-virgin olive oil 3 cloves garlic, smashed and finely chopped
1 Fresno cl, stemmed, seeded and finely chopped
1/2 bunch fresh cilantro, leaves finely chopped
1/2 white onion, finely diced
1/2 bunch fresh Italian parsley, leaves finely chopped
Couple stems fresh oregano, leaves finely chopped
Kosher salt
1/2 cup distilled white vinegar
1 cup red and yellow grape or cherry tomatoes, halved 1/2 red onion, sliced
High-quality olive oil, for drizzling Splash red wine vinegar
Kosher salt
Couple basil leaves, cut into chiffonade
Extra-virgin olive oil, for sauteing 1 Spanish onion, cut into 1/2-inch slices
Kosher salt
Pinch crushed red pepper
Two 10-ounce filets mignons, each cut into 5 or 6 thin rounds
4 kaiser rolls
8 ounces Camembert cheese, cut into 8 slices
4 large eggs
Instructions: For the chimichurri: In a blender combine the oil, garlic, chiles, cilantro, onions, parsley and oregano. Season with salt, then stir in the vinegar. Just before serving, taste and season with more salt if needed. For the salad: Add the tomatoes and onions to a bowl. Toss with some olive oil and the vinegar. Season with salt and garnish with the basil. For the sandwiches: Coat a large saute pan set over medium heat with olive oil and toss in the onions. Season with salt and the crushed red pepper, and increase the heat to medium-high. Cook the onions until soft, aromatic and lightly browned, 12 to 15 minutes. Transfer to a small bowl and reserve. Wipe out the pan with a paper towel, but don't wash it. Preheat the broiler. Sprinkle the steaks generously with salt. Coat the pan used for the onions with olive oil and place over high heat. You want to get it really hot; the oil should almost be smoking. Working in batches so you don't crowd the pan, cook the steak slices for about 1 minute on each side. Reserve the cooked slices and repeat until all the steak is cooked. Cut the rolls in half, scoop out the middle and toast under the broiler. Divide the steak evenly among the rolls. Arrange the sauteed onions in an even layer on top of the steak, then drizzle the meat with the chimichurri. Place 2 slices of Camembert on each sandwich and heat under the broiler until the cheese is really nice and melty, 1 to 2 minutes. While the cheese melts, coat a nonstick saute pan with olive oil and heat over medium heat. Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny. Top each sandwich with a sunny-side up egg and finish with a big drizzle of the chimichurri. Close the sandwich, squish it, get lots of napkins, and eat the deliciousness. Serve with the tomato and onion salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]" 37127,"Ladyfingers with Strawberries and Cream 5 eggs, separated 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 cup powdered sugar, plus more as needed 1 scant cup cake flour 1 pint whole strawberries, washed 1 can whipped cream (keep chilled or in a cooler) Instructions: Preheat oven to 375 degrees F. On parchment paper, draw lines 4 inches apart for rows if you want a guide. The rows should have 1 inch between them. Pencil side down, line a sheet pan with the parchment paper. In a mixer, whip the yolks and the granulated sugar until light, fluffy, and ribbony; then mix in the vanilla extract. In a separate clean dry bowl, whip the egg whites on low until foamy, then whip on medium, adding the powdered sugar gradually. Increase the speed to high and whip until stiff. Sift half the flour over the yolks and fold in. Fold in the whipped egg whites then fold in the remaining sifted flour. Place a large plain tip in a pastry bag and fill it with the batter. Pipe thick stripes of batter, 4 inches long, at a diagonal in finger shapes, leaving 1 1/2 inches in between them to allow for expansion. Sift or sprinkle powdered sugar heavily over the top surface and bake until golden brown, about 8 to10 minutes. Let cool and then peel them off the paper. Serve with whole strawberries hit with a little whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37128,"Vanilla Bean Pastry Cream 3 cups milk Seeds scraped from one vanilla bean 8 yolks 3/4 cup sugar 6 tablespoons cornstarch 2 tablespoons butter, softened Instructions: In a 3 quart saucepot combine the milk and vanilla bean seeds. Combine the yolks and sugar in the bowl of a standing mixer fitted with the whisk attachment. Sift the cornstarch onto a piece of wax or parchment paper. Scald the milk. Meanwhile, beat the yolks and sugar until they lighten in color. Remove the bowl from the mixer and stir in the cornstarch. Pour about 1/3 of the hot milk into the egg mixture, whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the pot back on the heat. Cook on medium high heat, stirring constantly but gently with the whisk, until the mixture comes to the boil. Reduce heat and let it boil for about 30 seconds, stirring constantly. Remove from heat and gently whisk in the butter. Strain the pastry cream into a bowl, place plastic wrap right down on the surface, and chill completely. This can be made up to 3 days ahead. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37129,"Zuppa di Porcini: Porcini Soup 4 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter Sprig of nepitella* 4 large fresh porcini mushrooms, cleaned and roughly chopped
5 cups vegetable broth Salt and freshly ground black pepper
1 cup freshly grated Parmigiano Reggiano cheese 2 eggs Instructions: In a pot, heat the extra-virgin olive oil and butter. Throw in a sprig of nepitella. Add the fresh porcini to the pot, and let cook for a minute so that the mushrooms absorb all the flavors.
Add a ladle of vegetable broth and allow the porcini to cook for another minute, or until the broth has been absorbed. Season with salt and black pepper, and pour in the remaining broth. Bring the soup to a boil, and then lower the heat. Let the soup simmer for 30 minutes.
Before plating, add the Parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 37130,"Pot Roast with Carrots, Shallots, Mint and Lemon One 5-pound chuck blade roast, silver skin removed Salt 1 pound slab pancetta, large dice 10 shallots, peeled and left whole 8 carrots, peeled and cut into 2-inch pieces 5 cloves garlic, peeled and smashed 2 tablespoons coriander seeds 10 sprigs fresh thyme 2 fresh bay leaves (dry are o.k. too) 2 cups apple cider 48 ounces beer (preferably porter or IPA) 1 cup fresh mint leaves, torn 2 lemons, zest only Instructions: Sprinkle the roast liberally with salt (about 3 tablespoons), and refrigerate at least 3 hours or up to overnight. Pull the meat out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F.
In a large Dutch oven over medium heat, render the pancetta until slightly crispy. Remove and reserve. Dry off the meat with a paper towel and begin to brown it in the same pan over medium-high heat for 2 minutes per side; remove and reserve.
Reduce the heat to medium, add the shallots, carrots, garlic and 1/2 teaspoon salt and sweat until slightly caramelized and the vegetables start to release their aromas, about 4 minutes. Add the coriander, thyme and bay leaves, and continue to sweat for 1 minute.
Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelized bits into the sauce.
Add the beer and bring to a simmer. Add the beef back in along with the pancetta. The liquid should be about three-quarters of the way up the meat. Baste the meat with the liquid, top with a lid and place in the oven until tender, basting every hour, for 3 to 4 hours.
Skim off any excess fat and gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 37131,"Mrs. Manwarren's Cinnamon Rolls 1 stick salted butter, cubed, plus more for greasing the pan 1 cup milk
1/2 cup plus 1 teaspoon granulated sugar 1/2 teaspoon kosher salt 3 large eggs, slightly beaten
2 teaspoons vanilla
One 1/4-ounce packet yeast
1/4 cup hot water, 110 degrees
4 to 5 cups all-purpose flour, plus more for dusting 1/2 teaspoon Instant Clear Jel thickener, optional
4 tablespoons salted butter, melted 1 cup packed brown sugar
1/4 cup ground cinnamon
1/4 teaspoon salt
1 teaspoon all-purpose flour 1 pound confectioners' sugar 2 tablespoons maple extract
1 to 2 tablespoons milk
Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan. For the dough: Scald the milk. In a stand mixer with the dough attachment, combine the salt, butter and 1/2 cup granulated sugar. Add the scalded milk. Add the eggs and vanilla and mix until combined. In a separate bowl, add the yeast to the hot water with 1 teaspoon granulated sugar. Let the yeast mixture sit for 3 minutes to make sure the yeast activates. It should foam and start to bubble. Add the yeast mixture to the mixer. Add 4 cups flour and Clear Jel Instant, if using, to the mixer. Mix on low speed for 3 minutes. If the dough is too sticky, add flour in 1/4-cup increments, using no more than 5 cups of flour total. Let the dough rise in the mixer bowl until it doubles in size, 1 to 1 1/2 hours. Punch down the dough. Roll out on a floured surface to a 12-by-8-inch rectangle. For the filling: Spread the melted butter on the rolled-out dough. In a bowl, combine the brown sugar, cinnamon and salt. Spread the filling mixture on top of the buttered dough. Lightly dust with 1 teaspoon flour. Roll the dough into a log. Cut the log into 8 pieces. Place in the prepared pan. Let the dough rise again until it doubles, 1 to 1 1/2 hours. Bake until golden brown, 20 to 30 minutes. For the glaze: Mix the confectioners' sugar, maple extract and milk in a bowl. Allow the cinnamon rolls to cool a bit, then drizzle with the glaze. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37132,"Garlic Roasted Green Beans with Shallots and Hazelnuts 1 pound green beans, trimmed 1 shallot, thinly sliced 4 cloves garlic, crushed 3 tablespoons olive oil Salt and freshly ground pepper 1 teaspoon grated lemon zest 1/4 cup hazelnuts, toasted and chopped Instructions: Preheat oven to 425 degrees F. Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in the oven until the beans are cooked through and light golden brown. Remove from the oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37133,"Shrimp and Crab Cakes with Wasabi Mayonnaise 1 large egg 1 scallion, thinly sliced, white and green parts, separated 2 teaspoons finely grated freshly peeled ginger 1 tablespoon soy sauce 5 tablespoons low-fat or regular mayonnaise
1 lime
8 ounces jumbo lump crabmeat, drained and picked over for shells 8 ounces bay shrimp, deveined and finely chopped
4 tablespoons panko (Japanese breadcrumbs), plus up to 2 cups for breading
Freshly ground pepper
1 tablespoon wasabi powder
1/4 cup vegetable oil
Sprouts for serving, optional Instructions:

1. Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl. Finley grate the zest and add it and the juice from 1/2 the lime to the mixture. (Cut the remaining 1/2 lime in wedges and reserve for serving.) Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.
2. Put some panko in a shallow bowl for breading. Divide the crab mixture evenly into 4 patties, about 3 inches in diameter. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
3. Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes. Stir in 2 tablespoons mayonnaise. (This should be the consistency of heavy cream.) Set aside.
4. Preheat the oven to 375 F.
5. Heat the oil in a large oven-safe nonstick pan over medium-high heat. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side. Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.
6. Drain on paper towels. Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges. From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37134,"Dry Rub Ribs- Memphis (Dave's Dinners) 2 pounds baby back ribs 1/4 teaspoon cayenne pepper 1 teaspoon ground cumin 2 teaspoon paprika 1 teaspoon dry oregano 1 teaspoon sugar 1 teaspoon salt 25 grinds fresh black pepper 3 tablespoons vegetable oil Instructions: Preheat over to 300 degrees F. Mix the rub ingredients together well in a small bowl. Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet. Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 37135,"Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad 2 leeks 4 (6 to 8-ounce) pieces boneless, skinless chicken breasts Salt and freshly ground black pepper 2 tablespoons (2 turns around the pan) extra-virgin olive oil 1 cup dry white wine 1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil 1 tablespoon butter 1 large shallot, finely chopped 1 1/2 cups long grain rice 1/2 cup dry white wine A few sprigs fresh thyme, leaves stripped and chopped, about 1 tablespoon 1 (14-ounce) can or 2 cups chicken broth or stock 1 cup water 1 handful flat-leaf parsley, chopped 1 lemon, zested Slivered almonds, toasted, for garnish 1/4 pound (a couple of handfuls from produce bins) fresh wax beans 1/4 pound (a couple of handfuls from produce bins) fresh green beans 1 small yellow squash, julienne cut into strips 1 red bell pepper, cut into thin strips 2 scallions, cut into on a diagonal 2 cups baby spinach or arugula leaves, shredded 1 teaspoon Dijon mustard 2 tablespoons (a couple of splashes) white wine or tarragon vinegar 1/2 lemon, juiced 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh tarragon and/or fresh parsley Salt and pepper Instructions: Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop. Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate. Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer. To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad. Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender. Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds. Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander. Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula. Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37136,"Chicken Alfredo with Mushrooms and Asparagus 2 tablespoons extra-virgin olive oil 1 (8-ounce) package sliced fresh white mushrooms 1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion) 1 small garlic clove, minced 1/2 teaspoon dried marjoram, crumbled 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly ground black pepper 1 (10-ounce) package carved, fully cooked chicken breast 1 (10-ounce) package prepared alfredo sauce (from the refrigerator counter; use light or reduced-fat, if you like) 1/4 cup dry Marsala, Sherry, or white wine 1 (9-ounce) package frozen asparagus cuts (do not thaw but do separate into individual pieces) 3 cups Al Dente Make-Ahead Rice, reheated, recipe follows 2 quarts water 4 cups uncooked converted white rice (no substitute) Instructions: Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes. Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes. Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy. Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve. Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat. Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir. Fluff rice gently with fork and cool 1 hour. Do not cover. Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer. To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve. Yield: 16 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37137,"Potato Crusted Mahi 1-ounce potato pearls 1/4-ounce butter, softened 1 teaspoon chopped parsley leaves Salt and freshly ground black pepper 1 (12-ounce) mahi fillet 1/2 tablespoon herb butter 3 tablespoons garlic lime broth, plus another 3 tablespoons 2 tablespoons white wine 5 cloves garlic, roasted 1/2-ounce fried spinach 1 lemon wedge, for garnish 1 sprig parsley, for garnish Instructions: Preheat the oven to 250 degrees F. In a medium bowl, mix the potato pearls with the butter, parsley, and salt and pepper, to taste. Set aside. Preheat a flat-top griddle or medium skillet over medium-high heat. Season the mahi fillet with the herb butter, salt, and pepper. Top the fillet with the potato pearl mixture. Place the fish on the hot griddle, with the potato pearl side down. Sear on each side until golden brown. Place the fillet in a non-reactive pie pan, and then add 3 tablespoons lime broth, 2 tablespoons water, and the white wine. Place the pan in the oven, and bake for 8 minutes. Remove fish to a large serving bowl with the roasted garlic and remaining lime broth. Top with the fried spinach, and garnish with the lemon and parsley sprig. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37138,"Chicken Nugget Parmesan 16 frozen chicken nuggets (round or dinosaur shape) 1 cup marinara sauce (smooth)
1/2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1/2 cup freshly shredded Parmesan
4 slices provolone, cut into fourths
Fresh basil, chiffonade, for garnish Instructions: Bake the chicken nuggets according to the package instructions, ensuring that the chicken is cooked through and hot. Remove the pan and turn the oven to a medium broil setting. Top each chicken nugget with approximately a teaspoonful of marinara, a touch of Italian seasoning, a few red pepper flakes and a pinch of the Parmesan. Next, add a piece of the provolone to the top of each nugget. Place under the broiler until the provolone has melted and is beginning to brown, 1 to 2 minutes. Transfer to a platter and top with the basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37139,"The Tax Break 1/4 cup honey 1 1/2 ounces white rum 3/4 ounce fresh lime juice Ginger ale, for topping Cucumber spear, for garnish Instructions: Make the honey syrup: Combine the honey with 1/4 cup hot water and stir until smooth; let cool. (Makes 4 ounces; refrigerate up to 1 month.) Combine the rum, lime juice and 1/2 ounce honey syrup in a cocktail shaker; fill with ice. Shake well; strain into a tall glass filled with ice. Top with ginger ale and garnish with cucumber spear. ","[Rum, Ginger Ale, Cucumber]" 37140,"Breakfast Bomber Sub 1/2 8-ounce tub whipped cream cheese 1 tablespoon minced fresh chives Kosher salt 4 links fully cooked chicken-apple sausage 1 tablespoon extra-virgin olive oil 8 large eggs 1/3 cup half-and-half Freshly ground pepper 1 tablespoon unsalted butter 1 cup shredded aged Swiss cheese (about 3 ounces) 1 24-inch baguette Hot sauce, for serving (optional) Instructions: Make the cream cheese spread: Mix the cream cheese, chives and 1/4 teaspoon salt in a bowl. Preheat the broiler. Partially split each sausage lengthwise, cutting about three-quarters of the way through, then open the sausages so they lie flat. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Sear the sausages until golden, about 3 minutes per side. Set the sausages aside and wipe out the skillet. Whisk the eggs, half-and-half and 1/4 teaspoon each salt and pepper in a bowl. Melt the butter in the skillet over medium-high heat. Add the egg mixture and stir with a rubber spatula until just set on the bottom, about 1 minute. Reduce the heat to medium low, add the Swiss cheese and stir until the eggs are cooked. Sandwich build: Split the baguette in half lengthwise and toast lightly under the broiler. Schmear the cream cheese spread on the baguette top. Lay the sausages on the baguette bottom. Top with the scrambled eggs and the baguette top. Cut into individual sandwiches and serve with hot sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37141,"Meatballs and Mushroom Sauce Olive oil 2 onions, finely chopped 1/2 liter (2 cups) vegetable stock
400 grams (about 1 pound) tomatoes, blended or crushed
250 grams (about 8 ounces) mushrooms
150 grams (about 5 1/2 ounces) peas
2 bay leaves
Almonds, garlic and hazelnuts, crushed together with a mortar and pestle 2 kilograms (about 4 1/4 pounds) ground meat (pork and beef) 1 egg, beaten
3 slices bread, soaked in milk Salt and freshly ground black pepper Salt and freshly ground black pepper
All-purpose flour, for coating
Olive oil Instructions: For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden. Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes. For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour. Fry the meatballs in some olive oil in a skillet, then transfer to the sauce. Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 37142,"Spicy Shrimp Topping for Guacamole 8 ounces cooked shrimp, chopped 1 tablespoon extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly cracked black pepper
1 lime, zested
2 cups guacamole, store-bought or homemade
Instructions: Put the shrimp in a medium bowl, drizzle with the olive oil and toss to coat. In a small bowl, combine the chili powder, cumin, salt, cayenne, black pepper and lime zest. Sprinkle the spices over the shrimp and toss thoroughly to combine. Pour the guacamole into a serving dish. Mound the spiced shrimp on top and serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 37143,"Grilled Peaches with Cinnamon Sugar Butter 1 stick unsalted butter, at room temperature 1 teaspoon cinnamon sugar 2 tablespoons granulated sugar Pinch salt 4 ripe peaches, halved and pitted Canola oil Mint leaves, for garnish Instructions: In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined. Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 37144,"Simple Frittata 2 cups cooked pasta 6 eggs, lightly beaten 1/2 cup grated cheese, such as Parmesan, goat's cheese, sharp white cheddar Salt and pepper 2 tablespoons minced scallion or chives or other fresh herbs 2 tablespoons olive oil Sliced black olives for garnish Instructions: In a bowl mix pasta with eggs and cheese of choice; season with salt and pepper and herbs or scallions. In a non-stick skillet heat the olive oil. Add the beaten eggs and pasta. Lower the heat and cook stirring frequently until eggs have solidified and frittata is firm except for the top. To give color to the top, run the skillet under a broiler for a few moments, just until the top is brown. Let frittata rest, then invert a plate over skillet; turn skillet upside down and frittata will slide onto plate. Serve warm or at room temperature, cut into wedges and garnish with black olives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 37145,"Baked Ziti with Sweet Turkey Sausage 1 pound ziti noodles 1 pound sweet turkey sausage, cut into 1/2-inch thick slices 2 (28-ounce) cans diced tomatoes with seasonings (green pepper and onion or garlic and oregano, or any flavor you want) 2 teaspoons dried thyme 2 teaspoons dried rosemary 1 (15-ounce) container regular or part-skim ricotta cheese 4 cups grated part-skim mozzarella cheese, reserve 1 cup, for topping 1 teaspoon garlic powder 1/2 cup grated Parmesan Instructions: Preheat oven to 350 degrees F. Cook pasta according to package directions. Drain and set aside. Meanwhile, cook sausage in a hot skillet over medium heat until golden brown on all sides. Add tomatoes, thyme and rosemary and simmer 5 minutes. Remove from heat. In a medium bowl, combine ricotta cheese, mozzarella cheese and garlic powder and mix well. Spoon 1/2 cup of the tomato sauce in the bottom of a 4-quart casserole dish. Top with half of the cooked ziti. Top with half of the cheese mixture. Top with 1 cup of the tomato sauce. Repeat layers (remaining ziti and remaining cheese mixture). Top with remaining tomato sauce. Sprinkle remaining mozzarella and parmesan cheese over top. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes, until cheese is golden and bubbly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37146,"Upsidedown Berry Crostada 1 1/2 cups all-purpose flour 2 tablespoons sugar, plus 2 tablespoons 1 lemon, zested and juiced 1/4 teaspoon kosher salt 10 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces 3 tablespoons ice water 5 cups frozen mixed berries, thawed (about 30 ounces) 1 1/2 tablespoons cornstarch 2/3 cup mascarpone cheese 1/3 cup heavy cream 3 tablespoons honey Instructions: To make the crust, combine the flour, sugar, lemon zest, and salt in a food processor and pulse to blend. Add the butter and pulse until the mixture resembles a coarse meal. Add the ice water, 1 tablespoon at a time, and pulse until moist clumps form. Gather the dough into a ball then flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Preheat the oven to 400 degrees F. Stir together the berries, lemon juice, sugar and cornstarch in a 10-inch diameter round baking dish. Roll out the crust to a 14-inch diameter circle. Place the crust over the berries in the baking dish. Fold the crust over itself until it fits just inside the baking dish. Cut a 2-inch slit in the center of the dough. Bake until the crust is golden and the berries are bubbly, about 40 minutes. Meanwhile, whip together the mascarpone, heavy cream, and honey. Cover and reserve in the refrigerator until ready to serve. To serve, scoop out the crostada into serving dishes and top with the whipped mascarpone. ","[Brunello di Montalcino, Barolo, Rioja, Ribera del Duero]

" 37147,"Popcorn Chicken 1/2 cup mayonnaise 2 tablespoons sriracha, plus additional for drizzling
1 to 2 tablespoons honey
Kosher salt
2 teaspoons paprika 1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper Kosher salt 1 pound chicken tenders, cut into 3/4- to 1-inch pieces
2 cups all-purpose flour
1 1/2 cups buttermilk
2 large eggs
Vegetable oil, for frying
2 tablespoons chopped fresh chives Instructions: For the honey sriracha mayo: Stir together the mayo, sriracha and honey to taste. Season with salt. Transfer to a small serving bowl and drizzle with a little extra sriracha. Refrigerate until ready to serve. For the chicken: Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat. Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl. Bring a large, wide pot with about 1 1/2 inches of oil to 350 degrees F. Line a tray with paper towels. Dredge half of the chicken in the flour. Remove from the flour, shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes. Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat with the remaining chicken. Top with chives and serve with the honey sriracha mayo. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 37148,"Moist Poached Salmon 2 salmon steaks or fillets (8 ounces each) Salt 2 to 3 cups of water or a combination of water and dry white wine 1/2 teaspoon whole coriander seeds Bay leaf Instructions: Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque. Turn heat off and let stand covered for 10 minutes or until you are done eating your greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37149,"Herb-Roasted Potatoes 2 pounds red new potatoes, quartered 1/4 cup extra-virgin olive oil Leaves from 1/4 bunch fresh thyme Salt Instructions: Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37150,"Santa Barbara Rancho Sunset Margarita Collins glass Ice 2 to 3 ounces high quality aged tequila (recommended: Patron Reposado) 3 to 4 ounces fresh homemade lemonade 2 ounces grapefruit soda (recommended: Fresca) Splash pomegranate juice Lime wheel, for garnish Instructions: Fill a Collins glass with ice cubes or semi-crushed ice. Pour the tequila over the ice and add the lemonade and grapefruit soda. Cover the glass with a cocktail shaker and shake vigorously for 20 to 30 seconds. Add a splash of pomegranate juice, garnish with a lime slices and enjoy an original Margarita. ","[Tequila, Grapefruit, Pomegranate]" 37151,"Grass-Fed Rib Eye Nachos 2 tablespoons unsalted butter 3 tablespoons all-purpose flour
1 cup heavy cream
1 teaspoon kosher salt
2 cups shredded mixed Monterey Jack, mild Cheddar and sharp Cheddar
1 tablespoon olive oil 1 large white onion, diced
2 jalapeno chiles, seeded and diced
2 tablespoons tomato paste
1 pound grass-fed ground rib-eye steak
Kosher salt and freshly ground black pepper 3 ripe avocados 1/2 bunch fresh cilantro, torn
Juice of 1 lemon Kosher salt
One 18-ounce bag white tortilla chips Shredded Cheddar, for garnish Instructions: For the cheese sauce: Add the butter to a medium, heavy-bottomed saucepan over low heat. As the butter melts, add the flour and slowly mix to make a roux. Cook for a few minutes, then add the cream and salt and let simmer on low heat until thickened, a few minutes more. Slowly fold in the mixed cheeses and keep warm. For the rib-eye mixture: Heat a large, heavy-bottomed saucepan, then add the oil along with the onions and jalapenos. Saute until the onions are translucent, 3 to 4 minutes, then add the tomato paste and continue to cook, stirring occasionally, 1 to 2 minutes. Add the beef, breaking it up with a spoon, and a big pinch of salt. Cook until the beef is cooked through, another 8 to 10 minutes. Season to taste with salt and pepper. Set aside. For the smashed avocado: Scoop and smash the avocado flesh into a medium bowl, then add the cilantro and lemon juice. Season to taste with salt. For the nachos: Spread some chips on a large platter. Top with some cheese sauce, then some meat. Repeat the layering. Top with the smashed avocado and garnish with shredded Cheddar. Serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 37152,"Homemade BBQ Chips and Blue Cheese Dip 1/4 cup roughly chopped shallots 5 ounces crumbled blue cheese 2 pints sour cream Salt and freshly ground black pepper 2 tablespoon freshly chopped chives, for garnish 1 tablespoon sea salt 1 tablespoon freshly cracked black pepper 1 tablespoon paprika 1 tablespoon brown sugar 1 teaspoon cayenne pepper 1 large bag salted kettle potato chips Instructions: Preheat the oven to 300 degrees F. For the dip: To a food processor, add the shallots, blue cheese, sour cream, and season with salt and pepper, to taste. Process to combine and pour into a serving dish. Garnish with more pepper and chives. For the chips: To a small bowl, add all the spices and toss to combine. Add the potato chips and the spice mix to a big brown bag and toss to combine. Pour out onto a baking sheet and place into the oven to warm through, about 5 minutes. When ready to serve, place into a serving dish and serve with Blue Cheese Dip. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 37153,"Raspberry Peach Mimosas 3 tablespoons raspberry-flavored liqueur, such as Chambord 8 raspberries, plus more for garnish 2 cups chilled peach nectar 1 bottle chilled Champagne, Prosecco or other sparkling white wine Instructions: Evenly divide the raspberry liqueur among 8 Champagne flutes. Add a raspberry to each and muddle with the end of a wooden spoon. Evenly top with the peach nectar and fill the glasses with Champagne. Garnish each with a raspberry. ","[Champagne, Prosecco, Cava]" 37154,"Sweet Potato Cheesecake with Spiced Cookie Crust Nonstick cooking spray, for the pan 4 ounces speculoos cookies, such as Biscoff (or graham crackers), crumbled
1/4 cup sugar
Pinch salt
4 tablespoons unsalted butter, melted
2 large sweet potatoes, peeled and cut into 1-inch cubes Three 8-ounce packages cream cheese, such as Philadelphia, room temperature
1 cup sugar
2 extra-large eggs, room temperature
1/2 cup heavy cream, room temperature
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon speculoos spice
Generous pinch salt
1/4 cup flour
Zest of 1/2 orange
Instructions: For the crust: Preheat the oven to 350 degrees F. Spray an 8-inch springform with nonstick cooking spray. Wrap the springform in 2 layers of aluminum foil. It's best to use the widest type of foil you can find, one that can be uniformly wrapped up the sides of the springform without leaving a gap near the bottom of the pan. Place the springform in a cake pan or hotel pan wider than the springform. Set aside. Pulse the cookies, sugar and salt in a food processor until the mixture resembles a fine powder. Slowly add the melted butter and pulse until the mixture starts to clump. Transfer the mixture to the prepared springform and gently press the cookie mixture into the bottom of the pan. Use a small measuring cup to evenly tamp down the edges. Bake for 10 minutes and allow to cool slightly while you prepare the filling. For the filling: Put the sweet potatoes in a saucepan and cover with water. Bring to a simmer and cook until soft, about 15 minutes. Strain, transfer to a food processor and pulse until the sweet potato becomes a smooth puree. Measure out 1 cup sweet potato puree and set aside. (Reserve any remaining puree for another use.) In the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese. Mix on low until smooth. Add the sugar and mix until just combined. Don't overwhip. Whisk together the eggs in a small bowl and add to the stand mixer bowl. Mix until just combined. Add the cream, extracts, speculoos spice and salt. Sift the flour over the mixture and fold until the flour is incorporated and the mixture is smooth. Transfer 1/4 cup of the mixture to a piping bag fitted with a small open tip (Ateco number 3). Set aside. To the remaining batter, add the sweet potato puree and orange zest and fold into the batter with a rubber spatula until completely incorporated. Transfer the batter to the springform on top of the crust. Pipe the reserved batter into leaf shapes on top and pull a toothpick through the leaves. Transfer the pans to the preheated oven onto the middle oven rack. Carefully pour hot water into the larger cake pan or hotel pan so it comes just halfway up the springform. Bake until the batter just shimmies in the middle of the cheesecake, 1 to 1 1/2 hours. Turn off the oven and open the oven door. Allow the cheesecake to cool in the cooling oven, about 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37155,"Chocolate Almond Granola 8 pitted dates (125 grams) 1/2 cup boiling water (125 milliliters) Cooking spray 1/3 cup almond butter (90 grams) 1/4 cup cocoa powder (25 grams) 2 to 4 tablespoons maple syrup (30 to 60 milliliters) 2 tablespoons canola oil or melted coconut oil (30 milliliters) 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 3 cups rolled oats (345 grams) 3/4 cup slivered almonds (100 grams) Instructions: Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes. Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray. Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine). Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour. Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 37156,"Seared Tuna with Japanese Salsa 1 cup soy sauce 1 cup rice vinegar 2 tablespoons plus 2 teaspoons sesame oil 2 teaspoons sugar 1 tomato, finely chopped 8 cilantro sprigs, finely chopped 1 red onion, finely chopped 4 (6-ounce) fresh tuna fillets 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 4 teaspoons vegetable oil 2 avocados, sliced 1/4-inch thick Instructions: Mix all the ingredients for the sauce. Add the chopped tomato, cilantro and onion. Season the tuna very well with salt and pepper. Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]" 37157,"Black Linguine with Squid and Chorizo Sausage 5 pounds fresh squid 2 cups onions, diced 2 ounces olive oil 1 pound chorizo 4 cloves garlic, chopped 1 cup tomatoes, peeled, seeded, and diced 2 cups white wine 2 cups chicken stock 1 1/2 pounds fresh black linguine 4 ounces olive oil 4 ounces butter 4 ounces Parmesan cheese, grated Instructions: Clean squid by removing cartilage, separating tentacles, cutting off eyes, and cutting body into 1/4-inch rings. Rinse rings and tentacles well. Bring 1 gallon of water to a boil. Blanch squid for 30 seconds and drain. In a hot casserole saute onions in olive oil for 20 minutes without coloring. Stab chorizo with a fork. Place chorizo links on baking sheet and place in 400 degree oven for 25 minutes. Let cool and cut into medium dice. To casserole with onions add garlic and saute for five minutes. Add tomatoes and cook 10 minutes. Add squid and simmer for 30 minutes, letting natural juices release. Add wine and simmer until liquid is reduced. Add stock and simmer slowly until squid is tender. Add diced chorizo and heat through. Prepare linguine according to package instructions. Drain and place in a bowl. Toss with olive oil, butter, and Parmesan. Garnish with chopped herbs. ","[Rioja, Tempranillo, Garnacha, Barbera]" 37158,"Stir-Fried Lamb in Radicchio Leaves 1 head radicchio or iceberg lettuce 1 pound finely ground lamb 1/2 onion, chopped 5 garlic cloves, chopped 1 tablespoon finely chopped ginger 1 teaspoon chili flakes 3 tablespoons hoisin sauce Salt and freshly ground black pepper 3 tablespoons peanut oil 1/4 cup plum wine or port wine 1 red bell pepper, finely chopped Mint leaves, for garnish Instructions: Select 4 to 6 outer radicchio leaves that form a natural cup and set aside. Cut the remaining radicchio head into strips, you should have about 1 1/2 cups. Mix the lamb with the onion, garlic, ginger, chili flakes, hoisin sauce and salt and pepper, to taste. Heat a wok or large skillet over high heat. When really hot, add the peanut oil, and stir-fry the lamb until it is cooked. Add the plum wine and red bell pepper, and cook for another minute or two. Adjust seasoning, if necessary. Fill radicchio cups equally with radicchio strips. Spoon the lamb mixture into the cups and garnish with fresh mint leaves. ","[Shiraz, Tempranillo, Barolo, Valpolicella]" 37159,"Gina's Flourless Chocolate Cake 8 ounces semisweet chocolate, chopped 2 sticks unsalted butter, softened 1 cup sugar 6 eggs 1/2 cup unsweetened cocoa powder 1 teaspoon salt 1 teaspoon vanilla extract 1/3 cup brandy Powdered sugar, sifted, for garnish Seasonal berries, for garnish Whipped Cream, recipe follows 1 cup whipping cream 1/4 cup confectioners' sugar 1 tablespoon brandy Instructions: Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray. Line the bottom of the pan with a circle of parchment paper and spray again. In a medium saucepan over low heat, combine the chocolate and butter, constantly stirring until fully incorporated. Remove from heat and set aside. In a large bowl add the sugar and eggs. Using a handheld mixer beat together until light and fluffy, about 5 minutes. While mixing, slowly add cocoa powder, salt, vanilla extract, and brandy. Add the chocolate mixture and blend until just combined. Pour batter into prepared pan. Bake in the center of the preheated oven for about 50 minutes or until a thin crust forms on the top and a toothpick inserted in the center comes out with few crumbs attached. Remove and cool in the pan on a bakers rack. Remove the sides of the pan and dust with powdered sugar and arrange seasonal berries in a pleasing fashion on and around the cake. Serve with Whipped Cream. With a hand-held mixer, beat the cream until peaks soft peaks form. Add the sugar and brandy and beat until well combined. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 37160,"Low Country Boil 3 tablespoons seafood seasoning (such as Old Bay), plus more for sprinkling 3 pounds red-skinned new potatoes, halved if large 2 16-ounce packages kielbasa, cut into 1-inch pieces 8 ears of corn, shucked and cut into halves or thirds 4 pounds frozen crab legs 4 pounds jumbo shrimp (shells on) 2 sticks unsalted butter 5 cloves garlic, minced
Kosher salt and freshly ground pepper Instructions: Heat an extra-large pot of water over medium-high heat (you can do this indoors or outside with a propane burner). Add the seafood seasoning and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until tender, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes. Meanwhile, melt the butter in a small saucepan; remove from the heat and add the garlic and sprinkle with seafood seasoning. Drain the seafood mixture and transfer to a newspaper-lined table or a large platter. Season with salt and pepper. Serve with the garlic butter.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37161,"Barbecue Chicken 1 whole chicken, butterflied Olive oil, for coating Salt and freshly ground black pepper Barbecue Sauce, recipe follows Peanut oil 3 red onions, sliced into 1/2- inch rounds 3 red bell peppers, cored 2 apples, cored and quartered 2 cups red wine vinegar 1/4 cup Worcestershire sauce 1 1/2 cups molasses 3 1/2 cups ketchup 1 cup tomato paste 1 cup packed brown sugar 1 1/2 tablespoons salt 1 tablespoon ground coriander 1 tablespoon ground cinnamon 8 Thai chilies, stemmed Instructions: Preheat grill. Coat the chicken with oil and season with salt and pepper. Place the chicken directly over the hottest part of the grill to sear. Once seared on both sides remove to a cooler part of the grill. Baste both sides with barbecue sauce and cover the grill. Cook until the internal temperature of the chicken is 165 degrees F. Preheat grill. Toss the onion, red bell pepper, and apples in the peanut oil to coat. Place on the grill for about 15 minutes. Remove and roughly chop. In a large pot on a hot grill add the chopped vegetables and the rest of the ingredients. Simmer for 20 minutes. Remove and puree until smooth. Yield: 3 quarts ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 37162,"Risotto with Peas and Ham 6 1/2 cups low-sodium chicken broth 2 cloves garlic 4 tablespoons unsalted butter 1 large leek (white and light green parts only), thinly sliced and rinsed well 1 1/2 cups arborio rice 1 cup dry white wine 2 cups fresh or frozen peas (thawed if frozen) 8 ounces thickly sliced deli ham, cut into 1/4-inch cubes 1/2 cup grated pecorino romano cheese (about 1 ounce), plus more for topping Kosher salt and freshly ground pepper Chopped fresh mint, for topping Grated zest of 1 lemon Instructions: Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm. Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the rice; cook, stirring, until toasted, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until absorbed, 3 to 5 minutes. Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes. Add 3 more cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes. Reduce the heat to low and stir in the peas, ham, cheese and the remaining 2 tablespoons butter. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top each serving with mint, more cheese and the lemon zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 37163,"Creamy Spaghetti and Beans 5 to 6 cups chicken stock 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1/4 pound chunk pancetta chopped into small dice 4 cloves garlic, chopped 1 pound spaghetti 1 medium onion, chopped 2 carrots, cut into a small dice 1 fresh bay leaf 5 to 6 sprigs fresh thyme 1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand) Salt and freshly ground black pepper 1 cup dry white wine, eyeball it 1 cup grated Parmigiano-Reggiano A generous handful flat-leaf parsley, finely chopped Instructions: Place the stock in a sauce pot and warm it over medium heat then reduce to simmer. Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37164,"Pissaladiere (French Onion-Anchovy Tart) 1 pound prepared puff pastry dough, thawed if needed 2 pounds onions, sliced 3 tablespoons olive oil 1 tablespoon minced garlic 2 tablespoons chopped basil 1/3 cup grated Parmesan cheese 2 medium firm ripe tomatoes, sliced 1/8-inch thick, seeded 2-ounce can anchovies, or to taste 20 pitted Nicoise olives Chopped fresh mixed herbs (such as basil, thyme and rosemary) Instructions: Preheat oven to 450 degrees F. Roll out pastry to a 12 by 16-inch rectangle, 1/8-inch thick and transfer to a baking sheet. Brush edges of pastry with water and fold over to form a border 1-inch wide. Score border with tines of a fork and thoroughly prick center. Meanwhile, in a skillet cook onions over low heat in 2 tablespoons olive oil until golden and softened. Stir in garlic and basil. Transfer to a bowl to cool. Sprinkle bottom of tart with 2 tablespoons Parmesan cheese and spread onion mixture over. Sprinkle onions with 2 more tablespoons cheese. Top with tomato slices and brush them with olive oil. Decorate tart with anchovies and olives. Bake for 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle warm tart with 2 more tablespoons cheese and chopped herbs. Serve slightly warm or at room temperature.; ","[Rhone Blends, Barolo, Chianti, Tempranillo]

" 37165,"Fro Cro-Dough Neutral-flavored oil, for frying 1 tube store-bought croissant dough, defrosted All-purpose flour, for dusting, optional Store-bought glaze Store-bought pastry cream Special equipment: One 3- to 4-inch round cookie or biscuit cutter One 1-inch round cookie or biscuit cutter Deep fry thermometer Long thin pastry tip Instructions: Fill a deep, wide pot halfway with neutral flavored oil and heat to 350 degrees F. Place the croissant dough on a gel board or over bench flour to keep from sticking. Cut out doughnut shapes using the round cutters. Keep the dough from the holes and scraps, you can fry these too. Refrigerate the dough for 10 to 15 minutes so that it is firmer and easier to work with. Gently drop the chilled fro cro-doughs and scraps into the hot oil, making sure that you don't crowd the pot. Fry until cooked through and golden, 3 to 4 minutes per side. The scraps will take less time. Once the doughnuts are cooked, place them on a paper-towel-lined plate to drain the oil. Allow to cool. Then dip the top part in the glaze. Place the thin pastry tip in a plastic or pastry bag. Then fill with pastry cream and snip the tip with some scissors. Fill the fro cro-dough's with pastry cream in 3 spots, rotating to get an even fill. Glaze and fill the scraps as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37166,"Mussels with Angel Hair Pasta 1 tablespoon olive oil 1 dozen mussels
1 teaspoon minced garlic
1 green onion, minced
1/3 teaspoon salt 1/3 teaspoon ground black pepper 1/2 cup juice from peeled tomatoes
1/2 cup white wine
1 teaspoon chopped fresh basil
4 ounces angel hair pasta
Instructions: Put olive oil into a hot pan. Add mussels and garlic. Saute all together until garlic is roasted. Add green onions and season with salt and pepper. Add tomato juice, wine and basil. Cover and let cook until all the mussels have opened, about 5 minutes. In a separate pan cook the pasta in boiling water until al dente, then remove and strain out all the water. Add the pasta to the mussels and mix a couple times by flipping and stirring. Transfer to a bowl and serve. ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 37167,"Sweet Corn Ice Cream, Salty Popped Corn and Caramel-Candied Bacon 2 cups heavy cream 1 quart milk 2 vanilla beans, split in 1/2 5 ears corn, kernels removed and cobs reserved Pinch kosher salt, plus more for seasoning popcorn 10 egg yolks 1 cup granulated sugar Pinch salt 2 tablespoons olive oil 1/4 cup popcorn kernels
Candied Bacon, recipe follows 1 teaspoon blended oil 1 cup diced bacon 2 tablespoons brown sugar 1/2 lemon, juiced 2 tablespoons heavy cream Instructions: For the sweet corn ice cream: Heat a heavy, large saucepan over medium heat. Add the cream, milk, vanilla beans, corn cobs and kernels, and a pinch of salt. Bring to a scald, being careful not to curdle the cream. Meanwhile, whisk together the egg yolks with the sugar in a large bowl, until fully incorporated, reaching a creamy, golden consistency. Once the milk mixture comes to a boil, strain it into a large bowl. Remove the corn cobs, kernels and vanilla beans. Remove the vanilla bean seeds by scraping the beans with the back of your knife. Add the seeds to the milk mixture. Discard the corn cobs and use a ladle or a wooden spoon to push any liquids through the remaining solids, into the milk mixture. Discard the solids. Add the salt. Slowly add the milk mixture to the eggs, whisking constantly as you pour, tempering it to make sure the eggs don't scramble. Quickly wipe out the original saucepan and return the milk mixture to the pan. Put the pan over medium heat, stirring consistently until you reach a thickened consistency, that coats the back of a spoon, about 3 to 5 minutes. Strain the ice cream mixture into a new bowl and immediately put the bowl over an ice bath, stirring, to cool quickly. Once chilled down completely, pour it into an ice cream machine and spin according to manufacturer's instructions. Remove the ice cream to a large container and put it in the freezer to help set up the right consistency. For the popcorn: Heat the olive oil in a medium-size saute pan over medium-high heat. Add the popcorn kernels and cover with a lid. Cook according to the package directions until the corn is fully popped. Once popped and still hot, salt generously. Set aside. Use a spoon to shape a scoop of ice cream onto each serving plate. Spoon some of the candied bacon generously over the ice cream on each plate and garnish with the popcorn. Taste! To a medium saute pan over medium-high heat, add oil and bacon. Render the bacon until crunchy, about 7 to 8 minutes, stirring occasionally to be sure it's not sticking to the pan. Once fully crisp, pour off a little excess fat. Add the brown sugar to the bacon in the pan and stir it to dissolve and caramelize. Stir in the lemon juice and cream, and stir well to combine. Adjust consistency with more cream if needed. Yield: 1/4 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37168,"First Awakening's Crepes 1/2 teaspoon salt 2 tablespoons vegetable oil 2/3 cup whipped eggs 3 cups milk 2 cups all-purpose flour 2 tablespoons powdered sugar 2 teaspoons pure vanilla extract Instructions: Add all ingredients into a large mixing bowl and mix with an electric mixer for approximately 60 seconds, or until well blended. Strain the mixture through a fine mesh colander to remove any lumps. Preheat a 10-inch, nonstick saute pan. Add some oil to coat the bottom of the pan and place approximately 2 ounces of batter into the pan, then rotate the pan to spread the batter evenly across the bottom of the pan. Cook until the top of the crepe appears dry, approximately 1 minute. Then flip the crepe and cook on the other side for about 20 seconds. Remove from the pan and continue making crepes with remaining batter. ","[Burgundy, Chardonnay, Sauvignon Blanc, Riesling]" 37169,"Edamame with Shiitake 1 (16-ounce) bag frozen shelled edamame 2 tablespoons water 2 tablespoons vegetable oil 4 shiitake mushrooms, sliced 2 tablespoons soy sauce 1 teaspoon minced garlic 1 tablespoon fried rice seasoning mix Instructions: Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time. Let stand covered 1 minute. Meanwhile heat oil in large skillet on medium-high heat. Add sliced mushrooms and saute for 5 minutes. Add soy sauce, garlic, fried rice seasoning, and cooked and drained edamame. Stir to combine. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37170,"Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette 1 cup fruity dry red wine 1 tablespoon fennel seeds 1 tablespoon black peppercorns 4 sprigs fresh thyme 3 tablespoons rice wine vinegar Kosher salt 1/2 cup extra-virgin California olive oil 2 tablespoons honey, or as needed 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope) 2 cups warm water (105 to 115 degrees F) 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic 2 teaspoons fine sea salt Extra-virgin olive oil 1 1/4 cups grated Monterey Jack cheese 8 fresh ripe figs, quartered 4 ounces blue cheese (preferably from Northern CA, Sonoma or Napa), crumbled Fresh flat-leaf parsley leaves Instructions: For the vinaigrette: Combine the wine, fennel seeds, peppercorns and thyme in a wide shallow saucepan. Bring to a boil and cook until reduced to 1/4 cup. Strain the mixture into a blender and discard the solids. Add the vinegar and salt to taste and blend to combine. With the motor running, slowly add the olive oil until emulsified; add the honey to taste. For the dough: Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour. Continue adding the flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky. Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain. Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill and create a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals. Remove the dough from the bowl, divide in half and shape each half into a ball. Brush with oil and set aside for 30 minutes. Stretch and shape each ball of dough into a 12 by 10-inch rectangle or round on a flat surface. Brush the tops of each with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly over the coals, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer. Place the flatbreads on a flat surface and divide the Monterey Jack cheese evenly over the top. Arrange the cut figs on top and the blue cheese around the figs. Return to the grill on the opposite side of the coals, for indirect heat, close the cover and cook until the cheese has melted and the figs are heated through, about 5 minutes. Remove from the grill and drizzle with some of the red wine vinaigrette and garnish with parsley leaves. Cut and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 37171,"Coconut Macaroon Brownie Pie Cooking spray 1 large egg white 1/4 cup granulated sugar 1/2 teaspoon pure almond extract Pinch of salt 1 7-ounce bag sweetened shredded coconut (about 2 packed cups) 4 tablespoons unsalted butter 3 ounces semisweet chocolate, finely chopped 1/2 cup packed light brown sugar 1/4 cup granulated sugar 2 large eggs 1/2 teaspoon pure almond extract
1/4 teaspoon salt
3/4 cup almond flour 3/4 cup cold heavy cream 3 tablespoons confectioners' sugar
Instructions: Make the crust: Preheat the oven to 325? F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly. Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
Make the topping: Whisk the heavy cream and confectioners' sugar in a medium bowl until soft peaks form. Spoon over the pie before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37172,"Antipasto Salad 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups) 1/4 cup red wine vinegar 1 clove garlic 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup extra-virgin olive oil 1 pound fusilli pasta 1/2 cup hard salami, cut into strips (about 3 ounces) 1/2 cup smoked turkey, cut into strips (about 3 ounces) 1/4 cup provolone cheese, cut into strips 1/4 cup grated Asiago cheese 2 tablespoons green olives, halved and pitted 2 tablespoons roasted red peppers, cut into strips 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth. 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, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 37173,"Kuzhi Paniyaram 1 cup basmati or jasmine rice 1/2 teaspoon fenugreek seeds
1/2 cup black gram dal (urad dal)
1 cup rice middlins (broken Carolina Gold rice)
2 tablespoons ghee, plus more for greasing the paniyaram pan 1 red onion, minced
Freshly ground black pepper
6 to 8 fresh curry leaves, minced
1/4 cup minced cilantro stems
1 tablespoon your favorite minced chiles (I like to use Thai chiles or jalape?os)
1 teaspoon grated peeled fresh ginger
1 big pinch hing (asafoetida)
1 big pinch kosher salt
Assorted podis and chutneys, for serving
Instructions: For the batter: Soak the whole rice and fenugreek seeds in a medium bowl of water overnight. Soak the dal in another medium bowl of water overnight. Drain both bowls and transfer to a blender. Soak the middlins in a medium bowl of water for 30 minutes. Drain, then add to the blender. Add 1/2 cup fresh water and blend thoroughly, adding up to 1/2 cup more water, until the consistency resembles a very thick pancake batter. Transfer to a large bowl and store, covered, in a warm place for about 8 hours and up to overnight.
For the fillings: Melt the 2 tablespoons ghee in a medium skillet. Add the red onion and cook, stirring often, until translucent, 5 to 7 minutes. Season with black pepper. Let cool. Add to the batter long with the curry leaves, cilantro stems, chiles, ginger, hing and salt and stir.
Get your nonstick or cast-iron appam or paniyaram pan hot over medium-high heat. Brush to generously grease the pan molds with ghee and add 1 to 1 1/2 tablespoons of your batter to each mold, leaving a little room at the top. Cover the pan and cook, letting the paniyaram form, 2 to 3 minutes.
Use a spoon or even a chopstick to flip each paniyaram. Cover the pan again and cook until the paniyaram are crispy and brown, about 1 minute. Repeat with the remaining batter until all the paniyaram are cooked. Serve hot with many podis and chutneys.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37174,"Chocolate Ice Cream 1 cup (240 ml) milk 1/2 cup (35 g) unsweetened cocoa powder 1/2 cup (100 g) granulated sugar 1/2 cup (35 g) nonfat dry milk 1 teaspoon vanilla extract 4 cups (960 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. Use the tamper to press the ingredients into the blades. 4.In about 45 seconds, the sound of the motor will change and four mounds should form. 5.Stop machine. Do not over mix or melting will occur. Serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 37175,"Grilled Shrimp Skewers Marinated in an Orange-Champagne Vinaigrette 2 tablespoons Champagne wine vinegar 1 tablespoons orange olive oil 1 tablespoon Italian dressing mix 1 orange 1 pound large shrimp, peeled and deveined 20 cherry tomatoes
Instructions: In a medium bowl, combine Champagne vinegar, orange olive oil, and dressing mix. Cut orange and squeeze for juice. Add shrimp and toss to coat. Set aside.
Make rosemary skewers by stripping off all the leaves except the top of 5-inch rosemary stalks. Set aside.
Skewer the shrimp and tomatoes by putting 1 shrimp followed by 1 cherry tomato on each rosemary skewer. Wrap the leafy end of the rosemary in the foil squares to prevent from burning during grilling.
Grill on preheated grill for about 2 minutes per side or until the shrimp turns pink. Remove foil from ends of skewers and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Salmon with Lemon and Herbs 1 salmon fillet (6 ounces) Zest of 1 lemon Juice of 1 lemon 2 sprigs" 37176,"Mini Pancetta-Wrapped Meatloaf Sandwiches 1 pound ground chuck 1 pound ground pork 2 cups bread crumbs 2 cups grated Parmesan 1 cup shredded mozzarella 1 cup half-and-half 1 cup diced onion 3 tablespoons olive oil 4 cloves garlic, minced 4 tablespoons Italian seasonings 2 tablespoons fresh parsley leaves, chopped 1 tablespoon kosher salt 1/2 tablespoon freshly ground black pepper 2 (16-ounce) cans diced tomatoes, drained 3 large eggs, beaten 10 thin slices pancetta or bacon 10 Roma tomatoes, sliced in 1/2, roasted, optional for garnish 20 slices French bread (the thick pre-sliced type) 2 red onions, sliced, sauteed until wilted, optional for garnish 20 fresh sage leaves, sliced, optional for garnish Instructions: Preheated your oven to 375 degrees F.
For the meatloaf: In a large bowl mix ground chuck, ground pork, bread crumbs, Parmesan, mozzarella and the half-and-half. Let stand.
Saute onions and olive oil until a little brown, then add in the garlic and cook through about 1 minute. Let stand.
Add the seasonings, parsley, salt, pepper, diced tomatoes, eggs and the sauteed onions and garlic. Mix together well.
Spray a large loaf pan with baking spray or line with parchment paper. Fill the pan with your meatloaf mixture and top with sliced pancetta.
Bake for 1 hour covered loosely with foil. Remove foil and cook an additional 25 minutes until pancetta is crispy.
For the garnish/plating: Saute the red onions in a little olive oil until wilted, then set aside.
Slice the Roma tomatoes in half, on the oval, place on a baking sheet, spray or drizzle with olive oil, salt and pepper to taste. Roast in a preheated 350 degrees F oven for 45 minutes to 1 hour (worth the wait) set aside.
Brush the bread with oil and place on grill until toasted on both sides.
To plate: Slice meatloaf into 10 pieces, then place over grilled bread, top with 2 halves roasted tomato, sauteed red onion and fresh sage, cover with grilled bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 37177,"Philly Cheesesteak 1 cup sea salt 1 cup maple syrup
3 pounds chuck roast
6 ciabatta rolls
3 cups sliced bell peppers
3 cups sliced onions
12 slices American cheese
Japanese mayonnaise, such as Kewpie Instructions: Mix salt, syrup and 1 gallon water thoroughly to make a brine. Place chuck roast in a container with a lid, cover completely with brine and refrigerate for 10 days. Remove roast from brine. Rinse thoroughly under cold running water. Pat dry. Place roast directly in smoker preheated to 220 degrees F and smoke over hickory wood for 12 hours, spritzing the roast every hour. Remove from smoker once center of roast reaches 135 degrees F. Allow roast to rest, then refrigerate overnight. Slice meat as thin as you can using a chef\u2019s knife of deli slicer. To assemble the cheesesteaks, place ciabatta rolls on a grill or griddle and lightly toast on both sides. Place slices of chuck roast, peppers and onions on a griddle. Sprinkle with 2 tablespoons water and cover the meat, peppers and onions using a grill lid; heat for 1 minute. Remove lid, add 2 slices of American cheese for each sandwich, cover again and cook until cheese is melted. Place grilled rolls on plates and spread both sides with Japanese mayonnaise. Remove meat and vegetables from the griddle, layer into ciabatta rolls and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 37178,"Hot Fudge Sauce 6 ounces bittersweet or semisweet chocolate, roughly chopped 6 tablespoons unsalted butter 1/4 cup light corn syrup or honey Ice cream, pound cake and/or berries, for serving, optional Instructions: Put the chocolate, butter and corn syrup in a medium microwave-safe bowl. Microwave for 30-second increments, stirring, until the chocolate is melted and the mixture is smooth. Serve warm over ice cream, pound cake or berries if using. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 37179,"Fruited Herbal Iced Tea 1 bag Tazo Passion tea 1 quart water 2 cups fresh orange juice Orange wheel Mint leaves Instructions: Place tea bag in 1 quart of boiling water and let steep for 5 minutes. Remove tea bag. Pour tea into a 1 gallon pitcher filled with ice. Once the ice melts, fill the remaining space in the pitcher with water. Fill a cocktail shaker with one half of brewed tea and one half orange juice. Shake well and strain into an ice filled tumbler glass. Garnish with orange wheel and mint leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 37180,"Seafood Salad Rolls 1 pound large shrimp, peeled and deveined, shells reserved 1 tablespoon seafood seasoning, such as Old Bay 10 fresh parsley stems with leaves 10 black peppercorns
1 rib celery, roughly chopped 1 lemon, halved and juiced
1/2 yellow onion
1/2 cup mayonnaise 2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon diced pimentos
1 rib celery, thinly sliced
1/2 red onion, finely diced 8 ounces lump crab meat
4 hot dog buns, buttered and toasted, for serving Lemon wedges, for serving
Clarified butter, for serving Instructions: For the boiled shrimp: Add the shrimp shells, seafood seasoning, parsley, peppercorns, celery, lemon and onion to a large stock pot and fill three-quarters of the way with water. Bring to a boil and cook until the vegetables soften slightly, 5 to 10 minutes (see Cook's Note). Prepare an ice bath in a large bowl. Add the shrimp to the stock pot and boil, stirring constantly, until pink and opaque, 1 to 2 minutes. Remove the shrimp and add to the ice bath until completely cooled. For the salad rolls: In a large bowl, combine the mayonnaise, mustard, parsley, seafood seasoning, pimentos, celery and onion. Fold in the shrimp and crab meat. Cover and chill for at least 30 minutes and up to 2 days. When ready to serve, fill the buns with the seafood mixture and serve with a lemon wedge and some clarified butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 37181,"Pumpkin Cookies with Cream Cheese Frosting 1 cup sugar 2 sticks unsalted butter, softened 2 tablespoons Maple syrup 2 eggs 1 cup canned pumpkin 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground all spice 1/4 teaspoon freshly grated nutmeg Pinch ground cloves 2 1/2 cups flour 2 teaspoons baking powder Pinch of salt 2 (8-ounce) packages cream cheese 1 cup confectioners sugar 1/4 cup milk 1 tablespoon vanilla extract Zest of one lemon Whole pecans Instructions: Preheat the oven to 350 degrees F. In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting. For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37182,"Classic Mashed Potatoes with Three Variations 3 pounds boiling potatoes, such as Yukon Gold Kosher salt 1 cup whole milk 6 tablespoons unsalted butter 1/2 cup sour cream 1 teaspoon freshly ground black pepper Instructions: Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot. Meanwhile, heat the milk and butter in a small saucepan until the butter is melted. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. At low speed, slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and mix to combine. Serve hot. Three variations: Truffle Butter Mashed Potatoes: Add 3 tablespoons room temperature white truffle butter to the Classic Mashed Potatoes and combine. Parmesan Mashed Potatoes: Add 1/2 cup freshly grated Parmesan to the Classic Mashed Potatoes and combine. Garlic Mashed Potatoes: Place 1/2 cup garlic cloves and 1/2 cup olive oil in a small saucepan, bring to a boil, lower the heat and simmer for 20 minutes. Allow to cool for 20 minutes and then add the garlic cloves and 3 tablespoons of the oil to the Classic Mashed Potatoes and combine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37183,"Sunny's Quick PB and J Ice Cream Cookies 1 cup chopped salted peanuts 8 peanut butter cookies (your favorite!)
1/2 cup grape jelly
2 pints vanilla ice cream
Instructions: Put the chopped peanuts on a small plate. Spread the flat side of each peanut butter cookie with jelly. Set the ice cream pints on their sides and use a serrated knife to slice right through the cartons, creating ice cream discs 1 to 2 inches thick. Place 1 disc (peel away the carton) on the jellied flat side of a cookie, then close the sandwich with another cookie, jelly side on the inside as well. Roll the exposed ice cream edge in the chopped peanuts. Repeat with the remaining ingredients. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 37184,"Southern Risotto 2 tablespoon coconut oil 1 1/2 cups short-grain brown rice
1/4 cup plus 1 tablespoon bourbon whiskey 6 1/2 cups mushroom broth or vegetable broth, heated
1 cup broccoli stems, peeled, small diced
1 cup asparagus, no tips, small diced
1 cup fresh peas
3 green onions, green parts only, sliced
1 cup shredded aged goat cheese
1 teaspoon grated orange zest
1 orange, juiced (about 1/2 cup) Salt and pepper Instructions: Melt the coconut oil in a 10-inch, high-sided saute pan over medium heat. Add the brown rice, stir to coat, and allow to toast, about 1 minute. Carefully (in case it flames) add the 1/4 cup bourbon, stirring to fully incorporate. Once the bourbon is mostly absorbed, add the broth, 1/2 cup at a time, stirring constantly. Wait until the liquid has evaporated, before adding another 1/2 cup. (You will have to babysit this a bit, but just be patient.) After you have added about 4 cups of the broth, add the broccoli, asparagus and peas. Continue adding the broth in 1/2 cup increments; you will notice the mixture starting to thicken. Stir and add the remaining broth. When the rice is tender, after about 45 minutes, stir in the goat cheese, orange zest, orange juice, and the remaining 1 tablespoon bourbon. Season to taste with salt and pepper. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 37185,"Almond Cake with Key Lime Buttercream and Raspberry Compote 2 sticks (16 tablespoons) unsalted butter, room temperature, plus for greasing pans 1 1/4 cups sugar
8 eggs, separated 1 cup almond meal
2 cups all-purpose flour
4 1/4 teaspoons baking powder
1/4 cup evaporated milk
1/4 cup almond liqueur
1 cup water 3/4 cup sugar
1/4 cup almond liqueur
2 sticks (16 tablespoons) unsalted butter, room temperature 1 cup cream cheese, room temperature
4 cups powdered sugar, sifted
1/4 cup freshly squeezed lime juice Zest of 2 limes
1 pint raspberries 1/2 pint blackberries
1/4 cup sugar
1/4 cup water
Juice of 1 lime
Blackberries Raspberries White chocolate curls, fans, etc., optional
Powdered sugar Instructions: For the almond cake: Preheat the oven to 325 degrees F. Grease two 8-inch round cake pans with butter and line with parchment. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, 8 to 10 minutes. Add the egg yolks, one at a time, fully combining before each addition. Keep mixing until light and pale. Add the almond meal and mix to combine. In another bowl, sift together the flour and baking powder to combine. Set aside. Combine the evaporated milk and almond liqueur. Set aside. With the mixer on low speed, alternate adding one-third of the flour mixture and one-half of the evaporated milk mixture to the creamed butter. Start and end with the flour, and do not overmix. With a hand mixer or stand mixer, whisk the egg whites in a clean bowl until stiff. Gently fold into the batter. Divide the batter between the prepared cake pans. Bake until the tops are golden and spring back when touched, 30 to 35 minutes. Let cool for about 5 minutes, then run a paring knife or mini offset spatula around the pans and unmold the cakes onto a rack. Let cool completely, 15 to 20 minutes. For the almond liqueur simple syrup: Whisk the water and sugar together in a small saucepan and bring to a boil over high heat. Boil for 2 to 3 minutes, then turn off the burner and let cool for about 20 minutes Once cooled, stir in almond liqueur. Reserve. For the key lime buttercream: In a stand mixer with the paddle attachment, cream the butter and cream cheese together until light and fluffy, about 5 minutes. Mix in the powdered sugar, one cup at a time, and then add the lime juice and zest. Scrape down the bowl and mix for another 5 minutes, until satiny and fluffy. Reserve. For the raspberry compote: In a medium saucepan over medium heat, combine the raspberries, blackberries, sugar, water and lime juice. Cook until you can start to crush the berries with the back of a spoon, 5 to 10 minutes. Cook for another 5 minutes to thicken a bit. Remove from the heat and set aside. To assemble: Slice each cake horizontally into two equal layers. Place the first layer, cut-side up, on a cake board. Using a pastry brush, brush the surface with about 3 tablespoons of the almond syrup. Transfer the buttercream to a pastry bag fitted with a 1/4-inch round tip and pipe a border around the edge of the cake. With a mini offset spatula, spread a thin layer of buttercream in the center of the cake layer. Then, staying inside the piped border, spread a thin layer of the raspberry compote on top of the buttercream. Place another cake layer, cut-side up, on top. Repeat with the rest of the layers. To decorate the top of the cake: Pipe a border of buttercream beads around the edge and then spread with a thin layer of buttercream. Top with blackberries, raspberries, and white chocolate decorations if using. Sprinkle with powdered sugar, and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 37186,"Gluten-Free Pear and Almond Cake 3 tablespoons melted coconut oil, plus more for oiling the parchment paper 1 1/2 cups almond meal 1/2 cup gluten-free rolled oats 1/4 cup gluten-free oat flour 3 tablespoons brown rice flour 1/2 teaspoon baking powder 1 large egg 2 large ripe Anjou pears 5 tablespoons maple syrup, plus more for drizzling 1/4 cup maple sugar 1 tablespoon pure vanilla extract 1/4 teaspoon pure almond extract Pinch sea salt Chopped almonds Instructions: Preheat the oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don't worry about the sides overlapping-this is what creates a rustic edge.) Set aside.
Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside.
Beat the egg in another medium bowl; set aside. Peel and roughly chop 1 of the pears. Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth; add the mixture to the bowl with the egg, and whisk to combine. Pour the pear-egg mixture into the flour mixture, and stir to combine. Transfer the batter to the prepared cake pan, and lightly spread it out.
Working quickly, peel, quarter and core the remaining pear. Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds. Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes. Set aside to cool.
Drizzle the cake with maple syrup, and serve warm or cool. Leftover cake can be stored in an airtight container in the fridge for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37187,"Warm Cherry Tomato Salad 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, chopped 2 pints cherry tomatoes, rinsed and stems removed 6 scallions, sliced on an angle 2 tablespoons kosher for Passover red wine vinegar, a generous splash Salt and pepper 1/2 cup coarsely chopped flat-leaf parsley Instructions: Heat a medium skillet over medium high heat. Add oil and garlic and cook 2 minutes. Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat. Add salt and pepper and parsley. Toss and serve. ","[Barbera, Tempranillo, Garnacha, Riesling]" 37188,"Instant Pot Gooey Cinnamon Rolls 1/2 cup whole milk, warmed to 110 degrees F One 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons) 2 tablespoons granulated sugar 1 teaspoon finely grated orange zest 2 large eggs, at room temperature 1 1/2 teaspoons kosher salt 1 1/2 cups bread flour, plus more for dusting 1/4 cup whole-wheat flour 2 tablespoons nonfat dry milk powder 2 sticks (1 cup) unsalted butter, cut into pieces, at room temperature 1 cup dark brown sugar 2 tablespoons ground cinnamon
1 cup confectioners' sugar 3 to 4 tablespoons heavy cream 1 teaspoon vanilla extract Instructions: Whisk together the milk and yeast in the bowl of a stand mixer (alternatively, use a large bowl if you are going to knead by hand). Let sit 10 minutes to dissolve; you will see a few bubbles but the mixture won't be foamy. Whisk together the granulated sugar, zest, eggs and 1 teaspoon salt in a small bowl. Add the bread flour, whole-wheat flour, milk powder and the egg mixture to the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 7 tablespoons of the butter, a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together), and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on surface lightly dusted with bread flour, adding 1 tablespoon of the butter at a time, until smooth and elastic, about 15 minutes. Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 35 to 50 minutes. (Check it at 35 minutes: It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.) Meanwhile, whisk together the dark brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Smash in 8 tablespoons of the remaining butter and stir until completely combined. Set aside until ready to assemble. Line a baking sheet with parchment. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with bread flour. Roll into a 12-inch square, pushing the edges towards the center to make the straight sides. Spread the butter mixture over the dough in an even layer leaving a 1/4-inch border around the edges. Tightly roll into a log, pressing the sides occasionally to keeps them flush. Transfer to the prepared baking sheet and freeze for 20 minutes to firm up the dough.
Grease an 8-inch round cake pan with the remaining 1 tablespoon butter. Cut the dough log crosswise into 8 equal pieces and arrange, cut-side up, in the pan, gently shaping each cinnamon roll to make them fit in the pan. Let rise, uncovered, in a warm, draft-free area until doubled in volume and the rolls reach the top of the pan, 1 hour to 1 hour 30 minutes. Cover tightly with foil. Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise, making a 4 1/2-inch wide foil sling for the pan. Place a rack in a 6- or 8-quart Instant Pot? and fill with 2 cups water. Place the cinnamon rolls in the center of the sling and lower into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on the high-pressure setting for 40 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/4 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary.
Transfer the pan to a rack set inside a baking sheet, remove the foil and let cool 20 minutes in the pan. Invert onto a serving plate or platter. Drizzle the icing over the top and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37189,"Egg White and Frittata 2 medium sized zucchini, cut in 1/4-inch slices Olive oil, for grilling 1 tablespoon coarse sea salt, plus more for seasoning 1 teaspoon cracked black pepper, plus more for seasoning 2 tablespoons butter 1/4 cup diced pancetta, (6 slices) 1 teaspoon minced garlic 2 Roma tomatoes, seeded and diced 1 tablespoon chiffonade fresh mint leaves 1 tablespoon chiffonade fresh basil leaves 12 egg whites 1/4 cup Swiss cheese Instructions: Preheat oven to 325 degrees F. Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice. In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37190,"Pistachio-Stuffed Figs 2 tablespoons unsalted butter 2 tablespoons sugar 1/4 cup/30 g chopped pistachios or almonds 2 tablespoons flour 8 small fresh figs and/or apricots Whipped cream or creme fraiche, for serving Instructions: Heat the oven to broil. Mash together the butter, sugar, pistachios and flour and chill for 1 hour. Cut a cross from the top about three-quarters of the way down into the figs. Divide chilled filling into as many balls as you have figs, and poke the filling into the openings of each fig. Broil until the nut mixture is golden and the figs hot, 8 to 10 minutes. Serve with whipped cream or creme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37191,"The Best Creme Brulee 2 1/2 cups heavy cream 1 vanilla bean, split lengthwise
1/4 teaspoon kosher salt
12 tablespoons sugar
7 large egg yolks
Instructions: Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart. Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
Freeze the custards for 5 minutes before serving (see Cook\u2019s Note).
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37192,"Classic Strawberry Shortcake 2 cups all-purpose flour (see Cook's Note) 3 tablespoons sugar, plus more for sprinkling 1 tablespoon baking powder Fine salt 4 tablespoons cold unsalted butter, cut into small pieces 1 1/3 cups heavy cream, plus more for brushing 1 large egg 1/4 cup honey One 16-ounce container strawberries, trimmed and chopped (about 3 cups) 1/3 cup mint leaves, torn, plus more for garnish Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Whisk together the flour, 2 tablespoons of the sugar, the baking powder and 1/2 teaspoon salt in a medium bowl. Add the butter and work it into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas. Whisk together 1/3 cup of the cream with the egg and 1/3 cup water in a small bowl. Add to the dry mixture and stir with a wooden spoon until a stiff batter forms. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet. While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a medium bowl with the strawberries and mint. If time allows, set aside for at least 30 minutes to allow the strawberries to release their juices. To assemble, whip the remaining 1 cup cream with the remaining 1 tablespoon sugar to soft peaks in a medium bowl. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with fresh mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 37193,"Salsa di Parmigiano 1/2 pound Parmesan, not too dry 1/2 pound Asiago cheese, not too dry 2 teaspoons minced garlic 2 teaspoons dried oregano 1 teaspoon red pepper flakes 2 tablespoons chopped green onion 1 1/2 cups extra-virgin olive oil 1 teaspoon freshly ground black pepper Instructions: Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using. ","[Chardonnay, Gavi, Vermentino, Sauvignon Blanc]" 37194,"A Very Berry Brazilian 1-1/2 oz. Cachaca, Brazilian rum 3 strawberries*, diced 1 tsp. agave nectar Two dashes ground cinnamon* Instructions: Muddle the strawberries, agave and cinnamon in the bottom of a shaker glass. Add ice and Cachaca. Shake well and strain into a large rocks glass. ","[Cachaca, Moscato, Riesling]" 37195,"Smoked Trout Spread Food processor 2 cups (packed) smoked trout fillets, skinned and flaked (Purchase 1 generous pound of fillets and remove and discard the skin before measuring.) 1/2 cup (firmly packed) minced scallions (use all white and 1 1/2 to 2 inches of the tender green after removing the roots) 3/4 cup mayonnaise 1 teaspoon strained fresh lemon juice 2 garlic cloves, minced 2 rounded tablespoons chopped Italian flat leaf parsley 1 teaspoon ground white pepper Generous amount of freshly ground black pepper Instructions: Place all ingredients in the bowl of your food processor fitted with the steel blade. Process using onoff turns until finely chopped but not pureed. Spoon into a decorative bowl or crock, cover and refrigerate at least 4 hours or overnight so the flavors can meld. Note: It's important not to overprocess this or the texture will become powdery and mousselike. To serve: To enjoy best flavor, remove the spread from the refrigerator fifteen minutes or so to allow the mixture to \temp up. Serve either with assorted warmed crackers or any of the suggested accompaniments listed in the introduction to this recipe. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37196,"French Onion Soup with Porcini 1 stick butter 4 large onion, very thinly sliced 1 teaspoon ground thyme Salt and freshly ground black pepper 1-ounce dried porcini mushrooms 1/4 to 1/3 cup dry sherry 1 cup white wine 1 small bundle made with fresh flat-leaf parsley, a few sprigs fresh sage and fresh bay leaves 2 quarts beef stock 8 (1/2-inch) thick slices baguette 1 large clove garlic, peeled and halved 1 1/2 cups grated Gruyere 1/2 cup grated Parmigiano-Reggiano Instructions: Heat a large Dutch oven over medium heat. Add 6 tablespoons of the butter and let it melt. Stir in the onions and the thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the onions caramelize, about 40 to 45 minutes. Meanwhile, put the mushrooms in a small pot and cover with a couple of cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer to reconstitute the mushrooms. Add the sherry to the pot with the onions, to deglaze the pan, then stir in the wine. Remove the mushrooms from their broth with a slotted spoon to a cutting board. Chop them, and add them to the onions. Add all but the last 1/2 cup of the mushroom liquid to the soup, about 1 cup. Add herb bundle and the beef stock to the pot and simmer the soup for 30 to 45 minutes. Cool and refrigerate for a make-ahead meal. Reheat over medium heat, covered, and prepare the croutons when ready to serve. Heat the oven to 425 degrees F. Toast the bread on a rack over a baking sheet, until deep golden brown. Butter the bread, using the 2 tablespoons of remaining butter and liberally rub them with the cut garlic. Top the toasts with the cheeses and return them to the oven until the cheese is melted and bubbly. Toasts may be arranged on top of crocks of soup, put on baking sheet, then topped with cheese and baked to brown, for a more dramatic presentation. Ladle the soup into serving bowls and serve with the cheese toasts. ","[Chardonnay, Pinot Gris, Barolo, Tempranillo]

" 37197,"Flounder Milanese 6 flounder or sole fillets (1 3/4 pounds total) 1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/4 cups seasoned dry bread crumbs, such as Progresso
Unsalted butter
Good olive oil
6 ounces arugula or mixed salad greens for 6
Lemon Vinaigrette, recipe follows 2 tablespoons drained capers
Freshly grated Italian Parmesan cheese, lemon juice, and fleur de sel, for serving
1/4 cup freshly squeezed lemon juice 1/2 cup good olive oil
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 250 degrees F and place a sheet pan in the oven. Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot. In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 37198,"Sweet Potato-Marshmallow Mini Cupcakes 2 medium sweet potatoes (about 12 ounces) Cooking spray 18 marshmallows 1 1/2 cups unbleached all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt Pinch cayenne pepper 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract Instructions: Make the sweet potato puree: Preheat the oven to 350 degrees F. Roast the sweet potatoes until very tender, about 1 hour. Let cool, peel, then puree in a food processor until smooth. Set aside 1 cup of the puree for the cupcakes and reserve the remaining puree for another use. Make the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line mini muffin tins with paper liners, and coat the liners and the top of the tin with cooking spray. Halve each marshmallow on the diagonal with kitchen shears; set aside. Whisk the flour, cinnamon, ginger, baking powder, baking soda, salt and cayenne together in a large bowl. Beat the butter, brown sugar and granulated sugar in another large bowl with an electric mixer on medium-high speed until light and creamy. Add the 1 cup of reserved sweet potato puree, and beat until incorporated (it's OK if the batter curdles). Beat the eggs in 1 at a time. Beat in the vanilla. Adjust the mixer speed to medium-low, and beat in the flour mixture in 3 additions, scraping down the side of the bowl as needed, until just incorporated. Divide the batter evenly among the cups of the prepared muffin tins. Bake until the tops spring back when pressed, 18 to 20 minutes, rotating the tins halfway through. Let the muffins cool in the tins for a few minutes, then transfer them to a rack. While the cupcakes are still warm, top each with a marshmallow half, cut-side down. Let the cupcakes cool completely. (They can be cooked and cooled a day ahead and stored at room temperature in an airtight container.) Preheat the broiler. Transfer half the cupcakes to an unlined baking sheet, and broil, rotating the sheet as needed, until the marshmallows are toasted and golden. Repeat with the remaining cupcakes. This can be done up to 2 hours before serving. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 37199,"No Work Salmon Chowder 15 ounce can salmon, drained and patted dry 10 ounce package frozen corn, thawed 2 cans (14 1/2-ounce each) stewed tomatoes, chopped 2 bottles (8 ounces each) clam juice Whole peeled garlic clove, smashed 1/2 cup long grain rice Salt and Tabasco sauce Instructions: Combine all of the ingredients and simmer, about 20 minutes, covered until rice is tender. Season to taste with salt and Tabasco sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 37200,"Hanukkah Meringues 2 to 3 drops blue food coloring 16-ounce container white frosting 10 ounces mini meringue cookies Blue sanding sugar White sanding sugar Blue Jordan almonds, optional for garnish Silver Jordan almonds, optional for garnish Instructions: Add blue food coloring to frosting. Spread frosting onto the bottom of a meringue cookie and sandwich together with another cookie. Sprinkle blue sanding sugar on the cookie, so it sticks to the frosting. Using the food coloring, paint blue stripes on the cookies. Be creative with your design. While stripes are still wet, sprinkle cookie with white sanding sugar. Place on wire rack or plate to firm up. Repeat until all cookies are done. Serve cookies displayed in a glass bowl or vase, alone or mixed with blue and/or silver Jordan almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37201,"Purple Potato Salad 3 pounds purple potatoes 3 cups small cauliflower florets 1 red onion, thinly sliced 1/4 cup white wine vinegar 1 garlic clove, minced 1/2 teaspoon ground cumin seeds 3/4 cup olive oil 1 cup chopped fresh Italian parsley 1/2 cup blue cheese Instructions: Steam potatoes until just tender. Cool. Cut into 2 inch pieces. Steam cauliflower until just tender. Cool. Combine potatoes, cauliflower, and onion in large bowl. Whisk vinegar, garlic and cumin in small bowl. Gradually whisk in oil. Pour dressing over salad and toss to coat. Season to taste with salt and pepper. Add parsley and toss gently. Sprinkle with blue cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 37202,"The Caprese 2 bunches fresh Italian flat-leaf parsley 4 cloves garlic Zest of 1/2 a lemon Sprig fresh oregano, leaves picked Sprig fresh thyme, leaves picked 1 tablespoon lemon juice 1 tablespoon coarsely cracked pepper 1 teaspoon toasted coriander seeds 10 tablespoons olive oil Salt 2 slices thick-cut French bread (sourdough or another quality sliced bread can be substituted) 1 tablespoon shredded fresh mozzarella 1 ripe heirloom tomato, sliced 1 1/2 teaspoons parsley salad (finely chopped parsley, garlic, pepper and scallions) Instructions: For the pesto: Finely chop the parsley and garlic. Add the zest, herbs, lemon juice, pepper, coriander seeds and salt to taste to a bowl and mix. Add the parsley and garlic. Blend until a fine paste, while slowly adding the olive oil. For the sandwich: Preheat a grill or grill pan to medium heat. After the pesto is completed, throw your nice slices of bread on the grill. Layer all of the sandwich ingredients on one slice of the bread, mozzarella first. After about 5 minutes, the mozzarella should be melted and the bread should have a nice crispness with some darker caramelization. Put the other slice of bread on top, and enjoy! This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 37203,"Pickled Peaches 1 tablespoon pickling spice 1/4 teaspoon crushed red pepper 5 cups water 2 1/2 cups white wine vinegar 2 cups sugar 1 tablespoon kosher salt 6 firm but ripe peaches, quartered and pitted, with skins (about 2 1/4 pounds) Instructions: Toast pickling spice and crushed red pepper in a dry medium saucepan over high heat until fragrant, about 30 seconds. Add water, vinegar, sugar, and salt and bring to a simmer, stirring to dissolve sugar. Add peaches and simmer just until tender, about 20 minutes. Remove peaches from liquid with a slotted spoon, reserving liquid, and set aside just until fruit is cool enough to touch. Pinch the skin from peaches-if the skin pulls off easily-and discard. (If the skins cling, don't fret-the peaches will be beautiful and tasty that way as well.) Transfer peaches to a sealed container, cover with the reserved liquid, and refrigerate for at least 24 hours. The peaches will keep for 1 week tightly sealed in the refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 37204,"Tarte-Tatin: Tatin Pie 1/4 cup butter 1 cup sugar 15 golden delicious apples, cored, peeled and quartered* (See Cook's Note) Juice of 1 lemon 8 ounces /225 g puff pastry dough Sponge toffee or sponge toffee ice cream, for garnish, recipe follows 1 cup sugar 1 cup corn syrup 1 tablespoon vanilla 1 tablespoon baking soda Instructions: Place a 12-inch nonstick skillet on the stove top on medium heat. Melt the butter with sugar and stir until it starts to caramelize, about 15 minutes. Remove from heat and let cool slightly. Preheat the oven to 350 degrees F.
In the same skillet, layer the apples in a circular pattern making sure they are tightly placed and cover the whole surface of the pan. Add another layer of apples and cover them with puff pastry dough folding the dough inside the edges of the pan.
Put the tatin pie in the oven and bake for 30 minutes or until the crust is golden brown.
Remove the tatin pie from the oven and let sit for 5 to 10 minutes before flipping the pie. For Sponge Toffee: Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved. Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes.
Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
Let cool for about 30 minutes and break into pieces. Chocolate Dipped Sponge Toffee: Dip the sponge toffee in chocolate for a homemade crunchy treat. Sponge Toffee Ice Cream: Mix sponge toffee pieces into prepared ice cream. ","[Burgundy, Chardonnay, Riesling, Pinot Grigio]

" 37205,"Baby Greens with Mustard Vinaigrette 1 rounded teaspoon grainy mustard 1 tablespoon red wine vinegar 3 tablespoons extra-virgin olive oil 6 to 8 ounces mixed baby greens, 1 sack Salt and pepper Instructions: Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Gris]" 37206,"Potato-Egg Salad (Ensalada de Papas y Huevos) 3 pounds Eastern or white new potatoes, cut into 1/2-inch dice (about 8 cups) Salt 4 extra large eggs 2 tablespoons white wine vinegar 1/3 cup olive oil 1/4 cup minced fresh chives Freshly ground black pepper 1 bottled roasted red pepper, drained and cut into 1/2-inch dice, optional Instructions: Put the potatoes in a large saucepan or Dutch oven. Pour in enough cold water to cover and add a small handful of salt. Bring to a boil over high heat. Adjust the heat so the water is simmering and cook until the potatoes can be easily pierced with a paring knife, about 10 minutes. While the potatoes are cooking, start making the eggs: Put the eggs in a separate saucepan and pour in enough cold water to cover. Bring to a boil over high heat, then adjust the heat to medium-low. Cook the eggs for exactly 10 minutes. Drain the hot water and cool the eggs in the pan under cold running water for several minutes. Peel, and set aside. When the potatoes are tender, drain them and put them in a serving bowl. Immediately sprinkle the vinegar over them and set aside to cool. Don't stir the potatoes too much while still hot, as they tend to fall apart and look unattractive. Once the potatoes are cool, add the olive oil and chives and stir gently to coat the potatoes with oil. Season the salad, to taste, with salt and pepper and toss again. Cut the eggs into quarters and decorate the top of the salad. Sprinkle with diced red pepper, if using. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37207,"Chocolate Pecan Skillet Cookie 1 1/2 sticks (12 tablespoons) unsalted butter 1 cup packed light brown sugar 1 cup granulated sugar 1 tablespoon pure vanilla extract 2 large eggs, beaten 2 cups all-purpose flour (see Cook's Note) 1/2 cup unsweetened cocoa powder 1 teaspoon fine salt 3/4 teaspoon baking soda 2 cups pecan halves (8 ounces), roughly chopped Vanilla ice cream, for serving, optional Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a 10-inch cast-iron skillet over medium heat, 2 to 3 minutes, then set aside to cool 5 minutes. Whisk the brown sugar, granulated sugar, vanilla and eggs in a large bowl until smooth. Pour in the butter from the skillet and whisk until combined. Do not wipe out the skillet. Whisk the flour, cocoa powder, salt and baking soda in a medium bowl. Stir the flour mixture into the egg mixture with a rubber spatula until just incorporated, being careful not to overmix. Stir in all but 1/4 cup of the pecans. Scrape the dough into the buttered skillet, gently spreading it to the edges and making the top even. Sprinkle the remaining 1/4 cup pecans on top and press lightly with the rubber spatula to make them stick to the dough. Bake until the top is cracked, the edges are slightly browned and crisp and the center is still soft when gently pressed, 40 to 45 minutes. Cool in the skillet on a wire rack for 15 minutes. Cut into wedges and serve warm with ice cream if desired.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 37208,"Grilled Red Onions 1 large red onion Light colored oil such as peanut, vegetable or canola, for drizzling Steak seasoning blend or coarse salt and pepper Instructions: Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize. ","[Syrah, Malbec, Tempranillo, Garnacha]" 37209,"Classic Fried Rice 6 strips bacon, cut 1/2\ pieces 1 egg, beaten 8 green onions and tops, sliced 4 cups cold, cooked rice 1 tablespoon minced garlic 3 tablespoons Kikkoman soy sauce Instructions: Cook bacon in a large skillet over medium heat until crisp. Move bacon to the side of the pan; add egg and scramble. Move egg over and add green onions to the skillet; saute for about a minute. Stir in the rice, add garlic and soy sauce. Toss until mixture is well blended and heated through.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37210,"Cream Cheese Icing 1 pound cream cheese at room temperature 3/4 pound unsalted butter at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1 1/2 pounds confectioners' sugar, sifted Instructions: In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 37211,"French Green Beans 1 pound French green beans (haricots verts) Kosher Salt Instructions: Fill a large saucepan with water, and bring to a boil. Add a handful of salt. Meanwhile, trim the ends off green beans, discarding any that are discolored or damaged. Add to the boiling water, and blanch for 2 to 3 minutes or until crisp tender. Drain the green beans. Immediately submerge in ice water to chill and to retain their bright color. Alternatively, place the green beans in a colander. Place the colander on top of boiling potatoes to steam until tender, occasionally turning to cook evenly, about 3 to 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37212,"Scallop Burger Sliders with a Cilantro-Lime Mayo 1 medium Vidalia onion, finely diced 2 tablespoons butter 2 pounds fresh sea scallops 3 tablespoons all-purpose flour 3 tablespoons bread crumbs 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 egg, beaten 1/2 cup finely chopped fresh chives 1/2 cup chopped fresh cilantro leaves 1 tablespoon fresh lime juice 1 tablespoon grated fresh ginger 2 tablespoons vegetable oil 12 mini burger buns or small soft dinner rolls Cilantro-Lime Mayo, recipe follows 4 tablespoons fresh lime juice 1 garlic clove, peeled 1/2 teaspoon hot sauce (recommended: Tabasco) 1 teaspoon Dijon mustard 1 cup fresh cilantro leaves 1 cup mayonnaise Salt and freshly ground black pepper Instructions: In a small skillet saute onion in butter over medium heat until translucent. Cool. Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.* Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro-Lime Mayo. Serve warm or at room temperature. Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 37213,"Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham 2 teaspoons olive oil 4 (4-ounce) boneless skinless chicken breast halves Salt and freshly ground black pepper 1 tablespoon salt-free lemon and herb seasoning 1 (14-ounce) can water-packed artichoke hearts, drained 1 packed cup basil leaves 2 cloves garlic, peeled 1/2 cup reduced-sodium chicken broth, or more as needed 2 tablespoons olive oil 2 tablespoons grated Pecorino Romano or Parmesan 2 teaspoons olive oil 1 cup diced lean baked ham 1 pound kale, chopped 1 (15-ounce) can pink beans, rinsed and drained 1/2 cup reduced-sodium chicken broth Salt and freshly ground black pepper Instructions: Heat oil in a large skillet over medium heat. Season chicken all over with salt and black pepper. Season with lemon and herb seasoning. Place in hot pan and cook 3 to 4 minutes per side, until cooked through. Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil and cheese. Process until smooth, adding more broth, if necessary, to create a thick sauce. Transfer chicken to a serving platter and top with pesto. To make kale: Heat oil in a large skillet over medium heat. Add ham and cook 2 minutes, until golden brown. Add kale, beans and broth, cover and steam 5 minutes, until kale is tender. Season, to taste, with salt and black pepper. Serve kale alongside chicken. ","[Chardonnay, Vermentino, Gavi, Tempranillo]" 37214,"Tequila Turkey Fettuccini 1-ounce olive oil 1/4 red onion, cut into strips 1/2 tablespoon minced jalapeno 1 tablespoon minced garlic 5 ounces turkey breast, cooked, sliced 1-ounce tequila 4 ounces heavy cream 1/2-ounce fresh lemon juice 1 tablespoon chopped cilantro leaves 9 ounces fettuccini pasta, cooked 2 tablespoons grated Parmesan 2 lime wedges, for garnish 2 sprigs cilantro, for garnish 2 tablespoons diced Roma tomato, for garnish 1 teaspoon freshly ground black pepper Instructions: In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much. Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese. Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 37215,"Grilled Wagyu Flank Steak over Wild Mushroom Ragout in Sun-dried Cranberry Bourbon Demi-glace 1 1/2 pounds wild mushrooms (cremini, shiitake, and oyster) 6 cups chicken stock 4 tablespoons shallots 1 cup chopped scallions 1 cup diced tomatoes 1 cup wine (Chardonnay works well) 1 cup sun-dried cranberries 8 ounces bourbon 4 tablespoons diced shallots 4 cups veal demi-glace 2 (1 1/4 pound) flank steaks Instructions: Wild Mushroom Ragout: Simmer selection of wild mushrooms in chicken stock. Add shallots, scallions, diced tomatoes, and wine of choice. Reduce to \au sec\ or until there is almost no liquid remaining. Set aside. Sun-dried Cranberry Bourbon Demi-glace: Soak cranberries in bourbon for 20 minutes. In saucepan, carefully add the cranberries and bourbon over low heat and flambe. When flames die down, add shallots and continue to simmer. Add veal demi-glace and simmer for a few minutes. Season, to taste. Hold warm until ready to serve. Preheat a grill. Grill flank steak over open flame to desired temperature. Be sure to slice steak against the grain on a slight bias. Fan out flank steak over wild mushroom ragout and top with sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 37216,"The Folded Pizza Pie Marinated Chicken Breast 1/2 cup Italian seasoning blend 1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon minced garlic 1 tablespoon chopped fresh Italian parsley
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 pounds boneless, skinless chicken breast, diced into 1/2- to 3/4-inch cubes
Serving suggestions: pita bread, flour tortillas, Caesar or mixed green salad Instructions: Add Italian seasoning blend, oil, vinegar, garlic, parsley, pepper, salt, cinnamon and nutmeg to a bowl with a lid and mix to combine. Add chicken and refrigerate, sealed, for 12 to 24 hours to allow all ingredients to marry up. Preheat oven to 450 degrees F. Spread chicken evenly on a cookie sheet, add 1/2 cup water and bake until cooked through, 15 to 18 minutes. Serve in pita bread or flour tortillas or on Caesar or mixed green salads. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37217,"Grandma Lee's Hoisin Chicken Pizza 1 package yeast or 2 teaspoons fresh yeast 2 teaspoons sugar 2 teaspoons salt 1/4 cup warm water 4 cups all-purpose flour 1/4 teaspoon five spice powder 1 1/2 tablespoons canola oil 1/2 tablespoon sesame oil 1 3/4 cups warm water 2 cups sliced scallions, save 2 tablespoons for garnish 2 cups diced dark chicken meat 1/4 cup hoisin sauce 1 tablespoon minced ginger 1 tablespoon sambal oelek 2 cups grated mozzarella Salt and pepper to taste Instructions: In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. On a low grill, brush on a little canola oil and mark one side. Brush oil on the raw side and flip. Immediately place toppings and cover with a lid to help retain the heat and assist the cheese melting process. Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting.
In a bowl, mix scallions, chicken, hoisin, ginger and sambal. Season with salt and pepper. Top raw pie with mix then top with cheese. Bake at 375 degrees for 15 minutes. (Because of the raw chicken, we bake it for longer at a lower temperature. Make sure the chicken is fully cooked.) Garnish with scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37218,"Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad 8 portabello mushroom caps Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup 1 (10-ounce) box frozen chopped spinach, defrosted 1 can quartered artichoke hearts, drained well 1 1/2 cups ricotta cheese 1 egg yolk 1 clove garlic, grated with microplane or small side box grater Salt and freshly ground black pepper Freshly grated nutmeg, about 1/8 teaspoon 1/2 cup Parmigiano-Reggiano, a couple of handfuls 6 plum tomatoes, coarsely chopped 1 cup fresh basil leaves, about 20, torn 4 cups crusty bread, torn or coarsely chopped 1 small red onion, very thinly sliced Instructions: Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges. Preheat grill to medium-high and oven to 425 degrees F. Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center. Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg. Remove mushroom caps from grill. To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops. Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine. Serve 2 caps with a pile of salad alongside, if desired, per person. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 37219,"Chai Yai Yai 1 tea bag chai tea 8 oz. hot water 3 oz. milk 1 oz. bourbon 1/4 oz. amaretto (an almond-flavored liqueur) 1/4 oz. Grand Marnier (an orange-flavored liqueur) Lemon wedge 3 whole cloves Instructions: Brew tea in 8 ounces of hot water for three to four minutes. Remove tea bag. In a saucepan, combine the tea mixture and milk and simmer, stirring occasionally. Pour into a coffee mug. Add bourbon, amaretto and Grand Marnier. Stir briefly. Stud lemon wedge with the cloves and add to mixture. ","[Riesling, Gewrztraminer, Moscato, Pinot Grigio]" 37220,"Lemongrass-Panko Crusted Sea Bass 2 cups coconut milk 1 tablespoon fish sauce 1/2 cup clam juice 1/4 white wine 2 kaffir lime leaves 1 tablespoon garlic 2 shallots 1 stalk lemongrass 1 tablespoon fresh ginger 1 ounce green curry paste 1/4 cup brown sugar 1/4 cup lime juice 1/4 cup carrot, small dice 1/4 cup celery, small dice 1/4 cup yellow onion, small dice 1 tablespoon chopped fresh ginger 1 cup basmati rice 3 cups water 1/2 tablespoon turmeric 1/2 cup zucchini squash, julienne 1/2 cup yellow squash, julienne 1/4 cup carrots, julienne 1/2 cup red bell peppers julienne Oil or butter 1/4 cup cayenne pepper 1/4 cup paprika 1 cup grapeseed oil 4 (6-ounce) sea bass fillets Grapeseed oil Instructions: 2 cups panko 3 kaffir lime leaves 2 tablespoons dried lemongrass Preheat oven to 350 degrees F. For the Green Curry Sauce: Combine the coconut milk, fish sauce, clam juice, white wine, kaffir lime leaves, garlic, shallots, lemongrass, ginger and green curry paste into a saucepot. Reduce by 1/3 over medium heat. Add brown sugar and lime juice. Strain through chinois. For the Gingered Basmati Rice: Sweat the carrots, celery, yellow onion and fresh ginger in a medium saucepot. Add basmati rice and toast. Add water and turmeric, and bring to a boil then cover. Finish in the preheated oven for 15 to 20 minutes. For the Stir-Fried Vegetables: Heat saute pan on medium-high heat. Saute vegetables in oil or butter until al dente. For the Lemongrass-Panko Crust: Add panko bread crumbs, kaffir lime leaves and dried lemongrass to food processor and pulse until uniform. Sift through china cap to remove any large chunks. For the Chili Oil: Toast cayenne pepper and paprika in a saute pan over medium heat for 3 to 4 minutes. Add grapeseed oil, remove from heat and let steep for about 5 minutes. Strain through coffee filter. For the Sea Bass: Preheat oven to 400 degrees F. Heat a cast iron skillet on med to medium-low. Crust 1 side of the sea bass with the panko mixture. Season the other side of the fish with salt and pepper. Cook the fish, panko side down, in grapeseed oil until golden brown, about 5 to 7 minutes. Flip the fish and finish in the preheated oven until done (about 6 to 7 minutes depending on the thickness of the fish). Serve the fish with the sauce alongside the rice and vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]

" 37221,"Stovetop Stuffed Artichokes 4 medium artichokes 2 lemons
3 1/2 cups Italian breadcrumbs
2 1/2 cups freshly grated Parmesan 1/2 cup fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
8 cups vegetable stock (two 32-ounce cartons)
4 cloves garlic Homemade or store-bought marinara sauce, recipe follows, for dipping, optional 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
1/4 cup dry red wine
One 28-ounce can San Marzano tomatoes
1 sprig fresh basil
Instructions: To start, trim the artichoke stems to fit nicely inside of a stockpot or Dutch oven with the lid on. Note that the artichokes should be snug to prevent from tipping over while cooking. Use scissors to trim the sharp tips of the leaves. Use a serrated knife to cut off the top inch of each artichoke, then use the tip of a knife to cut out the hairy choke in the center of each. You may need a spoon to help scoop it out. Zest the lemons into a medium mixing bowl and set aside. Remove the ends of the lemon and cut in half across the equator. Push the stem of each artichoke into a lemon half to create a wider base for the artichokes once inside the pot. To the mixing bowl with the zest, add the breadcrumbs, Parmesan, parsley and some salt and pepper and stir to combine. Using a small spoon, pour the breadcrumb mixture into the core of one of the artichokes until it meets the top leaves. Next, sprinkle the breadcrumb mixture around the outside layers, making sure to fill in between all of the leaves. Gently tap the artichoke stem against the counter to ensure the breadcrumbs are settled into place. Repeat with the rest of the artichokes and the remaining breadcrumb mixture. Carefully place the stuffed artichokes (and lemon bases) into the stockpot. Pour the vegetable stock into the pot, making sure not to get the tops of the artichokes wet. The cooking liquid should not be high enough to touch the stuffing. Place the whole garlic cloves into the pot and turn the heat to medium high. Once the cooking liquid begins to simmer, place the lid on the pot and cook until the artichokes are tender and a leaf is easy to remove, 35 to 40 minutes. Using tongs, remove the artichokes from the pot. Discard the lemon bases, garlic cloves, and cooking liquid. Serve the artichokes immediately with marinara sauce for dipping, if desired. Place a saucepot over medium-high heat. Add the olive oil and onions. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Pour in the red wine and cook for 1 minute to reduce. Using your hands or a potato masher, crush the tomatoes and add to the saucepot, including any juices from the can. Stir to combine. Add the basil sprig. Bring the sauce to a simmer and reduce the heat to medium low. Cook until the sauce is thickened slightly, about 15 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 37222,"Hickory Smoked Chicken Wings with Jerk Sauce and Lime 1/2 cup apple cider vinegar 2 tablespoons Jamaican yellow curry powder
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon dark brown sugar
1 tablespoon palm sugar 1 teaspoon dried Thai chilies, ground
1 tablespoon cilantro, roughly chopped, plus more for garnish 1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon kosher salt
1 tablespoon chopped lemongrass
1 tablespoon coriander seeds
1/2 tablespoon granulated sugar
4 pieces star anise
2 cloves garlic, crushed
2 kaffir lime leaves, chopped
30 jumbo chicken wings
1/2 cup lime juice 1/2 cup ground black pepper
1/2 cup cafe black pepper
1 1/2 tablespoons Jamaican yellow curry powder
1/2 tablespoon Thai fish sauce
Kosher salt
1 gallon soy oil Lime halves, for serving Instructions: For the marinade: Whisk together the vinegar, curry powder, fish sauce, lime juice, soy sauce, brown sugar, palm sugar, Thai chilies, cilantro, garlic powder, onion powder, black pepper, salt, lemongrass, coriander, granulated sugar, star anise, garlic and kaffir lime leaves in a large container. Add the chicken wings and enough water to fully cover. Refrigerate overnight. Transfer the chicken wings to hotel pans in a single layer skin-side up, making sure to remove as many seeds or herbs from the marinade as possible. Refrigerate uncovered 1 to 3 hours so the chicken wings lightly dry and build a pellicle. Prepare a smoker with hickory wood and heat it to 225 degrees F. Transfer the wings to the smoker and smoke until just barely cooked on the inside, 2 1/2 to 3 hours. Let cool. For the jerk sauce: Whisk together the lime juice, ground black pepper, cafe black pepper, curry powder, fish sauce and salt to taste in a small bowl. Heat the oil to 350 degrees F in a deep fryer or pot. Place the wings in the oil skin-side up, being careful not to overcrowd the pot. Cook until golden brown, then transfer to a drip tray, rack or paper towels. Brush the jerk sauce on the wings while they are still hot. Serve on butcher paper with the cilantro and limes.
","[Syrah, Zinfandel, Tempranillo, GSM Blend]

" 37223,"Spicy Sweet Popcorn 8 tablespoons (1 stick) unsalted butter 1/3 cup packed light brown sugar 1 tablespoon ground cinnamon 1 teaspoon chipotle powder 1 teaspoon kosher salt 20 cups popped popcorn Instructions: Combine the butter, sugar, cinnamon, chipotle and salt in a saucepan over medium heat and cook, stirring, until the butter melts and starts to bubble, 4 to 5 minutes. Add the popcorn to a large bowl. Working quickly, pour the butter mixture over the popcorn and use 2 rubber spatulas to evenly coat the popcorn.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37224,"Creamy \Grits\ with Creole Shrimp 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 tablespoons butter, divided 4 cloves garlic, finely chopped 1 medium onion, finely chopped 2 ribs celery with green leafy tops, finely chopped 1 small green bell pepper, seeded and finely chopped 4 to 5 sprigs fresh thyme, intact 1 bay leaf, fresh or dried Salt and black pepper 1 tablespoon Worcestershire sauce, eyeball it 1 to 2 tablespoons plus 2 teaspoons hot sauce (recommended: Frank's Red Hot), divided 2 tablespoons all-purpose flour 1/2 cup beer, 1/3 of a bottle 3 cups chicken stock, divided 1 (14-ounce) can diced tomatoes 1 cup chopped frozen okra, optional 1 1/2 pounds peeled, deveined medium to large shrimp, tails removed 1 cup whole milk 1 cup quick cooking (sometimes marked \instant) polenta Instructions: Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf. Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the \grits\ with salt and divide among dinner plates. Serve generous ladles of shrimp and sauce on a bed of creamy \grits. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37225,"Pear Bellini One 15-ounce can pear halves in syrup or juice 1 bottle sparkling rose wine or Champagne, chilled
Instructions: Strain the pears; reserve the liquid. Add the pears to a blender along with 2 tablespoons of the reserved liquid. Blend to a smooth puree. Divide the pear puree between 6 champagne flutes. Top off with sparkling wine, and stir gently. Serve immediately. ","[Prosecco, Cava, Sparkling Ros]" 37226,"Soft Polenta 1 1/2 cups chicken stock 1 1/2 cups heavy cream 1/2 teaspoon freshly grated nutmeg 3/4 teaspoon salt Pinch ground white pepper 5 tablespoons polenta 5 tablespoons semolina 1/4 cup freshly grated Fontina or Telme 1/4 cup freshly grated Parmesan, plus extra for dusting Instructions: In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve. To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 37227,"Squash And Apple Soup 1 medium onion, chopped 1/4 cup STAR Extra Virgin Olive Oil 6 cups diced acorn or butternut squash, about 2 1/2 lb. 2 small Granny Smith apples, peeled, cored and diced 1 tsp. dried thyme leaves 1/8 tsp. ground red pepper, or more to taste 4 cups chicken broth 1 cup half and half Salt and pepper 3/4 cup whipping cream, whipped Sliced green onion Instructions: In large pot, over medium-high heat, cook onion in olive oil until soft, about 3 minutes, stirring several times. Add squash, apples, thyme and red pepper. Cook, stirring frequently, until squash begins to turn golden around edges, about 5 minutes. Add broth and bring to boil. Reduce heat to low, cover and simmer for 1 hour, stirring several times. Turn off heat, uncover and allow soup to cool about 15 minutes. Transfer about 1/3 of soup to blender and process until pureed. Repeat with remaining soup in two more batches. Return pureed mixture to pot and stir in half and half. Return to simmer. Season to taste with salt and pepper. Serve hot, garnished with whipped cream and a few green onion slices.; ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 37228,"Crab Strudel 12 tablespoons (1 1/2 sticks) unsalted butter, divided 3 scallions, chopped 2 garlic cloves, minced 1 teaspoon curry powder 1 pound lump crabmeat, drained and picked to remove shells 2 teaspoons fresh flat-leaf parsley, chopped 1 lime, juiced Kosher salt 1/2 teaspoon freshly ground black pepper 10 sheets phyllo dough
1/4 cup plain dry breadcrumbs Instructions: Preheat the oven to 400 degrees F. Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir. Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture. Melt 10 tablespoons of butter in a small pan and set aside. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling. Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37229,"Wine Steeped Greens 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 clove garlic, cracked from skin 1 1/4 pounds cleaned kale, 1 large bunch, trimmed and chopped 1 cup dry red wine Salt and pepper 2 teaspoons lemon zest, eyeball it Instructions: Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2 turns of the pan, and garlic. Cook garlic a couple of minutes while you chop kale then remove the clove. Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here. Add wine, salt, and pepper and reduce heat to simmer. Steep the greens in wine 10 minutes, stir in zest then serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 37230,"Grilled Artichokes 4 large artichokes 1 lemon, halved 4 tablespoons butter 4 tablespoons olive oil 2 tablespoons white wine 2 tablespoons lemon juice Salt and freshly ground black pepper Spicy Smoked Tomato Mayonnaise, recipe follows 2 tomatoes, halved 2 pasilla peppers, halved 1/4 cup garlic cloves 1/2 pound onions, large, sliced thin 1/2 teaspoon cayenne pepper 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon salt 2 cups mayonnaise Instructions: Preheat an outdoor grill to medium heat. Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand. Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool. Cut in half lengthwise and remove choke with a spoon. Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm. Grill the artichokes, basting with the butter mixture, until until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise. Special equipment: smoker/dehydrator Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe. Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight. Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking. Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes. In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days. Prep Time: 15 minutes Cook Time: 1 to 1 1/2 hours Inactive Prep Time: 8 hours ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 37231,"Pull-Apart Meatball Sandwiches 1 pound ground beef 1/3 cup fresh parsley leaves, chopped 1/4 cup breadcrumbs 1/4 cup milk 2 cloves garlic, grated 1 large egg 1 cup plus 1 tablespoon grated Parmesan Kosher salt and freshly ground black pepper 2 cups marinara sauce One 12-pack pull-apart dinner rolls 6 tablespoons salted butter, melted 1 pound low-moisture part-skim mozzarella, thinly sliced 1 teaspoon dried Italian seasoning Instructions: Mix the beef, parsley, breadcrumbs, milk, garlic, egg, 1/2 cup Parmesan and 1 teaspoon each salt and pepper together in a large bowl. Form into twelve 2-inch meatballs. Combine the marinara with 1/2 cup water in a large saucepot and bring to a simmer over medium heat. Gently add the meatballs to the sauce and simmer until cooked through, about 20 minutes. Preheat the broiler. Split the whole pack of attached dinner rolls in half horizontally. Put the top and bottom halves cut-side up on a baking sheet. Brush with all but 1 tablespoon of the melted butter and broil until toasted, 1 to 3 minutes. Preheat the oven to 400 degrees F. Spread half the mozzarella on the bottom half of the bread. Top with the meatballs, then 1 cup of the marinara sauce. Sprinkle with 1/2 cup Parmesan and top with the remaining mozzarella. Cover with the top bread piece, then brush the roll tops with the remaining tablespoon melted butter. Sprinkle with the remaining tablespoon Parmesan and the Italian seasoning. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37232,"Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula Salt 1 pound penne rigate 2 pints grape tomatoes 8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved 3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling Freshly ground black pepper 4 tenderloin steaks about 1 1/4-inch thick 2 scallions, whites and greens 8 to 10 fresh sage leaves A handful flat-leaf parsley 1 cup Gorgonzola crumbles 1 cup grated Parmigianino-Reggiano, a few generous handfuls 1 cup basil leaves, about 20, torn or shredded 2 cups coarsely chopped arugula Instructions: Preheat oven to 450 degrees F. Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.
Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes.
Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.
Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.
When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat. Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it. Take the tomatoes and garlic out of the oven. Turn the oven off. Top the meat with the gorgonzola and transfer the skillet to the oven. Let the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.
Remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
Serve meat with pasta alongside. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 37233,"Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce and Pickles 1 boneless pork butt, about 4 pounds 3 tablespoons dark brown sugar 2 tablespoons Essence, recipe follows 1 tablespoon salt 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon freshly ground black pepper 1 tablespoon cayenne Wet Mop Basting Sauce, recipe follows Barbecue Sauce, recipe follows 1 (16-ounce) jar thin sliced dill pickles Brioche 1 cup white vinegar 1 cup apple cider vinegar 1 tablespoon dark brown sugar 1 tablespoon red pepper flakes 1 tablespoon cracked black pepper 1 tablespoon salt 1 cup apple cider vinegar 1 cup ketchup 3 tablespoons packed dark brown sugar 1 tablespoon yellow mustard 1 tablespoon molasses 1 teaspoon salt 1/2 teaspoon dried crushed red pepper Instructions: Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight. Preheat an oven or smoker to 225 degrees F. Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side. The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight. In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 37234,"Blistered Shishitos 8 ounces shishito peppers, rinsed and patted completely dry 1 tablespoon vegetable oil Flaky salt and lemon juice, for sprinkling Instructions: Heat a large cast-iron skillet over high heat. Toss the shishitos with the vegetable oil. Add the shishitos to the skillet in one layer. Set a second skillet on top to weigh down the peppers; cook until blistered, about 2 minutes. Toss, then continue cooking with the skillet on top until blistered and slightly wilted, 2 to 3 minutes. Sprinkle with flaky salt and lemon juice. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 37235,"Four-Bean Chili 2 large onions, chopped 1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 ounces tomato paste (about 1 tube)
1/4 cup chili powder
1 teaspoon chipotle powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
4 cloves garlic, chopped
6 cups vegetable broth
One 28-ounce can diced tomatoes
2 cups canned (drained) or frozen corn
One 15-ounce can black beans
One 15-ounce can garbanzo beans
One 15-ounce can kidney beans
One 15-ounce can pinto beans
2 teaspoons Worcestershire sauce Sour cream or Greek yogurt Shredded Cheddar Cooked chopped bacon Chopped yellow onions Chopped chives Sliced jalapenos Corn chips, such as Fritos Tortilla chips Instructions: For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally. Serve the chili with the toppings bar. ","[Malbec, Zinfandel, Tempranillo, Garnacha]

" 37236,"Smothered and Covered Chicken and Gravy 2 tablespoons unbleached all-purpose flour 1 teaspoon onion powder 1 teaspoon paprika 1/4 teaspoon cayenne pepper, or to taste Coarse salt and freshly ground black pepper 1 tablespoon canola oil 4 chicken leg quarters (2 pounds) 2 onions, sliced 2 cloves garlic, very finely chopped 1 cup homemade chicken stock or reduced-fat low-sodium chicken broth, warmed 2 sprigs fresh thyme 1 bay leaf, preferably fresh Instructions: Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel] " 37237,"Sauteed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce 2 tablespoons cooking oil 2 tablespoons butter 12 large shrimp, peeled, deveined, tail on Salt and freshly ground pepper Thai Spiced Eggplant, heated, recipe follows Thai Red Curry Sauce, heated, recipe follows Basil leaves, chiffonade 2 tablespoons peanut oil 4-inch piece ginger skin on, sliced and smashed 1 large lemon grass, white part only, about 4-inch piece, smashed 1 (2-inch) piece galangal, peeled and chopped 2 dried red Thai chiles 2 teaspoons cumin powder 1 teaspoon sweet paprika 2 teaspoons red Thai curry paste 1/4 cup tomato concassee 2 cups unsweetened coconut milk 2 to 3 tablespoons lime juice 2 to 3 tablespoons fish sauce 1/2 cup Kaffir lime leaves 1 cup Thai basil leaves Salt and sugar, to taste 1 Globe eggplant, or 4 Chinese eggplants 2 tablespoons peanut oil, divided 1 tablespoon butter 1 teaspoon minced jalapeno 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon minced white onion 1/4 cup tomato concasse 1 teaspoon sugar 1/2 tablespoon cumin powder 1/2 tablespoon coriander powder Salt and ground black pepper 1 tablespoon chiffonade cilantro 1 tablespoon chiffonade Thai basil Instructions: In a large saute pan, over high heat combine the oil and butter. Saute the shrimp until they are just pink, about 3 to 4 minutes, and season with salt and pepper. To serve, place 1/4 cup of the Thai Spiced Eggplant in the center of a plate. Arrange 3 of the sauteed shrimp on top and nap with 1/4 cup of the sauce. Garnish with chiffonade of basil leaves. In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal. Cook until glossy and aromatic, stirring constantly, about 2 minutes. Add the Thai chiles and stir-fry another 30 seconds. Add the cumin, paprika, red Thai curry paste and tomato. Cook another 1 to 2 minutes, stirring constantly. Deglaze the saucepan with coconut milk and bring mixture to a boil. Lower heat to a simmer, add the lime juice, fish sauce, lime leaves and basil. Allow to simmer for 10 minutes and reduce slightly. Season, to taste, with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed. Preheat a grill. With a fork, poke eggplant several times. Rub with 1 tablespoon of peanut oil. Grill until completely tender. Remove pulp from the charred skin and roughly chop the pulp. In a medium saute pan, heat the remaining 1 tablespoon peanut oil and butter. Over medium heat, saute the jalapeno, garlic, ginger, and onion until glossy and aromatic, about 2 minutes. Add the tomato and eggplant pulp. Stir until well blended. Add the sugar, cumin, and coriander. Season, to taste, with salt and pepper. Cook over low heat for about 15 minutes, stirring occasionally. Taste and correct seasoning with salt and pepper. Turn off heat and stir in cilantro and Thai basil. Use as needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37238,"Apple Charlotte 4 tablespoons unsalted butter, plus 10 tablespoons, softened 6 pounds mixed tart apples, peeled, cored and chopped
1/2 teaspoon lemon zest, plus 2 tablespoons lemon juice 3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract 22 slices thin-slice white bread, crusts removed Whipped cream or ice cream, for serving
Instructions: Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread. Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold. Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37239,"Green cl Mashers 2 pasilla peppers 1 serrano pepper 1 tablespoon canola oil 2 pounds russet potatoes, peeled and quartered 1/2 cup sour cream 1/4 cup 2 percent milk 1/4 cup butter, unsalted 1 cup shredded pepper jack 1 teaspoon salt 1 teaspoon freshly cracked black pepper 1/4 cup chopped cilantro leaves, for garnish 1/4 cup cotija cheese, for garnish, optional Instructions: Heat a grill or broiler to medium-low. Rub the peppers lightly with the canola oil and put on a sheet pan. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside. Add the potatoes to a large pot and cover with salted water. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers. Mash by hand with a potato masher and adjust seasoning, if needed. Hold warm until ready to serve. Transfer to a serving bowl and garnish with cilantro and cotija, if desired. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 37240,"Pomegranate and Peach Punch 1 oz Smirnoff Pomegranate Martini 1/2 oz Stirrings Peach Liqueur 1 oz Ginger Ale Instructions: Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve! ","[Sparkling wine, Moscato, Riesling]" 37241,"Porcini Pesto Pasta One 14-gram package dried porcini mushrooms (about 1/2 cup) 3 fresh lasagna sheets (200 to 250 grams) 1/2 cup lightly packed fresh basil 1 tablespoon lightly packed tarragon 2 tablespoons finely grated Pecorino cheese 1 tablespoon finely chopped walnuts 1 small garlic clove, minced 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 2 tablespoons unsalted butter (28 grams) 1 medium shallot, finely minced 1/4 cup dry white wine 1 tablespoon unsalted butter (14 grams) 1/4 cup panko breadcrumbs 1/4 cup finely grated Pecorino cheese, plus more for serving Zest of 1/2 a lemon 1 teaspoon finely chopped basil 1 teaspoon finely chopped tarragon Kosher salt Freshly ground black pepper Instructions: For the pasta: Soak the dried porcini mushrooms in 1 cup hot tap water for 25 minutes to rehydrate. Lay the lasagna sheets out on a cutting board and cut into long strips about 1 1/2 centimeters (3/4-inch) wide. Meanwhile, in the bowl of a small food processor or a mortar and pestle, combine the basil, tarragon, Pecorino, walnuts and garlic and blitz to finely chop. Add the olive oil and season with salt and pepper and continue to blitz until well combined but still a bit textured. Heat the butter in a saut pan over medium heat and add in the shallot. Season with salt and pepper and cook until tender and just slightly golden, about 3 minutes. Meanwhile, remove the porcini mushrooms from their liquid and reserve both. Gently squeeze the mushrooms to remove excess water and roughly chop. Add to the pan and continue to cook on medium heat until the mushrooms are lightly golden, about 2 to 3 minutes. Add the white wine and cook for 2 minutes, or until most of the wine has been absorbed. Pour 1/2 cup of the porcini steeping liquid into the pan, being careful to leave any grit that may have settled at the bottom of the liquid behind and discard the rest. Simmer until the liquid has reduced by about half. Place a large pot of water over high heat, season well with salt and bring to a boil. Cook the pasta for 2 to 3 minutes, or just until al dente. Reserving approximately 1 cup of cooking liquid, transfer the pasta from the pot directly into the mushroom mixture and stir in the herby pesto. Add a few tablespoons of the pasta cooking liquid to bring everything together and turn the heat down to low and allow the pasta to keep warm while you make the crunchy topping. For the topping: Melt the butter in a small skillet over medium-high heat. Add in the panko and cook, stirring constantly, until golden and crisp, about 1 minute. Transfer the panko to a small bowl and allow it to cool slightly before tossing in the Pecorino, lemon zest and herbs. Then season to taste with salt and pepper. Add a splash more of the pasta cooking liquid to the pasta if it seems a bit thick. Serve immediately sprinkled with the topping and additional Pecorino, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 37242,"Buttered Pasta for Children 1 pound bowtie pasta 6 tablespoons unsalted butter, cut into pieces Kosher salt and freshly ground black pepper Freshly grated nutmeg Freshly grated Parmesan Instructions: Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 12 minutes. Drain pasta in a colander, leaving 3 to 4 tablespoons pasta water in the bottom of the pot. Return pot to a low heat. Whisk the butter in bit by bit, letting each piece melt completely before adding the next, to make a creamy sauce. Toss the pasta in the sauce. Season with salt and pepper and nutmeg if desired. (Add a little warm water if the pasta looks shiny.) Transfer to warmed bowls and serve warm, with Parmesan sprinkled over each dish if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 37243,"Ricotta Tart: Torta di Ricotta 1/2 cup sugar 1/2 cup (stick) unsalted butter 1 egg 4 tablespoons milk or water 1/2 teaspoon baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/2 pounds ricotta 1/2 cup sugar 4 eggs 1 teaspoon vanilla extract 1 egg Salt Water Instructions: For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm. For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix. Preheat the oven to 350 degrees F. Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan. In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37244,"Latke Corned Beef Sandwich with Apple and Sour Cream Slaw 3 pounds russet potatoes, peeled 1/3 cup matzo meal 1/4 cup finely chopped fresh chives 2 tablespoons all-purpose flour 2 teaspoons kosher salt 1 teaspoon coarsely ground black pepper 2 eggs 1/2 red onion, minced (about 1/2 cup) 1/2 cup extra-virgin olive oil, plus more as needed 1 pound lean corned beef, thinly sliced Apple and Sour Cream Slaw, recipe follows 1/4 cup sour cream 1/8 cup apple cider vinegar 1 tablespoon yellow mustard 1/2 tablespoon honey 1/2 tablespoon extra-virgin olive oil 1/4 teaspoon ground cinnamon Kosher salt and freshly ground black pepper 1/8 cup freshly squeezed lemon juice 4 Granny Smith apples, coarsely grated on box grater 1 shallot, grated(1/4 cup) Instructions: Grate the potatoes on a box grater, using a large grate, into a large bowl. Rinse the potatoes by covering with water and then drain the water from the potatoes, squeezing out as much water as possible. Add the matzo meal, chives, flour, salt, pepper, eggs and onions to the potatoes and mix well. Heat the oil in a large frying pan over medium-low heat. Measure 1 cup of the potato mixture and add to the pan. Flatten the latke slightly with a spatula. Fry the latke until the edges are golden brown, 6 to 8 minutes each side. Transfer to a wire rack to drain. Repeat until all the potato mixture is used, adding oil as necessary. Place 4 ounces corned beef on top of 1 latke. Top with the Apple and Sour Cream Slaw and with another latke. Add the sour cream, vinegar, mustard, honey, oil and cinnamon to a large bowl. Mix well and sprinkle with salt and pepper. Add the lemon juice, apples and shallots and toss to combine. Let the slaw stand at room temperature, about 20 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37245,"El Fenix's Crepe Faustina 1 cup plus 3 tablespoons all-purpose flour 1 cup yellow cornmeal Pinch salt 1 cup milk 2 eggs 1 tablespoon margarine, melted Sour Cream Sauce, recipe follows 12 ounces cooked shredded chicken breast Guacamole, recipe follows Taco Salad (chopped lettuce and diced tomatoes, tossed in oil and red wine vinegar) 3/8 cup vegetable oil 1/2 cup all-purpose flour 2 cups water 1 teaspoon chicken bouillon 1/2 teaspoon salt 1/8 teaspoon white pepper 16 ounces sour cream 6 ripe California avocados 1 cup canned tomatoes, drained and coarsely chopped 2 tablespoons bottled hot sauce (recommended: El Fenix) 2 tablespoons vegetable oil 1 teaspoon salt 1/2 teaspoon minced garlic Instructions: In a large bowl, mix all ingredients until well incorporated and smooth. Heat a small nonstick pan over medium heat. Pour 1/2 cup of the mixture into pan and quickly tilt to cover pan. When edges appear dry, loosen from sides of pan and gently remove crepe. Repeat until all the batter is used up. Layer crepes with waxed paper for later use. To assemble each serving, you will need 1 Cornmeal Crepe, 6 tablespoons Sour Cream Sauce, 3 ounces shredded chicken breast, Guacamole, and Taco Salad. In the center of a crepe, layer 3 ounces chicken, Guacamole, and Taco salad. Carefully fold 2 sides of the crepe inward to shape. Plate crepe, seam side down, and top with Sour Cream Sauce. In a large saucepan over medium-high heat, heat the vegetable oil. When hot, add flour to make a roux. Cook, stirring constantly for about 1 minute, or until flour is lightly golden. In a separate pan, bring the water and bouillon to a boil, add salt and pepper, and then add to roux. Continue cooking until flour is cooked and slightly thickened. Stir in sour cream until heated through. Keep warm until ready to use. Remove avocados from peel and dice into 1/2-inch cubes. Add tomatoes, hot sauce, oil, salt and garlic. Mash with a potato masher until some of the avocado is smooth, leaving some of the remaining avocado chunky. Stir if all ingredients are not incorporated. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37246,"Dried Fruit Chutney 1/4 cup extra virgin olive oil 1/2 cinnamon stick 3 star anise 2 cloves 1/2 teaspoon brown mustard seeds 1/4 dried pasilla de Oaxaca cl 2 cups orange juice 2 cups apple cider 1 cup dried sour cherries 2 cups sliced dates 1 teaspoon packed grated orange zest 1/4 cup julienne strips peeled ginger 2 cups quartered dried apricots 2 cups fresh cranberries 1 1/2 tablespoons fennel, preferably Lucknow 1 teaspoon yellow mustard seeds 1/4 cup cider vinegar Kosher salt Instructions: Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers and cook the cinnamon, star anise, and cloves for 1 minute. Add the brown mustard seeds and cl. When the seeds pop and are fragrant, after about 30 seconds, remove the pan from the heat and carefully add the orange juice and apple cider. Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid is reduced and the fruits are softened and tender, about 1 1/2 hours. Stir in salt to taste. Let the chutney cool completely before serving. The chutney keeps in an airtight container in the refrigerator for 1 week. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 37247,"Cinnamon Raisin and Chocolate Bread Pudding 4 large egg yolks 3 large eggs 2/3 cup sugar 4 cups whole milk 1 1/2 teaspoon vanilla extract Pinch fine salt Pinch ground nutmeg One 1-pound store-bought loaf cinnamon-raisin bread, cut into 1-inch pieces and left out overnight to dry out 4 ounces semi-sweet chocolate, chopped Unsalted butter for preparing the pan Instructions: To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl. In a medium saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside. In a bowl, evenly toss the bread and chocolate together and then put into a buttered 8-cup gratin dish. Pour the custard over the bread. Stir the bread a little so the custard settles evenly in the pan. Cover tightly with foil and set aside for 10 minutes. Place a rack in the middle of the oven and preheat to 325 degrees F. Place the gratin dish in a larger baking dish and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish. Bake the bread pudding until just set, but still wiggle-y, about 40 minutes. Remove from the oven and cool completely before serving. ","[Chardonnay, Pinot Gris, Moscato, Riesling]" 37248,"Steak Sandwiches with Blue Cheese and Roasted Shallots 6 crusty rolls, such as a Portuguese, split 1/3 cup Dijon mustard 1 1/2 pounds grilled medium rare steak, thinly sliced Kosher salt and freshly ground black pepper 12 ounces Saga blue cheese, cut into 12 slices Roasted Shallots, recipe follows, roughly chopped 4 cups loosely packed watercress, washed and dried 8 shallots, unpeeled 1/4 cup extra-virgin olive oil 1 tablespoon kosher salt, plus additional for seasoning Freshly ground black pepper Instructions: Preheat the broiler. Spread the rolls out on a pan and toast on both sides. Slather the bottom 1/2 of each roll with some of the mustard and top with slices of the steak, overlapping the slices slightly. Season, to taste, with salt and pepper. Cover each portion of meat with 2 slices of cheese. Broil until the cheese is lightly browned and melted, about 1 minute. Transfer the open-faced sandwiches to the work surface. Top each sandwich with some of the roasted shallots and watercress. Slather the tops of the rolls with the remaining mustard and cover the sandwiches. Slice in 1/2 and serve. Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with olive oil, 1 tablespoon salt, and pepper, to taste. Spread out on an aluminum foil-lined baking sheet. Bake until the shallots are very tender, about 40 minutes. Set aside to cool. Slice off the tips of the shallots and discard. Gently squeeze the shallots from their skins and season with additional salt and pepper, to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 37249,"Lamb Kebabs with Tamarind Sauce 1 teaspoon coriander seeds 1/2 cinnamon stick 2 (7-ounce) packages tamarind paste* 1 (14-ounce) can coconut milk Juice of 1 grapefruit 1 1/2 cups water 1/2 cup sugar 1/2 tablespoon smashed fresh ginger Kosher salt and freshly ground black pepper 1 shallot, diced 1/2 tablespoon finely chopped fresh ginger 1 clove garlic, finely chopped 2 tablespoons vegetable oil 1 tablespoon freshly ground black pepper 1 (2-pound) boned lamb leg, silver skin removed and diced into 1-inch cubes 1 medium red onion, cored and cut into 1-inch cubes* Bunch fresh mint Kosher salt Black Eyed Peas and Rice, recipe follows Special Equipment: wooden skewers, soaked in water 1 teaspoon vegetable oil 1 reserved red onion core, finely diced 3 cloves garlic, minced Kosher salt and freshly ground black pepper 1 1/4 cups parboiled (long grain) rice 2 1/4 cups water 1 (15-ounce) can black eyed peas, rinsed and drained Bunch fresh mint, stemmed Instructions: *Cook's Note: Reserve the inner core of the red onion for the Black Eyed Peas and Rice recipe For the tamarind sauce: Put the coriander seeds and cinnamon stick into a saucepan and toast over medium heat for 1 minute. Stir in the tamarind, coconut milk, grapefruit juice, water, sugar, ginger, salt, and pepper to taste, breaking up the tamarind with a spoon. Bring the ingredients to a boil, and then reduce the mixture to a simmer. Cook until the sauce has thickened, about 15 to 20 minutes. Strain the sauce into a bowl, and adjust the seasonings with salt, and black pepper, to taste. For the marinade: Combine the shallot, ginger, garlic, oil, and black pepper in a bowl, and mix. Add the lamb pieces to the mixture and toss to coat evenly. Cover the bowl with plastic wrap and place in the refrigerator to marinate for a minimum of 30 minutes and a maximum of 24 hours. For the kebabs: Preheat a grill to medium-high and lightly oil the grates. Assemble the kebabs by threading 1 piece of red onion onto a wooden skewer that has been soaked in water, followed by 1 piece of lamb through the same skewer, so the meat is resting on the red onion. Skewer the mint stems and leaves, wrapping them around the red onion and the lamb. Repeat with the remaining ingredients. Grill the kebabs until the lamb is medium-rare, approximately 10 to 12 minutes, turning frequently. Transfer the kebabs to a serving platter and serve with the Tamarind Sauce and the Black Eyed Peas and Rice. *Can be found at specialty Asian markets . Heat the vegetable oil in a saucepan over medium-high heat. Add the onion and garlic to the pan and cook until the onion is translucent. Season the mixture with salt, and pepper, to taste. Add the rice, stirring to coat the grains in the oil. Pour in the water, and stir to separate the rice. Bring the ingredients to a boil, and at this point, reduce the heat to a simmer, and place a lid over the pot. Cook the rice until tender, about 15 minutes. Add the black eyed peas to the pot 5 minutes before the end of the cooking process. Transfer the finished dish to a bowl, let it cool slightly, and garnish with the mint. ","[Syrah, Grenache, Tempranillo, Garnacha]" 37250,"Panino alla Margherita 2 slices (1/2-inch-thick; about 2 ounces) fresh mozzarella 2 slices (1/2-inch-thick) rustic white bread Salt and freshly ground black pepper 2 slices (1/4-inch-thick) tomato 6 medium fresh basil leaves or 3 large 2 teaspoons (about) olive oil Instructions: Place the mozzarella atop 1 bread slice. Sprinkle with salt and pepper. Add the tomato slices and then the basil leaves. Top with the second bread slice. Brush both sides of the sandwich with the oil. Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 37251,"Shirley Temple 2 slices lime 2 maraschino cherries ice 1 tablespoon grenadine syrup 8 ounces ginger ale Instructions: Muddle two slices fresh lime and one maraschino cherry in a glass. Add ice, one tablespoon grenadine syrup and eight ounces ginger ale. Garnish with a second maraschino cherry. ","[Chardonnay, Moscato, Riesling]" 37252,"Countdown #10 Stove Top Candied Sweet Potatoes with Crunchy Topping 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes Salt
3/4 cups chicken broth 1/3 cup brown sugar 3 tablespoons butter plus 2 tablespoons melted 1 generous pinch pumpkin pie spice Freshly ground black pepper 1 1/2 cups corn cereal (recommended: Corn Flakes) 1/2 cup pecans, chopped 2 tablespoons maple syrup 1 1/2 cups mini marshmallows Instructions: Place the sweet potatoes in a large pot. Add enough cold water to cover by 2 inches. Add a generous pint of salt and bring to a boil over medium-high heat. Cook until the potatoes are slightly soft but still hold their shape, 10 to 12 minutes. Strain and place back in the pot.
Combine the chicken broth and brown sugar in a 10-inch skillet over medium heat and cook until reduced by half, about 5 minutes. Add 3 tablespoons of butter, pumpkin pie spice, a generous pinch of salt and pepper, and stir to combine. Add the cooked sweet potatoes and gently toss to coat. Cook until the liquid has reduced down and is a syrupy consistency and the sweet potatoes are tender, about 5 minutes, making sure to stir every minute.
In a large bowl combine the corn cereal, pecans, maple syrup, and 2 tablespoons melted butter and stir until combined. Set aside.
Top the sweet potatoes with an even layer of marshmallows and let cook for 3 minutes to allow them to melt a bit. Top with the crunchy topping. Reduce heat to low and cook until marshmallows are completely melted, about 2 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37253,"Triple Chocolate Brownies 3 sticks plus 2 tablespoons unsalted butter 12 ounces best-quality bittersweet chocolate 6 eggs 1 3/4 cups superfine sugar 1 tablespoon pure vanilla extract 1 1/2 cups plus 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 cup white chocolate buttons, chips, or morsels 1/2 cup semisweet chocolate buttons, chips or morsels Approximately 2 teaspoons confectioners' sugar, for garnish Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment. Instructions: Preheat the oven to 350 degrees F. Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract. Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin. Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool. To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve. ","[Port, Tawny Port, Ruby Port, Moscato]

" 37254,"Fancy Yankee Pot Roast 1/4 cup pure olive oil 3 onions, sliced One 3- to 4-pound top or bottom round beef roast Flour for dredging 8 slender carrots, or fatter ones cut in half or quartered 3 ribs celery, cut in half 2 1/2 cups beef broth 1 1/2 cups hearty red wine 5 or 6 sprigs fresh thyme 1 rounded teaspoon freshly ground black pepper Salt to taste 2 tablespoons unsalted butter at room temperature 2 rounded tablespoons flour Instructions: In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
When the beef is falling-apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately. Image courtesy of Jeffrey Allen. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 37255,"Grilled Banana Butterscotch Toffee Pudding One 3.4-ounce box instant butterscotch pudding One 14-ounce can sweetened condensed milk
3 cups heavy whipping cream
4 bananas, peel on, stems cut off and sliced in half lengthwise
1 tablespoon unsalted butter, melted
One 11-ounce box vanilla wafers
Two 1 1/2- to 2-ounce toffee bars, such as Butterfinger or Heath, crushed
Instructions: Combine the butterscotch pudding mix, condensed milk and 1 1/2 cups water in a bowl and use an electric mixer to mix well. Refrigerate until set up according to the package directions. Whip the cream in another bowl until soft peaks form. Gently fold half of the whipped cream into the set pudding. Fold in the second half until it's light and fluffy, taking care not to overmix. Refrigerate until ready to assemble the banana pudding. Preheat an outdoor grill or a grill pan to medium-high heat. Brush the cut side of each banana with the melted butter. Grill, cut-side down, until grill marks appear, about 2 minutes. Flip and let cook an additional 30 seconds to 1 minute. Remove from the grill and let cool until cool enough to touch. Peel, then slice 1/4-inch-thick. Line the bottom of a 9-by-13-inch baking dish with a layer of vanilla wafers. Layer on half of the butterscotch pudding, then half of the bananas, then a light sprinkle of crushed toffee bar. Repeat the layers, for a total of 2 layers. Refrigerate 4 hours or up to overnight before serving. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 37256,"Seared Filet Roulade 1 tablespoon balsamic vinegar 1 tablespoon chopped basil 1 teaspoon chopped shallots 1 teaspoon chopped garlic 2 roma tomatoes, sliced and seeded Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, plus 2 tablespoons 1 (8-ounce) filet mignon 4 sprigs rosemary Instructions: Preheat the oven to 400 degrees F. In a bowl combine vinegar, basil, shallots, garlic, tomatoes, salt, and freshly ground black pepper. Add the 2 tablespoons of the olive oil and whisk together. Slice the filet to desired thickness long-ways, leaving 1 end of the filet uncut so that you have a slice about 12 inches long. Lay the tomato mixture on the filet, and begin rolling to create the \roulade. Once the filet is filled and rolled tightly, tie it with butcher's twine around the middle of the filet to hold it together. Take the sprigs of rosemary and push them through the filet to create a seal. Heat a pan over medium-high heat and add the remaining 2 tablespoons of oil. Season filet with salt and pepper, to taste. Sear for 3 to 4 minutes on each side. Finish in the oven for 6 to 10 minutes, or until desired temperature is reached. Once out of the oven, remove the string and rosemary, and replace with new rosemary for garnish and to hold the filet together. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 37257,"Shrimp with Tomatoes, Basil, and Garlic 1/2 cup quartered vine-ripened grape or cherry tomatoes 2 teaspoons finely chopped fresh basil leaves Kosher salt and freshly ground black pepper 6 ounces medium-large shrimp, shelled and deveined 2 teaspoons extra-virgin olive oil 1/2 small clove garlic, minced Instructions: In a medium bowl, combine the tomatoes and basil. Season with salt and pepper to taste and set aside while you saute the shrimp. Put the shrimp in a pie pan and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pan. Heat a medium skillet over medium heat. Season one side of the shrimp with salt and pepper; add the oil to the pan and turn the heat to high. Invert the pie pan over the skillet so the shrimp fall into the pan all at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add the garlic to the pan. Turn the shrimp over with tongs. Turn the heat off and cook the shrimp for 1 minute in the residual heat of the pan. Shake the pan to combine the shrimp with the garlic and then transfer them to the bowl with the tomato mixture. Toss to combine. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37258,"Lobster Souffle 3 (1 1/2 pound) lobsters 4 cups water 2 tablespoons olive oil 2 tablespoons plus 2 teaspoons cognac, divided 1 cup coarsely chopped onions 1/2 cup coarsely chopped carrots 1 rib celery, coarsely chopped 1 1/2 cups coarsely chopped fresh tomato 1 large sprig fresh thyme 1 large sprig fresh tarragon 2 bay leaves 2 to 3 tablespoons tomato paste 1 1/2 cups white wine Salt Freshly ground black pepper 1 tablespoon potato starch, arrowroot or cornstarch 3 tablespoons water 1/2 cup heavy cream 2 tablespoons unsalted butter, cold 7 tablespoons butter, plus more for greasing souffle dish 1 1/2 teaspoons freshly chopped tarragon leaves 4 tablespoons all-purpose flour 1 1/2 to 1 3/4 cups whole milk Salt Pepper 6 large eggs, separated 1/4 cup grated Parmesan 1 cup grated Gruyere or Emmenthaler cheese Truffle slices, for garnish, optional Instructions: For the lobsters: Place the lobsters into a large stainless-steel pot and add about 4 cups of water. Cover, and bring to a strong boil, which may take nearly 10 minutes. Reduce the heat to medium, and continue boiling gently, still covered, for about 5 minutes. Set aside, covered, for 30 to 45 minutes, until the lobsters in the pot are cool enough to handle. Retain the broth for use in the sauce. Break off the tails and claws from each of the lobsters, and crack the shells, taking care to retain any liquid released and add it to the broth. Remove all the meat, split the tail in half lengthwise, and remove and discard the intestinal tract. Cut each half tail into 3 or 4 pieces, and halve the claw meat. Arrange all the meat in a gratin dish lined with plastic wrap. Set aside. The recipe can be prepared ahead to this point and refrigerated. Reserve the shells for the sauce. For the Americaine sauce: Heat the olive oil in a very large saucepan. Cut the lobster bodies open, and remove and reserve any liquid tomalley or row in a bowl. Cut each body into 4 or 5 pieces and add to the pan along with the shells from the tails and claws. Saute over high heat for 10 to 12 minutes, until the shells begin to brown and become crusty, and most of the moisture has evaporated. Add 2 tablespoons cognac to the pan and carefully light it to flambe the shells. Add the onion, carrot, and celery and cook with the shells for 4 to 5 minutes. Add the tomato, thyme, tarragon, bay leaves, tomato paste, wine, and reserved lobster broth. Bring to a boil and boil gently for 40 to 45 minutes. Season with salt and pepper, to taste. Strain the mixture through a colander set over a bowl, and shake the colander to get out as much juice as possible. Strain the juice again through a very fine strainer. Pour the liquid into a saucepan and reduce it to about 3 cups. Mix the potato starch (or arrowroot or cornstarch) with the water and stir it into the boiling reduced liquid. Return it to a boil and stir in 1/2 cup heavy cream, remaining 2 teaspoons cognac, and salt and pepper to taste. The sauce is now ready. Break cold butter into pieces and distribute them on top of the sauce. When the butter has melted, spread it lightly over the surface of the sauce with the tines of a fork. This will prevent the sauce from forming a skin or discoloring. The butter will be stirred into the sauce at serving time. Prepare the lobster: When you are ready to complete the recipe, melt 4 tablespoons butter. Unwrap the plastic wrap from the reserved lobster and pour the butter gently over the meat. Season with salt and pepper and sprinkle on the tarragon. Bring the plastic wrap back over the lobster meat so the meat is held tightly together and can soak up the butter. For the souffle: Make the bechamel sauce by melting 3 tablespoons butter in a saucepan and cooking until it is light brown in color to give some intensity to the sauce. Add the flour and mix well. Stir in the milk and season with salt and pepper. Mix well with a whisk, bring to a boil, and boil for about 30 seconds. Continue whisking while adding 4 egg yolks to the hot bechamel and stir well to incorporate. (Reserve the remaining 2 egg yolks for another recipe.) Preheat the oven to 375 degrees F. Lightly butter a 6 or 7-cup gratin dish and sprinkle with 2 to 3 tablespoon of the grated Parmesan, tilting the dish so the cheese sticks to the butter and coats the bottom and sides. Tap out and reserve any excess cheese for use on top of the souffle. Beat the 6 egg whites until firm but not dry. Add about 1/3 of the egg whites to the bechamel and mix with a whisk to incorporate. Add the remaining whites and the Gruyere and fold in with a rubber spatula. It is important to work quickly so the beaten egg white gets incorporated into the mixture without getting grainy. Pour into the prepared dish and sprinkle on the remaining Parmesan. Place in the center of the oven and bake for about 35 minutes, or until golden, crusty, and brown. While the souffle bakes, place the lobster meat into a 170 degree F oven for 20 to 25 minutes, or just until warmed through, leaving it in the plastic wrap. The lobster should be warm but not hot. If heated too fast or at too high a temperature, it toughens. Just before serving, heat 6 soup plates in the oven. Divide the lobster meat among the warm soup plates, bring the sauce to a boil, and spoon it over the lobster meat in each plate. Spread the meat to create a little space in the center of each plate. Spoon about 1 cup of the souffle, along with some of the crust, into the middle of each plate. Garnish with truffle slices, if using. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 37259,"Maple Hot Toddy 1.5 oz Crown Royal? Maple Finished Whisky .25 oz Lemon Juice .5 oz Honey Syrup (equal parts honey and water) 1 splash hot water 1 piece cinnamon stick 1 piece lemon twist. Instructions: How to mix:

1. Shake all ingredients (except hot water), and pour into a coffee mug.
2. Garnish with a lemon twist spiked with cloves and a cinnamon stick. ","[Bourbon, Rye, Scotch, Port]" 37260,"Honey-Balsamic Lamb Chops 1/3 cup balsamic vinegar 1 garlic clove 2 tablespoons honey 1/2 cup packed fresh parsley leaves 3/4 cup vegetable or canola oil Salt and freshly ground black pepper 8 small lamb chops 2 tablespoons olive oil 1/2 tablespoon chopped fresh rosemary leaves Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In the bowl of a food processor, combine the balsamic vinegar, garlic, honey, and parsley. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste. Reserve in a small bowl. Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare. Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side. ","[Barolo, Syrah, Tempranillo, Garnacha]" 37261,"Trisha's Chicken Tortilla Soup 3 tablespoons butter 1 teaspoon minced garlic 1 medium onion, finely chopped 2 tablespoons all-purpose flour Three 14-ounce cans chicken broth 4 cups half-and-half One 10.75-ounce can cream of chicken soup 1 cup prepared salsa, mild or spicy 4 boneless, skinless chicken breasts, boiled, drained and shredded One 16-ounce bag tortilla chips 8 ounces Monterey Jack, grated 8 ounces sharp Cheddar, grated One 15-ounce can black beans, drained One 15-ounce can kidney beans, drained One 15-ounce can whole kernel corn, drained 2 teaspoon ground cumin One 1.27-ounce packet fajita seasoning 1/2 cup sour cream Instructions: Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 37262,"Barley Water 2 quarts water 1 cup hulled barley 2 lemons 1/4 cup honey Instructions: Place the water and barley into a medium saucepan; cover, set over high heat and bring to a boil. Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes. While the liquid is cooking, peel the lemons, being careful not to cut into the white pith. Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside. After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley. Add the honey and stir to combine. Refrigerate until chilled. ","[Chardonnay, Riesling, Gewrztraminer]" 37263,"Peanut Butter Pie 1 3/4 cups all-purpose flour 2 teaspoons granulated sugar
   3/4 teaspoon table salt
   6 tablespoons cold, unsalted butter, cut into small cubes
   1/4 cup shortening
   7 to 8 tablespoons ice water
   1/2 cup chunky peanut butter 8 ounces confectioners' sugar
   4 tablespoons confectioners' sugar 2 cups heavy cream, chilled
   2 cups milk 1/2 cup granulated sugar
   2 large eggs plus 3 large egg yolks
   1 teaspoon vanilla extract
   1 teaspoon salt
   4 teaspoons cornstarch
   4 tablespoons unsalted butter
   Instructions: For the crust: Mix together the flour, granulated sugar and salt in a large bowl until well combined. Using clean hands, add the butter and toss until just coated. Work the butter into the flour until the mixture is in clumps the size of quarters, about 2 minutes. The butter clumps should go from small chunks to larger chunks. Add the shortening, toss until just coated in flour, then rub it into the flour mixture until the mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half the ice water and rake through the mixture with your fingers until just moistened. Drizzle in the remaining water 1 tablespoon at a time and comb through the mixture with our fingers to moisten. The mixture will eventually come together; the dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.) While rotating the bowl with one hand, use the palm of your other hand to push the dough along the side of the bowl to gather it into a ball. Turn the dough onto a piece of plastic wrap, press it into a flat disk and close in the wrap. Place in the coldest part of the refrigerator for at least 30 minutes. Preheat the oven to 400 degrees F. Roll out the dough and form a crust. Press it into a 9- or 10-inch pie pan and bake until golden brown, 10 minutes. Remove and let cool. For the peanut butter crumble: Mix the peanut butter and confectioners' sugar with a spoon or stand mixer over low speed until it is a crumble consistency. Set aside. For the whipped cream: Add the confectioners' sugar to the cream and whip at high speed with a stand mixer until fluffy. For the pudding: Whisk together the milk, granulated sugar and 2 eggs in a saucepan. Bring to a simmer over medium heat. Mix the 3 egg yolks with the vanilla, salt and cornstarch in a small bowl. Slowly stir the egg yolk mixture into the milk mixture until it firms up. Stir in the butter until combined. Remove from the heat and set aside. If everything else is done, place the mixture in the refrigerator for a few minutes to cool. To assemble the pie: Layer about one-third of the peanut butter crumble in the bottom of the pie crust, followed by half of the cooled pudding, and half of the whipped cream. Repeat this process again and top with the crumble. Keep the pie in the refrigerator until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37264,"Fresh Raspberry and Blueberry Tarts 2 cups unbleached all-purpose flour 1/4 cup sugar 1/4 teaspoon salt 8 ounces cold butter, diced into cubes 1/4 cup cold water 1 cup fresh raspberries 1 cup fresh blueberries 1/2 cup sugar 1 lemon, zested 1/4 cup all-purpose flour 1/4 cup sugar Pinch salt 1/4 teaspoon ground cinnamon 4 tablespoons cold butter, diced 1/2 cup creme fraiche 2 tablespoons lavender honey Instructions: To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour. To make Filling: Combine all ingredients gently. To make Crumb Topping: Combine all ingredients in a food processor, until crumbly. To make Lavender Creme Fraiche: Mix all ingredients well. Heat oven to 400 degrees F. Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups. Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes. Serve with lavender creme fraiche. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37265,"Tomato Tart 3 cups all-purpose flour 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into1/2-inch pieces Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 tablespoons cold water 1 tablespoon Dijon mustard 1/2 cup grated Gruyere cheese 4 plum tomatoes, cut into 1/2-inch slices, seeds removed
   6 ounces Camembert cheese, sliced into 1/8-inch strips 1/2 cup extra-virgin olive oil 2 tablespoons finely chopped fresh basil 2 tablespoons finely chopped fresh parsley 2 teaspoons finely chopped fresh thyme leaves 1 clove garlic, finely chopped Instructions: For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.

For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.

Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere. Bake on the middle shelf of the oven for 35 minutes.

Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37266,"Green and Gold Tapenade Crostini 1/4 cup golden raisins 1/4 to 1/2 teaspoon fennel or anise seeds 1/2 to 1 clove garlic 1 cup pitted green olives, such as picholine 1 tablespoon fresh lemon juice or orange juice 3 to 4 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 Ficelle (thin baguette), thinly sliced and toasted Instructions:

1. Put the raisins, fennel seeds, and 2 tablespoons water in a small saucepan and bring to a simmer. Remove from the heat, cover and let steep for 5 minutes.
2. Pulse the garlic, olives, lemon juice, and olive oil until coarsely chopped. Add the raisin mixture and pulse 4 or 5 times. Spoon onto the crostini and season with a few cracks of freshly ground pepper.
3. Spoon tapenade onto toasts, arrange on a platter. Serve. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 37267,"Roasted Whole Red Snapper with Spanish Spices and Saffron-Yellow Pepper Vinaigrette with Braised Broccoli 2 yellow peppers, charred on the grill, peeled, seeded and coarsely chopped 1/3 cup rice wine vinegar 6 cloves garlic, coarsely chopped Pinch saffron threads 1 tablespoon honey 1 tablespoon Dijon mustard 3/4 cup pure olive oil Salt and freshly ground pepper 3 tablespoons whole cumin seeds 3 tablespoons whole coriander seeds 1/4 cup Spanish paprika 2 tablespoons lemon zest 2 tablespoons orange zest 2 whole red snapper, 2 pounds each, scaled and gutted 3 tablespoons olive oil Salt and freshly ground pepper 3 tablespoons olive oil 2 anchovies, minced 4 cloves garlic, finely sliced 1 cup dry white wine 1 pound broccoli, timmed and cut 1/2 cup chicken stock Salt and freshly ground pepper Instructions: For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper. For the snapper: Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof saute pan, over high heat until smoking. Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette. For the broccoli: Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 37268,"Chili and Coffee-Rubbed Steaks 1 1/2 tablespoons cumin seeds 1/4 cup freshly ground coffee beans Kosher salt and freshly ground pepper 1 1/2 tablespoons chili powder 1 1/2 teaspoons ground cinnamon 4 8-ounce flat iron steaks Canola oil Instructions: Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl. Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure. Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 37269,"Mango and Spearmint Christmas Mojitos 2 cups sugar 1 bunch fresh spearmint, stems removed 2 limes, sliced, plus 1 1/2 cups fresh lime juice
1 1/2 cups mango-infused rum
4 cups club soda
Frozen mango slices, for garnish
Instructions: For the simple syrup: Place the sugar and 1 cup water in a small saucepan over medium heat. Stir the mixture constantly and cook until mixture is fully dissolved, about 5 minutes. (This recipe will make more than you need for the mojitos but the extra can be stored in the refrigerator and used for other beverages or to cook with.) For the mojitos: Add mint leaves, sliced limes and 1 cup simple syrup to a large (48-ounce) pitcher. Muddle these ingredients together with a muddler or the back of a wooden spoon. Add the rum, club soda and lime juice. Add ice and stir. Divide mixture among 8 glasses and garnish with slices of frozen mango. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 37270,"Italian Herbed Pasta Salad with Salami Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons white wine vinegar 1 small shallot, minced 8 ounces dried radiatore 4 ounces sliced salami, cut into thin strips 1 cup diced fresh mozzarella 1 cup halved grape tomatoes 1/2 cup torn fresh basil leaves 1/2 cup giardiniera, drained and chopped 1 tablespoon chopped fresh oregano Instructions: Bring a large pot of salted water to a boil. Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the salami, mozzarella, tomatoes, basil, giardiniera and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 37271,"Peppermint Red Velvet Whoopie Pie 3 cups cake flour 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 cup milk 1/2 cup seedless strawberry jam 2 to 3 tablespoons red food coloring 2 cups sugar 1 cup canola oil 1 teaspoon vanilla extract 1 teaspoon white distilled vinegar 3 eggs 2 1/2 cups cake flour 1/2 cup plus 1/3 cup cocoa 2 teaspoons baking soda 1/2 teaspoon kosher salt 2 cups sugar 3/4 cup (1 1/2 sticks) unsalted butter 2 eggs 1 teaspoon vanilla extract 1 cup buttermilk 1/3 cup chocolate pudding mix 2 1/2 cups cake flour 3/4 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup vegetable shortening 1 3/4 cups sugar 1 tablespoon peppermint extract 1 tablespoon vanilla extract 1 large egg 1 egg yolk 1 1/2 cups ice cold water Peppermint Cream Cheese Icing, recipe follows 2 cups (4 sticks) unsalted butter 1 1/2 pounds cream cheese 2 teaspoons vanilla extract 1/2 teaspoon peppermint extract 2 pounds (8 cups) confectioners' sugar 1/4 cup crushed peppermints (the soft meringue-like textured mints) Instructions: For the strawberry cake: Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the milk, jam and food coloring in a small bowl and set aside. Beat together the sugar, oil, vanilla, vinegar and eggs in a mixer on medium-high speed until pale and smooth, 2 to 3 minutes. In three additions, alternately add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry. Mix until combined. For the dark chocolate cake: Whisk together the flour, 1/2 cup cocoa, baking soda and salt and set aside. Cream together the sugar and butter. Add the eggs one at a time, creaming well after each addition. Mix in the vanilla extract. Add the flour mix and buttermilk alternately, beginning and ending with the flour. Mix the strawberry and the chocolate cake batters together. Add the remaining 1/3 cup cocoa and the chocolate pudding mix (this is the red velvet). For the white cake: Whisk the flours, baking powder, baking soda and salt together into a large bowl. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and extracts and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg and egg yolk and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds. To make the whoopie pies: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Take 1 small ice cream scoop of the red velvet batter and place it on parchment paper. Then get a new 1 small ice cream scoop of the peppermint vanilla cake batter and layer it on top of the red velvet. Then using a knife, swirl the batters together by free hand. This creates one half of your whoopie pie. Bake until they are cooked through, about 12 minutes. When cool, pipe the Peppermint Cream Cheese Icing on one half and then top with another whoopie pie half. With an electric mixer and paddle attachment, cream the butter until smooth. Next, add the cream cheese and beat until fluffy. Next, add the vanilla (with the mixer on low speed) and peppermint extracts. Then, add the confectioners' sugar in small batches until fully incorporated. Mix until there are no lumps of sugar. Add crushed peppermints to the icing. Place the icing in a piping bag and then pipe onto one half of the whoopie pie and top with the second half. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37272,"Chuck Wagon Cheeseburger Skillet 4 slices bacon 1 lb. Lean ground beef 3 tablespoons chopped onion 3 tablespoons oil 2 1/2 cups frozen hash-brown potatoes, thawed 1 (11-oz.) can Green Giant? Mexicorn? Whole Kernel Corn, Red and Green Peppers, drained 1 (4.5-oz.) can Old El Paso? Chopped Green Chiles, drained 1/2 cup barbecue sauce 8 oz. (2 cups) shredded Cheddar cheese 1/4 teaspoon salt, if desired 1/4 teaspoon pepper, if desired 1 (16.3-oz.) can Pillsbury? Grands!? Refrigerated Buttermilk Biscuits or Reduced Fat Buttermilk Biscuits Instructions:

1. Heat oven to 400?F. Cook bacon until crisp. Drain on paper towel; crumble. Set aside. 2. In 12-inch cast iron or ovenproof skillet, brown ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Place beef mixture in medium bowl; cover to keep warm. 3. Add oil to same skillet. Heat over medium-high heat until hot. Add potatoes; cook 3 to 5 minutes or until browned, stirring constantly. Add cooked ground beef, corn, chiles, barbecue sauce, cheese, salt and pepper; mix well. Cook until thoroughly heated, stirring occasionally. Sprinkle with bacon. 4. Separate dough into 8 biscuits. Arrange biscuits over hot mixture. 5. Bake at 400?F. for 16 to 24 minutes or until biscuits are deep golden brown and bottoms are no longer doughy. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 37273,"Grilled Focaccia Sandwich 14 ounces/400 g pizza dough, recipe follows or prepared pizza dough Small bunch rucola (arugula or rocket) 1 lemon, halved 3 tablespoons/45 ml extra-virgin olive oil Salt 4 to 5 thinly sliced prosciutto Parmigiano cheese shavings, as much as you want 2 cups/500 ml lukewarm water 1 cube or 2 tablespoons/30 ml fresh yeast 4 cups/1 L all-purpose flour 2 tablespoons/30 ml extra-virgin olive oil 1 teaspoon/5 ml salt Instructions: Heat a barbecue or grill. Stretch the dough. Place the dough on the hot barbecue. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
   In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
   Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
   Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 37274,"Marinated Pheasant with Cranberry-Chestnut Yam Cake and Port Jus 4 pheasant breast 1 1/2 cups red wine 3 garlic cloves 1 thyme sprig 1 rosemary sprig Cracked black pepper 1 shallot 2 cups port 1 1/2 cups veal demi-glace Salt and pepper, to taste Butter 1 grated yam 1 grated potato 1/2 cup mashed chestnut 2 tablespoons sun-dried cranberries Salt and pepper, to taste Instructions: Preheat oven to 350 degrees F. Bone pheasants and place in non-metal bowl. In a pot, place remaining ingredients and bring to a boil. Let cool for 10 minutes and pour into bowl over the pheasants. Let sit in marinade overnight, refrigerated. Sear the pheasants in a ovenproof pan and roast for 15 minutes in the oven. Slice the shallot and place in sauce pot, add the port. Reduce to 1/4 and add veal demi- glace, reduce again for 10 minutes. Strain, add salt and pepper and a knob of butter. Mix yam, potato, chestnut, cranberries, salt and pepper. Form in a cooking ring. Fry in a pan until golden brown. Keep warm. Place potato cake in center of plate. Place sliced pheasant pieces on top of potato cake. Pour port jus around plate. ","[Burgundy, Barolo, Rioja, Tempranillo]" 37275,"Chocolate Fudge Cupcakes filled with Chocolate Fudge Cookie Bar and Marshmallow Meringue Frosting 1 3/4 cups all-purpose flour 1 3/4 cups sugar 3/4 cups high-fat cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, room temperature 1 1/2 teaspoon vanilla extract 1/2 cup freshly brewed strong, hot, coffee 1/2 cup hot water Chocolate Fudge Cookie Bar, recipe follows Marshmallow Meringue Frosting, recipe follows 2 1/2 cups chocolate sandwich wafer cookies, finely ground 6 tablespoons unsalted butter, melted 1/8 teaspoon salt 2 cups semisweet chocolate chips 1/2 (14-ounce) can condensed milk 1 3/4 cups sugar 1/4 cup water 3 large egg whites 1/4 teaspoon cream of tartar 1 1/2 teaspoons vanilla extract Instructions: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners. Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water. Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy! Preheat the oven to 350 degrees F. Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool. Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel]

" 37276,"Terrific Turkey Burger 1 cup roughly chopped fresh chives 2 tablespoons olive oil 2 pounds free-range ground turkey meat 1/4 cup finely diced shallots 2 tablespoons Dijon mustard 1 tablespoon kosher salt 1 red bell pepper, finely diced 4 brioche burger buns 4 homemade or store-bought roasted tomato halves 1 bunch watercress, cleaned and stemmed 1/2 cup homemade or store-bought ranch dressing Instructions: Place the chives in the pitcher of a blender with the olive oil. Blend until smooth.
In a medium bowl, add the chive puree, turkey, shallots, mustard, salt and bell peppers. Using clean hands, blend the mixture together until incorporated. Portion the turkey into 4 large burger patties and place on a tray and refrigerate.
On a hot grill or in a hot saute pan, sear the burgers on each side and then reduce the heat or move the burgers to a cooler spot on the grill, and continue to cook for 10 to 12 minutes. To test for doneness, poke the burgers with a skewer and press down to see if the juices run clear, or a meat thermometer inserted in the center reads 150 degrees F.
Split and toast the buns, and then top each with a burger, a piece of roasted tomato, some watercress and some ranch dressing. Top each with the other half of the buns, then place a large skewer through the burgers and serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 37277,"Curried Chickpea Doubles 1/2 teaspoon honey 1/2 teaspoon active dry yeast
1 cup all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon kosher salt
Pinch turmeric
Vegetable oil, for oiling bowl 2 tablespoons vegetable oil 1 large yellow onion, diced (about 2 cups)
2 cloves garlic, minced
2 tablespoons curry powder
2 teaspoons ground cumin
3/4 teaspoon ground allspice
1/2 teaspoon turmeric
1 fresh bay leaf
Two (15-ounce) cans chickpeas, drained
1 cup low-sodium chicken or vegetable stock
Kosher salt 1/4 cup chopped fresh cilantro 1 medium carrot, julienned
1/2 green mango, peeled and julienned
1/4 English cucumber, halved and thinly sliced
1/4 teaspoon cracked black pepper
2 limes, juice of
Kosher salt Vegetable oil, for frying and for greasing baking sheet All-purpose flour, for dusting Tamarind chutney (or mango chutney) Scotch bonnet hot sauce (or your favorite hot sauce)
Instructions: For the dough: Combine 1/3 cup warm water (110 degrees F) with the honey and yeast in a small bowl. Let sit until foamy, about 5 minutes. Meanwhile, in another bowl, mix together the flour, cumin, curry powder, salt and turmeric. Make a small well in the center of the dry ingredients and gradually pour in the wet ingredients. Stir until a firm dough is formed, adding an additional tablespoon or so of warm water if the dough is too dry. Knead the dough until smooth and elastic, about 5 minutes, then transfer to a lightly oiled bowl and cover with a towel. Let the dough rise for an hour in a warm place. Meanwhile, for the filling: Coat the bottom of a medium pot with the vegetable oil and set over medium-high heat. Add the onions and saute until translucent and aromatic, about 5 minutes. Add the garlic and saute 1 minute more. Add the curry powder, cumin, allspice, turmeric and bay leaf and cook for another 30 seconds to toast the spices. Add the chickpeas and stock and bring to a boil. Reduce the heat and simmer until the liquid has thickened and the chickpeas are tender, 8 to 10 minutes. Season with salt. For the slaw: Combine the cilantro, carrot, green mango, cucumber and black pepper in a large bowl. Toss with the lime juice and season with salt. Set aside until ready to serve. Once the dough has risen, pinch it into six pieces and roll the pieces into golfball-size balls (roughly 1 3/4-inch). Transfer to a greased baking sheet and cover with a damp towel. Leave to rest for 15 minutes. On a lightly floured surface, roll out each ball into a 1/8-inch-thick oblong disc. Fill a deep frying pan with 1 to 2 inches of vegetable oil and heat the oil to 350 degrees F over medium-high heat. In batches, shallow-fry the discs of dough until golden but still pliant, 30 to 45 seconds per side. Transfer to a paper-towel-lined baking sheet and season. Top each disc with a spoonful of curried chickpeas and a spoonful of slaw, then fold it over the filling. Serve with chutney and hot sauce on the side, and have lots of napkins ready. Cook's note: If you've got one, use a mandolin to slice the vegetables for the slaw. If your yeast doesn't foam after 5 minutes, it means it has died. Start over with fresh yeast. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 37278,"Baked Citrus Wings with Spicy Avocado Greek Yogurt Dipping Sauce 1/4 cup plain Greek yogurt 1 avocado, halved, pitted and flesh scooped out 1 jalapeno, stemmed, seeded and chopped Juice of 2 limes Kosher salt Vegetable oil, for the oiling the baking sheets 4 pounds split chicken wings, wing tips removed Kosher salt and freshly ground black pepper 1/2 cup pineapple preserves 2 teaspoons finely grated fresh ginger Juice of 2 limes Juice of 2 oranges Pinch of cayenne pepper 2 scallions, thinly sliced Instructions: Combine the yogurt, avocado, jalapeno, lime juice, 2 tablespoons water and 3/4 teaspoon salt in a blender and puree until smooth. Preheat the oven to 425 degrees F. Generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes. While the wings cook, combine the pineapple preserves, ginger, lime juice, orange juice, cayenne and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 8 minutes. Transfer the baked wings to a large bowl and toss them with the citrus glaze and scallions. Serve with the dipping sauce.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37279,"Twice-Baked Sweet Potatoes 4 large sweet potatoes, scrubbed 1 1/2 cups heavy cream 1 tablespoon chipotle peppers in adobo, pureed 1 stick unsalted butter, softened 1/4 cup creme fraiche 1/2 cup maple syrup, plus 2 tablespoons Salt and freshly ground pepper Nonstick cooking spray Instructions: Preheat oven to 375 degrees F. Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Rice the flesh in a ricer set over a bowl. Bring the heavy cream and chipotle puree to a simmer over low heat in a small saucepan. Stir the warm cream, butter, creme fraiche and 1/2 cup of the maple syrup into the sweet potato mixture until combined. Season with salt and pepper, to taste. Spray the baking dish with cooking spray. Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37280,"Minestrone Soup with Pasta, Beans and Vegetables 3 cups reduced-sodium vegetable or chicken broth 1 (28-ounce) can diced tomatoes 1 (15-ounce) can white (cannellini or navy) beans, drained 2 carrots, peeled and chopped 1 celery stalk, chopped 1 cup onion, chopped 1 teaspoon dried thyme 1/2 teaspoon dried sage 2 bay leaves Salt and ground black pepper 2 cups cooked ditalini pasta 1 medium zucchini, chopped 2 cups coarsely chopped fresh or frozen spinach, defrosted 4 tablespoons grated Parmesan or Romano cheese Basil sprigs, garnish, optional Instructions: In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37281,"Almond and Chocolate Clusters 1/2 cup (about 3 ounces) toasted slivered almonds 24 individually wrapped caramel candies (about 6 ounces) 1 cup (about 6 ounces) bittersweet chocolate chips 4 to 6 tablespoons cream, room temperature, divided 1 cup (about 6 ounces) white chocolate chips Special equipment: 2 mini muffin tins Instructions: Preheat the oven to 350 degrees F. Lightly grease the mini-muffin tins with vegetable oil spray. Place 1 teaspoon of slivered nuts in each of the muffin cups. Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer. Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes. Be careful not to over melt the caramel or it will bubble, burn, and become too hard. Place the mini muffin tins in the refrigerator for 5 minutes to cool. Remove the nut clusters from the tins and set aside. Meanwhile, melt the bittersweet chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet. Return the clusters to the refrigerator to harden, about 30 minutes. Melt the white chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters. Return the clusters to the refrigerator to harden, about 30 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 37282,"Beef Brisket Matzo meal for dredging One 7-pound piece beef brisket 3 tablespoons vegetable oil 1 tablespoon unsalted butter 1 large Spanish onion, sliced Kosher salt and freshly ground black pepper 4 cups cold water 1 tablespoon pickling spice 2 tablespoons whole-grain mustard Instructions: Preheat the oven to 300 degrees F.
Spread the matzo meal on a large piece of parchment paper or baking sheet. Dredge the brisket in the matzo meal and season generously with salt and pepper. Preheat a very large skillet over high heat. Add the oil and heat until very hot. Add the brisket and cook, turning once, until well-browned, about 7 minutes the first side, and 5 minutes the second side.
Coat the inside of a large Dutch oven with a tight-fitting lid with the butter. Arrange the onions in an even layer on the bottom of the pot.
Lay the brisket on the onions. Pour in the water, and sprinkle the pickling spice around the brisket. Brush the mustard on the top of the meat. Bring to a boil on the top of the stove, transfer pan to the oven, and cook, covered, basting often, for 2 hours. Turn the brisket over and cook, covered, basting often, for another hour and 15 minutes. Turn the brisket over again and cook uncovered, basting often, until well-browned and very tender, about 1 hour and 15 minutes more.
Transfer the brisket a cutting board and cover with foil to keep warm. Remove the fat from the cooking liquid with a spoon, ladle, or de-greaser. Transfer the cooking liquid to a medium saucepan.
Using a sharp knife, thinly slice the brisket and transfer to a large serving platter. Reheat the cooking liquid and pour it over the sliced brisket. Serve immediately.
","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 37283,"Rich Beef Barley Soup 1 tablespoon good olive oil 2 pounds beef oxtails Kosher salt and freshly ground black pepper 2 cups chopped leeks, white and light green parts (2 leeks) 2 cups (1/2-inch) diced carrots (4 carrots) 1 cup chopped yellow onion 1 cup (1/2-inch) diced celery (2 stalks) 2 garlic cloves, minced 2 sprigs fresh thyme leaves 3 bay leaves 10 cups canned beef broth 1 cup pearled barley Instructions: Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve. Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat. Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside. When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 37284,"Sea Scallops with Teriyaki Glaze 1 pound sea or diver scallops Salt and pepper 1 tablespoon peanut oil 1/2 cup sake 1/2 cup soy sauce 2 tablespoons minced ginger 1 teaspoon minced garlic 1/2 cup honey 3 tablespoons barbecue sauce 2 tablespoons minced green onions Wasabi Mashed Potatoes, recipe follows 1 pound baking potatoes, like russets, peeled Salted water 4 tablespoons butter, cut into pieces 1/4 cup heavy cream, heated 1 tablespoon roasted garlic puree 1/2 pound spinach, stems removed 1 1/2 teaspoons wasabi powder Salt and pepper Instructions: Peel off the muscle on the side of the scallop and discard. Slice in half, crosswise to make 2 round pieces from each scallop. Season with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and sear the scallops for 15 to 30 seconds on each side. Remove from the pan and set aside. Pour any excess oil out of the pan and discard. Carefully deglaze with sake while the pan is off the heat. Return the pan to the heat. Add the soy sauce, ginger, garlic, honey, and barbecue sauce. Bring to a boil, lower to a simmer, and cook until thickened. Add the scallops back to the pan and toss to coat and heat through. Remove from the heat and add the green onions. Serve immediately over wasabi mashed potatoes.; Cut the potatoes into large pieces of equal size. Put in a medium-size pot and cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree. Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37285,"Fig Bars 1 pound dried Calimyrna figs 2 cups water 1/2 teaspoon grated lemon zest 2 teaspoons vanilla extract 1/2 teaspoon cinnamon 1/2 teaspoon ground nutmeg 2 1/2 cups unbleached all-purpose flour 1 1/2 cups teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup sugar 2 large eggs Instructions: Using kitchen scissors, trim stems from the figs and discard. Cut the figs in half. In a saucepan combine the figs, water and lemon zest and bring to a boil. Lower the heat and simmer the figs, uncovered, until the water is absorbed and figs are tender, about 25 minutes. In a food processor puree the figs until smooth. Add the vanilla extract, cinnamon, and nutmeg and pulse to combine. Preheat oven to 350 degrees F. Sift together the flour, baking powder, cinnamon, and salt. Using an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gently beat in the dry ingredients. With floured hands, gather the dough into a ball, flatten and wrap with plastic wrap. Refrigerate dough for at least 1 hour, or until chilled enough to easily roll out. Divide the dough in half. On a lightly floured surface, roll out half of the dough into a 13- by 9-inch rectangle. Trim the edges exactly with a sharp knife. Carefully transfer dough to a 13- x-9-9-inch buttered baking dish. Using a spatula spread the cooled fig mixture over the dough in an even layer. On a piece of waxed paper, roll out remaining dough in the same manner as before and place over the filling with the waxed paper side up. Peel the waxed paper from the dough and patch any tears by pressing dough together with your fingertips. Bake for 30 minutes, or until edges are golden. Cool on a wire rack before cutting into bars. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37286,"Rosemary Skewered Monkfish with Pancetta and Bread 1 pound (455 grams) trimmed monkfish tail or any meaty white fish 1 1/2 ciabatta loaves, crusts removed 4 (10-inch/25 centimeter) fresh rosemary twigs 1 clove garlic, peeled Extra-virgin olive oil Sea salt Freshly ground black pepper 12 rashers pancetta or smoked streaky bacon 1 to 2 tablespoons good balsamic vinegar Instructions: Preheat the oven to 400 degrees F (200 degrees C). Cut the monkfish into 1-inch (2.5 centimeter) dice and add to a bowl with the ciabatta, ripped up into similar-sized pieces. Keeping the top 2 inches (5 centimeters) of rosemary leaves, run your thumb and forefinger down the length of the stalk, removing all the leaves. Throw these into a pestle and mortar and bash up with the garlic. Then stir in 5 or 6 tablespoons of extra-virgin olive oil. Pour this over your monkfish and bread and toss around. Now begin to skewer the kebabs. At an angle, slice the tip off the rosemary stalks, so they are sharp. Put a piece of monkfish on first, then bread, and repeat until you have about 3 pieces of monkfish and about 3 pieces of bread on each kebab and lightly season. Loosely wrap 3 pieces of pancetta round each kebab, weaving it in and around the fish and the bread. Place the kebabs on a roasting tray, sprinkle with any leftover oil and rosemary, and bake in the preheated oven for 15 to 20 minutes, until the bread is crisp and golden. Drizzle a little balsamic vinegar over each piece of monkfish, then a little extra olive oil and any juice from the tray. Serve simply with a good salad. Happy days.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 37287,"Corn-Flour Patties (Sopes) 2 cups instant corn flour (masa harina) 4 tablespoons all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups warm water Canola oil, for frying Chorizo and Potato Filling, recipe follows 4 baking potatoes, like russets, peeled and diced 1 pound Spanish chorizo, diced small 2 garlic cloves, minced 1 Spanish onion, diced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 green bell pepper, diced 1 poblano pepper 1 cup chicken stock 1/2 cup chopped cilantro 1 scallion, chopped Instructions: Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough. Traditional sopes forming method: Make balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out. Moisten a cloth napkin or tea towel and spread out on a flat surface. Roll each ball of dough in moistened palm of you hand until smooth, lay on the damp towel, cover with a plastic bag, and press down with your hand to flatten to the size of a silver dollar. To shape the patty, flatten again with a small can or flat-bottomed glass into a perfectly smooth circle 2 to 2 1/2 inches in diameter. It should be about 1/4-inch thick. Peel the plastic bag off the top, then lay the tortilla in your hand and peel off the damp cloth. Smooth any rough edges with your fingers and the tortilla is ready to fry. Quick sopes forming method: On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 2-inch round cookie cutter, cut out sopes. Re-roll unused dough. Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan. When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle. Fill with chorizo and potatoes filling. These do not keep well; they must be eaten immediately. Begin by cooking potatoes in a pot of water, when tender remove and set aside. In a large saute pan add a little oil. While shaking, add chorizo and cook for 4 minutes. When crispy, add garlic, onion, and all the peppers. Cook for 8 minutes. At that point, add the chicken stock and cook for 3 more minutes. Then add the potatoes, cilantro, and scallions; cook for 3 minutes more and season with salt and pepper to taste. Use for stuffing sopes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 37288,"Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish 1 cup canola oil 1 head garlic, cloves separated, peeled and coarsely chopped 2 tablespoons chopped fresh parsley 2 tablespoons fresh rosemary leaves 2 tablespoons fresh thyme leaves 1 pound lamb loin, cut into 1-inch pieces Kosher salt and freshly ground black pepper 1 1/2 cups pomegranate juice 1 1/2 cups Rioja red wine 1 teaspoon whole black peppercorns 2 sprigs fresh thyme 1 tablespoon plus 1 tablespoon clover honey 2 tablespoons Dijon mustard 2 tablespoons aged sherry vinegar 1/4 cup lightly toasted almonds, finely chopped 1/4 cup packed fresh mint leaves, finely chopped Kosher salt and freshly ground black pepper Instructions: For the skewered lamb: Combine the oil, garlic, parsley, rosemary and thyme in a bowl. Add the lamb, cover and refrigerate for at least 2 hours and up to 24 hours. The longer the refrigeration time, the better. For the spicy pomegranate-rioja red wine vinaigrette: Combine the pomegranate juice, wine, peppercorns, thyme and 1 tablespoon honey in a small saucepan. Cook over high heat until the syrup is reduced to 1 cup. Remove the syrup from the heat and cool. Remove the thyme and peppercorns with a spoon.
Whisk the remaining 1 tablespoon honey, mustard and vinegar in a bowl. Whisk in 1/2 cup of the red wine syrup. Cover and refrigerate the remaining syrup to keep up to 1 month. Yield: about 1 cup. Remove the lamb from the refrigerator 30 minutes before grilling.
Preheat a charcoal grill for direct grilling. Remove the lamb from the marinade and pat dry with paper towels. Sprinkle the lamb with salt and pepper on both sides. Thread 2 or 3 pieces of the lamb onto each skewer, so the lamb lays flat. Grill the lamb until golden brown and charred on both sides and cooked to medium doneness, about 2 minutes each side. Transfer the lamb to a sheet pan. Drizzle the lamb with some Spicy Pomegranate-Rioja Red Wine Vinaigrette and let sit for 5 minutes. For the mint-almond relish: Mix the almonds and mint and sprinkle with salt and pepper just before serving.
Drizzle the remaining Spicy Pomegranate-Rioja Red Wine Vinaigrette over the lamb and sprinkle with the mint-almond relish. ","[Pinot Noir, Garnacha, Tempranillo, Barbera]

" 37289,"Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce 9 tablespoons butter 3 tablespoons minced shallots 1 cup roasted butternut squash puree Salt Freshly ground white pepper 3 tablespoons heavy cream 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces Pinch nutmeg 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick 12 fresh sage leaves 1 tablespoon finely chopped fresh parsley leaves Instructions: In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely. Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Season the pasta with salt and pepper. In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat. Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]

" 37290,"Dessert Sparkler 1 apricot, halved and soaked in brandy 1/4 teaspoon brown sugar 6 ounces champagne or sparkling wine 1/2 vanilla bean Instructions: Place the apricot half and brown sugar in a champagne flute. Pour over with champagne or sparkling wine. Stick in half a vanilla bean. ","[Champagne, Prosecco, Cava]" 37291,"Chicken Cordon Bleu Quiche 2 teaspoons Dijon mustard 1 frozen 9-inch deep-dish pie shell 1 cup shredded cooked chicken 3 slices Black Forest ham, chopped 1 scallion, sliced (white and green parts separated) 3 slices Swiss cheese, chopped 1 cup half-and-half 4 large eggs Kosher salt and freshly ground pepper 1 Persian cucumber 3 cups packed baby arugula (about 3 ounces) 1 tablespoon white wine vinegar Instructions: Put a rimmed baking sheet in the middle of the oven; preheat to 425? F. Spread the mustard on the bottom of the pie shell. Layer with the chicken, ham, scallion whites and cheese. Whisk the half-and-half, eggs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; pour over the filling in the pie shell. Gently stir the top of the mixture to make sure the filling is covered; sprinkle with the scallion greens. Carefully set the pie pan on the hot baking sheet. Bake until the filling is set, about 30 minutes. When the quiche is almost done, thinly slice the cucumber and toss with the arugula, vinegar and a pinch each of salt and pepper. Serve the quiche with the salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37292,"Rabbit and Dumplings 2 whole rabbits 1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery) 2 cups white wine 3/4 gallon chicken stock 2 cups large dice carrots 2 cups large dice celery root 2 cups large dice celery 2 cups large dice turnips 2 cups large dice onion 3/4 stick butter, divided 2 tablespoons freshly chopped rosemary leaves 2 tablespoons freshly chopped thyme leaves 2 tablespoons freshly chopped sage leaves 2 tablespoons chopped garlic 1/2 cup all-purpose flour Salt and freshly ground black pepper Hot sauce Worcestershire sauce Dried thyme 1 cup all-purpose flour Salt and freshly ground black pepper Pinch ground cayenne Pinch ground nutmeg Pinch rubbed sage 1 tablespoon baking powder 1 tablespoon melted butter 2 eggs 1/2 cup buttermilk Instructions: In a large skillet over medium-high heat, add rabbits and sear. Add mirepoix, and caramelize lightly. Deglaze the pan with the wine. Add stock and simmer until rabbit is tender. Cool and pick the meat from the bones. Reserve the juice. Sear vegetables in some butter, about 1/4 stick until lightly browned. Add the herbs and garlic and wine. Reduce au sec (until pan is almost dry). Add 1/2 stick butter and stir to melt without breaking. Stir in the flour until incorporated. Gradually stir in reserved juice. Cook about 30 minutes until roux taste is gone. Add picked rabbit meat and season, to taste, with salt, pepper, hot sauce, Worcestershire sauce and dried thyme. Preheat the oven to 375 degrees F. Mix all dry ingredients. Mix all wet ingredients. Mix the 2 together stirring as little as possible. Pour the hot stew in a large casserole dish and drop golf ball size dumplings all over the top. Bake in preheated oven for 20 to 30 minutes or until bubbling around the edges and the dumplings have become golden brown on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37293,"Vanilla-Maple Ice Cream 2 cups heavy cream 1 cup whole milk 1/2 cup grade A robust pure maple syrup 1 vanilla bean, halved crosswise, split lengthwise and seeds scraped out 3 large egg yolks 1/4 cup sugar 1/2 teaspoon salt 1 1/2 teaspoons pure vanilla extract Instructions: Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking. Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight. Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer\u2019s instructions. Transfer to a container, cover and freeze at least 4 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37294,"Mom's Meatloaf 1 teaspoon prepared horseradish 1 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound ground beef, moistened 1/2 onion, finely chopped 1 egg 2 teaspoons Worcestershire sauce 1 cup bread crumbs 1 cup ketchup Instructions: Preheat oven to 350 degrees F. In a small bowl, mix together the horseradish, mustard, salt, and pepper. Set aside. In large bowl, mix ground beef, onion, egg, and Worcestershire sauce. Add contents of small bowl and mix thoroughly. Add the bread crumbs and combine well. Place mixture into a 1-pound loaf pan. Pour ketchup over top and place in oven. Bake uncovered for 45 to 60 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 37295,"Smoked Salmon and Frisee Carpaccio 1/2 apple, such as Granny Smith or honey crisp, peeled, cored, and coarsely chopped 3 tablespoons apple cider vinegar 1 tablespoon fresh lemon juice 2 tablespoons maple syrup 1/3 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 large or 2 small heads frisee lettuce, torn 1 large avocado, peeled, seeded, and cut into 1/2-inch cubes 1/2 cup chopped walnuts, toasted ( see Cook's Note) 8 ounces smoked salmon Instructions: For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth. Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve. Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37296,"Homemade Croutons Day old French bread Olive oil Salt and freshly ground black pepper 1/4 teaspoon red pepper flakes Instructions: Preheat oven to 400 degrees F. Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well. Spread seasoned bread onto a sheet pan and bake for about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 37297,"Polenta Potatoes 2 sticks (1 cup) unsalted butter, cut into pieces 6 large Yukon Gold potatoes Kosher salt
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup organic yellow polenta
2 teaspoon white pepper
Instructions: Butter a 9-by-14-inch broiler-proof baking dish. Cut out the blemishes or imperfections from the potatoes. Quarter the potatoes, add them to large pot with salted water to cover and boil until soft, 25 to 30 minutes. Mash the potatoes, transfer them to a large bowl and cool in the refrigerator for 30 minutes. Meanwhile, heat the cream, milk and 1 stick of the butter in a stock pot until warm. Add the polenta and 1 teaspoon of salt and cook over medium heat, stirring continuously to prevent clumping, until smooth and creamy, 50 to 60 minutes. Stir the pepper and remaining stick of butter into the polenta. Add the polenta to the mashed potatoes and stir until thoroughly combined. Transfer the polenta mixture to the prepared baking dish and spread it into an even layer. Preheat the broiler. Broil the polenta mixture until the top of the dish has browned, 12 to 15 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37298,"Lemon-Olive Oil Cupcakes 2 2/3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup extra-virgin olive oil 2 cups sugar 4 large eggs 2 teaspoons pure vanilla extract 2 teaspoons grated lemon zest 1 cup whole milk 4 large egg whites, at room temperature 1 1/4 cups sugar 3 sticks unsalted butter, cut into pieces, at room temperature 1 1/2 teaspoons pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners. Make the cupcakes: Whisk the flour, baking powder and salt in a medium bowl. Combine the olive oil and sugar in a large bowl and beat with a mixer on medium-high speed until smooth and creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla and lemon zest. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the milk. Increase the speed to medium high and beat until combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the tops are lightly golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely. Meanwhile, make the frosting: Combine the egg whites and sugar in the bowl of a stand mixer and place over a small pot of simmering water (make sure the bottom of the bowl does not touch the water). Whisk by hand until the sugar is dissolved and the mixture is warm to the touch, about 5 minutes. Remove the bowl from the pot and attach to the mixer; beat with the whisk attachment on high speed until the meringue is shiny and holds stiff peaks, about 7 minutes. Switch to the paddle attachment. With the mixer on medium speed, gradually add the butter and beat until smooth, 1 more minute. Add the vanilla and mix until just combined. Spread the frosting on the cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37299,"Sauteed Chicken Breast with Artichokes and Peppers 4 teaspoons extra-virgin olive oil 4 boneless skinless chicken breasts (about 6 ounces each) Kosher salt and freshly ground black pepper 1 onion, halved and sliced 4 cloves garlic, smashed 2 sprigs fresh thyme, leaves stripped 1 1/2 cups jarred marinated artichokes, drained and patted dry 1/2 cup jarred roasted red peppers, sliced into strips 2 tablespoons dry vermouth 1 cup chicken broth, homemade or low-sodium canned 1 to 2 tablespoons unsalted butter 1/4 cup flat leaf parsley leaves Instructions: Preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes. Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 37300,"Salad on a Stick Bamboo skewers 1 green or red bell pepper, seeded and cut into 1-inch dice 1/3 seedless cucumber, diced 1/2 pint grape tomatoes 2 (1-inch-thick) pieces Genoa salami from the deli, cubed 4 ribs celery, cut into 1-inch pieces 1/2 cup heavy cream or whole milk 1 (5.4-ounce) container garlic and herb flavored soft cheese (recommended: Boursin) Salt and pepper Instructions: Combine the veggies and salami on a platter and serve with 1 bamboo skewer per person. Blend together the cream or milk and cheese. Pour into a dipping dish and season with salt and pepper to taste. Place the dip on the platter. Use your skewers to pierce salami and veggies, stacking up a mouthful at a time. Dip each bite in dressing as you eat, but don't double dip, please! Yum-o! Salad on a stick! ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 37301,"Roasted Green Beans and Cherry Tomato Salad 1 lb. trimmed green beans 1 pint small cherry tomatoes, halved 1/4 cup toasted pumpkin seeds 1/2 cup chiffonaded fresh basil leaves 1/4 cup olive oil 1 Tbs. sherry wine vinegar salt and pepper
salt and pepper Instructions: Preheat oven to 375 degrees F. Toss green beans in olive oil and some salt and pepper and spread them out on a baking sheet. Roast in oven for 35 minutes, stirring ocassionaly. Transfer to a large mixing bowl and toss with cherry tomatoes, basil and pumpkin seeds. Season to taste with salt and pepper. Serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37302,"Peruvian Beef Saltado 1 tablespoon vegetable oil 1 to 1 1/2 pounds flank steak, sliced into 1 1/2-inch wide strips Kosher salt and freshly ground black pepper 1 large red onion, quartered and thinly sliced 1 large tomato, coarsely chopped 1 garlic clove, finely minced 1 teaspoon soy sauce 1 tablespoon red wine vinegar Instructions: Heat the oil in a large wok or skillet over medium-high heat. Add the steak, season with salt and pepper, and stir-fry until the meat is browned on all sides, about 8 to 10 minutes. Using tongs, transfer the steak to a plate and set aside. To the drippings in the pan, add the onion, tomato, and garlic; season with salt, and pepper. Cook and stir it until the onions are soft and the tomatoes start to break down, about 2 to 4 minutes. Return the beef to the pan, add the soy sauce and red wine vinegar. Cook for 1 minute, season with salt and pepper, to taste, and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 37303,"Duck Confit and Fried Egg Pizza 1/3 cup plus 1 teaspoon extra-virgin olive oil 2 cloves garlic 1 pound pizza dough All-purpose flour, for dusting Cornmeal, for dusting 4 ounces shredded duck confit 1 large egg 1 1/2 cups baby arugula 1/4 cup grated parmesan cheese Kosher salt and freshly ground pepper Truffle oil, for drizzling (optional) Instructions: Warm 1/3 cup olive oil and the garlic in a small saucepan over low heat, about 30 minutes. Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F. Stretch the dough into a 12-inch round on a floured surface. Put on a cornmeal-dusted pizza peel or upside-down baking sheet. Brush the dough with 3 tablespoons garlic oil; top with the duck. Slide onto the hot pizza stone or baking sheet and bake 8 to 10 minutes. Meanwhile, fry the egg sunny-side up in a skillet with the remaining 1 teaspoon olive oil. Top the pizza with the fried egg, arugula and parmesan. Season with salt and pepper. Drizzle with truffle oil, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 37304,"Tofu Lettuce Wraps 2 teaspoons peanut oil 1 package firm tofu (12- to 14-ounce size) 1/4 teaspoon chili powder, or more to taste Kosher salt and freshly ground black pepper
3 green onions, sliced 2 ears fresh corn, kernels cut off the cobs 1/4 cup soy sauce
1 teaspoon balsamic vinegar
6 large inner leaves romaine lettuce (from a romaine heart) 2 avocados, sliced
Instructions: Heat the oil in a nonstick skillet over medium-high heat. Throw in the tofu and break it up into very small pieces. Cook until much of the liquid cooks off and the tofu starts to turn golden, for several minutes. Add the chili powder and some salt and pepper, then stir. Throw in the green onions and corn and cook for a few minutes (the corn can remain crunchy). Add the soy sauce and cook until most of the liquid has been absorbed. Turn off the heat and stir in the balsamic vinegar. Pile the mixture into individual romaine lettuce leaves, then add slices of avocado. Fold up and chow down! ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 37305,"Green Rice 1 recipe Tomatillo Salsa, recipe follows 6 Poblano chiles, roasted, peeled and seeded 5 Romaine lettuce leaves 2 bunches cilantro, stems and leaves 4 scallions, white and green parts 6 garlic cloves, peeled 1/2 cup cold water 2 teaspoons salt 1/4 cup vegetable oil 3 cups long-grain rice, rinsed 1 pound tomatillos, husked, washed and cut into quarters 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped 1/2 cup cold water 1/2 medium onion, cut in half 2 bunches cilantro, stems and leaves 2 teaspoons salt Instructions: Preheat oven to 350 degrees. Pour the tomatillo salsa into a food processor or a blender. Add the Poblano chiles, lettuce leaves, cilantro, scallions, garlic, water and salt and process until liquified. Set aside. In a medium skillet heat vegetable oil over medium-low heat. Add rice, stirring constantly, until golden and crackling, about five minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, 30 - 35 minutes. Stir with a fork and serve hot. In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37306,"Spit Roasted Leg of Lamb with Preserved Lemon, Saffron, Olive, and Vinaigrette 1 cup champagne vinegar 1/2 teaspoon saffron threads 2 cups pure olive oil 1 tablespoon preserved lemon, small diced 1 cup oil cured olives, finely chopped 1 tablespoon cracked black pepper 1 (5 to 6 pound) leg of lamb 8 small sprigs rosemary 3 cloves garlic, sliced thinly 1/4 cup olive oil 1 tablespoon dry oregano, crumbled 1 tablespoon fresh oregano, chopped fine 1 lemon, juiced 2 teaspoon salt 1 teaspoon black pepper Instructions: In a small saute pan, bring the champagne vinegar and saffron to a boil for 1 minute. Pour into a bowl and whisk in the olive oil slowly as to incorporate it. Add the chopped preserved lemon and black olives. Season with pepper. I do not add salt to this because of the saltiness of the olives. This recipe makes a quart and will last for at least a month. Preheat the oven to 500 degrees F. Make sure the lamb leg is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves. Rub the leg with the olive oil, dry and fresh oregano, lemon, salt, and pepper. Roast at 500 degrees F. for about 30 minutes. Lower heat to 375 degrees F. Add water to the pan if needed. Cook for about 3 1/2 hours. Remove the lamb from the pan and let rest. Skim the fat from the pan juices and pour the juice onto the bottom of a platter. Slice the lamb into thin slices and serve topped with the preserved lemon sauce. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, GSM]

" 37307,"White Bean Brandade 1 medium carrot, peeled 1 medium onion, peeled 3 stalks celery 2 cloves garlic, crushed 1/4 pound bacon 2 cups dried cannellini beans, soaked overnight and drained 4 cups chicken stock 1 quart cooked cannellini beans, drained 6 salted anchovy fillets, rinsed 3 tablespoons grated Parmesan 1 tablespoon minced garlic 1 teaspoon freshly chopped rosemary 1/3 cup extra virgin olive oil 1/2 teaspoon sea salt Freshly cracked white pepper Instructions: For the beans: Quarter the carrot, onion, and celery. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Add the beans and cover with twice the volume of chicken stock or cold water. Bring to a boil and reduce the heat to a simmer. Cover and cook for 2 hours or until soft. Remove from heat and cool in liquid. Remove vegetables and bacon, and drain well. Makes about 1 quart of beans. For the brandade: Place the cooked beans, anchovies, Parmesan, garlic, and rosemary in a food processor. Puree until smooth. Add olive oil in a steady stream while blending. Season with salt and freshly cracked white pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37308,"Butter Cracker \Apple Pie
1/2 cup packed light brown sugar 1/2 cup granulated sugar
2 teaspoons cream of tartar
4 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Zest and juice of 1/2 lemon
1 teaspoon vanilla extract
30 to 40 butter crackers
One 9-inch frozen pie crust
1 cup crushed butter crackers 1/2 cup packed light brown sugar
4 tablespoons unsalted butter, melted 1/2 teaspoon ground cinnamon
Liquid drained from a 15.5-ounce can chickpeas 1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
1/2 cup confectioners' sugar
Instructions: For the filling: Preheat the oven to 400 degrees F. Bring the sugars, cream of tartar and 2 cups water to a boil in a saucepan over medium-high heat, whisking thoroughly as the sugar dissolves. Add the butter, cinnamon, nutmeg, lemon zest and lemon juice and whisk until the butter is melted. Boil for 5 minutes. Remove from the heat and stir in the vanilla. Put the crackers in a heatproof bowl and pour the syrup over the top. Let mixture sit for 5 minutes, stirring occasionally. Pour into the pie shell. For the topping: Mix the crushed crackers, brown sugar, melted butter and cinnamon in a small bowl. Sprinkle over the top of the pie. Set the pie on a rimmed baking sheet and bake for 10 minutes, then lower the temperature to 350 degrees F and continue to bake until the top is golden brown and the filling is set, 18 to 20 minutes. Allow the pie to cool slightly. For the faux whipped cream: Whip the chickpea liquid with an electric mixer until bubbles begin to form. Add the cream of tartar and continue to whip on high speed until peaks form, 2 to 3 minutes. Pour in the vanilla and continue whipping for another 1 to 2 minutes. Slowly add the confectioners' sugar while whipping an additional 3 to 5 minutes. Dollop slices of the pie with the faux whipped cream and serve immediately (see Cook's Note). ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37309,"Manitaria Tursi: Pickled Mushrooms 1 1/2 tablespoons salt 1 pound fresh porcinis, shiitakes, or creminis, cleaned 2 tablespoons lemon juice 1/3 cups olive oil 1 cup Champagne or white wine vinegar 6 whole peppercorns 1 dried arbol cl 2 bay leaves Instructions: Bring a pot of water to a boil, enough to cover the mushrooms. Add the salt, the mushrooms and lemon juice and let them blanch for about 4 to 5 minutes. Dry them and place them in a jar. Heat the olive oil, vinegar, peppercorns, cl, and bay leaves. Pour the over the mushrooms and let them sit in the refrigerator for at least 48 hours before eating. ","[Champagne, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37310,"Bloody Maria 2 jiggers (3 ounces) tequila 1 1/2 cups tomato juice 2 tablespoons fresh lime juice 1 teaspoon prepared horseradish 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 2 long pieces peeled jicama, as garnish Instructions: In a small pitcher, combine all the ingredients. Stir well. Pour into 2 tall frosted glasses with about 1/2 cup ice each. Garnish with jicama. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 37311,"Grilled Salmon Cubes with Tawny Port-Tarragon Sauce 3/4 pound salmon steak (1 1/4 inches thick) Salt and pepper to taste 1/3 cup tawny port (as dry as possible) 1/4 cup firmly packed, fresh tarragon leaves (no stems) 1 large shallot, minced 1/4 cup beef stock 1 stick (1/2 cup) cold butter 1 teaspoon vegetable oil Coarse salt for sprinkling the salmon Instructions: Skin and bone the salmon steak. Cut into 8 cubes, each one approximately 1 1/4 inches square. Season well with salt and pepper. Place in a mixing bowl, and add the tawny port. Stir in the tarragon leaves, reserving a few for garnish. Cover and marinate in the refrigerator for 2 to 6 hours (try to marinate it as long as possible). When ready to cook, prepare a charcoal fire. While the fire is getting hot, prepare the sauce. Remove the salmon cubes from the marinade and reserve cubes. Pour the marinade into a small saucepan. Add the shallot and beef stock. Bring to a boil over high heat, skimming off any foam that forms on the surface. Boil the liquid until it is reduced to a glaze. Reduce the heat to low, and begin whisking in the cold butter, 1 tablespoon at a time. (Make sure that the sauce doesn't \break. When all the butter is incorporated, you'll have a smooth, medium-thick, tan-colored sauce.) Strain it into a clean saucepan and keep warm over very low heat, stirring occasionally. When the sauce is almost ready, grill the reserved salmon cubes: First dry them very well, then toss them with the vegetable oil to prevent sticking. Place them on the grill and cook, turning them with tongs, until charred on the outside, still rosy-pink on the inside, about 5 minutes. (Alternatively, you could place the oiled cubes under a preheated broiler, turning, until just done.) Place each salmon cube on a small plate. Sprinkle with coarse salt. Drizzle each cube with a half teaspoon of the sauce (reserve the leftover sauce for another use). Sprinkle each cube with a few flecks of the reserved tarragon leaves, finely minced. ","[Chardonnay, Pinot Grigio, Gavi, Riesling]

" 37312,"Fried Bagels Bagels, cut in half Olive oil Instructions: Squirt olive oil over bagel or brush bagel with olive oil. Place bagels in hot skillet. Cover skillet and steam saute until golden. This is a great way to use bagels when they get s ","[Chardonnay, Sauvignon Blanc, Riesling]" 37313,"Celery and Coconut Salad 1/4 cup drained yogurt (yogurt cream) 3 cloves garlic, minced Juice of 1 lemon Salt and freshly ground black pepper 1 tablespoon black sesame seeds 2 bunches celery stalks, washed, peeled and grated 1 cup grated fresh coconut Instructions: In a small bowl, combine the yogurt, garlic, lemon juice, salt and pepper, and sesame seeds. Add the grated celery and coconut and toss well. ","[Chardonnay, Sauvignon Blanc, Riesling]" 37314,"Prosciutto-Wrapped Crudite 20 paper-thin slices prosciutto or speck 1 fennel bulb, cored and thinly sliced lengthwise 1/2 orange bell pepper, cut lengthwise into thin strips 1/2 red bell pepper, cut lengthwise into thin strips 1/2 yellow bell pepper, cut lengthwise into thin strips 10 stalks broccolini, blanched 1/4 head cauliflower, separated into small florets with stems intact, blanched 2 tablespoons Meyer lemon olive oil 1 (2-ounce) piece Parmesan Freshly ground black pepper Salt, for blanching water Instructions: Working with 1 slice of prosciutto at a time, cut the prosciutto lengthwise in half. Wrap a small bundle of the fennel slices (about 3 slices) with prosciutto, allowing the fennel to extend over each side of the prosciutto. Bundle 1 strip each of the orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing the bell peppers to extend over each side of the prosciutto. Wrap the prosciutto around the stalks of broccolini. Wrap the prosciutto around the stem end of the cauliflower florets. Arrange the vegetables on a platter. Drizzle with the oil. Using a grater or vegetable peeler, shave the Parmesan over the vegetables. Sprinkle with pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37315,"BBQ Chicken Wings with Pineapple-Ginger Teriyaki Sauce 1/4 teaspoon cayenne pepper 1/4 teaspoon white pepper
Kosher salt
3 pounds chicken wings, wingtips clipped and discarded
12 mini orange, red and/or yellow bell peppers
3 serrano chiles
1 tablespoon vegetable oil
1/2 cup soy sauce 1/2 cup rice wine vinegar 3 tablespoons honey
2 tablespoons brown sugar
2 tablespoons granulated sugar
1 tablespoon sesame oil 3 cloves garlic, minced
One 8-ounce can crushed pineapple
One 2-inch piece fresh ginger, peeled and minced 1 tablespoon sesame seeds
2 green onions, green parts only, chopped
Instructions: For the wings: In a large bowl, combine the cayenne, white pepper and 1/2 teaspoon salt. Add the chicken wings, bell peppers and serrano chiles. Drizzle with the vegetable oil and then, using clean hands and preferably wearing gloves, massage the seasoning mixture into the wings, peppers and chiles. Set aside. For the sauce: To a medium saucepan over medium heat, add the soy sauce, vinegar, honey, brown sugar, granulated sugar, sesame oil, garlic, pineapple and ginger and stir to combine. Cook over medium heat until reduced by half and thick enough to coat the back of a spoon, about 15 minutes. Cool slightly. Pour half of the cooled sauce over the wings and peppers, reserving the other half for the finished wings. Heat a grill pan or a gas or charcoal grill over medium-high heat. Place the wings, peppers and chiles on the grates in a single layer and cook until nicely charred, 6 to 8 minutes per side. Transfer to a serving platter. Pour the remaining sauce over the cooked wings. Garnish with the sesame seeds and green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37316,"Tinga de Pollo (Chicken Hash) 2 large ripe tomatoes 3 canned cl chipotles en adobo (available in Latin American markets) 1/4 cup water or chicken stock 1/3 cup vegetable oil 4 large garlic cloves, finely chopped 1 large or 2 medium onions, thinly sliced in half-moons (about 2 cups) 2 teaspoons ground cumin 1 teaspoon freshly grated nutmeg 6 cups shredded cooked chicken or any other cooked meat Salt and freshly ground black pepper to taste Instructions: Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blackened on all sides. Let sit until cool enough to touch. Working over a bowl to catch any juices, peel off the black skin. Seed the tomatoes, chop the flesh roughly, and set aside. In a blender or food processor fitted with the steel blade, puree the chipotle chiles and the sauce that clings to them with the water or stock. Set aside. In a large skillet, heat the oil over high heat until very hot but not quite smoking. Add the garlic and onion and cook, stirring, 2 to 3 minutes. Add the tomatoes, cumin, nutmeg, and pureed chipotles and cook, stirring, another 3 minutes. Reduce the heat to medium; add the shredded meat, and simmer, uncovered, until most of the liquid has evaporated, about 10 minutes. Season with salt and pepper and serve at once. ","[Malbec, Tempranillo, Garnacha, Barbera]" 37317,"Steamed Mussels in Tarragon Dijon Emulsion 4 pounds mussels 2 cups dry white wine 3 chopped shallots 1 bay leaf 2 thyme sprigs 4 tablespoons extra-virgin olive oil 1/4 cup Dijon mustard 3 tablespoons chopped fresh tarragon Salt Freshly ground black pepper Instructions: Discard any mussels that have cracked or are damaged. Remove beards from mussels, and scrub each mussel under cold water. Rinse until water runs clear. Combine the wine, shallots, bay leaf, and thyme in a very large pot and bring to a slow simmer over medium heat. Add the mussels to pot, and turn heat up to high. When steam starts to escape from cover, reduce heat to medium. Shake pot to redistribute mussels, and cook for 5 to 10 minutes, or until mussels have opened. Remove from heat, remove mussels from liquid and discard any unopened mussels. Pass the broth through a fine sieve into another saucepan. Reduce liquid on high heat for 2 minutes. Remove from heat, and with a hand held blender add the olive oil, Dijon, and tarragon. Season with salt and pepper and spoon over mussels. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 37318,"Mexicali Chicken 1 Tbsp. Mrs. Dash? Extra Spicy Seasoning Blend, divided 1 Tbsp. olive oil 4 (5 Oz.) boneless, skinless chicken breast halves lime or lemon wedges Instructions:

1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash? Extra Spicy Seasoning Blend. Arrange in a baking dish.
2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash? Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
3. Serve with lime or lemon wedges if desired. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 37319,"Cinnamon Apple Toddy 3 cups apple cider (recommended: Martinelli's) 4 cinnamon sticks, plus more for garnish 1/2 cup spiced rum (recommended: Captain Morgan's) 1/2 cup cinnamon schnapps (recommended: Goldschlagger) Instructions: In a medium saucepan over medium heat, or 4-quart slow cooker, combine all ingredients and heat through, but do not boil. Mull for 45 to 60 minutes at low heat on the stovetop or the warm setting in the slow cooker. Serve warm in clear footed coffee mugs with cinnamon stick swizzle. ","[Riesling, Moscato, Vinho Verde, Cava]" 37320,"Mango Marinated Seared Swordfish with Tropical Fruit Salsa 1/4 cup mango nectar 3 tablespoons canola oil 2 tablespoons balsamic vinegar 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 (30-ounce) can tropical fruit salad, drained 1 tablespoon fresh cilantro leaves 4 scallions, finely chopped 1/2 lime, juiced 1/2 small jalapeno, seeded and minced Kosher salt 4 (6 to 8-ounce) swordfish steaks 2 tablespoons canola oil Instructions: For the marinade: In a small bowl, whisk together marinade ingredients. Pour into large resealable plastic bag and add swordfish. Seal and shake bag to completely coat steaks. Put in refrigerator and let marinate for at least 1 hour, turning occasionally. For the salsa: Chop drained fruit into small pieces. Combine the fruit and remaining ingredients in a bowl and place in refrigerator to let flavors meld while fish is marinating. In a large skillet heat canola oil over medium-high heat. Remove fish from marinade, pat dry and cook until done, about 5 minutes per side. Serve topped with salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37321,"Chili Con Queso Bites 4 eggs 1/2 cup Pace? Picante Sauce 1/4 cup all-purpose flour 2 teaspoons chili powder 6 ounces shredded Cheddar cheese (about 1 1/2 cups) 1 green onion, chopped (about 2 tablespoons) Instructions: Heat the oven to 400 degrees F. Lightly grease 24 (3-inch) muffin-pan cups. Beat the eggs, picante sauce, flour and chili powder in a medium bowl with a fork or whisk. Stir in the cheese and onion. Spoon about 1 tablespoon cheese mixture into each muffin-pan cup. Bake for 10 minutes or until the bites are golden brown. Serve warm or at room temperature with additional picante sauce. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 37322,"Spicy Brussels Caesar Salad 4 tablespoons salted butter 1/2 clove garlic, grated
   6 cups crusty bread, cut into 1-inch cubes
   Kosher salt 1/4 cup finely grated asiago 1/2 cup mayo 1 1/2 tablespoons anchovy paste
   1 teaspoon Dijon mustard
   1 teaspoon Worcestershire sauce
   1/4 teaspoon cayenne pepper
   2 lemons, zested and juiced
   1 clove garlic, minced
   1/2 fresh jalapeno pepper
   3 large egg yolks, at room temperature
   3/4 cup olive oil
   1/2 cup grated asiago
   Pinch kosher salt
   Pinch freshly ground black pepper
   2 pounds Brussels sprouts, trimmed Instructions: For the croutons: Heat the butter in a skillet over low heat. Add the garlic. When the butter just starts to bubble, add the bread cubes and toss to coat. Season with salt. Cook, tossing frequently, until the croutons are golden brown, about 10 minutes. Remove to a bowl, add the asiago and toss. For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, cayenne, lemon zest and juice, garlic and jalapeno to a food processor. Pulse together, then add the egg yolks and blend. With the machine running, slowly drizzle in the oil to ensure the dressing is emulsified. Add the asiago and blend again. Feed the trimmed sprouts though the shredder with the slicer attachment of a food processor (or slice with a very sharp knife or a mandoline) and put into a large bowl. Pour over some of the dressing and toss to coat. Add more dressing to your liking. Put onto a platter and garnish with the croutons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 37323,"5-Ingredient Salmon and Broccoli Stir-Fry 1 large bunch broccoli, florets cut bite-size, long stems sliced (about 4 cups) Finely grated zest and juice of 1 medium orange (See Cook's Note) 2 teaspoons reduced-sodium soy sauce, plus more for serving 1 pound salmon, skinned, patted dry and cut into bite-size pieces 2 cloves garlic, minced Serving suggestions: rice or noodles Instructions: Add 1/2 inch water to a large wok or saute pan and bring to a boil over high heat. Add the broccoli, covering loosely to allow steam to escape, and cook until bright green and nearly fork-tender, about 4 minutes. Drain and transfer the broccoli to a plate. Wipe the remaining broccoli debris out of the pan.
   Combine the orange zest, juice and soy sauce in a small bowl. Season the salmon with a pinch of salt and black pepper. Place the pan over medium-high heat and add 1 tablespoon high-heat cooking oil, like rice bran, canola or grapeseed. Tilt the pan to thoroughly coat the surface where you will be placing the salmon. Carefully add the salmon to the hot oil, reduce the heat to medium, and sprinkle in the garlic. Cook, undisturbed until browned on the bottoms, and the sides of the salmon turn opaque, about 3 minutes. Pour in the orange and soy sauce, and turn the salmon. Add the broccoli and reduce the heat to medium-low. Cook until the salmon is cooked through and the juice thickens a bit, about 3 minutes. Spoon the sauce over the salmon and broccoli and serve with rice or noodles and additional soy sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37324,"Chocolate Drop Cookies with Caramelized White Chocolate Filling 3/4 cup chopped semisweet chocolate 1/3 cup chopped unsweetened chocolate 3 tablespoons lightly salted butter 1 egg, room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract 1/4 cup all-purpose flour 1/8 teaspoon baking powder 1/4 teaspoon kosher salt 2 cups white chocolate, chopped 1/4 cup mascarpone, room temperature 1 tablespoon dark rum Instructions: For the cookies:
   Preheat an oven to 350 degrees F.
   In a metal bowl, combine both chocolates with the butter. Put the bowl over a pot of boiling water for a makeshift double boiler. Lower the heat so the water is hot but not boiling. Stir the chocolate with a plastic spatula, from time to time, until the chocolate and butter melt together. Set aside.
   In a large bowl, whisk together the egg, sugar and vanilla. Beat until the mixture comes together and becomes a pale yellow color, about 1 minute.
   Combine the flour, baking powder and salt in a separate bowl. Sift and add it to the egg mixture. Stir until blended. Using a rubber spatula, add half of the melted chocolate to the batter and gently stir to combine. Add the remaining chocolate and stir again until combined.
   Drop tablespoonfuls of the cookie batter onto a greased baking sheet or a greased parchment-lined baking sheet. Leave room in between the cookies so they can spread out as they bake. You should be able to drop 18 cookies total, on the baking sheet, depending on their size.
   Put the baking sheet in the center of the oven and bake for 4 minutes. Rotate the pan halfway and bake for an additional 4 minutes. Remove the pan from the oven and allow the cookies to cool, 10 to 15 minutes, before transferring to a plate.
   For the filling:
   Preheat the oven to 250 degrees F. Put the chopped white chocolate into a baking dish, preferably not a metal dish, and melt it in oven. Remove it after about 10 minutes and stir. Put back into the oven and continue to cook until caramelized, about 10 minutes.
   Meanwhile, whisk together the mascarpone and rum in a small bowl.
   Add the caramelized chocolate to a medium bowl. Blend in the mascarpone mixture until combined. Refrigerate until the cookies have cooled.
   Bring the filling to room temperature before spreading it between the cookies to make sandwiches. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 37325,"Non-Basil Pesto 1/4 cup chopped walnuts 1 clove garlic
   2 cups tightly packed greens such as kale, arugula or mint
   1/3 cup freshly grated Parmesan 2/3 cup extra-virgin olive oil
   Kosher salt and freshly ground black pepper 1/4 cup chopped walnuts 1 clove garlic
   2 cups tightly packed greens such as kale, arugula or mint
   1/3 cup freshly grated Parmesan 2/3 cup extra-virgin olive oil
   Kosher salt and freshly ground black pepper Instructions: In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and 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. In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and 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, Riesling]" 37326,"Sugo di Cinghiale: Wild Boar Sauce 4 tablespoons/60 ml extra-virgin olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 pound/450 g wild boar beef, minced 1/2 teaspoon/2.5 ml nutmeg Salt and freshly ground black pepper 2 cups/500 ml red wine 3 tablespoons/45 ml tomato paste Instructions: Heat up the extra-virgin olive oil in a saucepan and saute the onion, carrots, and celery until soft. Add the minced wild boar and mix with the vegetables. Add the nutmeg, salt, pepper, and 1 cup wine. Allow the wine to reduce. Then add the tomato paste and mix well with the meat. Add the remaining 1 cup wine. Let the sauce simmer on medium heat for about 20 minutes. Serve the sauce with pasta or with polenta. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 37327,"Nutmeg Vanilla Sauce 2 cups milk 1/2 teaspoon freshly (preferred) ground nutmeg 1/2 vanilla bean, split lengthwise 6 egg yolks 2/3 cup sugar Instructions: Heat the milk, nutmeg, and vanilla in a saucepan over medium heat, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Pour the egg-cream mixture back into the saucepan. Heat over medium heat, stirring constantly with a wooden spoon to 180 degrees F. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and pour it though a fine-meshed strainer into a container in an ice bath to cool. Keep chilled and serve cold. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 37328,"Mixed Green Salad with Sherry Vinaigrette 1/3 cup sherry vinegar 1 large clove garlic 2 teaspoons dried oregano 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/2 cup extra-virgin olive oil 1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried 1 red bell pepper, seeded and diced 1/2 cup pitted kalamata olives, halved 2 ounces feta cheese, coarsely crumbled Instructions: Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil. Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 37329,"Salmon Tartar 1 pound fresh salmon fillet, all skin and bones removed 4 tablespoons olive oil 2 teaspoons grated ginger 2 tablespoons chopped chives 1/2 teaspoon sea salt 1/2 teaspoon grated white pepper 2 cups finely diced cucumber, seeded but not peeled 3 tablespoons Asian sesame oil Red oak leaf lettuce Fresh herb garnish fresh lemon balm preferred Instructions: Use only the freshest possible salmon for this dish from a reliable source. This may not be done ahead of time since its flavor, freshness and presentation rely on lastminute preparation and assembly. Always work with an absolutely clean area and plastic gloves would be welcome at this time. Cut the salmon fillet by hand, using a very sharp knife, into an even dice 1/4-inch thick. Mix the fish in a bowl with the olive oil, ginger, chives, salt and pepper and let marinate for a few minutes. Mix the diced cucumber with the sesame oil in a bowl and season lightly with salt and pepper. Place a wreath of red leaf lettuce around a serving dish. Use a pastry ring to create a layered look for the final presentation of the tartar. Place the ring in the center of the plate and fill the lower portion of the ring with cucumber salad. Smooth the layer evenly and add a layer of salmon tartar on top of the cucumber. Top the salmon with some fresh herb leaves and serve immediately. Garnish with chopped chives and finely chopped zest of lemon and lime. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37330,"Winter White Coq Au Vin One 4 to 5-pound chicken, cut into 8 pieces Salt and freshly ground black pepper All-purpose flour, for dredging 1 stick butter EVOO, for drizzling 1 cup freshly peeled or defrosted drained pearl onions 3 to 4 cloves garlic, sliced 2 to 3 tablespoons chopped fresh tarragon leaves Baguette, warmed 2 ribs celery heart with leafy tops, finely chopped 1 baby fennel or 1/4 small bulb, thinly sliced 1 leek, thinly sliced 1 large fresh bay leaf One 750 milliliter-bottle dry white wine, such as white Burgundy 1 cup creme fraiche 2 to 3 cups chicken stock, if needed 1/4 cup Dijon mustard Instructions: Sprinkle the chicken with salt and pepper and dredge in the flour. Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat. Brown the chicken, working in batches, and then transfer to a plate. Add a drizzle of EVOO to the pot along with the remaining butter, onions, garlic, celery, fennel and leeks. Sprinkle the vegetables with some salt and pepper and cook until lightly browned, 7 to 8 minutes. Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes. Stir in the creme fraiche, reduce to a simmer and continue to cook, 30 minutes longer. If the liquid gets too low, add the chicken stock. Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute. Serve with warm baguette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37331,"Pineapple Ocho Rios 2 ripe pineapples 3 lemons, zested, finely diced 12 dates, cut in half 3 ounces raisins, soaked in 2 ounces light rum for 2 hours 2 ounces pecans 1 banana 1-ounce crystallized ginger, sliced 24 Maraschino cherries 8 eggs, separated 1/2 cup granulated sugar 3 cups heavy cream 2 ounces dark bitter chocolate, grated Instructions: Cut the top from 1 of the pineapples and run the knife around body inside, leaving a 1/4-inch border. Push in from every side, cut the center into 4 and pull out each quarter with a fork. Repeat with the second pineapple. Cut the pineapple into small cubes and add the lemon zest, dates, raisins with rum and the pecans. Place in the freezer to chill. Peel and finely slice the banana and add to the thoroughly chilled fruits with the ginger and cherries. Rechill. Place the egg whites in a mixing bowl and beat at medium speed gradually adding sugar until stiff peaks form. Beat the heavy cream until stiff. Carefully blend in the 8 egg yolks and when combined, fold into the egg white mixture. Pour the chilled fruit and grated chocolate into the egg mixture ad spoon as much as possible into the pineapple shells. Cover each with clear plastic and place in the freezer to harden. The remaining cream mixture can be placed in a mold and frozen. Serve when thoroughly chilled. ","[Chardonnay, Moscato, Gewrztraminer, Pinot Grigio]" 37332,"Red and White Checkerboard Cookies 1 4-ounce bar white chocolate, chopped 2 sticks unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 teaspoon salt
   1 large egg, at room temperature 1 teaspoon pure vanilla extract 2 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon finely grated blood orange zest 1 1/2 to 2 teaspoons red gel food coloring 1 cup red or white sanding sugar Instructions: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly. Beat the butter, granulated sugar and salt in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Beat in the egg and vanilla, then mix in the melted white chocolate. Reduce the speed to low and mix in the flour in two batches until just combined. Remove half of the dough; beat the orange zest and food coloring into the remaining dough. Wrap the plain dough and red dough separately in plastic wrap, flatten each into a rectangle and chill until firm, at least 1 hour. Working on 2 separate sheets of floured parchment, roll out each piece of dough into a rough 5-by-10-inch rectangle (about 3/8 inch thick), then trim each piece to form a 4 1/2-by-9 1/2-inch rectangle. Using a sharp knife, cut each rectangle lengthwise into nine 1/2-inch-wide strips. (If the dough gets too soft, refrigerate until firm.)
   Lay 3 alternating color strips together (white-red-white). Using a wet finger, moisten the sides and tops so the strips adhere without gaps, pressing to seal. Top with 3 strips in the opposite pattern (red-white-red). Top with 3 more strips, repeating the first pattern. Repeat to build another log, starting with a red-white-red pattern. Wrap the logs and chill for 2 hours. Position racks in the upper and lower thirds of the oven and preheat to 350? F. Line 3 baking sheets with parchment. Unwrap the dough. Lightly brush the logs with water, then firmly press the sides in the sanding sugar. Using a sharp knife, trim the ends of the logs, then slice into 1/3- to 1/2-inch-thick cookies, about 24 per log. Arrange the cookies 1 1/2 inches apart on the baking sheets. Bake 2 of the pans (refrigerate the other), switching positions halfway through, until the cookies are just set but not browned, 12 to 15 minutes. Let cool 5 minutes on the pans, then remove to a rack to cool completely. Repeat with the remaining baking sheet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37333,"Muttachar (Spiced Eggs) 1 tablespoon oil 1 small onion, chopped 1 green cl, seeded and chopped 1 ripe tomato, sliced 1/2 green mango, sliced (optional) 1 pint (2 cups) each coconut milk and water 1/4 teaspoon each tumeric, paprika and ground coriander Salt 10 fresh curry leaves Handful chopped fresh coriander (cilantro) Juice of 1/2 lemon 4 eggs Instructions: In a heavy frying pan heat the oil and saute the onion until golden. Add the cl, tomato and mango and fry a little longer. Pour in the coconut milk and water and bring to a boil. Add the tumeric, paprika, ground coriander, and salt and simmer 5 to 10 minutes. Rub the curry leaves between your palms to release the flavor, and add them and the fresh coriander to the mixture. Add the lemon juice and simmer for a further 10 minutes.
   If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If to be poached, break the eggs gently into the mixture and cook for 3 minutes.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37334,"Tonkatsu-Style Butterflied Pork Chops with Watercress Salad 2 rib pork chops (each about 3/4 inch thick and about 10 ounces) 1/4 cup rice-wine vinegar 1 teaspoon soy sauce 1 teaspoon sugar A few drops of Japanese sesame oil 1 quart of peanut oil or vegetable oil Flour for dredging 1 jumbo egg, beaten 2 cups panko crumbs* 2 loosely packed cups watercress leaves 1/2 cup minced tomato 1 tablespoon finely minced scallion 1/4 cup mung bean sprouts 1 tablespoon plus 1 teaspoon rice-wine vinegar A few drops of Japanese sesame oil Coarse salt to taste Instructions: Butterfly the chops: Lay them flat on a cutting board and, holding your knife parallel to the board, cut through the meat along the side of each chop until you reach the bone. This cut should evenly divide the meat of each chop into 2 equal flaps, which remain attached to the bone. Spread each chop out in the shape of a butterfly. Place the chops between sheets of wax paper, and pound each flap with a mallet or the side or back of a heavy cleaver. Pound until each flap is an even 1/4-inch thick. Mix together the 1/4 cup rice-wine vinegar, soy sauce, sugar and a few drops of Japanese sesame oil. Place the pounded pork chops in a wide, shallow dish and pour the marinade over them. Marinate in the refrigerator, turning occasionally, for 2 hours. When ready to cook, heat the peanut oil in a wok, deep-fryer, or deep, wide pot to 365 degrees. While the oil is heating, remove pork chops from the marinade and shake off liquid. Dredge chops in flour, making sure to cover all spots of the meat and bone. Then dip the chops in the beaten egg, and let the excess egg drip off. Finally, dip the chops in the panko crumbs, making sure to cover the entire meat and bone. When the oil is hot, add the pork chops (if your frying vessel is not large enough, you should do this in 2 batches). Deep-fry until chops are golden brown on the outside, just cooked through on the inside, 3 to 4 minutes altogether. Remove and drain on paper towels. While the pork chops are cooking, make the watercress salad: Toss together the watercress, tomato, scallion, bean sprouts, rice-wine vinegar and sesame oil. (Make sure the salad has a light taste of the sesame oil; if not, add a little more.) Season with salt. Place each chop on a large dinner plate and season with coarse salt. Strew each chop with the watercress salad and serve immediately. *panko crumbs are Japanese bread crumbs -- light, airy, remarkably crisp. They are available at Japanese groceries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 37335,"Sweet Onion Mignonette 2 large sweet onions 2 cups red wine vinegar
   Freshly ground black pepper
   Instructions: Peel the onions and slice them in half. Using a cheese grater over a plate, grate the onions into fine mince, being sure to save the onion juice as well. Add grated onion and juice to the vinegar. Season with pepper. Chill and serve ice cold with your favorite oysters. ","[Chardonnay, Sauvignon Blanc, Riesling]" 37336,"Mason Jar Ice Cream 1 cup quartered fresh strawberries 2 tablespoons honey Juice of 1 lemon 1 cup heavy cream 1 tablespoon honey 1 tablespoon sugar Pinch kosher salt Instructions: For the strawberry puree: Set up a grill for even medium heat. If using a charcoal grill, build the coals evenly along the bottom. Place a small saucepot on the grill. Add the strawberries, honey and lemon juice and bring to a simmer. Cook until the strawberries release their juices and begin to soften, 3 to 5 minutes. Puree in a blender until smooth and chill until completely cool, about an hour. For the ice cream: To a 32-ounce freezer-safe mason jar with straight or tapered sides, add the cream, honey, sugar and salt. Pour in the chilled strawberry puree. Top with the lid and vigorously shake into a loose, drippy whipped cream, 3 to 5 minutes. (This will take less time if you use a mason jar that was in the freezer for 10 to 15 minutes beforehand.) Make sure the lid is only loosely on, then freeze for 3 hours for soft serve, longer for scoopable ice cream. Serve and enjoy! ","[Riesling, Moscato, Vinho Verde, Prosecco]" 37337,"Cilantro Chicken and Spicy Thai Noodles 4 boneless, skinless chicken thighs (about 1 pound) 3 tablespoons canola oil Salt and freshly ground black pepper 2 tablespoons minced garlic 1/4 cup cilantro leaves 2 limes, 1 zested and 2 juiced 2 tablespoons seasoned rice vinegar 2 tablespoons canola oil 1-inch chunk ginger, peeled and grated (about 1 tablespoon) 1 lime, zested and juiced 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 1 cup chicken stock Salt and freshly ground black pepper 1 tablespoon Thai green curry paste 1 tablespoon seasoned rice vinegar 3 scallions, white and green parts, chopped, for garnish 1 pound spaghetti, cooked al dente and sprayed with canola oil spray 1 carrot, shredded 1/4 cup crushed roasted peanuts Instructions: For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side. For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes. Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37338,"Shrimp Abaco 2 1/2 ounces olive oil 32 large fresh shrimp, peeled and deveined 2 tablespoons diced fresh garlic 2 tablespoons diced shallots 1/2 cup tomato, diced 16 artichoke hearts, quartered 1 cup thinly sliced button or portobello mushrooms 1/2 cup chopped green onion 1 cup white wine 4 cups cream Instructions: Heat saute pan over high heat. Add olive oil and shrimp, and saute until they are about 1/2 cooked, about 2 minutes. Add garlic and shallots and saute until they are golden brown. Add tomatoes, artichokes, mushrooms, and green onion. Remove from the heat and carefully add the wine. Return to the pan and cook until the white wine is reduced by 1/2. Add the cream and let sauce reduce for 2 minutes or until sauce thickens. Serve over pasta of your choice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 37339,"French-Fried Potatoes 3 pounds Idaho or all-purpose potatoes Shortening or oil for deep fat frying Salt and pepper Instructions: Peel potatoes, one at a time, cut into strips the length of the potato and 3/8-inch wide, letting each fall into cold water. When all the strips are cut, soak 10 minutes in cold water. Drain and pat dry on paper toweling. Heat shortening or oil to 330 degrees, add potatoes, about 1 cup at a time, and fry 2 minutes until lightly golden and all sputtering stops. Drain on paper toweling. Potatoes can now be held until just before serving. For the second frying, heat fat to 375 degrees, and fry, on third of the potatoes at a time, 5 minutes until crisply golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 37340,"Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts 1 baguette, sliced 1/4-inch thick 1 1/4 cups fresh ricotta 1/4 cup clover honey 1 orange 1/3 cup toasted, chopped, blanched hazelnuts Figs or strawberries, quartered Instructions: Preheat a broiler, oven or grill to medium-high heat . Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Dollop some ricotta on each slice of toast. Drizzle a little honey over all, and then zest the orange over the tops. Scatter the hazelnuts on top, put a wedge of fruit on each toast and finish with another drizzle of honey. ","[Chardonnay, Vermentino, Gavi, Friulano]" 37341,"Honeydew and Mint Granita 1/2 cup sugar 10 sprigs mint, plus leaves for topping 3 cups chopped honeydew melon 1/4 cup fresh lime juice (from 2 to 3 limes) Instructions: Bring the sugar and 3/4 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint, pressing with a wooden spoon to submerge. Let cool completely, then remove the mint with a slotted spoon and discard. Combine the mint syrup, honeydew and lime juice in a blender and puree until smooth. Pour into a 7-by-11-inch or 8-inch square metal baking dish. Freeze the honeydew-mint mixture until ice crystals begin to form around the edges, about 45 minutes. Scrape the crystals toward the center of the pan with a fork, breaking apart any large chunks. Continue freezing, scraping every 30 minutes or so, until all of the granita has been scraped into flakes, 3 to 4 hours. Spoon into chilled bowls and top with mint leaves. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 37342,"Chicken Green Chili Stew 2 tablespoons olive oil 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks Kosher salt and freshly ground black pepper 4 cloves garlic, minced
   2 poblano peppers, seeded and diced 1 large onion, diced 1 tablespoon ancho cl powder 1 teaspoon ground cumin 4 cups chicken stock One 7-ounce can fire-roasted green chiles, drained and rinsed 1 large russet potato, peeled and cubed small Chopped cilantro, for serving, optional Grated pepper jack cheese, for serving, optional Instructions: Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.
   Saute the garlic, poblano peppers and onions. Add the ancho cl powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.
   Serve in bowls topped with cilantro and cheese if using. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 37343,"Apple and Mortadella Stuffing 1/3 cup raisins 4 1/2 cups apple cider 1 1/2 tablespoons butter 1 medium onion, diced (about 1 cup) 3 celery stalks, split lengthwise and cut into 1/4-inch slices 3 tablespoons pine nuts 8 ounces mortadella, cut into 1/4-inch dice 1 cup pitted and coarsely chopped green olives 2 apples, peeled, cored, and diced 6 fresh sage leaves, chopped 6 cups day-old sourdough bread (crusts removed), cut into 1-inch cubes 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: To plump the raisins, combine them with the apple cider in a small saucepan and bring to a boil over medium heat. Immediately remove from the heat and set aside. In a large, nonreactive saucepan or Dutch oven, melt the butter over medium heat. Add the onion, celery, and pine nuts. Cook, stirring occasionally, without coloring, 6 to 8 minutes. Add the mortadella, olives, apples, and sage and cook 5 more minutes. Strain the raisins, reserving the cider, and add the raisins to the saucepan. Stir in the bread cubes, season with the salt and pepper, and add reserved cider. Bring to a boil, lower the heat and simmer, covered for 15 minutes. Stir thoroughly, cover, and continue cooking for an additional 15 minutes. The stuffing will be very moist. Serve hot. The stuffing can be kept hot and held for up to 1 hour in a bain-marie. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 37344,"Turkey Gravy Turkey giblets 1/4 cup or so turkey fat, from roast turkey drippings 1/3 cup all-purpose flour, plus more if needed
32 ounces low-sodium chicken broth, plus more if needed
Black pepper Instructions: Boil the giblets in a small saucepan of water over medium heat until cooked, about 30 minutes. Remove the giblets and set aside; reserve the water in the saucepan.
In the turkey roasting pan (which should not have been cleaned!), add the turkey fat. Sprinkle in the flour and whisk into the fat until it's all worked together into a paste. If the paste is too thick or clumpy, add in a little more grease. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.
Pour in the chicken broth, whisking the whole time. Allow to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up.
Add plenty of black pepper. Chop the giblets and add them in. Remove as much of the neck meat as you can and add it to the gravy. Serve immediately! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37345,"White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage 1/2 cup (1 stick) unsalted butter 1/2 teaspoon kosher salt 1 cup all-purpose flour 4 large eggs 1 cup grated sharp white cheddar 6 honey crisp apples 2 tablespoons unsalted butter 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom Pinch of ground cloves 1 tablespoon orange blossom honey Juice of 1 lemon Extra-virgin olive oil, for frying, plus more for topping 1 bunch sage, leaves only 10 to 15 thin slices prosciutto, torn into bite-size pieces Fleur de sel and freshly ground black pepper Instructions: Prepare the gougeres: Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper or silicone mats. In a large saucepan, combine the butter, salt and 1 cup water. Stir over high heat until the butter melts completely, then remove the pan from the heat and add all the flour at once. Stir vigorously with a wooden spoon until smooth, then transfer to a mixer fitted with a paddle attachment. Beat on medium speed and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat in the grated cheese. Transfer the dough to a pastry bag, or use 2 wet spoons to drop neat 1-tablespoon mounds onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 25 to 30 minutes, until golden and crisp. When done, turn off the oven and let the gougeres dry out in the oven with the door ajar to keep them nice and crisp. Cook the apples for the filling: Peel the apples and discard the core; cut into 1/2-inch dice. Melt the butter in a large saute pan over high heat. When foaming, add the spices. They will toast instantly and become fragrant; add the apples and saute for 3 to 4 minutes, until browned. Add 2 tablespoons water, the honey and lemon juice. Cook for 3 to 4 minutes, or until the liquid is reduced and the apples are tender. Set aside to cool slightly. Set a clean saute pan over medium heat. Add enough olive oil to coat the pan; when hot, fry the sage leaves until crisp and almost transparent, about 1 minute. Drain on paper towels. Add the prosciutto pieces to the same pan in a single layer (work in batches, if necessary). Cook for 1 minute on each side to crisp them up. Drain on paper towels. To assemble, carefully tear off the top third of each gougere and spoon in some warm apple filling. Top with a sage leaf and a piece of prosciutto and season lightly with fleur de sel. Drizzle with olive oil and sprinkle with black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37346,"Pumpkin Scones with Coffee Glaze 3 cups all-purpose flour, plus more for dusting 2/3 cup packed brown sugar
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
8 tablespoons (1 stick) salted butter, cubed and chilled
1 cup canned pumpkin puree
1/4 cup heavy cream, plus more for brushing
2 large eggs
5 cups powdered sugar 1/3 cup strong brewed coffee, plus more if needed for thinning 2 tablespoons salted butter, melted
Pumpkin pie spice, for sprinkling
Instructions: For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with a baking mat or parchment paper. In a large bowl, combine the flour, brown sugar, baking powder and pumpkin pie spice. Stir to combine. Add the butter pieces, then use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. In a second bowl, whisk together the pumpkin puree, cream and eggs. Pour into the flour mixture, stirring gently, until it all comes together into a dough. Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 1/2-inch-thick rectangle about 15 inches by 3 inches. Cut into 12 equal triangular wedges. Transfer the wedges to the prepared baking sheet, brush the tops with the extra cream and bake until poufy, set and just barely golden, 20 to 23 minutes. Allow to cool completely. For the icing: Sift the powdered sugar, then combine with the coffee and butter in a large bowl. Make sure the icing is thick but still pourable; add a splash more coffee if needed to thin. Spoon a very generous amount of the icing onto each scone and sprinkle each with the pumpkin pie spice. Allow the icing to set, about 10 minutes. The scones can be served at once or stored in airtight container at room temperature for 1 to 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37347,"Knotted Onion Sage Rolls 2 cups finely chopped onions 2 tablespoons olive oil 2 1/4 ounce package active dry yeast 1/2 cup warm water (about 110 degrees) 2 cups warm milk (about 110 degrees) 1/4 cup vegetable shortening 1/4 cup honey 2 teaspoons salt 5 to 6 cups unbleached flour 2 tablespoons rubbed fresh sage or 2 teaspoons rubbed dried sage 1 ? cups whole wheat flour Olive oil (optional) Instructions: Saute onions in olive oil until soft, but not brown. Set aside and cool. In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, salt, 2 cups flour and cooled onions. Beat vigorously for two minutes. Whisk sage and whole wheat flour together and add to onion mixture. Stir to incorporate. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 36 equal pieces, Shape each piece into an 8-inch strand and tie it into a single knot. Place about three inches apart on parchment-lined baking sheets. (These knotted rolls are also attractive if placed into well-greased muffin pans.) Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake for 15 minutes, or until the internal temperature of the rolls reaches 190 degrees. Immediately remove rolls from baking sheets and cool on a rack. For a shiny, soft crust, brush the tops of the rolls with olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37348,"Stromboli Dough for 1 medium pizza, thawed, if frozen 9 ounces pepperoni, sliced thinly 10 ounces cremini mushrooms, sliced Sauteed 1 large onion, sliced, sauteed 1 red pepper, sliced, roasted 11/2 cups shredded Mozzarella cheese 3 tablespoons fresh basil and parsley, minced Cornmeal 2 tablespoons olive oil Instructions: Preheat the oven 475 degrees, with a pie stone or baking sheet inside. On a lightly floured surface, roll the dough into a 10 by 14-inch rectangle. Sprinkle with pepperoni, Sauteed mushrooms, sauteed onions, red peppers, leaving a 1-inch border on all side. Mix the cheese and the herbs together in a small bowl and sprinkle over toppings. Roll the stromboli into a log. Seal the dough by pinching the edges and seam. Sprinkle some cornmeal on a pizza paddle and place the stromboli, seam-side down on the paddle. Brush the stromboli with 1 to 2 tablespoons olive oil. Carefully place it on the preheated baking sheet or pizza stone. Turn down oven temperature to 400 degrees and bake for 35 to 40 minutes. Remove from the oven and let rest 5 to 10 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37349,"Corn Muffin Churros Vegetable oil, for frying (about 6 cups) 1 8.5-ounce box corn muffin mix 1 1/2 cups all-purpose flour 1/3 cup sugar, plus more for sprinkling 1 teaspoon baking powder 2 teaspoons ground cinnamon 2 large eggs 1 teaspoon finely grated orange zest 2/3 cup buttermilk Chocolate sauce or dulce de leche, warmed, for dipping Instructions: Heat 3 inches of oil in a large, deep skillet until a deep-fry thermometer registers 340 degrees. Combine the muffin mix, flour, sugar, baking powder and 1 teaspoon cinnamon in a bowl. Stir in the eggs, orange zest and buttermilk and whisk until combined. Transfer half the batter to a pastry bag fitted with a large star tip (No. 844) and pipe 4-inch-long churros into the oil, about 4 at a time. (If you don't have a pastry bag, you can spoon the batter into the oil in lines.) Fry until golden, about 15 seconds per side, turning once. Remove with a slotted spoon to drain on paper towels. Repeat with the remaining batter. Combine the remaining 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with the chocolate sauce. ","[Rioja, Tempranillo, Garnacha, Barbera]" 37350,"Strawberry Arugula Salad 1/2 cup extra-virgin olive oil 1/3 cup champagne vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 large red onion, sliced One 5-ounce container baby arugula 1 cup sliced strawberries 1/2 cup toasted pine nuts 1/3 cup freshly grated Parmesan Instructions: Add the olive oil, champagne vinegar, Dijon mustard, honey, salt and pepper to a large serving bowl. Whisk to combine, then add the sliced onions. Stir the onions to coat them in the dressing. Let the onions marinate in the dressing until they are brighter in color and slightly softened, 15 to 20 minutes. Add the arugula and strawberries to the bowl with the marinated onions. Toss to combine. Top with the toasted pine nuts and freshly grated Parmesan. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37351,"Oreo Watermelons 1/4 cup red melting candy 1 teaspoon vegetable shortening 1 chocolate sandwich cookie, such as Oreos? 1/2 teaspoon chocolate sprinkles
1/4 cup green melting candy Instructions: Put the red melting candy and 1/2 teaspoon of the vegetable shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted. Cut the cookie in half and dip each half in the red melted candy. Transfer to parchment paper and sprinkle with the chocolate sprinkles. Let set, about 5 minutes. Put the green melting candy and remaining 1/2 teaspoon vegetable shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted.
Roll the curved edge of the coated cookie halves in the green melted candy for the rind. Let set on parchment paper, about 5 minutes.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 37352,"Scrambled Eggs Unscrambled 5 eggs 5 tablespoons milk 1 pat of butter Kosher salt Ground pepper Chives or parsley to garnish Instructions: In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37353,"Tomato, Mozzarella and Cherry Salad 1/4 cup extra-virgin olive oil 3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 to 3 vine-ripe or heirloom tomatoes 1 pint cherry tomatoes 1 pint fresh Bing cherries, pitted and halved (or husk cherries, stemmed and halved)
1 tablespoon sugar
10 to 12 sprigs fresh tarragon, stemmed 8 sprigs fresh basil, stemmed
8 sprigs fresh flat-leaf parsley 1/2 cup finely grated Parmesan 2 to 3 tablespoons olive oil, or more as needed
Coarse sea salt
1 pound fresh mozzarella, cut into 12 slices
Instructions: Make the dressing: Whisk together the olive oil and balsamic with the mustard and 1 tablespoon cool water in a bowl. Set aside. Make the salad: Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices or wedges. Arrange all the tomatoes and cherries in a single layer, flesh-side up, on a large serving platter or individual plates. Sprinkle them with the sugar. \Herb\ the mozzarella: Use a pair of scissors to coarsely cut the tarragon, basil and parsley into pieces and toss in a medium bowl with the Parmesan, olive oil and a pinch of salt. The herbs should feel slightly dampened and sticky from the olive oil. If not, add more olive oil by the tablespoon as needed. Press both sides of the mozzarella slices into the herb mix to coat them, then intersperse the cheese pieces amongst the tomatoes on the serving platter or plates. Season the dish with salt and spoon all the dressing over the tomatoes and cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 37354,"Paella 1 pound tomatoes 9 cups low-sodium chicken broth 3 cups short or medium-grain rice 20 threads saffron 2 sprigs rosemary, leaves stripped from sprigs 3 teaspoons kosher salt, divided 1 teaspoon smoked sweet paprika 2 tablespoons olive oil 3 pounds bone-in, skin-on, chicken thighs and legs 3 pounds bone-in, skin-on, chicken thighs and legs
1/2 pound fresh green beans, trimmed and halved 1 cup chopped red bell pepper 1/2 cup chopped green bell pepper 2 cloves garlic, minced Instructions: Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook. Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside. Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm.
Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl.
Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes. Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.
Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella. After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking.
Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving. ","[Rioja, Garnacha, Tempranillo, Pinot Noir]" 37355,"Harvest Focaccia 1 3/4 cups lukewarm water 2 1/4-ounce packets active dry yeast (1 1/2 tablespoons) 3/4 cup extra-virgin olive oil 1/4 cup plus 1 tablespoon turbinado sugar 1 tablespoon plus 3/4 teaspoon kosher salt 2 1/4 cups all-purpose flour 2 1/4 cups bread flour 1 stick cold unsalted butter, cut into 12 pieces 2 cups (about 1 pound) seedless red grapes 2/3 cup raisins 1 cup walnuts, coarsely chopped 1 teaspoon coriander seeds, cracked with a heavy pan 1 teaspoon minced fresh rosemary 1/2 teaspoon freshly ground pepper Instructions: Put 1 3/4 cups lukewarm water (105 degrees F to 110 degrees F), the yeast, 1/2 cup olive oil and 1 tablespoon each turbinado sugar and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium speed until the yeast and sugar dissolve, then let stand until foamy, about 10 minutes. Add both flours and mix on medium speed to make a smooth but sticky dough, about 4 minutes. Poke the butter pieces into the dough, spacing them evenly apart. (Do not mix.) Cover the dough with plastic wrap and set aside in a warm place until doubled in size, 45 minutes to 1 hour. Mix the dough with the dough hook on low speed just until there are streaks of butter throughout, about 1 minute. Put the grapes and raisins in a microwave-safe bowl, cover loosely and microwave until juicy, about 10 minutes. Let cool, then strain through a sieve, discarding the liquid. Brush a rimmed baking sheet with 2 tablespoons olive oil. Divide the dough in half and transfer one piece to the baking sheet, leaving the other in the bowl. Cover both pieces of dough loosely with parchment paper; set aside until plump and airy, about 30 minutes. Meanwhile, put a pizza stone or inverted rimmed baking sheet on the lowest oven rack and preheat the oven to 450 degrees F. Spread the dough on the baking sheet so it fills the pan, dimpling it with your fingertips. Scatter half of the grape-raisin mixture evenly on top. Put the remaining piece of dough on top and stretch and pat it to cover the bottom piece of dough. (Don't worry if the dough tears.) Scatter the walnuts and the remaining grape-raisin mixture on top; dimple the dough all over with your fingertips, poking the topping into the dough. Cover loosely with parchment and set aside until the dough rises above the sides of the baking sheet by about 1/2 inch, 35 to 40 minutes. Mix the remaining 1/4 cup sugar, the coriander, rosemary, the remaining 3/4 teaspoon salt and the pepper; sprinkle over the dough. Place the baking sheet on the hot stone and bake 10 minutes. Reduce the oven temperature to 400 degrees F and bake until the focaccia is golden and springs back when pressed, 20 to 30 more minutes. Brush with the remaining 2 tablespoons olive oil; let cool in the pan 15 minutes, then transfer to a rack to cool slightly or let cool completely and freeze. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 37356,"Greek Saganaki 8 (1/2-inch) slices Kasseri cheese Salt Freshly ground black pepper 2 cups brandy 1 cup flour 4 tablespoons butter 2 lemons, juiced 8 rounds of pita bread, brushed with olive oil, grilled and quartered 1 cup Kalamata olives Instructions: Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 37357,"Backyard BBQ'd Spareribs 2 racks pork spareribs (about 3 pounds each) 2 cups Cola Barbecue Sauce, recipe follows 1/2 cup Memphis Shake, recipe follows 4 cloves garlic, peeled Kosher salt and freshly ground black pepper 3 cups cola 11/2 cups ketchup 1/4 cup cider vinegar 2 tablespoons Worcestershire sauce 1 slightly heaping tablespoon chili powder 12 teaspoon hot sauce, plus additional for seasoning 1/4 teaspoon ground allspice 11/2 tablespoons freshly squeezed lime juice 1/4 cup sweet paprika 3 tablespoons firmly packed brown sugar 2 tablespoons dried oregano 2 tablespoons granulated garlic 1 tablespoon ancho cl powder Kosher salt 1 teaspoon celery salt Instructions:

1. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
2. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill.
3. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250 degrees F to 275 degrees F is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side.
4. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
5. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill.
6. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250 degrees F to 275 degrees F is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side Whisk paprika, brown sugar, oregano, garlic, ancho powder, 2 teaspoons salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 37358,"Sunny's Crispy Smashed Rosemary Garlic Fingerling Potatoes One 1 1/2-pound bag steamable fingerling potatoes 3 tablespoons olive oil
3 tablespoons salted butter, plus more if needed
Two 6-inch stalks fresh rosemary
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced or grated on a rasp grater Instructions: Microwave the potatoes for the time instructed on the package, minus 2 minutes. Allow to cool slightly to handle, then cut the longer potatoes in half, leaving the smaller potatoes intact. In a large pan on medium-high heat, add the oil, butter and rosemary stalks. Using the bottom of a dry cup measure or something similar, gently smash each potato portion to about 1/4 inch thick and scrape off with a butter knife. Slide a smashed potato right into the bubbling fat and repeat with the remaining potatoes. Cook until the potatoes are golden and crisp on one side, about 3 minutes, then flip and continue to cook, adding more butter if needed, until golden on the other side, about another 3 minutes. While cooking, mind the rosemary stalks and flip and turn them as well. Once they are lightly crisped, remove them to a drying rack above a baking sheet along with any crisped potatoes. Season gently with salt and pepper. Crinkle the rosemary leaves with your fingers or chop gently and add to a large metal bowl with the parsley. Coat the inside of the bowl with the garlic. Transfer the potatoes to the bowl and toss gently until coated. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37359,"Horseradish Mayonnaise 1 (5-inch) piece of horseradish root (use about 4 big tablespoons, grated) 1 cup good mayonnaise Juice of 1/4 lemon Dash hot sauce (recommended: Tabasco) Pinch sea salt 1 teaspoon prepared horseradish Instructions: Use a vegetable peeler or a knife to peel the surface skin off of the horseradish. Using a microplane grater, grate up about 4 hefty tablespoons of the stuff. Add to your mayonnaise and add the lemon juice, hot sauce, salt and prepared horseradish. Cover, and let rest in the refrigerator until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37360,"Healthy Blueberry-Oat Breakfast Ice Pops 2 cups blueberries 2/3 cup unsweetened hazelnut milk 1/4 cup old-fashioned rolled oats 3 tablespoons honey 2 tablespoons blueberry preserves Juice of 1/2 lemon Kosher salt Instructions: In the pitcher of a blender add the blueberries, hazelnut milk, oats, honey, preserves, lemon juice and a pinch of salt, and puree until smooth. Divide the mixture evenly among six 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours, but preferably overnight. Rest at room temperature for a few minutes before unmolding. ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 37361,"Zesty Chili Cheese Fries 1 bag frozen potato wedges cut fries (recommended: Ore-Ida) 1 tablespoon chili seasoning (recommended: McCormick) 1 can chili 1 (8-ounce) package shredded Cheddar 1 green onion, sliced 2 tablespoons sour cream Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a large bowl combine fries and chili seasoning, andtoss until well coated. Place fries on hot, oiled grill and grill for 4 minute. Turn and grill for another 5 minutes or until fries are crispy. While fries are on the grill add the chili to a medium saucepot over medium-low heat and bring to a simmer. Remove fries from the grill and place on a platter. Pour the chili over the fries, sprinkle with cheese and garnish with sliced green onion and a dollop of sour cream. Indoor: Preheat broiler. Place frozen fries on foil lined baking sheet. Toss to coat with oil and chili seasoning. Broil fries for 8 to 12 minutes, turning once or until desired degree of crispness. ","[Syrah, Malbec, Tempranillo, GSM Blend]" 37362,"Braised Cabbage 1 tablespoon vinegar, such as cider, white wine or even sherry 1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces 2 tablespoons butter 2 tablespoons olive oil 2 tablespoons chopped fresh flat-leaf parsley 1/2 bunch fresh chives, chopped Salt and freshly ground black pepper Instructions: Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 37363,"Chicken-in-a-Pot 6 large carrots, cut into 1 1/2-inch chunks 2 large onions, halved and thinly sliced 4 sprigs fresh dill, plus 2 tablespoons roughly chopped 4 long strips lemon zest 2 tablespoons extra-virgin olive oil Kosher salt 4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds) 2 cups low-sodium chicken broth or stock Instructions: Put the carrots, onions, dill sprigs, lemon zest and olive oil in a 7-liter pressure cooker and sprinkle with salt. Sprinkle the chicken with salt. Pour the broth in the pot, and then nestle the chicken meat-side down on top of the vegetables. Close the pressure cooker lid and bring the pressure up to high over medium-high heat (this can take up to 10 minutes). Adjust the heat if necessary to maintain an even high pressure for 10 minutes. Remove from the heat and use the quick-release method to bring down the pressure. Stir the chopped dill into the chicken stew. Put 1 chicken breast in each of 4 large soup bowls and ladle some carrots and broth over each one. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37364,"Herb Roasted Potatoes 1 pound new potatoes, assorted varieties and colors are great 6 cloves garlic, smashed 2 tablespoons finely chopped sage Pinch crushed red pepper flakes Kosher salt Extra-virgin olive oil Instructions: Preheat oven to 400 degrees F. Cut the potatoes into halves or quarters, as long as they are all about the same size. Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.) Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve. Hot potato! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37365,"Grilled New Potatoes with Smoked Paprika Vinaigrette and Parmesan 1 1/2 pounds small yellow new potatoes Kosher salt and freshly ground black pepper 2 tablespoons canola oil 1 teaspoon smoked paprika 1/4 cup chopped fresh parsley, plus whole leaves for garnish 1/4 cup aged sherry vinegar 1 heaping teaspoon Dijon mustard 1/2 cup extra-virgin olive oil Clover honey, optional 1/4 cup grated Parmesan Instructions: Put the potatoes in a pot and cover by 2 inches with cold water. Add 2 tablespoons of salt, bring to a boil and cook until a skewer inserted in the center of a potato meets no resistance, about 20 minutes. Drain well and cool slightly. Preheat a grill to high heat. Halve the potatoes and toss with the canola oil, smoked paprika and some salt and pepper. Grill the potatoes cut-side down until golden brown and crusty, 4 to 5 minutes. While the potatoes are grilling, whisk the vinegar, mustard, parsley and salt and pepper until combined. Slowly whisk in the olive oil. Taste; add a drop or two of honey if desired. Mound the cooked and still warm potatoes in a large shallow bowl. Drizzle with the vinaigrette and top with the Parmesan and parsley leaves.
","[Rioja, Tempranillo, Garnacha, Barbera]" 37366,"Caraway Noodles 1 stick (4 ounces) unsalted butter 1 tablespoon caraway seeds 1 pound fettuccine 2 tablespoons chopped flat-leaf parsley Instructions: Melt butter in small saucepan over medium heat until foaming. Add caraway seeds. Reduce heat to low and cook until butter is light brown, stirring often, about 5 minutes. Remove from heat. Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add caraway butter and stir until coated, about 3 minutes. Season with salt and pepper. Sprinkle with parsley. Transfer to bowl. ","[Chardonnay, Riesling, Gewrztraminer]" 37367,"Oaxacan Black Mole: Mole Negro 2 large chickens (about 3 1/2 pounds each), each chicken cut into 8 pieces 2 small heads garlic, scored around the middle 2 small white onions, roughly sliced 6 fresh mint sprigs Sea salt 1/4 pound chilhuacles negros or guajillos 2 ounces chiles pasillas (Mexican, not Oaxacan) 2 ounces chiles mulatos 1/2 pound (about 1 large) tomatoes, broiled 1 cup water 3 whole cloves 3 whole allspice 6 fresh thyme sprigs, leaves only 6 fresh marjoram sprigs, leaves only 1 tablespoon Mexican oregano 3/4 cup melted lard or safflower oil 1/4 cup sesame seeds 1/4 cup shelled peanuts 10 unskinned almonds 1/4 cup raisins 1 small onion, thickly sliced 12 small garlic cloves, peeled 1 very thick 3-inch cinnamon stick, slivered 1 ripe plantain, skinned and cut into thick slices 2 crisp-fried corn tortillas 3 thick slices dried French bread 1 (2-ounce) tablet Mexican drinking chocolate Sea salt 4 cups chicken broth Instructions: Put the chicken into a saucepan with the garlic, onions, and mint. Add the water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender, about 35 minutes. Strain, reserving the broth. Remove the stems from the dried chiles. Slit them open, and remove seeds and veins, reserving the seeds. Toast the chiles for about 50 seconds on each side; if you're using guajillos, toast them longer, until they are almost charred, about 2 minutes. Rinse the chiles in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved cl seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar. Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano. Heat some of the lard in a small frying pan and fry the sesame seeds until a deep golden color, a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible. Fry the rest of the ingredients, except the chiles and chocolate, 1 by 1, strain, and put into the blender jar, blending after each addition and adding water or broth, as necessary, to release the blades. Heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mixture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes. Meanwhile, put a few of the chiles and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chiles, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer. Add about 4 cups of the chicken broth and continue cooking for 35 minutes. Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa. Add more broth if necessary, the mole should just coat the back of a wooden spoon. Add the chicken and salt to taste; cook for 10 minutes longer. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 37368,"Bow Ties with Artichoke Pesto 1 pound box bow tie pasta 2 (6.5-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta) 1 teaspoon lemon juice (recommended: ReaLemon) 2 tablespoons grated Parmesan, plus more for serving 1/4 cup chopped walnuts 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Grated Parmesan, for serving Instructions: In large pot of boiling, salted water, cook bow ties per package directions. In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper. Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 37369,"Oat Waffle 5 1/2 ounces old fashioned rolled oats 4 ounces all-purpose flour 3 tablespoons sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 3 large eggs, beaten 2 ounces unsalted butter, melted and slightly cooled 16 ounces buttermilk at room temperature Instructions: Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes. Heat a waffle iron according to manufacturer's directions. Whisk together the toasted oat flour, all-purpose flour, sugar, baking powder, salt, and baking soda in a medium bowl. Whisk the eggs and melted butter together in another bowl, then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter. Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37370,"Devilish Angel Cake with Wine Soaked Berries 1/3 cup dry Italian red wine 3 tablespoons sugar A few grinds black pepper 1/2 pint strawberries, sliced 1/2 pint blackberries 1 store bought angel food cake Whipped cream, canister Finely chopped fresh mint leaves or orange zest, for garnish Instructions: Combine wine, sugar, and pepper in a medium bowl. Add berries and soak 20 minutes. Cut the cake into thick slices. Serve wedges doused with wine soaked berries then garnish with whipped cream and fresh mint or orange zest. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 37371,"Chocolate Mess 1 box chocolate cake mix 1 cup heavy cream 5 ounces dark chocolate, chopped 1 teaspoon ground cinnamon 1 1/2 cups brown sugar 1 cup heavy cream 1/4 cup brandy 2 apples, peeled, pitted and diced Ice Cream, any flavor your desire Whipped Cream, for topping Dark, milk and white chocolate chunks, for decorating Instructions: For the cake: Prepare cake mix according to directions on box and bake in a 10-inch ring pan. Allow to cool in pan. Cinnamon Ganache: Boil cream and remove from the heat. Place the chocolate pieces into a bowl and pour cream over the chocolate and mix until a smooth texture is obtained. Add cinnamon and combine. Keep warm. Toffee Apples and Brandy Melt sugar to a light brown caramel on high fire. Slowly pour in the cream while stirring constantly. When all caramel melted, remove pan from the heat and add the brandy and apples. Lower the flame, cook for about 5 minutes and then allow time for it to cool down Assembling \The Mess
Place pan on a platter or remove cake from pan. Pour the ganache on top of cake until it is nearly covered. Pour the toffee mixture on top the cake. Include 3 scoops of ice cream on the center of the cake. Put whipped cream around the cake. Decorate with dark, milk and white chocolate chunks. Serve with spatulas and let people eat straight from the pan to make them fulfill all their childhood desires that were always forbidden!! ","[Port, Tawny Port, Moscato, Riesling]

" 37372,"Beef Pepperpot Stew with Spillers' Dumplings 21 ounces well-trimmed stewing beef, preferably from the shin (may substitute stewing chicken) 4 1/2 cups beef stock or water mixed with 2 teaspoons yeast extract 4 sprigs fresh thyme 1 (4-inch) piece fresh ginger, very thinly sliced 1 onion, coarsely chopped 1 clove garlic, finely chopped 1 bay leaf 6 allspice berries Kosher salt and freshly ground black pepper 16 ounces yams or potatoes 14 ounces sweet potatoes 16 ounces fresh pumpkin or butternut squash 4 large green onions 2 to 4 hot red chiles, preferably Scotch Bonnet 1 (16-ounce) can coconut milk 1 (16-ounce) can lima beans, drained and rinsed 3/4 cup spinach or callaloo (amaranth), washed, stemmed, destalked, and shredded 1 1/2 cups all-purpose flour Pinch kosher salt 4 to 5 tablespoons water Instructions: For the pepperpot: Wash the stewing beef and pat it dry with paper towels. Cut the meat into cubes around 5/8-inch thick and transfer to a large ovenproof casserole or heavy-bottomed saucepan. Combine the beef with the liquid, thyme, ginger, onion, garlic, bay leaf, and allspice berries, then adjust the seasonings with salt, and pepper. Bring the ingredients to a boil, skim the froth from the top of the liquid, cover with a lid, reduce the heat, and simmer for 30 minutes. Peel the yams, sweet potatoes, and pumpkin. Cut the yam into pieces the size of large potato wedges. Cut the sweet potato and pumpkin into 1 1/2-inch chunks. Discard the pumpkin seeds. Bash the green onions with a heavy knife to release their flavor. Dice the chiles (wear gloves), and add with the vegetables to the pot along with the coconut milk and lima beans. Stir the ingredients, and simmer gently, covered, for another 25 to 35 minutes, or until the meat and vegetables are tender, and cooked through. Add the greens around 13 minutes before the cooking time is up. For the dumplings: Mix the flour and salt together in a mixing bowl, and then gradually stir in the water to form a dough. Pull off 24 small pieces from the dough 1 piece at a time, and roll them into rounds or long pointy-ended ovals. Cook's Note: If you want bigger dumplings, use a double-sized piece of dough, and roll it into a round, pressing a small indentation into the top of it with your thumb. Drop the dumplings into the hot pot immediately after rolling, around 8 minutes before the cooking time is up. Taste the dumpling, and add extra salt, and pepper, if necessary. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 37373,"Leeks Veritablement a la Grecque 1 pound leeks uniform size (each not more 1 1/4 inches in diameter) 2 cups water 1/4 cup olive oil 3 sprigs fresh marjoram, or 1 teaspoon dried 1 cinnamon stick 3 tablespoons red wine vinegar 3 sprigs fresh oregano, or 1/2 teaspoon dried Salt to taste 1 cup tomatoes, diced 1/3 cup kalamata olives, pitted and halved 1/4 to 1/2 pound feta cheese, crumbled Fresh marjoram and fresh oregano, minced, to taste Instructions: Preheat the oven to 350 degrees. Prepare the leeks. Trim off the root end, and cut each leek so it is approximately 6 inches long. (Discard the dark green part of the leek.) If the leeks are more than 1 1/4 inches in diameter, cut them lengthwise into halves or quarters. Wash the leeks by making thin, lengthwise slits and placing the leeks under running water. Arrange the leeks in a gratin pan. In a saucepan combine the water, olive oil, marjoram, cinnamon, vinegar, oregano, and salt to taste. Bring the liquid to a boil, and simmer for 10 minutes. Pour the liquid over the leeks to just cover. Arrange a piece of foil over the grain pan, and bake 35 minutes, or until leeks are tender. Transfer the leeks to a serving platter. Return the cooking liquid to the saucepan, and reduce to 1/2 cup. Strain it over the leeks. Chill, covered, for 2 hours or overnight. Just before serving, strew the leeks with the tomatoes, olives, cheese and fresh herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37374,"Potato and Caramelized Onion Tart 1/2 box instant pie crust mix 2 tablespoons canola oil 2 large onions, thinly sliced Salt and freshly ground black pepper 1 russet potato, sliced thinly 4 ounces cream cheese, softened 1 tablespoon Italian seasoning 1 tablespoon spicy brown mustard Instructions: Preheat the oven to 375 degrees F. Prepare the pie crust according to package instructions. Flatten into a disk and chill in the refrigerator while preparing the filling. In a large saute pan over medium heat, heat the canola oil. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are dark golden brown, 10 to 15 minutes. Remove from the heat. In the meantime, using the slicing blade attachment of a food processor, or with a box grater, slice half the potato into 1/8-inch-thick slices. Place in cold water to avoid browning. (Reserve the remaining half of potato for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) In a small bowl, stir together the cream cheese, Italian seasoning, mustard and season with salt and pepper. Remove the pie crust from the fridge and roll into a 12-inch round about 1/4-inch thick. Place on a parchment-lined baking sheet. Spread the cream cheese mixture in an even layer over the pie crust, making sure to leave a 1-inch border around the edge. Dry the potatoes thoroughly and place an even layer on top of the cream cheese, overlapping slightly to fit and keeping 1/2-inch from the edge of the cream cheese. Over the top of the potatoes place an even layer of caramelized onions. (Reserve 1/2 cup of the onions for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Fold over the edges of the crust to create a 1-inch-wide border around the tart filling. Bake until the crust is golden and the potatoes are cooked through, 30 to 35 minutes. Allow to cool for 5 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37375,"Red cl-Jicama Salad with Orange and Red Onion 3 oranges 1/2 cup Mellow Red cl Salsa Juice of 1 lime About 1 teaspoon salt 1 small (1-pound) jicama, peeled and cut into 3/4-inch cubes 1 medium-size red onion, thinly sliced 1/2 small fresh pineapple, peeled, cored, and cut into 1-inch pieces (optional) 1 small head romaine, tough outer leaves removed, inner leaves sliced crosswise, 1/2-inch wide 1/2 cup chopped fresh cilantro Instructions: With a zester or vegetable peeler, remove the zest (colored peel only) from half of an orange. Finely mince the zest and transfer it to a large stainless steel or glass bowl. Add the salsa and lime juice to the orange zest. Taste and season with salt (should be a little salty). Add the jicama and onion, toss to mix well, then let stand for about 30 minutes. Cut the stem and blossom ends from all the oranges, then standing each orange on a cutting board and working close to the flesh, cut away the rind and all the white pith. Cut the oranges into 1/4-inch-thick slices. Cut the slices into quarters. Stir the orange pieces and optional pineapple into the jicama mixture. Divide the lettuce between individual serving plates, forming it into a rough nest shape. Pile the marinated jicama mixture in the middle. Sprinkle everything with cilantro ","[Syrah, Tempranillo, Garnacha, Barbera]" 37376,"Diner-Style Patty Melt 1/4 cup mayonnaise 4 teaspoons Dijon mustard
2 teaspoons ground caraway
1 1/2 teaspoons kosher salt Freshly ground black pepper
2 tablespoons unsalted butter
1/2 small onion, sliced
1/2 small red bell pepper, sliced
10 ounces (283 grams) 80/20 ground beef
2 teaspoons Worcestershire sauce
4 slices store-bought frozen garlic, butter and parsley Texas Toast
2 slices Swiss cheese
2 slices yellow American cheese
Ketchup, for serving
Instructions: Stir together the mayonnaise, mustard, caraway, 1/4 teaspoon of salt and several grinds of black pepper in a small bowl and set aside. Heat a 2-burner griddle over medium heat. Melt 1 tablespoon of the butter over the surface of the griddle. Add the onions and peppers and season with 1/4 teaspoon salt. Cook, tossing occasionally, until tender and golden, 8 to 10 minutes. Push to one side of the griddle and Scrape the griddle clean. Combine the beef, Worcestershire and 3/4 teaspoon salt in a medium bowl and mix with your hands to combine. Form into 2 oval patties about 1/2 inch thick each, slightly larger than the size of the slices of toast (they will shrink a little as they cook). Season both sides of the patties with the remaining 1/4 teaspoon of salt and a couple cranks of black pepper. Melt the remaining tablespoon of butter on the grill over medium to medium-high heat. Add the patties on one side of the griddle and press to flatten with a metal spatula. Cook, flipping once, until browned and almost cooked through, 2 to 3 minutes per side. Meanwhile, lay the Texas toast down on the other side of the griddle. Toast one side, 1 to 2 minutes, then remove to your cutting board. To assemble, spread the toasted side of 2 pieces of bread with half of the mayo mixture. Add a slice of Swiss cheese to each, then a burger patty. Top with the onion mixture and the American cheese. Spread the remaining mayo mixture on the toasted sides of the last 2 pieces of Texas Toast and top the sandwiches mayo-side down. Set the sandwiches on the griddle over medium low heat. Toast, flipping once, until the cheese is melted and the bread is crisp and toasty, about 3 minutes per side. Cut in half to serve, with ketchup on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37377,"Mocha Cappuccino 3/4 cup hot brewed Folger's coffee 2 tbsps. Jif? Mocha Cappuccino Flavored Hazelnut Spread or Jif? Chocolate Flavored Hazelnut Spread Whipped cream Ground cinnamon, for garnish Instructions: FILL coffee mug with hot coffee. Stir in mocha cappuccino spread mixing until blended. Top with whipped cream and sprinkle of cinnamon, if desired. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 37378,"Armenian Pizza (aka Lahmajoon) 2 garlic cloves 1 medium onion, roughly chopped 1 small green pepper, seeded and roughly chopped 1 pound ground lamb (or ground beef) 1 (6-ounce) can tomato paste 1 (14 1/2-ounce) can diced tomatoes 1/4 cup chopped parsley leaves 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper Salt and pepper Flour tortillas Lemon wedges, to serve Instructions: Heat the oven to 400 degrees F. Pulse the garlic in a food processor to mince it. Add the onion and pulse to chop, then add the green pepper and pulse to chop. Add the lamb, tomato paste, tomatoes, parsley, cumin, cayenne, and salt and pepper; process until everything is very well chopped. The consistency should be wet and pasty, like hummus. Spread a thin layer of the meat mixture onto flour tortillas all the way to the edge. Bake directly on the oven rack for 8 to 10 minutes, or until the edges are browned and the meat is cooked through. If the tortilla begins to inflate in the oven, pop it with a fork from the top. To serve, squeeze some lemon over the top, fold the pizza into quarters, and eat out of hand. ","[Malbec, Syrah, Tempranillo, Aglianico]" 37379,"Zucchini Boats 4 large, firm zucchinis, with skin 2 tablespoons unsalted butter 3/4 cup ground almonds 1/2 cup heavy cream 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup Parmesan cheese 1/4 cup fine dry bread crumbs Instructions: Trim and discard zucchini ends. Working with the 3 widest, cut across width into 2inch lengths. Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so \boat\ stands for stuffing. Place scooped-out centers into a food processor. Roughly chop remaining zucchini. Add to food processor and puree until well chopped. Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes. Immediately refresh in a bowl of iced water. Drain and arrange, flatside down, in a large jelly roll pan or roasting pan. Preheat oven to 375 degrees F. Melt butter in a medium saucepan over medium-high heat. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes. Stir in nuts, cook for 1 minute, then add cream, salt, and pepper. Bring to a boil. Cook until cream thickens, about 3 minutes. Add 1/2 cup Parmesan cheese and all bread crumbs. Remove from heat and stir until smooth. Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath. Bake 15 minutes. Heat broiler. Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 37380,"Italian Wedding Soup 3/4 pound ground chicken 1/2 pound chicken sausage, casings removed 2/3 cup fresh white bread crumbs 2 teaspoons minced garlic (2 cloves) 3 tablespoons chopped fresh parsley leaves 1/4 cup freshly grated Pecorino Romano 1/4 cup freshly grated Parmesan, plus extra for serving 3 tablespoons milk 1 extra-large egg, lightly beaten Kosher salt and freshly ground black pepper 2 tablespoons good olive oil 1 cup minced yellow onion 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces 10 cups homemade chicken stock 1/2 cup dry white wine 1 cup small pasta such as tubetini or stars 1/4 cup minced fresh dill 12 ounces baby spinach, washed and trimmed Instructions: Preheat the oven to 350 degrees F. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 37381,"Tuna and Artichoke Panini 3/4 cup pitted kalamata olives 2 tablespoons olive oil 2 garlic cloves 1 teaspoon lemon zest 1/4 cup mayonnaise 2 (6-ounce) cans tuna in olive oil, drained 1 (12-ounce) jar marinated artichokes, drained and coarsely chopped 1 teaspoon fresh lemon juice 1/2 teaspoon freshly ground black pepper 1 (16-ounce) ciabatta bread, halved horizontally 1 tomato, diced Instructions: Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks. Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37382,"Carrot-Coconut Birthday Cake Canola oil cooking spray 1 cup coconut flour, plus extra for dusting cake pans
1 cup room temperature coconut oil
1 cup coconut sugar
1/3 cup honey
3 large eggs
2 cups gluten-free oat flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 teaspoon ground ginger
1/2 teaspoon baking powder
One 13.5-ounce can unsweetened coconut milk (about 1 3/4 cups), shaken 1 1/2 cups shredded carrots (3 to 4 large carrots)
1 cup unsweetened natural applesauce
24 ounces cream cheese, at room temperature 1/4 cup honey
1/4 cup powdered sugar
1/3 cup unsweetened coconut cream (skimmed from an unshaken can of coconut milk) 1/3 cup toasted coconut flakes, for garnish
Instructions: For the carrot-coconut birthday cake: Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with cooking spray and lightly coat them with coconut flour. In a stand mixer fitted with the paddle attachment, mix together the coconut oil, coconut sugar, honey and eggs until creamy. (Don't worry if the mixture looks broken; the batter will become smooth as you add more ingredients.) In a large bowl, whisk together the coconut flour, oat flour, cinnamon, baking soda, salt, ground ginger and baking powder. Add half of the dry ingredients to the wet ingredients and mix until evenly incorporated. On low speed, mix in the coconut milk until combined and then gradually add the remaining half of the dry ingredients. Turn the machine off and scrape down the sides of the bowl to ensure all the ingredients are incorporated. Fold in the carrots and applesauce. Divide the batter among the prepared cake pans. Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 minutes. Let cool in the pans for 10 minutes. Run a paring knife around the edge of the pans and then invert the cakes onto 2 racks. Let cool completely. (Do not move the cakes around too much; they are delicate.) For the coconut cream cheese frosting: In a stand mixer fitted with the whisk attachment, whip the cream cheese, honey, powdered sugar and coconut cream on high speed until fluffy and evenly incorporated. To assemble the cake: Place one cake layer on a 10-inch (or larger) cake stand. Scoop a quarter of the frosting on top and spread it to the edges. Stack another cake layer on top and spread with another quarter of the frosting. Stack the third cake layer and spread a third quarter of the frosting around the entire cake to serve as a crumb coat. Refrigerate the cake for at least 30 minutes before frosting the entire cake with the remaining frosting. Sprinkle the coconut flakes over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 37383,"Italian Cheesy Peppers 2 Mini Babybel? Mozzarella semisoft cheeses 3 slices of red pepper 3 slices of green pepper 1 pinch Italian seasoning, to taste Instructions: Cut pepper into slices or find pre-sliced peppers at the grocery store. Pair the peppers with Mini Babybel. Sprinkle with Italian seasoning. ","[Prosecco, Pinot Grigio, Chianti, Vermentino]" 37384,"Little Radishes with Whipped Goat Cheese and Toasted Cumin 12 medium red radishes, with stems and leaves 4 ounces fresh goat cheese 1 tablespoon cumin seeds 1/4 teaspoon salt Instructions: Wash radishes and radish leaves well. Dry thoroughly. Cut leaves from radishes, leaving 1-inch of stem attached to each radish. Remove any spidery roots. Scatter radish leaves on large plate or platter. Cut radishes in half lengthwise and place on radish greens, cut side up. Place goat cheese in food processor with two teaspoons cold water. Process just until smooth and thick, careful not to over mix. With a butter knife, spread cheese thickly on cut side of each radish, or pipe through a pastry bag. Refrigerate until ready to use. In a small nonstick skillet, cook cumin seeds over medium heat until they begin to darken and exude a fragrant aroma. Add salt and mix well. Sprinkle each radish with cumin-salt mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37385,"Mulled Pom-Apple Cider 4 cups pomegranate juice 3 cups cider 6 dried pears 6 dried apples 2 to 3 strips orange zest 5 cardamom pods 1 cinnamon stick 5 allspice berries 1 star anise Brandy, rum, vodka or port Instructions: Put the pomegranate juice and cider in a large non-reactive pot along with the dried fruits, orange zest, and spices. Warm gently over low heat, stirring occasionally, until fragrant, about 30 minutes. Take care not to let the mixture boil. Serve in clear mugs or glasses with spices and dried fruit, and add a splash of your favorite liquor. ","[Riesling, Gewrztraminer, Vinho Verde, Moscato]" 37386,"Mediterranean Turkey Burgers 1 7-ounce container 2% plain Greek yogurt (about 3/4 cup) 1/3 cup crumbled feta cheese (about 2 ounces) 1 Persian or Kirby cucumber, grated 2 tablespoons chopped fresh mint 2 cloves garlic, grated Kosher salt and freshly ground pepper 1 1/4 pounds lean ground turkey 2 tablespoons extra-virgin olive oil 4 sesame hamburger buns or potato rolls, split and toasted Lettuce and tomato slices, for topping
Lettuce and tomato slices, for topping Potato chips, for serving Instructions: Combine the yogurt, feta, cucumber, mint, half of the garlic, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Refrigerate until ready to serve. Combine the turkey, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 1/2-inch-thick patties. Heat a large nonstick skillet over medium-high heat. Add the olive oil, then add the patties and cook until browned and cooked through, 4 to 5 minutes per side. Transfer to a plate. Spread the yogurt sauce on the buns. Sandwich with the burgers; top with lettuce and tomato. Serve with potato chips. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 37387,"Moroccan Spice Blend - Ras el Hanout 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon turmeric 1 tablespoon paprika 1 1/2 teaspoons freshly grated nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground cardamom 1 teaspoon ground allspice 1 teaspoon cayenne pepper 1/2 teaspoon ground cloves Instructions: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon, cardamom, allspice, cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months. ","[Reds: Cabernet Sauvignon, Syrah, Merlot, Pinot Noir]

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 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto," 37388,"Baked Blintzes with Fresh Blueberry Sauce 1 1/4 cups milk 2 tablespoons sour cream 4 tablespoons (1/2 stick) unsalted butter, melted 1 teaspoon pure vanilla extract 4 extra-large eggs 1 1/3 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 3 cups (24 ounces) ricotta cheese 8 ounces mascarpone cheese 2 extra-large eggs 1/3 cup sugar 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon pure vanilla extract 1 teaspoon kosher salt Fresh Blueberry Sauce, recipe follows 3/4 cup freshly squeezed orange juice (3 oranges) 2/3 cup sugar 1 tablespoon cornstarch 4 half-pints fresh blueberries 1 teaspoon grated lemon zest 1 tablespoon freshly-squeezed lemon juice Instructions: Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce. Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37389,"Caribbean Salmon with Mango-Veggie Salsa and Guava Barbecue Sauce 3 tablespoons vegetable oil 2 yellow onions, chopped 8 ounces guava paste, cut into chunks 1 1/2 teaspoons tomato paste 2 tablespoons apple cider vinegar 1/4 cup light or dark brown sugar 2 whole star anise 1/2 teaspoon ground allspice 1/4 teaspoon curry powder 1 1/2 teaspoons lime juice 1 tablespoon dark rum 1/2 cup olive oil, plus extra for greasing the baking dish 3 garlic cloves, finely minced 1/4 cup lime juice (from about 2 limes), plus 2 limes cut into wedges for serving 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 mangoes, peeled, seeded and diced 1 red bell pepper, halved, seeded, and finely diced 1 green bell pepper, halved, seeded and finely diced 1 yellow bell pepper, halved, seeded and finely diced 1 large red onion, halved and finely chopped 1 serrano cl, finely chopped, optional 1/2 cup finely chopped fresh cilantro leaves 1 (15-ounce) can black beans, drained and rinsed 1 whole side salmon, 3 1/2 to 4-pounds Instructions: To make the barbecue sauce, heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise, transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks. Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chiles and cilantro and toss to coat. Add the beans and gently toss everything together. Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray. Place the salmon in the prepared baking dish and tuck about 2 inches of the tail-end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout). Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37390,"Spinach and Three Cheese Calzone 1 package rapid-rising dry yeast 3/4 cup warm water 1 tablespoon sugar 3 cups flour 1/4 cup olive oil 1 teaspoon salt Egg wash Cornmeal, for dusting 2 tablespoons olive oil 2 garlic cloves, minced 1 pound baby spinach, washed and dried Salt and pepper 15 ounces ricotta 1 cup grated Parmesan 1/2 cup shredded fontina 1 egg 1/2 teaspoon red pepper flakes Instructions: For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes. Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling. For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired. For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37391,"Guacamole 3 ripe Hass or Reed avocadoes, peeled, pits removed 1/2 small red onion, finely chopped
1/2 large jalapeno, seeds removed, finely minced
1 cup cilantro leaves, chopped
1/4 cup Cotija cheese, crumbled
3 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
Kosher salt
Tortilla chips, for serving
Instructions: In a bowl combine the avocadoes, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocadoes slightly. Serve immediately with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 37392,"Honey Bourbon Glazed Smoked Spareribs, with Beer Bacon BBQ sauce and Southwestern Green Chili Mac 'n' Cheese 1/2 cup bourbon 2/3 cup honey
2 tablespoons brown sugar
3 tablespoons unsalted butter 1/2 cup diced white onion 2 teaspoons chopped garlic
One 12-ounce bottle of your favorite beer
1/2 cup cooked bacon, coarsely chopped
1/8 cup apple cider vinegar
2 cups ketchup
1/4 cup molasses
1/3 cup granulated sugar
3 tablespoons brisket drippings
2 tablespoons chili powder
1 tablespoon Worcestershire
Kosher salt and pepper 1/4 cup kosher salt 1/4 cup coarse black pepper
1/8 cup Korean cl powder
1/8 cup granulated garlic
Canola oil, for rubbing the ribs and smoker grates 2 racks pork spareribs
1 cup apple cider vinegar, in a spray bottle
Garnish: sliced green onions
4 to 6 cups half-and-half 1 tablespoon chopped garlic
1 tablespoon chipotle hot sauce
1 teaspoon ground roasted cumin
1 teaspoon seafood seasoning
1 teaspoon fresh thyme leaves
1/2 cup shredded American cheese
1 pound medium pasta shells, cooked to al dente
1 cup diced cooked green chiles
1 cup shredded jack cheese
1 1/2 cups shredded sharp Cheddar 1 cup shredded smoked Gouda Kosher salt and pepper 2/3 cup toasted buttered breadcrumbs
1 teaspoon Korean cl powder
Instructions: For the honey bourbon glaze: Pour the bourbon into a saucepan over low heat; ignite bourbon to burn off the alcohol for about 5 minutes. Add the honey and brown sugar and whisk to thicken. Simmer for another 3 minutes, then remove from heat. Pour glaze into a small bowl and set aside. For the beer bacon bbq sauce: Heat a large pot on high heat, then add the butter and let it melt for 1 to 2 minutes. Reduce heat to medium. Add the onions and garlic. Saute until translucent. Add the beer and bacon and cook for 8 to 10 minutes. Add the apple cider vinegar and reduce by a quarter, then add ketchup, molasses, granulated sugar, brisket drippings, chili powder, Worcestershire, salt and pepper and cook on low heat for 30 to 45 minutes, stirring occasionally. Let cool for 10 minutes, then puree in a blender until smooth, and season with salt and pepper to taste. For the ribs: Whisk together the salt, pepper, cl powder and garlic powder in a small bowl. Drizzle a little canola oil over the ribs, front and back, then rub the oil in. Holding your hand high, season both sides of the ribs with rub. Be sure to get an even coating on both sides, along with the sides of the ribs. Soak 5 to 6 paper towels with canola oil, then open the smoker lid and place soaked paper towels in the smoker with 1 chunk hickory, 2 small chunks apple wood and a few handfuls charcoal. Light the paper towels. Let the coals burn down for 20 to 30 minutes. Add a couple more chunks hickory, apple and charcoal, then let smoker come up to 250 degrees F. Place a small pan of water on smoker rack, then place ribs in smoker. Let cook 30 to 40 minutes. Add another chunk of each wood and more charcoal; repeat this process every 30 to 45 minutes. At 2 hours into the cooking process, spritz ribs with apple cider vinegar, then spritz every 30 minutes until the third hour of cooking. At the third hour, wrap the ribs in foil and place back on the smoker. At the 4 1/2-hour mark, take the ribs out of foil and glaze with the honey bourbon. Let glaze set in for 20 to 30 minutes in the smoker meat-side up. Let ribs rest for 10 to 15 minutes, then slice. Drizzle ribs with Beer Bacon BBQ sauce and toss. Garnish the ribs with sliced scallions. For the Southwestern Green Chili Mac 'n' Cheese: Meanwhile, heat four cups half-and-half to a gentle boil in a medium-large saucepot. Add the garlic, chipotle sauce, cumin, seafood seasoning and thyme, then add the American cheese, whisking until smooth and melted. Fold in the pasta and green chiles and heat through until lightly bubbly. Add the shredded jack, Cheddar and Gouda. If the pasta is too thick, add in another cup or two of half-and-half to smooth it out. Season to taste with salt and fresh ground pepper. Garnish with toasted buttered breadcrumbs and a sprinkle of Korean cl flakes. If you prefer baked mac 'n' cheese, place pasta into a casserole dish, sprinkle a handful of extra Cheddar and jack cheeses on top and bake at 350 degrees F until browned and bubbly, about 30 minutes. ","[Burgundy, Zinfandel, Tempranillo, Barbera]" 37393,"Homemade Sausage Patties 1 slice bacon, thinly sliced* 2 tablespoons vegetable oil 1/2 small onion, finely chopped 3 cloves garlic, minced 2 tablespoons plain dried bread crumbs 2 teaspoons brown sugar 3/4 teaspoon dried thyme 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 8 ounces 72% lean ground pork 1 egg yolk 1 tablespoon water Instructions: In a small saute pan, cook the bacon over medium heat until rendered but not crispy, about 3 minutes. Add 1 tablespoon vegetable oil and onions, and cook until the onions are soft and begin to turn golden in color, about 3 more minutes. Add the minced garlic and cook an additional 1 minute, or until fragrant. Remove the pan from the heat, and set aside. In a medium bowl, use a fork to mix together the bread crumbs, brown sugar, thyme, cayenne pepper, and salt, and pepper. Add the ground pork, egg yolk, and bacon and onion mixture to the bread crumbs, and gently mix with your hands until just combined. Do not over mix. Divide the mixture into 8 even portions and form into patties, pressing a small thumb indentation in the middle of each so they stay flat when they cook. In a large saute pan, heat 1 tablespoon vegetable oil over medium-high heat. Add the sausage patties and brown on both sides, about 2 minutes per side. Add a tablespoon of water and cover the pan for 3 minutes, or until the sausage is fully cooked. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 37394,"Coconut-Cranberry Macaroon 2/3 cup sugar 2 large egg whites, lightly beaten 1/2 cup dried cranberries, finely chopped Finely grated zest of 1 orange 2 teaspoons pure vanilla extract 1/2 teaspoon fine salt 3 cups (about 8 ounces) finely shredded unsweetened coconut Instructions: Preheat oven to 350 degrees F. Line 2 baking sheets with parchment. Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated. Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart. Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve. Store macaroons in a tightly sealed container for up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37395,"Grilled Japanese Eggplant with Citrus Miso Sauce 3 tablespoons miso 1 tablespoon honey 2 tablespoon sake 2 tablespoon water 1/4 cup orange juice 1/4 cup lime juice 1 tablespoon finely chopped fresh ginger 4 Japanese eggplant, sliced lengthwise Salt and freshly ground pepper Instructions: Combine all ingredients except eggplant and salt and pepper in a saucepan and bring to a simmer. Let cool. Preheat grill. Season eggplant with salt and pepper to taste and brush with miso sauce. Grill for 3 to 4 minutes on each side, basting with marinade. ","[Chardonnay, Riesling, Gewrztraminer]" 37396,"Taco Pizza 1 teaspoon active dry yeast 4 cups all-purpose flour
1/3 cup olive oil, plus more for oiling baking sheet 1 teaspoon kosher salt
One 14-ounce can black beans or 2 cups homemade black beans
1 teaspoon taco seasoning (prepared or make your own)
1/2 cup canola oil, for frying
4 corn tortillas, sliced into thin strips
1 cup grated sharp Cheddar
1 cup grated Monterey Jack
1 head green leaf lettuce, sliced or shredded thin
2 ripe tomatoes, diced
1/2 cup fresh cilantro leaves
1/4 cup sour cream
3 tablespoons hot sauce, or more to taste Good-quality salsa, for serving Instructions: Make the pizza dough: Mix the yeast with 1 1/2 cups warm water and set aside for 8 to 10 minutes. Mix together the flour, olive oil and salt in a bowl using an electric mixer. With the speed on low, drizzle in the yeast/water mixture and mix until totally combined. Cover the bowl with a towel and set in a warm, draft-free place. Allow to rise for 1 to 2 hours. Pour the black beans into a saucepan. Add the taco seasoning and heat up the beans over medium-low heat. Use a potato masher to mash the beans to the desired texture. Continue cooking/heating over medium-low heat, stirring occasionally, until the beans are no longer runny (they should be the texture of refried beans). Set aside. In a small skillet, heat the canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying them quickly and removing them from the oil with a fork when crisp--30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside. Position an oven rack in the bottom position in the oven. Preheat the oven to 500 degrees F. Oil a baking sheet with some olive oil. Remove half of the pizza dough from the bowl. (Place the remaining half in a large plastic bag and refrigerate, saving it for another use.) With your hands, spread the dough out on the oiled baking sheet, making sure it's relatively thin. Spread a layer of refried beans all over the pizza crust. Sprinkle the grated Cheddar and Monterey Jack over the top. Place the baking sheet on the bottom rack in the oven and bake for about 25 minutes, watching to make sure the crust doesn't burn. Remove the pizza from the oven and sprinkle on the shredded lettuce, diced tomatoes and cilantro leaves. Mix together the sour cream and hot sauce in a small bowl, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag), drizzle the mixture over the finished pizza. Sprinkle with the tortilla strips. Cut into squares and serve immediately with good-quality salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37397,"Herb & Balsamic Chicken & Ravioli Skillet Kosher salt One 9-ounce package cheese ravioli 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound skinless, boneless chicken breasts, cut into chunks Freshly ground black pepper 8 ounces white mushrooms, quartered 1/2 cup Food Network Kitchen? Inspirations Tuscan Style Herb & Balsamic Cooking Sauce 1/3 cup flat-leaf parsley leaves, chopped 3 tablespoons grated Parmesan
Large pinch crushed red pepper Instructions: Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs. Drain, then drizzle with oil and toss. Set aside and keep warm. Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, about 1 more minute. Transfer to a plate (the chicken will not be cooked all the way through at this point). Heat the remaining 1 tablespoon oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Sprinkle with salt and continue to cook, stirring, until softened, about 3 more minutes. Return the chicken and any collected juices to the skillet. Add the Tuscan Style Herb & Balsamic Cooking Sauce, half of the parsley, 2 tablespoons of the Parmesan and 2 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 4 minutes.
Nestle the ravioli into the skillet. Sprinkle with the remaining parsley and Parmesan. Sprinkle with crushed red pepper.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 37398,"Ernest Hemingway Special 1 scoop crushed ice 1/2 lime, juiced 1/4-ounce grapefruit juice 1/4-ounce maraschino 1 1/2 ounces white rum Instructions: Mix in mixing glass, stirring well. Serve in iced cocktail glass. ","[Citrus wines such as Sauvignon Blanc, Pinot Grigio, and Moscato]" 37399,"Pecan Squares Pastry Shell, recipe follows 1 cup unsalted butter 1 1/2 cups brown sugar 1/4 cup sugar 1/2 cup honey 1/4 teaspoon fine salt 1/3 cup heavy cream 4 1/2 cups halved pecans 1/2 cup unsalted butter, softened 2/3 cup sugar 2 cups pastry flour 1/2 teaspoon salt 1 egg 1 egg yolk Instructions: Preheat oven to 365 degrees F. While the pastry is cooling, combine the butter, brown sugar, white sugar, honey, and salt in a large pot over high heat. Boil for 6 minutes. Remove from the heat and, at arm's length, carefully stir in the cream, being mindful of splatters. Add the pecans and mix thoroughly. Pour the filling evenly over the baked pastry. Bake for 20 minutes until golden brown. Cool completely before cutting into squares. Preheat oven to 400 degrees F. In a medium bowl, cream together the butter and sugar. Mix in the pastry flour and salt. Add the egg and egg yolk. Mix thoroughly. Press the dough evenly onto the bottom of the pan. Refrigerate for 15 minutes. To bake, cover the pastry with parchment paper and weigh it down with dried beans or pie weights (see Cook's Note*). Bake for 20 minutes. Cool completely before removing the beans and parchment paper. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 37400,"Aunt Jojo's Politically Incorrect Potato and Sausage Soup 6 to 8 Yukon gold potatoes (or 4 large baking potatoes, like russets), peeled and diced into 1-inch pieces 4 cups chicken stock 2 pounds hot sausage, out of the casing 1 1/2 cups diced onion 1 3/4 cups finely diced celery 4 ounces butter 1 quart heavy whipping cream 3 or 4 tablespoons balsamic vinegar (white or dark) 1 tablespoon vanilla 4 tablespoons finely chopped flat-leaf parsley Salt and pepper, to taste Instructions: To a large stock pot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork tender, about 20 minutes. To a saute pan over medium heat, add sausage and chopped onion in pan and saute until completely cooked. Drain sausage mixture, add celery, and saute a few additional minutes. Add sausage mixture to stockpot with butter. Add cream and extra broth if needed. Add vinegar, vanilla, and parsley at end of cooking. Season, to taste, with salt and pepper. ","[Chardonnay, Riesling, Chianti, Tempranillo]" 37401,"Chocolate-Filled Filo Triangles 6 ounces bittersweet chocolate 1/2 cup granulated sugar 8 sheets filo, defrosted 8 tablespoons (1 stick) unsalted butter, melted Instructions: Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside. In a food processor, finely grind the remaining chocolate with the sugar. Lay 8 sheets of filo out on top of each other. Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel. Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture. Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture. Add 2 more sheets, buttering and sprinkling between each.Cut the filo horizontally into 4 even strips. Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the filo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the filo should be even with the back edge. Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag.) Wrap the other strips in the same manner. With the remaining sheets, make 4 more chocolate-filled triangles. Preheat the oven to 350 degrees. Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes. Serve warm. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 37402,"Candied Pecan and Strawberry Salad 1 egg white 1/4 cup and a pinch brown sugar 1 cup whole raw pecans 4 tablespoons extra-virgin olive oil 4 tablespoons aged-white balsamic vinegar Sea salt and freshly ground white pepper, to taste 6 cups loosely packed mesclun greens 2 cups strawberries, halved Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes. In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt, and white pepper, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify. In a bowl, toss the mesclun greens, strawberries, and candied pecans with the vinaigrette. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 37403,"Oscar's Chocolate Box with Oscars Chocolate Mousse 1 pound bittersweet chocolate 64 percent 6 plastic pencil boxes (3-inch)* 3/4 cup bittersweet chocolate 3 cups heavy cream 1 cup raspberries Instructions: For the chocolate box: Chop up the chocolate until very fine. In a microwave-safe bowl melt 2/3rd cup (5 ounces) of chocolate. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10-second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Add remaining finely chopped chocolate. Stir until smooth. Fill 1 plastic box at a time with chocolate. Turn upside down to release excess chocolate. Place upside down on tray and continue filling the 5 other boxes. This should only take 5 minutes. While the chocolate is still soft, scrape excess bits away with a knife creating an even surface. Continue with remaining boxes. Place in refrigerator for 15 minutes. Chocolate when exposed to a cold environment will retract from the plastic box. Remove from refrigerator and gently tweak the box to gently cajole the 2 apart. Turn upside down and spoon in chocolate mousse. Garnish with raspberries. For the chocolate mousse: Chop up chocolate until very fine. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10-second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Reserve. Whip 1 cup of cream to soft peaks. Have a whisk ready and add 1/2 of the heavy cream into the 100 degree F chocolate. Work quickly or the chocolate will seize up. Whisk cream with chocolate until homogenous. Add the balance of heavy cream and gently fold to eliminate any white streaks. Reserve until ready to use. ","[Pinot Noir, Tempranillo, Barolo, Syrah]" 37404,"Broiled Filet Mignon 2 tenderloin or fillet steaks, each 1 1/4-inch thick, (8 ounce weight), at room temperature 1 tablespoon melted butter mixed with 1 teaspoon vegetable oil Instructions: Brush top with oil and butter and broil 4 minutes a side for rare; turn over, brush other side with butter or oil and broil 4 minutes a side (cook 5 to 7 minutes a side for medium rare; never cook until well done). ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 37405,"Glossy Yellow Pepper Soup with Asparagus Garnish 8 ounces asparagus, preferably large stalks with tight heads, for garnish 2 1/2 cups water 3 yellow peppers (1 1/3 pounds), halved, stemmed, seeded, and cut into 1-inch pieces 1 large potato (9 ounces), peeled and cut into 1-inch pieces 1 large onion (9 ounces), peeled and cut into 1-inch pieces 3 cloves garlic, peeled 1 teaspoon salt 1 1/2 teaspoons sugar 1/4 teaspoon freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil Instructions: Peel the lower third of the asparagus stalks, and discard the trimmings. Cut the asparagus on the bias into slices about 1/4 to 1/2-inch thick. (You should have about 1 1/2 cups.) Bring 1/2 cup of the water to a boil in a saucepan, and add the asparagus pieces. Bring the water back to a boil, and boil the asparagus for 30 seconds. Drain, reserving the cooking juices, and set the cooked asparagus pieces aside in a bowl. Place the yellow peppers, potato, onion, garlic, salt, sugar, and pepper in a large saucepan, and add the remaining 2 cups of water. Bring to a boil, add the reserved asparagus cooking juices, cover, and reduce the heat to medium. Cook the mixture for 30 minutes, then push it through a food mill fitted with a fine screen to remove the skin of the yellow peppers. Add the butter and oil, and emulsify the mixture with a handheld immersion blender until it is smooth and creamy in appearance. Add the reserved asparagus, heat through, and serve ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37406,"Corn Biscuits with Bacon 8 bacon slices 2 cups all purpose flour 1 cup yellow cornmeal 2 tablespoons sugar 5 teaspoons baking powder 1 teaspoon salt 1/2 cup plus 2 tablespoons chilled unsalted butter, cut into pieces 2 large eggs 6 tablespoons buttermilk 1 teaspoon ground cumin Fresh cracked black peppercorns Instructions: Preheat oven to 375 degrees F. Cook bacon until crisp. Transfer bacon to paper towels and drain. Crumble bacon; reserve 2 tablespoons bacon drippings. Sift flour, cornmeal, sugar, baking powder and salt into bowl. Add butter and rub in using fingertips until mixture resembles coarse meal. Whisk eggs, buttermilk, cumin and reserved bacon drippings in small bowl. Add to flour mixture and stir until moist dough forms. Mix in bacon. Turn out dough onto lightly floured surface. Knead gently until smooth. Roll out to 3/4 inch thickness. Cut out biscuits with round cookie cutter. Place on greased baking sheet. Sprinkle with peppercorns. Bake until golden brown and puffed, about 25 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37407,"Green Beans in Yellow Pepper Butter 1 tablespoon softened butter, plus 6 tablespoons 1 medium yellow bell pepper, coarsely shredded, plus 1 large yellow bell pepper, cut into julienne strips (1 cup) 1/4 cup pine nuts 1 tablespoon lemon juice Salt 1/8 teaspoon freshly ground pepper 1 1/2 pounds fresh green beans, trimmed Instructions: Melt 1 tablespoon of butter in a small saucepan. Add the shredded bell pepper. Cook over medium-high heat for 5 minutes or until crisp-tender. Combine the 6 tablespoons softened butter and the pine nuts in a food processor bowl or blender jar. Process until almost smooth. Add the shredded bell pepper, lemon juice, 1/4 teaspoon salt, and pepper. Process until almost smooth. Set aside and keep warm. Pour a small amount of salted water into a medium saucepan. Bring to a boil. Add the beans. Cook, covered, for 12 minutes; remove the colander with tongs. Add the bell pepper strips to the liquid in the saucepan and cook for 3 minutes; drain. Put the beans in a serving bowl. Add half the butter mixture; toss to coat. Arrange the pepper strips around the edge. Serve the remaining butter on the side or reserve for another use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37408,"Lemon Pudding Cake with Raspberry Sauce 4 eggs, separated 1 3/4 cups sugar 1/4 cup all-purpose flour 1 cup freshly squeezed lemon juice 1/4 teaspoon salt 1 1/4 cups milk 4 cups raspberries 8 sprigs mint Instructions: Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour. To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve. Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnish with raspberries. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]

" 37409,"Orange-Blueberry Loaf 1/2 cup Florida's Natural? Premium orange juice 1 cup blueberries 2 tbsp. unbleached all-purpose flour 1-3/4 cup unbleached all-purpose flour 1/4 cup cornmeal 1-1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 6 tbsp. butter, at room temperature 3/4 cup sugar 1 egg 2 tsp. orange peel, grated Instructions: Preheat the over to 350 degrees F. Grease and flour one 8-1/2\ x 4-1/2\ loaf pan. In a small bowl, toss together the blueberries and 2 tablespoons of flour. In a medium bowl, combine the cornmeal, baking powder, baking soda, salt, and the remaining 1-3/4 cups of flour. In a large bowl, with an electric mixer on high speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Add the egg and beat well. Beat in the orange juice and orange peel. Add the flour mixture and, with the mixer on low speed, beat until well-blended. Stir in the blueberries. Spread in the prepared pan. Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove from the pan and cool completely on the rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37410,"Linguine with Red Clam Sauce Kosher salt 12 ounces linguine 3 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 2 anchovy fillets 1/2 teaspoon red pepper flakes 1/2 teaspoon dried oregano 1/2 cup dry white wine 1 28-ounce can whole San Marzano tomatoes, crushed by hand 1 1/4 pounds littleneck clams (about 16), scrubbed 12 ounces chopped clams (drained if canned) 1/2 cup chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside. Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes. Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 37411,"Tropical Sangria 1/2 cup sugar 1 stalk lemongrass, coarsely chopped 1 bottle sauvignon blanc, chilled 1 cup passion fruit nectar 1 cup light rum 1 lemon, thinly sliced 1 orange, thinly sliced Ice Fresh mint sprigs Instructions: Combine the sugar, 1/2 cup water and lemongrass in a medium saucepan over high heat. Cook until the sugar is dissolved. Remove and let steep for at least 30 minutes and up to 1 day. Strain and chill. Combine the wine, passion fruit nectar, rum, 1/4 cup of the lemongrass simple syrup, and the lemons and oranges in a pitcher. Cover and refrigerate for at least 4 hours and up to 24 hours. The longer it sits the better the flavor. Serve over ice. Garnish with mint sprigs. ","[Sauvignon Blanc, Moscato, Cava, Pinot Grigio]" 37412,"Butternut Squash Soup With Chicken Sausage 1/3 cup plus 1 tablespoon extra-virgin olive oil 12 ounces cooked chicken-apple sausage, cut into 1/2-inch pieces 4 cups cubed peeled butternut squash (1 small to medium squash) 3 medium carrots, chopped 1 stalk celery, chopped 1/2 medium onion, chopped 2 1/2 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1/2 cup fresh sage or parsley leaves Instructions: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl using a slotted spoon. Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water and 3/4 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes. Puree the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and keep warm. Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat. When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 37413,"Thanks Benedict on Stuffing Cakes with Sage Hollandaise 1/2 cup (1 stick) butter 3 egg yolks
1 tablespoon freshly chopped sage
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups leftover stuffing 2 eggs
1/2 cup Italian breadcrumbs
2 tablespoons olive oil
12 thin slices pancetta 1 tablespoon fresh lemon juice
1 tablespoon kosher salt
6 eggs, at room temperature
Instructions: For the hollandaise: Melt the butter in a small saucepan over medium-high heat or in the microwave. Combine the yolks, sage, lemon juice, salt and pepper in a food processor or blender and pulse to incorporate. Carefully drizzle the hot butter into the processor and keep blending until the sauce is thick and creamy. Pour the sauce into a small bowl and set aside. For the stuffing cakes: Place the stuffing in a large bowl, breaking up any large clumps. Add the eggs and breadcrumbs and stir to combine, making sure all of the stuffing is evenly coated with the eggs. Scoop 1/3 cup of the stuffing into your hands and shape into a patty, about 3-inches wide and 1/2-inch thick. Repeat to make 6 stuffing cakes. Heat the oil in a medium skillet over medium-high heat and cook the cakes, two at a time until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and repeat with the remaining cakes. Loosely cover with foil to keep the cakes warm. Place a large nonstick skillet over medium-high heat and cook the pancetta until browned and crispy, about 4 minutes on each side. Transfer to a paper-towel-lined plate. To assemble, fill a small saucepan with 3 inches of water, and add the lemon juice and salt. Bring the water to a simmer over medium heat. Crack an egg into a small heatproof bowl and use the bowl to slowly slide the egg into the water. Use a wooden spoon to carefully stir the water around the egg. Cook the egg until the white has set and the yolk is still soft, 2 to 2 1/2 minutes. Remove the egg from the water with a slotted spoon and drain it on a paper-towel-lined plate. Repeat with the remaining eggs. To serve, place one stuffing cake on a plate. Top with 2 slices of pancetta, a poached egg and a generous drizzle of hollandaise sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37414,"Strawberry-Lychee Sorbet 1 20-ounce can lychees in syrup, drained, liquid reserved (about 1 1/2 cups) 2 pounds strawberries, hulled 1 cup sugar 2 teaspoons fresh lemon juice 1/4 teaspoon salt Instructions: Put the lychee liquid in a small saucepan and bring to a simmer over medium heat. Reduce the heat to medium low and simmer until reduced to a syrupy consistency (about 1/2 cup), 8 to 12 minutes. Let cool completely. Combine the lychees, strawberries, sugar, lemon juice, salt and cooled lychee syrup in a blender or food processor. Puree until smooth, then strain through a fine-mesh sieve into a metal bowl; you should have about 5 cups. Refrigerate until cold, at least 1 hour. Churn in an ice cream maker according to the manufacturer\u2019s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 37415,"Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust 24 gingersnap cookies 1/4 cup plus 1 tablespoon unsalted butter, melted Kosher salt 1 pound cream cheese, at room temperature 1 cup lightly-packed light brown sugar 3/4 cup pumpkin puree 1/4 cup sour cream 2 teaspoons vanilla extract 1 teaspoon pumpkin pie spice 3 large eggs, at room temperature Instructions: Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom. For the crust: Add the gingersnaps to a food processor and process until crumbs form. Add 1/4 cup of the melted butter and a pinch of salt and pulse to combine. You want the mixture to look like wet sand. Brush an 8-inch springform pan with the remaining melted butter. Press the crumb mixture into the bottom and halfway up the sides of the pan. For the filling: Wipe out the food processor, add the cream cheese and brown sugar and pulse until smooth. Scrape down the sides, add the pumpkin puree, sour cream, vanilla extract and pumpkin pie spice and pulse until thoroughly combined. Add the eggs, pulsing until smooth and uniform. Pour into the crust. Gently place the cheesecake on the foil ring in the slow cooker. Place a few layers of paper towels under the lid and cook on low heat for 4 hours. Allow the cake to cool in the slow cooker, about 2 hours. Remove the cheesecake, cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days. Before serving, run a small knife around the edge of the cheesecake and remove the outer ring. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37416,"Deep Dish Plum and Almond Pie 1 1/2 to 2 teaspoons anise seeds, optional 10 tablespoons unsalted butter, sliced, at room temperature (1 1/4 sticks) 3/4 cup confectioners' sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 teaspoon fine salt 1 3/4 cups all-purpose flour 1 1/2 cups sliced almonds, with skin, plus 1/4 cup for top 6 tablespoons unsalted butter, sliced and at room temperature 1 cup confectioners' sugar 1/2 teaspoon ground cinnamon 1 large egg 3/4 pound firm-ripe Italian, prune or Angeleno plums (about 10), pitted and halved or quartered Ice cream or whipped cream Instructions: Crust: If using the anise seeds, lightly toast them in skillet over medium heat until aromatic, 2 minutes. Grind in a spice mill or mortar and pestle until fine. Combine the butter and sugar in a food processor until creamy. Add the egg, anise seed if using, vanilla and salt and pulse to combine. (This may look rough and curdy, but don't worry, it all comes back together.) Add about half of the flour and pulse quickly 3 to 4 times to incorporate. Scrape down the edges of the processor and add the remaining flour. Pulse just enough to make a coarse, crumbly dough. Press dough into the bottom and up the sides of a 9-inch spring form pan to form a thin, even layer (see photo), using waxed paper to smooth. Freeze crust while you prepare the filling.; Filling: Pulse 1 1/4 cup almonds in a food processor until very finely ground (take care not to over process the nuts or they can get oily). Transfer nuts to a bowl. In the same processor, combine the butter and sugar until smooth. Add the cinnamon and continue to pulse until evenly combined. Scrape down the sides of the bowl and pulse in the egg. Add the reserved almonds and pulse until just blended. Arrange the plums cut side down, over the crust. Spread the filling on top and smooth with a small offset spatula. Sprinkle with the remaining almonds and place in the freezer for 30 minutes. Preheat oven to 350 degrees F. Bake pie until the filling puffs and is golden but still slightly soft in the center, 1 hour 15 minutes for a glass bottomed pan, or 1 hour 30 minutes for an aluminum pan. If the crust begins to over brown, cover the pie with foil during the last 15 minutes of cooking. When pie is done, turn off the oven and prop door open. Cool pie in the oven for 15 minutes, then transfer to a rack to cool completely. Serve at room temperature with ice cream or lightly sweetened whipped cream.; Make ahead:

• Pie can be assembled and frozen up to 2 weeks in advance. Bake frozen pie for about 1 1/2 hours. - Baked pie can be tightly wrapped and refrigerated for up to 2 days, or frozen for up to 2 weeks. Bring to room temperature before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 37417,"Strawberry Daiquiri Bites 1 pint strawberries, hulled with a melon baller or paring knife to make a small hole 1 3/4 cups rum
3 tablespoons demerara sugar
Zest of 1 lime
Whipped cream, for garnish
Instructions: Put the strawberries in a mason jar with the rum and soak for 15 minutes in the fridge. In a small bowl, combine the sugar and lime zest. Remove the strawberries from the jar and cut a small slice from the bottom of each so they stand up; reserve the slices. Top each strawberry with some of the whipped cream and sprinkle with the lime sugar. Cap each strawberry with a reserved strawberry slice.
","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 37418,"Tuna Dressing 1 (7-ounce) pouch albacore tuna 1/4 cup mayonnaise 2 tablespoons red wine vinegar 1 tablespoon freshly squeezed lemon juice 1 tablespoon olive oil 1 tablespoon capers, with their juice Pinch freshly ground black pepper Instructions: Place all of the ingredients into the bowl of a small food processor and process until creamy, 1 1/2 minutes. Serve as a salad dressing or a dip. Store in an airtight container for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 37419,"Garlic Croutons 6 ounces olive oil 4 cloves garlic, smashed 4 slices crusty bread Salt and pepper, to taste 1 ounce Parmesan cheese, grated 1 ounce parsley, chopped Instructions: In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 37420,"Chicken and Tomato Pozole 2 tablespoons canola oil 1 medium onion, chopped 1 medium rib celery, chopped 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon ground cumin 6 cups chicken broth, low-sodium canned 1/4 cup canned green chiles 1 (15 1/2-ounce) can hominy, drained or frozen corn kernels 4 canned whole peeled tomatoes, roughly chopped 1 teaspoon dried oregano 1 cup cooked skinless shredded chicken breast (about 4 ounces) 1/4 cup chopped fresh cilantro leaves Juice of 1 lime Kosher salt and freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes. Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot. ","[Syrah, Tempranillo, Garnacha, Barbera]" 37421,"Coffee-Chocolate Macadamia Cookies 3 ounces unsweetened chocolate, coarsely chopped 1/2 cup plus 2 tablespoons unsalted butter, softened 1 1/3 cups packed dark brown sugar 2 eggs 1 teaspoon vanilla 1 tablespoon instant espresso powder 1 1/2 cups whole-wheat flour, sifted 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup macadamia nuts, coarsely chopped Instructions: Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets and set aside. Melt chocolate in a double boiler set over barely simmering water or in the microwave at 50 percent power. Allow to cool to room temperature. In a mixer, beat the butter and sugar until smooth, about 3 minutes. Add the eggs 1 at a time, beating well after each egg is added. Beat in the vanilla and the espresso. Gradually add the flour, beating well after each addition until just combined and scraping down the sides of the bowl, as necessary. Add baking soda and salt. Mix in the melted chocolate and then the nuts. Drop the batter by 2 tablespoons onto the greased cookie sheets, leaving 2 inches between each cookie. Bake until soft and lightly crisped around the edges, about 12 minutes, rotating pans halfway through cooking. Cool on wire racks. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 37422,"Fresh Homemade Strawberry Jello 2 1/2 pounds strawberries (fresh or frozen) 1 cup, plus 2 tablespoons sugar 3 packets unflavored gelatin, such as Knox (for a vegetarian alternative try using agar-agar) 2 teaspoons vanilla extract 1/2 cup heavy cream Instructions: In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster. Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster. In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it \blooms\ and absorbs all the water. Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree. Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold. Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top. Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl. Gently fold the cream into the puree. Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set. To un-mold the jello: fill a large vessel with hot water. Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter. Refrigerate until ready to serve. Use a thin bladed knife dipped in hot water to cut the jello. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 37423,"Justin's Favorite Pudding with Strawberry Sauce 4 egg yolks 2 tablespoons cornstarch 4 cups heavy cream 1/2 cup sugar 1 vanilla bean, seeds scraped 1 cup white chocolate chips 1 pound frozen strawberries, thawed 1/4 cup sugar 1/2 lemon, juiced Whipped cream, to garnish Fresh strawberries, to garnish Instructions: In a medium-sized bowl, beat together egg yolks and cornstarch. Set aside. In a large saucepan bring the cream, sugar and vanilla bean and seeds to a boil over medium-low heat. Add the white chocolate chips, then reduce the heat to low. Temper the egg yolks with a little of the cream mixture, then pour the egg yolks back into the cream. Simmer until the mixture thickens, about 1 minute. Remove the pan from the heat and pour the pudding into 6 (6-ounce) ramekins. Refrigerate for 2 to 3 hours. Add the strawberries, sugar and lemon juice to a food processor and pulse until smooth. Strain the mixture with a fine mesh strainer into a bowl. Top the puddings with the coulis and garnish with whipped cream and fresh strawberries before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 37424,"Individual Pecan Pies with Sweet Tea Caramel Sauce 2 tablespoons finely ground pecans 1 cup all-purpose flour, plus more for dusting Pinch salt 1 tablespoon sugar 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks 1 egg white, chilled 2 tablespoons ice water, only if needed 1 cup pecan halves 2 eggs 1/4 cup light brown sugar 1/4 cup sugar 1/4 stick unsalted butter, melted 1/2 teaspoon pure vanilla extract 1/4 cup dark corn syrup 1/4 teaspoon salt 6 earl grey tea bags 2 cups water 1/2 cup sugar 1/2 cup heavy cream 1 quart vanilla bean ice cream Instructions: In a food processor combine the ground pecans, flour, salt, and sugar. Add the butter and process until the mixture resembles coarse crumbs. Pour in the egg white and blend it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount of dough together, if it is crumbly, add the ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Lightly coat a 12-cup muffin tray with nonstick spray. Roll out the dough on a lightly floured surface to about a 2 foot square, then use a small bowl 3-inches in diameter or a large 3-inch ring mold as a guide to cut out circles. They should be slightly larger in diameter than the muffin tin hole, so when pressed in, the edges come half-way up the sides of the tin. Preheat oven to 350 degrees F. In a large mixing bowl, mix the eggs until frothy then blend in sugars. Stir in the melted butter, vanilla, syrup and salt until well blended. Arrange the pecans on the bottoms of the tart shells. Pour in the filling to fill the shells almost to the top. Bake until the filling is set and slightly puffed, about 25 to 30 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pies to a rack and cool. While the pie is baking, make the Sweet Tea Caramel Sauce. Begin my making the tea. Bring 2 cups of cold water to a boil in a large heavy saucepan. Add the tea bags, cover and let steep for 20 minutes. Remove the tea bags (squeeze them out) and then return to a simmer until it has reduced by half - so you have 1 cup of really strong tea remaining. Add the 1/2 cup of sugar to the saucepan and continue to simmer over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 10 minutes. Carefully pour in the cream, be careful as it will bubble up, and continue to cook for 1 more minute. Serve with individual pecan pies and a scoop of vanilla bean ice cream. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 37425,"Chocolate Carrot Cake Nonstick cooking spray 2 1/2 cups all-purpose flour, plus more for the pans 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon apple pie spice 1/4 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup packed light brown sugar 1 1/4 cups vegetable oil 4 large eggs 1/2 cup applesauce 1 teaspoon pure vanilla extract 2 1/2 cups finely grated carrots (about 4 medium carrots) 1 1/2 cups heavy cream 24 ounces semisweet chocolate, finely chopped 2 tablespoons unsalted butter 16 marshmallows 5 to 6 drops orange gel food coloring Instructions: Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray and dust with flour, tapping out the excess. Sift the flour, baking powder, baking soda, apple pie spice and salt into a medium bowl. Beat the granulated sugar, brown sugar, vegetable oil, eggs, applesauce and vanilla in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the speed to low and beat in the flour mixture until just combined. Fold in the carrots with a rubber spatula. Divide the batter between the prepared pans; bake until each cake pulls away slightly from the side of the pan and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert onto the rack to cool completely; remove the parchment. Meanwhile, make the frosting: Heat the heavy cream until almost simmering in a medium saucepan over medium-high heat. Remove from the heat, add the chocolate and butter and let sit, without stirring, 5 minutes; stir until smooth. Let cool to room temperature, about 2 hours. Place one cake layer on a platter. Spread the top with 1 cup frosting; refrigerate until the frosting is set, about 10 minutes. Top with the second cake layer and spread a thin layer of frosting on the top and side; refrigerate until set, about 10 minutes. Cover the cake with the remaining frosting. Make the web topping: Beat the marshmallows and food coloring in a large bowl with a mixer fitted with the whisk attachment on low speed until the marshmallows break up, about 1 minute. Increase the speed to medium high and beat until glossy and smooth. Using two forks, pull out about 1 tablespoon of marshmallow at a time, stretch into thin strands and drape over the top of the cake to create a web. Photograph by Kate Mathis ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]

" 37426,"Saucisson En Croute 2 large egg yolks 1 teaspoon water, plus more for brushing 1 1/2 kielbasa sausage, (1 1/2 rings) Flour, for rolling pastry 2 sheets prepared puff pastry Assorted mustards for serving Instructions: Preheat oven to 425 degrees F. Beat the egg with the water and set aside. Cut the kielbasa into 8 (3-inch) long pieces and set aside. On a lightly floured surface roll the pastry sheets into 12 by 12-inch squares. Cut the sheets into 8 equal squares. Brush 1 square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam side down on a parchment-lined sheet pan. Brush the tops and sides of the packages with egg wash and bake until browned and shinny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving. They can be served warm or at room temperature with assorted mustards. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 37427,"Bananas Foster 2 tablespoons unsalted butter 4 tablespoons brown sugar 2 ripe bananas, peeled and sliced lengthwise 1/4 teaspoon cinnamon 2 tablespoons banana liqueur 3 ounces light or dark rum 1 1/2 cups vanilla ice cream Instructions: Melt butter in a flat chafing dish or skillet. Add brown sugar and stir until sugar is melted. Add bananas and saute until tender, about 3 minutes on each side. Sprinkle with cinnamon. Pour banana liqueur and rum over bananas, shake pan to distribute the liquid and flame. Baste bananas with the flaming sauce until flames die out. Serve immediately over ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 37428,"Lobster Mac and Cheese Bites Kosher salt 8 ounces elbow macaroni 11 tablespoons unsalted butter 1 1/4 cups all-purpose flour 2 cups milk 1/4 cup grated Parmesan 2 tablespoons mascarpone cheese 1 1/2 pounds cooked lobster meat, roughly chopped 1 tablespoon chopped fresh tarragon, plus 1/2 cup leaves 6 ounces Muenster cheese, shredded 4 ounces Gruyere, shredded 4 large eggs 10 ounces fresh brioche breadcrumbs (about 3 3/4 cups) Vegetable oil, for frying 1/2 cup fresh parsley leaves 1/2 cup chopped chives (1 1/2-inch pieces) Zest of 1 lemon, plus wedges, for serving Instructions: Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions for al dente. Drain and set aside. Melt 3 tablespoons of the butter in a medium saucepan over medium-high heat. Whisk in 1/4 cup of the flour and cook until bubbling, about 1 minute. Whisk in the milk and 2 teaspoons salt and bring the mixture to a boil. Reduce to medium heat and cook, whisking occasionally, until thickened and the flour taste is gone, about 6 minutes. Remove from the heat and whisk in the Parmesan and mascarpone until melted and smooth. Fold in the macaroni, lobster and chopped tarragon.
Put the Muenster and Gruyere in a large bowl. Add the macaroni mixture and fold until just combined. Spread the mixture evenly over a quarter baking sheet and freeze until just solid, about 1 hour.
Set up a breading station with 3 shallow dishes: Mix 1 teaspoon salt and the remaining 1 cup flour in the first dish. Beat the eggs and 1 teaspoon salt in the second dish and add the breadcrumbs and 1 teaspoon salt to the third dish.
Cut the chilled macaroni mixture into 1-inch squares with a paring knife. Coat each square in the flour, then dip in the egg, letting any excess drip off. Press into the breadcrumbs and transfer to a baking sheet. Freeze for 10 minutes.
Meanwhile, fill a large, heavy-bottomed pot with 2 inches of oil and set over medium-high heat. Heat until a deep-frying thermometer registers 375 degrees F. Fry the breaded macaroni squares in batches until golden brown on the outside and hot in the middle, about 2 minutes. Bring the oil temperature back up between batches. After the last batch, bring the oil temperature back up again. Add the tarragon leaves, parsley and chives in 1/4-cup batches to the hot oil and fry until the water is released and the herbs are no longer bubbling, about 30 seconds. Drain on paper towels and season with salt.
Put the lemon zest and remaining 8 tablespoons butter in a small saute pan and heat until melted and foamy. Drizzle the mac and cheese squares with the lemon butter and sprinkle with the fried herbs. Serve with lemon wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37429,"Air Fryer French Fries Nonstick cooking spray, for the basket 1 medium russet potato (about 6 ounces), unpeeled
1 teaspoon olive oil
Kosher salt and freshly ground black pepper Instructions: Preheat an air fryer to 380 degrees F and spray the basket with nonstick spray. Cut the potato in half lengthwise, then into 1/4-inch slices. Cut the slices into 1/4-inch sticks. Put the fries in a medium bowl and rinse them well with cold water, then drain and pat dry with paper towels.
Toss the fries with the oil in a medium bowl, then sprinkle with 1/2 teaspoon salt and several grinds of pepper. Working in batches if necessary, put the fries in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden brown and crisp, 14 to 16 minutes. Remove and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37430,"Steubens Chimichurri Dipping Sauce 2 cups chopped fresh parsley leaves 1 teaspoon chopped garlic 1 teaspoon chili flakes 1 1/2 teaspoons lime juice 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 1 teaspoon red wine vinegar 1 teaspoon dried parsley flakes 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: In food processor, combine all ingredients except for olive oil and salt and pepper. Puree until a smooth paste. With mixer running, add olive oil until emulsified. Season to taste with salt and pepper. Store refrigerated for up to one week. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 37431,"The Baguette 1 1/4 teaspoons active dry yeast 1/4 cup, (2 ounces) very warm water ( 105 to 115 degrees F) 3 cups, (13 1/2 ounces) unbleached allpurpose flour 1 cup, (4 1/2 ounces) cake flour (see note) 2 1/4 teaspoons Kosher salt 1 1/4 cups plus 1 tablespoon, (10 1/2 ounces) cool water ( 75 degrees F) Instructions: Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.) Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient. Place the dough in a lightly oiled bowl, turn it in the bowl to coat with oil, and cover it with plastic wrap. Let rise at room temperature ( 75 to 77 degrees F) for 1 1/2 to 2 hours, or until nearly doubled in volume. Gently deflate the dough and fold it over itself in the bowl. Reshape it into a ball and cover with plastic wrap. Let it rise for 1 1/4 hours or until it has nearly doubled again. Gently deflate the dough again, reshape into a round, cover, and let rise for about 1 hour. Place the dough on a very lightly floured surface and divide it into 3 equal pieces (about 10 ounces each). Gently stretch one piece into a rectangle, leaving some large bubbles in the dough. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Set aside on the work surface to relax before elongating it, and repeat the shaping process with remaining pieces of dough. Now elongate each baguette, starting with the first one you shaped, by rolling it back and forth on the work surface. Begin with both hands over the center of the loaf and work them out to the ends until the loaf reaches the desired length. (Don't get carried away, or the baguettes won't fit in your oven!) Place the finished loaves on a peel or upside down baking sheet lined with parchment paper and generously sprinkled with cornmeal or on a baguette pan. Cover the loaves with well oiled plastic or a floured cloth and let rise for 30 to 40 minutes until the loaves are slightly plump but still not doubled in volume. The final rise is short, because you want the baguettes to be slightly under proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts. Thirty minutes before baking, preheat the oven to 500 degrees F. Place a baking stone in the oven to preheat, and place an empty water pan directly under the stone. Use a very sharp razor blade or lame to make 3 to 5 slashes, depending on the length of your loaves, on the top of each baguette. The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30 degree angle to the loaf so that the cuts pop open in the oven. Be careful not to press down too hard, or you may deflate the loaves. Using a plant sprayer, mist the loaves. Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven. Pour 1 cup of very hot water into the water pan and quickly close the oven door. After 1 minute, mist the loaves and oven walls 6 to 8 times and close the door. After 2 more minutes, spray the loaves and the oven walls again. Bake for 12 minutes, then lower the oven temperature to 400 degrees F and bake for 25 to 30 minutes longer until the loaves are golden brown and crisp. Move them to a rack to cool. Enjoy your baguettes still slightly warm with some soft, ripe French cheese and a glass of wine. Note: If cake flour is not available, you can use the same amount of unbleached allpurpose flour, but cake flour will give the baguette a lighter texture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37432,"Eggnog Yogurt With Granola 3 cups rolled oats 1 cup pistachios 1/3 cup wheat germ 2 tablespoons sesame seeds 1/2 cup pure maple syrup 1/4 cup packed light brown sugar 1 teaspoon vanilla extract 1/2 cup extra-virgin olive oil 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom Kosher salt 1/2 cup unsweetened coconut flakes 1/2 cup dried cranberries 1/2 cup chopped dried apricots 2 1/2 cups low-fat Greek yogurt 3/4 cup eggnog Freshly grated nutmeg Honey, for drizzling (optional) Instructions: Make the granola: Preheat the oven to 300 degrees F. Toss the oats, pistachios, wheat germ, sesame seeds, maple syrup, brown sugar, vanilla, olive oil, cinnamon, cardamom and 1 teaspoon salt in a bowl. Spread on a rimmed baking sheet and bake 20 minutes, stirring halfway through. Remove from the oven and stir in the coconut. Return the granola to the oven and bake until golden, 20 to 25 more minutes, stirring halfway through. Meanwhile, make the yogurt: Whisk the Greek yogurt, eggnog and nutmeg to taste in a bowl until smooth. Cover and chill until ready to serve. Remove the granola from the oven and stir in the dried cranberries and apricots. Serve warm or at room temperature with the eggnog yogurt; drizzle with honey and sprinkle with nutmeg. Store extra granola in an airtight container in the freezer for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37433,"Milk Chocolate Chip-Pecan Cookies 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 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup milk chocolate chips 1/2 cup roughly chopped pecans Instructions: Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange 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 until the cookies 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, Moscato, Merlot]" 37434,"Apple Pie with Cheddar Cheese Crust 2 1/4 cups all-purpose flour, plus more for dusting 1 teaspoon sugar
1/4 teaspoon kosher salt
1 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup (4 ounces) grated extra-sharp white Cheddar
2 pounds Granny Smith apples, peeled and sliced into 1/4-inch wedges 1 1/2 pounds Braeburn apples, peeled and sliced into 1/4-inch wedges
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons butter, sliced into pats
1 egg, beaten with 1 tablespoon water
1 tablespoon turbinado sugar, for sprinkling
Instructions: For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes. For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine. Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven. Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes. Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37435,"Turkey Burger 2 pounds ground turkey 2 ounces egg whites 2 ounces carrot, grated and blanched 2 ounces spinach, blanched 2 ounces ice Salt Pepper Instructions: Combine turkey and ice in a food processor until incorporated. Add egg whites and process for 30 seconds. Add salt, pepper, spinach and carrots. Pulse for 30 seconds. Make patties and chill. Grill or roast to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 37436,"Pick a Meat Chili 1 tablespoon ground coriander 1 tablespoon sweet smoked paprika 1 teaspoon ground cumin 1 teaspoon cayenne Salt and pepper 3 pounds cubed stew meat of your choice, such as beef, pork or chicken (ground meat is also an option, or cubed eggplant if you want to make it vegetarian) 4 tablespoons oil or other fat 1 onion, finely chopped 3 cloves garlic, minced 1 jalapeno, chopped One 12-ounce bottle beer 2 cups water
28 ounces tomato product of your choice, such as sauce, crushed, diced, etc. 1 canned chipotle in adobo, chopped, optional Two 15-ounce cans beans of your choice, rinsed (if using pre-soaked dried beans, add with the tomato product) Optional toppers: fresh cilantro, sour cream, lime wedges, sliced jalapeno, diced avocado or whatever you have on hand Instructions: Heat a large pot over medium heat. Mix together the coriander, paprika, cumin, cayenne and some salt and pepper in a small bowl and toss with the cubed meat, ground meat or eggplant. Add the oil to the pot and when hot, add the meat or eggplant and cook, turning as necessary, until brown, 3 to 5 minutes. Add the onion, garlic and jalapeno and cook, stirring, until beginning to soften, about 2 minutes.
Add the beer and water and deglaze the pot, scraping up any brown bits on the bottom with a wooden spoon. Add the tomato and chipotle if using, bring to a simmer and simmer until the meat is tender, 1 to 1 ? hours. (The cooking time will be less for ground meat, chicken and eggplant.)
Add the beans and continue to simmer for 10 to 15 minutes to thicken. (If using pre-soaked dried beans, the cooking time may be longer.) Serve the chili garnished with your favorite toppers on hand.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 37437,"Crunchy Chicken Nuggets with Green Onion Honey Dip 1 cup crunchy corn cereal (recommended: Cap'n Crunch) 1 cup crispy rice cereal (recommended: Rice Krispies) 4 tablespoons all-purpose flour 2 teaspoons salt 1/2 teaspoon pepper 12 chicken tenders, halved 2 eggs, beaten 2 1/2 cups canola oil Green Onion Honey Dip, recipe follows 1 cup sour cream 2 tablespoons honey 2 tablespoons chopped green onions 1 teaspoon salt Instructions: Put the 2 cereals into a gallon-sized bag and seal. Place on a flat surface and, using a rolling pin, crush the cereal until it's still slightly chunky. Pour into a medium sized bowl and add the flour, salt and pepper and mix to combine. Dip the chicken pieces into the beaten eggs, 1 at a time, and transfer to the breading mix. Coat well and refrigerate for 30 minutes. Pour the oil into a large saucepan and place over medium-high heat for 2 to 3 minutes. Test the oil by dropping a bread cube in; if it browns within 1 minute the oil is ready. Drop the chicken nuggets into the hot oil, 4 pieces at a time, and cook 2 minutes, or until the breading is golden and the chicken is cooked through. Repeat with the remaining chicken nuggets. Keep warm in a low oven until ready to serve. Place all ingredients in a small bowl and mix until well combined. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37438,"Cornmeal Battered Trout 1 egg 1 cup water 3/4 cup flour 1/2 cup cornmeal 1 tablespoon chopped flat-leaf parsley, plus more leaves for garnish 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1/2 teaspoon salt 1/2 teaspoon ground white pepper 2 rainbow or brook trout, dressed and butterflied 1/2 cup canola oil Lemon slices, as a garnish Instructions: Mix egg and water and slowly whisk in flour and cornmeal. Add parsley, garlic salt, onion salt, salt, and ground white pepper. Lay prepared fish in batter while oil is heating. In heavy skillet (preferably cast iron or non-stick), heat oil over medium-high heat until a 1/2 teaspoon batter dropped into it sizzles and begins to brown. Fry fish for 3 minutes on each side. Remove and drain on paper towels. Garnish with lemon slices and flat-leaf parsley leaves. Serving suggestion: Southern tartar sauce (chopped piccalilli mixed with mayonnaise) and hot green pepper sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37439,"Sugar Cookies for Decorating (and eating) 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 cup (2 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar 1/2 cup confectioners' sugar 2 large eggs 1 1/2 teaspoons vanilla paste or vanilla extract Instructions: Whisk the flour, baking powder, and salt in a medium bowl. Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the eggs and vanilla mixing until fully incorporated. Slowly add the flour mixture, and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed. Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours. Generously flour a clean work surface. (For a nice, even layer of flour, lightly sift flour over the work surface.) Gently roll chilled dough about 1/4-inch thick. Cut into desired shape using a cookie cutter, working quickly enough so dough remains chilled. If dough gets too soft, refrigerate on a lined baking sheet until firm again, about 30 minutes. Transfer cut cookies to un-greased baking sheets, leaving about 1-inch between cookies. Refrigerate the formed cookies for at least 30 minutes. Lightly dust off excess flour with a dry pastry brush. (Excess dough can be pressed into a disk, chilled and rerolled.) Preheat the oven to 325 degrees F. Bake the cookies, until the bottoms are golden, about 12 to 15 minutes depending on shape. Cool on the baking sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve. Store in an airtight container at room temperature for up to 1 week. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 37440,"Apple Crisp 8 granny smith apples, peeled, cored, and sliced 3/4 cup sugar 1 tablespoon cinnamon 1 teaspoon cornstarch 3/4 cup flour 1 cup brown sugar 3/4 cup butter 1/2 cup walnuts Instructions: Preheat oven to 350 degrees F. Toss the apples with the sugar, cinnamon, and cornstarch until well coated. Place in a 9 by 12-inch baking dish. Put the flour, brown sugar, and butter in a food processor, and pulse until crumbly. Add the nuts and pulse, to coarsely chop them. Place the topping onto the apples and bake for 40 minutes. Remove from the oven and serve warm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 37441,"3-in-1 Sugar Cookies 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 cup (2 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar 3/4 cup confectioners' sugar 2 large egg yolks 1 teaspoon pure vanilla extract 1/4 teaspoon finely grated orange zest Coarse sugar, aka sanding or crystallized sugar Royal Icing, recipe follows 5 tablespoons meringue powder (egg white powder) 6 tablespoons water 1 pound confectioners' sugar (about 3 3/4 to 4 cups or 1 box) Food coloring, as desired Instructions: Whisk the flour, baking powder, and salt in a medium bowl. Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed. For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies. For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours. Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies. For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours. Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.) Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes. Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month. Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting. Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks. Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing. Yield: 1 pound royal icing (1 2/3 cup) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37442,"Michael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar Sauce 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon white peppercorns 2 tablespoons ground cinnamon 2 tablespoons kosher salt 1/4 cup (1-ounce) sweet chili powder 1 1/2 teaspoons red pepper flakes 1/2 gallon water 7 cups kosher salt 1/4 cup light brown sugar 1 tablespoon whole black peppercorns 4 bay leaves 2 tablespoons juniper berries, optional 2 quarts ice 2 (2 1/2-pound) natural chickens 1 stick (1/2 cup) unsalted butter 1 tablespoon fresh thyme 1/3 cup sherry vinegar 8 cups arugula 3 vine ripe tomatoes in 3/4-inch slices, seasoned with salt and pepper Instructions: For the spice rub: Toast the fennel seeds, coriander seeds, and peppercorns in a small heavy pan over medium heat. When the fennel turns light brown, add the cinnamon, salt, chili powder, and red pepper flakes and toss. Immediately turn the spice mixture out onto a plate to cool. Put into a food processor with the small bowl attachment and blend until the spices are evenly ground. Makes about 1 cup. For the brine: Combine all the ingredients, except ice, in a stockpot, bring to a boil, and stir to dissolve the solids. Remove from the heat, add ice, and cool to room temperature. Refrigerate until thoroughly chilled. Put the chickens in the brine, cover, and refrigerate for 4 to 8 hours. Turn the chickens once half way through brining. Remove the chickens from the brine and pat them dry. Remove the backbones and split the chickens in half. Coat with 1/2 cup toasted spice rub on all sides, pressing into the skin. Put the chickens on a cookie sheet and put them into the refrigerator, uncovered, overnight to dry. Preheat the oven to 400 degrees F. Heat a 14 to 16-inch saute pan or roasting pan over medium-high heat and add the butter. When it is melted place the chicken halves in the pan, skin side down. Cook on the stove for approximately 5 minutes, basting with the pan juices. Put chickens into the oven and roast for 20 minutes. Remove from the oven and turn the chickens over on a cookie sheet to rest for 10 to 15 minutes. Transfer chicken to a platter. Put the roasting pan back on the stove, heat the pan juices to simmering, add the thyme and vinegar, and reduce by half. Spoon some of the vinaigrette over the arugula. Serve with tomato slices and Olive Oil Braised Potatoes. Spoon the rest of the sauce over the chicken and dig in. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 37443,"Ham-Cheddar Biscuit Sandwiches All-purpose flour, for dusting 1 recipe Buttermilk Biscuit Dough, recipe follows 1/2 cup whole-grain mustard
8 thin slices city ham
4 cups shredded sharp white or yellow Cheddar
1/2 cup heavy cream
Freshly ground black pepper
4 cups all-purpose flour 4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Dust your work surface with flour and roll the biscuit dough out 1/4-inch thick or slightly thicker. Cut out 5-inch rounds with a cutter. Reroll the scraps and cut again. Spread a tablespoon of mustard over half of the top of each round. Fold the ham slices, put them on top of the mustard, leaving a 1/4-inch border, and then mound a scant 1/2 cup of the Cheddar on top. Fold the dough over to make a half-moon and press with a fork to seal. As you go, transfer each finished biscuit to the prepared baking sheet. Brush the tops of the biscuits with cream and top with a sprinkling of black pepper. Bake until golden brown and baked through, about 15 minutes. Cool briefly and serve hot. Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37444,"Baked Snapper with Vegetables 1 tablespoon olive oil 2 fillets red snapper or other firm fish 1/2 cup thinly sliced leeks 1/2 cup thinly sliced red pepper Salt and pepper White wine Instructions: Preheat oven to 375 degrees. On a large piece of foil, drizzle olive oil and top with fish fillets. Top with leeks and red pepper. Season with dried tarragon, salt and pepper. Splash fish with 3-4 tablespoons wine. Fold foil up into a package and place on baking sheet. Bake for 20 minutes ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 37445,"Carrot Fries with Lemon-Mint Dip 1 cup sour cream
1/3 cup chopped fresh mint
1 1/2 tablespoons fresh lemon juice
2 teaspoons sugar
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
5 cups safflower or vegetable oil
6 large egg whites, beaten
3 cups panko breadcrumbs (Japanese breadcrumbs)
4 large carrots, peeled and cut into 3-inch long sticks, each about 1/2-inch thick 4 large carrots, peeled and cut into 3-inch long sticks, each about 1/2-inch thick
Kosher salt and freshly ground black pepper, for sprinkling Kosher salt and freshly ground black pepper, for sprinkling
Instructions: For the dip: In a medium bowl, mix the sour cream, mint, lemon juice, sugar, salt and pepper together until blended. Cover and chill for at least 30 minutes and up to 1 day. For the fries: In a large heavy-bottomed saucepan, heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don?t have a thermometer a cube of bread will brown in about 3 minutes.) Place the egg whites in a medium bowl. Place the panko breadcrumbs in another medium bowl. Working in batches, drop the carrot sticks into the egg whites and turn to coat. Remove the carrot sticks, allowing any excess egg white to drip back into the bowl. Drop the carrot sticks in the panko; toss gently to coat. Working in batches, fry the carrot sticks until deep brown, 3 to 4 minutes, turning and separating with a wooden spoon and adjusting the temperature to maintain 350 degrees F. Drain on paper towels. Place a bowl of the dip in the center of a platter. Sprinkle the fries with salt and pepper. Arrange the fries around the dip, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 37446,"Jackass Roll 4 tapioca papers 12 ounces sushi rice, recipe follows 8 ounces pulled BBQ pork butt 16 french fries (crispy) 8 slices avocado (1/4-inch thick) 4 tablespoons Spicy Chili Mayo, recipe follows Wasabi, for garnish Gari (pickled ginger), for garnish 2 1/2 cups Japanese short-grain rice 2 1/2 cups water 1 cup rice vinegar Pinch sea salt 1/4 cup sugar 1 cup mayonnaise (recommended: Kewpie) 1 tablespoon mirin 1 tablespoon rice vinegar 1 teaspoon tamari 1/2 tablespoon lime juice 1/2-ounce chili paste Instructions: In shallow pan with hot water gentle re-hydrate tapioca paper, until soft. Place paper on rolling mat and apply sushi rice on 2/3 of paper. Place pork, French fries, and avocado on rice. Firmly roll paper into itself creating a maki roll. Move mat to 1 side of roll and firm up the end with palm of your hand, and repeat on the other side. Repeat with remaining ingredients. Cut each roll into 6 equal pieces and garnish on top of roll with Garlic Chili Mayo. Garnish plate with wasabi and gari. Wash rice 6 times, until water runs clear from rice. Cook rice in rice cooker and let stand after cooking for 15 minutes. Combine rice vinegar, salt and sugar until dissolved, this is the sushi zu. Place rice in a hangiri, or wooden bowl, and pour sushi zu over top as evenly as possible. Spread the rice out around the bowl as evenly as possible, separating the rice from itself not mashing it. Flip entire rice mixture over and let stand for another 10 minutes. Keep rice in some type of thermal container. Mix all ingredients thoroughly and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 37447,"Ginger Sea Bass over Wilted Greens 6 cups fresh baby spinach leaves 4 (5-ounce) sea bass fillets 4 teaspoons peeled and minced fresh ginger 2 teaspoons minced garlic 1/2 cup dry Marsala wine 8 teaspoons soy sauce 2 teaspoons sesame oil 1 lime, quartered 2 tablespoons thinly sliced fresh basil leaves Instructions: Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F. Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet. Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle with the basil and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37448,"Spicy Turkey and Green Bean Stir-Fry 1 1/2 cups basmati rice 1 1/2 pounds green beans, trimmed 3 tablespoons vegetable oil 1/2 teaspoon sugar 3/4 pound 99 percent lean ground turkey 1 clove garlic, minced 1 small half-sour pickle, finely chopped 2 teaspoons Asian cl paste, such as sambal oelek 1 cup fat-free low-sodium chicken broth 2 tablespoons low-sodium soy sauce 1 tablespoon dry sherry or rice vinegar (not seasoned) 2 teaspoons cornstarch Instructions: Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm. Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes. Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and cl paste and cook until the garlic is slightly golden, about 3 minutes. Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 37449,"Halibut with Charred Garlic Oil and Tomato Relish 1/2 pint red pear tomatoes, halved 1/2 pint yellow pear tomatoes, halved 1/2 cup pitted kalamata olives 1/2 small red onion, diced 1/4 cup chopped flat-leaf parsley 2 tablespoons chopped fresh tarragon leaves, plus 2 tablespoons, for garnish 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 5 cloves garlic, crushed to a paste 1/4 cup olive oil 4 (8-ounce) halibut fillets Instructions: Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving. Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes. Heat the grill to high. Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37450,"Grilled Turkey or Chicken Cutlets with Black Bean, Corn, Tomato and Avocado Salsa 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil 4 turkey or chicken cutlets (each about 4-6 ounces) 1 15-ounce can black beans, drained and rinsed 1 cup cooked fresh or thawed frozen corn kernels 8 to 10 small cherry tomatoes, quartered 1 medium Hass avocado, halved, pitted, peeled, and cut into small dice 1/4 cup lightly packed cilantro leaves Instructions:

1. Whisk the mustard and vinegar in a large bowl, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season the cutlets with some salt and pepper and put in a large non-reactive glass or ceramic bowl. Pour about a 1/4 cup of the dressing over the cutlets and turn to coat evenly. Cover and marinate for 15 minutes at room temperature, or in the refrigerator for up to 8 hours.
2. Add the beans, corn, and tomatoes to the remaining dressing. Season the salsa with salt and pepper and toss to coat evenly. Add the avocado and cilantro and gently mix, taking care not to break up the avocado.
3. Preheat a stovetop grill or grill pan on medium-high. Drain the cutlets and grill until lightly browned and firm to the touch, about 3 to 4 minutes per side. Serve hot with the salsa.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 37451,"Jersey's Fruit and Nuts Granola Nonstick cooking spray 8 cups organic rolled oats 1 cup wheat germ 1 cup chopped walnuts 1 cup sliced almonds 1 cup sunflower seeds, roasted and salted 1 cup pecans, chopped 1 cup dried cranberries 1 cup dried blueberries 1 cup dried cherries 1 cup golden raisins 1 cup raisins 1 cup unsweetened coconut 1/2 tablespoon sea salt 2 tablespoons ground cinnamon 1 1/2 cups organic butter (3 sticks), or canola oil 2 1/2 cups honey 1 tablespoon pure vanilla extract Instructions: Preheat the oven to 300 degrees F. Spray baking sheets with nonstick cooking spray. In a large bowl or bucket, combine the rolled oats, wheat germ, walnuts, almonds, sunflower seeds, pecans, cranberries, blueberries, cherries, raisins, coconut, salt, and cinnamon. Place a metal mixing bowl on top of a stockpot with some hot water and select medium heat. Place the butter and honey in a mixing bowl and allow the butter to melt. Remove the butter from the heat and stir in the vanilla. Combine the wet ingredients with the dry and stir to coat thoroughly. If the mixture appears too wet, add more rolled oats, 1/2 cup at a time. Spread the mixture out onto the prepared baking sheets. Bake for 30 to 40 minutes, stirring every 10 minutes to cook evenly. Do not allow the granola to burn, turning down the temperature if necessary. Remove from the oven and let the pans sit until the granola is completely cooled. It will become crunchy as is cools down. Break apart any pieces that are stuck together. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37452,"Peach and Blue Cheese Salad 6 firm peaches, pitted and quartered 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 clove garlic, minced 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Kosher salt 1/2 cup Marcona almonds 3 to 4 cups baby arugula 1 cup of your favorite blue cheese (I'm currently obsessed with the smoked blue from Wisconsin) Instructions: Heat the grill to medium or the oven to 250 degrees F. Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven. Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt. Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing. Cook's Note: I love this served right on top of a steak but it is also great as a side salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 37453,"Grilled Pizza Margarita 6 ounces Pizza Dough, recipe follows 1/4 cup virgin olive oil, for brushing and drizzling 1/2 teaspoon minced fresh garlic 1/2 cup loosely packed shredded fontina 2 tablespoons freshly grated Pecorino Romano 6 tablespoons chopped canned tomatoes, in heavy puree 8 basil leaves 1 tablespoon active dry yeast 6 cups high-gluten flour 2 1/2 teaspoons kosher salt Extra-virgin olive oil Instructions: Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals. On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness. When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear. Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil. Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired. Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes. Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes. Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 37454,"No-Churn Cereal Milk Ice Cream 3 cups heavy cream 1 1/2 cups sweetened cereal, such as Honey Bunches of Oats
One 14-ounce can sweetened condensed milk
Instructions: Chill a 9-by-5-inch metal loaf pan in the freezer for 20 minutes. Meanwhile, combine the cream and cereal in a medium bowl and allow to steep for 20 minutes. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much cream as possible (you should have about 2 cups). Discard the cereal. Pour the sweetened condensed milk into a large bowl and set aside. Whip the cereal cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk until smooth and well combined and transfer to the chilled loaf pan. Cover with plastic and freeze until firm, at least 4 hours and up to overnight. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 37455,"Chocolate-Peppermint Spritz 2 cups all-purpose flour 1/4 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon baking powder Pinch of salt 1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature 2/3cup sugar 1 1/2 teaspoons pure vanilla extract 1 large egg 4 ounces semisweet chocolate, chopped 2 tablespoons heavy cream 1 tablespoon unsalted butter 1/4 teaspoon peppermint extract Crushed candy canes, for decorating Instructions: Make the cookies: Preheat the oven to 325?. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until just combined. Reduce the mixer speed to medium low and beat in the flour mixture until just combined. Fit a cookie press with a wreath disk; fill with the dough according to the manufacturer\u2019s instructions. Press cookies 1 inch apart onto 2 unlined baking sheets. Bake the cookies, 1 pan at a time, until crisp and set around the edges, 18 to 22 minutes. Immediately remove the cookies to a rack using an offset spatula and let cool completely. Repeat with the remaining cookies. Once the cookies have cooled, make the icing: Combine the chocolate, heavy cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the peppermint extract; let cool 5 minutes.
Transfer the icing to a resealable plastic bag, snip off a corner and drizzle over the cookies. Immediately sprinkle with crushed candy canes. Let set, about 30 minutes. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 37456,"Chocolate Spice Bars 3/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/4 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 1/2 cups light brown sugar, firmly packed 3 ounces unsweetened chocolate, melted 3 large eggs 1 cup walnut pieces, about 4 ounces, coarsely chopped Instructions: Equipment: One 10 by 15 by 1-inch pan buttered and lined with parchment or foil Set a rack in the middle level of the oven and preheat to 375 degrees. In a mixing bowl, combine the flour, spices and salt. Stir well to mix and sift the dry ingredients onto a piece of parchment or waxed paper. In the bowl of an electric mixer, beat the butter with the sugar on low speed until just mixed. Beat in the chocolate, then the eggs, one at a time, beating smooth between each addition. Beat in the dry ingredients, scraping bowl and beater(s) several times. Off the mixer, fold in the chopped nuts. Scrape the batter onto the prepared pan and smooth the top with an offset metal icing spatula or a rubber spatula. Bake the bars for about 30 minutes, until firm, but not dry. Cool in the pan on a rack. Trim 1/8-inch from the edges and cut the cooled sheet into 2- inch squares, using a sharp, thin-bladed knife. Storage: Keep the bars between sheets of waxed paper in a tin or other container with a tight-fitting cover. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 37457,"Moussaka 4 large eggplants 1/2 cup olive oil Salt and freshly-ground black pepper 4 onions, chopped 6 garlic cloves, chopped 1 28-ounce can whole, peeled tomatoes 1/4 cup parsley 2 tablespoons oregano 1/2 teaspoon cinnamon 2 tablespoons red wine vinegar 2 pounds ground lamb 1/2 cup white wine Pinch nutmeg 4 tablespoons butter, plus extra for baking 4 tablespoons flour 2 cups scalded milk 4 eggs 10 tablespoons bread crumbs 1 cup grated Parmesan cheese Instructions: Prick eggplants several times with a fork. On a large baking sheet, roast eggplants in 400 degree oven until soft, 35 to 45 minutes, turning frequently to prevent charring. Cool and slice eggplants into 1/2-inch pieces. In a saute pan heat 1/4 cup olive oil and brown eggplant slices, 1 to 2 minutes per side. Drain on paper towels and sprinkle with salt. Prepare tomato sauce: In a saucepan heat 1 tablespoon olive oil over medium heat, add 1 chopped onion and 2 chopped garlic cloves and saute until tender. Add tomatoes and their liquid, squeezing them with your hands into coarse chunks. Add parsley, pepper, oregano, cinnamon and vinegar. Bring tomato sauce to a boil, reduce heat to simmering and cook, uncovered, until thickened, about 25 minutes. Yield: About 3 1/2 cups sauce. Prepare lamb: Heat 1 tablespoon of olive oil with onions and garlic over medium-high heat; saute until tender, 5 minutes. Add lamb and brown well, breaking up pieces with a wooden spoon. Add wine, bring to a boil and cook until wine has nearly evaporated. Season meat with salt, pepper and nutmeg and stir in 1/2 cup tomato sauce. Bring to a boil, reduce heat and simmer 1 hour. Prepare bechamel: In a saucepan melt butter over medium-low heat and gradually whisk in flour. Cook 1 minute, whisking constantly, but do not let roux brown. Slowly whisk in warm milk. Bring sauce to a slow boil, whisking constantly, reduce heat to barely simmering and cook 25 minutes, stirring frequently, until smooth and thickened. Season with salt, pepper and nutmeg. Let cool slightly. In a bowl beat eggs and whisk in spoonful of sauce to warm. Whisk in remaining sauce in a thin stream and adjust seasoning, if needed. Assemble moussaka: Preheat oven to 350 degrees. In a large baking dish (18x8x3-inches) sprinkle 2 tablespoons bread crumbs and cover evenly with half of eggplant. Drain as much oil from meat mixture as possible and spread over eggplant; top with half of Parmesan, then with half of remaining bread crumbs. Layer remaining eggplant, then bechamel sauce, remaining Parmesan and remaining bread crumbs in even layers. Dot top generously with butter. Bake 45 minutes until bubbly and top is well-browned. If necessary, brown top briefly under a preheated broiler. Cool slightly and cut into 3-inch squares to serve. Serve with extra tomato sauce, if desired. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 37458,"Chinese Chicken Salad 4 tablespoons low-sodium soy sauce, divided 2 teaspoons toasted sesame oil, divided 1 pound skinless, boneless chicken breasts 1/2 head napa cabbage, thinly shredded (about 6 cups) 1/4 head red cabbage, shredded (about 2 cups) 1 large carrot, shredded (about 2 cups) 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup) 1 (8-ounce) can sliced water chestnuts 1 (11-ounce) can Mandarin oranges in water, drained 1/3 cup rice wine vinegar 1 teaspoon minced garlic 1 teaspoon minced ginger 2 tablespoons canola oil 2 tablespoons brown sugar 1 1/2 teaspoons chili-garlic sauce or chili sauce 1/4 cup sliced almonds, toasted Instructions: Preheat oven to 350 degrees F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 37459,"Slow-Cooker cl Con Queso 1 pound ground beef 3 tablespoons chili powder
1 teaspoon garlic powder
One 32-ounce block processed cheese, such as Velveeta, cubed
One 16-ounce jar salsa
Tortilla chips, for serving
Instructions: Brown the beef in a large skillet over medium-high heat, 10 to 15 minutes. Add the chili powder and garlic powder and stir to combine. Add 1/4 cup water and let simmer until evaporated. Transfer the beef to a slow cooker. Stir in the cheese and salsa. Cover and let cook on high until melted, about 1 hour. Serve with tortilla chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 37460,"Shrimp Puffs Oil spray 1 large can refrigerator biscuits 2 cups Monterey jack cheese, shredded 2 green onions, chopped 1 cup mayonnaise 1 pound small shrimp, cooked 1 teaspoon fresh dill, chopped Instructions: Heat oven to 350 degrees F. Spray miniature muffin tin with oil spray. Split each biscuit in half and place in muffin tin, pressing into the bottom. Mix next 5 ingredients together in medium bowl and place 1 tablespoon of shrimp mixture in biscuit dough. Bake for 15 minutes or until golden and bubbling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37461,"Tri-Berry Oven Pancakes 1 cup each raspberries, blueberries, and sliced strawberries 1 tablespoon granulated sugar 2 tablespoons unsalted butter, melted, plus 4 teaspoons for the dishes 3 extra-large eggs, at room temperature 1/2 cup milk 1/2 cup all-purpose flour 1 teaspoon pure vanilla extract 1 teaspoon grated orange zest 3/4 teaspoon kosher salt Maple syrup and confectioners' sugar, for garnish Instructions: Preheat the oven to 425 degrees. Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside. Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy. Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners' sugar, and serve hot. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Moscato]" 37462,"Cheese and Cherry Strudel 4 ounces cream cheese, at room temperature 4 ounces farmer's cheese, at room temperature 1 egg 1 cup sugar, plus more for the top 1 teaspoon pure vanilla extract 1 (16-ounce) can cherry pie filling 3 sheets phyllo pastry, thawed overnight in the refrigerator if frozen, kept moist 8 tablespoons (1 stick) unsalted butter, melted 1 cup walnuts, lightly toasted and finely chopped Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. In a mixer fitted with a paddle attachment (or using a hand mixer), blend the cream cheese until soft and smooth. Add the farmer's cheese and continue to blend. Add the egg and mix. Add 1/2 cup of the sugar and the vanilla. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl). Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the remaining 1/2 cup of sugar and 1/3 of the ground walnuts. Repeat with the 2 remaining sheets of phyllo--reserving the some melted butter and nuts for the top, once rolled. Turn the sheet pan so that the phyllo is horizontal to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon a 3/4 inch thick line of cream cheese mixture. Alongside the cream cheese, pour the cherry pie filling. Turn the sheet pan a quarter turn and, starting at the edge the fillings are near, roll up the pastry to encase the filling. Keep rolling to form a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with remaining sugar and nuts. Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37463,"Spanish Pork Tenderloin Roulade 2 pork tenderloins (1 to 1 1/4 pounds each) 2 teaspoons olive oil plus 1 tablespoon, for skillet 1/2 cup diced red onion 1 teaspoon minced garlic 1 pound kale, rinsed and drained, stems discarded and leaves cut into thin julienne strips 1 tablespoon sherry vinegar 2 teaspoons honey 1/2 cup water 4 slices serrano ham or prosciutto 1 (8-ounce) jar piquillo peppers, drained Kosher salt Freshly ground black pepper Romesco Sauce, for serving, recipe follows 1/2 cup toasted almonds 1/2 fresh bread crumbs 3 tablespoons olive oil 8 ounces piquillo peppers or fire roasted red bell peppers or pimentos 1 tablespoon capers, drained Kosher salt Fresh ground pepper Instructions: To butterfly the tenderloins: make a deep lengthwise cut down the center, being careful not to cut all the way through. Open the tenderloin up like a book. Place the opened tenderloin between 2 pieces of plastic wrap. Pound with a meat mallet until 1/4-inch thick. Repeat with the other tenderloin. To make the stuffing: heat the olive oil in a large skillet over medium heat. Add the onion and cook until lightly golden, about 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the kale, vinegar, honey, and water. Increase the heat to high and continue to cook, stirring constantly, until the kale is wilted, about 2 minutes. Drain and set aside. Lay 2 slices of ham or prosciutto over each butterflied tenderloin. Top with half of the kale stuffing, leaving a 1/4-inch border. Carefully open the peppers and lay a single layer over the kale. Roll up each tenderloin and tie at 2-inch intervals with butcher's twine. Preheat the oven to 450 degrees F. Sprinkle the tenderloins all over with salt and pepper. Heat a heavy ovenproof skillet over medium-high heat and add the olive oil. Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes. Transfer the pan to the oven and roast. After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every 5 minutes, until the pork registers 140 degrees F to 145 degrees F. When done, remove the tenderloins from skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes. Remove the twine from the tenderloins, cut them into 1/2-inch-thick slices, and serve with
In a food processor fitted with the metal blade, grind the almonds until they form a thick paste. Add the bread crumbs, olive oil, peppers, and capers and process until smooth. Taste for salt and pepper. Transfer to a serving bowl. ","[Cabernet Sauvignon, Pinot Noir, Tempranillo, Garnacha]" 37464,"Turkey Spaghetti Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter, plus more for buttering the pan 8 ounces spaghetti 1 teaspoon ground cumin 4 scallions, sliced (green and white parts kept separate) 3 cloves garlic, chopped 2 tablespoons all-purpose flour 2 cups whole milk 2 cups shredded Mexican blend cheese 2 cups shredded Monterey Jack cheese 4 cups shredded cooked turkey 1 to 2 tablespoons sliced pickled jalapenos, chopped, plus 1 tablespoon brine 1 medium tomato, chopped Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Butter a 9-by-13-inch baking dish. Cook the spaghetti according to the package instructions. Drain and then rinse. Shake off any excess water and transfer to the prepared baking dish.
Melt the butter in a large saucepan over medium heat. Add the cumin, scallion whites and garlic and cook, stirring, until soft, about 4 minutes. Sprinkle in the flour and cook, stirring, until completely absorbed, about 1 minute. Add the milk, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the sauce is heated through, steaming and thickened slightly, about 5 minutes. Remove from the heat and add small handfuls of half of each cheese, stirring to melt after each addition. Stir in the turkey, pickled jalapenos, brine and tomatoes. Adjust the seasoning with salt and pepper.
Pour the sauce over the cooked spaghetti, using a wooden spoon or rubber spatula to evenly distribute the turkey into the pasta. Sprinkle the top with the remaining cheeses. Bake, uncovered, until melted and bubbly, 25 to 30 minutes. Sprinkle with the scallion greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37465,"Lemon Bars 1/2 pound unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon kosher salt 6 extra-large eggs at room temperature 3 cups granulated sugar 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice 1 cup flour Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37466,"Salmon with Smoked Cashew Romesco 1/2 cup brown rice, steamed 6 ounces skinless salmon fillet Kosher salt and freshly ground black pepper
2 1/2 tablespoons grapeseed oil
6 spears asparagus 4 sundried tomatoes, sliced
1/2 lemon
2 tablespoons Cashew Romesco, recipe follows 2 tablespoons smoked cashews 2 tablespoons cashew milk
1/3 roasted red bell pepper (jarred in oil)
1/3 clove garlic, smashed
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh flat-leaf parsley 2 teaspoons tomato puree
2 teaspoons sherry vinegar
Smoked paprika to taste
Cayenne pepper to taste
Kosher salt and freshly ground black pepper
Instructions: Season the salmon with salt and pepper. Heat 2 tablespoons grapeseed oil in a skillet over high heat. Add the salmon and sear for 3 minutes. Flip the salmon and sear until cooked to medium, 2 to 3 minutes. Heat the remaining 1/2 tablespoon grapeseed oil in a second skillet over medium heat. Add the asparagus and sundried tomatoes and saute until crisp-tender, 2 to 3 minutes. Season with salt and pepper. Squeeze fresh lemon juice over the asparagus and set aside. Cook the brown rice according to the package directions. Put the Cashew Romesco on a plate. Add the rice, asparagus, and salmon. Soak the cashews in the cashew milk in the refrigerator overnight. Drain. Puree the cashews in a blender with the bell pepper, garlic, olive oil, parsley, tomato puree, sherry vinegar, paprika and cayenne until smooth. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 37467,"Involtini of Beef 1/4 cup olive oil 2 tablespoons unsalted butter 1 1/2 cups finely chopped peeled carrots (about 3) 1 cup finely chopped onion 2 cloves garlic, minced 1/3 cup freshly grated Parmesan Salt and freshly ground black pepper 8 (3 to 4-ounces each) beef scaloppini (from London Broil or Top Sirloin) All-purpose flour, for dredging 1/2 cup dry white wine 1 bay leaf 1 (14 1/2-ounce) can diced tomatoes 1/4 cup frozen peas 1-ounce thinly sliced prosciutto, coarsely chopped Instructions: Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks. Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 37468,"Cupcake Tree 30 to 45 cupcakes, chilled Butter cream frosting Raspberries Blackberries Blueberries Chocolate dipped strawberries Instructions: Frost the cupcakes with your favorite butter cream recipe. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 37469,"Peanut Butter and Jelly Smoothie 2 tablespoons smooth peanut butter 2 tablespoons strawberry jam
2 tablespoons protein powder, strawberry or vanilla flavor
1 cup ice
1 cup vanilla almond milk
Instructions: In a small blender, add (in this order) the peanut butter, jam, protein powder, ice and almond milk. Blend until thick and smooth. Serve immediately. ","[Chardonnay, Riesling, Moscato]" 37470,"Healthy Fish Tacos 1 pound white flaky fish, such as mahi mahi or orata 1/4 cup canola oil 1 lime, juiced 1 tablespoons ancho chili powder 1 jalapeno, coarsely chopped 1/4 cup chopped fresh cilantro leaves 8 flour tortillas Shredded white cabbage Hot sauce Crema or sour cream Thinly sliced red onion Thinly sliced green onion Chopped cilantro leaves Pureed Tomato Salsa, recipe follows 2 tablespoon peanut oil 1 small red onion, coarsely chopped 4 cloves garlic, coarsely chopped 4 large ripe tomatoes, chopped 1 serrano cl 1 jalapeno, sliced 1 tablespoon chipotle hot sauce 1 tablespoon Mexican oregano 1/4 cup chopped fresh cilantro leaves Salt and pepper Instructions: Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes. Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37471,"Marathon Sandwich 1/3 to 1/2 pound deli-sliced roast beef 1/2 to 1/2 pound deli-sliced roast turkey 1/2 to 3/4 pound deli-sliced pastrami 1/2 to 3/4 pound deli-sliced corned beef 2 slices crusty rye bread 1 or 2 romaine lettuce leaves 2 or 3 slices tomato Russian dressing, for serving (optional) Instructions: Stack the roast beef, turkey, pastrami and corned beef on 1 slice of bread. Top with lettuce, tomato and the other slice of bread. (Use a skewer to hold the sandwich together.) Slice the sandwich in half and serve with Russian dressing on the side, if desired. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 37472,"Conch Flyer Fritters 1 pound ground conch 1/3 cup chopped or minced garlic 1/2 cup chopped onions 1/2 cup diced suntan peppers 1 tablespoon fresh basil 1 tablespoon fresh oregano 1 teaspoon black pepper Pinch cayenne pepper 1/2 cup clam juice 3 eggs 3 to 5 cups self-rising flour Instructions: Combine all ingredients except for flour in a large bowl. Mix well. Slowly add flour, mixing to combine well to a thick, heavy batter. Drop ping-pong ball size fritters into hot shortening (350 degrees). Cook for approximately 2 to 3 minutes, until golden brown. Stick fritter with toothpick to be sure middle is done. Serve on a bed of lettuce with cocktail sauce, key lime sauce, honey mustard or lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 37473,"Chicken and Banana Curry 2 cups low-fat plain yogurt 1 cup fresh cilantro, chopped 1 tablespoon fresh ginger, peeled and grated 3 cloves garlic Sea salt Freshly ground black pepper 2 chicken breasts 1/2 cup slivered almonds 2 tablespoons extra-virgin olive oil 5 cloves garlic, crushed 2 large onions, finely chopped 2 tablespoons all-purpose flour Freshly cracked pepper 2 tablespoons hot curry powder 1/2 cup dark raisins 2 tablespoons hot mango chutney 2 tablespoons brown sugar 1 teaspoon ground turmeric Juice of 1 large lemon 1 cup chicken stock 2 ripe bananas, sliced Sweet shredded coconut, for garnish Instructions: For the marinade: Combine the yogurt, cilantro, ginger, garlic and some salt and pepper in a food processor. Blend until smooth. Pour the marinade into a large resealable bag. Rinse and pat dry the chicken and place in the bag with marinade. Mix around and refrigerate for 24 hours. For the chicken: Add the almonds to a pan over medium-high heat. Keep stirring until the nuts become golden in color, 7 to 10 minutes. Once they toast, remove from the pan and set aside. Heat the olive oil in a large frying pan over medium heat. Add the garlic and saute for until golden, 2 minutes. Throw in the onions and saute for 8 more minutes. Remove the onions and set aside, reserving the oil. Wipe down the marinated chicken and cut into bite-size pieces. Pour the flour on a plate and mix in a big pinch of salt and freshly cracked pepper. Toss the chicken pieces in the flour to lightly coat. Fry the chicken over medium heat in the same pan and oil as you cooked the onions, until golden brown on all sides, about 10 minutes. Set aside. For the curry sauce: Heat a small pan over medium heat. Add the hot curry powder and stir often until fragrant about 30 seconds. Heat a large saucepan over medium heat. Add 1 1/2 cups water, the toasted curry spice, raisins, chutney, brown sugar, turmeric, lemon juice and the toasted almonds. Stir and bring to a simmer. Whisk together the stock and flour in a measuring cup to make a thickener, and then pass through a sieve to remove any flour chunks. Add the thickener to the curry sauce and mix well. Turn the heat down to medium-low and add the sauteed onions and garlic, the crisped chicken and salt and pepper to taste. Cook for 30 minutes. Ladle some chicken curry onto a plate and serve with sliced ripe bananas and sweet shredded coconut. ","[Pinot Grigio, Sauvignon Blanc, Chenin Blanc, Vermentino]" 37474,"Myrna's Toasted Coconut-Chocolate Bars Heaping 3/4 cup sugar Scant 1/2 cup egg whites (from about 3 eggs) 12 ounces sweetened shredded or flaked coconut About 50 whole blanched almonds (optional) 12 ounces semisweet chocolate Instructions: Heat the oven to 350 degrees F. Mix the sugar, egg whites and coconut together until well blended. Drop by rounded teaspoonfuls onto 1 cookie sheet. Using your hands, pinch each coconut mound to form it into a small bar. If using almonds, press them gently into the top of the bars. Bake until light golden brown, about 10 minutes. Let cool completely. Melt the chocolate. Working 1 at a time, drop the coconut bars into the chocolate and fish them out with a fork, shaking lightly to allow some of the excess chocolate to drip off. Place on the second cookie sheet and let the chocolate set until firm. Store in an airtight container for up to 1 week. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 37475,"Crunchy Vanilla-Almond French Toast with Fancy Fruit Topping, Sweet-n-Smoky Bacon 1 pounds applewood smoked bacon 1/2 cup dark brown sugar 8 large eggs 1 cup half-and-half 2 teaspoons vanilla extract 2 pinches salt 1/2 teaspoon nutmeg, ground or freshly grated 2 teaspoons ground cinnamon 3 cups corn flakes, lightly crushed 1/2 cup sliced almonds, lightly crushed 4 tablespoons butter 12 (1 1/2-inch-thick) slices challah bread or soft \Italian\ style bread Medium or dark amber maple syrup to pass at table Mint sprigs and edible flowers, suggested plate garnish 1 large navel orange, peeled and chopped 12 large strawberries, sliced 1/2 pint blueberries 1/2 pint raspberries 1/2 pint blackberries 2 tablespoons sugar 1/4 cup orange liqueur (recommended: Grand Marnier) Instructions: Preheat oven to 350 degrees F. Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes. Preheat a large nonstick skillet over medium heat. In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon. While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve. Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave 15 seconds on high. Serve toast and bacon on plates with optional garnish of mint and edible flowers. Pass syrup and topping at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 37476,"Bacon-Wrapped Water Chestnuts Two 8-ounce cans whole water chestnuts, drained and rinsed 2 tablespoons low-sodium soy sauce 14 slices bacon, cut crosswise into thirds 1/3 cup ketchup 1/3 cup firmly-packed dark brown sugar1 tablespoon Worcestershire sauce Nonstick cooking spray Freshly ground black pepper Instructions: Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes. Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes. Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce. Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet. Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37477,"Cathead Biscuits 2 cups all-purpose flour, plus more for rolling 3 teaspoons baking powder
1/4 teaspoon kosher salt
3 tablespoons vegetable shortening
5 tablespoons cold, unsalted butter, cubed 1 cup buttermilk
Instructions: Preheat the oven to 400 degrees F. Combine 2 cups of the flour with the baking powder and salt in a large bowl. Cut in the shortening and 3 tablespoons of the butter until the mixture is the size of small peas.