12 (5-ounce) skinless, boneless chicken breast halves Olive oil cooking spray Parsley Olive Oil Sauce, recipe follows 1/2 cup fresh parsley leaves 1 tablespoon olive oil Salt and pepper Instructions: Preheat oven to 400 degrees F.
In 2 large zip-top bags, divide half the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt, and black pepper between each bag. Place 6 chicken breasts in each bag. Seal bags and shake to coat. Remove chicken from bag, shaking off excess coating.
Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Serve 4 chicken breast halves with Parsley Olive Oil Sauce for this meal and refrigerate remaining chicken until ready to use. In mini-food processor, place parsley leaves. Drizzle in olive oil and process to combine. Add more olive oil until desired sauce consistency is achieved. Season with salt and pepper, to taste. Spoon over chicken and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18700,"Tomato and Spinach Pasta Toss 2 cups rotini pasta, uncooked 1/2 lb. Italian sausage 1 pkg. (6 oz.) baby spinach leaves 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained 1 cup KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA 2 Tbsp. KRAFT Grated Parmesan Cheese Instructions:

1. COOK pasta in large saucepan as directed on package, omitting salt.
2. MEANWHILE, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally.
3. Drain; return sausage to skillet.
4. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.
5. DRAIN pasta; return to pan.
6. Add sausage mixture and cheeses; mix lightly. Substitute Substitute ground beef or turkey for the Italian sausage. Substitute Prepare using penne pasta. Substitute Prepare using regular KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese. Nutritional Information (Per Serving) Calories: 240 Cholesterol: 30 mg Total fat: 10 g Sodium: 700 mg Carbohydrate: 24 g Dietary fiber: 2 g Protein: 14 g ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 18701,"Veal Oscar 1 bunch asparagus spears, ends trimmed 1 pound king crab legs Water White wine Lemon slices 1/2 cup flour 1 teaspoon salt 1/2 teaspoon black pepper 6 veal cutlets, lightly pounded 2 tablespoons butter, divided 1 shallot, chopped 1 tablespoon fresh tarragon, chopped 1 tablespoon olive oil Bearnaise Sauce, recipe follows 1/4 cup fresh tarragon, chopped 2 shallots, minced 1/4 cup champagne vinegar 1/4 cup dry white wine 3 egg yolks 1 stick butter, melted Salt and pepper to taste Instructions: Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
   In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.
   To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.
   In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
   Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
   Serve with Veal Oscar. Yield: 1 cup ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18702,"Key Lime and Candied Kumquat Peel Pie 30 kumquats 1 3/4 cups sugar 1 1/4 cups orange juice 1 cup graham cracker crumbs 1/2 cup toasted and ground almonds 3 tablespoons sugar 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 cup of melted sweet butter 6 egg yolks 2 cups sweetened condensed milk 1 3/4 cups key lime juice 1/4 cup of the candied kumquat, seeds and pulp discarded, chopped small Instructions: Candied fruit: Put the fruit in a heavy sauce pan and cover the fruit with cool water. Now place the pan on high heat. Once it comes to a boil, drain. Put the fruit in a bowl of ice water and allow to cool. Now remove the fruit from the ice water and set it aside on a towel. Place the fruit on a cutting board and trim off both ends of the fruit. In a small saucepan mix together the sugar and orange juice. Bring to a boil over medium high heat. Lower the heat to a simmer. Skim as necessary and add the fruit. Simmer 50-60 minutes, stirring occasionally to make sure the fruit is not sticking to the bottom. Take the fruit out and separate on a plate lined with parchment paper. Reserve and use as desired For the graham cracker/nut pie crust: Combine all of the above ingredients together in a bowl. Now press them firmly into the bottom and up the sides of a 10-inch pie pan. Filling: Whip the egg yolks until thick and pale yellow (about 5 minutes). Pour in the condensed milk and the kumquats. Slowly add in the key lime juice. Pour into the pie crust and bake 10-12 minutes. Cool for 1 hour and then chill completely. Serve as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 18703,"Chipotle Baby Potatoes 2 pounds baby red potatoes, cut into 1/2-inch-thick slices Salt 1/4 cup (1/2 stick) unsalted butter, melted 1/2 cup olive oil 1 teaspoon chopped fresh cilantro 1/2 teaspoon chipotle powder Freshly ground black pepper Instructions: Prepare an indoor grill for direct heat cooking over medium high heat. Cook the potatoes in a large pot of well-salted boiling water for 10 minutes (the potatoes will not be cooked through). Mix the butter with the olive oil, cilantro, chipotle powder and 1/4 teaspoon salt in a bowl. Drain the potatoes and toss with the chipotle oil mixture. Transfer the potatoes to the grill. Grill the potatoes, covered, turning once or twice until tender, about 5 minutes total. Return the potatoes to the bowl and toss again with the chipotle oil mixture. Season with the 1 tablespoon salt and pepper. Serve warm. Cook's Note: If you are using an outdoor grill, try use larger-size potatoes so they don't fall through the grill grate. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 18704,"Chocolate-Orange Martini 1 tablespoon finely grated orange chocolate 1 teaspoon sugar
2 orange slices
1/2 cup premium chocolate ice cream, such as Haagen Dazs, at room temperature for 5 minutes 1 ounce orange vodka
Instructions: Gently stir together the chocolate and sugar and put it on a plate. Run an orange slice around the rim of a chilled martini glass and shake off any excess. Dip the rim in the chocolate/sugar mix to coat. Add the ice cream and vodka to a cocktail shaker with ice and shake well. Strain into the prepared glass and garnish with the remaining orange slice. ","[Merlot, Cabernet Sauvignon, Port]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fresh Fruit and Toasted Almonds 1 (8-ounce) round of brie cheese 1/4 cup honey 1/4 cup balsamic vinegar 1" 18705,"Irons in the Fire Beef Tenderloin 6 Anaheim peppers, washed with stems and seeds removed 8 scallions, white and tender green parts only 2 cloves garlic, minced 1/4 cup packed fresh cilantro, chopped 8 limes, juiced 1 cup olive oil Salt and Pepper 1 whole fillet (beef tenderloin), about 5 pounds 6 ounces (10 tablespoons) unsalted butter, melted Salt and Pepper 1 baguette loaf 1/4 cup olive oil 2 teaspoons garlic powder Instructions: Heat the grill. Place the peppers on the grill until the skins are charred then, using tongs, transfer them to a plastic bag to rest and peel them when cool. Place the whole fillet on a utility platter, brush with melted butter, and season with salt and pepper. Sear filet on all sides on hot part of the grill. Move to indirect for medium rare. Alternatively you can sear the fillet in a pan with oven safe handles and transfer pan to a preheated 425 degree F oven for about 30 minutes to reach the same internal temperature. Allow meat to rest before slicing. (On the episode we skewered the beef tenderloins on the sterilized shafts of old golf clubs, grilled them on the skewer, and sliced servings right off the skewer. If you have a rotisserie skewer, you can do something similar.) In the blender, combine the peeled peppers with the scallions, garlic, cilantro, and lime juice. Blend these until a smooth consistency is achieved then, with the blender running, pour the olive oil in a thin stream through the feed opening. Add salt and pepper, to taste. Slice bread in half lengthwise, brush with oil, and season with garlic powder. Grill briefly, cut side down. Serve slices of fillet with sauce spooned over or on the side with slices of the bread as an accompaniment. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 18706,"Pork Slope Chili Con Carne 3 pounds pork shoulder 1 cup all-purpose flour 1 tablespoon salt 1/2 cup canola oil 3 cups Red cl Salsa, recipe follows 2 cups dark beer 1 teaspoon ground cumin 2 bay leaves 1 cinnamon stick Sour cream, for serving Cornbread, for serving 1 pound Spanish onions, quartered 2 1/4 cups plum tomatoes 1/4 cup whole garlic, with peel 5 dried guajillo chiles 4 dried ancho chiles Salt Instructions: Cut the pork into 1-inch cubes. Mix the flour with the salt and dust the pork with the mixture. Heat the oil in a Dutch oven over medium to medium-high heat and sear the meat until the pork is brown. When all the meat is browned, about 5 minutes, add the Red cl Salsa, beer, cumin, bay leaves and cinnamon stick. Reduce the heat to low, cover and simmer until the meat is tender, about 1 1/2 hours.
Top with sour cream and serve with cornbread. Preheat the oven to 375 degrees F. Roast the onions, tomatoes and garlic until tender, 15 to 20 minutes. Slightly toast the dried chiles in a dry pan, about 3 minutes, and then soak them in a bowl with cold water until the chiles soften up, about 10 minutes. When the chiles are soft, slice in half and discard the veins and seeds. Peel the onions, tomatoes and garlic, and blend all the ingredients until the salsa has a smooth consistency (add water if needed). Add salt to taste. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 18707,"Sweet Potato Hash 2 sweet potatoes, peeled and diced 1 tablespoon olive oil 1/2 cup diced yellow onion 1 tablespoon red wine vinegar 1/2 teaspoon paprika Salt and ground black pepper Instructions: Place potatoes in a shallow (microwave-safe) dish and add about 1/4-inch of water. Cover and microwave on HIGH for 3 to 4 minutes, until just soft. Drain and set aside. Heat oil in a large skillet over medium heat. Add onion and saute 3 minutes, until soft. Add sweet potatoes, vinegar and paprika and cook 3 to 5 minutes, until potatoes are golden. Season, to taste, with salt and black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18708,"Striped Bass With Artichokes and Olives 4 6-ounce skinless striped bass or other firm white fish fillets (about 1 inch thick) Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 lemon 1 bunch parsley, leaves only (about 1 cup) 5 cloves garlic, smashed 4 tablespoons extra-virgin olive oil 1/2 baguette, cubed or torn 1 10-ounce package frozen artichoke hearts, thawed 1/2 cup pitted kalamata olives 3 small tomatoes, quartered Instructions: Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 18709,"Helen's Black Pepper Walnut Biscotti 2 3/4 cups all-purpose flour 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon freshly ground black pepper
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
2 teaspoons grated orange zest
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 cups chopped walnuts, lightly toasted (see Cook's Note) Instructions: Sift together the flour, baking soda and baking powder in a medium bowl. Stir in the pepper and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until pale and light. Add the sugar and beat until light and fluffy, about 7 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the orange zest and vanilla and almond extracts. Fold in the flour mixture, then fold in the walnuts. Cover the dough with plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or nonstick silicone liners. Divide the dough in half, place 1 piece on each sheet and shape each piece into a 12-inch log, about 2 inches across and 1 inch tall. Bake until the logs are baked through and lightly browned, about 35 minutes. Let the logs cool for about 10 minutes on the baking sheets (leave the oven on), then transfer them carefully to racks to cool 10 minutes more. Using a serrated knife, slice each log on the diagonal into 3/4-inch-thick slices. Arrange the slices cut-side down on the baking sheets and return to the oven until well toasted, 15 to 20 minutes more. Transfer the biscotti to cooling racks to cool completely. They will keep, tightly covered, up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18710,"The 3 B's - Beans (Bacon, Brown Sugar and Bourbon) 1 pound dried navy beans, soaked overnight in a large bowl of water 1 cup packed dark brown sugar 1/2 cup stone-ground or spicy Dijon mustard 1 1/4 cups water 2/3 cup bourbon 4 ounces slab bacon, rind removed and diced Kosher salt and freshly cracked black pepper Instructions: Drain the beans and set aside. In a bowl, whisk together the brown sugar, mustard, water, and bourbon until the sugar is dissolved. Set aside.
Cook the bacon until crisp in a large Dutch oven over medium heat. Remove the bacon and all but a couple of tablespoons of the bacon grease. Add the drained beans to the pot and stir in the bourbon sauce mixture. Bring the beans to a boil, then reduce the heat to low to maintain a gentle simmer. Cover and cook the beans, stirring every 20 minutes, until the beans are soft and the sauce is very thick, about 4 hours. Once the beans are cooked, season them with salt and pepper, to taste. Stir in the cooked bacon and cook, covered, an additional 15 to 20 minutes. Transfer the beans to a serving bowl and serve warm. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 18711,"Grilled Vegetables Salad with Crab Cakes and Saffron Aioli 2 tablespoons diced red bell pepper 2 tablespoons diced yellow bell pepper 2 teaspoons minced garlic 2 tablespoons olive oil 1 pound Dungeness crabmeat, picked over, cartilage and shell bits removed 3 tablespoons mayonnaise, preferably homemade 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh parsley 2 tablespoons dried bread crumbs 1/4 teaspoon cayenne pepper Salt and pepper 2 fennel bulbs, quartered 1 yellow zucchini, sliced 24 asparagus spears 2 leeks, halved 1 pound new potatoes, partially cooked for 10 minutes in water 1/4 cup olive oil Salt Pepper Balsamic vinegar Saffron Aioli, recipe follows 8 to 10 cloves garlic Salt White pepper 1/4 teaspoon saffron threads 2 egg yolks, room temperature* 2 cups extra-virgin olive oil, at room temperature 1 lemon, juiced Pinch cayenne Instructions: Saute the peppers and garlic in olive oil. Set aside to cool. In a big bowl, combine the crabmeat, 3 tablespoons of the mayonnaise, herbs, bread crumbs, and the cooled Sauteed mixture. Mix well. If it seems dry, add more mayonnaise. Cover and refrigerate for 20 minutes. Make balls from crab mix into 8 equal portions. Pat each into a disk. Chill again until ready to cook. Preheat grill for 20 minutes before you need to cook vegetables. Prep all the vegetables then toss in olive oil, salt, and pepper in separate bowls. Grill them over medium high heat until they are tender but not mushy, about 10 to 15 minutes, depending on the heat of the grill. As they come off grill, toss them in a bit more olive oil and balsamic vinegar. Serve warm or at room temperature. Fry the crab cakes over medium high heat in olive oil until golden brown. Serve with the grilled vegetables and Saffron Aioli. Use garlic that is fresh and firm. If garlic has sprouted, split the cloves and remove green germ. In food processor, puree garlic until chopped fine. Season with salt and pepper and add the saffron and egg yolks. With motor running slowly, add the olive oil in a thin steady stream. When it is done, it should be like a thick mayonnaise. Add lemon juice and cayenne and taste for seasoning. Alternatively, you can make the aioli in a mortar and pestle, which is the traditional way. Yield: 2 cups ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 18712,"Berry-licious Smoothie Bowl Ice, for thickening Toppings of choice 1 cup frozen berries 1/2 medium banana, frozen 1/2 cup almond milk 1/2 cup nonfat plain Greek yogurt Instructions: Add the berries, banana, milk and yogurt. Depending on the power of your appliance, you may need to stop it, stir the ingredients and then continue blending. If the consistency is too thin, blend in some ice cubes. Transfer to a bowl, add toppings, and enjoy with a spoon! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18713,"Exploding Chicken Taquitos 1 (9 3/4 to 10-ounce) can 98-percent fat-free chunk white chicken breast in water, drained and flaked 1/2 cup salsa, plus more, as dip, optional 1/3 cup shredded fat-free Cheddar cheese 1/4 teaspoon dry taco seasoning mix 8 (6-inch) yellow corn tortillas Fat-free sour cream, as dip, optional Instructions: Preheat the oven to 375 degrees F. In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes. Remove chicken mixture from the refrigerator, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside. Prepare a baking sheet by spraying it with nonstick spray. Set aside. Dampen 2 paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable. Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons filling onto the tortilla. Spread it evenly across the entire surface, and roll the tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling. Bake in the oven until crispy, 14 to 16 minutes. Allow to cool for 5 minutes. Serve with sour cream and additional salsa for dipping, if using. Enjoy! ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 18714,"Crespella's Lemon Curd 3/4 cup freshly squeezed lemon juice 1/2 cup sugar 3 eggs 3 egg yolks Zest of 2 lemons 1 tablespoon melted unsalted butter Instructions: Beat together the lemon juice, sugar, eggs, egg yolks and lemon zest in a glass bowl. Place the bowl over a pot of simmering water, without touching the water, and whisk continuously until the mixture thickens, about 20 minutes. Remove from the heat and whisk in the butter. Let cool and refrigerate for best taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18715,"Sicilian Crostini with Thirteen Ingredients 2 ounces extra virgin olive oil 1-ounce pignoli (pine nuts) 1 1/2 tablespoons sugar 2 tablespoons red wine vinegar 1 garlic clove Pinch cinnamon 10 sprigs parsley 1 large green cl pepper, stem and end removed 1 orange, juiced 1/2 lemon, juiced 2 ounces bottarga (pressed tuna roe) 8 anchovy fillets 1/2 cup fresh bread crumbs 12 pieces toasted baguette, or toast points Instructions: Combine all the ingredients except the bread crumbs and toasted bread in the bowl of a food processor. Pulse on and off until smooth. Add bread crumbs little by little until you obtain a spreadable mixture. Keep in mind that the mixture will become thicker as the bread crumbs absorb moisture. Spread on toast and serve at once.; ","[Nero d'Avola, Aglianico, Garnacha, Tempranillo]" 18716,"5 Taste Lime Slime Garnished with Mad Rocks 1/2 cup sweetened condensed milk 1 tablespoon brown sugar Pinch salt 3 limes, juiced 3 drops green food coloring Powdered sugar, as needed 1/4 cup citric acid crystals 2 cups granulated sugar 1/4 cup light corn syrup 1 teaspoon baking soda 1/3 teaspoon lime oil 6 drops green food coloring Instructions: For the lime slime: Put 3 cups water, the sweetened condensed milk, brown sugar, salt and lime juice into blender or food processor and pulse until smooth. Add the food coloring and pulse 2 to 3 more times. Pour the mixture into a strainer over a large bowl or pitcher. Reserve it in a refrigerator until ready to use.
For the mad rocks: Heavily dust a baking sheet with powdered sugar. Sprinkle 1 1/2 tablespoons of the citric acid over the powdered sugar.
Put the granulated sugar into a large saucepan and add enough water to completely dampen the sugar. Add the corn syrup. Place the saucepan over medium heat. To avoid crystallization, brush any sugar crystals down with a damp pastry brush or give them a light spritz with a spray bottle. Stir the mixture lightly until it starts to boil, then stop stirring. Lower the heat to medium, place a candy thermometer in the pan and let the sugar mixture come up to 305 degrees F. Remove the saucepan from the heat and set aside to cool down to 275 degrees F. Then add the baking soda, lime oil and green food coloring. Mix until incorporated. Pour the mixture over the prepared baking sheet and sprinkle with the remaining citric acid. Set aside to cool completely.
To assemble: When the mad rocks mixture is completely cooled, remove the hard pieces from the prepared pan and place onto a cutting board. With a mallet, break the mad rocks into tiny pieces. Dampen the rim of a fluted shot glass with the lime slime and dip into the mad rocks to completely cover the rim. Slowly pour the lime slime into the prepared shot glass. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18717,"Beet Salad with Goat Cheese, Watercress and Shallot Thyme Dressing 8 medium or 12 small beets 1/3 cup olive oil 1 large shallot, finely chopped Juice of 1 lemon Leaves from about 10 sprigs thyme 3 good pinches salt 10 grinds fresh black pepper 1 large bunch watercress 4 tablespoons cold goat cheese Instructions: Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool. For the dressing, whisk together olive oil, shallot, half the lemon juice, the thyme, salt and pepper. Set aside. While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress out over some paper towels to dry. When the beets are cool enough to handle, use a paring knife to peel off the beets skins, they should come off very easily. Cut the beets into quarters lengthwise and then those pieces in half crosswise. Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing. Spread the watercress out on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18718,"Duck Breasts with Fresh Plum-Ginger Glaze and Tomatillo Relish 8 fresh tomatillos, husked and washed, coarsely chopped 1/2 cup finely chopped red onion 2 cloves garlic, finely chopped 1 serrano pepper, finely chopped 3 tablespoons fresh lime juice 3 tablespoons coarsely chopped cilantro 2 tablespoons olive oil 1 tablespoon honey Salt and freshly ground pepper 3 tablespoons peanut oil 3 shallots, finely chopped 4 cloves garlic, finely chopped 2 Thai chiles, seeded and finely chopped 3 tablespoons finely chopped fresh ginger 1 tablespoon good quality curry powder 1/2 teaspoon ground cinnamon 1 star anise 8 purple plums, pitted and coarsely chopped 1/4 cup honey 1/2 cup soy sauce 1/4 cup fresh lime juice 3 tablespoons brown sugar 2 boned whole (2 pounds each) Muscovy duck breasts, with skin Salt and freshly ground pepper Plum glaze, 1 cup reserved (recipe above) 8 flour tortillas 16 green onions, cut into 3-inch pieces (white and some of green) and soaked Instructions: For the relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. For the sauce: Preheat grill or side burner. Heat the oil in a large nonreactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and cook until the sauce becomes thick, about 30 to 40 minutes. Remove from heat and let cool slightly. Place plum mixture, in 2 or 3 batches, in a food processor and process until smooth. Remove marinade to a large bowl and let cool completely. Reserve 1 cup. Yield: 4 cups For the duck: Preheat grill medium-low heat. Season breast with salt and pepper on both sides to taste. Grill skin-side down for 5 minutes. Baste, using 3 cups of the plum sauce, turn, baste again, and grill for 5 minutes. Baste, turn and baste again; cover the grill and cook the duck skin-side down for 5 minutes. Baste, turn and baste again; cover and cook another 5 minutes or until well-browned on the outside but medium-rare doneness (total 20 minutes). Remove breasts to a platter and brush with the reserved plum sauce. Cover with foil and let sit 10 minutes. Grill the tortillas for 15 seconds on each side. Cut the duck on the bias into 1/4-inch thick slices. Brush some of the reserved sauce in the center of each tortilla, place 3 or 4 slices of the duck and a few green onions, wrap and serve. Serve with Tomatillo Salsa. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Riesling]" 18719,"Grilled Cabbage, Zucchini and Radicchio Coleslaw 5 zucchini, quartered lengthwise 1 medium head purple cabbage, cut into 1-inch-thick slices
1 head radicchio, quartered
1/2 cup olive oil, plus more for grilling 2 tablespoons dried basil
Kosher salt and freshly ground black pepper 3 tablespoons apple cider vinegar
2 tablespoons agave nectar
Instructions: Heat a grill or grill pan on high heat until hot. Brush the zucchini, cabbage and radicchio with some olive oil and sprinkle with the basil. Season with salt and pepper. Add the veggies to the grill and cook until tender and grill marks appear, 10 to 20 minutes depending on the vegetable. Chop the grilled veggies lengthwise into thin strips. In a small bowl, mix the olive oil, apple cider vinegar and agave. Season the vinaigrette with salt and pepper to taste. Toss the grilled veggies in the vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 18720,"Asparagus and Parmesan Crusted Quiche 1 1/2 cups all-purpose flour 1 teaspoon curry powder
1 teaspoon poppy seeds
1 teaspoon kosher salt, plus additional as needed 1 1/2 sticks (12 tablespoons) unsalted butter, cubed and chilled
3 to 4 tablespoons ice water
2 tablespoons extra-virgin olive oil 1 bunch (about 12 ounces) \pencil\ asparagus, ends trimmed
Kosher salt and freshly ground black pepper Unsalted butter or nonstick cooking spray, for the pie dish 1/2 pound (8 ounces) cream cheese, softened
4 large eggs, lightly beaten
1 cup heavy cream
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, preferably Tabasco
1/8 teaspoon ground nutmeg
1/2 cup finely grated Parmesan Instructions: For the dough: Pulse the flour, curry powder, poppy seeds and salt in a food processor. Pulse in the butter until it turns to loose crumbs. (Do not overmix.) Add 2 to 3 tablespoons ice water through the top and pulse until the dough comes together and forms a loose ball, adding additional ice water as needed. Remove the dough and form it into a disc. Wrap in plastic and refrigerate for at least 20 minutes. For the batter: Heat a 12-inch skillet over medium heat and add the olive oil. Once the oil is hot and begins to smoke lightly, add the asparagus and cook over high heat until the excess water is cooked out and the stems are softened slightly, 3 to 4 minutes. Season with salt. Remove from the skillet and arrange in a single layer on a kitchen towel to drain and cool. Place a baking sheet in the center of the oven and preheat to 350 degrees F. Grease a 9-inch pie dish with butter or nonstick cooking spray. Turn the dough onto a floured surface. Roll the dough into an 11- to 12-inch round. Roll the dough up around the rolling pin and roll it back over the pie dish. Press it gently into the bottom and up the sides. (Ideally, there should be about an inch of excess dough hanging over the sides.) Pinch the dough up to create a crimped top edge. Line the dough with a piece of parchment paper, then fill it with pie weights or dry beans and bake until light brown, 18 to 20 minutes. Remove the parchment and weights and cool at least 15 minutes. Whisk the cream cheese with the eggs in a large bowl until smooth. Whisk in the heavy cream, Worcestershire, hot sauce, nutmeg and black pepper to taste. Line the asparagus up in piles of 5 to 6 at a time. Cut three-quarters of each asparagus into 1-inch slices, leaving the pretty tips separated and intact. Fill the quiche shell with the batter and the 1-inch pieces of asparagus stems. (Reserve the tips for later.) Place the quiche carefully on the baking sheet in the oven and bake until the batter sets and browns on top, 20 to 25 minutes. Remove from the oven and place the reserved asparagus tips on top, then sprinkle with an even layer of the Parmesan. Place back in the oven until the top browns slightly, an additional 5 to 8 minutes. Cool at least 20 minutes, then cut and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18721,"Mary Rose 2 ounces Cranberry Ginger-Infused Vodka, recipe follows 3/4 ounce fresh lime juice 3/4 ounce Vanilla Simple Syrup, recipe follows 1 large ice cube, for shaking Sprig fresh rosemary, for garnish 2 cups no sugar added dried cranberries 1 knuckle peeled ginger 1 bottle vodka (recommended: Haute) 1/2 cup turbinado sugar 1/2 cup distilled water 1 whole Tahitian vanilla bean Instructions: Pour the Cranberry Ginger-Infused Vodka, lime juice and Vanilla Simple Syrup into a cocktail shaker with the ice cube. Seal the shaker, shake vigorously and strain into a chilled coupe glass. Torch the rosemary sprig until smoking (blow out any flames) and garnish on the side of the glass. Place the cranberries and ginger in the bottle of vodka. Cap and allow to steep for 10 days at room temperature. Be sure to turn the bottle over once each day. Strain the vodka through cheesecloth, being sure to squeeze excess vodka from the cranberries. Return the liquid to the bottle and cap. Into small skillet, pour the sugar and water. Split the vanilla bean and scrape contents into the skillet. Add the vanilla bean husk to the water and bring to boil while stirring. Take off the heat after the sugar has completely dissolved. Once at room temperature, transfer to a sealable bottle. Do not strain. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 18722,"Philadelphia Cheese Steaks with Onions and Wasabi Ketchup 12 ounces leftover flank steak slices 4 steak rolls, halved crosswise 1 onion, halved and thinly sliced 1 cup shredded Cheddar 1/4 teaspoon wasabi paste 4 tablespoons ketchup Instructions: Preheat oven to 400 degrees F. Place steak slices inside halved rolls. Top with onions and cheese. Wrap cheese steaks in foil and bake 8 to 10 minutes, or until cheese melts. Meanwhile, combine ketchup and wasabi paste. Mix until blended. Serve with cheese steaks. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 18723,"Strawberry-Banana Whip 8 strawberries, hulled and halved 1 banana, cut into 1-inch chunks 1 cup freshly squeezed orange juice 1 tablespoon freshly squeezed lime juice Instructions: Combine all the ingredients in a blender and blend until smooth. Chill or serve immediately. ","[Chardonnay, Moscato, Sauvignon Blanc]" 18724,"Potted Chicken 4 tablespoons olive oil 3 whole chickens broken down into parts 1 onion, sliced 2 cloves chopped garlic 1 bulb fennel, sliced 6 ripe tomatoes chopped 2 bay leaves 2 teaspoons coriander 1 teaspoon black pepper 2 teaspoons salt 2 oranges, juiced and zested 1 cup chicken stock Instructions: Heat 1 tablespoon of olive oil in casserole and brown chicken, set aside. Saute onions and garlic and cover with browned chicken. Cover with fennel, tomatoes, and remaining ingredients. Cover tightly and place in a preheated 350 degree oven for 2 hours. Remove from casserole and serve. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 18725,"Russet-wrapped Rockfish with Daikon Radishes and Horseradish Cream Sauce 4 rockfish fillets, 6 ounces each 4 russet potatoes, peeled and sliced thin lengthwise Vegetable oil, for frying Salt and freshly ground pepper Horseradish cream sauce, recipe follows 1 teaspoon unsalted butter 1 shallot, finely diced 1/4 cup dry white wine 1 cup heavy whipping cream 1/2 cup grated fresh horseradish Salt and freshly ground pepper Red and daikon radishes, for garnish Instructions: Bring a medium sized saucepan of salted water to a rolling boil. Slowly add the sliced potatoes to the pan. Cook until the potatoes are slightly translucent and soft. Do not overcook. Strain the water from the pan and let the potatoes cool. Wrap the tender potato slices around each fish fillet, until the fish is completely covered. Wrap each fillet tightly in plastic wrap so that the potatoes stick to the fish. Heat enough vegetable oil to cover the bottom of a medium sized skillet over medium-high heat. Unwrap the fish fillets from the plastic wrap and brown each side of the fish. Reduce the heat and continue cooking the fish over medium-low heat until the bottom side is brown and the fish is cooked through. Top with Horseradish Cream Sauce. Melt the butter in a medium pan, then add the shallots and saute until tender. Slowly add the wine to the shallots. Reduce the mixture until it is nearly dry. Add heavy cream and allow the sauce to simmer until it is thick enough to coat a spoon, about 15 minutes. Pour the cream sauce into a blender and add grated horseradish. Blend the ingredients together and then strain through a fine sieve. Add salt and freshly ground pepper, to taste. Slice radishes and use for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 18726,"Curry-Scallion Meatballs (with Herbed Yogurt) 1 pound ground pork or beef 1/3 cup dry breadcrumbs 1/4 cup minced scallions, about 3 1 large egg 2 tablespoons minced fresh cilantro 1 teaspoon kosher salt 1 tablespoon curry powder Additional 2 tablespoons fresh cilantro and 1 cup plain Greek yogurt, 1/2 teaspoon salt, and 1 tablespoon lemon juice, for serving Instructions: Preheat oven to 400 degrees F. Combine all ingredients, except serving ingredients, in a large bowl and mix until just combined. Moisten hands, and gently form mixture into 1-inch meatballs (you should have about 25) and place on a baking sheet. (Meatballs can be made through this step up to 24 hours ahead and stored covered in the refrigerator; let come to room temperature 10 minutes before baking.) Bake until meatballs are no longer pink and are cooked through, about 15 minutes. Meanwhile, mix together finely chopped cilantro and yogurt, and season with salt, as desired. (Meatballs can be cooked through this step up to 30 minutes ahead and kept in a warm oven until ready to serve.) Skewer meatballs with toothpicks and serve with yogurt mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 18727,"Hometown Toffee 1/4 cup unsalted almonds 2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
6 ounces semisweet chocolate chips Nonstick cooking spray, for the baking sheet 3/4 cup granulated sugar
1 stick (1/2 cup) unsalted butter
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 cup golden raisins
1/4 cup mini candy-coated chocolates, such as M and M's
1 teaspoon sea salt
Instructions: Preheat the oven to 375 degrees F. Tip the almonds, sunflower seeds and pumpkin seeds onto a baking sheet. Toast until they begin to color, 10 to 12 minutes. Allow to cool. Melt the chocolate in a glass bowl over a pan of simmering water (or in the microwave for 1 to 2 minutes) and stir until smooth and glossy. Set aside. Spray a 9-by-12-inch baking sheet with nonstick cooking spray. Add the granulated sugar, butter, brown sugar, kosher salt and 2 tablespoons of water to a heavy-bottomed saucepan fitted with a candy thermometer. Cook over medium-high heat, swirling the pan occasionally, until the thermometer registers 300 degrees F, 5 to 8 minutes. Remove from the heat and stir in the vanilla. Sprinkle in the baking soda and mix. Pour onto the prepared baking sheet and tip the baking sheet to spread the toffee evenly. Let it cool and set, about 6 minutes. Drizzle the melted chocolate over the toffee. Scatter the toasted nuts and seeds, raisins and mini chocolate candy over the melted chocolate and sprinkle with the sea salt. Let set for 2 hours, then break the toffee into shards. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 18728,"Baked Jalapeno Poppers 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, softened 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large eggs 2 tablespoons milk 8 teaspoons Essence, recipe follows 1 cup panko crumbs, or fine dry breadcrumbs 1/2 cup all-purpose flour 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper Instructions: Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside. In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne. In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes. Remove from the oven and serve immediately with cold beer. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18729,"Blue Corn Mutton Tamales 1 pound mutton or lamb, cut into 1/2-inch pieces 1 garlic clove, minced 1/2 medium sized onion, minced 1 teaspoon coriander, ground Red chili powder Salt 1 cup coarse white cornmeal 6 cups blue cornmeal 2 tablespoons baking powder 3 cups water 3 teaspoons oil 60 to 80 corn husks (soak corn husks in hot water until soft/pliable) Instructions: To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as \runny oatmeal.\ Remove from the heat and let sit while you make the masa. Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency. To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward. Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk. Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 18730,"Linguine with Caramelized Onions and Anchovies 1/4 cup, plus 1 1/2 teaspoons kosher salt, divided 1 pound dried linguine 1/3 cup olive oil 2 tablespoons unsalted butter 8 cups thinly sliced onions 2 tablespoons thinly sliced garlic 2 (2-ounce) cans flat anchovy fillets (not packed in salt variety), well drained 1 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley leaves 1/2 cup lightly toasted bread crumbs Instructions: Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil. Add 1/4 cup of the salt to the water as it boils. Place the linguine in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil and butter to the pan and, once the butter melts, add the onions. Cook, stirring occasionally, until the onions have softened and caramelized, 10 to 12 minutes. Add the garlic and anchovies to the pan, stirring until fragrant and the anchovies have melted, 2 to 3 minutes. Add the drained pasta and the reserved pasta cooking water to the pan and season with the remaining 1 1/2 teaspoons kosher salt, pepper, and parsley. Cook, tossing to combine, until the pasta is heated through and the water is nearly evaporated, 3 to 4 minutes. Remove from the heat, sprinkle with the toasted bread crumbs and toss to combine. Serve while hot. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 18731,"Corn and Black-Eyed Pea Salad 1 (15-ounce) can black-eyed peas, rinsed and drained 1(16-ounce) bag frozen pepper stir fry, thawed and chopped (recommended: Bird's Eye) 2 cups frozen corn kernels, thawed 1 tablespoon minced garlic 1 tablespoon hot sauce 1 tablespoon Cajun seasoning 1/3 cup honey mustard dressing Instructions: In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 18732,"Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese 1/2 cup creme fraiche 2 tablespoons chopped fresh chives, plus more to garnish 2 tablespoons chopped fresh parsley, plus more to garnish 1 tablespoon chopped fresh tarragon, plus more to garnish Kosher salt and freshly ground black pepper 1 pound pizza dough Cornmeal, for sprinkling Olive oil 2 tablespoons unsalted butter 2 tablespoons canola oil 1 large Vidalia onion, halved and thinly sliced Pinch sugar 8 ounces double-smoked bacon, cut into thin strips 1 cup grated sharp white American Cheddar 1 Fresno cl, thinly sliced into rounds 6 large eggs 2 ounces soft goat cheese, cut into small pieces and placed in the freezer for 5 minutes Instructions: In a small bowl, whisk together the creme fraiche, chives, parsley and tarragon, seasoning with salt and pepper. Cover and refrigerate for 30 minutes to allow flavors to meld. Preheat oven to 500 degrees F. Put a rack as close to the bottom as possible, and put a pizza stone on the rack. On a lightly floured surface, roll the dough into a very thin round. Sprinkle some corn meal onto the pizza peel. Transfer the dough to the pizza peel. Drizzle some olive oil over the dough, and season with salt and pepper. Slide the pizza onto the pizza stone and bake until the bottom is crisp and the edges browned, about 10 minutes. While the pizza dough cooks, heat 1 tablespoon of the butter and 1 tablespoon of the canola oil in a small saute pan over medium heat. Add the sliced onion and sugar and cook slowly until caramelized, about 10 minutes. Season with salt and pepper; set aside. Heat the remaining tablespoon of oil in a medium saute pan over medium heat. Add the bacon and slowly cook until the fat is rendered and the bacon is golden brown and crispy. Remove with a slotted spoon to a plate lined with paper towels. Reserve the bacon fat in a small bowl. Remove the pizza dough from the oven. Top it with the Cheddar, cooked bacon and the onions, and return it to the oven to melt the cheese and finish cooking the dough, about 5 minutes. While the pizza finishes cooking, pour 2 tablespoons of the reserved bacon fat into a medium nonstick skillet and heat over medium heat. Add the remaining tablespoon of butter. Add the cl and cook until soft, about 2 minutes. Whisk the eggs together in a bowl until very smooth, and sprinkle with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form, 2 to 3 minutes. Stir in the goat cheese pieces and remove from the heat. Remove the pizza from the oven to a cutting board. Top with the scrambled eggs. Drizzle some of the herbed creme fraiche over the eggs, and scatter the remaining herbs over the top. Slice and serve. (You can also slice the pizza into wedges, plate them, and top each serving.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 18733,"Espresso Brownies Nonstick vegetable oil cooking spray 1/3 cup plus 2 tablespoons water 1/3 cup vegetable oil 2 large eggs 2 tablespoons plus 2 teaspoons espresso powder 1 (19.8-ounce) box brownie mix (recommended: Duncan Hines) 3/4 cup semisweet chocolate chips 1 teaspoon vanilla extract 1 1/2 cups powdered sugar 1 tablespoon unsalted butter, room temperature Instructions: Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely. Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve. ","[Barolo, Cabernet Sauvignon, Syrah, Zinfandel]" 18734,"Spinach Tofu Soup 1 whole chicken 12 cups water 16 ounces tofu, cubed 1 bunch spinach, de-stemmed and cleaned 1/2 cup diced Virginia ham, pre-cooked White pepper, to taste Instructions: Cook entire chicken in simmering water for 8 hours. While cooking, add water to keep chicken covered. Remove chicken, leaving only the chicken stock. Add a pinch of salt. Bring chicken stock to a boil and add spinach. Turn heat off as soon as spinach is added. Add tofu, Virginia ham, and pinch of white pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18735,"Three-Cheese Bacon Pizza 1 pound prepared pizza dough, at room temperature All-purpose flour, for dusting 4 slices bacon, chopped 1 8-ounce can tomato sauce 2 tablespoons extra-virgin olive oil 1 clove garlic, grated 1/4 teaspoon dried oregano Kosher salt and freshly ground pepper 1 cup shredded mozzarella cheese (about 4 ounces) 1 cup shredded white cheddar cheese (about 4 ounces) 1 tablespoon grated parmesan cheese Instructions: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475 degrees F for at least 15 minutes. Meanwhile, roll out the dough into a 9-inch round on a lightly floured surface. Lightly dust a pizza peel or another inverted baking sheet with flour; lay the round of dough on top and set aside. Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Combine the tomato sauce, olive oil, garlic and oregano in a medium bowl; season with salt and pepper. Slide the dough directly onto the hot stone or baking sheet and bake until lightly golden and puffy, about 7 minutes. Remove from the oven and let cool slightly, then carefully slice the crust in half horizontally with a serrated knife to make 2 thin crusts. Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar and bacon. Slide the pizzas back onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, about 8 more minutes. Sprinkle with the parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 18736,"Roasted Chicken Thighs with Root Vegetables 8 small skin-on, bone-in chicken thighs (about 2 3/4 pounds) Kosher salt and freshly ground pepper 1 rutabaga (about 1 pound) 1 turnip (about 8 ounces) 1/4 cup grated parmesan cheese 1 teaspoon finely chopped fresh rosemary 1/4 cup low-sodium chicken broth 3 tablespoons country Dijon mustard 2 tablespoons horseradish 1/4 cup fresh parsley, roughly chopped Instructions: Preheat the oven to 450?. Generously season the chicken thighs on both sides with salt and pepper. Place skin-side down in a large ovenproof nonstick skillet and set over medium-high heat. Cook until the skin is very golden, about 10 minutes. Remove the chicken to a plate. Meanwhile, peel the rutabaga and turnip, cut in half and thinly slice. Arrange about half of the vegetables in the drippings in the skillet, going around in concentric circles and overlapping slightly to make an even layer. Sprinkle with half each of the parmesan and rosemary and a big pinch of salt and pepper. Repeat with the remaining vegetables, parmesan and rosemary; season with salt and pepper. Pour the chicken broth over the vegetables and cook until the broth is bubbling, 2 to 3 minutes. Place the chicken skin-side up on top of the vegetables. Transfer the skillet to the oven and roast until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Meanwhile, stir the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce on the side. Sprinkle with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18737,"Spice-Roasted Cauliflower and Jerusalem Artichokes 1 head cauliflower, cut into bite-size florets 1 pound Jerusalem artichokes, cut into 1-inch dice Extra-virgin olive oil Kosher salt 1 tablespoon cumin seeds, toasted and ground 1/2 teaspoon cayenne pepper Finely chopped fresh chives, for sprinkling Instructions: Preheat the oven to 375 degrees F. In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt. In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine. Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again. Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary. Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 18738,"Seafood Parrillada 1/4 cup olive oil 1/2 pound fresh salmon 3/4 pound scallops 1/2 pound calamari rings 1 pound large shrimp, cleaned, tail on 2 tablespoons Old Bay seasoning 2 cups diced red bell peppers 1 cup diced green bell peppers 1 cup diced yellow bell peppers 1 cup diced tomato 1/2 cup diced onion 2 cups sliced mushrooms 2 cups sliced zucchini 1/4 cup light soy sauce 1/2 cup white wine Instructions: In large skillet add the oil and heat. Add all of the seafood ingredients and Old Bay Seasoning and cook for 3 minutes, stirring constantly. Add vegetables, mix thoroughly and cook for 35 minutes. Add the soy sauce and wine and cook for another 30 minutes. Serve with rice, salad, and tortillas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18739,"Fresh Crab and Pea Risotto 6 to 8 cups good seafood stock (see Cook's Note) 2 tablespoons unsalted butter 2 tablespoons good olive oil 1/2 cup small-diced shallots (2 large) 1/2 cup chopped fennel, cored 1/2 cup seeded and small-diced poblano pepper 2 teaspoons minced garlic (2 cloves) 1 teaspoon fresh thyme leaves 1/2 teaspoon saffron threads 1/2 teaspoon crushed red pepper flakes 1 1/2 cups Italian Arborio rice (10 ounces) 1 cup dry white wine, such as Pinot Grigio 1/2 cup creme fraiche Kosher salt and freshly ground black pepper 16 ounces very good fresh lump crabmeat, picked through for shells 1 cup frozen peas, defrosted Minced fresh chives and freshly grated lemon zest, for serving Instructions: Heat the stock in a medium saucepan and keep it simmering over low heat. In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes. When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 18740,"Broccoli Chowder with Cheddar Toasts 2 strips bacon, thinly sliced 2 tablespoons unsalted butter 1/2 yellow onion, chopped (about 1 cup) 2 cloves garlic, minced 1/2 teaspoon celery seed 2 tablespoons all-purpose flour 2 cups low-sodium chicken broth 2 cups milk 4 small red-skinned potatoes (about 6 ounces), scrubbed and quartered 1/2 head broccoli (about 10 ounces), broken into florets, stem peeled and sliced Kosher salt and freshly ground pepper 1 tablespoon Dijon mustard 1 baguette, sliced into eight 1/4-inch-thick pieces 4 ounces Cheddar, cut into 8 thin slices Instructions: Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth. Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper. Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18741,"Keto Baked Eggs Florentine Kosher salt and freshly ground black pepper One 5-ounce container baby spinach 1 tablespoon unsalted butter 1 shallot, thinly sliced 1 clove garlic, minced 3 ounces thin-sliced deli ham, preferably low or no sugar added, coarsely chopped
1 1/2 cups heavy cream 1/2 teaspoon whole-ground mustard 1/8 teaspoon freshly grated nutmeg 1/3 cup grated Parmesan
4 large eggs 1/4 cup grated mozzarella
2 tablespoons fresh parsley leaves, chopped Instructions: Bring a medium pot of salted water to a boil. Fill a large bowl with ice and water. Add the spinach to the boiling water, stir to wilt for a few seconds and use a slotted spoon to transfer the spinach to the ice water bath. Drain the water from the spinach and transfer to a clean kitchen towel, twisting to wring out all the moisture. Separate the clumps as much as possible and set aside.
Preheat the oven to 400 degrees F.
Place a medium skillet over medium-high heat and add the butter. When the butter has melted, add the shallots and cook, stirring, until soft and browned slightly, about 2 minutes. Add the garlic and ham and cook 1 minute more. Add the cream and whisk in the mustard, nutmeg, a pinch of salt and a few grinds of pepper. Bring to a simmer, then whisk in the Parmesan. Simmer until thickened slightly, 2 to 3 minutes, then stir in the spinach and turn off the heat.
Put four 8-ounce ramekins on a baking sheet and divide the cream sauce among them. Use a spoon to push some of the filling to the edges and make some room in the middle. Crack an egg into the center of each ramekin and sprinkle the top of each egg with salt and pepper. Top each ramekin with 1 tablespoon shredded mozzarella.
Bake until the yolks are cooked to your desired doneness and the tops are bubbling and starting to brown, 15 to 20 minutes. Sprinkle with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18742,"Buffalo Turkey Sloppy Joes 3 tablespoons butter 2 pounds ground turkey breast Celery salt Freshly ground black pepper 2 tablespoons fresh thyme leaves 5 to 6 ribs celery, 2 to 3 finely chopped, and a few ribs cut into sticks for plate garnish 4 to 5 carrots, 2 peeled and finely chopped, and 2 to 3 cut into sticks for plate garnish 4 cloves garlic, finely chopped 1 onion, finely chopped 1 cup beer or chicken stock 1/4 to 1/2 cup medium to extra spicy hot sauce, such as Frank's Red Hot 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce One 14-ounce can tomato sauce 12 soft hamburger rolls 1 cup blue cheese crumbles 1 cup sour cream 1/4 cup chopped fresh herbs, such as dill, chives and parsley leaves 2 tablespoons lemon juice or cider vinegar 1 large clove garlic, grated Salt and freshly ground black pepper 1/3 to 1/2 cup buttermilk Chopped dill pickles Chopped raw onion or scallions Instructions: For the sloppy joes: Heat the butter in a large skillet over medium-high heat. When the butter foams, add the turkey. Brown and crumble. Season with celery salt and pepper. Add the thyme, chopped celery, chopped carrots and onions. Cook, partially covered, to soften, 12 to 15 minutes. Then deglaze the pan with the beer. Add the hot sauce, vinegar, Worcestershire and tomato sauce. Then simmer to thicken. Cool and store for a make-ahead meal. Reheat over medium heat to bubbly hot. For the dressing: In a bowl, combine the blue cheese, sour cream, herbs, lemon juice, garlic and some salt and pepper. Whisk in as little or as much of the buttermilk to the dressing for the consistency you like. Serve the sloppy buffalo meat on rolls topped with the pickles, onions and a dollop of dressing. Serve the additional dressing for dipping the carrot and celery sticks alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 18743,"Poached Wild Striped Bass, Cauliflower Puree Caldin, Curry 12 cloves garlic, peeled 1/2 cup unsweetened coconut flakes 2 tablespoons ground cumin 2 teaspoons ground turmeric 1 teaspoon freshly ground black pepper 3 tablespoons canola oil 2 white onions, sliced thinly 12 cups fish stock 1 fresh green cl, mild-to-moderately hot, including seeds 6 (6-ounce) wild striped bass fillets, skin on and 1 1/2 to 2- inches thick Sea salt 2 (12-ounce) cans coconut milk (recommended: Chaokoh brand) Cauliflower Puree, recipe follows 1 tablespoon canola oil 1 teaspoon cumin seeds 1 tablespoon chopped shallot 1 teaspoon chopped ginger 1 teaspoon chopped garlic 2 Roma tomatoes, chopped 1/2 head cauliflower, cut into florets 1/8 teaspoon ground turmeric 1 dried red cl, including seeds 1/4 cup vegetable stock, more if needed Instructions: Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary. Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper. Heat the oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they're softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 2 to 3 minutes. Add the fish stock and cl and simmer the sauce for 30 minutes. Preheat the oven to 275 degrees F. Season the bass fillets with sea salt and let stand for 5 minutes. Bring the fish stock sauce up to a boil and add the coconut milk. Bring up to a boil once again. Add the bass to the sauce and bake in the middle of the oven until the fish is just cooked through, about 15 minutes. To serve, plate the fish on some sauce and spoon the cauliflower puree around it. Heat the oil in a skillet over medium heat. Add the cumin seeds and cook until they're fragrant, about 1 minute. Add the shallots, ginger, and garlic and cook until softened but not browned. Add the tomatoes and saute until soft. Add the cauliflower, turmeric, and cl, and saute until just slightly golden. Add just enough vegetable stock to cover by 1/4-inch. Bring to a simmer and cook until the cauliflower is tender, about 5 minutes. Transfer to a food processor or blender and puree. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 18744,"Tex-Mex Shrimp Fajitas with Peppers and Onions 1 tablespoon paprika 2 teaspoons light brown sugar 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon chipotle cl powder 1/2 teaspoon garlic powder Kosher salt 1 1/2 pounds peeled and deveined large shrimp 1 tablespoon olive oil 1 lime, juiced 2 red bell peppers, cut into 1-inch strips 2 yellow bell peppers, cut into 1-inch strips 2 large red onions, thickly sliced 3 tablespoons olive oil 2 limes, juiced Kosher salt Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream Instructions: For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle cl powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking. For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas and toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 18745,"Roasted Vegetables with Thai Vinaigrette (Thailand) 4 baby fennel bulbs, cut in 1/2 lengthwise 2 baby bok choy, cut lengthwise into quarters 1 red onion, rood end trimmed but left on, cut into thin wedges 3 Fresno peppers, cut lengthwise into quarters 3 baby eggplants, cut lengthwise into quarters 2 tablespoons vegetable oil Kosher salt 2 tablespoons sesame oil 2 tablespoons vegetable oil 1 tablespoon grated ginger 1 garlic clove, smashed and finely chopped 2 tablespoons fish sauce 1 teaspoon sambal oelek 3 tablespoons rice wine vinegar 1 tablespoon palm sugar 2 tablespoons chiffonade Thai basil leaves 1 green papaya, peeled and julienned 1 lime, cut into wedges 1/4 cup chopped peanuts 2 tablespoons chopped cilantro leaves Instructions: Preheat the oven to 375 degrees F. Put all the vegetables on a baking sheet and toss with the oil to coat. Sprinkle with salt and roast until they are soft and pliable, about 15 to 20 minutes. While the vegetables are roasting whisk together all of the ingredients for the vinaigrette in a small bowl. Remove the vegetables from the oven and put them in a bowl along with the papaya. Add the vinaigrette in stages to make sure the vegetables are well coated but not overdressed. Add the basil and papaya and toss. Arrange on a pretty platter alternating the vegetables. Garnish with the lime wedges, peanuts, and cilantro. Drizzle with 1 or 2 more spoonfuls of the vinaigrette and serve. Delicious! ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Gris]" 18746,"Swedish Cardamom Meatballs 2 cups bread crumbs 1/2 cup milk 1 pound ground beef 1 pound ground pork 3 eggs Salt Pepper 1 tablespoon ground cardamom 1 cup yellow onion, chopped, plus 6 cups yellow onions, sliced 1 cup salted butter, divided 1/2 cup sugar Salt and pepper 3 cups beef broth 2 cups heavy cream 3 tablespoons gravy maker seasoning 1 teaspoon nutmeg 1 teaspoon allspice 1/4 teaspoon cloves 1/4 teaspoon cinnamon 3 to 4 tablespoons cornstarch 1/4 cup water Instructions: In large mixing bowl, soak bread crumbs in milk for 5 minutes. Add meat, eggs, salt, pepper, cardamom and chopped onions. Mix well and roll into 1 to 1 1/2-inch meatballs. Saute meatballs in 1/4 cup butter approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter, sugar, and pepper until caramelized, about 10 to 15 minutes. Remove mixture from both pans and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. Place the contents of both saute pans into one large pot and add cream, onions, gravy maker seasoning and spices and bring to a simmer. Make a slurry with cornstarch and water. Whisk the slurry into the mixture to thicken. Add meatballs and simmer approximately 20 to 30 minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Sparkling wine]

" 18747,"Homemade Chorizo 2 ounces hog sausage casing (about 14 feet) 2 chipotles in adobo sauce 5 cloves garlic 1/4 cup red wine vinegar 1/4 cup tequila 5 pounds well-marbled boneless pork butt 1/2 teaspoon ground cumin 4 tablespoons kosher salt 4 tablespoons ancho chili powder 3 to 5 teaspoons pequen chili powder or cayenne pepper 2 tablespoons granulated onion 2 tablespoons paprika 1 teaspoon dried oregano 1/2 teaspoon white pepper Vegetable oil, for the grill Instructions: Prepare the casing. Soak the casing in cold water for 30 minutes to soften, then run water through it to remove excess salt and check for leaks. (You can buy casings from most butchers.) Blend the chiles. Remove the seeds from the chipotles, and finely chop in a food processor with the garlic, vinegar and tequila. Chop the pork. Cut any silver skin off the pork butt, then cut it into 3-inch chunks. Grind the meat. Grind the pork in a meat grinder (or mixer with a grinder attachment) with a 316-inch die. Use the feed tube to push the meat through gently. Season the meat. First, \de-bling\ (take off your rings!); you'll be mixing with your hands. Combine the dry spices-cumin, salt, chili powders, onion, paprika, oregano and white pepper-in a small bowl. Then season the pork in layers: Place half the ground meat in a large bowl, cover with half the spice mixture and half the garlic-vinegar mixture, then add the rest of the meat, spices and garlic mixture. Combine everything with your hands; it's the best way to make sure all the meat gets seasoned. Thread the casing. Remove the die from the grinder and attach the sausage-stuffing tube, then slide the whole casing onto the tube, leaving enough at the end to tie into a tight knot. Stuff the casing. With the mixer on low, gently feed the sausage mixture into the tube, using one hand to guide the casing out at the right speed; be careful not to overstuff or tear the casing. Form the links. Turn off the mixer after you get about 3 to 4 feet of sausage and cut and tie off the casing. Retie the casing on the stuffing tube and continue making the remaining sausage. Pinch and then twist the long pieces of sausage about every 8 inches to form links. Place the linked sausages on a baking sheet lined with parchment paper and refrigerate overnight to dry. Grill the sausage. Preheat one side of a grill to medium-high and the other to low. Lightly brush the grill with oil, then grill the sausages until they're browned on all sides, 6 to 8 minutes. Move to low heat and continue grilling until they're cooked through, 5 to 7 more minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 18748,"Chipotle Salsa Two 15-ounce cans diced tomatoes One 10- or 15-ounce can diced tomatoes with green chiles
1/4 cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 to 3 (depending on your heat tolerance) chipotle peppers in adobo (see Cook's Note) 1 bunch fresh cilantro, stems roughly removed
1 medium onion, diced
Instructions: Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning. Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 18749,"Cinnamon Pecan Buns 3 1/2 ounces/100g butter, softened 1 teaspoon ground cinnamon 3 1/2 ounces/100 g soft light brown sugar 3 1/2 ounces/100 g toasted pecans, chopped* 13 ounces/375 g plain flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 ounce/25 g caster sugar 2 ounces/50 g butter, softened 1 egg, beaten 7 fluid ounces/200 ml milk 3 ounces/75 g icing sugar 1 1/2 to 2 tablespoons boiling water Instructions: These sweet, buttery and nutty treats are delicious with a cup of tea or coffee. Normally made with a yeast-risen dough, the buns in this recipe are made using a slightly faster method. Preheat the oven to 450 degrees F/ 230 degrees C /Gas mark 8, and butter and flour the cake tin.
For the filling: Cream the butter and cinnamon together in a large bowl or in an electric food mixer until soft. Add the brown sugar and beat until the mixture is light and fluffy and then stir in the chopped toasted pecans. Set aside (not in the refrigerator).
For the dough: Sift the flour, baking powder and cinnamon together into a large bowl.
Add the caster sugar, then add the butter and, using your fingertips, rub it in until the mixture resembles bread crumbs. Whisk the beaten egg and milk together in a separate bowl, then make a well in the centre of the dry ingredients and pour in most of the liquid (all but 2 fluid ounces/60 ml). Using one hand with your fingers outstretched like a claw, move your hand around in one direction (clockwise or counter-clockwise) until the dough comes together. Cook's Note: You may need to add the rest of the milk as the dough should be soft and a little sticky.
To make the buns: Tip the dough out onto a floured work surface and dust with flour. Using a rolling pin, roll out the dough until it is a 14 by 10- inches/35 by 25 cm rectangle and about 3/4-inch/2 cm thick.
Spread the filling all over the rectangle, then with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll. Cut the 'log' 11 times to make 12 slices, each 1 1/4-inches/3 cm thick. Place the pieces cut-side facing up, with a tiny bit of space between each 'swirl', in the prepared cake tin.
Bake in the oven 10 minutes, then reduce the oven temperature to 400 degrees F/200 degrees C/Gas mark 6 and cook for a further 25 to 35 minutes or until risen, golden brown and cooked in the centre. They should have joined together to make a lovely cluster of buns.
Allow the buns to stand in the tin for 2 to 3 minutes before carefully turning out and cooling on a wire rack. When cool, transfer to a serving plate or cake stand.
For the icing: Sift the icing sugar (confectioners') into a bowl, add 1 tablespoon boiling water and mix well, adding another 1/2 to 1 tablespoon boiling water, if necessary, until the icing is soft, but not too runny. Drizzle the icing over the buns.
To serve: Break each bun off with your hand or cut into slices.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18750,"Lemon and Veal Parcel 4 ounces water 4 ounces sugar 7 lemons 1 ounce powdered sugar 4 lemon leaves 1 pound veal fillet 4 basil leaves 1 pound sliced parma ham 8 ounces ground pork meat 8 ounces zucchini 8 ounces eggplant 8 ounces potatoes 8 ounces mixed bell peppers 8 ounces cherry tomatoes 2 ounces olive oil 2 cloves garlic Salt and pepper Instructions: Preheat oven to 200 degrees F. Lemon preparations: Combine the water and sugar in a pot, and bring to a boil. Remove the skin from 6 lemons and add to pot. Cook lemon peels for 10 minutes. Slice the other lemon with a slicing machine to make the thin lemon chips. Boil these lemon chips for 10 seconds and cool in ice water. Place the slices on a sheet of foil, and sprinkle powder sugar on top. Bake slices in a 200 degree F oven for 1 hour. To prepare the lemon leaves, simply fry the lemon leaves for 1 minutes. With the 6 peeled lemons, remove the segments using a knife. Veal preparations: Preheat oven to 400 degrees F. Clean the veal fillet, and cut into 4 portions. First sear each fillet in a hot pan, and then layer each with Parma ham, basil leaves, lemon skins, and 1/4 of the pork meat. Roll the fillet over the filling and wrap tightly. Cook the veal fillets in oven for 10 minutes. Cut all of the remaining vegetables, except the cherry tomatoes, into long stick shapes. Quickly fry the vegetable, and drain excess oil. Cook the cherry tomatoes with garlic and olive oil for 5 minutes. To assemble: Place the veal fillets in the center of plate. Add the vegetables and cherry tomatoes on the side. Surround plate with lemon segments, and place dried lemon slices on to of veal with lemon leaves. Sprinkle with a little olive oil and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 18751,"Dark Chocolate Nut Bars 2 teaspoons virgin coconut oil 1 cup unsweetened coconut flakes
1/2 cup chopped hazelnuts
1/2 cup chopped walnuts
1/2 cup chopped cashews
1/2 cup trail mix (nuts only) 1 tablespoon ground flaxseed
1/2 cup maple syrup
1/3 cup honey
Kosher salt
1/2 cup dark chocolate chips
Instructions: Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside. Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside. In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes. To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.) Drizzle the chocolate over the mixture. When set, cut into bars and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]

" 18752,"Deconstructed Sweet Sausage Stuffed Peppers 2 tablespoons EVOO 1 1/2 pounds bulk Italian sweet sausage (pork or turkey) with fennel, cut from casings (6 links)
3 to 4 cloves garlic, sliced or grated
3 bell peppers, 2 green and 1 red field pepper, diced 1 onion, chopped
2 tablespoons tomato paste
1/2 cup white or red wine
2 cups tomato sauce or tomato puree or passata
A few leaves fresh basil, torn
Kosher salt and ground black pepper
2 3/4 cups beef or chicken stock
1 1/2 cups long-grain rice
3 tablespoons butter
About 1 cup grated Parmigiano-Reggiano A handful fresh parsley, chopped
Instructions: In a drizzle of EVOO in a deep skillet over medium-high heat, brown and crumble the sausage, but do not crumble to fine. Drain the browned sausage on paper towels. Add a couple of turns of EVOO to the pan. Then add the garlic, peppers and onions and cook to tender-crisp, 7 to 8 minutes. Add the tomato paste and stir a minute. Next, stir in the wine and then the tomato sauce. Add the sausage and drippings back. Add a few leaves of torn basil. Season with salt and pepper. Simmer a few minutes to combine the flavors, and then cool and store for a make-ahead meal. Reheat over medium heat. To serve, bring the stock to a boil. Add the rice, reduce the heat to a simmer, cover and cook, about 17 minutes. Then stir in the butter and cheese and remove from the heat. Serve the butter-and-cheese rice in shallow bowls topped with the sausage and peppers. Garnish with parsley and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 18753,"Antipasti Skewers 6 pieces ciliegine mozzarella (cherry-sized mozzarella balls) 1 tablespoon extra-virgin olive oil
1/8 teaspoon dried oregano
1/8 teaspoon kosher salt
2 roasted yellow peppers, sliced into 6 strips and rolled
6 cherry tomatoes
6 pitted green olives
3 jarred piquillo peppers, halved lengthwise 6 pitted Kalamata olives
6 quarters marinated artichoke hearts 6 thin slices salami, rolled
6 leaves fresh basil Instructions: Toss the mozzarella, olive oil, oregano and salt together in a small bowl. Thread six 8-inch skewers as follows: mozzarella, yellow pepper, cherry tomato, green olive, piquillo pepper, Kalamata olive, artichoke heart, salami, basil. Serve on a platter. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 18754,"Chocolate Dipped Coconut Rocher Nonstick cooking spray, for spraying baking sheet 2 1/2 cups shredded sweetened coconut 1/2 cup granulated sugar 1/4 teaspoon kosher salt 2 large egg whites 1/4 teaspoon pure almond extract 4 ounces semisweet chocolate morsels (1/2 cup), melted Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray with nonstick cooking spray.
In a mixing bowl, stir to combine the coconut, sugar and salt. Make a well in the center of the bowl and lightly whisk in the egg whites and almond extract until well incorporated with the other ingredients.
For each macaroon, spoon up about 2 teaspoons of the coconut mixture and roll into a ball in the palm of your hand, wetting your fingers if necessary. Pinch the top to shape each ball into a pyramid; space the macaroons about 1 inch apart from one another on the prepared baking sheet.
Bake until the edges and tops are golden brown, 12 to 15 minutes. Cool slightly on the baking sheet, and then transfer to a wire rack to cool completely.
Dip the bottom of each macaroon in the chocolate and return to the parchment-lined baking sheet. Refrigerate until firm, 10 to 15 minutes.
Store the macaroons in an airtight container at room temperature for up to 3 days. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 18755,"Chicken Parmesan Dumplings Kosher salt 1 large egg 1 cup diced leftover chicken Parmesan 1/2 cup grated Parmesan 16 wonton wrappers Warm marinara sauce or chicken broth, for serving Instructions: Bring a large pot of salted water to a boil. Meanwhile, whisk together the egg and 2 tablespoons cold water in a small bowl. Combine the chicken with 1/4 cup of the Parmesan in a second bowl.
Lay out a wonton wrapper on a work surface and top with 1 tablespoon of the chicken filling. Lightly brush the wrapper edge with the egg wash. Fold the wrapper in half to enclose the filling and pinch the edges to seal. Repeat with the remaining wrappers and filling.
Cook the dumplings in the boiling water until they float to the surface, 2 to 3 minutes. Serve with warm marinara sauce for dipping, or in bowls of warm chicken broth as a soup. Garnish with the remaining 1/4 cup Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 18756,"South Indian Vegetable Curry 2 tablespoons garlic oil 1 onion, peeled, halved and cut into half moons Pinch kosher salt 1 green cl seeded and finely chopped 3/4 -inch chunk fresh ginger, peeled and cut into fine strips 1/4 teaspoon crushed chiii flakes 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground ginger 1 (13.5-ounce) can coconut milk 1 quart vegetable stock 1 teaspoon sugar 1 tablespoon tamarind paste 12 ounces cauliflower, broken into florets (about 3 1/2 cups) 12 ounces broccoli, broken into florets (about 3 1/2 cups) 2 ounces green beans, trimmed and halved (large handful) 4 ounces baby corn, halved (about 1 1/2 cups) 6 ounces sugar snap peas (about 2 cups) 2 tablespoons chopped dill or coriander, or mixture of both Instructions: Heat the oil in a heavy-bottomed casserole or pan over low heat and fry the sliced onion sprinkled with some salt until it begins to soften. Add the cl and ginger strips and stir every now and again while cooking for about 1 minute. Add the chili flakes, the turmeric, cumin, coriander and ginger. Stir well and let cook for about 1 minute or so. Pour in the coconut milk, stock, sugar and tamarind paste. Stir to combine. Bring to a boil over medium-low heat and add the cauliflower first, then the broccoli. Cook for 10 minutes, then add the green beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are tender, letting them cook for longer if needed. Once they are tender add the sugar snaps and season to taste, to taste. When the sugar snap peas are hot, serve generously sprinkled with the herbs of your choice. Transfer the curry to a serving bowl. Serve with some plain rice or some warmed Indian flatbread on the side for dunking. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 18757,"Spanish Grilled Ham and Cheese with Gazpacho 1 pound tomatoes, roughly chopped 1/2 English cucumber, roughly chopped 1/2 large or 1 small red bell pepper, roughly chopped 1 clove garlic, smashed 3 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar Kosher salt and freshly ground pepper 2 cups shredded Monterey jack cheese (about 8 ounces) 8 slices sourdough sandwich bread 3 ounces thinly sliced serrano ham 4 tablespoons unsalted butter Instructions: Combine the tomatoes, cucumber, bell pepper, garlic, olive oil, vinegar, 3/4 teaspoon salt and a few grinds of pepper in a blender. Puree on high speed until creamy, 1 to 2 minutes. Refrigerate until ready to serve. Divide half the cheese among 4 bread slices. Evenly top with the ham and remaining cheese and bread slices. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 of the sandwiches and cook, pressing with a heavy skillet, until golden brown on the bottom, 3 to 4 minutes. Flip the sandwiches, adding another 1 tablespoon butter to the pan. Cook, pressing with the skillet, until browned on the other side and the cheese is melted, about 3 minutes. Remove to a plate and sprinkle lightly with salt. Wipe out the skillet and repeat with the remaining 2 tablespoons butter and sandwiches. Season the gazpacho with salt and pepper, if necessary. Divide among small bowls. Serve with the sandwiches. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 18758,"Creamy Chestnut Soup with Porcini Mushrooms and Sauteed Root Vegetables 1/3 cup dried porcinis 2 cups hot water 1 medium carrot, diced 1 celery, diced 1 small parsnip, diced 2 large shallots, finely chopped 1 bouquet garni (1 sprig each of bay leaf, thyme and parsley) 2 tablespoons butter 3 cups chicken stock or canned broth 1 1/4 pounds coarsely chopped peeled roasted chestnuts or 12 ounces bottled chestnuts 2 tablespoons dry Sherry Frizzled leeks, for garnish (deep fry julienned strips of leek in 365 degree F oil) Creme fraiche, for garnish Instructions: Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.
In a saucepan melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add bouquet garni and chicken stock.
Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.
Ladle soup into bowls. Top with vegetables, and garnish with leeks. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 18759,"Sauteed Broccolini and Garlic 2 tablespoons kosher salt 4 bunches broccolini (1 1/2 pounds) 3 tablespoons good olive oil 6 garlic cloves, minced Instructions: In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside. Heat the oil in a saute pan. Add the garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 18760,"Toasted Coconut Mango Bars Vegetable oil, for greasing the pan 1 1/2 cups all-purpose flour
1/2 cup granulated sugar
Pinch salt
1 stick (8 tablespoons) unsalted butter, at room temperature Two 15-ounce cans diced mango, syrup drained 1 1/2 cups granulated sugar
5 large eggs
1 teaspoon lemon zest plus 1/3 cup lemon juice
1/2 cup all-purpose flour
Powdered sugar, for dusting 1 cup toasted coconut
Instructions: For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil. In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly. For the filling: Blend the mango with 2 tablespoons water in a blender. Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour. Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars. For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy! ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 18761,"Grilled Sardines with Lemon-Pepper Vinaigrette 12 fresh sardines (approximately 1 pound) Olive oil Salt and freshly ground pepper 1/2 cup fresh lemon juice 1 small shallot, coarsely chopped 1/4 cup olive oil 1 teaspoon coarse black pepper 1/4 teaspoon sea salt Instructions: Preheat grill. Wash the sardines and soak in cold water for 10 minutes. Dry well. Grill the sardines for 3 to 5 minutes until just cooked through.; Place lemon juice and shallot in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified. Add pepper and salt and blend for 5 seconds. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 18762,"Oyster Sauce Chicken with Bok Choy 6 boneless and skinless chicken thighs, cut into 2-inch cubes Pinch salt Freshly ground white pepper 1 tablespoon cornstarch 1/2 cup vegetable stock 1 tablespoon cornstarch 1 tablespoon oyster sauce 1 tablespoon light soy sauce 1 heaping teaspoon Guilin chili sauce 1 tablespoon peanut oil 1-inch piece fresh ginger, peeled and thinly sliced into coins 1 tablespoon Shaohsing rice wine 4 fresh shiitake mushrooms, sliced 4 baby bok choy, white parts cut into 1-inch pieces leaving green parts whole 2 large scallions, thinly sliced Instructions: For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat. For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside. For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately. ","[Chardonnay, Pinot Grigio, Gewrztraminer, Riesling]" 18763,"Watermelon Spritzer 4 cups watermelon chunks, seeds removed 1 cup ice 2 tablespoons sugar 2 tablespoons lime juice 2 cups seltzer water, chilled Mint leaves or sprigs, for garnish Instructions: In a blender, puree the watermelon, ice, sugar and lime juice and blend until completely liquid. Pour into a pitcher and top with the seltzer water. Pour into glasses and garnish with mint. ","[Prosecco, Sauvignon Blanc, Ros]" 18764,"Artichoke Cheese Dip 1 15-ounce can artichoke hearts, drained and chopped 12 ounces mozzarella cheese 1 cup mayonnaise 1 cup Parmesan cheese 1/2 teaspoon minced garlic 1 teaspoon chives 1/2 teaspoon parsley 1 teaspoon lemon juice Instructions: Mix all the ingredients in a 5 by 9-inch baking dish. Cook at 325 degrees for 45 minutes. Serve warm with crackers or fresh bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 18765,"Baked Penne with Sausage, Tomato and Cauliflower 2 1/2 cups chicken stock Generous pinch saffron threads Kosher salt 1 head cauliflower, cored 1 tablespoon EVOO 1 pound bulk Italian sweet sausage 3 to 4 cloves garlic, finely chopped 1 yellow onion, finely chopped 1/2 cup dry white wine 1 bay leaf 1 thin cinnamon stick (2 to 3 inches long) One 28-to-32 ounce can whole San Marzano tomatoes (look for the DOP label) Freshly ground pepper 1 pound penne rigate 1 cup heavy cream 8 ounces mild provolone, caciocavallo or young Asiago cheese, shredded 1/2 cup grated Parmigiano-Reggiano 1/2 cup grated pecorino Chopped fresh flat-leaf parsley, for serving Instructions: Preheat the oven to 400 degrees F. Heat the stock with the saffron in a small saucepan over medium heat. Meanwhile, bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until tender, about 12 minutes. Drain and break into florets. Heat the EVOO in a Dutch oven over medium-high heat. Add the sausage and crumble it into very small pieces with a potato masher or wooden spoon. Add the garlic and onions and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf, cinnamon stick, tomatoes and saffron stock and stir to break up the tomatoes. Simmer until thickened, about 30 minutes. Discard the bay leaf and cinnamon stick and season with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook to just shy of al dente, about 7 minutes. Reserve a ladle of the starchy cooking liquid and drain the pasta. Return the pasta to the pot. Add the heavy cream, cauliflower, sausage sauce and a little of the reserved cooking liquid and stir to combine. Transfer the mixture to a casserole dish and top with the cheeses and parsley. Bake until the top is browned, 35 to 40 minutes. Divide among plates. Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bake as directed before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 18766,"Rugelach Cookie Salad 6 tablespoons granulated sugar 3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
3 large egg yolks
1 1/2 cups heavy cream
1 teaspoon vanilla extract
Zest of 1 orange 1 store-bought refrigerated rolled pie dough All-purpose flour, for dusting
1 large egg, beaten, for the egg wash
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 cup roughly chopped toasted walnuts, plus for more garnish
3 tablespoons turbinado sugar, for topping
Pinch of flaky salt
1 1/2 cups heavy cream 1/4 cup powdered sugar
1 cup multicolored mini marshmallows, plus more for garnish 1 Granny Smith apple, diced 1 Honeycrisp apple, diced Instructions: For the pudding: Combine the granulated sugar, flour and salt in a medium saucepan. Whisk in the egg yolks, then the heavy cream. Heat over medium heat, stirring constantly, until the mixture is thickened and coats the back of a spoon, about 5 minutes. Remove from the heat. Add the vanilla and most of the orange zest (save some for garnish), pour into a heat-safe bowl and cover with plastic wrap so that it touches the surface of the pudding. Refrigerate until cooled, at least 1 hour and up to overnight. For the rugelach: Preheat the oven to 425 degrees F. Roll the pie dough out on a lightly floured surface to a large round, about 1/4 inch thick. Brush the dough with the egg wash, then sprinkle the granulated sugar, cinnamon and half of the walnuts in a light even layer across the dough. Using a pizza cutter or knife, cut the dough into 8 triangular wedges. Roll up each section starting with the wide end. Transfer the rugelach to a parchment-lined baking sheet and space them 1 inch apart. Lightly brush the top of the rugelach with the egg wash and sprinkle with the turbinado sugar, flaky salt and the rest of the walnuts. Bake until golden brown; start checking for doneness at 15 minutes. Let cool completely on the pan or a cooling rack. For the whipped cream. In a stand mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar to stiff peaks. For the assembly: Roughly chop half of the rugelach cookies, leaving the rest intact. In a large bowl, fold together the whipped cream and pudding. Add the marshmallows, apples and chopped rugelach and mix together. Top with the intact rugelach, some marshmallows, the remaining orange zest and a few more toasted nuts. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 18767,"Mile High Loaded Baked Potatoes 10 baking potatoes (about 5 pounds) 1 pound smoked bacon, chopped
Kosher salt and freshly ground black pepper
1 bunch broccoli, cut into florets
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups (1 pint) sour cream
2 1/2 cups grated extra-sharp yellow Cheddar 1/2 cup plus 2 tablespoons chopped chives
Instructions: Preheat the oven to 350 degrees F. Use a fork to poke holes in the potatoes and place on a baking sheet. Bake until cooked through, about 1 hour. Use a sharp knife to test for doneness; it should easily cut into the center. Meanwhile, in a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Drain on a towel-lined plate, then crumble and set aside. Bring a large pot of lightly salted water to a boil; prepare an ice water bath. Cook the broccoli florets in the boiling water until crisp-tender, 2 to 3 minutes. Drain and transfer to the ice bath, then drain again. To serve the potatoes, make a cut through the top of each and push both ends together to fluff the potatoes. Season with salt and pepper, then top each with 1 tablespoon butter, a dollop of sour cream, 1/4 cup broccoli, 1/4 cup Cheddar, 2 tablespoons crumbled bacon and 1 tablespoon chopped chives. Return to the oven until the cheese melts, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18768,"Pear and Cranberry Crostata 2 cups all-purpose flour 1/4 cup granulated sugar 1/2 teaspoon kosher salt 1/2 pound very cold unsalted butter, diced 3 pounds Bosc pears 1/2 teaspoon grated orange zest 2 tablespoons dried cranberries 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 pound cold unsalted butter (1 stick), diced Instructions: For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour. Preheat the oven to 450 degrees. Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper. For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle. Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18769,"Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese 1 tablespoon olive oil 2 onions, thinly sliced 2 bunches Swiss chard, trimmed and chopped (about 14 cups) 3 garlic cloves, minced 1 (14 1/2-ounce) can diced tomatoes with juices 1/4 cup dry white wine 1/4 teaspoon dried crushed red pepper flakes Salt and pepper 8 ounces whole-wheat spaghetti 1/4 cup pitted kalamata olives, coarsely chopped 2 tablespoons freshly grated Pecorino cheese 2 tablespoons toasted pine nuts Instructions: Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 18770,"Salt and Pepper Tiger Prawns: Tom Rang Muoi 2 teaspoons sea salt 2 teaspoons freshly ground black pepper 1 teaspoon five spice powder 1 teaspoon sugar 6 jumbo prawns, head and legs removed, optional 2 cups corn flour or potato starch Vegetable oil, for frying (about 4 cups) 1 tablespoon finely diced garlic 1 tablespoon finely diced red Asian shallot* 2 chiles, sliced 4 spring onions, sliced into 1 1/2-inch pieces 1 lime, quartered Instructions: Dry roast the salt, pepper, and five spice pepper in a pan. Remove from the heat, allow to cool, then combine with the sugar and mix well. Set aside. In a deep fry pan or wok, bring the oil to 350 degrees F. Dust the prawns in the flour and fry 2 prawns at a time in order to keep the oil at a constant high heat. Cook the prawns about 1 minute. Remove the prawns and place on a rack set over a baking sheet or on kitchen paper towels to absorb the excess oil. Repeat with the remaining prawns and set aside. Carefully remove the fry pan or wok from the heat. Place a separate fry pan over medium heat, and add a dash of oil. Next add the garlic, red shallots, cl, and spring onion, and cook until fragrant. Now add the fried prawns, tossing as you sprinkle the salt, pepper, and five spice mixture, making sure you coat the prawns well. Remove the prawns and serve with lime. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18771,"Pan con Bistic: Steak Sandwich 1 tablespoon olive oil Salt and freshly ground black pepper 4 (6 ounce) churrascos (strip steaks) 1 Spanish onion, julienne 1 lime, juice only 1 large Cuban bread or wide baguette, sliced in half 2 tablespoon mayonnaise 1 beefsteak tomato, sliced thinly 2 cups iceberg lettuce, julienne 1 cup canned shoestring potatoes Instructions: On a griddle or saute pan, heat oil on medium high heat. Season steak and saute for 6 to 8 minutes flipping constantly. Add the onion the last minute of cooking into the same pan. Add lime juice and remove from the heat. Split the bread lengthwise and cut into 4 pieces. Coat bread pieces with mayonnaise on the top side. On the bottom side, layer tomatoes, lettuce, steak, onions, and shoestring potatoes. Serve hot. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 18772,"How to Make Calzones | Easy Calzones 16 whole frozen, un-risen dinner rolls (I use Rhodes, can also use frozen bread loaves) 1 tablespoon butter 1 whole medium onion, diced 1 pound breakfast or Italian sausage 1/2 teaspoon Italian seasoning 1/4 teaspoon red pepper flakes 15 ounces whole milk ricotta 1 1/2 cups grated mozzarella 1/2 cup grated Parmesan 2 tablespoons chopped fresh parsley 1/2 teaspoon salt Black pepper 2 whole eggs plus 1 whole egg, beaten All-purpose flour, for dusting Marinara Sauce, warmed, for serving, recipe follows Olive oil 3 to 4 whole cloves garlic, minced 1 whole small to medium onion, chopped 1/2 cup white wine (or chicken broth) Three 15-ounce cans crushed tomatoes Salt and ground pepper Pinch sugar Fresh parsley leaves Fresh basil leaves Instructions: Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours. Preheat the oven to 400 degrees F. Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate. In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs. When the sausage is cool, stir it into the cheese mixture and set aside. When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal. Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce. Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir. Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes. Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 18773,"Banoffee Pie 1 (14-ounce) can sweetened condensed milk 2 cups crushed graham crackers, about 11 crackers 1 stick butter (1/2 cup), melted 2 large ripe bananas 2 cups heavy cream 1/8 teaspoon ground cinnamon 2 ounces bittersweet chocolate, grated Instructions: Pour the can of condensed milk in a medium saucepan and cook over low heat for about 45 minutes stirring frequently. Be careful not to burn as it sticks to the bottom of the pan. Add the crushed crackers to a food processor. Pour in the melted butter and pulse until it sticks together and the graham crackers get pulverized. Pour the graham cracker mixture into a 9-inch spring form pan and press with your hands or a 1 cup measurer to evenly distribute on the bottom of the pan. Chill to set for about 15 minutes in the refrigerator. Pour the dulce de leche over the graham cracker base. Spread evenly. Slice the peeled bananas and arrange over the top covering the entire surface. Whip the cream until firm and spread over the top. Sprinkle top with cinnamon and grated chocolate. Serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 18774,"Honey-Tequila Glazed Shrimp 2 tablespoons honey 2 tablespoons fresh clementine juice 1/4 teaspoon ground cumin 1/4 teaspoon chipotle powder 1/4 teaspoon kosher salt Zest and juice of 1 lime 4 ounces blanco tequila 1 pound 16/20 shrimp (extra jumbo) Instructions: Preheat an indoor grill plate over high heat. Whisk together the honey, clementine juice, cumin, chipotle powder, salt, lime zest and juice and 2 ounces of the tequila in a medium bowl. Add the shrimp and toss to coat. Marinate 15 minutes at room temperature Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Grill the shrimp on both sides until super charred and no longer opaque in the middle, 1 to 2 minutes per side. Heat a large skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Turn off the flame, then add the remaining 2 ounces tequila. Turn the flame back on to medium high and carefully tilt the pan to ignite the tequila (you can also use a match or lighter to flambe the tequila off heat). Once the flames subside, plate and serve. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 18775,"Lemon-Herb Roast Chicken 2 3- to 4-pound chickens, giblets removed Kosher salt and freshly ground pepper 6 tablespoons unsalted butter, at room temperature 4 lemons (2 zested and quartered, 2 cut into wedges) 1/2 cup chopped fresh parsley 1/2 cup chopped fresh chervil 1/2 cup chopped fresh chives 1/4 cup chopped fresh tarragon Instructions: Pat the chickens very dry with paper towels. Season inside the cavities with salt and pepper. Combine the butter, lemon zest, parsley, chervil, chives, tarragon, 2 teaspoons salt and a few grinds of pepper in a mini food processor; pulse until almost smooth. Gently loosen the skin on the chicken breasts and thighs with your fingers. Rub half of the herb butter evenly under the skin of both chickens, then rub the remaining herb butter all over the chickens. Refrigerate, uncovered, at least 30 minutes to dry out the skin. About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the lemon quarters into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them; scatter the lemon wedges on the rack around the chickens. Roast until the breasts and tops of the legs are golden, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden and crisp all over and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 50 more minutes. Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens (see below); serve with the roasted lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18776,"Almost-Famous Honey-Roasted Peanuts Cooking spray 3/4 cup sugar 1 tablespoons honey 2 teaspoons vanilla extract Kosher salt 2 cups unsalted raw peanuts Instructions: Preheat the oven to 400 ? F. Lightly coat a rimmed baking sheet with cooking spray. Combine the sugar, honey, 3 tablespoons water, the vanilla and 1\u20442 teaspoon salt in a large heavy-bottomed pot. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves. Add the peanuts and cook, stirring occasionally, until the mixture begins simmering, about 1 minute. Continue cooking, stirring constantly, until the sugar mixture dries out and clings to the nuts, 2 to 4 more minutes. Pour onto the prepared baking sheet and spread in an even layer. Bake the nuts until the sugar coating begins melting, about 10 minutes. Stir, then continue baking until the nuts are golden brown and glazed in spots, 2 to 4 more minutes. Remove the baking sheet from the oven and stir the nuts to distribute the caramel. Let cool on the baking sheet. Store, covered, at room temperature for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18777,"Molasses Brined Pork Chops 2 quarts water 1/2 cup kosher salt 1/2 cup molasses 1 teaspoon whole peppercorns 1 bunch fresh thyme, or 1 teaspoon dried thyme 4 pork chops (with bone) Instructions: Make brine: Combine ingredients in a large non-reactive pan. Stir until salt and molasses are dissolved. Add chops to brine and refrigerate for 4 to 6 hours. Preheat a grill to medium. Remove chops from brine and pat dry. Place chops on grill and cook on each side for 10 to 15 minutes, depending on thickness; the internal temperature of the pork chops should measure 145 degrees F when measured with an instant-read thermometer. Serve immediately. ","[Rhone Blends, Zinfandel, Barbera, Tempranillo]" 18778,"Bratwurst and Knockwurst with Rye Toast Points Water 1 teaspoon sea salt 4 bratwurst (recommended: Usingers' brand) 4 knockwurst (recommended: Usingers' brand) 8 to 10 red potatoes 2 tablespoons butter 1 tablespoon chives, minced Salt and pepper 4 slices rye toast 1 tablespoon herb butter 8 ounces sauerkraut 4 ounces German mustard Instructions: In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot. Preheat a grill. Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes. Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste. Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into \points\ (diagonal slices, like an \M. To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard. ","[Riesling, Pinot Grigio, Gewrztraminer, Garnacha]

" 18779,"Bittersweet Double Chocolate Coconut S'mores 12 large marshmallows 12 ounces bittersweet chocolate, cut into 3-ounce pieces 8 whole chocolate graham crackers 1/4 cup toasted coconut Instructions: Heat grill to high. Place marshmallows on skewers or sticks, 3 to a stick, and hold over the grates of the grill until golden brown on all sides and melted in the center. Place chocolate on 4 of the graham crackers. On each graham cracker, sprinkle 1 tablespoon of the coconut over the chocolate and then place 3 of the toasted marshmallows on the coconut. Place the remaining graham crackers on top of the marshmallows and wrap each s'more in foil. Place each s'more on the grill for 2 to 3 minutes. Remove from the grill and serve immediately. ","[Malbec, Zinfandel, Petite Sirah, Port]" 18780,"No Machine Pistachio Gelato 1 1/2 cups raw shelled pistachios plus 1/4 cup chopped pistachios 2/3 cup plus 1/2 cup sugar 2 3/4 cups whole milk 3/4 cup heavy cream
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1 large egg yolk
1/4 teaspoon almond extract
1 tablespoon fresh orange juice
Sliced strawberries, for serving
Instructions: Place the pistachios and 2/3 cup sugar in a blender or food processor. Pulse until the pistachios are a fine powder. Add 1/2 cup milk and pulse until the mixture is thick and smooth like a paste. Set aside. Place the heavy cream and 1 1/4 cups milk into a medium saucepot over medium heat and bring to a bare simmer. Whisk together the cornstarch, salt, remaining cup milk and remaining 1/2 cup sugar together in a medium bowl to form a slurry. Pour the slurry into the saucepot and cook, stirring often, until the mixture becomes thickened and lightly coats the back of a spoon, 5 to 7 minutes. Whisk the egg yolk in another medium bowl until it is thick and light in color, about 1 minute. Slowly whisk 1 cup of the milk mixture into the yolk to temper it. Pour the rest of the milk mixture into the bowl and whisk to combine. Whisk in the almond extract, orange juice and all of the pistachio paste until smooth. Strain into a loaf pan, then cover with aluminum foil and place in the freezer. Stir the gelato with a fork every 2 hours to break up the ice crystals until the gelato is fully set, about 8 hours. Once the gelato has set, place a piece of plastic wrap on its surface, then wrap the whole loaf pan tightly to prevent ice crystals. Serve with a sprinkling of chopped pistachios and sliced strawberries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 18781,"Chicken with Roasted Lemon and Rosemary Sauce 5 large lemons Gray salt 6 boneless chicken breast halves, skin on Freshly ground black pepper 1/4 cup extra-virgin olive oil 1 1/2 pounds small new potatoes, such as red bliss, halved 4 cloves garlic, minced 1 teaspoon finely chopped fresh rosemary leaves 2 cups double-strength chicken stock, or 4 cups canned low-salt chicken broth boiled until reduced by half 1/4 cup finely chopped fresh flat-leaf parsley leaves 1 tablespoon unsalted butter, optional Rosemary sprigs, for garnish Instructions: Preheat the broiler. Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels. Reduce oven temperature to 425 degrees F. Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet. Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken. Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 18782,"Cubanstyle Fried Chicken 1 1/2 cups flour 3 tablespoons cumin seeds 3 garlic cloves, peeled 2 teaspoons coarse salt 1 teaspoon freshly ground black pepper 3 fresh limes, juiced 2 fresh oranges, juiced 1 fresh grapefruit, juiced 1 whole 2 1/2 pounds frying chicken, cut into pieces Vegetable shortening for frying Instructions: To make the marinade, place the cumin seeds in a dry pan and toast over medium heat, shaking pan until the seeds' aroma is released; about one minute. Combine the seeds with the garlic, salt and pepper in a mortar and mash with a pestle to create a paste, or process in a mini food processor or blender. In a large bowl, mix the citrus juices, then stir in the paste and combine well. Immerse the chicken pieces in the marinade and allow to sit for three hours or overnight. When you're ready to cook the chicken, place the flour on a large plate. Remove the marinated chicken pieces from the bowl and dredge them in the flour; set aside. Heat 1/2\ to 3/4\ shortening in a large, heavy pan over medium heat until hot but not smoking. Place chicken in the pan skin side down and fry 8 to 10 minutes per side until lightly browned on all sides. Turn heat to medium low and partially cover pan. Continue cooking, turning frequently until cooked through, about 25 minutes. Remove chicken from oil and place on a platter lined with paper towels to drain. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 18783,"Sheet-Pan Ham, Asparagus and Hasselback Potatoes 6 tablespoons unsalted butter
4 cloves garlic, sliced 4 sprigs thyme, plus 2 teaspoons fresh thyme leaves Kosher salt and freshly ground pepper 1/2 cup fig jam 1/4 cup packed light brown sugar 1/4 cup country Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce 1 small fully cooked boneless ham (2 1/2 to 2 3/4 pounds)
4 medium russet potatoes
1 bunch asparagus, trimmed 2 tablespoons extra-virgin olive oil 1 small shallot, thinly sliced and separated into rings 1 cup shredded gruyre cheese (about 4 ounces)
1 tablespoon finely chopped fresh chives Buttered dinner rolls, for serving Instructions: Preheat the oven to 425? F. Melt the butter with the garlic, thyme sprigs and a large pinch each of salt and pepper in a small saucepan over medium heat; remove from the heat and let sit 10 minutes. Meanwhile, make the ham: Stir together the fig jam, brown sugar, mustard, vinegar and Worcestershire sauce in a small bowl until the sugar dissolves; set aside. Score lines in a crosshatch pattern, 1 inch apart, into the top and sides of the ham; loosely wrap in a large sheet of heavy-duty foil, pouring 1/4 cup water over the ham before sealing. Transfer to a rimmed baking sheet.
Make the potatoes: Cut a thin sliver from one long side of a potato so that it sits flat; position cut-side down between the handles of two wooden spoons. Using a sharp knife, make cuts in the potato 1/8 inch apart, stopping when your knife hits the spoon handles (do not cut all the way through). Repeat with the remaining potatoes. Arrange on the baking sheet with the ham, drizzle with half of the garlic butter and season generously with salt and pepper. Bake 40 minutes.
Open the foil and brush the ham with two-thirds of the fig glaze (leave the foil open). Drizzle the potatoes with the remaining garlic butter. Bake until a thermometer inserted into the center of the ham reaches 145? F, the glaze is browned and the potatoes are very tender when pierced with the tip of a knife, 30 to 40 more minutes.
Make the asparagus: Toss the asparagus with the olive oil, shallot, 1/2 teaspoon salt and a few grinds of pepper. Brush the ham with the remaining glaze. Push the potatoes to one side of the baking sheet and sprinkle with the cheese. Spread the asparagus in the open space on the baking sheet. Continue baking until the ham glaze is sticky, the cheese on the potatoes is melted and the asparagus is tender, 10 to 15 minutes. Let the ham rest 10 minutes, then slice. Sprinkle the potatoes with the thyme leaves and chives. Serve with rolls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18784,"Scallion Pancakes with Ginger Dipping Sauce 2 cups all-purpose flour 1 cup boiling water 1/2 cup sliced scallions 1 tablespoon sesame oil 1/2 cup canola oil Salt and black pepper to taste 1/2 cup Ginger Dipping Sauce, recipe to follow 1/4 cup thin soy sauce 1/4 cup Chinese chinkiang vinegar 1/4 cup sliced scallions 1 teaspoon minced ginger 1 teaspoon red pepper flakes 1 teaspoon sugar Instructions: In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth. On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce. Combine all ingredients. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18785,"Chimichurri Sauce 2 bunches flat leaf parsley 6 cloves garlic 1 cup extra virgin olive oil 2 tablespoons fresh oregano 1 tablespoon crushed red pepper 2 tablespoons dry oregano 2 tablespoons sweet Hungarian paprika 1/2 tablespoon cumin 1 teaspoon freshly ground pepper 1/2 cup white wine vinegar 2 tablespoons red wine vinegar 1 cup roasted pepper, diced 1 cup salmuera (made with 1 cup warm water and 3 tablespoons of Kosher salt) Instructions: Start with the salmuera; mix the warm water with salt and set aside to cool completely. In a food processor, combine fresh parsley, fresh oregano, garlic and olive oil. Pulse several times. Add the dry ingredients and the vinegars in a slow motion. Pour the cold salmuera slowly into the sauce, while mixing, until the sauce is well amalgamated. ","[Malbec, Tempranillo, Garnacha, Barbera]" 18786,"Braised Escarole with Garlic and Lemon 1 head escarole, about 1 pound 1/4 cup extra-virgin olive oil 1 tablespoon unsalted butter 4 garlic cloves, sliced 1/2 teaspoon red pepper flakes 2 bay leaves 1/2 lemon, cut in thin slices 2 cups water or chicken broth Pinch sugar Kosher salt and freshly ground black pepper Instructions: Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide. Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 18787,"Reuben 2 quarts sauerkraut 1 slice bacon, diced 1/2 cup diced yellow onion 1/8 cup vegetable oil 1/8 teaspoon whole caraway seeds 1/2 cup sugar 1/2 cup sweetened applesauce 1 whole bay leaf 2 cups mayonnaise 4 ounces sweet relish 4 ounces ketchup Butter, room temperature 2 slices rye bread 1 slice Swiss cheese 4 ounces thinly sliced corned beef Instructions: Drain the sauerkraut in colander. Rinse the sauerkraut with water and squeeze out the extra moisture. In a small skillet, over medium heat, saute the bacon and onion until the onions become translucent. Pour the vegetable oil into a 4-quart saucepan. Add 1 quart of the sauerkraut, the caraway seeds, another 1 quart of sauerkraut, the bacon and onion mixture, the sugar, applesauce, and bay leaf. Cover and simmer on low heat for 15 to 20 minutes, stirring frequently. Transfer the sauerkraut mixture to a container and refrigerate until cool.
Thousand Island dressing:
Add all the ingredients to a bowl and stir to combine. Cover and refrigerate until ready to use.
Reuben:
Butter 2 slices of fresh rye bread and put them on the flat top grill. Put a slice of Swiss cheese to each piece of bread. Apply the desired amount of Thousand Island dressing and sauerkraut on each slice. Heat 4 ounces of thinly sliced corned beef on the flat top. Arrange the hot corned beef on top of 1 slice of bread. Transfer the bread slices to a cutting board and make a sandwich. Slice in half and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18788,"Leche Frita 1/2 cup cornstarch 3 cups milk 1/2 cup plus 1 tablespoon sugar 2 vanilla beans 2 large eggs, beaten 1 cup fine dry bread crumbs 4 tablespoons unsalted butter 2 tablespoons vegetable oil 3/4 teaspoon ground cinnamon Instructions: Place the cornstarch in a medium saucepan. Whisk in 1 cup of the milk and keep stirring until the cornstarch is completely dissolved. Stir in the remaining 2 cups of milk and 1/2 cup of the sugar. Split the vanilla beans lengthwise and scrape the little seeds into the mixture. Over high heat, bring the mixture to a boil, stirring constantly. Stir for 1 or 2 minutes, until the mixture thickens heavily. Remove the vanilla beans and wash and dry them for another use. Pour the mixture into a shallow glass baking dish (about 8inches square) and smooth the top with a spatula until even. Cover and refrigerate for 4 hours, until quite firm. With a knife dipped into hot water, cut the custard into approximately 11/4 inch squares. Dip the squares first into the beaten egg and then in the bread crumbs. Place the prepared squares onto a sheet of waxed or parchment paper. In a heavy 10 to 12 inch skillet, heat the butter and oil over medium heat. When the foam begins to subside, add half of the custard squares and brown for about 2 minutes on each side, turning them over carefully with a large metal spatula. Transfer to a warm serving platter and cook the remaining squares in the same way. Serve, sprinkled with the remaining tablespoon of sugar and the cinnamon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18789,"Lavosh Smoked Cheese and Ham Pizzas 1 package lavosh flat breads, plain or flavored, sliced into 12 pieces Extra-virgin olive oil, for drizzling 1 pound smoked fresh mozzarella, sliced into 12 pieces* 1/4 pound prosciutto, cut in 1/2-inch strips 1 cup arugula leaves, a couple of handfuls, chopped Freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Cover 2 cookie sheets with lavosh. Drizzle lavosh with little extra-virgin olive oil and turn over. Layer cheese on the lavosh. If you are substituting smoked white cheddar, scatter the shredded cheese in an even layer allowing a little of the lavosh to still peek through. Place bread in oven to melt cheese, 5 minutes. Cut lavosh into squares and dot each square with small ham strips, draping them over the cheese. Scatter chopped greens over pizza squares. Drizzle pizza squares with extra-virgin olive oil and season with black pepper. Transfer to plate and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18790,"Italian Quesadillas 4 tablespoons olive oil, plus more as needed 2 large onions, thinly sliced 1 teaspoon sugar Salt and freshly ground black pepper 9 (8-inch-diameter) flour tortillas 3 cups shredded Fontina 3/4 cup jarred roasted red bell peppers, drained well and patted dry 1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish 1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish Instructions: Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside. Preheat the oven to 250 degrees F. Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients. Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas. Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 18791,"Sydney Rock Oyster Pasty 2 cups flour, plus flour to coat oysters Salt, to taste 3/4 cup cold butter, cut into small pieces 3/8 cup water 2 dozen oysters, shucked 1 egg white, beaten Pepper, to taste 4 slices bacon, cut into 2-inch pieces and cooked until crisp 1 teaspoon lemon juice 1 medium tomato, peeled, seeded, and finely sliced 1 tablespoon finely chopped parsley 1 egg, beaten Instructions: For pastry: Sift together 2 cups flour and pinch salt in a medium bowl. Make well in center and add butter. Using fingertips, mix in water to form a smooth dough. Knead lightly and refrigerate for 1/2 hour. Preheat oven to 400 degrees F. Roll out pastry to a 10-inch circle. Set aside. Place some flour in a bag and add oysters. Shake to coat. Brush bottom of pastry with egg white, reserving some for crimping edges. Place oysters on 1 half of pastry circle. Season with salt and pepper. Top oysters with bacon, sprinkle with lemon juice and cover with tomatoes. Season with pepper and parsley. Brush edges of pastry with remaining egg white and fold over to enclose oysters, crimping edges together. Brush surface with whole beaten egg. Place pastry on a greased baking sheet. Cut steam vents in center and bake for 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18792,"Major Cojone's Chili 1 pound bacon, diced into 1-inch pieces 2 pounds pork sausage 3 pounds ground beef 4 jalapeno peppers, coarsely chopped 1 green bell pepper, coarsely chopped 4 cloves garlic, finely chopped 2 cans (28 ounces) chili beans 2 cans (15 ounces) crushed tomatoes 3 pounds onion, finely chopped 1 can (28 ounces) tomato sauce 1 tablespoon black pepper 3 tablespoons red chili powder 1 tablespoon crushed red pepper 1 cup ketchup (recommended: Heinz Kickin' Hot Ketchup) 4 dashes hot sauce 3 tablespoons Worcestershire sauce 1 cup water 1 cup sugar Instructions: In a large frying pan, cook bacon until crispy; drain and add to a large pot. Then brown the sausage in the frying pan; drain and add to pot with bacon. Then brown the ground beef; drain and add to the pot with the other meats. Add all the remaining ingredients to the pot, and simmer for 4 to 6 hours for best results. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 18793,"Chicken al Carbon with Cilantro Salsa 6 whole chicken breasts, boneless but with skin on Spicy Citrus Marinade, recipe follows Orange Cilantro Salsa, recipe follows 1 cup freshly squeezed orange juice 2 tablespoons freshly squeezed lime juice 1 Morta chili or 3 Arbol chiles 1 cup Red Tomato Salsa, recipe follows 1/4 cup vegetable oil 1/2 teaspoon salt Instructions: Wash the chicken breasts and place in a large stainless steel or plastic container. Pour on the marinade, cover and refrigerate at least 6 hours, or overnight. Preheat the grill or broiler until very hot. Grill the chicken breasts, skin side down on the grill, or skin side up in the broiler, 2 to 3 minutes. Then turn and cook the other side. Keep turning the chicken every minute or 2 to avoid blackening or sticking; total cooking time is 10 to 12 minutes for small breasts and 18 to 20 for larger breasts. (We always cook chicken breasts with the skin on for flavor. For skinless chicken, we just remove it before serving.) Serve hot on top of red rice and black beans. Top with the Orange Salsa. Combine the orange juice, lime juice and cl(s) in a small saucepan and bring to a boil. Reduce to a simmer and cook, uncovered, until the chili(s) is plump, about 5 minutes. Set aside to cool. Transfer the citrus mixture to a blender. Add the remaining ingredients and puree until smooth. ","[Syrah, Tempranillo, Garnacha, Barbera]" 18794,"Steamed Artichoke Crab Dip 1 cup mayonnaise 1 cup sour cream 1 teaspoon lemon juice Kosher salt and freshly ground black pepper Steamed Artichoke Hearts, recipe follows 1 cup fresh lump crab meat, picked over Croutons, recipe follows 1 bunch fresh flat-leaf parsley, for garnish Grated Parmesan 3 large globe artichokes Lemon juice Olive oil Kosher salt and freshly ground black pepper 1 French baguette Extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Combine mayonnaise, sour cream, lemon, salt and pepper in a mixing bowl and stir to combine. Add chopped, cooked artichoke hearts and lump crabmeat. Stir well and season with more salt and pepper, if necessary. Pour into an oven proof dish (a large ramekin works well) and bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with Croutons and garnish with parsley sprigs and Parmesan. Trim artichokes down to their hearts, working quickly so they don't go too brown (you can rub with lemon juice as you go if you like). Split hearts in half lengthwise and drizzle with a little olive oil and season with some salt and pepper. Place into a microwave-steamer bag and cook for 2 to 3 minutes in your microwave (time may vary depending on your microwave). When done allow to sit in the bag for 1 minute then remove and roughly chop. Set aside to cool. Preheat oven to 350 degrees F. Cut baguette on a slight bias and lay out on a sheet tray. Drizzle with olive oil and season lightly with salt and pepper. Bake in the oven for 5 to 7 minutes until golden brown and crispy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18795,"Risotto With Pesto and Peas Kosher salt 3 leeks (white and light green parts only), thinly sliced
2 tablespoons unsalted butter 1 cup arborio rice 1/2 cup dry white wine (optional) 1 cup frozen peas, thawed 3/4 cup diced ham 3/4 cup prepared pesto
1 cup small fresh mozzarella balls or diced fresh mozzarella 1/2 cup grated Parmesan
Instructions: Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 18796,"Vegan Unagi Donburi 1/3 cup mirin 1/3 cup soy sauce 3 tablespoons vegan sugar 2 tablespoons plus 1 1/2 teaspoons vegan sake 1 heaping teaspoon grated ginger 2 scallions, thinly sliced 2 large Japanese or Chinese eggplant (about 1 pound), trimmed, peeled and halved crosswise, then cut lengthwise into slices about 1/3 inch thick Neutral oil, for brushing 6 scant cups steamed sushi rice Sansho pepper, for sprinkling, optional Toasted sesame seeds, for sprinkling, optional Instructions: Stir together the mirin, soy sauce, sugar, sake, ginger and half of the scallions in a small bowl until the sugar is dissolved. Set aside. Heat a large skillet (preferably nonstick) over medium heat until hot. Brush both sides of the eggplant slices with oil, add them to the skillet and cook, occasionally pressing down on each slice with tongs or a spatula, until golden brown, about 4 minutes. Flip the slices and cook, occasionally pressing down on each slice with tongs or a spatula, until golden brown on the other side, about 3 minutes more. Pour the reserved sauce into the skillet, lower the heat and simmer, covered, until the eggplant is almost tender and the sauce is reduced by about half, about 3 minutes. Flip and simmer, uncovered, until just tender and the sauce resembles a thick glaze, about 2 minutes more. Baste and remove from the heat. (If the sauce gets too thick during the cooking process, stir in a little water. Conversely, if the eggplant is tender, but the sauce is too thin, plate the eggplant and continue to reduce the sauce.) Divide the rice among 4 bowls and top with the eggplant slices, slightly overlapping. Drizzle with extra sauce, then sprinkle with sansho pepper and sesame seeds, if using, and the remaining scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18797,"Pretzel-Coated Chicken Thighs with Pineapple Dipping Sauce 5 ounces salted pretzels 1 1/4 cups panko breadcrumbs 6 tablespoons olive oil 1/2 cup all-purpose flour 1 cup buttermilk 1/4 cup plus 1 heaping tablespoon Dijon mustard Kosher salt and freshly ground black pepper 6 boneless skinless chicken thighs (about 1 1/2 pounds) 6 ounces canned pineapple chunks in heavy syrup 1 tablespoon chopped fresh chives Instructions:

1. Preheat the oven to 400 degrees F. Line 2 baking sheet with heavy-duty foil; place a cooling rack on one of the pans.
2. Pulse the pretzels in a food processor until finely ground. Pour the pretzel crumbs onto the baking sheet without the cooling rack. Add the panko and olive oil and stir to combine. Bake, stirring once, until the crumbs are slightly brown, about 5 minutes; allow the crumbs to cool.
3. Pour the flour onto a large piece of foil. Whisk together the buttermilk, 1/4 cup of the mustard, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the chicken thighs on both sides with a pinch of salt and pepper. Set up a breading station, starting with the chicken and followed by the flour, the buttermilk mixture, the pretzel crumb mixture and the pan fitted with a rack.
4. Dredge each piece of chicken first in the flour, then in the buttermilk mixture and then in the pretzel crumb mixture, making sure to press the pretzel coating into the chicken; place the chicken pieces on the rack. Bake until the chicken is brown and crispy, about 35 minutes, flipping the pieces halfway through cooking. Let cool 10 minutes, flipping the pieces halfway through so they stay crisp on both sides.
5. While the chicken cooks, put the pineapple chunks with their syrup, the remaining heaping tablespoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and process until smooth. Transfer the mixture to a small saucepan and cook over medium heat until the sauce is slightly thickened and resembles apple sauce, about 5 minutes. Set aside to cool slightly.
6. Place the chicken on a serving platter along with the pineapple dipping sauce. Be sure to serve the chicken in one even layer so the breading does not steam. Sprinkle both the chicken and the sauce with the chopped chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 18798,"Elsa's Brownies Nonstick cooking spray, for greasing the foil 6 ounces semisweet chocolate, chopped
4 ounces (1 stick) unsalted butter
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 ounces bittersweet chocolate, cut into pieces
Instructions: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 9-inch square baking dish with foil and grease with cooking spray. Melt the semisweet chocolate and butter in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth. Beat together the sugar and eggs in a stand mixer on medium-high speed until creamed, about 3 minutes. Pour in the chocolate mixture and whisk until combined well. Mix in the flour, baking powder and salt for about 2 minutes on medium speed. Stir in the bittersweet chocolate chunks and transfer the batter to the prepared baking dish. Bake until the top is shiny and set and the sides have begun to pull away slightly, about 35 minutes for fudgy brownies. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 18799,"Tempura Softshell Crabs with Asian Salad and Citrus Gastrique 4 large softshell crabs Essence, recipe follows 1 beaten egg 2/3 cup flour 1/2 cup cornstarch 1 cup cold soda water Salt and pepper 2 cups angel hair pasta, cooked and tossed with olive oil 1/2 cup julienned red peppers 1/2 cup julienned yellow peppers 1/4 cup julienned red onions 1/2 cup julienned napa cabbage 2 tablespoon chopped cilantro 2 tablespoon sesame oil 1 tablespoon soy sauce 1/4 cup chopped peanuts Salt and pepper 1 cup sugar 1/2 cup rice wine vinegar 1/4 cup fresh orange juice 1/4 cup fresh lemon juice *2 tablespoons chopped peanuts *2 tablespoons chopped chives *3 long chives 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: For the softshells: To clean, remove the tail, gills, and eyes. Season with salt and pepper. For the tempura batter: Whisk all the ingredients resulting in a smooth batter. Season with salt and pepper. Dip the softshell into the tempura batter, shaking off any excess. Remove the basket from the fryer. First, carefully holding the top of the softshell, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the softshell, top side down, into the oil. Fry for 2 to 3 minutes or until golden, flip the softshell over and continue frying for additional 2 to 3 minutes. Remove from the fryer and allow to drain on a paper-lined plate. To assemble, toss the salad ingredients in a large bowl. Mound the salad in the center of the platter. Arrange the softshell around the salad. Drizzle the gastrique over the entire platter. Garnish with the chopped peanuts, chopped chives, Essence, and long chives. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

Note: The wine pairing suggestions are based on general guidelines and may not be applicable to every individual's taste preferences." 18800,"Smoked Tomato Salsa 15 Roma tomatoes, halved One 7-ounce can chipotles in adobo sauce 1 1/2 tablespoons salt
1 tablespoon ground pepper
20 cloves (1 1/2 cups) roasted garlic
2 bunches fresh cilantro
2 jalapenos, stems removed and cut into fours
Juice of 2 limes Instructions: For the smoked tomatoes: Preheat a smoker for cooking at 225 degrees F. Place tomatoes in a pan in the smoker and let smoke, 2 hours. For the salsa: Add the smoked tomatoes, chipotles, salt, pepper, roasted garlic, cilantro, jalapenos, lime juice and 1 cup water to a food processor. Pulse until ingredients are combined and salsa is chunky. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 18801,"Jicama and Blood Orange Salad 1 medium jicama (about 3/4 pound) 3 blood oranges 1 papaya or mango or small piece of pineapple, well trimmed and cut into 1/2-inch cubes 1 small red onion, peeled and sliced thinly 1 teaspoon sea salt 1/4 to 1/2 dried habanero cl, stemmed, seeded, and finely chopped or cayenne pepper, to taste 3 tablespoons olive oil Juice of one lime 1 bunch cilantro leaves, washed 1 bunch mint leaves, washed Instructions: Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a bowl.
Peel the oranges and cut supremes by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices. Add remaining ingredients to the bowl and toss gently. Chill 2 hours and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 18802,"Bourbon Chicken Rice Bowl 1 lb. boneless, skinless chicken breasts, thinly sliced 2 tablespoons bourbon 2 tablespoons soy sauce 1 tablespoon sugar 1 pound broccoli florets 4 carrots, thinly sliced at an angle 2 tablespoons vegetable oil 1 onion, thinly sliced 5 cups cooked rice Instructions:

1. In a medium bowl, combine the chicken, bourbon, soy sauce, and sugar until well-mixed and let stand while you cook the vegetables.\n\n2. Bring a large saucepan of water to a boil. Add the broccoli and carrots and cook until just tender, about 4 minutes. Drain well and reserve.\n\n3. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 3 minutes. Add the chicken and its marinade. Cook, stirring occasionally, until the meat just loses its pinkness, about 3 minutes. Divide the rice among serving bowls and top with the chicken and vegetables.\n\n4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands when complete. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required. ","[Bourbon, Merlot, Pinot Grigio, Sauvignon Blanc]" 18803,"The Black Rose 1 1/2 ounces Irish whiskey 1 ounce Malbec red wine or other full-bodied red wine 1/2 ounce grenadine or cherry juice
   1/2 ounce raspberry liqueur
   2 drops vanilla extract
   1 Pickled cherry, pitted, for garnish, store-bought or homemade, recipe follows 3 cups white vinegar 2 tablespoons sugar
   Pinch salt
   1 pound pitted cherries, fresh or thawed frozen Instructions: Fill a shaker with ice. Add the whiskey, wine, grenadine, raspberry liqueur and vanilla extract and shake. Strain the cocktail into a tall glass filled with ice and garnish with a pickled cherry. Bring the wine, vinegar, sugar, salt and 1 cup water to a boil in a saucepan and cook until the sugar is dissolved. Remove from the heat and allow to cool slightly. Pour the liquid over the cherries in a bowl or jar and cool let completely before covering. Keep in the refrigerator for up to 2 weeks. ","[Malbec, Raspberry Liqueur, Cherry Wine]

" 18804,"Swiss Chard 2 large bunches Swiss chard 1 tablespoon olive oil 4 strips thick-sliced bacon, cut into 1/2-inch pieces 1 large onion, sliced 3 garlic cloves, sliced 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 2 teaspoons balsamic vinegar Instructions: Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons. Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper. Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18805,"Grilled Baby Artichokes with Mixed Herbs Vinaigrette 2 lemons, halved
2 tablespoons olive oil
2 tablespoons kosher salt 15 baby artichokes, trimmed
2 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon finely grated lemon zest
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Canola oil, for brushing
2 tablespoons chopped fresh mint 2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
Pinch red pepper flakes Grilled Italian bread, for serving
Instructions: For the artichokes: Fill a large pot with cold water. Squeeze the lemons into the water, and then drop them into the pot. Add the olive oil and salt. Add the artichokes and cook until a paring knife inserted into the center meets with a little resistance, about 15 minutes. Drain and shock in cold water for 30 seconds. Drain again and transfer to a sheet lined with paper towels to dry. While the artichokes are cooking, make the vinaigrette: Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Heat a charcoal or gas grill to high. Halve the artichokes, brush with canola oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides, about 2 minutes per side. Transfer to a large bowl and toss with the vinaigrette, herbs and red pepper flakes. Serve with grilled Italian bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18806,"Lime-Coconut Custard Pie 1 sheet refrigerated pie dough (half of a 14-ounce box) 2 tablespoons all-purpose flour, plus more for dusting 2 large eggs 1/4 cup coconut oil, melted 1 1/4 cups half-and-half 1 1/4 cups plus 1 tablespoon sweetened shredded coconut 3/4 cup sugar Finely grated zest of 2 limes, plus the juice of 1 lime 1/2 cup cold heavy cream 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; fold the overhanging dough under itself and crimp as desired. Whisk the eggs in a large bowl. Stir in the coconut oil, half-and-half, 1? cups shredded coconut, the sugar, flour, lime juice and all but ? teaspoon lime zest. Pour into the prepared crust. Bake until the filling is set and the crust is golden brown, 50 to 55 minutes. (Tent the crust with foil if it is browning too quickly.) Transfer to a rack and let cool completely, 1 to 2 hours. Meanwhile, spread the remaining 1 tablespoon shredded coconut on a baking sheet and bake until golden brown, 3 to 5 minutes. Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Spoon the whipped cream onto the pie. Sprinkle with the toasted coconut and reserved lime zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 18807,"Soy Sauce Chow Shrimp Egg Noodles Kosher salt 12 ounces (about 7 small bundles) dried shrimp egg noodles 12 ounces protein of choice, such as peeled and deveined shrimp or cut-up boneless, skinless chicken thighs or breast, sirloin or pork tenderloin 2 tablespoons plus 1/2 teaspoon light soy sauce 2 1/4 teaspoons sugar 1 teaspoon cornstarch 1 small onion or 2 shallots, thinly sliced lengthwise 5 scallions or garlic chives, cut into 2-inch pieces, white and green parts separated 1 tablespoon oyster sauce 2 teaspoons dark soy sauce 1 1/2 teaspoons fish sauce 1 teaspoon toasted sesame oil 1/4 teaspoon freshly ground white pepper (or black pepper) 3 tablespoons vegetable oil 8 ounces leafy greens, such as bok choy, napa cabbage or green cabbage, thinly shredded (or bean sprouts) 1 1/2 teaspoons Shaoxing wine, optional Instructions: Bring a wok or a large pot of water to a boil and add 2 tablespoons salt. Cook the dried noodles until just softened and the noodles have separated, 2 to 3 minutes. Drain and run the noodles under cold water. Drain thoroughly. Cut your choice of protein into 1/2-inch-thick slices (if using shrimp, leave them whole). Whisk 2 teaspoons of the light soy sauce, 1/4 teaspoon of the sugar and the cornstarch together in a small bowl until combined. Add the protein, toss to coat and set aside to marinate. Mix the remaining 1 tablespoon plus 1 1/2 teaspoons light soy sauce with the oyster sauce, dark soy sauce, sesame oil, ground white pepper and the remaining 2 teaspoons sugar in a small bowl until the sugar has dissolved. Set the seasoning sauce aside. Heat a wok or a large skillet over high heat until smoking. Swirl 2 tablespoons of the vegetable oil around the hot wok and heat until smoking again. Spread the cooked noodles in a thin even layer and fry undisturbed until the noodles are crisp on the bottom, about 4 minutes. Flip and fry until the other side is crisp, about 2 minutes. Transfer noodles to a plate and set aside. Heat the wok over high heat until smoking. Swirl in the remaining 1 tablespoon vegetable oil, spread the marinated protein in an even layer and cook undisturbed until browned on the first side, about 2 minutes. Flip the protein and stir-fry until seared on the other side, about 1 minute. Add the onion and the white parts of the scallions and stir-fry until softened and starting to brown and the protein is cooked through, about 3 minutes. Add the bean sprouts or leafy greens, cooked noodles and seasoning sauce in this order. Stir-fry until the sauce is evenly distributed. Swirl the shaoxing wine around the sides of the wok, toss in the green parts of the scallions and stir-fry until combined. Enjoy hot! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18808,"Skillet Lasagna 1/4 cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, sliced 1 1/2 pounds ripe tomatoes, diced 4 tablespoons chopped fresh basil and/or parsley, plus more for garnish Kosher salt and freshly ground black pepper 1 cup ricotta cheese 1 large egg 2 tablespoons freshly grated Parmesan cheese, plus more for garnish 6 sheets no-bake lasagna noodles 1 carrot, peeled into ribbons 1 zucchini, peeled into ribbons 3 1/2 cups baby spinach 1/3 pound mozzarella, thinly sliced Instructions: Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook's Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce. Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes. Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 18809,"Spicy Tuna Roll 1/2 cup fresh, raw tuna, cubed 2 tablespoons mayonnaise 2 dashes red pepper sauce Nori seaweed Prepared sushi rice 1 bunch radish sprouts Instructions: In a small bowl, mix together tuna with mayonnaise and red pepper sauce. 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 2 tablespoons spicy tuna across rice. 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. Garnish with radish sprouts. Serve with wasabi, soy sauce and pickled ginger. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 18810,"Cranberry and White Chocolate Pecan Pie 1 pie crust (for double crust 9-inch pie) 1 1/3 cups cranberries, fresh or frozen 1 cup halved pecans 1 cup white chocolate or vanilla flavored chips 3 eggs 3/4 cup firmly packed brown sugar 3/4 cup light corn syrup 3 tablespoons all-purpose flour 1 teaspoon grated orange peel Instructions: Preheat oven to 400 degrees F. Roll out the bottom crust and arrange in a 9-inch pie pan. Layer cranberries, pecans and chips in the crust-lined pan. In a large bowl, beat the eggs. Add brown sugar, syrup, flour, and orange peel and blend well. Pour over cranberry mixture. Bake for 35 to 40 minutes or until crust is golden brown and filling is set in center. Cover with spray-coated foil after 25 minutes of baking. Cool completely, approximately 2 hours. If desired, serve with whipped cream. Garnish as desired. Store in refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 18811,"Cranberry Bog Cocktail 4 ounces champagne 1 ounce cranberry juice Whole cranberries, for garnish Mint leaves, for garnish Instructions: Combine champagne and cranberry juice in a champagne flute. Drop a few whole cranberries in the glass and garnish with mint leaves. ","[Champagne, Sauvignon Blanc, Riesling]" 18812,"Mini Burgers 1/2 cup ketchup 1/4 cup yellow mustard
1 cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Cajun seasoning
4 tablespoons grapeseed oil 4 tablespoons unsalted butter
12 slider buns
Twelve 3-ounce burger patties
Salt and pepper to taste Salt and pepper to taste
12 slices American cheese
24 slices Roma tomato
3 cups shredded romaine lettuce
Instructions: For Paul's burger sauce: In a medium bowl, whisk together all of the sauce ingredients. For the burgers: Heat a large cast-iron skillet over medium-high heat until almost smoking. Add about 1 tablespoon of oil and 1 tablespoon of the butter to the skillet. When the butter has melted, working in batches, open the buns and toast them in the skillet until they are golden brown. Wipe out the skillet and reheat it over medium-high heat. Season the burger patties with salt and pepper. Working in batches and using more of the oil and butter, place some of the burger patties in the skillet (do not crowd the pan). Cook until the burgers are well seared (about 3 minutes) and flip. Place a slice of cheese on each burger and continue to cook the burgers for 2 minutes longer. Cover the skillet to melt the cheese and steam the burgers. Continue until all the burgers are cooked, adding more oil and butter to the skillet between batches as necessary. Spread each side of the buns with about 2 teaspoons of Paul's burger sauce. Season the tomato slices with salt and pepper and place the tomatoes on the bottoms of the buns. Place the cooked burger patties on top of the tomatoes and then top the burgers with shredded lettuce. Secure the tops of the buns on the burgers with frilled toothpicks or small bamboo skewers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 18813,"Wonton Plum Shortcakes 2 tablespoons unsalted butter 2 medium-size plums 1/4 cup sugar 1/2 teaspoon ground ginger 8 wonton wrappers 1 cup heavy cream 1/4 teaspoon pure vanilla extract Instructions: Preheat the oven to 425 degrees. Melt the butter in the butter warmer or saucepan. Halve and pit each plum, and slice each half into 6 wedges. Place the wedges, 2 tablespoons of the sugar, and the ginger in one of the bowls and toss to combine. Brush both sides of each wonton wrapper with a little melted butter. Place on the baking sheet and sprinkle them with 1 tablespoon of the sugar. Bake until golden brown, 3 to 4 minutes. Watch them carefully; after they brown, they will burn quickly. Combine the heavy cream, vanilla, and the remaining 1 tablespoon sugar in the other bowl and whip with the mixer until soft peaks form. To assemble the dessert, place 1 wonton on each of the dessert plates. Place 3 plum slices on top of each wonton, and top with a dollop of the whipped cream. Lay the remaining 4 wontons on top of each pile of fruit and cream, and place 3 plum slices and a dollop of whipped cream on the second wonton. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 18814,"Shrimp and Cheddar Grits 4 cups water 2 cups uncooked quick grits 6 ounces raw chopped shrimp 1/4 teaspoon salt 4 tablespoons butter (1/2 stick) 4 tablespoons sliced scallions (5 to 6 scallions) 2 tablespoons diced tomatoes (about 1 plum tomato) 1 teaspoon chopped fresh cilantro plus several small sprigs for garnish 4 ounces shredded Cheddar Salt and freshly ground black pepper Instructions: Bring water to a boil. Add grits, chopped shrimp, reduce heat to low and cook until grits are soft, about 5 minutes. Remove from heat and stir in butter, scallions, tomatoes, cilantro, and cheese. Season, to taste, with salt and freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 18815,"Triple Berry Baked Brie 1 sheet frozen puff pastry, thawed 1/3 cup Smucker's? Orchard's Finest? Northwest Triple Berry Preserves 8 ounces round baby wheel brie cheese 1/4 cup chopped hazelnuts or pecans 1 large egg 1 tablespoon water Assorted crackers, pear slices and/or apple slices Instructions: HEAT oven to 400 degrees F. Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry. Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts. Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps. WHISK egg and water in small bowl. Brush seams with egg mixture. Place seam-side down on baking sheet. Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture. BAKE 25 minutes or until golden brown. Let stand 20 minutes before cutting. Serve with crackers and sliced fruit. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18816,"Hearty Lamb and Lentil Stew 1 pound lentils, rinsed and picked over to remove debris 1/2 pound lean lamb cubes 6 cups reduced-sodium vegetable or chicken broth 1 (28-ounce) can diced tomatoes 3 tablespoons tomato paste 1 tablespoon balsamic vinegar 1 chopped onion 2 celery stalks, chopped 2 carrots, chopped 3 cloves garlic, minced or 3 teaspoons pre-minced garlic 2 teaspoons dried rosemary 1 teaspoon dried thyme 2 bay leaves 1/4 cup chopped fresh parsley leaves Salt and ground black pepper Instructions: In a slow cooker, combine all ingredients but the parsley, salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper. ","[Rhone Blends, Tempranillo, Barolo, Dolcetto]" 18817,"Watermelon Granita 4 cups seedless watermelon chunks 1/2 cup sugar Juice of 1 lemon Instructions: Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in cups. ","[Prosecco, Moscato, Vinho Verde]" 18818,"Sauteed Sea Bass Fillet with Cucumber 1/2 of a cucumber, peeled and thinly sliced 4 tablespoons whole butter 1 teaspoon sugar 2 (4-ounce) sea bass fillets 1/2 cup flour 3 tablespoons clarified butter 2 tablespoons freshly squeezed lemon juice Instructions: In a medium heated saute pan, add 1 tablespoon whole butter. After melted, stir in sugar. When incorporated, add cucumber slices. Cook for about one to two minutes on each side, or until softened. Set aside on a heated dish. Dredge fillets in flour. In a separate medium heated saute pan, heat clarified butter. Add fillets. Cook for approximately three to four minutes on the first side and a minute or two on the other. Remove from pan. Set aside on a heated dish. Allow pan to cool briefly. Add whole butter to the pan and allow it to brown slightly. Sprinkle the fillets with lemon juice and then pour mixed butters (beurre noisette) over the top. Garnish with cucumbers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18819,"Lemon Spaghetti Salt 1 pound spaghetti 3 tablespoons extra-virgin olive oil, 3 turns of the pan 4 cloves garlic, finely chopped 1/2 teaspoon crushed red pepper flakes 2 lemons, zested and juiced 1/2 to 3/4 cup heavy cream 1 cup grated Parmigiano Reggiano Handful flat-leaf parsley, finely chopped 1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced Instructions: Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot. Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes. When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble. Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce. Top the plates of pasta or platter with remaining cheese, parsley and basil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 18820,"Individual Lettuce Chopped Salad 1 head butter lettuce Iced water 1 tomato, diced 1 red onion, julienned 1/2 English cucumber, diced 2 oranges, peeled and segmented 12 black grapes, halved 1 avocado, pitted and flesh diced 12 (16/20) jumbo shrimp, peeled, cooked and diced 1 lemon, juiced 1/8 cup light olive oil Pinch salt Pinch freshly ground black pepper 2 teaspoons chopped chives, for garnish Instructions: Remove the lettuce leaves from the head and using scissors cut each leaf into round shaped cups. Add to a bowl of iced water and refrigerate until needed. In a large bowl add all the remaining ingredients, except the chives, and mix well. Remove lettuce cups from the water and pat dry with paper towels. Fill the cups with the fruit and vegetable mixture and transfer to serving plates. Garnish the salads with chopped chives and serve. Cook's Note: Add lobster and crabmeat, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18821,"Red Wine-Braised Brisket Roulade 1 8-ounce bag pearl onions 5 thyme sprigs 2 bay leaves 1 tablespoon juniper berries 1 4-pound flat-cut brisket, trimmed Kosher salt and freshly ground pepper 3 medium carrots, halved crosswise and quartered lengthwise 3 medium parsnips, halved crosswise and quartered lengthwise
2 to 3 tablespoons extra-virgin olive oil 5 cloves garlic, smashed 1 large shallot, sliced 2 tablespoons tomato paste 2 tablespoons all-purpose flour 1 750-ml bottle dry red wine 1/4 cup brandy 7 ounces fresh veal demi-glace (such as D'Artagnan) 2 tablespoons unsalted butter 1/4 cup chopped fresh parsley, plus more for topping Instructions: Trim the pearl onions and cut a slit up the sides from root to tip. Transfer to a bowl and cover with hot water; let sit 30 minutes to soften, then drain and peel; set aside. Meanwhile, wrap the thyme, bay leaves and juniper berries in a square of cheesecloth and tie closed; set aside.
Butterfly the brisket: With your knife parallel to the cutting board, slice the brisket in half horizontally almost all the way through, leaving one side attached; open like a book. (If the brisket is triangular, cut from the pointed side toward the wider side.) Pound with the flat side of a meat mallet until about 3/4 inch thick, if needed.
Season the brisket with salt and pepper and arrange with the wider of the two short sides in front of you. Arrange the carrots and parsnips horizontally across the brisket, close to the side in front of you. Starting from this side, roll the brisket over the vegetables to make a tight log and set seam-side down. Tie in 2-inch intervals using kitchen twine, then tie across the length, tucking in the ends. Season with salt and pepper.
Preheat the oven to 250 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven over high heat. Add the brisket and cook, turning, until browned all over, 12 to 15 minutes. Remove to a plate.
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil if the pot looks dry, then add the garlic, shallot and tomato paste and cook, stirring, until golden, about 1 minute. Sprinkle in the flour and cook, stirring constantly, until golden, about 1 minute. Add the wine, brandy, pearl onions and cheesecloth bundle and bring to a boil. Whisk in the demi-glace and 1 cup water and return to a boil.
Nestle the brisket in the liquid and return to a boil. Cover and transfer to the oven. Bake, turning halfway through, until the brisket is tender and a thermometer inserted into the center registers 190 degrees F to 200 degrees F, about 4 hours. Remove from the oven, uncover and turn the brisket. Let rest in the sauce at least 30 minutes.
Transfer the brisket to a cutting board. Discard the cheesecloth bundle. Skim the fat off the top of the sauce and cook over high heat until thick and glossy, 15 to 20 minutes. Remove from the heat and whisk in the butter, then stir in the parsley.
Remove the twine from the brisket and cut into 1-inch-thick slices. Transfer the sauce and brisket to a platter; top with more parsley.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 18822,"Grilled Holiday Honey Ham 1 (12 to 14-pound) fully-cooked, bone-in ham, preferably shank-end 2 tablespoons light brown sugar 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 2 teaspoons ground cumin 2 teaspoons ground ginger 1 teaspoon mustard powder 1 teaspoon ground cinnamon 1 stick (1/2 cup) butter 3 tablespoons chopped fresh thyme leaves 3/4 cup honey 1/4 cup apple cider vinegar Instructions: Trim the ham of any excess fat, but leaving 1/4-inch of fat on the ham. With a sharp knife, score the fat on the top of the ham. Place the ham on a large rimmed baking sheet. Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. Reserve 1 tablespoon of the dry rub mixture for the glaze. Season the ham with the remaining dry rub. Place plastic wrap over the ham and put it in the refrigerator for 8 to 12 hours. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor. Preheat your charcoal grill to 300 degrees F for indirect heat. Place the baking sheet with the ham on the grill grates, with the ham flat side down. Cover the grill and let the ham cook for 2 hours. Heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until smooth. Brush the ham with the glaze, cover with grill lid, and grill for 30 minutes more, basting the ham every 10 minutes with the glaze. Remove to a platter, let rest for 30 minutes, then carve and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18823,"Chopped Asparagus Salad Kosher salt and freshly cracked black pepper 1 pound medium asparagus, trimmed 1 small shallot, chopped 1 to 2 tablespoons champagne vinegar 2 to 3 tablespoons garlic-infused extra-virgin olive oil 1/4 pound chunk Parmesan Instructions: Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces. In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18824,"Caramel Popcorn Balls Chocolate sprinkles 1 stick (1/2 cup) unsalted butter 1/2 teaspoon baking soda 1/4 teaspoon salt Melted chocolate Rainbow sprinkles Mini chocolate chips Chopped nuts Nonstick cooking spray 1 bag plain microwave popcorn 1 cup firmly packed brown sugar 1/2 cup honey Instructions: Grease a large mixing bowl and baking sheet with nonstick cooking spray. Cook the popcorn according to packaging instructions and dump into the prepared mixing bowl. Combine the brown sugar, honey and butter in a medium heavy pot and cook over medium heat, stirring constantly until it boils. Continue to cook, stirring only occasionally, to prevent it from sticking, until a sugar thermometer inserted reaches 300 degrees F, about 10 minutes. Turn off the heat and add the baking soda and salt, stirring rapidly. Immediately pour the caramel over the popcorn, tossing to coat. Cool until the mixture is cool enough for handling, about 5 minutes. Using a bowl of water to dampen hands, shape the popcorn into balls about 3 1/2 inches in diameter. Place the caramel popcorn balls on the prepared baking sheet and pierce with a lollipop stick or skewer.
Then drizzle the popcorn balls with the melted chocolate and decorate. ","[Syrah, Zinfandel, Merlot, Cabernet Sauvignon]" 18825,"Chocolate-Dipped Peeps Cookies 6 graham cracker sheets 12 marshmallow chicks, such as Peeps
12 ounces bittersweet chocolate, chopped
3 tablespoons virgin or extra-virgin coconut oil
Instructions: Line a baking sheet with parchment. Stack the graham crackers, wrap in a large, damp paper towel and microwave until soft, about 30 seconds. Cut out 12 cookie rounds with a 2-inch round cookie cutter.
Arrange 6 rounds on a large microwave-safe plate. Top each round with a marshmallow chick and microwave until they expand and are soft, about 30 seconds. Press the marshmallow down onto the graham cracker using your fingers to shape into a small dome. Arrange 2-inches apart on the prepared baking sheet. Repeat with the remaining 6 graham cracker rounds and marshmallow chicks.
Add the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes.
Dip the bottoms of the graham crackers into the chocolate mixture and place back on the prepared baking sheet. Spoon the remaining chocolate over the tops of each marshmallow and let it drip to coat completely. Freeze until the chocolate is hardened, about 5 minutes. Trim away any excess chocolate around the edges with a paring knife before serving. ","[Reds: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 8 oz ziti pasta 1 lb ground beef 1 onion, finely chopped 2 cloves garlic, min" 18826,"Lobster Enchiladas With Roasted Poblano Sauce 2 medium jalapenos, finely diced 2 extra-large tomatoes, finely diced
1 large red onion, finely diced Juice of 2 medium limes 2 ounces chopped fresh cilantro 15 poblano peppers 1 medium onion, diced
2 ounces plus 1/2 cup unsalted butter
8 cloves garlic, minced
One 48-ounce can chicken stock
4 sprigs fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon taco seasoning
1 teaspoon salt and pepper
1/2 cup all-purpose flour One 8-ounce spiny Florida lobster tail, shelled 1/2 cup white wine Three 6-inch corn tortillas
4 ounces shredded Cheddar-jack cheese
3 large tomatoes, diced into 1/2-inch cubes
Lemon wedge and fresh cilantro sprig, for serving Instructions: For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes. For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems. Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot. For the enchiladas: Preheat oven to 420 degrees F. Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 18827,"Basque Eggs My Way 2 tablespoons olive oil 2 onions, sliced 2 cloves garlic, minced 2 hot cl peppers, minced, or piment d'espelette 1 green pepper, cut into thin julienne 1 red pepper, cut into thin julienne 1 pound/500 g tomatoes, seeded and quartered or chopped Kosher salt and freshly ground black pepper 4 eggs 8 slices Bayonne ham or prosciutto Toasted baguette, for serving Instructions: Heat the olive oil in a saute pan. Add the onions and cook until soft. Add the garlic, cl peppers, green peppers and red peppers. Cook until tender. Finally, add the tomatoes, season with salt and black pepper, cover and cook 10 minutes. Remove the lid and continue cooking until the juices have evaporated and everything is soft and melded.
Crack the eggs into the pan, spaced evenly apart. Sprinkled with more salt and black pepper. Cover and cook until just done, with the yolks still nice and runny. Meanwhile, make four \nests\ of ham on serving plates. When the eggs are done, lift them along with their peppery garnishes with a spatula into the nests. Serve very hot with toasted baguette. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 18828,"Almond Pound Cake with Lemon 1/2 cup fragrant almond oil 5 tablespoons unsalted butter, softened to room temperature 3/4 cup sugar 12 ounces almond paste, cut into pieces 2 large lemons, zested and juiced 5 large eggs 1/2 cup flour mixed with 1 teaspoon baking powder 1/3 cup lemon juice 2 tablespoons sugar Instructions: Using a tablespoon or so of the almond oil, lightly oil the bottom of an 8-inch cake pan. Line with a round of parchment, lightly oil this with another tablespoon or so of the oil and then dust with flour shaking out the excess. With an electric mixer beat the butter, remaining oil (you should have around 1/3 cup) and sugar together until fluffy, about 4 minutes. Add the almond paste, lemon zest and juice and beat until smooth. Beat in the eggs 1 at a time making sure each is fully incorporated before adding the next. Fold in the flour and baking powder. Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55 minutes or until a cake tester comes out nearly clean. While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir until sugar is dissolved. Remove from heat and set aside to cool. When cake is done, cool on a rack for 15 minutes and then turn cake out to cool completely. Transfer cake, topside up to a plate and brush glaze over the top so that it soaks in completely. Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18829,"Donna Hanover Crab Over Rice 2 shallots 2 tablespoons butter or olive oil 2 tablespoons white wine 11/2 quarts heavy cream 1 pound crab meat 1 or 2 chopped scallions 1 pinch black pepper Salt to taste Cooked rice Instructions: Lightly saute shallot with butter or olive oil -- just enough to soften. Add 2 tablespoons of white wine, let it reduce, then add heavy cream, let reduce. When it starts to thicken, add crabmeat and scallions -- cook on low flame for 10 minutes. Serve over prepared rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 18830,"How to Steam a Crab Crabs Beer or Vinegar Crab boil seasoning Instructions: Get a black steamer. Put crabs in water. Add seasoning. Put more crabs on top. Let them steam for 40 minutes. When you put them in they are blue-green, but wait until their shells are orange-red and their bellies turn white. Then you can take them out, they're ready to eat. ","[Chardonnay, Sauvignon Blanc, Riesling]" 18831,"Candied Bacon Bites 10 slices bacon One 12-ounce can cola
Nonstick cooking spray, for the cooling rack 3/4 cup unpacked light brown sugar
2 teaspoons sweet paprika
1 teaspoon ground black pepper
Instructions: Put the bacon in a container so it lays flat. Pour over the cola to cover. Refrigerate and let soak 2 to 3 hours. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil, place a cooling rack over top and spray with cooking spray. Drain the bacon from the cola, place on the cooling rack and pat dry. Combine the brown sugar, paprika and black pepper in a bowl and toss to combine and loosen up the brown sugar. Sprinkle the brown sugar mixture on both sides of the bacon, pressing and patting so it adheres. Place the slices on the cooling rack; they can be close to one another but shouldn\u2019t touch. Bake until the bacon is deeply caramelized but still pliable (it will crisp as it cools), about 20 minutes. Flip the bacon occasionally as it cools to crisp on both sides. Let cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 18832,"Green Tea Rocket 1 1/2 ounces orange liqueur 1/2 ounce vanilla vodka 1 bag green tea 2 dashes orange bitters 1/2 teaspoon grated orange zest 6 ounces hot water Instructions: Combine the orange liqueur, vodka, green tea bag, bitters and orange zest in a large mug. Add the hot water and steep for 3 minutes. Heat a cocktail glass by placing under hot running water. Stir the cocktail and strain into the glass; serve hot. ","[Sak, Shiraz, Riesling]" 18833,"Rosti Potatoes 2 1/4 pounds peeled and grated Yukon Gold or yellow potatoes 3 ounces melted butter Salt and pepper Chopped parsley, for garnish Instructions: Peel and coarsely grate the potatoes. Combine the potatoes with the melted butter, salt and pepper and mix well. Heat a 10-inch saute pan on medium high heat, lightly grease, and add the potato mixture, form into a cake shape. Cook the potatoes until they are golden brown. Flip the \cake\ and cook the other side until it is golden brown. Remove from the pan and garnish with chopped parsley. ","[Chardonnay, Riesling, Sauvignon Blanc]" 18834,"Peanut Swirl Brownies 1 pound unsalted butter 1 pound plus 12 ounces semisweet chocolate chips, divided 6 ounces unsweetened chocolate 6 extra-large eggs 3 tablespoons instant coffee granules 2 tablespoons pure vanilla extract 2 1/4 cups sugar 1 1/4 cups all-purpose flour, divided 1 tablespoon baking powder 1 teaspoon kosher salt 3/4 cup smooth peanut butter Instructions: Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 18835,"Peasant Salad 1 cup plain yogurt 1/4 cup red wine vinegar 3 tablespoons olive oil 1/2 lemon, juiced 2 teaspoons garlic powder 1 teaspoon paprika Salt and pepper, to taste 6 Roma tomatoes, sliced 1/2 red onion, sliced 4 kirby cucumbers, sliced 2 tablespoons capers 1 bunch mint leaves 8 stuffed grape leaves Instructions: For dressing: whisk together yogurt, vinegar, oil and lemon until smooth. Season with garlic powder, paprika, salt and pepper. Refrigerate until needed. On a large platter, layer tomatoes, onion and cucumbers. Top with capers, mint and grape leaves. Drizzle with yogurt dressing before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18836,"Healthy Oatmeal, Date and Chocolate Chunk Cookies 1 1/2 cups rolled oats 2/3 cup packed dark brown sugar 6 tablespoons unsalted butter, at room temperature 1 large egg 1 teaspoon vanilla extract 3/4 cup whole wheat pastry flour or white whole wheat flour 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon fine salt 3/4 cup chopped pitted dates 1/2 cup semisweet chocolate chunks Instructions: Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more. In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand. Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18837,"Herbed Spaghettini 3/4 pound spaghettini or spinach spaghetti 4 scallions 1/4 cup, packed fresh parsley leaves 1 stick softened butter 1 tablespoon dried tarragon 3/4 teaspoon grated lemon zest 2 tablespoons lemon juice 1/2 cup ricotta or fresh goat cheese 1/4 cup heavy cream or mascarpone (optional) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until tender, but still firm to the bite, from 7 to 10 minutes. In a food processor puree until smooth the scallions, parsley, butter, tarragon, lemon zest, lemon juice and ricotta cheese (and optional heavy cream). Season to taste with salt and pepper. Drain the pasta, reserving 1/4 cup of the cooking water. Return pasta to pot, off heat, add the cheese mixture and reserved cooking water and toss thoroughly. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 18838,"Fiesta Chicken Drummettes 1 lb Chicken Drummettes 4 tsp Mrs. Dash? Fiesta Lime Seasoning Blend Instructions:

1. Preheat oven to 350 degrees F. Lightly brush the chicken drummettes with olive oil.
2. Sprinkle Mrs. Dash? Fiesta Lime Seasoning Blend on all sides.
3. Bake for 30 minutes or until chicken is cooked through. ","[Sauvignon Blanc, Vermentino, Pinot Grigio, Rioja]" 18839,"Black Sesame Buche de Noel Nonstick cooking spray, for the pan 1 cup cake flour
   1 teaspoon baking powder
   1/2 teaspoon kosher salt
   5 large eggs, separated
   1 cup granulated sugar
   1 teaspoon almond extract
   1 teaspoon vanilla extract
   Zest of 1 orange Powdered sugar, for dusting
   2 sticks unsalted butter, softened 4 cups confectioners' sugar (from a 1-pound box)
   1/4 cup finely ground black sesame seeds (available online or at Asian grocery stores)
   2 tablespoons whole milk
   1 teaspoon vanilla extract
   1/4 teaspoon kosher salt
   2 cups sweetened flaked coconut 1/2 cup matcha powder Marzipan, for making mushrooms Instructions: For the almond orange sponge cake: Preheat the oven to 400 degrees F. Grease a 13-by-18-inch half-sheet pan with cooking spray and line with parchment paper. Grease the parchment paper and set aside. Whisk together the flour, baking powder and salt in a medium bowl. Set aside. Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. Slowly add 1/4 cup granulated sugar while beating. Continue beating until shiny medium stiff peaks form, about 2 minutes. Remove the egg whites to a medium bowl and set aside.
   Add the egg yolks and remaining 3/4 cup granulated sugar to the same bowl of the stand mixer with the same whisk attachment (no need to wash). Add the almond and vanilla extracts as well as the orange zest. Beat on medium speed until pale yellow and doubled in volume, 1 to 2 minutes. Gently fold in the egg whites. Finally, fold in the flour mixture until just incorporated.
   Spread the batter in the prepared pan. Bake until the top is springy, 10 to 12 minutes.
   Use an offset spatula to loosen the edges of the cake. Immediately invert the cake onto a clean dish towel dusted with powdered sugar. Remove the parchment paper. Using the towel, fold the long end of the cake towards the center, continuing to roll the cake into the towel (this will help shape the cake when the buttercream is added). Transfer to a rack, seam-side down, to cool completely.
   For the black sesame buttercream: Put the butter and confectioners' sugar in a stand mixer fitted with the whisk attachment. Beat on low speed until combined, then add the sesame paste, milk, vanilla and salt and increase the speed to medium. Beat until smooth.
   For the decorations: Combine the coconut with the matcha powder in a medium bowl. Shape the marzipan into mushrooms. Assembly: Unroll the cake on a clean work surface and remove the towel. Spread a third of the buttercream on the inner side of the cake, frosting all the way to the edges. Gently roll back into a log. Trim the ends of the roll, then cut a quarter of the log off on a diagonal. Place the larger log on a large serving platter. Attach the smaller log to the side of the cake with some buttercream to resemble a branch on the yule log. Spread the remaining buttercream on the buche de Noel to cover, but leave the cut sides unfrosted to show the swirl. Run an offset spatula or spoon over the buttercream for the appearance of rough tree bark. Sprinkle the matcha coconut around the cake to resemble moss. Place the marzipan mushrooms around the cake, gently pressing them into the frosting. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18840,"Farro Salad with Citrus Vinaigrette 1 cup farro 2 teaspoons kosher salt 2 1/2 cups water or vegetable stock Zest of 1 orange 2 tablespoons minced shallot 2 teaspoons Dijon mustard 3 tablespoons white balsamic vinegar 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup lightly packed baby arugula 1/2 cup diced red bell pepper 1 orange, peeled and cut into wheels 1/2 cup Marcona almonds 1/3 cup prunes, chopped 1/3 cup dried cherries, chopped 1/4 cup 1/4-inch-diced red onion 1/2 cup 1/4-inch-diced tart apple or firm pear Instructions: You'll need: Stovetop or propane burner, large heavy saucepan. To make the farro: In a large heavy saucepan over medium-high heat, combine the farro, salt, and water (or stock, if using). Bring to a simmer, cover, and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking; you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
   While the grains are simmering, make the vinaigrette:
   Whisk together the orange zest, shallot, mustard, vinegar, and olive oil. Add salt and pepper to taste and set aside.
   To serve, toss the farro with 3 tablespoons dressing and transfer it to a large serving bowl. In the same bowl, combine the arugula with the diced pepper, orange wheels, almonds, prunes, cherries, onion, and apple and gently toss with 3 tablespoons of the dressing, adding more as needed. ","[Chardonnay, Vermentino, Grner Veltliner, Riesling]

" 18841,"Tequila Refresca Ice cubes 1 ounce tequila, white or gold Dash Campari 6 ounces grapefruit soda,(recommended: Fresca) Small wedge fresh pineapple, grapefruit, and lime Instructions: Fill a goblet or rocks glass with ice cubes. Add the tequila and a dash of Campari to give the drink a slight blush and balance the sweetness of the soda. Top off with the grapefruit soda. Skewer the fruit and stir into the cocktail. Drink. Serve with a plate of wedged pineapple, a small bowl of your favorite chili powder, and coarse salt, for dipping. ","[Tequila, Campari, Grapefruit Soda]" 18842,"Citrus Tilapia en Papillote 2 tablespoons extra-virgin olive oil 1 tablespoon soy sauce 2 teaspoons grated ginger 1 clove garlic, mashed Zest of 1 lemon Zest and juice of 1 orange
Four 4-ounce tilapia fillets 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 cups fresh baby spinach, for serving Grilled Summer Relish, recipe follows 2 scallions, white and pale green parts only 1 ear corn 1 orange bell pepper 1 yellow squash, halved lengthwise 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper
2 tablespoons fresh lemon juice (from about 1 lemon) 1 teaspoon white wine vinegar Instructions: Preheat the grill to medium heat. Fold four sheets of foil in half crosswise to crease, and then unfold. Combine the oil, soy sauce, ginger, garlic, lemon zest, orange zest and orange juice in a small bowl. Mix well to combine. Place 1 fillet on one side of the crease on each sheet of foil and sprinkle with the salt and pepper. Divide the oil mixture equally among the fillets. Working with 1 foil sheet at a time, fold the foil over the fillet and tightly crimp the edges of the foil to close the packets to create a papillote. Place each papillote on the grill and close the lid of the grill. Grill until the papillotes are fully puffed, about 12 minutes. Carefully cut the foil to open and serve the fillets on the spinach and top with the Grilled Summer Relish. Prepare the grill to medium heat. Brush the scallions, corn, bell pepper and squash on both sides with the oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Grill the vegetables until slightly charred and just tender, turning often, about 5 minutes for the scallions, 8 minutes for the squash and pepper and 10 minutes for the corn. Transfer the vegetables to a cutting board and cut into 1/4-inch pieces. Cut the corn from the cob directly into a bowl and mix in the scallions, peppers and squash.
Meanwhile whisk the lemon juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Add the oil mixture to the bowl of vegetables; toss to coat.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18843,"Chai 1/2 cup milk 1 tablespoon fennel seeds 1 tablespoon sugar 1 tablespoon black tea 2 teaspoons green cardamom pods 1 teaspoon whole cloves 1 teaspoon ground ginger 5 brown cardamom pods One 1-inch piece cinnamon stick Instructions: Put 2 cups water, the milk, fennel seeds, sugar, black tea, green cardamom pods, cloves, ginger, brown cardamom pods and cinnamon stick into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Strain into teacups. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 18844,"Banana-Habanero Chocolate Cockroaches 2 1/2 cups milk 1/3 cup sugar
1 egg
3 to 4 tablespoons instant tapioca
1 teaspoon extra-strength vanilla extract Dash almond extract 5.5 ounces banana-habanero chocolate
Instructions: In a medium pot add the milk, sugar and egg. Let stand for 5 minutes. Cook over medium heat, stirring constantly, and bring the mixture to a boil. Remove from the heat, and add the tapioca, vanilla extract and almond extract. Chill the mixture for 2 hours. Meanwhile, start prepping the chocolate. Place the chocolate in a glass bowl and microwave on medium heat for 35 seconds at a time until the chocolate melts. Using a clean pastry brush, paint the chocolate molds with the melted chocolate, then freeze. Transfer the tapioca to a pastry bag. Remove the chocolate from the molds and pipe the chilled tapioca in to fill. Top with more melted chocolate, and then freeze until solid. To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze. Break the chocolate strands into pieces and stick them on the sides of the bugs using some melted chocolate as the glue.
Serve the cockroaches on their backs. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18845,"Salad of Fresh Ham, Mango, Green Papaya and Chilies 2 mangoes 1 cup fine julienne of green papaya 1 to 2 jalapenos, finely chopped, seeds discarded 1/4 cup cane syrup 1/4 cup coconut milk 2 tablespoons lime juice 3 tablespoons chopped cilantro leaves Salt and pepper 1/2 cup julienne of sweet red pepper, about 1 pepper 2 cups shredded, cooked roast fresh ham, all bones and skin removed Instructions: Peel the mango and slice the flesh away from the center pit, into two halves, keeping the mango in pieces as large as possible. Fan the mango as neatly as possible and set aside. Combine the papaya, jalapeno, cane syrup, coconut milk, lime juice and cilantro in a bowl and season with salt and pepper. Dress the ham with some of the juices from the papaya, combine with the red pepper. Garnish each plate with a mango fan, place a cup of the pork into a ramekin dish and invert it onto the plate. Unmold the pork onto the plate, top with some of the papaya salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18846,"Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce with Whipped Sweet Potatoes 1/2 cup gin 2 cups port 6 sprigs fresh thyme 6 juniper berries 4 venison steaks, 6 ounces each Salt and freshly ground pepper 3 tablespoons olive oil 2 tablespoons unsalted butter 1 onion, peeled and finely chopped 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1/2 cup port wine 1/4 teaspoon Mexican cinnamon 1/4 teaspoon allspice 1/2 cup cranberry juice 2 cups chicken stock 2 tablespoons cold unsalted butter 1/4 cup fresh or frozen cranberries, coarsely chopped Salt and freshly ground pepper 4 large sweet potatoes, peeled, cut into large cubes and cooked until soft 1 stick unsalted butter 1 teaspoon chipotle puree 2 tablespoons maple syrup Salt and freshly ground pepper Instructions: Venison: Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes. Spicy Cranberry Mexican Cinnamon Sauce: Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste. Whipped Sweet Potatoes: In a bowl mash potatoes with rest of ingredients. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 18847,"Warm Bar Nuts 2 tablespoons extra-virgin olive oil 12 sprigs thyme, leaves stripped 1 cup peanuts with the skin on 1 cup whole almonds with the skin on 1 cup pecan halves 1 teaspoon red pepper flakes 4 light grates of lemon zest 1 tablespoon flaky sea salt Instructions: Preheat the oven to 375 degrees F. Heat a large saut pan over medium heat. Add the olive oil. When the oil begins to smoke lightly, remove the pan from the heat and add the thyme. The leaves will sizzle and fry a little. Immediately stir in the peanuts, almonds, pecans and red pepper flakes. Mix to coat with the oil. Spread the nuts on a baking sheet and bake until browned, 5 to 8 minutes. Transfer the mixture to a bowl, stir in the lemon zest and salt and serve immediately?or let cool and then rewarm in a low oven. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 18848,"Nut and Seed Brittle 3/4 cup flax seeds 1/2 cup unsalted sunflower seeds
1/4 cup sesame seeds
1/2 cup slivered almonds
1 1/2 cups sugar
1/2 cup corn syrup
8 tablespoons (1 stick) salted butter 1/2 cup water
1/2 tablespoon flaked sea salt
Instructions: Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process. Line a baking sheet with parchment. Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes. Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1 1/2 hours. Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18849,"Florentines (Italy) 1 3/4 cups sliced, blanched almonds (about 5 ounces) 3 tablespoons all-purpose flour Finely grated zest of 1 orange (about 2 tablespoons) 1/4 teaspoon fine salt 3/4 cup sugar 2 tablespoons heavy cream 2 tablespoons light corn syrup 5 tablespoons unsalted butter 1/2 teaspoon pure vanilla extract 2 to 4 ounces semisweet chocolate, chopped Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl. Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve. Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.) For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set. For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 18850,"Turkey Melts with Sweet-N-Sour Slaw and 'Monster' Cheese 1/4 cup cider vinegar 2 tablespoons honey mustard 2 tablespoons sugar 1 tablespoon olive oil 1 cup shredded cole slaw mix 2 tablespoons chopped fresh parsley leaves 12 ounces leftover turkey tenderloin, thinly sliced 4 kaiser or submarine rolls 4 thick slices Muenster cheese Instructions: Preheat broiler. In a medium bowl, whisk together cider vinegar, honey mustard, sugar, and oil. Add slaw mix and parsley and mix well. Arrange turkey slices on bottom half of rolls. Place rolls on a baking sheet. Spoon slaw mixture over turkey and top slaw with Muenster cheese. Place sandwiches until broiler and broil 3 minutes, until cheese melts. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 18851,"Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes 1 1/4 pounds small Red Bliss Potatoes, well scrubbed 2 heads garlic, separated into unpeeled cloves 1/4 cup olive oil Coarse salt and freshly ground black pepper 2 tablespoons unsalted butter 1 shallot, minced 2 cloves garlic, peeled and minced 1 pound fresh chanterelle mushrooms, trimmed, cleaned, and cut if large 2 sprigs fresh thyme, leaves picked and chopped 2 cups chicken stock 2 teaspoons canola oil 1/4 cup unsalted butter 4 boneless chicken breast halves, skin on Coarse salt and freshly ground white pepper to taste 1 sprig rosemary, about 6 inches long, coarsely chopped 1/4 cup dry white wine 2 tablespoons Cognac 1 1/2 cups white chicken stock 1/4 cup finely minced fresh chives Instructions: To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm. To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock. When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm. To make the chicken: Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm. Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18852,"Peanut Butter Ice Cream Sauce 1/2 cup creamy peanut butter 1/2 cup sweetened condensed milk 4 tablespoons (1/2 stick) unsalted butter, melted 1 teaspoon vanilla extract Instructions: Mix the peanut butter and sweetened condensed milk in a small saucepan over low heat. Gradually stir in the butter. Continue to cook, stirring, until the sauce is smooth. Remove from the heat and stir in the vanilla. Let the sauce cool; it will start to thicken as it cools. When ready to serve, heat the sauce in the microwave for a few seconds so it is easy to drizzle on top of your dessert of choice.
","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 18853,"Mashed Sweet Potatoes 2 pounds sweet potatoes or yams, scrubbed 2 tablespoons unsalted butter 2 tablespoons dark amber maple syrup, grade A or B 1/2 teaspoon grated orange zest 1/2 teaspoon balsamic vinegar 3/4 teaspoon kosher salt, plus more as needed Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Pierce the sweet potatoes 2 or 3 times with a fork. Bake in a roasting pan for 45 to 60 minutes, until tender. Cut the potatoes in half, lengthwise. Hold the sweet potatoes with a potholder or towel and scoop out the potato flesh into a food mill or ricer. In a medium saucepan, heat the butter, syrup, zest, and vinegar over medium heat. Remove from the heat and mash the sweet potatoes in the pan. Stir to combine evenly. Season to taste with salt and pepper. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 18854,"Spiked Earl Grey Lemonade 1 3/4 cups granulated sugar 9 Earl Grey tea bags 2 cups (16 ounces) vodka 1 1/2 cups fresh lemon juice (from about 9 large lemons) plus 1 lemon cut into 1/4-inch wheels 1/2 hothouse cucumber, cut into thin rounds Instructions: In a medium pot, bring 6 cups water to a simmer over medium heat. Remove the pot from the heat, then add the sugar and stir to dissolve. Add the tea bags. Let the tea steep until dark brown, 6 to 8 minutes. Remove and discard the tea bags. Refrigerate the tea until chilled, 1 to 2 hours. In a large pitcher, combine the tea with the vodka and lemon juice, stirring to blend. Refrigerate for at least 4 hours and up to 24 hours. Stir again before serving. Add ice cubes to highball glasses. Pour the spiked Earl Grey lemonade over the ice, then garnish with the lemon wheels and cucumber rounds. Serve immediately. ","[Prosecco, Sauvignon Blanc, Ros, Pinot Grigio]" 18855,"Sunny's Store-Bought Pizza BBQ Chicken \Pizzaz
1 frozen cheese pizza 1/2 cup BBQ sauce
1/2 rotisserie chicken, meat shredded
Several thin slices red onion (sliced on a mandolin)
1 cup shredded Cheddar Jack cheese blend
Instructions: Top the pizza with the BBQ sauce, then add the chicken. Top with the onion slices and cheese. Bake according to the instructions on the pizza box, adding an extra minute or 2 if needed. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 18856,"Profiteroles with Chocolate Sauce 1/2 stick (4 tablespoons) butter Pinch salt
1/2 cup all-purpose flour
2 eggs
Pinch ground cinnamon
4 ounces semisweet or dark chocolate 1/4 cup heavy cream
2 tablespoons butter
1 tablespoon corn syrup
1 good pinch ground cinnamon
High-quality vanilla, coffee or dulce de leche ice cream, for filling Instructions: For the profiteroles: Preheat the oven to 425 degrees F. In a small saucepan, combine 1/2 cup water, the butter and the salt and bring to a boil. Reduce the heat, add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball with a slightly sweaty sheen to it, and has pulled away from the pan. Transfer to a mixing bowl and let cool for 3 to 4 minutes; the mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer, or lots of good old-fashioned elbow grease, beat in the eggs one at a time; do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine. Transfer the mixture to a pastry bag equipped with a large straight tip, and pipe 1-inch balls onto a baking sheet lined with parchment paper. Be sure to leave at least 1 inch between each of the balls?they grow! When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Bake in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack. For the chocolate sauce: Fill a saucepan with 1 inch of water and bring to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with the boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the cream, butter, corn syrup and cinnamon and stir until the chocolate has melted and everything is combined. This is a pretty quick process. Once the chocolate has melted, remove it from the double boiler set-up. When ready to serve, cut the profiteroles in half horizontally and fill them with ice cream. Top with warm chocolate sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 18857,"Turkey-and-Quinoa Stuffed Eggplant 4 small Italian eggplants, halved lengthwise 6 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3/4 cup panko 2 cloves garlic (1 smashed, 1 minced) 1/4 cup grated parmesan cheese 1/4 cup chopped fresh parsley 1 onion, chopped 1/2 teaspoon herbes de Provence 1 pound ground turkey 1 14.5-ounce can crushed tomatoes 1 cup frozen cooked quinoa, thawed Instructions: Place a rimmed baking sheet in the oven and preheat to 450 degrees F. Brush the cut sides of the eggplants with 2 tablespoons olive oil and season with salt and pepper. Place cut-side down on the hot baking sheet and roast until tender, about 25 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the panko and smashed garlic; season with salt and pepper. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a bowl; stir in the cheese and half the parsley. Discard the garlic. Wipe out the skillet; add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the onion, minced garlic, herbes de Provence and 1/4 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the turkey, 3/4 teaspoon salt and a few grinds of pepper; cook, breaking up the meat, until lightly browned, about 4 minutes. Add the tomatoes and simmer until thickened, about 5 minutes. Stir in the quinoa and remaining parsley. Cook until hot, 1 to 2 minutes. Scoop out most of the flesh from each eggplant, leaving a shell. Roughly chop the flesh and stir into the turkey mixture. Stuff the eggplant shells with the turkey mixture and top with the toasted panko. Drizzle with olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 18858,"Grapefruit-Mint Gin and Tonic 2 sprigs fresh mint 3 ounces grapefruit juice, plus 1 slice grapefruit, for garnish 2 ounces gin
4 ounces tonic
Instructions: Add 1 sprig of mint to a shaker and muddle. Add the grapefruit juice, gin and some ice and shake until well blended. Strain over a glass with ice, add the tonic and mix. Garnish with the remaining mint sprig and a grapefruit slice. ","[Gin, Tonic Water]" 18859,"No-Bake S'mores Cheesecake Nonstick cooking spray, for the pan 2 heaping tablespoons sugar
7 ounces graham crackers (about 14 sheets) 1 stick (8 tablespoons) unsalted butter, melted
One 1/4-ounce package unflavored powdered gelatin (about 2 1/4 teaspoons)
2 pounds cream cheese, at room temperature
Two 16-ounce containers marshmallow creme Kosher salt
Three 1.55-ounce milk chocolate bars, such as Hershey's
3 cups (about 4 1/2 ounces) miniature marshmallows
Instructions: Spray a 9-inch springform pan with cooking spray. Combine the sugar and 6 ounces (12 sheets) graham crackers to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Sprinkle the powdered gelatin over 1/4 cup cold water in a small microwave-safe bowl and allow to sit for 5 minutes. Microwave the gelatin in 15-second intervals, stirring or whisking vigorously in between each, until the mixture is very hot and the gelatin has completely dissolved, about 45 seconds total. Allow to cool completely to room temperature. Combine the cream cheese, marshmallow creme and a pinch of salt to a large bowl, then use an electric mixer to blend until completely smooth. Add the cooled gelatin mixture and blend until thoroughly combined. Pour into the prepared crust, smoothing out the top with a rubber spatula. Cover with plastic wrap and refrigerate until completely set, at least 6 hours and up to overnight.
Remove the plastic wrap and place the cheesecake on a cooling rack set over a baking sheet. Run a small offset spatula or paring knife around the edges of the cheesecake to loosen it from the pan, then open the pan's clasp and remove the outer ring. Use the off-set spatula or the back of the paring knife to smooth out the sides of the cheesecake.
Break 2 chocolate bars into small pieces and add to a medium microwave-safe bowl. Microwave in 15 second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Drizzle the chocolate back and forth over the top of the cheesecake with a spoon, then place back in the refrigerator until the chocolate has hardened, about 20 minutes.
Pile the marshmallows on top of the cheesecake. Use a kitchen torch to toast the marshmallows, then break up the remaining graham crackers and chocolate bar into large pieces and stand the pieces up in the marshmallows.
Allow the cheesecake to sit at room temperature for 15 minutes (so the marshmallows aren't super gooey when you cut into it), then slice and serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18860,"Fillet of Beef with Caramelized Onions and Shallot Sauce 1 1/4 pounds of beef tenderloin, trimmed of all fat 3 tablespoons olive oil 2 large onions, thinly sliced Salt and pepper, to taste 4 plum tomatoes, roughly chopped 2 bunches arugula, washed, drained, roughly chopped 1 tablespoon butter 2 shallots, minced 1/3 cup brandy 1 cup beef or veal stock 2 tablespoons chopped parsley Instructions: Preheat oven to 400 degrees F. Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve. Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet. Place the beef in oven for 5 to 10 minutes, depending on desired doneness. Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat. Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 18861,"Vegetable Vermicelli 3 tablespoons unsalted butter 1/2 pound brown, white, or oyster mushrooms 1 tablespoon minced garlic 1 medium leek, white and light green parts, washed 1 teaspoon cracked pepper 2 teaspoons salt 1 small turnip, peeled 1 medium carrot, peeled 1 small zucchini, with skin 1 yellow crookneck squash, with skin 1/4 pound Chinese snow peas 1 tomato, peeled, seeded, and diced 3/4 cup tomato juice 1 tablespoon fresh lemon juice 1/2 to 3/4 cup water 1 cup freshly grated Parmesan cheese 1 pound vermicelli Grated Parmesan cheese and chopped fresh chives, for garnish Instructions: Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 18862,"Garlicky Fresh Spinach 1 pound fresh spinach, rinsed and stems removed 2 tablespoons olive oil 2 clove garlic minced Instructions: In a large skillet heat oil over medium high heat. Stir in garlic and cook for 30 seconds. Add spinach and stir over heat until just wilted. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 18863,"Pastina d'Ambrodo 1 whole chicken 2 quartered onions 2 carrot sticks, broken in pieces 2 celery stalks, broken in pieces 2 bay leaves 1 (12-ounce) can chopped tomatoes 2 cups pastina Grated Parmesan, optional Instructions: Rinse and dry the chicken thoroughly. In a large heated soup pot, place the onions, celery, carrots, and bay leaves. Add the whole chicken to the pot, and cover with enough cold water to cover almost all of the chicken. Add the tomatoes. Bring it pot up to the boil. When pot is at full boil, turn the heat down to low. Remove the scum of the broth as it forms on top with ladle. Allow to simmer for a couple of hours. Bring large pot of salted water to boil, add pastina and cook according to package directions. Remove the chicken from the broth and set aside. Place a strainer over a large serving bowl and strain the chicken broth through. Strain pastina well, before adding into the bowl with the broth. Serve immediately, top with grated Parmesan, if desired. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 18864,"Hasselback Potatoes 8 tablespoons (1 stick) butter, softened 1/2 cup extra-virgin olive oil
1/3 cup finely chopped chives
Kosher salt and freshly ground black pepper
6 medium russet potatoes, scrubbed
Instructions: Preheat the oven to 450 degrees F. Stir together the butter, olive oil, chives and some salt and pepper in a small bowl. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes. Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18865,"Cheese Tart 2 pounds swiss chard or spinach, ribs removed leaves chopped Prebaked 12inch wide tart shell 1 pound ricotta cheese 1/2 pound farmer's cheese 1/2 cup chopped fresh basil 4 large eggs, plus 1 1/2 teaspoon saffron threads dissolved in 1 tablespoon boiling water 4 tablespoons butter, almost melted Instructions: Preheat the oven to 400 degrees. Blanch the swiss chard in boiling water for a minute; drain and squeeze dry. Transfer to a mixing bowl and add the basil, cheeses, and 4 of the eggs. Season with salt and freshly ground black pepper and add half of the saffron and soft butter. Fill the prebaked tart shell and bake for 15 minutes. Beat remaining egg with remaining saffron and spoon this over the surface of the tart. Bake for 20 minutes longer or until puffy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18866,"Zaytoon Garlic Sauce One 10-pound can cooked diced potatoes 3 cups heavy-duty mayonnaise 1 1/2 cups peeled garlic cloves
1 tablespoon lemon salt
Salt Instructions: Add the potatoes, mayonnaise, garlic cloves, lemon salt, 1 tablespoon salt and 1 cup ice to a 20-cup food processor. Process until smooth and creamy. ","[Chardonnay, Riesling, Gewrztraminer]" 18867,"Pizza By the Yard 24 ounces pre-purchased pizza dough 1/4 cup olive oil 2 large yellow onions, thinly sliced 1/4 pound ripe Gorgonzola, crumbled 1/4 cup grated Parmesan 1 1/2 teaspoons minced fresh thyme leaves 1/4 teaspoon chili paste 1 cup Quick Tomato Sauce, recipe follows 1/2 cup diced Calabrese salami 1/2 pound mozzarella, sliced 1/4 cup grated pecorino cheese 1 tablespoon chopped oregano Instructions: Preheat oven to 475 degrees F. Lay 2 pizza stones or flat baking sheets side by side in oven. Heat a dry saute pan on the stove over medium-high heat. When the pan is hot, tilt the pan and add the extra-virgin olive oil. Add the onions, salt, and a twist of pepper. Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized. Roll out dough on a long peel or 2 cutting boards to 1/4-inch thick. Use a bit of flour on the board to keep dough from sticking. Top half of the pizza with caramelized onions, Gorgonzola cheese, thyme, and grated Parmesan. Top the other half of the pizza with the tomato sauce, the Calabrese salami, the mozzarella slices and sprinkle with the grated Pecorino and chopped oregano. Bake until super crispy and cheese is bubbling. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 18868,"Pantry Pasta with Romesco Sauce Kosher salt 1 pound linguine 1 cup jarred roasted red peppers (2 to 3 peppers) 1/2 cup roasted whole almonds, plus 2 tablespoons chopped, for garnish 1/3 cup seasoned Italian breadcrumbs 2 tablespoons sherry vinegar 1 teaspoon granulated garlic 1/2 teaspoon smoked sweet paprika 5 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta. Meanwhile, combine the red peppers, whole almonds, breadcrumbs, vinegar, granulated garlic and paprika in a food processor and process until the texture is coarse but uniform. With the motor running, slowly pour in the oil and process until the sauce is thickened and emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer the sauce to a large bowl. Add the pasta and enough of the reserved pasta water so that the sauce is loose enough to pour but smooth enough to stick to the pasta. Divide the pasta among individual bowls, and sprinkle with the chopped almonds. ","[Grenache, Tempranillo, Barbera, Vermentino]" 18869,"Creamy Garlic-Buttermilk Dressing 1 cup buttermilk 1/2 cup sour cream 1/4 cup cider vinegar 1 clove garlic, peeled and finely minced 2 tablespoons finely minced scallions 2 tablespoons minced fresh parsley 1/2 teaspoon black pepper 1/4 teaspoon salt Instructions: Mix all ingredients by shaking in 1-quart jar with a tight-fitting lid. Refrigerate until ready to serve. Shake well before dressing. Good on salad greens, seafood salad or boiled potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 18870,"Kimbo Mojito Mint leaves, minced, plus whole mint leaves, for garnish 1 lime, 1/2 cut into slices and 1/2 juiced 1/2 to 3/4 cup crushed ice 1 shot simple syrup (equal parts sugar and water heated until sugar dissolves), cooled 1 shot white rum Splash club soda Instructions: In a tall glass, add minced mint leaves and a slice of lime to bottom of glass. Fill glass 2/3 of the way with ice. Add shot of simple syrup, shot of rum, and juice of 1/2 a lime. Stir together and finish off with a splash of club soda. Garnish with whole mint leaves and serve immediately. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18871,"Roast Suckling Pig 10 15 pound dressed, oven ready suckling pig (see Note) 1 1/2 cups orange juice 3/4 cup fresh lime juice 3/4 cup fresh grapefruit juice 2 tablespoons coarse sea salt 1 tablespoon freshly ground black pepper 1 grapefruit, quartered 2 oranges, halved 2 limes, halved 1 large onion, quartered 1 head garlic, halved 1 bay leaf 3 to 4 sprigs fresh thyme 1 bunch watercress, tough stems removed, for garnish 1 bunch curly-leafed parsley, tough stems removed, for garnish 4 blood oranges, peel and pith removed with a sharp knife Lemon, lime, or apple for the mouth Instructions: Preheat the oven to 450 degrees. In a bowl, combine the orange, lime, and grapefruit juice and whisk together. Wash and pat the pig dry with paper towels. Sprinkle inside and out with the salt and pepper and place it in a large roasting pan, belly side up. Place the grapefruit, oranges, limes, onion, garlic, bay leaf, and thyme inside the cavity and skewer it closed. Turn belly side down and place a ball of wood or a rolled up piece of aluminum foil about the size of a lemon in the pigs mouth. Skewer the legs into position by pulling the forelegs forward and bending the hind legs into a crouching position (this will help a large pig fit in a home oven, if it fits already, this is not necessary). Cover the tail and ears with small pieces of foil to prevent them from burning. Place the pig in the oven and baste with the citrus juice mixture. After the pig has roasted for 15 minutes, baste it again with the citrus juice mixture and reduce the heat to 325 degrees. Roast for 20 minutes per pound longer, basting generously every 15 or 20 minutes with the juice mixture and then the pan juices. To test for doneness, prick the thigh with the tip of a sharp knife to see if the juices run clear. The internal temperature should read 165 degrees on a meat thermometer inserted into the thickest part of the leg. Remove from the oven and allow to rest for 10 minutes, loosely tented with a large piece of aluminum foil. Distribute the parsley and watercress sprigs loosely around the edges of a large warmed oval platter. Halve the trimmed blood oranges and place them around the edges of the platter, nestled in the greens. Remove the foil from the tail and ears and replace the wood or foil from the mouth with a lemon, lime, or apple. Carve at the table, with confidence. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 18872,"Beef and Okra Stew 2/3 cup canola oil 1 pound beef top sirloin, cut into 1-inch cubes
Kosher salt and freshly cracked black pepper
1 beef bouillon cube
1 large white onion, chopped
6 cloves garlic, minced
Two 8-ounce cans tomato sauce
1 cup beef stock, plus more as needed
2 tablespoons tomato paste
1 1/2 tablespoons ground ginger
1 to 2 tablespoons sugar
One 10-ounce package frozen okra
Instructions: Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside. Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 18873,"Sunny's Chocolate Raspberry Pudding Parfait 1/4 cup toasted coconut flakes 1 pint raspberries
2 cups store-bought chocolate pudding
1/4 cup raspberry jam (no sugar added or sugar free)
Cinnamon sugar, for dusting
Instructions: Layer some coconut flakes and 3 or 4 raspberries in each of two parfait glasses. Layer 1/4 cup chocolate pudding in each glass, then add 1 tablespoon raspberry jam to each. Top with more coconut and more berries. Add the remaining chocolate pudding, then the raspberry jam, and more coconut. Garnish with a sprinkle of cinnamon sugar and serve. ","[Chardonnay, Moscato, Sparkling Shiraz, Vinho Verde]" 18874,"Ravioli Alla Caprese 1 1/4 cups water, for pasta dough 2 pounds all-purpose flour 2 pounds ricotta 5 ounces Parmesan 2 whole eggs 2 ounces marjoram leaves* 2 cloves garlic, chopped 1 tablespoon olive oil 14 ounces canned peeled tomatoes 3 tablespoons chopped basil leaves 1-ounce butter Instructions: For the pasta dough: In a small saucepan, bring water to a boil. Create a pile of flour and make a well in the center. Pour boiling water into the well. Using a fork, gradually combine the flour and water, proceeding to knead for about 5 minutes. Let dough rest while preparing stuffing. In a medium sized mixing bowl, combine the ricotta, Parmesan, eggs, and marjoram. Using a rolling pin, roll out the pasta dough until very thin. Cut in half, yielding 2 large pieces of pasta dough. Set 1 piece of rolled pasta to the side. Place the ravioli filling throughout the sheet, each piece of ravioli should measure one inch apart. Cover with reserved pasta dough, press edges together with a fork, and cut each ravioli. In a large saucepan, bring salted water to a boil. Add ravioli and cook (ravioli will float when done). For the sauce: In a medium saucepan, saute garlic in olive oil until golden brown. Add the tomatoes and cook for 20 minutes. Once cooked, add the basil, butter and salt. Stir until ingredients are combined. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 18875,"Baked Vancouvers 1 12-ounce loaf chocolate pound cake 1 quart chocolate-chip ice cream, slightly softened 4 large egg whites 1 cup sugar Pinch of cream of tartar 1/2 cup white rum Instructions: Cut the pound cake into eight 3/4-inch-thick slices. Cut a circle from each slice using a 4- or 6-ounce ramekin as a guide; crumble the scraps. Fit each piece of cake in a ramekin, then fill with the ice cream to about 1/4 inch from the top. Sprinkle with the cake crumbs. Freeze until the ice cream is hard, at least 1 hour. Combine the egg whites, sugar and cream of tartar in a bowl and place over a saucepan of simmering water. Whisk over low heat until the sugar is dissolved and the egg whites are warm, about 5 minutes. Remove the bowl from the saucepan and beat the whites with a mixer on high speed until they hold stiff peaks. Transfer the meringue to a pastry bag with a round tip and pipe on top of the ice cream and cake crumbs to completely cover. Make a small indent, about 1 inch deep, in the top of the meringue, for the rum. Brown the meringue all over (including the indentation) with a kitchen torch. Place the rum in a small pot over low heat until warm but not boiling. Transfer to a liquid measuring cup and pour into the indentation in each dessert. Light the rum with a match. Let the flame burn out and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18876,"Pan-Roasted Monkfish with Wild Mushroom Stuffed Yukon Gold Potatoes, Sauteed Spinach and Red Wine Sauce Four 3-ounce pieces monkfish, with bone 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon chopped fresh thyme 1 orange, zested 1 tablespoon olive oil, plus 4 tablespoons for browning fish 1 cup red wine 2 tablespoons unsalted butter 1 clove garlic, chopped 8 ounces wild mushrooms, chopped 2 medium Yukon gold potatoes, about 3 ounces each Salt and pepper 2 cups red wine 1 tablespoon balsamic vinegar 1 tablespoon chopped shallots 1 bay leaf 1/4 cup reduced veal stock 1 tablespoon cold butter Salt and pepper 1 bunch spinach 1 teaspoon olive oil Salt and pepper Instructions: In a small bowl, combine salt, pepper, thyme, orange zest, and olive oil. Add red wine and mix well. Place in plastic bag with monkfish, seal and marinate in the refrigerator for 24 hours. Preheat the oven to 350 degrees F. Heat the butter in a nonstick pan. Add the garlic and saute in butter until lightly golden. Add mushrooms and cook until the water has evaporated. Season with salt and pepper and cool. With an apple corer, make a hole lengthwise through the potato saving the core. Fill the potato with enough mushroom filling to pack the inside of the potato. Cut the ends of the cores off and use as caps to seal off the ends of the potato. Rub olive oil, salt and pepper on the potatoes. Wrap in foil and bake for 45 minutes. Prepare sauce by reducing red wine, balsamic vinegar, shallots, and bay leaf until lightly thickened. Add the veal stock and bring to a simmer. Strain, whisk in cold butter and season with salt and pepper. Remove fish from the marinade. Pat dry and season with salt. In a large skillet, heat 4 tablespoons olive oil until very hot over high heat. Add fish and brown on all sides. Finish cooking in the oven until fish is cooked through, about 8 to 10 minutes Saute spinach with olive oil in a large pan until wilted and season with salt and pepper. Place the spinach in piles in the center of 2 large plates. Place the fish around the spinach at the12 and 6 o'clock positions. Cut potatoes on the bias trimming the ends to lay flat and place at 9 and 3 o'clock positions. Pour the wine sauce over the fish and serve. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

" 18877,"S'mores Pudding Pie 1 1/2 cups crushed graham crackers (about 10 crackers) 7 tablespoons unsalted butter, melted 2 tablespoons light brown sugar 2 cups whole milk 1 cup heavy cream 1/2 cup sugar 1/4 cup unsweetened cocoa powder Pinch salt 1/4 cup cornstarch 4 ounces bittersweet chocolate, finely chopped 1 1/2 teaspoons vanilla extract 10 large marshmallows, halved on the diagonal Instructions: For the crust: Preheat the oven to 325 degrees F. Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade. Process the crackers until ground. Add the butter and sugar and pulse until the mixture looks like wet sand.
Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust. You just want the crust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling.
For the pudding: Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla.
Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to allow the pudding to set.
Just before serving, preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping. Serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 18878,"Mixed Vegetable Potage 1 3/4 pounds spinach, stemmed and washed well 2 pounds baking potatoes, like russets, peeled, halved lengthwise, and cut across into slices 12 medium carrots, peeled and sliced 2 medium onions, cut into chunks 10 cups chicken stock or Garlic Broth, recipe follows 3 cloves garlic, smashed and peeled (omit if using Garlic Broth) Kosher salt, to taste Freshly ground black pepper, to taste 3 tablespoons unsalted butter Instructions: In a tall stockpot, bring all the ingredients except the salt, pepper and butter to a boil. Lower the heat and simmer for 30 minutes, or until each vegetable is easily pierced with the tip of a knife. Pass the soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables and liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 3 days, or frozen for up to 2 months. Bring the soup to a simmer. Stir in the butter just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18879,"Mince Meat Filling 3 ounces rump steak or brisket (optional) 1 quart water 1 12/ cups ground suet (ground beef fat) 1 1/2 cups raisins 1 1/2 cups currants 1 1/2 cups candied mixed peel 1 1/2 cups Granny Smiths, peeled, cored and chopped 1 1/2 cups sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground all spice 1/4 teaspoon ground cloves 1/4 teaspoon ground salt 1/4 teaspoon ground pepper 1/2 cup Brandy Juice and Chopped zest of one lemon Instructions: Put the beef into a small saucepan and cover with water and bring to a boil until cooked well done. When cooked, pour off the juice, then grind or chop the beef finely. Mix all the ingredients together in a bowl, cover and let stand for several hours. Pack the mincemeat mixture into sterilized jars, seal tightly and refrigerate. Should keep up to six weeks. To make pie: place mixture into home made or store-bought pie crust and bake at 350 degrees until crust is golden brown and flaky. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 18880,"The Kwanza Bowl 2 pounds bone-in chicken breast Seasoning salt Chicken stock 2 medium green peppers, seeds removed 2 medium onions, peeled 2 large tomatoes 1 bunch fresh cilantro leaves 1 head garlic, peeled 1 red sweet pepper, seeds removed 1/2 bunch fresh parsley leaves 2 pounds potatoes, red, white or a combination of both, cut into bite-size pieces 2 medium onions, cut into bite-size pieces Olive oil, for drizzling Seasoning salt 1 cup mayonnaise 1/4 cup fresh garlic cloves 1/4 cup fresh squeezed lime juice 1/4 cup rice vinegar 2 bunches fresh cilantro 2 jalapenos 1 bunch fresh culantro Cheddar, for serving 5 strips crisp bacon, for serving Instructions: For the chicken sofrito: Preheat the oven to 350 degrees F. Place the chicken in a large roasting pan and cover with water and sprinkle with seasoning salt. Roast in the oven, about 2 hours. Remove the chicken and let cool. Remove the chicken from the bone and place in a roasting pan with some chicken stock. Meanwhile for the sofrito: Chop and blend the green peppers, onions, tomatoes, cilantro, garlic, red pepper and parsley in a food processor or blender. Pour the mixture into a large stock pot and cook slowly over low heat, about 1 hour. Remove the pot from the heat and cool. Add 1 cup sofrito to the chicken, or more if desired. For the roasted potatoes: Preheat the oven to 400 degrees F. Place the potatoes and onions on a sheet pan. Drizzle with olive oil and sprinkle with seasoning salt. Bake, about 12 minutes. Remove the sheet pan from the oven and stir the potatoes and onions with a spatula. Return to the oven and bake until golden brown, about 20 minutes. For the kicky sauce: Meanwhile, combine the mayonnaise, garlic, lime juice, vinegar, cilantro, jalapenos and culantro in a food processor and blend until smooth. For assembly: Place the roasted potatoes in the bottom of a serving dish. Cover with the chicken sofrito and sprinkle with cheese and \kicky sauce. Top with the bacon and serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 18881,"Chocolate Pudding with Almonds 1/2 cup granulated sugar 1/3 cup plus 1 tablespoon cocoa powder 1/4 teaspoon kosher salt 1/2 cup warm water 1/4 cup semisweet chocolate chips 1 cup heavy cream 1 1/4 cups whole milk, divided 3 tablespoons cornstarch 1 teaspoon vanilla extract 1 teaspoon dark rum 1/2 cup heavy cream 1 tablespoon powdered sugar 1 teaspoon vanilla extract 4 tablespoons canola oil 1/2 cup slivered almonds Kosher salt Instructions: In a large saucepan, combine the sugar, cocoa powder, salt and warm water. Whisk to blend and bring to a gentle simmer over medium heat. Remove from the heat and stir in the chocolate, 1 cup heavy cream and 1 cup of the milk. Stir to blend and bring the mixture back to a gentle simmer on low heat. Meanwhile, in a small bowl, combine the cornstarch and the remaining 1/4 cup of milk until the mixture is smooth. Stir the cornstarch into the simmering chocolate mixture and continue cooking it over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. From time to time, use a whisk to blend the pudding and assure that it is not sticking to the bottom or sides and scorching as it cooks. Remove from the heat. Taste and add the vanilla and rum. Pour the pudding into a large bowl (or, if preferred, individual coffee cups) and cover tightly with plastic wrap so a skin doesn't form on top of the pudding. The plastic wrap should directly touch the top of the pudding in the bowl or cups. Refrigerate for a few hours or overnight. In a medium bowl whisk the cream until thick. Alternatively, use the electric mixer fitted with the whisk attachment. Whisk in the sugar and vanilla until blended. Taste for sweetness and refrigerate until ready to use. When ready to serve, heat the oil in a medium skillet over low heat. When the oil begins to smoke lightly, add the almonds. Cook them, stirring, from time to time, until they turn golden brown, about 2 minutes. Use a slotted spoon to transfer them from the skillet to a paper towel or a kitchen towel to drain off excess oil. Season with salt, to taste. Remove the pudding from the refrigerator, discard the plastic wrap and sprinkle with the almonds. Top with dollops of the whipped cream or serve the cream on the side. Serve immediately. ","[Pinot Grigio, Moscato, Riesling, Sparkling wine]

" 18882,"BBQ Ranch Deviled Eggs 8 large eggs, hard-boiled and peeled 1 tablespoon mayonnaise 1 teaspoon Dijon mustard 3 tablespoons ranch dressing 3 tablespoons prepared BBQ sauce 2 green onions, finely chopped Instructions: Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. (Cover the platter with rinsed, uncooked white beans if you want to keep the egg whites from slipping around.) Use a fork to mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites. Drizzle the BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve. Cook's Note: For perfect boiled eggs, place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil and boil for 1 minute. Cover, turn off flame, and allow to sit undisturbed for 13 minutes. Rinse in cold water and peel. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Merlot]" 18883,"Seared Steak and Green Beans with Herbed Butter 1 stick (1/2 cup) unsalted butter, softened to room temperature 1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
2 cloves garlic, minced
Kosher salt and freshly ground black pepper One 1-pound rib-eye steak (about 1 inch thick) Kosher salt and freshly ground black pepper One 3-inch sprig fresh rosemary, needles stripped from the stem and chopped
1 tablespoon safflower oil or other flavorless oil
8 ounces thin French green beans, trimmed Instructions: For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well. Put the butter in the center of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour. For the steak: Allow the steak to rest at room temperature for about 15 minutes. Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the string beans so it's all ready at the same time. Season both sides of the steak well with the chopped rosemary and some salt and pepper. Heat a cast-iron skillet over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot skillet and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes. For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well. When ready to serve, toss the green beans with about 2 tablespoons of the herbed butter. Slice the steak and top with a piece of the herbed butter. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 18884,"Baked Figs with Chopped Pistachios in Mascarpone 1 pound fresh figs 1 teaspoon honey 8 ounces mascarpone 1/2 pound unsalted pistachios (shelled) Ground cinnamon and grated dark chocolate, garnish Instructions: Preheat oven to 350 degrees F. For each fig, cut a cross over the stem end, just deep enough to gently squeeze the fig open. Place on a baking sheet and bake in the oven for 5 to 10 minutes. Meanwhile, combine the honey and mascarpone in a bowl. Coarsely chop the pistachio nuts, and then add them to the bowl. Remove figs from the oven. Place on a serving plate and top with mascarpone mixture. Garnish with cinnamon and grated dark chocolate. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 18885,"Shrimp Scampi with Orecchiette 2 tablespoons unsalted butter 2 cups panko breadcrumbs 2 tablespoons finely chopped fresh chives 2 teaspoons finely chopped fresh oregano 1/2 teaspoon grated lemon zest Kosher salt and freshly ground pepper Kosher salt 2 tablespoons extra-virgin olive oil, plus more if needed 2 pounds large shrimp (16 to 20 count), peeled and deveined Freshly ground pepper 12 cloves garlic, finely chopped 1 shallot, finely chopped 1 cup dry white wine 1/4 cup fresh lemon juice (from 1 to 1 1/2 lemons) Pinch of red pepper flakes Pinch of dried oregano 4 tablespoons unsalted butter, cut up 3/4 cup fresh parsley, chopped 12 ounces orecchiette Instructions: Make the breadcrumbs: In a large stainless-steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chopped chives and oregano and the lemon zest. Season with salt and pepper to taste, pour into a small bowl and set aside. Make the pasta: Bring a large pot of generously salted water to a boil. Wipe out the skillet, add the olive oil and heat over high heat until shimmering. Season the shrimp all over with salt and pepper. Working in two batches, add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a large bowl. Add the garlic and shallot to the pan and cook for 1 minute. Add a touch more oil if the pan is dry. Add the wine, lemon juice, red pepper flakes and dried oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat. Meanwhile, add the pasta to the boiling water and cook until just tender, about 10 minutes. Reserve 1 cup of the cooking water and drain the pasta in a colander. Add to the skillet with the shrimp, add the parsley and toss, adding some of the cooking water if necessary to keep it moist. Transfer to bowls and top with some of the herbed breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18886,"Baked Chicken Tenders 3 cups cheese crackers, such as Cheez-Its, ground into crumbs 1 cup finely grated Parmesan 1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
1 pound chicken tenders (7 to 8 tenders) 1/2 cup Dijon mustard 1/4 cup mayonnaise 2 tablespoons honey
Dash cayenne pepper
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top. For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper. Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack. Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes. For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free. Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18887,"Quartet of the Sea 6 ounces sushi-grade ahi tuna loin 2 heads endive, plus additional leaves for plating 2 tablespoons butter Salt 1/2 tablespoon sugar 2 tablespoons lemon juice Lemon Vinaigrette, recipe follows Fleur de Sel, for garnish 1/4 cup lemon juice 1 lime, zested White pepper 1 teaspoon salt 2 cups olive oil 4 (size U-15) fresh scallops 2 ounces fresh black truffles Crispy Shallots, recipe follows Fleur de Sel, for garnish Extra-virgin olive oil, for drizzling 4 shallots 1 cup milk 1 cup all-purpose flour 1 quart vegetable oil 8 to 10 pieces fresh spinach 8 Kumamoto oysters 1 cup kosher salt 1 ounce creme fraiche 2 ounces Iranian Osetra caviar 2 gallons water 1/4 cup kosher salt 1 (1 1/2-pound) Maine lobster 2 blood oranges Carrot Curry Puree, recipe follows 16 leaves fresh chervil Blood Orange Juice, recipe follows 2 large carrots 2 tablespoons butter 1 shallot, minced 1/2 teaspoon curry powder 1 cup chicken stock Salt 1/4 cup freshly squeezed blood orange juice 1 tablespoon blood orange zest 2 tablespoons extra-virgin olive oil Instructions: Slice tuna very thin into pieces roughly 1 1/2 by 1 1/2 inches. Roll slices up and set aside. Cut the endive into fine julienne pieces. Warm a saute pan to a medium temperature and then add the butter. Add the endive to the pan, lightly season with salt, and stir. Allow the endive to caramelize. When the endive is golden in color, add the sugar and stir. Allow the sugar to caramelize. Add the lemon juice to deglaze the pan. Cut the additional raw endive leaves into a julienne and lightly dress with some of the Lemon Vinaigrette. Put a dollop of the caramelized endive in the middle of each plate. Place a small amount of the raw endive salad on top the cooked endive and then top with the tuna. Place additional raw endive salad on top of the tuna and drizzle some additional dressing around the plate. Garnish with a pinch of fleur de sel. In a mixing bowl, whisk together the lemon juice, lime zest, white pepper to taste, and salt. Whisk until the salt has fully dissolved. While still whisking, slowly pour the olive oil into the bowl. When all of the oil is incorporated, the dressing is finished. Slice the scallops into very thin pieces, about 1/16 to 1/8-inch thick. Gently clean all dirt off of the truffle. Cut the entire truffle into julienne pieces. Place 2 scallop slices in the middle of each plate so that the slices are next to each other. Place Crispy Shallot rings next to the scallops on 1 side only. Cover the tops of the scallops with the black truffle. Finish with a sprinkle of fleur de sel and a light drizzle of extra-virgin olive oil. Peel off the outside skin from the shallots. Cut the shallots into rings and then separate the layers of the shallots. Place the rings into a container and cover with the milk. Let marinate in the refrigerator for 2 to 4 hours. When ready to cook, heat the oil to 350 degrees F in a large, heavy Dutch oven. Take the shallots out of the milk and dredge them in the flour. Carefully add to oil and cook for 1 to 2 minutes or until golden and crispy. Bring a small pot of water to a boil. Add the spinach to the boiling water and cook for 30 seconds to 1 minute. Transfer spinach to a napkin-lined tray to drain. Shuck all of the oysters, reserving them in the shell. Place 1/4 cup salt in the middle of each plate and position 2 oysters on each bed of salt. Place a small amount of creme fraiche on top of the oysters, then 1 or 2 pieces of wilted spinach on top of the creme fraiche. Then put a dollop of caviar (about 1/2 ounce per plate) on top of the spinach. In a large stockpot, bring the water and salt to a boil. Add the lobster to the boiling water and cook for 7 to 10 minutes. Take out of the boiling water and place into an ice water bath to chill. When the lobster has cooled, remove from the ice water. Remove the tail from the head by holding the head with 1 hand while your other hand gently twists off the tail. Remove the tail meat from the shell. Cut the tail meat into medallions about 1/4 to 1/2-inch thick, yielding 8 medallions. Cut off the top and bottom of the oranges. Remove the skin from the orange so there is no pith left. Then cut out the segments of the orange, removing any seeds. Cut each segment into 3 to 4 pieces. Put a dollop of the Carrot Curry Puree in the middle of each plate. Place 1 lobster medallion on each side of the puree. Place 1 chervil leaf at each corner of the lobster. Scatter the diced blood oranges next to the chervil. Lightly drizzle the Blood Orange Juice around the plate. Peel and roughly chop the carrots. Heat a saute pan over medium heat and then add the butter and shallots. Saute until the shallots are tender and translucent. Add curry powder and saute for 3 to 4 minutes. Add the carrots and cook for 4 to 5 minutes. Add chicken stock and deglaze the pan; bring to a simmer and continue to cook until the carrots are tender. Transfer mixture to a blender* and season with salt, if needed. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Place the juice into a mixing bowl and then add the zest and oil. Gently stir until mixed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18888,"Easy Italian-Style Chili 1 pound ground beef (80% lean) 1 cup chopped onion 2 cans (8 oz each) Hunt's? Tomato Sauce 1 can (14.5 oz each) Hunt's? Diced Tomatoes, undrained 2 cups water 1 cup small size pasta, any shape, uncooked 1 can (16 oz each) kidney beans, drained, rinsed 1/3 cup Kraft? Grated Parmesan Cheese, divided 1 tablespoon chili powder Instructions:

1. Brown meat and onion in large saucepan; drain.
2. Add tomato sauce, undrained tomatoes, water, pasta, beans, 1/4 cup cheese and chili powder; stir. Cover; cook on medium heat 10 to 12 minutes or until pasta is tender, stirring occasionally.
3. Sprinkle with remaining cheese just before serving. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 18889,"Vitamix Bellini 1 large peach, halved, pitted 1 ounce (30 ml) peach schnapps 4 to 6 ounce (120-180 ml) Champagne, chilled Instructions:
4. Place peach and peach schnapps into the Vitamix container and secure lid.
5. Select Variable 1.
6. Turn machine on and slowly increase speed to Variable 10.
7. Blend for 30 seconds or until smooth. Pour into tall fluted glasses and add chilled Champagne. Serve immediately. ","[Champagne, Prosecco, Cava]" 18890,"Gingerbread Cookies 1 cup vegetable shortening 1 cup granulated sugar
   1 cup molasses
   2 tablespoons cider vinegar
   1 large egg
   1 tablespoon ground ginger
   1 1/2 teaspoons baking soda
   1 teaspoon ground cinnamon
   1 teaspoon ground cloves
   1/2 teaspoon salt
   4 to 5 cups sifted all-purpose flour, plus more for flouring Nonstick cooking spray, for the baking sheets and rolling pin 3 large egg whites, room temperature (or equivalent meringue powder) 2 1/2 cups sifted confectioners' sugar
   1/4 teaspoon cream of tartar Food color, for tinting, optional Instructions: For the cookies: In the bowl of an electric mixer, cream the shortening and granulated sugar together until light and fluffy. Add the molasses, vinegar and egg and beat on high speed to blend thoroughly. Sift together the ginger, baking soda, cinnamon, cloves, salt and 4 cups of the flour in a separate bowl. Add the dry ingredients to the creamed shortening and sugar and mix to make a firm, manageable dough, adding more flour if needed. Wrap the dough in plastic and refrigerate until firm, about 3 hours. Preheat the oven to 375 degrees F. Lightly spray 2 baking sheets with cooking spray. Spray a rolling pin with cooking spray and lightly flour your work surface. Roll the dough to 1/8-inch thickness and cut it into desired shapes with a knife or cookie cutters. (You can reroll the scraps to make a few more cookies.) Place the cookies 1 inch apart on the prepared baking sheets and bake for 5 to 6 minutes. Cool the cookies for 2 minutes on the baking sheets before removing to a wire rack to cool completely. Repeat with the remaining dough. For the royal icing: Beat the egg whites and 1/3 cup of the confectioners' sugar with a wire whisk or the whisk attachment of your mixer. Add another 1/3 cup sugar and the cream of tartar and beat 10 minutes longer. Add the remaining sugar and beat until the mixture is smooth and thick. The icing can be tinted as desired with food coloring. Ice the cooled cookies with the royal icing as desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 18891,"Mesclun with Creamy Lemon Vinaigrette 8 cups assorted baby greens, such as escarole, radicchio, endive and mache 1 shallot, minced 1 tablespoon Dijon mustard 2 tablespoons white wine vinegar 1 lemon, zested and juiced Pinch cayenne pepper 1/3 cup extra-virgin olive oil 1/2 cup sour cream Salt and pepper Instructions: Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 18892,"Minted Melon Soup with Raspberries 1 honey dew or cantaloupe melon 1 cup orange juice Pinch salt 1/2 cup white wine, such as Chablis 2 tablespoons honey (optional) 10 mint leaves, cut into chiffonade 1/2 pint raspberries, gently washed Mint sprigs, for garnish Instructions: Cut off the ends of the melon to stabilize it on the cutting board, then remove the rind. Cut the melon in half and remove the seeds. Cut half the melon into large chunks and place then in a blender with the orange juice, salt and wine. Add the honey if the melon is less sweet than you prefer. Blend until smooth, pour the mixture into a bowl, and stir in the chiffonaded mint; chill thoroughly in refrigerator. Dice the remaining melon and add it to the soup. To serve, ladle the soup into chilled bowls and top with the raspberries and mint sprigs. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 18893,"Bruschetta with Fontina and Greens 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices Extra-virgin olive oil, for drizzling 1 garlic clove, halved 3 tablespoons extra-virgin olive oil 3 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 12 ounces (12 cups) baby spinach Kosher salt 2 cups (4 ounces) shredded fontina cheese Instructions: For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside. For the topping: In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes. Add the remaining spinach and cook until wilted, about 2 minutes. Season with salt, to taste. Using tongs, arrange the spinach on top of the toasts. Sprinkle with cheese and bake for 5 to 8 minutes until the cheese is melted and bubbling. Season with salt and cool for 2 minutes. Transfer the bruschetta to a platter and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 18894,"Tapenade with Bruschetta 1/8 cup capers, drained and rinsed 4 anchovy fillets 1/2 teaspoon fresh thyme 2 tablespoons brandy 1/8 cup extra virgin olive oil 2 cups black Nicoise olives, pitted 1 tablespoon orange juice Twelve 1 1/2-inch slices Italian bread 1/4 cup extra virgin olive oil 2 cloves garlic, peeled Instructions: Combine the capers, anchovies, thyme, brandy and olive oil in a food processor and process until just blended. Add the olives and the orange juice and pulse until well combined yet fairly coarse. Toast the bread on both sides under the broiler until lightly brown. While bread is still warm, rub one side with a smashed garlic clove. Using a pastry brush, lightly coat the bread on both sides with olive oil. Sprinkle with kosher salt. Bake in a 350 degree oven for 10 minutes or until crisp. Serve immediately with the tapenade. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 18895,"Fresh Green Bean Salad with Basil And Tomatoes 1 1/2 pounds fresh green beans 1 tablespoon sugar 1 tablespoon and 1 teaspoon salt 1 recipe Garlic-Basil Dressing, recipe follows 5 firm ripe tomatoes, sliced 4 sprigs fresh basil, for garnish 1 clove garlic 1 shallot 2 tablespoons water 1 1/2 teaspoons salt 1/8 teaspoon freshly ground black pepper 2 tablespoons Dijon mustard 1 tablespoon sugar 3/4 cup canola, corn or vegetable oil 15 fresh basil leaves Instructions: Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate. When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately. Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 18896,"Saffron and Preserved Lemon Scented Shrimp Rice Pilaf 3 tablespoons vegetable oil 1/2 cup onion, chopped 1 tablespoon garlic, minced 1 teaspoon saffron threads Salt 1 1/2 cups rice 3 cups water 1 cup tomatoes, peeled, seeded and diced 1 1/2 teaspoons cayenne pepper 1/2 cup cracked green olives 1 pound medium shrimp 1 tablespoon finely chopped preserved lemons Freshly ground black pepper 1/2 cup toasted slivered almonds, for garnish Chopped parsley, for garnish Instructions: In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 18897,"Landmark Vineyard Harvest Risotto 1 cup corn kernels 1 cup fresh chopped tomatoes 1/2 cup grated Parmesan 1 tablespoon butter Dash lemon juice Salt and pepper Chopped fresh flat-leaf parsley 1/4 cup olive oil, plus 1/4 cup, plus 1/4 cup 2 tablespoons butter 1 cup chopped onion 1 tablespoon minced garlic 3 cups Arborio rice 1 cup white wine 6 cups chicken broth, simmering 24 large scallops 1 cup fresh fennel 1 cup diced zucchini Instructions: In a large skillet over medium heat saute the onion in the oil and butter, avoid browning the onions. When onions become translucent, add the garlic and the rice and stir for a couple of minutes. Add the white wine and stir until wine is absorbed. Add a ladle of broth, stirring continuously until broth is almost completely absorbed. Repeat until rice is tender and the mixture is creamy. In another skillet on high heat pour in 1/4 cup of the olive oil and sear the scallops on both sides for about 1 minute and set aside. Then saute the vegetables in the remaining 1/4 cup of olive oil until tender. Add the vegetables to the risotto and stir in the cheese, butter and lemon juice. Season the risotto mixture with the salt and pepper. Divide the risotto between 6 plates and place 4 scallops right on top. Garnish with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18898,"Thyme Marmalade Chicken Skewers 1 cup orange marmalade 1/4 cup balsamic vinegar 3 tablespoons fresh thyme leaves 3 tablespoons olive oil 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 pounds boneless skinless chicken breast or thigh meat, cut lengthwise into 1-inch wide strips 36 to 40 (6-inch) wooden skewers Instructions: Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine. Add chicken strips and toss to coat. Cover and marinate at least 4 hours. When ready to cook, heat oven to 425 degrees F and arrange a rack in the middle. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer. Heat the reserved marinade in a small saucepan until boiling and boil for 3 minutes. Cool a bit before using. Arrange skewers on a foil-lined baking sheet in a single layer. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all). Bake about 5 more minutes, until golden brown on both sides and cooked through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18899,"Atomic Ahi Poke (Spicy Ahi Poke with Chili Water) 4 ounces fresh tuna 1/8 cup Chili Water, recipe follows 1/8 cup shoyu sauce 1 teaspoon spicy sesame seed oil (rayu) 1 teaspoon Sriracha chili sauce 3 Hawaiian chiles or Thai chiles, plus 1 for garnish 1 ghost pepper 1 habanero pepper 1/4 cup mixed seaweed (chuka salad, ogo, limu, wakame) 1/4 teaspoon red Hawaiian sea salt or kosher salt 1/4 teaspoon Japanese spice (togarashi) 1 teaspoon wasabi-habanero flavored fish eggs (tobiko) 6 Hawaiian chiles 2 habanero peppers 2 ghost peppers 1 knob fresh ginger, sliced 2 teaspoons minced garlic 2 teaspoons rice vinegar or white vinegar 1/2 teaspoon Hawaiian sea salt or kosher salt Instructions: Cut the tuna into bite-size cubes and place in a medium mixing bowl. Pour the Chili Water and shoyu over the tuna cubes. Add the rayu and Sriracha sauce. Mix together and let the tuna marinate for a couple of minutes.
Dice the Hawaiian chiles, ghost pepper and habanero as small as possible and add to the mixing bowl. Add the seaweed salad and mix all the ingredients together.
Before serving, sprinkle the sea salt and Japanese spice on top of the poke. Finish off by adding the tobiko.
Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top. You can cut a slit into a Hawaiian cl and hang on the glass as a garnish.
Heat the chiles, ginger, garlic, vinegar and salt with 2 cups water in a saucepan, but do not bring to a boil. Stir all the ingredients and place in a bottle or jar (slightly larger than 1 pint) and seal off. (Be cautious of the steam for it will irritate your eyes and nasal cavity.) Refrigerate overnight and allow the flavor to develop in the water. Use as you would any hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18900,"Fruit Relish 20 ripe tomatoes 8 pears, diced 8 peaches, diced 6 large onions, chopped 2 red peppers, chopped 4 cups sugar 4 cups white vinegar 2 tablespoons salt 2 tablespoons pickling spices (in a bag) Instructions: Put all ingredients in a large, heavy bottomed pot. Cook over high heat until it begins to thicken then reduce heat. Stir frequently to prevent sticking and burning until very thick. (3 to 5 hours in all). To speed up this process, place fruit in a colander overnight to allow some of the juices to drip out first. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 18901,"Wedge Salad with Grilled Grape Tomatoes and Blue Cheese Vinaigrette 1 head iceberg lettuce, cut into 4 wedges 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 1 clove garlic, minced 1/4 cup olive oil 1 teaspoon sugar 2 tablespoons blue cheese, crumbled Kosher salt and freshly ground black pepper 1/2 pint grape tomatoes 2 strips bacon, cooked until crispy and crumbled 1/4 cup finely diced red onion Instructions: Heat a grill or grill pan and place the lettuce wedges on a platter. Prepare the vinaigrette by briskly whisking together the Dijon, vinegar, and garlic. Drizzle in the olive oil while whisking to create an emulsion. Add the sugar and blue cheese, and whisk gently to mix. Season with salt and pepper to taste. Lightly oil the tomato slices, and season with salt and pepper. Grill until slightly charred on the outside and then transfer to the platter with the lettuce wedges. Pour the vinaigrette over the lettuce and tomato and top with bacon and red onion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18902,"Cumin and Ginger Rubbed Pork Tenderloin 2 tablespoons cumin seeds 1/2 teaspoon crushed red pepper 1 clove garlic, smashed and finely chopped 1-inch piece ginger, peeled and grated on a zester Kosher salt 2 pork tenderloins Extra-virgin olive oil Instructions: Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it. Preheat the oven to 400 degrees F. Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes. Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 18903,"Cheeseburger Chowder 1/2 pound ground beef 3/4 cup chopped onion 4 tablespoons butter, divided 2 cloves garlic, minced 1 cup diced carrots 1 teaspoon dried basil 1 teaspoon dried parsley 3 cups chicken broth 4 cups diced peeled potatoes 1/4 cup flour 1 1/2 cups evaporated milk 2 cups cubed process American Cheese 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup sour cream Chopped dill pickle Chopped tomato Instructions: In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 18904,"Spritz Cookies 1 cup powdered sugar or 1 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 1 large egg 1/4 tsp. salt 1 cup Crisco? Butter Flavor All-Vegetable Shortening 2 tbsps. water 3/4 tsp. vanilla extract 1/2 tsp. almond extract 2 1/3 cups Pillsbury BEST? All Purpose Flour Colored sugar crystals, if desired Instructions: HEAT oven to 400 degrees F. Combine powdered sugar and shortening in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, water, vanilla and almond extracts. Using a spoon, stir in flour until well mixed. FIT cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. Sprinkle with colored sugar, if desired. BAKE 7 to 9 minutes or until set, but not brown. Cool one minute. Remove to cooling rack. ","[Prosecco, Moscato, Vinho Verde, Cava]" 18905,"Cheese Curds and Sausage in Puff Pastry 4 ounces kielbasa, chopped 1 sheet frozen puff pastry (half a 17-ounce package), thawed 2 teaspoons spicy brown mustard, plus more for serving 6 ounces cheese curds (or part-skim mozzarella, cut into small pieces) 1 large egg, lightly beaten Flaky salt Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Cook the sausage in a medium nonstick skillet over medium-high heat, stirring, until browned, 4 to 6 minutes; set aside to cool. Unfold the puff pastry on the prepared baking sheet; spread the mustard on top, leaving a 1-inch border all around. Spread the sausage on one half of the pastry and top with the cheese curds. Fold the other half of the pastry over the cheese to cover; crimp the edges with a fork to seal. Freeze until firm, about 45 minutes. Brush the pastry all over with the beaten egg and sprinkle with flaky salt. Cut 4 slits in the top to let steam escape. Bake until the pastry is golden brown and puffed all over, about 30 minutes. Let cool at least 20 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature with more mustard on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18906,"Angel food Cake Cubes with Blackberry Sauce 1 (10-ounce) bag frozen blackberries, thawed or frozen 1 teaspoon cornstarch 1/2 prepared angel food cake, cut into 1-inch cubes (enough to make 4 cups) Instructions: In a small saucepan, combine blackberries and cornstarch. Bring to a simmer over medium heat. Simmer until blackberries break down, 2 to 5 minutes. Transfer blackberries to a large bowl, add angel food cake cubes and toss to coat cake with sauce. Serve warm or chilled. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 18907,"Slow-Cooker Pinto Beans 1 pound dried pinto beans, rinsed and picked over (see Cook\u2019s Note) 48 ounces low-sodium chicken broth (or one 32-ounce carton plus 2 cups water)
One 8-ounce jar mild or hot diced pickled jalape?os
2 tablespoons dried oregano
1 tablespoon ground cumin
3 cloves garlic
2 dried bay leaves
1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems, optional
Kosher salt
3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco
1 lime, cut into wedges Instructions: Put the beans, chicken broth, pickled jalape?os and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours. Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.
","[Malbec, Tempranillo, Garnacha, Barbera]" 18908,"Guacamole with Margarita Coulis 2 medium avocados 3 teaspoons lemon juice 1/2 cup diced red onion 1/8 cup chopped cilantro 12 drops hot sauce (recommended: Tabasco brand) 1/2 teaspoon ground cumin Seasoned salt Coulis, recipe follows Instructions: Mash avocados lightly. Add lemon juice, onion and cilantro and mix well. Add spices and stir together. Place coulis in a plastic bag. Snip a tiny hole in 1 corner and pipe a spiral of sauce on top of the guacamole. 3 teaspoons water 2 teaspoons cornstarch 2 tablespoons 100 percent Agave Tequila 1/2 cup cilantro leaves 2 teaspoons Grand Marnier 1 teaspoon lime juice 1/2 teaspoon avocado honey In a small bowl, mix water and cornstarch. Microwave on high for 15 seconds. Stir and microwave for 15 seconds more or until mixture is thick and clear. Puree all of the ingredients together. ","[Chardonnay, Sauvignon Blanc, Vermentino, Rioja]" 18909,"Sunny's \Honey, Who Pecanned the Bird?
1/4 cup kosher salt 1/2 teaspoon whole black peppercorns 1 lemon, halved 1 bunch fresh sage 1 bunch fresh thyme One 14- to 16-pound turkey 1 stick (8 tablespoons) unsalted butter, cold and cut into small chunks (half the size of dice) Kosher salt and coarse ground black pepper 16 ounces beer, pilsner preferred 1 1/4 cups pecan halves, roughly chopped (no little bits, no dust) 1 stick (8 tablespoons) salted butter 1 teaspoon hot Hungarian paprika 1/2 teaspoon pumpkin pie spice 4 to 6 leaves fresh sage 1 cup honey Instructions: For the turkey and brine: In a large pot on medium-high heat, add 6 quarts (1 1/2 gallons) water, the salt, peppercorns, lemon, sage and thyme. Bring to a boil, lower to a simmer and cook until the salt is dissolved and the water is fragrant. Let cool. Put the turkey in a roasting bag, large plastic bag or a bowl large enough to fit it with still more space to give. Pour in the 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 at least 8 hours and up to 3 days. When ready to cook, remove from the refrigerator and discard all of the brining liquid and solids. Pat the turkey dry with paper towels. Place the turkey breast-side up on a wire rack resting in a roasting pan/baking dish and allow to sit on the countertop for about 2 hours to come to room temperature. For roasting: Preheat the oven to 400 degrees F. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the layers all over the bird. Season the skin with salt and pepper. Put the roasting pan in the oven, pour the beer into the bottom of it and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 3 to 3 1/2 hours. Let rest for 30 to 45 minutes before glazing and slicing. For the glaze: In a large nonstick pan on medium heat, add the pecans and cook, tossing, until fragrant, about 4 minutes. Remove the pecans to a plate and add the butter, paprika, pumpkin pie spice and sage to the same pan. Once the butter is melted and the pan is fragrant with sage, remove the sage and add the honey and pecans to the pan. Raise the heat until the mixture begins to simmer, then remove from the heat. Pour over the rested turkey, slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18910,"Crispy Pepperoni Chips 6 ounces pepperoni, thinly sliced Instructions: Preheat the oven to 425 degrees F.
Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.
Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.
Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They'll stay fresh and crispy for 1 to 2 days if you store them in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18911,"Crispy Chickpeas 2 cans (15.5 oz. each), GOYA Chick Peas, drained, rinsed and patted dry with paper towels 2 cans (15.5 oz. each), GOYA? Chick Peas, drained, rinsed and patted dry with paper towels 3 tbsp. GOYA? Extra Virgin Olive Oil 2 tsp. smoked paprika 1/2 tsp. GOYA? Adobo All-Purpose Seasoning with Pepper, plus more, to taste Instructions: Heat oven to 425 degrees F. In medium bowl, stir together chickpeas, olive oil, smoked paprika and 1/2 tsp. Adobo; transfer to foil-lined baking sheet.
Bake, stirring occasionally, until chickpeas are golden brown and crisp, about 40 minutes.
Transfer chickpeas to serving bowl; season with more Adobo, if desired. Serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 18912,"Nori-Sesame Shrimp Toasts 6 ounces uncooked shrimp, shelled and deveined 1 large egg white 2 tablespoons chopped green onion 2 teaspoons cornstarch 1 teaspoon Chinese rice wine or dry sherry 1 teaspoon minced ginger 1/2 teaspoon salt 1/8 teaspoon sesame oil 1/8 teaspoon ground white pepper 3 slices day-old white sandwich bread 1 large egg, lightly beaten 3 sheets Japanese seaweed (Nori) 1 tablespoon black sesame seeds Vegetable oil for deep-frying Instructions: Make the shrimp paste: Combine the shrimp, egg white, green onion, cornstarch, rice wine, ginger, salt, sesame oil and pepper in the workbowl of a food processor. Process until the mixture is smooth, stopping once or twice to scrape down the sides. Trim the crusts from the bread. Brush 1 side of 1 of the bread slices with the beaten egg and lightly press the nori sheet over the egg. Place the bread on a cutting board, nori side down, and trim any of the nori that extends past the edge of the bread. Spread about 1/3 of the shrimp paste over the bare side of the bread, mounding it slightly in the center. Sprinkle 1/3 of the black sesame seeds over the shrimp paste. With a chef's knife, cut each slice into 4 triangles. Repeat with the remaining ingredients. Pour enough oil into a wok or a high-sided frying pan to come to a depth of 2 inches and heat over medium heat to 350 degrees F. Slide 3 or 4 toasts, shrimp side down, into the oil. Cook for about 1 minute, turn over and continue cooking until edges are golden brown, about 1 minute longer. Scoop the toasts from the oil with a slotted spoon and drain on paper towels. Repeat with remaining shrimp toasts. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18913,"Red cl Fire and Ice Sauce 4 cups water 4 ancho chiles (dried poblanos), stems and seeds removed 3 cloves garlic 2 tablespoons cl soaking water, or more as needed 1 1/2 cups sour cream Kosher salt and freshly ground black pepper Instructions: Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the cl soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 18914,"Avocado Stressbuster Smoothie 1 cup 1-percent milk 1 tablespoon honey, plus more if needed 4 whole ice cubes 1 avocado, halved and pitted 1 tablespoon chia seeds Instructions: In the pitcher of a blender add 1 cup water, the milk, honey, ice cubes and avocados, and blend until smooth. Taste may vary based on the sweetness of the avocados; add additional honey if needed. Stir in the chia seeds, then pour into glasses and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 18915,"Shrimp Paella with Chorizo 1 7-ounce link Spanish chorizo, cut in half horizontally and sliced into half moons 2 tablespoons Amore garlic paste, or 6 garlic cloves, chopped 1 large tomato, diced 1 14-ounce can low-sodium chicken broth 1 teaspoon saffron Salt and freshly ground pepper 2 8.8-ounce packages Uncle Ben's Original Long-Grain Ready Rice 1 cup frozen peas 1 1/4 pounds shrimp, peeled and deveined Instructions: Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you. In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve. ","[Rioja, Tempranillo, Garnacha, Cava]" 18916,"Potato Skins 6 small baking potatoes 2 tablespoons butter, melted 2 teaspoons seasoned salt 3 tablespoons grated Parmesan cheese 1? cups shredded cheddar cheese 4 strips bacon, cooked and crumbled ? cup Daisy Brand Sour Cream 2 teaspoons finely diced fresh chives Instructions: 1.Lightly grease the outside of potatoes, cut small slit in the top and bake at 425F for 45 minutes or until soft. Let stand until cool enough to handle (about 15 minutes). 2.Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.) 3.Brush the outside and inside of skins with melted butter. Sprinkle the inside with seasoned salt and Parmesan cheese. 4.Place on a lightly greased baking sheet. Bake for 8 minutes or until crisp and bubbly. 5.Fill each with Cheddar cheese and bacon. 6.Bake 3 minutes or until the cheese is melted. 7.Top with a dollop of sour cream and sprinkle of chives. Variation: Twice Baked Potato Fingers - Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18917,"How to Cook London Broil | London Broil with Herb Butter 1 beef bouillon cube 3 tablespoons extra-virgin olive oil 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 2 tablespoons fresh lemon juice Kosher salt and freshly ground pepper 1 top round London broil steak (about 2 pounds) 4 tablespoons unsalted butter, softened 1 1/2 tablespoons chopped fresh chives 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chervil or tarragon Kosher salt and freshly ground pepper 1 tablespoon fresh lemon juice Instructions: Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day. Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl. About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes. Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18918,"The Best Chicken-Fried Steak Four 3- to 4-ounce cube steaks (see Cook's Note) Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 1/2 cups plus 3 tablespoons all-purpose flour
2 1/4 cups whole milk
1 1/2 cups cornstarch
1 tablespoon Hungarian paprika
1 teaspoon garlic powder
1 cup buttermilk
1 large egg, beaten
1 tablespoon hot sauce, such as Frank's RedHot
4 1/2 cups vegetable oil Instructions: Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy. Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits. Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks. Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes. Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain. Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 18919,"Tortas Ahogadas 3 1/2 ounces arbol chiles 1 cup white vinegar 2 sprigs oregano 1 clove 1 tablespoon black sesame seeds 1 clove garlic, minced Salt Olive oil, to coat pan 2 pounds pork, thinly sliced 4 sub rolls 2 cups refried beans, hot 2 Roma tomatoes, sliced 2 avocados, sliced 1 white onion, thinly sliced 2 tablespoons oregano, chopped Instructions: Devein the chiles and soak in hot water for 30 minutes. Drain the chiles, combine all of the sauce ingredients in a saucepan, and simmer for 15 to 20 minutes. Add all ingredients into a blender and puree until smooth. Strain the sauce to remove any large particles. Season the sauce with the salt, to finish. On a hot griddle, with the olive oil, saute the pork until fully cooked. Spread the refried beans on one side of the sub roll. Lay the pork on top of the refried beans, and top with the tomatoes, avocados, and onion. Sprinkle the sandwich with oregano and finish with a portion of the sauce. ","[Malbec, Tempranillo, Garnacha, Barbera]" 18920,"Gold Label Switzerland Swiss® Grilled Cheese 2 slices Country white bread 2 tablespoons Boar's Head Pepperhouse Gourmaise? 4 slices Boar's Head Gold Label Switzerland Swiss? Cheese ? cup Caramelized onions 1 tablespoon Butter, softened Instructions: Spread Gourmaise on each side of bread. Layer two slices of cheese, followed by onions and last two slices of cheese. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden brown and cheese is melted. Cut in half and serve warm. ","[Chardonnay, Riesling, Pinot Grigio]" 18921,"Pork with Chiles and Orange Sauce 1 1/2 pounds pork shoulder Kosher salt 4 dried guajillo chilies or other medium-heat dried red chiles, stemmed and seeded 1 tablespoon honey 1 teaspoon dried marjoram or Mexican oregano Pinch ground cinnamon Pinch ground cloves Freshly ground black pepper 3 to 4 cloves garlic 2 organic or blood oranges, zested and juiced 1 small onion, chopped 2 1/4 cups chicken stock or water 1 tablespoon butter 1 1/4 cups white long-grain rice Kosher salt 1/2 cup frozen green peas, thawed Two 14-ounce cans black beans Freshly ground black pepper 1/2 teaspoon ground cumin Corn tortillas, for serving Pickled Onions, for serving, recipe follows Cilantro leaves, for garnish 1 cup red wine vinegar 1 tablespoon kosher salt 1 teaspoon sugar 1 red onion, sliced into rings 1 teaspoon coriander seeds 2 bay leaves 1 fresh cl pepper, Fresno or jalapeno, sliced Instructions: For the pork: Place the pork in a Dutch oven with just enough water to cover and sprinkle with salt. Bring to a boil, and then reduce the heat and simmer, 20 to 30 minutes. Place the dried chiles in a small pot with 1 1/2 cups of the pork cooking water and simmer until softened, 5 to 10 minutes. Transfer to a food processor and puree with the honey, marjoram, cinnamon, cloves, some black pepper, garlic, orange zest and juice and onions. Add the puree to the Dutch oven with the pork and simmer 20 minutes. Remove and shred or chop the pork. Continue cooking the sauce until thickened to desired consistency, and then return the pork to the pot. Keep warm over low heat until ready to serve. For the toppings and sides: Boil the chicken stock with the butter, and then stir in the rice. Sprinkle with salt, if using water. Cover, reduce the heat and cook 15 minutes. Stir in the peas, and cook 2 to 3 minutes longer. Turn off the heat and fluff with a fork. Meanwhile, heat the black beans and season with salt, black pepper and cumin. Char the tortillas in a dry skillet. Serve the pork with the sauce and tortillas, for wrapping. Serve the beans in small cups or atop the pork, with the rice, peas and Pickled Onions alongside. Garnish with cilantro leaves. Cook's Note: Cool and cover for a make-ahead meal. Bring to room temperature before reheating over medium heat.
Bring the vinegar, salt, sugar and 1 cup water to boil. Place the onions, layered with the coriander, bay leaves and chiles, in a small container, and pour the hot vinegar on top. Allow to cool, then cover and chill at least 2 hours and up to 2 days before using. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 18922,"Chicken and Egg Soup with Pastina 1/4 cup extra-virgin olive oil 1 small onion, finely chopped Kosher salt and freshly ground pepper 1/2 (2 1/2-to-3-pound) rotisserie chicken (on the bone) 2 cups low-sodium chicken broth 2 lemons 1/2 cup pastina (small pasta) 2 large eggs plus 2 egg yolks 2 cups baby spinach or other baby greens 1/4 cup chopped fresh dill Crumbled feta cheese, for garnish (optional) Instructions: Heat the 1/4 cup olive oil in a large pot over high heat. Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces. Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired. Per serving: Calories 425; Fat 27 g (Saturated 6 g); Cholesterol 277 mg; Sodium 858 mg; Carbohydrate 18 g; Fiber 1 g; Protein 27 g ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18923,"Stuffed Duck Breast with Walnut, Dried Cherries and Goat Cheese 1 duck breast 1/4 cup goat cheese
1/8 cup diced toasted walnuts
1/4 cup diced dried cherries
Half 750-milliliter bottle Champagne
1/2 tablespoon turbinado sugar
Kosher salt and freshly ground black pepper
1 tablespoon grapeseed oil
Mashed Sweet Potatoes with Goat Cheese, recipe follows 1/2 pound large sweet potatoes Kosher salt
1 tablespoon goat cheese
1 teaspoon unsalted butter
1/2 tablespoon honey
Pinch ground cinnamon
Pinch ground ginger
Instructions: Carefully cut a pocket into the side of the duck breast horizontally, being careful not to cut all the way through. Combine the goat cheese and walnuts in a bowl, then gently spoon inside the pocket in the duck breast. Set aside. Macerate the dried cherries in 1 cup of the Champagne for 10 minutes. Pour the rest of the Champagne in a saucepan and simmer until reduced to 1/4 cup. Stir in sugar, season to taste and set aside. Cut a crosshatch pattern into the skin of the duck breast being careful to not cut through to the flesh. Sprinkle the flesh side with salt. Place in the oil in a pan, skin-side down, over medium-low heat. Cook to render of some of the fat and crisp up the skin, 5 to 7 minutes. Flip the breast, reduce the heat to medium and cook on the flesh side, about 4 minutes for medium-rare. Remove from the pan and allow to rest for 5 minutes. Slice and serve topped with sauce and mashed sweet potatoes. Peel the sweet potatoes and cut into 1/2-inch pieces. Place the potatoes in a large saucepan, fill with water to cover and add some salt. Bring the water to a boil over medium-high heat. Cook the potatoes until fork tender (a fork pierces a piece easily), about 13 minutes. Drain the potatoes well. Transfer them to a food processor and blend until smooth. Add the goat cheese, butter, honey, cinnamon, ginger and 1/2 teaspoon salt. Blend again until everything is well combined. Transfer to a bowl and let cool for 1 minute. Spoon the potatoes into a resealable plastic bag with its corner snipped or a pastry bag fitted with a tip, or spoon directly onto plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 18924,"Tuscan Chicken with White Beans and Wilted Greens 2 cups sliced red onions 1 cup sliced fennel bulb 2 cloves garlic, minced 1 (15-ounce) can white (cannellini) beans, rinsed and drained 1 cup reduced-sodium chicken broth 4 (5-ounce) skinless chicken breast halves (with bone) Salt and freshly ground black pepper 2 tablespoons chopped fresh rosemary leaves 1/2 cup sliced roasted red peppers (from water-packed jar) 4 cups chopped Swiss chard leaves 1 crusty loaf of bread 2 tablespoons olive oil 1 clove garlic Instructions: Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth. Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 18925,"Meal Prep Steamed Vegetables 12 ounces broccoli florets (from 1 medium crown; about 2 cups) 12 ounces green beans, trimmed (about 2 1/4 cups) 12 ounces cauliflower florets (from 1 medium crown; about 2 cups) 12 ounces carrots, cut into 1/4-inch slices (from about 3 large carrots; about 2 cups) 12 ounces sweet potatoes, peeled and cut into 1-inch cubes (from about 2 sweet potatoes; about 2 1/4 cups) 12 ounces butternut squash (or any other hard squash), peeled and cut into 1-inch cubes (from 1/2 medium butternut squash; about 2 1/4 cups) 12 ounces medium creamer potatoes (6 to 8 potatoes) Instructions: Fill a large pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat. Alternatively, use a pasta pot with the steamer insert. Add the broccoli, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
Add the green beans, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days. Add the cauliflower florets, cover and cook until tender yet still crisp in the middle, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days. Add the carrot slices, cover and cook until tender yet still crisp, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days. Add the sweet potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
Add the butternut squash, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days. Add the potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 15 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18926,"Manhattan Fish Chowder with Roasted Fingerling Potatoes and Bacon Relish 1 tablespoon canola oil 1/4 pound slab bacon, finely diced 1 small Spanish onion, finely diced 1 small stalk celery, finely diced 1 small carrot, finely diced 3 cloves garlic, chopped 1 cup dry white wine, such as Sauvignon Blanc 4 cups fish stock 1 cup pureed canned plum tomatoes 6 fingerling potatoes, halved lengthwise Canola oil Salt and freshly ground black pepper Canola oil 1 (1 1/2 pound piece) halibut fillet Salt and freshly ground black pepper 2 teaspoons canola oil 3 cloves garlic, finely chopped 1/8 teaspoon red cl flakes 1/4 cup finely chopped fresh flat leaf parsley Instructions: For the broth: Heat the oil in a medium saucepan over medium heat. Add the bacon and cook until golden brown and crispy, stirring occasionally, about 7 minutes. Remove the bacon and reserve for the relish. Increase the heat to high, add the onions, celery, and carrots and cook until slightly soft, about 5 minutes. Stir in the garlic and cook 30 seconds. Add the wine and cook until almost completely reduced, and then add the fish stock and bring to a boil. Add the tomato puree to the broth and bring back to a boil. Cook until slightly reduced and thickened, about 10 minutes. For the potatoes: Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper. Roast in the oven until golden brown and just cooked through, turning once, about 15 minutes. For the fish: Heat the oil in a large nonstick, oven-safe pan until it shimmers. Season the fish on both sides with salt and pepper and cook until golden brown. Turn over, transfer to the oven, and cook until just cooked through, 8 minutes. Cut crosswise into 4 equal pieces. For the relish: Heat the oil in a small saute pan over medium heat. Add the reserved bacon and cook until golden brown. Add the garlic and red cl flakes and cook for 30 seconds. Stir in the parsley and transfer to a small bowl. To serve: Ladle the broth into 4 bowls. Place a piece of halibut in the center of the bowl. Arrange 3 potato halves around the fish and garnish with the bacon relish. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 18927,"Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar 12 oysters, shucked and 1/2 shell reserved 1 cup yellow cornmeal, seasoned with salt and pepper 1 cup peanut oil 2 1/2 ounces osetra caviar 2 shallots, peeled and finely diced 1 cup aged sherry vinegar 2 sticks, very cold butter, cut into pieces Salt and pepper Instructions: For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Champagne, Pinot Grigio]" 18928,"Bacon-Wrapped Pork Roast with Potatoes and Onions One 5-pound boneless pork roast, fat trimmed 1/4 cup extra-virgin olive oil
Kosher salt and cracked black pepper
12 to 15 fresh parsley leaves
12 to 15 fresh sage leaves
12 strips bacon
4 pounds fingerling potatoes
2 red onions, sliced into 1 1/2-inch julienne Instructions: Preheat the oven to 400 degrees F. Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast. Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast. Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 18929,"Smoked Fish Dinner 2 medium cucumbers (about 1 1/2 pounds), peeled, halved lengthwise, and thinly sliced 2 tablespoons kosher salt 1/4 cup sour cream 3 tablespoons chopped fresh dill 3 teaspoons white wine vinegar Pinch cayenne pepper Freshly ground black pepper 1/2 red onion, thinly sliced 1 to 1 1/4 pounds assorted smoked fish, such as salmon, trout, mackerel, or whitefish 1 bunch watercress, thick stems trimmed 1/2 cup prepared horseradish Optional: Multi-grain bread Instructions: In a large bowl, mix the cucumbers and salt and set aside at room temperature for 1 hour. In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water, then drain it well, pat dry, Transfer the cucumbers to a large bowl and mix with the sour cream, dill, 1 teaspoon vinegar, cayenne, and season with pepper, to taste. Meanwhile, toss the onion with the remaining 2 teaspoons of the vinegar in a microwave-safe bowl, and microwave on HIGH for 1 minute. Set aside to cool. Arrange the fish, cucumber salad, onions, watercress, and bowls of horseradish on a large serving platter. If desired, serve with the multi-grain bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18930,"Instant Pot Coconut Chicken 1 onion, chopped 6 cloves garlic, smashed 1/4 cup soy sauce 1/4 cup plus 2 tablespoons distilled white vinegar 1 tablespoon plus 3/4 teaspoon sugar Freshly ground pepper 1 1/2 pounds skinless, boneless chicken thighs (halved if large) 4 Persian cucumbers 1 Fresno cl pepper Kosher salt 1 1/2 cups jasmine rice 1/4 cup unsweetened coconut cream Instructions: Combine the onion, garlic, soy sauce, 1/4 cup each vinegar and water, 1 tablespoon sugar and 1/2 teaspoon pepper in an Instant Pot. Stir in the chicken. Close the lid and turn the valve to the sealing position. Set the pot to cook on high pressure for 8 minutes. Meanwhile, slice the cucumbers and finely chop the Fresno cl (remove seeds for less heat). Toss the cucumbers and cl with the remaining 2 tablespoons vinegar and 3/4 teaspoon sugar in a medium bowl. Season generously with salt and let marinate while you finish the dish. Cook the rice as the label directs.
When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and manually release the pressure. Open the lid. Change the cooker to the high saut setting and simmer until the sauce thickens slightly, 12 to 15 minutes. Stir the coconut cream into the chicken mixture. Divide the rice, chicken and cucumber salad among bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18931,"Frozen Lemon and Orange Souffle 4 oranges 6 eggs, separated 1 cup sugar, divided 6 ounces lemon curd or lemon marmalade 1/2 cup orange liqueur (Recommended: Curacao or Grand Marnier) 1 tablespoon pure vanilla extract 2 cups heavy cream Lime and Yogurt Sauce, recipe follows 12 ounces low-fat vanilla yogurt 6 ounces lemon or lime curd 1 tablespoon pure vanilla extract Instructions: Using a channel knife, cut a few grooves into the orange peels. Cut the tops off the oranges and reserve. Empty the entire fruit of the orange pulp, being careful not to create a hole in the bottom. Freeze the empty orange rinds to create shells. In a bowl, combine the egg yolks with 1/2 cup of the sugar and beat until thick and a pale yellow. If using an electric mixer, mix for 5 to 7 minutes. Add the lemon curd or marmalade, orange liquer, and vanilla. Mix well. In a separate cold bowl, whip the cream until firm. Set aside. In another bowl at room temp, beat the egg whites until soft peaks form. In a large stainless steel bowl, blend the whipped cream and the egg yolk mixture. GENTLY fold in the egg whites. Transfer the mixture to a pastry bag fitted with a large tip. Remove orange shells from freezeer and pipe the mixture into them, extending 1 inch higher than the top of the orange. Freeze for at least 4 to 5 hours. Add the tops and serve right out of the freezer with Lime and Yogurt Sauce. Mix all the ingredients in a food processor until very smooth. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 18932,"Chocolate Sorbet 1 cup sugar 1/2 cup very good cocoa powder (recommended: Pernigotti) 1/4 teaspoon pure vanilla extract 1/8 teaspoon ground cinnamon 1/8 teaspoon kosher salt 2 cups water 1/4 cup brewed espresso (1 shot) 11/2 tablespoons coffee liqueur (recommended: Tia Maria) Instructions: In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 18933,"Caramel Apples 10 medium Granny Smith apples Nonstick cooking spray, for spraying the baking sheet 2 cups chocolate sandwich cookies, such as Oreos, cream filling removed 2 cups sugar
1 cup buttermilk (see Cook's Note)
1/2 cup (1 stick) salted butter
1 teaspoon baking soda
1 teaspoon vanilla extract
Heavy cream, to thin the caramel, if necessary
Sea salt, for sprinkling One 12-ounce bag white chocolate chips
Instructions: Rinse and dry the apples. Spray a baking sheet with cooking spray. Push one stick into the top of each apple, then place on the baking sheet with the stick standing straight up. Place the cookies in a large resealable plastic bag and roll with a rolling pin to crush. Set aside. In a large saucepan over low heat, combine the sugar, buttermilk, butter, baking soda, and vanilla and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan, and continue to boil and stir until the mixture reaches 238 degrees F, 15 to 17 minutes. Remove the pan from the heat. Dip each apple, one at a time, immediately into the caramel, leaving a 1/4-inch ring of green by the stick, and return the apple to the baking sheet. If the caramel starts to solidify while you are dipping apples, stir in heavy cream, a few drops at a time, until the caramel reaches a spreadable consistency. After all the apples have been dipped, lightly sprinkle them with sea salt. Allow the caramel to set, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave the white chocolate chips on high in 30-second intervals, stirring until melted. Dip each apple into the melted white chocolate, leaving a 1/4-inch ring of caramel exposed. Immediately dip the white chocolate-covered caramel apple in a layer of crushed cookie topping, leaving 1/4 inch of the white chocolate exposed. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 18934,"Smoked Pork Loin with Raspberry Chipotle Glaze 1 (4-pound) pork loin Extra-virgin olive oil, as needed 3 tablespoons dry spice rub for pork 1 (10-ounce) jar seedless raspberry jam 1 (5-ounce) bottle chipotle hot pepper sauce (recommended: Tabasco) Instructions: Preheat stovetop or outdoor smoker to approximately 230 degrees F. Trim the white \silver skin\ from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin. Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil. Meanwhile, preheat broiler. Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference. Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 18935,"Squid in Sherry Sauce 3 tablespoons olive oil 3/4 cup sliced onions 3 tablespoons sliced garlic 1/2 cup dry sherry 12 ounces squid, cut into thin rings 3 teaspoons chopped parsley leaves 1 1/2 teaspoons chopped fresh oregano leaves 1 1/2 teaspoons lemon juice 3/4 teaspoon salt 1/4 teaspoon plus a pinch black pepper 1/4 teaspoon pimento Instructions: In a large saute pan over medium heat, add the olive oil and onions. Cook until the onions are beginning to caramelize, 3 to 4 minutes, then add the garlic and cook for 2 minutes longer. Add the sherry and reduce for 2 minutes. Add the squid, parsley, oregano, lemon juice, salt, pepper, and pimento. Cook until the squid is tender, 5 to 6 minutes. ","[Chardonnay, Vermentino, Gruner Veltliner, Albari?o]" 18936,"Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette Spicy Peanut Vinaigrette 3 tablespoons aged sherry vinegar 2 tablespoons soy sauce 1 tablespoon grated fresh ginger 2 cloves garlic, chopped 2 tablespoons smooth peanut butter 1 teaspoon Asian hot chili oil 2 teaspoons honey 1 teaspoon toasted sesame oil 1/2 cup canola oil Salt and freshly ground black pepper 2 heads radicchio, cut into quarters Canola oil Salt and freshly ground black pepper 2 heads endive, thinly sliced 1 bunch watercress Chopped peanuts, for garnish Chopped chives, for garnish Chopped cilantro leaves, for garnish Instructions: For the vinaigrette: Put the vinegar, soy sauce, ginger, garlic, peanut butter, chili oil, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the canola oil until emulsified. If the vinaigrette is too thick, thin with a little warm water. Season, to taste, with salt and pepper. For the salad: Heat grill to high. Brush the radicchio with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Arrange radicchio, endive and watercress on a platter and drizzle with the peanut vinaigrette. Garnish with peanuts, chives and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18937,"Cider Mop 1 tablespoon unsalted butter 2 tablespoons finely grated peeled fresh ginger 2 shallots, peeled and sliced 6 cloves garlic, peeled and smashed 1 1/2 cups bourbon 1 quart sweet apple cider 1 cup apple jelly 1/4 cup dark molasses 1 bay leaf 2 teaspoons coriander seeds 1/2 teaspoon black peppercorns 2 sprigs fresh sage or 1 teaspoon dried sage 2 tablespoons lemon juice 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: Melt the butter in a medium saucepan over medium heat. Add the ginger, shallots, and garlic. Cook, stirring frequently, until the vegetables are soft and brown, about 5 minutes. Remove the pan from the heat and carefully add the bourbon. Return the pan to the heat and with a wooden spoon scrape up any of the browned bits that cling to the bottom. Add the cider, jelly, molasses, bay leaf, coriander seeds, peppercorns, and sage. Bring to a boil and reduce until the mixture is syrupy and yields about 1 1?2 cups, about 1 hour. Strain and add lemon juice, salt, and black pepper, to taste. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18938,"Easy Sole Meuniere 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 4 fresh sole fillets, 3 to 4 ounces each 6 tablespoons unsalted butter 1 teaspoon grated lemon zest 6 tablespoons freshly squeezed lemon juice (3 lemons) 1 tablespoon minced fresh parsley Instructions: Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt. Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18939,"Eggnog Custard Cups 2 1/2 cups milk 3 large eggs 3 large egg yolks, whites reserved for Online Round 2 Recipe Spinach and Cheese Souffle 1/2 teaspoon salt 1 teaspoon pumpkin pie spice, divided 1 teaspoon vanilla extract 1/2 cup granulated sugar Special Equipment: 6 (8-ounce) ramekins Instructions: Preheat the oven to 325 degrees F. Place the ramekins into a high-sided baking dish. Heat the milk in a small pot over medium heat until warm but not hot. Whisk together the eggs, yolks, salt, half the pumpkin pie spice, vanilla, and sugar. Slowly whisk the warm milk into the egg mixture. Pour the liquid into the ramekins and sprinkle the remaining pumpkin pie spice on top. Place in the oven and pour hot tap water into the baking dish to about half way up the sides of the cups. Bake until the custard is set around the edges and just jiggles slightly in the middle, 35 to 40 minutes. Remove from the oven and let cool in the water bath. Refrigerate until chilled before serving, about 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 18940,"cl con Queso 1 1/2 cups grated Mexican Asadero or Manchego cheese 1 cup Roasted Jalapeno Salsa, recipe follows 2 slices red onion, 1/2-inch thick 4 cloves garlic, peeled 12 jalapeno chiles, seeded and halved 3 Anaheim or Poblano chiles, seeded and halved 1/4 cup olive oil 2 teaspoons dried oregano Juice of 1 lime 1 teaspoon sea salt 1/2 cup water Instructions: Preheat the oven to 350 degrees. In an ovenproof baking/serving dish combine the cheese with the salsa and bake until the cheese melts, about 10 minutes. Serve immediately. In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic and remove. Add 2 tablespoons of the olive oil to the skillet and sear the chiles until charred. Add the remaining oil, the oregano, lime juice, and salt and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 18941,"Sugarcane Baked Ham with Spiced Apples and Pears 12 sugarcane swizzle sticks, each cut into about 3-inch pieces 1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked) 1 cup firmly packed light brown sugar 1 cup Steen?s 100 percent Pure Cane Syrup 1/2 cup dark molasses 1/2 cup dark corn syrup 1/8 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/8 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1 teaspoon dry mustard 1/4 cup water 1 1/2 pounds (about 4) Granny Smith apples 1 1/2 pounds (about 4) Bartlett pears Instructions: Preheat the oven to 350 degrees F. Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically, like a package, to hold it together. Place it on a wire rack in the baking pan. In a mixing bowl, combine all of the glaze ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 18942,"Hot and Cheesy Baked Meatballs One 24-ounce jar arrabbiata pasta sauce 1/2 cup sliced hot cherry peppers
12 store-bought spicy Italian meatballs (from the meat counter)
1 tablespoon crushed red pepper flakes
One 8-ounce log fresh mozzarella, cut into 12 slices
8 to 12 fresh basil leaves, torn
Crusty bread, salad leaves and Italian salad dressing, for serving Instructions: Preheat the oven to 425 degrees F. Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting. Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil. Serve with crusty bread and a dressed salad. ","[Barolo, Chianti, Tempranillo, Garnacha]" 18943,"Toffee Bars 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan 1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon grated nutmeg
1/2 teaspoon fine sea salt
2 cups (lightly packed) light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup whole hazelnuts (with or without skins)
Instructions: Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking pan, preferably a light-colored aluminum or steel pan. (Dark pans cause over-browning.) Heat a large skillet over medium heat, add the butter, and cook until the butter foams and turns amber brown, 3 to 5 minutes. Pour the butter into a large bowl and set aside until cool enough to touch. Meanwhile, sift the flour, baking powder, nutmeg and salt together into a bowl. In the bowl of a stand mixer, or using a hand mixer, combine the brown sugar with the butter and mix until combined. Add the eggs and vanilla, and mix until smooth, thick and light, 3 to 5 minutes. (You want to make sure the mixture is very light and airy, like frosting.) Stir in the sifted flour mixture and mix by hand until incorporated. Pour the batter into the prepared baking pan and spread it into an even layer, smoothing the top. Scatter the hazelnuts, pressing lightly to submerge them about halfway in the batter. Bake until the surface wrinkles evenly and turns nut brown, about 35 minutes. Let cool completely, at least 2 hours, before cutting into 2-inch bars. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 18944,"Caribbean Feast's Oxtail Dish 1 cup browning or gravy master
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons seasoning salt
3 pounds oxtails, excess fat trimmed, washed with cool water and 2 tablespoons vinegar 4 cloves chopped garlic
1 large onion, chopped 1 bunch fresh thyme
2 tablespoons olive oil
2 cups butter beans
3 scallions, chopped 1 green bell pepper
2 teaspoons cornstarch
Instructions: Mix together the browning, garlic powder, black pepper and seasoning salt. Rub all over the oxtails. Add the garlic, onions and thyme, cover and marinate for 4 to 5 hours. This will ensure that all the flavor of the spices will be deeply embedded in your oxtails for a finger-licking flavor. When ready to cook, heat a large pot and then add the olive oil and heat until hot. Add the oxtails and fry, stirring every 5 minutes, for 15 minutes. Add the butter beans, scallions and bell peppers, cover the pot and cook over medium heat for 1 hour 30 minutes, stirring every 10 to 15 minutes. Add desired small portions of water when needed (make sure that the water is barely above the oxtails at all times) throughout the cooking period. Turn up the heat and bring to a boil. You may add additional seasoning salt or other spices, if desired. Mix in the cornstarch and let simmer over low heat for 30 to 45 more minutes. Let cool, then serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 18945,"Mother of the Pearl River Grilled Oysters Bruschetta 1 dozen oysters, shucked and on the half-shell 1/2 cup chopped parsley leaves 1/2 cup chopped green onions Salt Black pepper 3 lemons, juiced 1/2 pound smoked center-cut bacon Instructions: Place oysters on a large tray. Season oysters evenly with salt, pepper, and lemon juice. Top each shell with equal amounts of parsley and green onions. On an open flame grill, heat coals or gas to a medium to hot. Depending on the grill, there are 3 methods of completing this dish. Ideally, the bacon should sit above the oysters, cooking on an elevated metal mesh that allows the bacon grease to drip into the oyster cavity. The oysters should be placed directly above the flame. If an elevated mesh apparatus or shelf is unavailable, the bacon can be elevated with crumpled aluminum foil, allowing the same dripping effect. If foil is unavailable, place the bacon strips around the edge of the shells so that they are allowed to cook separately from the oysters while still producing drippings. Cook the oysters for 8 to 20 minutes. For best results, make sure that at least some bacon fat has found its way into the oyster cavity. Serve as appetizers eaten off the shell or with a small cocktail fork. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18946,"Sweet Strawberry Tartlets 1 1/2 cups hulled quartered strawberries 1/2 cup sugar, plus 3 tablespoons 5 ounces Maria crackers* (about 1 pack or 32 crackers), or graham crackers 1/4 cup, packed minced piloncillo** (about 2 ounces), or packed brown sugar 8 tablespoons (1 stick) chilled unsalted butter, cubed 1 (8-ounce) bars cream cheese, room temperature 1/2 cup sour cream 1 envelope whipping powdered topping (about 1/4 cup powder) 6 individual tart tins with removable bottoms or 1 (9-inch) tin Nonstick cooking spray
Instructions: Mix the strawberries and 3 tablespoons of the sugar in a small bowl. Let the strawberries macerate at room temperature for 1 hour.
Preheat the oven to 350 degrees F. Arrange 6 individual tartlet pans with removable bottoms on a baking sheet. Spray the tartlet pans with nonstick cooking spray. Blend the Maria crackers and the piloncillo in a processor until coarse crumbs form. Add the butter and process until the crumbs come together. Press the crumbs into the prepared tartlet pans. Bake until the tartlet shells are golden brown, about 10 minutes. Cool completely.
Using an electric mixer, whip the cream cheese and the sour cream in a small bowl, until fluffy. Add the remaining 1/2 cup of sugar and whip until well combined. Add the whipping powdered topping and whip until very fluffy. Drain all but 2 tablespoons of the macerating liquid from the strawberries. Fold the strawberries and the reserved 2 tablespoons of liquid into the cream mixture. Spoon the filling over the tartlets, dividing equally. Tarts can be prepared 1 day ahead, covered and refrigerated ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 18947,"Asian Noodle and Smoked Chicken Salad 1 pound cooked smoked chicken, cut into strips 10 ounces thin chinese egg noodles or spaghettini 1 tablespoon oriental sesame oil 1/4 pound snow peas, trimmed 1 cup thinly sliced carrot 1 cup thinly sliced cucumber 1 cup thinly sliced scallion 1 can (15 oz) baby corn, drained and rinsed 1 tablespoon toasted sesame seeds 1 recipe peanut sauce (recipe follows) Instructions: In a large saucepan of boiling, salted water add the noodles, and cook them until they are just al dente. Drain them in a colander, rinse them under running water, and drain them well. In a bowl toss the noodles with the sesame oil and chicken. In a saucepan of boiling water blanch the snow peas for 30 seconds, drain and refresh them under running cold water. Transfer the noodle mixture to a serving platter and garnish with snow peas, carrots, cucumber, scallion and corn. Sprinkle with toasted sesame seeds. Serve the salad with the peanut sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18948,"Thai-Style Grilled Vegetables 2 red bell peppers 2 yellow bell peppers 2 Chinese eggplants 6 cloves garlic 1 tablespoon whole coriander 2 teaspoons fish sauce 1/4 cup fresh lime juice 1 tablespoon olive oil Instructions: Heat a grill to medium. Cut the peppers and eggplant lengthwise into quarters and put into a large mixing bowl. Add the garlic and coriander, to a mortar and pestle, and crush them into a chunky paste. Transfer the paste to the mixing bowl with the vegetables. Add the remaining ingredients and toss to coat well. Put on the hot grill and cook for about 5 to 7 minutes on each side. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 18949,"Miso-Crusted Salmon with Fennel Salad 2 tablespoons white miso paste 1 tablespoon tahini 1 tablespoon sugar 1/3 cup water 4 7-ounce pieces fresh salmon or ocean trout 2 small fennel bulbs, very thinly sliced 1 cucumber, shredded 1/4 cup lime juice 1 tablespoon fish sauce 2 tablespoons sugar 1/2 cup cilantro leaves Instructions: Place the miso, tahini, sugar, and water in a saucepan and stir over low heat for 2 minutes or until thickened. Heat a nonstick frying pan over medium to high heat. Add the salmon, skin side down, and cook for 3 minutes or until crisp. Brush the salmon with miso sauce, turn, and cook for 1 minute. For the fennel salad, combine the fennel, cucumber, lime juice, fish sauce, sugar, and coriander leaves. To serve, place the fennel salad on plates and top with the salmon. Serve with the remaining miso sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18950,"Hot Pot at Home 2 pounds (or 2 each) pork leg bones, cut into 2-inch pieces 1 carrot, peeled and cut into 1-inch chunks 1 ear corn, husks and silks removed and cut into 1-inch pieces 1 small daikon (about 1/2 pound), peeled and cut into 1-inch chunks Kosher salt 1/4 cup chili oil 1 pound thinly sliced beef (see Cook\u2019s Note) 1 pound of any white-fleshed fish, such as flounder, cod, haddock, etc., cut into 1-inch cubes 1/2 pound Napa cabbage, cut into bite-size pieces 1/2 bunch spinach (about 1/2 pound) 1 large Yukon gold or russet potato, peeled and cut into 1/2-inch slices 1 small pumpkin, halved, seeded and cut into 1/2-inch slices 4 large hard-boiled eggs, peeled One 8-ounce package fish tofu or one 12-ounce package extra-firm tofu (cut the regular tofu into 1/2-inch slices) One 8-ounce package udon noodles Hot Pot Dipping Sauce, recipe follows Chinese BBQ sauce Chili oil Chili crisp Oyster sauce Soy sauce Toasted sesame oil Sesame paste 1/4 cup hot Pork Broth 2 tablespoons Chinese BBQ sauce, such as Bullhead 2 tablespoons sesame paste 1 tablespoon oyster sauce 1 tablespoon soy sauce 1/2 tablespoon hoisin sauce 1 teaspoon toasted sesame oil 1 teaspoon granulated sugar 1 teaspoon chopped garlic 1 teaspoon chopped scallions Instructions: For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there\u2019s a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue. Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
For the condiments: Create a \u201cdipping sauce station\u201d with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
Proteins\u2013Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu Vegetables\u2013sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, cl peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
Noodles, etc.\u2013ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 18951,"New Mexican Apple Pie 4 tablespoons lard 2 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1 teaspoon salt 1 teaspoon baking powder 6 to 7 apples (such as Granny Smith, Fuji and/or Gala), peeled and sliced (about 6 cups) 1/2 cup all-purpose flour 1/2 cup turbinado sugar, plus more for sprinkling 2 tablespoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/4 cup fresh lemon juice (from about 2 lemons) 1/4 cup canned or frozen chopped hot green chiles (thawed if frozen) 1/4 cup pine nuts 1 large egg Vanilla ice cream, for serving Instructions: Make the crust: Cut the lard into 1/2-inch cubes; transfer to a plate and freeze at least 1 hour. Combine the flour, granulated sugar, salt and baking powder in a large bowl. Cut in the lard with 2 knives until the mixture looks like coarse meal with pea-size bits of lard (do not overmix). A little at a time, stir in 1/2 to 1 cup ice water until the dough holds together when squeezed; the amount of water will vary depending on the humidity. (You can also make the dough in a stand mixer with the paddle attachment.) Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. Make the filling: Combine the apples, flour, turbinado sugar, cinnamon, ginger, nutmeg, lemon juice, green chiles and pine nuts in a large bowl and toss. Let sit 20 minutes. Meanwhile, preheat the oven to 375 degrees F. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, then spoon the filling into the crust. Roll out the remaining disk of dough into a 12-inch round; lay the dough over the filling. Press the 2 crusts together around the edge, then fold the overhanging dough under itself and crimp with your fingers. Cut a few slits in the top crust or prick with a fork to let steam escape. Whisk the egg with 1/4 cup water and brush over the top crust. Sprinkle with turbinado sugar. Bake, rotating the pie every 20 minutes, until golden brown, 1 to 1 1/2 hours. Transfer to a rack and let cool completely. Serve with ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18952,"Tomatoes and Burrata 1 (8- to 10-ounce) ball of fresh burrata cheese 1 pint mixed heirloom cherry tomatoes or 8 to 10 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
10 fresh basil leaves, julienned
Fleur de sel or sea salt
6 Garlic Toasts, recipe follows 1 baguette 1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise
Instructions: Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts. Preheat the oven to 400 degrees F. Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices. Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18953,"Gnocchi alla Romana 3 cups low sodium chicken stock 3/4 cup semolina flour 1 teaspoon salt 1 large egg 3 tablespoons unsalted butter 1/3 cup freshly grated Parmesan 1/2 teaspoon freshly ground black pepper, optional Instructions: Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg. Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour. Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 18954,"Panettone Stuffing 1 (2.2-pound) panettone 1 stick sweet butter 2 bunches fresh sage, leaves minced Salt and pepper 1/2 cup dried apricots, julienned 1/2 cup dried sour cherries 1/2 cup golden raisins 1 1/2 cups minced yellow onion 1 cup minced celery or fennel 1 cup minced carrot Up to 2 cups chicken stock (or turkey if you have it) 2 eggs, optional, use if you like a firmer stuffing Instructions: Preheat the oven to 350 degrees F. Cut the panettone into 3/4-inch squares and place in large bowl. Melt half of the butter in a saucepan over medium heat and continue to cook until light brown, about 5 minutes. Take off the heat and add half the sage. Season with salt and pepper. Pour the sage butter over the bread and toss gently but swiftly. Spread out on 2 cooking sheets and place in the oven until light brown, about 15 minutes. Remove from the oven and place back into the bowl. Meanwhile, place the dried fruit in a large bowl; add boiling water to cover and then set aside for at least 10 minutes. This will plump and soften the fruit for cooking. Drain fruit once plumped. Raise the oven temperature to 375 degrees F. Melt the remaining butter and add onion, celery, and carrot. Saute on medium-low heat until soft. Add dried fruit and remaining sage. Toss into cooled croutons. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing. Stir in beaten eggs now, if using. Adjust salt and pepper, to your liking. Turn out into an oven-proof casserole. Bake uncovered until golden brown on top, about 40 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18955,"Pork Tenderloin with Sugar Snap Pea Salad 3 tablespoons sliced almonds 1/4 cup chopped fresh parsley 2 tablespoons red wine vinegar 1 tablespoon plus 2 teaspoons dijon mustard 1 small clove garlic, grated Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 3 tablespoons breadcrumbs 1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed 1 pound sugar snap peas, trimmed 2 carrots, thinly sliced 1 large bunch watercress, trimmed Instructions: Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool. Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil. Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes. Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18956,"Hummus Piadine with Cucumber and Feta Salad 2 English cucumbers 4 tomatoes All-purpose flour, for dusting 4 (4-ounce) pizza dough rounds 16 ounces prepared hummus Coarse cornmeal, for sprinkling on baking sheets 3/4 tablespoon dried oregano 1 teaspoon chopped garlic 1/2 teaspoon dried chili flakes 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar Sea salt, preferable gray salt and freshly ground black pepper 1/2 pound feta cheese Instructions: Place 2 baking sheets in oven and preheat to 500 degrees F. Peel cucumbers. Cut them in 1/2 to remove seeds and slice them widthwise into slices about 1/8-inch thick. Core the tomatoes and dice into 1/2-inch pieces. On a lightly floured surface, using a rolling pin, roll dough balls into a circle about 8 inches in diameter and about 1/8-inch thick. With a spoon divide the hummus evenly between the 4 dough rounds and spread thin to cover the entire surface. Remove the baking sheets from oven and sprinkle evenly with cornmeal. Transfer the prepared dough rounds to the baking sheets and bake until slightly underdone (lightly browned but still pliable), about 8 to 12 minutes. While the dough rounds are baking, toss together the cucumber slices, diced tomatoes, oregano, garlic, chili flakes, olive oil, and vinegar, season with gray salt and pepper, to taste. Let the baked dough cool slightly then top with the cucumber salad divided evenly among the 4 doughs. Crumble feta cheese over the top and serve open faced. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18957,"Lassis (Yogurt Drinks) 1 cup yogurt 3 cups iced water Salt and pepper to taste 1/2 cup yogurt 2 1/2 tablespoons sugar 2 cups iced soda 1 cup pureed mango Instructions: Salted Version: Beat yogurt until smooth and gradually stir in iced water. Season with salt and pepper. Sweet Version: Beat yogurt with sugar until smooth and gradually beat in iced soda and pureed mango. (Drink will froth up like a milk shake.) ","[Riesling, Moscato, Vinho Verde]" 18958,"Nachos 1 bag white corn chips 3 cups freshly grated Monterey Jack cheese 1 jar jalapeno slices, optional Instructions: Preheat the oven to 350 degrees F. Lay the whole tortilla chips in an ovenproof dish. Sprinkle over the cheese, add jalapeno slices of using and repeat the process until you have 3 layers. Bake until the cheese has melted. ","[Chardonnay, Sauvignon Blanc, Riesling]" 18959,"Catfish Bread 1/2 cup butter 1/3 cup olive oil 2 cups chopped onion 1/2 cup diced tasso 3/4 cup chopped bell pepper 1 cup sliced mushrooms 1 teaspoon minced garlic 3 bay leaves 2 pounds catfish fillets, cut into 3-inch pieces 1/2 teaspoon Worcestershire sauce 1/3 cup lemon juice 1/2 teaspoon hot sauce (recommended: Tabasco brand) 1 teaspoon black pepper 1/2 teaspoon chopped fresh oregano leaves 1/2 teaspoon chopped fresh marjoram leaves 1/2 teaspoon chopped fresh thyme leaves 1/2 teaspoon white pepper 1/2 teaspoon red pepper 1/2 teaspoon garlic powder 2 teaspoons chopped fresh rosemary leaves 1/3 cup dried parsley flakes 3/4 cup chopped green onions 2 cups cream 1 pound angel hair pasta, cooked and drained Instructions: Heat butter and olive oil in saucepan on stovetop. Brown onions and tasso for 3 minutes. Add the bell pepper, mushrooms, garlic and bay leaves. Simmer for 3 minutes. Add the catfish, Worcestershire sauce, lemon juice, hot sauce, black pepper, oregano, marjoram, thyme, white pepper, red pepper, garlic powder, rosemary, and parsley flakes and simmer for 15 minutes, stirring only a few times as stirring will cause fish to break up too much. Add green onions and cream and simmer for 10 minutes stirring only when necessary. Serve immediately over pasta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18960,"Grilled Sponge Cake with Peach and Cherry Compote 2/3 cups sugar 8 large egg yolks 1 teaspoon vanilla extract 1 lemon, zested and juiced 1 cup cake flour 1/4 teaspoon fine salt 8 egg whites 1/3 cup sugar Peach and Cherry Compote, recipe follows Whipped cream, for serving, optional 1 (16-ounce) bag frozen peaches 2 (10-ounce) bags frozen cherries 1 cup sugar 1/2 cup water 1 small orange, zested and juiced Instructions: Preheat oven to 325 degrees F.
In a medium mixing bowl, combine sugar, egg yolks, and vanilla, whisking until smooth and frothy. Add the lemon zest and juice and whisk until well combined. In a separate larger mixing bowl, sift the cake flour and salt together; a fine-mesh sieve works well for this. Gingerly and gradually fold the egg yolk mixture into the sifted flour.
In another mixing bowl, beat egg whites on high speed with a hand mixer until just frothy. Continue beating while gradually adding the sugar. Beat on high until soft peaks form. Gently fold beaten egg whites into batter, making sure not to deflate the air bubbles in the whites. Pour batter into an ungreased 10-inch tube pan and bake in the center of the oven for 45 minutes. Cool, upside down, in pan.
Preheat the grill and make sure it is very clean. Cut the cooled cake into 8 slices, and then grill on both sides until nicely toasted on outside but still soft and moist on the inside, about 1 to 1 1/2 minutes per side, depending on how hot your grill is. Serve cake slices with cooled fruit compote and whipped cream, if desired. In a medium, heavy-bottomed, non-reactive saucepan, combine frozen fruit, sugar, water, and orange zest and juice in a large saucepan and cook over medium heat until mixture comes to a simmer. Reduce heat to low and cook for another 25 to 30 minutes or until thick. Let cool and then refrigerate until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18961,"Cheesy Pull-Apart Garlic Bread 1 small round loaf sourdough bread (7 ounces) 4 tablespoons unsalted butter 1/3 cup chopped fresh parsley, plus for more garnish 1 teaspoon onion powder Pinch kosher salt 5 cloves garlic, minced 4 ounces mozzarella, cut into 1/2-inch cubes Instructions: Preheat the oven to 350 degrees F. Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet. Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread. Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot! ","[Chardonnay, Chianti, Barbera, Tempranillo]" 18962,"Lamb Shish Kabobs 1 pound cubed leg of lamb 1/2 lemon, juiced Olive oil 1 tablespoon fresh oregano, chopped finely 1 tablespoon garlic, chopped finely Skewers, if wooden soak in water for about 15 to 20 minutes Instructions: Mix together a marinade of lemon, oil, oregano, and garlic. Add meat and let marinate for 2 to 3 hours in the refrigerator. Remove meat from the marinade and thread on skewers. Place on a hot grill, turning a few times, for 10 to 15 minutes. ","[Rhone Blends, Syrah, Tempranillo]" 18963,"Warm Johnny Cakes with Wild Blackberries 2 cups sugar 6 cups freshly picked honeysuckle flowers 2 pounds (8 sticks) unsalted butter, at room temperature, cut into cubes Pinch salt
1/4 cup roughly chopped freshly picked honeysuckle flowers
2 cups milk 3/4 cup honey
3 teaspoons grated lemon zest plus 9 tablespoons lemon juice 1 1/2 teaspoons active dry yeast 1 1/2 cups finely ground yellow cornmeal
4 1/2 cups wild blackberries 6 large egg whites
2 tablespoons sugar 12 tablespoons (1 1/2 sticks) unsalted butter
Instructions: For the honeysuckle simple syrup: Combine the sugar with 2 cups water in a saucepan and bring to a boil. Put the flowers in a large bowl and pour the syrup over the flowers. Let steep and cool to room temperature, then strain out the flowers. Refrigerate until using. For the honeysuckle butter: Put the butter in the bowl of a stand mixer fitted with the whisk attachment. Whip the butter on low speed and add the pinch of salt. Once the butter is soft and malleable, slowly whip in 1 1/2 cups of the honeysuckle simple syrup. Once the syrup is combined, slowly add the flowers. For the Johnny cakes: Combine the milk, honey and 3/4 teaspoon of the lemon zest in a small saucepan over low heat and cook, stirring occasionally, until the honey is dissolved and the mixture registers 110 degrees F when measured with an instant-read thermometer. Remove the pan from the heat, add the yeast, cover and let steep until the yeast begins to foam, about 15 minutes. Combine the cornmeal and milk mixture in a mixing bowl and whisk until smooth. Cover the bowl with plastic wrap and set aside in a warm place to rise until doubled, about 30 minutes. Meanwhile, put the blackberries in a medium bowl and add 2 cups of the honeysuckle simple syrup. Stir in the lemon juice and remaining 2 1/4 teaspoons lemon zest. Let the berries sit at room temperature for 30 minutes, stirring occasionally. Put the egg whites in the bowl of a stand mixer and whisk on low speed until foamy. With the machine running, add the sugar 1/2 tablespoon at a time. Increase the speed to medium and whisk until the egg whites form medium-stiff peaks. Set aside. Once the batter has risen and soaked up most of the liquid, fold in one-third of the egg white mixture. Add a second third of the egg whites and fold until well incorporated. Fold in the remaining egg whites, being careful not to overmix or deflate the batter. Heat 1 tablespoon of the butter in a cast-iron skillet over medium-high heat. Working in batches, add the batter to the skillet 2 rounded tablespoonfuls at a time to form cakes about the size of a silver dollar. Cook the cakes until golden brown and cooked through, about 1 1/2 minutes each side. Transfer the cakes to a plate and keep warm until ready to serve. Repeat with the remaining butter and batter. Arrange 3 cooked cakes on each of 6 dessert plates. Evenly divide the macerated blackberries and their juices over the cakes. Top each plate with 1/2 cup of the honeysuckle butter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18964,"Tomatillo Guacamole 8 ounces tomatillos (about 4), husked, rinsed and coarsely chopped 3/4 cup coarsely chopped fresh cilantro 1 ripe avocado, halved, pitted, peeled and diced 1/2 onion, coarsely chopped 1/2 jalapeno pepper, coarsely chopped (with seeds) 2 cloves garlic, smashed and quartered Juice of 1 lime 1 teaspoon ground cumin Kosher salt Instructions: Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin and 1 teaspoon salt in a food processor or blender and pulse until combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 18965,"Get Up and Go Smoothie 2 cups almond milk 2 cups frozen blueberries
1 cup whole raw almonds
1 cup plain Greek yogurt
1 tablespoon chia seeds
1 tablespoon ground flaxseeds Instructions: Add the almond milk, blueberries, almonds, yogurt, chia seeds and flaxseeds to a blender and blend until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling]" 18966,"Orange and Nut Squares 1 package store bought sugar cookie dough 1 cup orange marmalade 1 1/2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts) 1 cup semisweet chocolate chips or chopped chocolate Instructions: Preheat the oven to 350 degrees F. Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool. Spread the marmalade over the cookie. Sprinkle with nuts. In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 18967,"Dirty Rice Dressing 1 pound chicken livers 2 tablespoons chicken bouillon granules 2 large eggplant, diced 1 pound ground beef 5 stalks celery with leaves, chopped 1 medium onion, chopped 1 pound breakfast sausage 3/4 stick butter 1 bell pepper, chopped Cajun seasoning mix 2 to 4 cups uncooked long grain rice 1 cup green onion tops, chopped Instructions: Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 18968,"California Cauliflower Breakfast Pizza 3 Tbsp. I Can't Believe It's Not Butter!? Spread, divided 2 bags (12 oz. ea.) frozen cauliflower florets, cooked according to package directions 4 eggs, divided 1 cup low fat mozzarella cheese, divided 2 tsp. dried Italian seasoning 2 cups sliced assorted vegetables, such as peppers, onions and mushrooms
4 slices turkey bacon, chopped 1 Tbsp. thinly sliced fresh basil leaves(optional) Instructions: Preheat oven 450 Spread 1 tablesoon I Can't Believe It's Not Butter!? Spread on large baking sheet. In a food processor, process cauliflower until consistency of rice. Remove from food processor, strain and squeeze excess water. Combine strained cauliflower with 1 egg and ? cup mozzarella cheese. Pat into a 14-inch circle on baking sheet. Bake on the middle rack, 35-40 minutes until golden brown. Meanwhile, melt 1 tablespoon Spread in a non-stick pan over medium high heat. Add vegetables and turkey bacon. Cook until vegetables are tender and bacon is crisp; remove and set aside. Melt remaining 1 tablespoon Spread in skillet and scramble the 3 remaining eggs. Top cooked \crust\ with cooked vegetables, bacon, scrambled eggs and remaining ? cup cheese. Broil until golden brown. Sprinkle with basil just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18969,"Eggplant Parmesan Hero 1 medium eggplant (about 1 pound) Kosher salt, as needed, plus 1 1/2 teaspoons 3 cups fresh breadcrumbs 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried thyme Freshly ground black pepper All-purpose flour for dredging 3 large eggs, beaten 1 tablespoon whole milk Oil for deep frying Four 7-inch long hero rolls, split About 3 cups QUICK MARINARA SAUCE, recipe follows 1/4 cup grated Parmesan 16 slices provolone cheese (about 1/2 pound) 2 tablespoons extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped Sprig of fresh thyme Sprig of fresh basil 2 teaspoons kosher salt Freshly ground black pepper Instructions: Cut the eggplant in half crosswise. Then cut each half lengthwise into 1/2 inch-thick slices (about 16 slices). Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour. Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper to taste. Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. since when the breaded eggplant is added it drops the temperature to the proper frying temperature of 375 degrees F.) Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. The eggplant can be fried up to 2 hours before serving. When ready to serve preheat the broiler. Arrange the hero rolls, split-side up, on a baking sheet and toast under the broiler. Cover each roll with about 4 slices of eggplant, overlapping them slightly. Cover each of the eggplant heroes with about 3/4-cup of the sauce, sprinkle with 1 tablespoon Parmesan, and cover with 4 slices of the provolone. Broil until the cheese is melted and lightly browned. Close the hero rolls and slice in half crosswise. Serve immediately. Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 18970,"Bean Salad with Citrus Juice and Hot Sauce Salt 2 pounds store-bought, trimmed fresh green beans or mix yellow wax and green beans, coarsely chopped on an angle 1 orange, juiced 1 lemon, juiced 1 tablespoon hot sauce 1/4 cup extra-virgin olive oil Freshly ground black pepper Instructions: Fill a high sided skillet with 1 inch of water and bring to simmer. Liberally salt the water. Add beans and cook 3 to 4 minutes. Drain and cool under running cold water. Whisk juices and hot sauce together in a shallow salad bowl and stream in olive oil. Add beans and toss to coat. Season the beans with salt and pepper, to taste. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 18971,"Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish 8 ripe plum tomatoes, cut in half lengthwise 5 tablespoons olive oil Salt and freshly ground black pepper 1 small red onion, cut in half and thinly sliced 2 tablespoons balsamic vinegar 1/4 cup finely chopped fresh basil plus fresh leaves, for garnish 8 slices (2 medium eggplants, ends trimmed and cut crosswise into 1/2-inch thick slices) 6 tablespoons olive oil Salt and freshly ground black pepper 16 ounces fresh sheep's milk ricotta 1/4 cup finely chopped fresh flat-leaf parsley leaves Instructions: Heat your grill to high.
Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving. Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish. ","[Barolo, Chianti, Tempranillo, GSM Blend]" 18972,"Eva's Chunky Guacamole 3 ripe avocados, cut into 1/2-inch dice 2 medium ripe tomatoes, seeded and cut into 1/2-inch dice 1 small white onion, finely chopped 1/4 bunch fresh cilantro, chopped 1/2 serrano cl, finely minced 2 small lemons, about 4 tablespoons 1 teaspoon kosher salt Instructions: In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18973,"Cookies and Scream Graveyard Crunch One 12-ounce box woven grain cereal, such as Chex One 12-ounce bag semisweet chocolate chips
1 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter
5 cups chocolate wafer cookie crumbs
2 ounces chocolate, melted 3 oblong vanilla sandwich cookies, such as Vienna Fingers
Marshmallow ghosts, such as Peeps, and gummy worms, for decorating Instructions: Put the cereal in a large bowl and set aside. Melt the chocolate chips, peanut butter and butter together in a saucepan over low heat. Pour over the cereal and toss to coat thoroughly. Add 4 cups of the chocolate wafer cookies and toss to coat. Pour into a 9-by-13-inch casserole dish, then sprinkle the remaining 1 cup cookie crumbs over the top. Add the melted chocolate to a piping bag fitted with a fine round tip. To make gravestones, pull apart the sandwich cookies and remove the frosting. On the flat side of the cookies, add a border of chocolate around the edge and \RIP\ at the top of each. Decorate the graveyard with marshmallow ghosts, gummy worms and gravestones. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 18974,"Spaghetti and Meatballs 10 cups Simple Tomato Sauce for Pasta, recipe follows, or store-bought pasta sauce 1 large egg 1 pound lean ground beef 1/2 cup chopped yellow onions 1 1/2 teaspoons minced garlic 1 tablespoon chopped fresh parsley leaves 1 teaspoon freshly chopped basil leaves 1 teaspoon freshly chopped oregano leaves 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon Emeril's Original Essence, recipe follows 1/2 cup finely grated Parmigiano-Reggiano 1 pound spaghetti, cooked al dente according to package directions Salt, for seasoning cooking water 1 tablespoon extra-virgin olive oil 2 tablespoons olive oil 1 1/2 cups chopped yellow onions (1 medium) 2 teaspoons minced garlic (2 cloves garlic) 3/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 2 (28-ounce) cans whole peeled tomatoes 2 (15-ounce) cans tomato sauce 3 tablespoons tomato paste 2 cups water 1 teaspoon sugar 1 (3-inch piece) Parmesan rind 1 tablespoon chopped fresh basil leaves 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top. Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan. While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve. Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using. Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months. Combine all ingredients thoroughly. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 18975,"Summertime Pasta Salad with Fresh Tuna Salt 8 ounces penne 1 pound fresh tuna steak, about 3/4-inch thick 1/4 cup olive oil 1 package (10 ounces) frozen corn, thawed and patted dry 1 jar (6-7 ounces) roasted red peppers or fried sweet peppers with onions, chopped 1/4 to 1/2 teaspoon dried red pepper flakes 1/4 cup mayonnaise, optional 2 tablespoons snipped chives Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry. Meanwhile, grill or broil the tuna 2 to 3 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like tuna rare, substitute canned tuna which you don't cook.) When the tuna is done remove it to a plate for later. In a large mixing bowl combine the olive oil, corn, peppers, red pepper flakes and optional mayonnaise. Toss the pasta with the olive oil, corn and peppers. Portion out the pasta. Cut the tuna into thin diagonal strips and pile them in the center of the pasta; garnish with chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18976,"Dressed Up Mac and Cheese 16 ounces large elbow macaroni 3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk, plus up to 1/2 cup more if needed 2 teaspoons powdered chicken soup base/chicken bouillon
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 cups shredded Colby-Jack blend 4 ounces cream cheese
2 cups shredded sharp Cheddar cheese (white or yellow)
1/2 recipe Andouille Dressing, recipe follows, chilled (1 springform pan) Nonstick cooking spray, for the skillet and springform pans 1 cup milk
4 tablespoons (1/4 cup) unsalted butter, melted 2 large eggs
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup turbinado sugar
1 tablespoon baking powder
Kosher salt Canola oil, for coating the pan 12 ounces andouille sausage, finely diced
1 white onion, finely diced
1 green bell pepper, finely diced
1 stalk celery, finely diced
1 garlic clove, chopped
1 1/4 teaspoons ground sage
1 teaspoon powdered chicken soup base/chicken bouillon 1/4 teaspoon freshly ground black pepper
3/4 to 1 cup chicken broth
Instructions: Cook the macaroni according to the package instructions until al dente. Drain and set aside. Preheat the oven to 375 degrees F. In a heavy-bottomed saucepan over medium heat, melt the butter. Add the flour, whisk until a paste is formed and cook for 1 minute. Slowly add 1/4 cup of the milk at a time, whisking constantly, until you've added 2 cups. Whisk in the soup base or bouillon, garlic powder and pepper. Slowly add the Colby-Jack blend, cream cheese and 1 cup of the Cheddar cheese, making sure the cheese melts between each addition. When the cheese is completely melted, check for consistency; add up to an additional 1/2 cup milk if needed. Stir to completely combine. In a large mixing bowl, combine the drained macaroni and 2 cups of the cheese sauce. Transfer the macaroni mixture to the chilled springform pan of Andouille Dressing, spreading and packing the contents evenly. Spread 1/2 cup of the cheese sauce over the top with the remaining 1 cup shredded Cheddar. Bake until heated through, about 35 minutes. Turn the oven to broil and broil until the top is crisped, another 5 to 7 minutes. Let stand for 15 minutes before removing from the pan and serving. Preheat the oven to 400 degrees F. Spray a 10-inch cast-iron skillet with cooking spray. To make the cornbread, add the milk, butter and 1 of the eggs to a large mixing bowl and whisk together. Add the cornmeal, flour, sugar, baking powder and a pinch of salt and stir to combine; the batter should look lumpy. Transfer the batter to the greased skillet and bake until golden brown on top, 22 to 25 minutes. Let cool. Keep the oven at 400 degrees F. Meanwhile, lightly grease two 9-inch springform pans with cooking spray. Put a pan over medium-high heat and add just enough oil to coat the bottom. Add the sausage and cook until crisp around the edges, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain. To the same pan, add the onion, green pepper, celery and garlic and cook until the veggies are tender, 5 to 7 minutes. Crumble the cooled cornbread into a large mixing bowl. Add the cooked veggies and sausage and mix together gently. Beat the remaining egg in a small bowl. Add it to the cornbread mixture with the sage, soup base or bouillon, pepper and 1/4 teaspoon salt; mix together gently. Add the broth 1/4 cup at a time until the dressing reaches the desired consistency. It should be loose but not runny--3/4 to 1 cup will be plenty. Transfer the dressing to the prepared springform pans. Bake until cooked through, 25 to 30 minutes. Let cool completely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18977,"Apple Turnovers with Caramel Sauce and Ice Cream 3 sweet and tart apples, such as Granny Smith and Golden Delicious, peeled, cored and cut into pieces 1/4 cup sugar or cinnamon sugar 2 teaspoons fresh lemon juice 1 (17.3-ounce) package all-butter frozen puff pastry (2 sheets), thawed (recommended: Pepperidge Farm) 1 egg, beaten, for egg wash Sugar Vanilla ice cream, for serving Caramel Sauce, recipe follows, for serving 1 1/2 cups sugar 1 1/4 cups heavy cream Instructions: For the filling: Put the apples in a medium saucepan and add 1/3 cup water, the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Cover, then reduce the heat to medium-low and simmer until the apples are very tender, stirring frequently, about 12 minutes. Remove from the heat. Gently mash the apples until the mixture is very soft, but still chunky. Cool completely. Position 1 rack in the top third of the oven and 1 rack in the bottom third. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. For the pastry: Stack the pastry sheets together, and then roll them out on a lightly floured surface to a 15-inch square. Cut the pastry into 9 (5-inch) squares. Put 1 generous tablespoon apple filling in the middle of each square. Lightly brush the edges of each square with the beaten egg. Fold half of the pastry square over the filling, forming triangles. Press and pinch the pastry edges with fingertips or a fork to seal tightly. Chill the turnovers slightly to firm the dough, about 15 minutes. Remove the turnovers from the refrigerator. Make small slits or holes on top of each triangle with a sharp knife or a fork so the steam can escape. Lightly brush the pastry triangles with beaten egg and sprinkle lightly with sugar. Transfer to the baking sheets. Bake the turnovers until golden brown, about 20 minutes. Cool at least 15 minutes before serving. Serve warm or at room temperature with a scoop of vanilla ice cream and a generous drizzle or pour of Caramel Sauce. Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot! Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me! Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 18978,"Moroccan Lamb Tagine with Honey and Apricots 1 teaspoon ground cinnamon 2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds) 1 teaspoon ground turmeric 1 teaspoon ground ginger 1 1/4 teaspoons salt 2 tablespoons vegetable oil 1 1/2 cups diced onions 3 large garlic cloves, minced 1 cup chicken broth 8 threads Spanish saffron, crushed 16 fresh cilantro sprigs, tied together with a cotton string 1 cup dried, pitted apricots 1/2 cup golden raisins 1 onion, halved and thinly sliced 2 tablespoons honey 1/2 teaspoon freshly ground pepper Cilantro sprigs, for garnish Moroccan Vegetable Couscous, recipe follows Moroccan Yogurt with Preserved Lemon Dip, recipe follows 6 tablespoons olive oil 1 red bell pepper, halved 3/4 pound fine-grain couscous, (dried but not processed) 1 red onion, peeled and quartered 2 small carrots, peeled and sliced into 1/4-inch thick slices 1/4 pound cauliflower florets, cut into quarters 1 teaspoon minced garlic 1 zucchini, quartered lengthwise and sliced 1 (14.5-ounce) can diced tomatoes and their juices 1 (16-ounce) can garbanzo beans, drained and rinsed well 1/4 teaspoon ground cumin 1/2 teaspoon turmeric 1/8 teaspoon ground cinnamon 2 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley leaves 1 tablespoon butter 1/4 cup sliced almonds 1 cup yogurt 1 cup sliced cucumber 1/4 cup mint, chopped 3 tablespoons preserved lemon, minced, skin only Salt and freshly ground black pepper Instructions: Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt. Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb. Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender. Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside. Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip. Preheat oven to 425 degrees F. Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside. Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes. Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside. Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm. In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside. Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately. Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain. Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18979,"Meaty Grilled Pizza 2 sausage links 6 slices Canadian bacon
1 small yellow onion, cut into rings
1 portobello mushroom cap All-purpose flour, for dusting 8 ounces pizza dough, rested at room temperature for 4 hours
2 tablespoons cornmeal, for dusting 1/2 cup pizza sauce
12 to 14 slices pepperoni
8 ounces smoked mozzarella, shredded
Olive oil, for drizzling
Fresh basil, for garnish
Instructions: Preheat a grill to medium heat. Grill the sausage, turning, until cooked through. Cut into slices. (Alternatively, remove the sausage from its casings, cook on a griddle on the grill and crumble.) Meanwhile, put the Canadian bacon, onion slices and mushroom cap on the grill. Grill for 2 to 3 minutes, then flip and grill until the onion and mushroom are slightly charred and tender, another 2 to 3 minutes. Let cool for a few minutes, then roughly chop. To set up the pizza stone on the grill, stack 2 bricks on top of each other on one side of the grill and 2 more bricks on top of each other on the other side of the grill, about 12 inches apart to create a platform for the pizza stone. Put the pizza stone on top of the bricks to elevate it over the grates. The stone should be 5 to 6 inches above the grates. Raise the heat to medium high, cover and preheat for 30 minutes to allow the pizza stone to get nice and hot. On a floured work surface, press the pizza dough into a round 12 to 14 inches in diameter and about 1/4 inch thick. Dust a pizza peel or the back of a baking sheet with the cornmeal. Transfer the dough to the pizza peel or baking sheet. Top the dough with the sauce and spread it out with a spoon into a thin layer. Top with the pepperoni, sausage, Canadian bacon, onions, mushroom and mozzarella. Carefully slide the pizza onto the pizza stone. Cover the grill and cook until the crust is golden brown and the cheese is melted, 12 to 14 minutes. Garnish with a drizzle of olive oil and the basil. Slice and serve hot. ","[Chardonnay, Barbera, Tempranillo, GSM Blend]

" 18980,"Duck with Pear Sauce and Wilted Greens 1 (8-pound) whole duck Vegetable oil 1 1/2 cups dry white wine (about half a bottle) Salt and freshly ground black pepper 1 1/4 cups chicken stock
Pear sauce, recipe follows 1 tablespoon pear brandy 1 tablespoon butter Butternut squash Barley Risotto, recipe follows Wilted greens, recipe follows 4 ounces whole, blanched, peeled hazelnuts, toasted 6 pears 1 small butternut squash Vegetable oil, to oil baking sheet 1 cup barley 1 1/2 cups water Salt and freshly ground black pepper 2 tablespoons butter 2 bunches cleaned, dried Swiss chard Canola oil, for wilting greens Instructions: Remove the breast and the legs from the duck (you can ask your butcher to do this for you). Remove the skin from the legs and reserve with the neck, heart, and gizzard. Heat an 8-inch saute pan over high heat. Add enough oil to lightly coat the bottom of the pan. Add the duck legs and sear until well browned on all sides, but not cooked through, about 8 to 10 minutes. Lower the heat to medium-low, pour off any excess fat and add the white wine. Season with salt and freshly ground black pepper. Cover with a tight lid and cook slowly over low heat for 1 1/2 hours or until the meat falls off the bones. Remove the legs from the liquid and remove all the meat from the bones and set aside. Pour the braising liquid into a shallow container and remove the fat - if you refrigerate the braising liquid overnight the fat will solidify and be easy to remove. There should be at least 1 cup of braising liquid left after the removal of the fat, if not, add chicken stock to make up 1 cup. Add the braised meat back to the braising liquid and cook over low heat, just until the meat is heated through. Set aside and keep warm. Heat a large saute pan over medium-high heat. When the pan is hot, add the duck breasts, skin side down, lower the heat to medium-low, and cook without turning for 20 minutes, lowering the heat if the skin gets too dark and removing excess fat from the pan as it renders from the duck. During the last few minutes of cooking, season the flesh side with salt. Turn the breasts over and cook for 3 minutes. The duck breast should be medium rare to medium to be perfect. Remove the duck breast from the pan and let rest on a plate, reserving any juices that accumulate. Slice each breast into 4 to 6 slices. Remove the stewed duck meat from the braising liquid. Add the Pear Sauce to the braising liquid and strain through a fine strainer. Add any juices from the duck breast, the pear brandy and the butter and whisk well. Place a scoop of Barley Risotto slightly off center. Place some of the braised meat in front and the Wilted Greens on either side of the risotto. Place slices of the duck atop the braised meat. Drizzle the meat with the sauce. Sprinkle with toasted hazelnuts and place the dried pear slices into the risotto. Using a juicer, juice 2 pears to get 1/2 cup of juice. The pears can also be grated into a bowl lined with a clean kitchen towel. Once the pulp is in the towel, close the towel and squeeze all the juice out into the bowl. Thinly slice the remaining 4 pears lengthwise. Place in a food dehydrator and dry until crisp according to manufacturer's recommendations. Save the best looking dry pear slices to garnish the plate. Using a spice grinder grind the dried pears to a powder. Add 1/2 cup of the pear powder to the 1/2 cup of juice and let sit. The juice will thicken quickly and be about the consistency of peanut butter. Preheat oven to 350 degrees F. Halve the butternut squash lengthwise and scoop out the seeds and discard. Lightly oil a sheet pan, place the squash flesh side down, and roast until soft, about 45 minutes. Set aside to cool, then scoop out of the skin and puree until smooth using a food mill or food processor. Refrigerate. Soak the barley in the water, cover, and refrigerate overnight. Pour the barley and the soaking water into a saucepan and bring to a simmer. Simmer until softened, about 10 to 15 minutes. Add the butternut squash puree and season with salt and black pepper and keep warm until needed. Add butter right before serving. Heat a large saute pan over medium-high heat. Add enough canola oil to lightly coat the bottom of the pan. Add the greens and cook, tossing often, just until greens are wilted and stalks are crisp-tender, about 5 minutes. Set aside and keep hot. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 18981,"Braised Pork Cheeks with Baby Bok Choy and Carrots 2 trotters (pig's feet), split Salt and pepper 1/4 cup Chinese rice wine
10 dried shiitake mushrooms 1 onion, peeled and quartered 1 medium turnip, quartered
6 cloves garlic, smashed
2 stalks lemongrass 2 kaffir lime leaves, torn
One 2-inch piece fresh ginger, peeled and smashed
1 piece star anise 2 tablespoons sweet soy sauce (see Cook's Note) 10 to 12 pork cheeks, preferably local Canola oil, for searing and sauteeing 1 pound multicolored baby carrots, halved lengthwise
4 heads baby bok choy, halved lengthwise
1/4 head red cabbage, julienned
Jasmine rice, for serving Scallions, sliced on a bias, for serving
Cilantro leaves, for serving Instructions: Preheat the oven to 350 degrees F. Season the trotters with salt and pepper, place in a roasting pan and roast until the edges are slightly crispy, about 1 hour. Add the roasted trotters, wine, mushrooms, onion, turnip, garlic, lemongrass, kaffir leaves, ginger, star anise and 2 gallons of cold water to a stock pot. Bring to a decent simmer and cook on medium-low heat, skimming occasionally, until reduced by a third, about 2 hours. Strain the stock through a fine mesh strainer, discard the solids and stir in the sweet soy. You will want to drink this straight. Do not do this. Fight the urge. You just made pretty awesome pork stock. Preheat the oven again to 350 degrees F. Heat a cast-iron pan over medium-high heat. Season the pork cheeks with salt and pepper and sear until they begin to get color and crust, about 4 minutes per side. Place the cheeks in a single layer in a large oven-safe pan or a casserole dish. Cover the cheeks about 3/4 of the way with the pork stock and cover with foil. Cook in the oven until the meat just pulls apart with a fork, 1 1/2 to 2 hours. Cooking time will differ depending on the size of the cheeks, so check them at the 1 1/2-hour mark. Reserve about a cup of the braising liquid. You just braised pork cheeks! Excellent work. We are close to the eating part. Heat a large saute pan over medium-high heat. Add a splash of canola oil and the carrots and saute until they begin to crisp on the outside, about 5 minutes. Add the bok choy and cook just until it wilts, about 4 minutes. Add the cheeks and a splash of the braising liquid, then gently heat through until the cheeks are hot to the touch. Add the cabbage. Serve the pork cheeks and vegetables over jasmine rice and garnish with cilantro and scallions. Eat the great food you just made. Share it with a friend, or don't. Well done. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 18982,"Whiskey Tri-Tip 2 1/2 pounds tri-tip steak 2 tablespoons prime rib seasoning salt (recommended: Penzy's or Lawry's) 1 cup whiskey (recommended: Jack Daniel's) 1/2 cup apple cider Instructions: Rinse steak and pat dry. Cover and pat tri-tip with the seasoning salt . Put in a large resealable plastic bag and pour in whiskey and cider to coat meat. Marinate in refrigerator for 1 to 3 hours. Preheat the oven to 450 degrees F. Remove steak from refrigerator, let come to room temperature (approximately 20 to 30 minutes). Remove the meat from the marinade. Discard the marinade. Place the tri-tip, fat-side up, on a rack in a shallow roasting pan. Roast for 30 minutes, then begin checking the internal temperature on an instant-read thermometer: for medium-rare, 135 to 140 degrees F and 140 to 145 degrees F for medium. Let stand 5 to 10 minutes before slicing. Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove steak from refrigerator, let come to room temperature (approximately 20 to 30 minutes). Remove steak from marinade, discard marinade. Place steak on hot oiled grill and cook 30 to 35 minutes per side for medium or until internal temperature reaches 145 to 150 degrees F on an instant-read thermometer. Transfer steak to a platter and let rest 5 to 10 minutes. Slice thinly across the grain and serve hot or warm. ","[Bourbon, Scotch, Meiomio, Tempranillo]" 18983,"Bark B Que Rrrrribs (Canine Treat) 1 cup whole-wheat flour 1 cup bread flour 1/8 teaspoon garlic powder, or 1 small clove garlic, minced 1/8 cup canola oil 1 egg 1/2 cup water Cornmeal, for dusting BBQ Sauce, recipe follows 1 teaspoon minced garlic 8 ounces pureed tomatoes 1 tablespoon honey 1/2 teaspoon liquid smoke Instructions: Preheat the oven to 300 degrees F. Mix dry ingredients, including garlic, together in a medium bowl. Add canola oil and mix until blended. Mix egg and water in a separate small bowl and then add to flour mixture. Using an electric mixture with a dough hook attachment, mix dough until smooth and elastic. Roll dough out onto a board that is lightly dusted with cornmeal. Cut dough into 1 by 4-inch strips and transfer to a sheet pan. Baste with BBQ sauce and bake for 30 to 45 minutes or until lightly browned. Let cool on a rack. Store in an airtight container for up to 1 week. Combine all ingredients in a medium saucepan over medium heat, stirring until blended. Reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. ","[Zinfandel, Merlot, Malbec, Petite Sirah]" 18984,"Chocolate Chip Cheesecake Bars 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1 1/2 cups granulated sugar
1/2 cup brown sugar, firmly packed
2 large eggs, room temperature
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt 2 cups semi-sweet chocolate chips
8 ounces cream cheese, room temperature 1/4 cup sugar
1 large egg, room temperature
1/2 cup sour cream
1 1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
Instructions: Preheat the oven to 325 degrees F. For the chocolate chip cookie dough: In an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until creamy, about 5 minutes. Mix in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix until fully incorporated. Fold in the chocolate chips. Press half of the cookie dough mixture into the bottom of a 9-by-13-inch baking pan. Transfer the remaining cookie dough to another bowl, cover, and refrigerate while you make the filling. Rinse the mixing bowl and paddle attachment for reuse. For the cheesecake filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and fluffy, 5 minutes. Add the egg, sour cream, cornstarch and vanilla, and mix until combined. Spread the cream cheese mixture evenly over the chocolate chip layer in the baking pan. In pieces, scatter the remaining cookie dough over the top until the surface is almost covered?this will become a crust when baked Bake until set and starting to turn golden brown on top, 45 minutes?if it jiggles, bake longer. Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 4 hours or up to overnight. Cut into squares for serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18985,"Spiced Walnut Carrot Cake with Pineapple 2 1/2 cups grated carrot 1 1/2 cups walnut pieces 1 cup chopped pineapple, fresh or canned 1 cup golden raisins 1 cup shredded coconut 2 cups flour 2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 teaspoons baking soda 1/2 teaspoon salt 4 eggs 1 1/2 cups sugar 1 1/2 cups vegetable oil Powdered sugar Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter. Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt. In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the \ribbon\ stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18986,"Quinoa Corn Chowder 2 tablespoons extra-virgin olive oil 2 tablespoons salted butter 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1/2 cup quinoa 2 cups frozen whole-kernel corn, thawed 5 cups chicken stock 1/2 cup heavy cream 2 pounds baby Yukon Gold potatoes, quartered 2 teaspoons Old Bay Seasoning 4 ounces bacon (about 6 slices) 1 pound medium shrimp, peeled and deveined 2 tablespoons fresh parsley, finely chopped 4 scallions, finely chopped Instructions: Heat the olive oil and butter in a large stockpot over medium heat, about 2 minutes. Add the onion and garlic and saute until tender, 5 to 7 minutes. Add the quinoa and corn and saute for 3 more minutes. Add the stock, heavy cream, potatoes and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes. Meanwhile, cut the bacon into small pieces and add to a medium skillet over medium heat. Cook until browned and crisp, about 4 minutes, stirring constantly. Remove to a paper towel?lined plate to drain. Set aside. Add the shrimp to the chowder and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, scallions and bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18987,"Banana Cream Pie with Coconut Crust 2 cups (8 ounces) sweetened, shredded coconut 1 large egg white 2 tablespoons granulated sugar 1/4 teaspoon pure vanilla extract Pinch kosher salt Nonstick cooking spray 2 firm, ripe bananas 1/2 cup granulated sugar 3 tablespoons cornstarch Pinch kosher salt 4 large egg yolks 2 cups whole milk 1 teaspoon pure vanilla extract 1/2 cup heavy cream 2 tablespoons confectioners' sugar Instructions: For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on. Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes. For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard. Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight. For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 18988,"Black-Eyed Pea Salad 1 tablespoon olive oil, approximately, as needed to brush on peppers 1 red bell pepper, halved, stemmed and seeds removed 1 yellow bell pepper, halved, stemmed and seeds removed 1/3 cup red wine vinegar 1 large clove garlic, lightly crushed with the side of a knife blade and quartered 1 cup olive oil, preferably extra-virgin 2 (16-ounce) cans black eyed peas, drained 2 tablespoons sliced scallions, white and tender green parts only (from about 6 scallions) 2 tablespoons chopped fresh parsley leaves, from about 1-ounce parsley, stems removed Instructions: Preheat oven to 450 degrees F. Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down. Make the vinaigrette just before use. Through the feed opening of a running blender, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.) Return to the bell peppers and peel off the blackened skin. Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas, scallions, and parsley. Stir in enough of the vinaigrette to coat. Serve family style. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18989,"Jalapeno Jelly Tequila Shots One 1/4-ounce package unflavored gelatin powder 1 cup tequila Finely grated zest of 1 lime plus 1/2 cup lime juice 12 large jalapenos (about 4 inches in length, not counting the stem) 2 tablespoons sugar Pinch kosher salt Instructions: Put 1/4 cup cold water in a small microwave-safe bowl and sprinkle over the gelatin. Let stand for 5 minutes to bloom. Microwave the mixture until the gelatin liquefies, about 20 seconds. Stir to make sure the gelatin is completely dissolved. Combine the tequila and lime juice in a liquid measuring cup and stir in the gelatin mixture. Cut 1/4 inch off the stem end of each jalapeno and use a 1/4-teaspoon measure to scoop out the ribs and seeds from each. Stand the jalapenos cut-side up in a plastic container large enough to fit them in a single layer, wedging them as much as possible so they stay in place without causing them to break or change shape. Pour some of the gelatin mixture into each, filling them just to the top (about 2 tablespoons in each). Refrigerate until the gelatin is set, at least 6 hours and preferably overnight. Combine the lime zest, sugar and salt in a small bowl and rub with your fingers until the lime zest is evenly mixed in. Using a paring knife, trim off and discard the tapered end of each jalapeno, then cut the jalapenos in thirds crosswise. If not serving right away, put the jalapeno pieces on a baking sheet and return to the fridge to chill until ready to serve, up to 2 hours. When ready to serve, spread a bed of finely crushed ice on a rimmed serving dish so that it creates a flat surface and arrange the jalapeno pieces on top. Serve with the lime zest mixture on the side. ","[Rioja, Tempranillo, Garnacha, Barbera]" 18990,"BLT Club Cake Cooking spray 1 16-to-18-ounce box white cake mix (plus required ingredients) 2 cups coconut flakes Green and yellow food coloring 12 to 16 red gummy fruit slices 40 Tootsie Rolls (a mix of original, vanilla and cherry) 40 Tootsie Rolls (a mix of original, vanilla and cherry)
1 16-ounce container white frosting Instructions: Preheat the oven to 350 degrees F. Coat a 9-inch-square, 2 1/2-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour into the pan and bake about 35 minutes. Let cool, then remove from the pan and freeze 30 minutes. Trim the domed top of the cake with a serrated knife. Mark one-third and two-thirds of the way down the sides of the cake with toothpicks. Slice the cake into 3 thin, even layers using the toothpicks as a guide. Make the lettuce: Put the coconut in a zip-top bag and add 1/2 teaspoon water and 10 drops each of green and yellow food coloring; shake the bag to mix. Add more food coloring as needed to make a lettuce color. Make the tomatoes: Trim the straight edges of the gummy fruit slices with a paring knife to remove the sugary coating. Make the bacon: Line up 10 cherry, 4 vanilla and 6 original Tootsie Rolls on a microwave-safe plate lined with wax paper, as shown. Microwave the Tootsie Rolls until just soft but not melted, about 7 seconds. Press them together, then roll and stretch into a long thin strip. Cut the strip into 4-inch pieces, then mold each piece into a wavy bacon shape with your fingers. Repeat to make another batch of bacon. Spread the frosting on the bottom and middle cake layers; top with the coconut. (Leave the third layer unfrosted.) One at a time, cut all 3 cake layers diagonally into quarters. Top the bottom cake quarters with some candy tomatoes and bacon. Add the middle cake quarters, then more candy. Top with the unfrosted cake quarters. Skewer with long toothpicks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18991,"Carnitas 1 (3 pound) boneless pork butt 1 cup water Flour or corn tortillas 2 cups refried beans, warmed 1 lime, cut into 6 wedges 1/4 cup chopped fresh cilantro leaves 1 small onion, chopped 1 cup salsa 1 avocado, peeled, pitted, and sliced Instructions: Cut the pork into 4 pieces and place in a deep pot. Add the water to the pot, cover, and cook over medium-high heat until the meat is tender, about 45 minutes to 1 hour. Remove the pork from the pot and chop into bite-sized pieces. Warm the flour or corn tortillas. Spread some of the beans on each tortilla and top with some of the pork. Squeeze a wedge of lime over each tortilla. Add the cilantro, onion, salsa, and avocado. ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 18992,"Christmas Tree Cookie Forest 4 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/4 teaspoon baking soda 1/4 teaspoon fine salt 2 teaspoons pure vanilla extract 3 large eggs 3 sticks (24 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 1/2 cup confectioners' sugar 1 pound (about 3 1/2 cups) confectioners' sugar, plus more for thickening and decorating the forest 2 tablespoons meringue powder 1 teaspoon pure vanilla extract Forest green gel food coloring White sprinkles, for decorating Instructions: For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and 2 eggs in a small bowl. Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once they are incorporated, increase the speed to medium and, scraping down the sides of the bowl as needed, beat until slightly creamy, about 3 minutes. Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning and scraping down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes. Turn the dough out of the bowl and bring it together on a clean surface. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic. Refrigerate for at least 3 hours or up to overnight. To cut and bake the forest: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment. Dust your work surface with flour and roll out a piece of dough until about 1/4-inch thick. Keep the other piece refrigerated while you work. Punch out shapes in the dough with tree cookie cutters of various sizes and cut off the dough trunks; for every 3D tree you will need 2 tree cutouts of the same size so punch out the shapes in pairs. For our forest we used 4-inch, 6-inch and 8-inch cutters. Put the trees on the prepared baking sheets and chill while you roll and cut trees from the remaining dough. Combine the scraps of the 2 squares. Chill again, reroll and cut out more trees You should have 8 to 10 pairs of trees, depending on the size of your cutters. Freeze the cutout cookies for at least 30 minutes. Rearrange the cookies on the baking sheets so that the pairs are next to each other. For the first cookie of each pair, use a sharp paring knife to cut a 1/2-inch-wide slot from the bottom to a little more than halfway up the cookie. For the second cookie of each pair, cut a similar slot but from the top of the tree down to a little past the middle. You will fit the cookies together with these slots after they are baked. Return the cookies to the freezer for 30 minutes more. Whisk together the remaining egg with 2 tablespoons water in a small bowl. Brush a thin layer of egg wash on the cookies right before baking. Bake the cookies, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown and dry on top, 15 to 18 minutes. Let cool completely on the baking sheets set on a cooling rack, about 30 minutes. Meanwhile, make the royal icing: Combine the confectioners' sugar, meringue powder and vanilla in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed. Remove a third of the royal icing and place it in a pastry bag fitted with a small no. 4 round tip. Color the remaining icing with the green food coloring, one drop at a time, until it's a shade you like. If the frosting is still very stiff, add 1 to 2 teaspoons of water. Fill a second pastry bag fitted with another small no. 4 round tip with the green frosting. Use a sharp paring knife to shave the cookie edges so they are smooth and flat: Pay attention to the tree bottoms (so the trees will stand straight) and the inner edges of the slots. Assemble the trees by sliding the top-slot trees into the bottom-slot trees. Shave the cookies as needed for a smooth fit, then disassemble them and place the pieces on a flat surface. Don't worry if a tree breaks; glue the pieces together with green royal icing. To decorate the forest: Decorate each cookie with the green icing, leaving a blank strip up the center without icing; this is where the pieces will fit together. We used a zigzag line of green on each side. Sprinkle with white sprinkles while the icing is still wet. Let set until firm, 30 to 45 minutes. Turn the cookies over and decorate the backs in the same fashion. Let set until firm, 30 to 45 minutes. Assemble the trees. Pipe a thin line of white icing on the outer edges of the trees for snow. Let set before serving, 30 to 45 minutes. Arrange the trees on a serving platter to create a forest. Sprinkle with confectioners' sugar for snow. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18993,"Strawberry Lemonade 2 pints strawberries, hulled and halved 3 cups sugar, plus more if needed 2 cups freshly squeezed lemon juice (from 8 to 10 lemons) Instructions: In a blender or food processor, puree the strawberries with 1 cup of the sugar and 1 cup of water. In a large container, mix together 11 cups water, the remaining 2 cups sugar, the lemon juice and the strawberry mixture. Stir and taste, adding more sugar if you like. Refrigerate until well chilled. ","[Prosecco, Moscato, Vinho Verde]" 18994,"Double Cut Veal Chop Saltimboca 1 cup pure olive oil 1 bunch fresh sage, leaves only 1/2 cup extra-virgin olive oil 6 double cut veal rib chops, bone in 6 slices fontina cheese 12 small slices prosciutto Gray salt Freshly ground black pepper Instructions: Preheat a grill on high heat. Heat the olive oil in a small sauce pot over medium-high heat. While the oil is heating prepare a plate lined with paper towels and set aside. When the oil is hot but not quite smoking add the sage leaves, stand back as they will crackle and pop. When the leaves are fried crisp remove to the paper towel using a mesh skimmer, set aside to cool. Line a cookie sheet with plastic wrap and lightly drizzle with olive oil. Using a small paring knife cut a slit in the veal chop, between the bones, but on the meat side. Using your fingers make a pocket in the veal and transfer to the plastic lined tray. On a large plate or clean cutting board lay down the fontina slices, top each with 2 slices of prosciutto and 3 to 4 sage leaves. Roll the fontina slice up with all the ingredients inside making a small package. Using 1 hand, open up the pocket in the veal chop while stuffing the cheese and prosciutto package inside with the other hand. Brush the chops with the olive oil and season generously with gray salt and black pepper. Grill the chops over high heat for about 6 to 7 minutes on each side until nicely marked and move to indirect heat for about 8 to 10 more minutes or until desired doneness. ","[Barolo, Barbaresco, Chianti, Rioja]" 18995,"Parsley-Lemon Pesto 2 bunches fresh flat-leaf parsley, washed and thoroughly dried Juice of 2 lemons Salt and freshly ground black pepper 1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese 1 cup/250 ml extra-virgin olive oil Instructions: Put the parsley on a cutting board and with a mezzaluna or sharp knife, finely chop. Put the parsley in a jar and add the freshly squeezed lemon juice. Add the salt, and black pepper, to taste, Parmigiano cheese, and extra-virgin olive oil. Mix well. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 18996,"Beef Bourguignon 5 cloves garlic, smashed 3 fresh bay leaves 2 carrots, peeled and halved 2 ribs celery, halved 1 large onion, peeled and quartered One 750-ml bottle red wine, such as Burgundy 4 pounds beef chuck, cut into 1-inch chunks Extra-virgin olive oil Kosher salt 1/2 cup all-purpose flour 8 ounces slab bacon, cut into lardons 1 pound cremini or white button mushrooms, quartered 2 carrots, peeled and cut into 1/4-inch dice 2 ribs celery, cut into 1/4-inch dice 2 cloves garlic, finely chopped 1 large onion, peeled and cut into 1/4-inch dice 1/4 cup tomato paste 3 to 4 cups beef stock 1 bundle fresh thyme 1 pound red bliss potatoes, quartered 1/2 bunch fresh chives, finely chopped, for garnish Crusty bread, for serving Instructions: For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.) For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade. Preheat the oven to 350 degrees F. Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet. After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits. Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven. Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour. Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce. ","[Burgundy, Barolo, Tempranillo, GSM]" 18997,"Bobby Flay's Dessert Pizza 1 store-bought pizza dough Canola oil, for brushing 1 1/2 cups mascarpone cheese 2 tablespoons honey 2 plums, cut in wedges and grilled 1 cup raspberries 1 cup blackberries Confectioners' sugar, for dusting Instructions: Prepare the grill for direct and indirect cooking. Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets. Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step. Combine the mascarpone cheese and honey. Smear the mascarpone over the pizza and scatter the plum wedges and berries on top. Put the pizza on the sheet pan back on the grill, close the cover and cook just to warm the fruit, about 2 minutes. Dust with confectioners' sugar and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 18998,"Pumpkin Mousse 1 (15-ounce) can pumpkin 3 cups heavy cream 3/4 cup superfine sugar 1/2 teaspoon pumpkin pie spice 1 tablespoon vanilla extract Ginger snaps, for garnish Instructions: Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving. ","[Chardonnay, Riesling, Gewrztraminer]" 18999,"Spicy Cornbread Muffins Nonstick spray 1/2 cup (1 stick) butter, divided 1/2 onion, finely chopped 1 small red Fresno cl pepper, seeded and finely chopped 1 medium poblano pepper, seeded and finely chopped Salt 1/2 cup frozen corn, thawed 1 cup all-purpose flour 1 cup yellow cornmeal 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 3 large eggs 1 cup shredded Cheddar Instructions: Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray. In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool. Melt the remanding butter in a small pan over low heat and once melted, remove from the heat. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick. Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 19000,"Mint Julep 6 to 8 mint leaves 1 tablespoon sugar Crushed ice 2 1/2 ounces bourbon Splash Simple Syrup, recipe follows Sprig mint, for garnish 6 to 8 mint leaves 1 tablespoon sugar Crushed ice 2 1/2 ounces bourbon Splash Simple Syrup, recipe follows Sprig mint, for garnish 1 cup sugar 1 cup water 1 cup sugar 1 cup water Instructions: Put the mint leaves and the sugar in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Fill the glass with crushed (not cubed) ice. Pour in the bourbon. Top with a splash of simple syrup. With a long-handled spoon, jiggle (not stir) to chill and mix. Garnish with a sprig of mint. Sip. Put the mint leaves and the sugar in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Fill the glass with crushed (not cubed) ice. Pour in the bourbon. Top with a splash of simple syrup. With a long-handled spoon, jiggle (not stir) to chill and mix. Garnish with a sprig of mint. Sip. Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until sugar is dissolved, about 2 minutes. Remove from the heat and cool completely. Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until sugar is dissolved, about 2 minutes. Remove from the heat and cool completely. ","[Bourbon, Brandy, Cognac, Port]" 19001,"Chocolate Covered Peanut Candy Bar 1/4 cup whole milk 5 unwrapped caramels 1 tablespoon light corn syrup 1 teaspoon butter 1/4 teaspoon vanilla 1/8 teaspoon salt 1 1/4 cups powdered sugar 20 unwrapped caramels 1 1/2 teaspoons water 2 cups dry roasted peanuts 1 (12-ounce) bag milk chocolate chips Instructions: Combine all the ingredients for the centers, except for the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar and stir. Save the remaining 1/2 cup of powdered sugar for later. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. When the temperature of the candy begins to drop, add the remaining 1/2 cup of powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take 1 to 2 minutes. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long-- you want the candy to still be warm and pliable when you shape it. Take one eighth of the mixture and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on waxed paper. You should have 8 rolls. Let the center rolls sit out for 1 to 2 hours to firm up. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, \paint: a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto waxed paper, and repeat with the remaining ingredients. Place the bars into your refrigerator for 1 to 2 hours so that they firm up. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't over-cook the chips or the chocolate will burn and seize up on you. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using 2 forks, 1 in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto waxed paper and remove the 2 forks. Repeat with the remaining ingredients, and then chill the candy bars until firm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 19002,"Neelys Twice Smashed Baked Potatoes 4 large russet potatoes, each about 3/4 pound each, well scrubbed 1/2 pound broccoli florets, blanched 4 tablespoons softened butter 1/2 cup sour cream 1/2 cup shredded sharp Cheddar, plus extra for topping 1/2 cup shredded smoked Gouda, plus extra for topping Salt and freshly ground black pepper Butter, for serving, optional Instructions: Preheat the oven to 400 degrees F. Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour. Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin. Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper; and mash until creamy. Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes. Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey. Serve with butter, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 19003,"Cantaloupe and Mint Granita 2 cups water 1 cup sugar, plus extra, as needed 1 1/4 cups fresh mint leaves, packed, divided 1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into 1-inch pieces to yield about 4 cups flesh 3 tablespoons fresh lime juice (from about 2 large limes) Instructions: In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using. In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight. Use the tines of a fork to scrape the granita into chilled bowls and serve. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 19004,"Christina's Chicken Parmesan Eggplant Asparagus Roll-Ups 1/4 cup olive oil 1/2 cup diced eggplant 3 eggs 1/2 cup ricotta 6 spears canned asparagus, finely chopped 1/2 cup grated mozzarella 1/4 cup, plus 2 tablespoons grated Parmesan 1 tablespoon dried oregano 1 teaspoon salt, plus more for seasoning chicken 1 teaspoon freshly ground pepper, plus more for seasoning chicken 4 boneless, skinless chicken breast halves 1 1/2 cups all-purpose flour 1 1/2 cups Italian-style seasoned bread crumbs 4 tablespoons unsalted butter 2 tablespoons vegetable shortening 2/3 cup prepared tomato sauce 1/2 cup diced tomatoes Instructions: Preheat the oven to 350 degrees F. Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside. In a mixing bowl, whisk 1 egg with the ricotta. Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper. Set aside. Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag and season with salt and pepper. Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken. Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates. In a large skillet, melt the butter and shortening. Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs. Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes. Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30 minutes. Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 19005,"Peach Strawberry 1/2 cup apple juice 2 tablespoons soybean powder (anatomy elixir) 1 teaspoon vanilla extract 1/2 cup yogurt 3 to 4 strawberries 1/2 peach 3/4 cup ice Instructions: Blend 10 to 15 seconds and serve. ","[Chardonnay, Moscato, Riesling]" 19006,"Provencal Vegetable Soup 2 tablespoons good olive oil 2 cups chopped onions (2 onions) 2 cups chopped leeks, white and light green parts (2 to 4 leeks) 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound) 3 cups 1/2-inch-diced carrots (1 pound) 1 1/2 tablespoons kosher salt 1 teaspoon freshly ground black pepper 3 quarts homemade chicken stock or canned broth 1 teaspoon saffron threads 1/2 pound haricots verts, ends removed and cut in 1/2 4 ounces spaghetti, broken in pieces 1 cup Pistou, recipe follows Freshly grated Parmesan, for serving Instructions: Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes. To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou. Pistou: 4 large garlic cloves 1/4 cup tomato paste 24 large basil leaves 1/2 cup freshly grated Parmesan 1/2 cup good olive oil Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid. Yield: 1 cup ","[Rhone Blends, Garnacha, Vermentino, Greco di Tufo]

" 19007,"Magic Marshmallow Crescent Puffs 1/4 cup granulated sugar 2 tablespoons Pillsbury BEST? all-purpose flour 1 teaspoon ground cinnamon 2 cans (8 oz each) Pillsbury? refrigerated crescent dinner rolls 16 large marshmallows 1/4 cup butter or margarine, melted 1/2 cup powdered sugar 1/2 teaspoon vanilla 2 to 3 teaspoons milk Instructions: Heat oven to 375 degrees F. Spray 16 regular-size muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon. Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup. Bake 12 to 15 minutes or until golden brown (place sheet of foil or cookie sheet on oven rack below muffin cups to guard against spills). Cool rolls in pan 1 minute. Remove from muffin cups; place on cooling racks set over sheet of waxed paper. In small bowl, stir glaze ingredients until smooth, adding enough milk for drizzling consistency; drizzle over warm rolls. Serve warm. High Altitude (3500-6500 ft): No change. Bake-Off? Contest 20, 1969 Edna Walker Eden Prairie, Minnesota ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 19008,"Vanilla Ice Cream 3 cups heavy cream 2/3 cups sugar 1 teaspoon pure vanilla extract Seeds scraped from 1 vanilla bean Instructions: Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 19009,"Garbage Salad and Champagne Vinaigrette 3 tablespoons champagne vinegar 1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon dried oregano
1/2 teaspoon chopped fresh thyme
1/2 clove garlic, grated
3/4 cup extra virgin olive oil
Kosher salt and pepper
Kosher salt and pepper 1/2 head iceberg lettuce, cut into bite-size pieces (about 6 cups) 1/2 head romaine, cut into bite-size pieces (about 8 cups)
8 white button mushrooms, rough chopped
2 carrots, peeled and roughly chopped
1 stalk celery, peeled and thinly sliced
4 ounces blue cheese crumbles (1/2 cup)
4 ounces deli sliced turkey breast, roughly chopped
2 to 4 anchovies packed in oil, whole
Pepperoncini, to garnish
Anything else that looks tasty in the fridge: throw it in! Instructions: For the vinaigrette: In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock. For the salad: Toss together the iceberg, romaine, mushrooms, carrots, celery, cheese and turkey in a large bowl, and place in the refrigerator until ready. Before serving, put a healthy amount of dressing, mix well and top with the anchovies and pepperoncini...you just cleaned your fridge! ","[Champagne, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19010,"Dana's Crispy Coconut Chicken 2 egg whites 3 cups whole grain cereal (Corn Flakes or brown rice cereal recommended) 1/4 cup shredded sweetened coconut 1 pound boneless, skinless chicken breast, cut into strips Nonstick cooking spray Instructions: Preheat oven to 400-degrees F. Coat a baking sheet with nonstick spray and set aside. Place egg whites in a bowl and beat until frothy. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture. Transfer to baking sheet. Bake for 6 to 7 minutes per side, until chicken is cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 19011,"Coriander Chicken with Spaghetti Squash 1 spaghetti squash (about 2 1/2 pounds) 4 small skinless, boneless chicken breasts (6 to 8 ounces each) 2 tablespoons extra-virgin olive oil 2 1/2 teaspoons ground coriander 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 2 d'anjou pears, peeled and diced 3 tablespoons fresh lime juice (from 1 to 2 limes) 1/2 cup pomegranate seeds 1/3 cup chopped fresh mint 1/4 cup pistachios, roughly chopped Instructions: Preheat the oven to 350?. Trim the stem end of the squash and poke holes 1/2 inch deep all over the squash with a paring knife; put in a heatproof glass bowl. Microwave, turning the squash halfway through, until tender when pierced with a fork, about 14 minutes. Set aside until cool enough to handle, then halve lengthwise and scoop out the seeds. Scrape the flesh into strands with a fork. Rub the chicken with 1 tablespoon olive oil, 2 teaspoons coriander and the thyme. Season generously with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook until browned on the bottom, about 3 minutes. Flip the chicken, transfer the skillet to the oven and bake until cooked through, about 13 minutes. Remove the chicken to a cutting board to rest. Return the skillet with its juices to medium-high heat and add the squash and remaining 1/2 teaspoon coriander. Cook, stirring occasionally, until the squash has absorbed the juices, 3 to 5 minutes. Season with salt and pepper. Divide among plates. Combine the pears, lime juice, pomegranate seeds, mint and pistachios in a bowl. Slice the chicken and serve with the squash. Spoon the pear mixture on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 19012,"Apple Pie Pops 2 1/2 cups all-purpose flour 4 tablespoons cold vegetable shortening 2 teaspoons sugar 1 teaspoon apple cider vinegar 1/2 teaspoon fine salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water 1 pound mixed apples (about 3), such as Granny Smith, Gala and McIntosh 2 tablespoons sugar 2 teaspoons fresh lemon juice 2 tablespoons unsalted butter 1 1/2 teaspoons all-purpose flour 1/4 teaspoon ground cinnamon or apple pie spice Pinch of fine salt 1/4 cup sugar All-purpose flour, for dusting the surface 1 large egg, beaten Instructions: For the pie crust: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water 1 tablespoon at a time, pulsing and checking the dough after each addition. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight. For the apple pie filling: Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the sugar and lemon juice. Melt the butter in a medium skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally and breaking up with a wooden spoon, until very soft, 12 to 15 minutes. Add the flour, cinnamon and salt and cook, stirring, until the juices thicken, about 2 minutes. Let cool completely. Position 2 oven racks in the top and bottom third of the oven and preheat to 400 degrees F. Line 2 large baking sheets with parchment paper and set aside. Put the sugar in a shallow bowl and set aside. To assemble: Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thick. Cut into about 20 rounds with a 2 1/2-inch biscuit cutter, keeping the dough and rounds cool and rerolling scraps once if neccessary. Repeat with the second disk, for a total of about 40 dough rounds. Divide half of the dough rounds (about 20) between the baking sheets, leaving 1 inch of space around each. Dip the top 1 inch of a wooden ice-pop stick in the beaten egg and lay it on one of the rounds, positioning the tip in the center of the round. Repeat with the remaining sticks and dough rounds on the baking sheets. Dollop a generous teaspoonful of the cold apple filling in the center of each round, covering the tip of each stick. Brush the edges of the rounds with the beaten egg using a pastry brush. Put the remaining dough rounds over the rounds with the filling. Press the edges together gently to seal. Use a fork to crimp the rounds closed completely, making pops. Brush the tops with the remaining beaten egg and dust each pop with a generous pinch of sugar. Using a paring knife, make 5 small slits around the centers of each pop (they'll look like apple seeds). Bake, reversing the baking sheets top to bottom halfway through, until the dough is golden brown, 18 to 22 minutes. Let the pops cool on the baking sheets until cool enough to touch, about 5 minutes. Transfer to a wire rack to cool. Serve the pops warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19013,"Slow Cooker Beef Nachos 1? pounds (approximately) beef chuck roast 3 cups CHI-CHI'S? Salsa 12 CHI-CHI'S? soft taco-size tortillas Canola oil for shallow frying ? cup diced red onions 1 avocado, sliced ? cup cilantro sprigs CHI-CHI'S? sliced jalapenos wheels, to serve Lime wedges, to serve Instructions:

1. In slow cooker, place roast. Add salsa. Cover. Cook 4 to 6 hours on high or until beef is very tender and pulls apart easily with forks. Reserve salsa mixture in slow cooker. Shred beef. Return to slow cooker. 2. Cut tortillas into quarters. In large, deep skillet, heat oil over medium-high heat. Cook in batches in hot oil 1 to 2 minutes or until golden brown. Remove to paper towel to drain. 3. Top each tortilla triangle with beef, red onions, avocado and cilantro. Serve with jalapeno wheels and lime wedges if desired. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 19014,"Roasted Pears with Brown Sugar and Vanilla Ice Cream 1/3 cup apple juice 1/3 cup firmly packed dark brown sugar 3 tablespoons unsalted butter 3 firm Bosc pears, peeled, halved, cored (about 1 pound) Vanilla ice cream, for serving Instructions: Preheat the oven to 400 degrees F. Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes. Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve. The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 19015,"Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce 1/2 cup cashew nuts, raw and ground 1/3 cup coconut, shredded natural 2 tablespoons rosemary, chopped fresh 1/3 cup Panko (Japanese bread crumbs) 4 (6 ounce) salmon fillets, skinned and boned 1/2 cup flour, seasoned with salt and pepper 2 eggs, beaten 1/2 cup olive oil 2 tablespoons shallots, chopped 3 tablespoons hibiscus flowers, dry 2 limes, juiced 1/2 cup heavy cream 8 ounces butter, room temperature Salt and pepper, to taste Instructions: In a mixing bowl, combine cashew nuts, coconut, chopped rosemary, and bread crumbs. Dredge the fillets of salmon in flour, then dip in beaten eggs. Next roll the fillets in the cashew, coconut, rosemary, and bread crumbs mixture. In a frying pan with hot olive oil, pan fry salmon fillets to desired doneness and set aside. Hibiscus-Lime Sauce: For the preparation of the sauce, pour off the excess of the olive oil, keeping 1 tablespoon and saute the shallots and hibiscus flowers. Add white wine and reduce until almost dry, then add the heavy cream and reduce to half of its volume. Lower the heat and gradually add the butter, whisking at all times alternating with lime juice, until thoroughly incorporated, adjust the seasoning with salt and pepper. Served with sliced encrusted salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 19016,"Mock Mascarpone 8 ounces cream cheese, at room temperature 2 tablespoons vanilla Greek yogurt 1/4 teaspoon vanilla extract Instructions: In a small bowl, cream together the cream cheese, yogurt and vanilla extract using a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone. ","[Chardonnay, Sauvignon Blanc, Riesling]" 19017,"Sausage-Biscuit-and-Gravy Pigs in Blankets 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 12 4-inch links breakfast sausage 1 tablespoon vegetable oil 1 1/4 cups all-purpose flour, plus more for the work surface 1/4 cup shredded pepper Jack cheese 1 teaspoon baking powder 1/2 teaspoon sugar 3 tablespoons unsalted butter, frozen in 1 piece 2 tablespoons finely chopped scallion greens 1/2 cup buttermilk 1 teaspoon cracked black pepper Maple syrup and/or warm gravy, for serving Instructions: Position an oven rack in the center of the oven, set a baking sheet on it and preheat the oven to 400 degrees F. Toss the sausage links with the oil in a large bowl. Add the sausage to the hot baking sheet, arranging them in 1 layer. Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes. Let cool completely. Cut each sausage in half crosswise. Meanwhile, whisk together the flour, cheese, baking powder, sugar, baking soda and salt in a large bowl. Grate the frozen butter on the large holes of a box grater and add to the bowl along with the scallions. Add the buttermilk and mix together gently with a fork. When a shaggy dough forms, turn it out onto a floured surface. Working quickly, roll out the dough into a 14-by-8-inch rectangle about 1/8 inch thick. Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges. Cut twelve 1-inch-wide strips, then cut those strips in half crosswise. (You should have 24 strips, each about 1 inch by 3 inches.) Wrap a biscuit strip around the center of each sausage half and place seam-side down and at least 1 inch apart on a clean baking sheet. Sprinkle a small pinch of cracked black pepper on top of each one. (Refrigerate up to overnight if not baking right away.) Bake until golden brown, 15 to 18 minutes. Serve with maple syrup and/or warm gravy on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19018,"Roasted Asparagus Bundles 1 pound fresh asparagus spears, tough ends trimmed and discarded 4 scallions, root end trimmed 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Preheat oven to 400 degrees F. Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19019,"Anchovies in Love 3 1/2 ounces/100 g prosciutto cotto, thinly sliced 1 ball buffalo mozzarella cheese, thinly sliced 1 pound anchovies, heads removed, gutted and cleaned Kosher salt and freshly ground black pepper
1/2 cup breadcrumbs 1/2 cup all-purpose flour 1 large egg, beaten Olive oil, for frying Instructions: Lay slices of prosciutto and mozzarella between 2 anchovy fillets (like a sandwich), and sprinkle with salt and pepper. Pour the breadcrumbs and flour onto 2 separate plates, and put the egg in a small bowl. Dredge the anchovies in the flour, followed by the egg wash, and then in the breadcrumbs. Heat olive oil in a pan until very hot, and then fry the anchovies in batches until golden on both sides. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19020,"Chicken Simmered in BBQ Sauce 6 cups Basic Tomato Sauce, recipe follows 1 cup ketchup 2 to 3 tablespoons whole-grain mustard 1/4 cup Worcestershire sauce 1/2 cup packed dark brown sugar 1 (12-ounce) bottle dark ale 1 tablespoon hot sauce, about 8 dashes 2 pounds chicken pieces, bone-in and skin-on Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil Preheat oven to 400 degrees F. 5 tablespoons olive oil, plus extra for garnish 12 cloves garlic, thinly sliced 6 (28-ounce) cans chopped tomatoes 2 1/2 teaspoons sugar Kosher salt Instructions: In a large heavy bottomed saucepot over medium-high heat, combine the Basic Tomato Sauce, ketchup, mustard, Worcestershire, sugar, ale, and hot sauce and bring to a simmer. Simmer until reduced by half and thickened, about 20 minutes.
Meanwhile, season the chicken pieces with salt and black pepper. Heat a large oven proof skillet over high heat and add the vegetable oil. Sear the chicken pieces on all sides until well-browned, about 3 minutes per side.
Add the prepared BBQ sauce making sure to cover all the chicken pieces. Add 1 cup of water if more liquid is needed to cover. Place the skillet into the oven and bake until the chicken easily falls off the bone and the sauce is slightly thickened and caramelized on top, about 25 to 30 minutes. Serve hot or serve cold as leftovers. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 19021,"Tagliatelle with Chicken 1 (3 1/2 pound) chicken 2 tablespoons extra-virgin olive oil Salt and freshly milled black pepper Leaves from 3 rosemary sprigs, minced 1/3 cup sultanas, soaked in warm water for 30 minutes 1/2 cup pine nuts, lightly toasted 1 pound tagliatelle 2 to 3 tablespoons chopped parsley leaves Instructions: Preheat the oven to 350 degrees F. Rub the chicken with the oil and sprinkle with the salt and pepper, then place it breast down in a roasting pan and roast for about 1 1/2 hours, or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it when it boils. Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling, without a knife, but if you haven't got asbestos hands, use a knife and fork or wait until it is cooler. For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta. Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19022,"Cotelettes d'Agneau a la Provencale Lamb Chops Provence-Style 6 lamb chops from the rib 1/4 cup olive oil 1 teaspoon dried basil 1 tablespoon parsley, chopped 1 tablespoon scallions, chopped 2 tablespoons mushrooms, chopped 1/4 teaspoon salt Freshly ground black pepper 1/2 cup dry crumbs of French bread 1/2 cup Champagne (or other dry white wine) 1/2 cup consomme 1 tablespoon butter 2 tablespoons dry crumbs of French bread 1 tablespoon shallots, chopped 2 teaspoons parsley, chopped 1 teaspoon scallions, chopped 1/4 teaspoon salt Freshly ground black pepper 1 orange Instructions: Trim fat from the chops. In a shallow baking dish, whisk together olive oil, basil, parsley, scallions, mushrooms, salt and pepper. Marinate chops for half an hour, turning once. Without removing the marinade ingredients from the surface of the chops, coat them with bread crumbs. Broil the chops, not too closely to the heat, for 6 to 8 minutes on each side, or until the crumbs are nicely browned and the chops are pink on the inside. Meanwhile prepare the sauce: Cook the wine and consomme in a saucepan. Knead together the butter and crumbs, shallots, parsley, scallions, salt and pepper. Add this mixture to the simmering liquid, stirring. Continue to simmer the sauce, stirring occasionally, until some of the liquid evaporates and the sauce thickens. Just before serving, stir in the zest of 1/4 orange and 2 to 3 tablespoons orange juice. Serve in a sauceboat with lamb chops. ","[Rhone Blends, Pinot Noir, Sauvignon Blanc, Sparkling Wines]

" 19023,"Cheesy Bacon Breakfast Buns 2 cups all-purpose flour, plus more for rolling out dough 1 tablespoon granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1 cup buttermilk 8 tablespoons (1 stick) butter, melted 1 1/2 cups shredded Monterey Jack 6 slices cooked bacon, finely chopped Instructions: Preheat the oven to 425 degrees F.
To make the dough, whisk together the flour, sugar, baking powder, baking soda and salt in a deep bowl.
In a separate bowl or measuring cup, whisk together the buttermilk and 6 tablespoons of the melted butter. Pour over the dry ingredients, and stir together with a wooden spoon until it forms a shaggy dough.
Dump the dough onto a lightly floured surface. Using your fingertips, gently press the dough out into a 12-by-8-inch rectangle. Sprinkle the cheese on top, leaving a 1/4-inch border. Evenly sprinkle the bacon over the cheese. Roll the dough into a log, starting from the longest (12-inch) side nearest you. Pinch the ends closed. Cut into 8 equal pieces.
Using a pastry brush, use 1 tablespoon of the butter to coat the bottom and sides of an 8-inch round cake pan. Arrange the rolls, cut-side down, in the pan. Gently press them down with your fingertips to flatten slightly. Brush the tops of the buns with the remaining melted butter.
Bake until golden brown and the cheese is bubbly, 23 to 25 minutes. Cool in the pan for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 19024,"Pomegranate Molasses Butter 1 stick salted butter, at room temperature 2 tablespoons pomegranate molasses
Zest of 1/2 small orange (about 1/4 teaspoon)
Instructions: Whip the butter until smooth in an electric mixer. Add in the pomegranate molasses and orange zest and beat until smooth. Transfer to a ramekin. Serve immediately or refrigerate for up to 1 week. Serve on pancakes, muffins, biscuits or scones. ","[Chardonnay, Riesling, Gewrztraminer]" 19025,"Pineapple Haupia (Coconut Pudding Dessert) 2 quarts coconut milk 3/4 cup sugar 1/2 teaspoon salt 1 pineapple, peeled, cored and diced small 1/2 cup cornstarch Instructions: Add coconut milk and sugar to a large saucepot and stir over medium heat until sugar and salt is dissolved. Pulse pineapple in a food processor until coarsely chopped. Add the pineapple to the pot and cook, stirring often until the pineapple is integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 1/2 cup water into the cornstarch. Whisk slurry into mixture in pot and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19026,"Tzatziki 1 cup full-fat Greek yogurt 1/4 cup finely diced cucumber 2 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
1 tablespoon olive oil
1 clove garlic, grated
Zest of 1 lemon
Kosher salt and freshly ground black pepper Instructions: Combine the yogurt, cucumber, dill, mint, olive oil, garlic, lemon zest and salt and pepper to taste in a mixing bowl and mix well. ","[Chardonnay, Sauvignon Blanc, Riesling]" 19027,"Vegetarian Tortilla Casserole 1 medium yellow squash, sliced into 1/4-inch-thick rounds Kosher salt 1 cup shredded part-skim mozzarella 1/4 cup grated Parmesan Cooking spray Twelve 6-inch corn tortillas 4 scallions, sliced 1 cup salsa verde 1 large ripe tomato, sliced 1/4 inch thick One thawed 9-ounce package frozen chopped spinach, squeezed dry Instructions: Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl. Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19028,"Winter Sangria 2 cups no-pulp orange juice 3 to 6 ounces orange liqueur 2 tablespoons honey 1 cinnamon stick 2 blood oranges or clementines, supremed 1 Granny Smith apple (or other tart apple), cored and chopped into 1/4-inch cubes 1 Anjou (red) pear, peeled, cored and chopped into 1/4-inch cubes 2 liters sweet sparkling red wine, chilled (recommended: Rosa Regale) 1 liter lemon lime soda, chilled Instructions: In a large pitcher or punch bowl, whisk together orange juice, orange liqueur and honey. Add cinnamon stick, blood oranges, apple and pears, stir to combine. Set aside at room temperature to macerate, at least 1 hour, until ready to serve. Add wine and soda, stir gently to combine, and serve immediately over ice. ","[Rosa Regale, Lambrusco, Moscato, Vinho Verde]" 19029,"Mango Lassi 9 fluid ounces (255 milliliters) plain yogurt 4 1/2 fluid ounces (130 milliliters) milk 4 1/2 fluid ounces (130 milliliters) canned mango pulp or 7 ounces (200 grams) from 3 fresh mango, stoned and sliced 4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds Instructions: Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 19030,"Gorgonzola and Pear Agnolotti with Sage & Walnut Brown Butter Sauce 10 ounces all-purpose flour, plus more for dusting 3 large eggs 1 tablespoon pink peppercorns 1 stick plus 1 tablespoon (9 tablespoons)\u202funsalted butter 2 Anjou pears, peeled and finely diced 2 cloves garlic, smashed 1/2 cup walnuts, roughly chopped 8 sage leaves 2 tablespoons apple cider vinegar 1 cup mascarpone, at room temperature 2 tablespoons Gorgonzola dolce Kosher salt, to taste Freshly grated Parmigiano-Reggiano, for garnish Freshly grated pecorino, for garnish Instructions: Add the flour and eggs to the bowl of a food processor. Blend for 30 seconds until the mixture is sandy but holds together when pressed between your fingers. Turn out the dough onto a floured work surface. It will be crumbly, but once you start kneading, it will all come together. Gather the dough and begin to knead with the heel of your hand until it\u2019s supple and shiny, 1 to 2 minutes. If the dough feels too dry and not springy enough, add a touch of water and continue to knead until it reaches the right consistency. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes. Add the pink peppercorns to a small saute pan over medium heat. Toast the peppercorns until fragrant, 3 to 4 minutes. Transfer into a spice grinder and blend. Set aside. Heat a large, high-sided saute pan over medium-high heat. Add 1 tablespoon of the butter and the pear and saute, stirring occasionally, until soft, about 5 minutes. Transfer the sauteed pear to a small sheet tray to cool. Add the garlic and stick of butter into the same pan and gently melt over medium heat. Add the walnuts and sage. Cook the butter, swirling occasionally, until the milk solids have separated, and the butter is nutty and browned, but not burned, 7 to 8 minutes. Add the apple cider vinegar, then remove the garlic and discard. Stir together the mascarpone and Gorgonzola dolce in a large bowl, beating well with a rubber spatula until fully combined. Add the cooled sauteed pears and 1/4 teaspoon of the toasted pink peppercorns and gently stir to combine. Season to taste with salt. Set up a pastry bag with a large round tip. Fill the bag with the mascarpone and Gorgonzola filling, then set aside. To roll out the pasta, cut the dough into 6 equal pieces. Working with one piece at a time (keeping the others covered with plastic wrap so they don\u2019t dry out), flatten the dough with your palm. Feed the dough through your pasta roller on the widest setting. Fold the dough on either end to create an envelope, then feed through the pasta roller a second time. Fold the dough into an envelope again, decrease the pasta roller setting to make it thinner and run the dough through again. Repeat this process of folding and running through the pasta roller two times before decreasing the thickness of the roller, finishing with the thinnest setting. Lay the sheets of pasta on a parchment paper-lined sheet tray and cover with a damp towel while you repeat with the remaining pieces of dough. To fill and shape the agnolotti, lay a pasta sheet on a floured board with one of the long edges closest to you. Brush the edge closest to you with water. Pipe a line of filling down the center of the dough. Fold over the top portion of the dough to meet the edge that\u2019s been brushed with water. Pinch the dough on either side of each mound of filling to seal the dough and to ensure there are no air pockets. Using a fluted pasta wheel, trim the edge of the dough where it\u2019s folded to create a clean edge. Pinch the line of filling into 1-inch mounds. Cut between each mound of filling and pinch the sides. Transfer the agnolotti to a sheet tray dusted with flour and repeat with the remaining dough sheets and filling. Set up a large pot of boiling water and season generously with kosher salt. Add the agnolotti and cook for 2 to 3 minutes; they will cook quickly. Transfer the agnolotti directly into the brown butter sage sauce and toss gently to ensure they\u2019re fully covered. To serve, plate and garnish with more ground pink peppercorns, Parmigiano-Reggiano and pecorino. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 19031,"Famous Roast Garlic Crab 6 Dungeness crabs, about 1 1/4 pounds each, cooked, cleaned, and cracked 3 cups extra-virgin olive oil 20 garlic cloves, finely minced Gray salt and freshly ground pepper 1 cup freshly squeezed lemon juice 1 cup finely chopped fresh flat-leaf parsley 8 (#10) tin cans, lined with newspaper Instructions: Cleaning dungeness crab: Holding the body backside up, place your right thumb in the joint between the upper and lower shell on the side opposite the mouth. Your palm will be stretched across the top of the shell. Hold the bottom of the crab in your opposite hand. Force your thumb in and pull up and back to your right until shell snaps off. Pour any juices in the shell into a small bowl. Cut the body into quarters with a large knife. Twist the legs off the body. Crack lightly in several places with a nutcracker and set aside. Heat the olive oil in a very large ovenproof saute pan over medium-high heat until hot. (You may need 2 pans.) Add the crab and garlic, and toss well. Saute for about 10 minutes. Season, to taste, with salt and pepper and mix in lemon juice. Saute for another 5 minutes, then add parsley. After another 1 or 2 minutes, remove the crab and serve in the newspaper lined cans. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 19032,"Tres Leches Cake 1 stick (8 tablespoons) unsalted butter, melted, plus more for the dish 1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
4 large eggs, at room temperature
One 14-ounce can sweetened condensed milk 1/2 teaspoon ground cinnamon
One 12-ounce can evaporated milk
1 cup half-and-half
1 teaspoon vanilla extract 2 cups heavy cream 1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract Ground cinnamon, for sprinkling
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Whisk the flour, baking powder and salt in a bowl. Combine the granulated sugar and eggs in a large bowl and beat with an electric mixer until light and pale, about 3 minutes. Add the flour mixture and mix until just incorporated. Add the melted butter and mix until just incorporated. Pour the batter into the prepared baking dish and even it out with an offset spatula. Bake until puffed, golden and a wooden pick inserted into the center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes. For the glaze: Pour the sweetened condensed milk into a large measuring cup and stir in the cinnamon. Then stir in the evaporated milk, half-and-half and vanilla. After the cake has cooled for 10 minutes, poke it all over with a wooden skewer and pour the glaze on top. Allow the cake to cool completely, about 1 hour. Cover with plastic wrap and refrigerate at least 4 hours, and preferably overnight. For finishing: Beat the heavy cream with the confectioners' sugar and vanilla until it just holds stiff peaks. Spoon the cream over the cake and smooth with an offset spatula. Sprinkle with cinnamon. Keep refrigerated until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19033,"Margarita Fruit Salad 1/2 cup Jose Cuervo Authentic Margarita 3 tablespoons orange marmalade juice of 1 lime or 2 tsp approximately 4 cups fresh strawberries, sliced 4 oranges, peeled and sectioned 1 small honeydew melon, rind and seeds removed, cut in small 1 small cantaloupe melon, rind and seeds removed, cut in small 1 small pineapple, peeled and rind removed, cut into small chunks 1/2 cup fresh mint leaves, sliced thin Instructions:

1. In a large bowl, mix together margarita, orange marmalade and lime juice.
2. Add strawberries, oranges, pineapple, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.
3. Add mint, toss and serve. This recipe should not be served to anyone under 21, or the legal drinking age. ","[Tequila, Sauvignon Blanc, Moscato, Riesling]" 19034,"Pan-seared Salmon served with Wasabi Mashed Potatoes 8 (6-ounce) skinless salmon fillets Salt and pepper 3 tablespoons olive oil Wasabi Mashed Potatoes, recipe follows 1/2 cup Miso and Plum Sauce, recipe follows 3/4 cup Cilantro and Mint Vinaigrette, recipe follows 1/4 cup green onions, julienne 1/4 cup cilantro sprigs 1 cup spinach leaves 1 cup watercress leaves 2 pounds baking potatoes, like russets, peeled and quartered 1 cup heavy cream, heated 4 ounces butter, cut into pieces 1 tablespoon wasabi paste Salt and freshly ground black pepper 2 tablespoons peanut oil 1/4 cup peeled, smashed garlic 1 cup peeled, sliced shallots 3-inch piece ginger, peeled, sliced, smashed 1/2 bunch green onions, cut into 2-inch pieces 1 star anise, crushed 1 teaspoon black peppercorns, crushed 2 cups plum wine 2 cups Port 1 cup red wine 1/2 cup lamb demi-glace 2 cups chicken stock 1/3 cup raspberry or blackberry puree 1 teaspoon red miso paste 1 teaspoon neriume (Japanese apricot paste) 4 tablespoons butter Salt, pepper, and sugar 1 tablespoon mustard powder 1 tablespoon water 1/4 cup packed cilantro leaves 1/4 cup packed mint leaves 1 egg yolk* 2 tablespoons peanuts, toasted 2 tablespoons cashews, toasted 2 tablespoons lemon juice 1/8 cup pickled ginger 2 tablespoons pickled ginger vinegar 1 cup peanut oil Salt and freshly ground black pepper Sugar Instructions: Preheat the oven to 350 degrees F. Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side. Transfer to a preheated oven and continue to cook until medium done. Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette. Garnish with julienned green onions and sprigs of cilantro. In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or stainer. Reserve. Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper. In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes. Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy. Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed. In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon. about 1 1/2 cups vinaigrette ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19035,"Potato, Tomato, Corn and Basil Salad 1 pound baby red potatoes, scrubbed 5 medium ears of corn (about 3 pounds) 1 pint grape tomatoes, halved lengthwise 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup) 1 large bunch fresh basil, rinsed, dried, and leaves picked 1/4 cup extra-virgin olive oil 2 large lemons, juiced 1 teaspoon kosher salt About 15 grinds freshly ground pepper Instructions: Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking. Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl. Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 19036,"Matzo Ball Soup 2 to 3 quarts low-sodium chicken stock or broth 1 3-pound chicken, trussed 1 1/4 cups matzo meal 1/2 teaspoon granulated garlic 1/2 teaspoon baking powder 1/2 teaspoon baking soda Kosher salt and freshly ground pepper 5 large eggs (3 separated) 1/4 cup melted chicken fat (schmaltz) or vegetable oil 1/4 cup minced onion 1 tablespoon vegetable oil, for forming the matzo balls 4 large sprigs dill 4 large sprigs parsley 1 large carrot, thinly sliced 2 celery stalks, thinly sliced 1 small onion, cut into 1/2-inch dice 1/4 pound rutabaga, peeled and cut into 1/2-inch dice Kosher salt and freshly ground pepper Instructions: Make the stock. In a large pot, bring 2 quarts chicken stock to a simmer. Add the chicken and return just to a simmer. Cover the chicken with a small heatproof plate to keep it submerged (add more stock if needed). Cover the pot and reduce the heat; gently simmer until the chicken is cooked through, about 1 1/2 hours. Remove the chicken and let cool slightly, then roughly cut up the meat and set aside; discard the skin and bones. Strain the stock into another large pot. Skim the fat off the surface of the stock using a spoon. Make the batter. Meanwhile, in a large bowl, whisk the matzo meal, granulated garlic, baking powder, baking soda, 2 1/2 teaspoons salt and a few grinds of pepper. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and minced onion. In a separate clean bowl, beat the 3 egg whites with a hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining egg whites until no streaks remain. Form the matzo balls. Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon water. Using the oil-and-water mixture to keep your hands moist, roll scoops of batter (about 2 tablespoons each) into balls, handling them as gently as possible (makes 8 to 12). Arrange on the baking sheet and refrigerate 20 minutes so the outsides dry slightly. Make the soup. Tie the dill and parsley sprigs together with kitchen string. Return the chicken stock to a simmer. Add the carrot, celery, diced onion, rutabaga and herb bundle; season with salt and pepper. Return to a simmer and add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plump and cooked through, about 25 minutes. Stir the chicken into the soup and cook until just warmed through. Remove the herb bundle and season the soup with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19037,"Gluten-Free Fish Piccata 4 mild white fish fillets (1 pound), such as sole (see Cook's Note) Kosher salt and fresh ground black pepper
1 tablespoon olive oil, plus more if needed
5 tablespoons unsalted butter
1 shallot, finely chopped
1/4 cup capers
1/2 cup dry white wine
2 tablespoons lemon juice (from about 1/2 lemon), plus 4 thin lemon slices
1/2 cup fresh flat-leaf parsley, finely chopped
Instructions: Sprinkle both sides of the fish fillets with salt and pepper. Heat the oil and 1 tablespoon butter in a large nonstick skillet over medium high heat. When the fat is sizzling, add 2 fillets and cook until golden brown on the bottom, about 2 minutes. Flip and cook until golden brown on the other side and the fish is cooked through, about 2 minutes more. Remove the fillets to a serving platter, leaving any fat behind in the skillet. If the skillet looks dry, add another tablespoon of oil. Repeat the cooking process with the remaining 2 fillets and transfer to the serving platter.
Add the shallots to the drippings in the skillet and cook over medium heat until softened slightly, about 2 minutes. Add the capers and continue to cook until the shallots have completely softened, about 2 minutes more. Add the wine and lemon slices, bring to a simmer and cook, swirling the pan occasionally, until the liquid has reduced by half. Add the lemon juice and remaining 4 tablespoons butter, swirling the pan to emulsify the sauce as the butter melts. Stir in the parsley and season with salt and pepper. Spoon the sauce and lemons over the fish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19038,"Buttermilk Roast Chicken 12 chicken drumsticks (approximately 3 pounds total weight) 2 cups buttermilk 1/4 cup plus 2 tablespoons vegetable oil 2 cloves garlic, bruised and skins removed 1 tablespoon crushed peppercorns 1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt 1 teaspoon ground cumin 1 tablespoon maple syrup Instructions: Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil. Add the bruised garlic cloves to the bag with the crushed peppercorns and salt. Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken. Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours. Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil. Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19039,"Mini Strawberry Princess Cakes 1/2 cup (1 stick; 113 grams) unsalted butter, softened, plus more for the pan 1 1/4 cups (150 grams) all-purpose flour
3/4 cup (84 grams) almond flour
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (145 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup (112 grams) buttermilk
1/4 cup (90 grams) store-bought strawberry jam
1 cup (227 grams) heavy cream 1/2 cup (60 grams) powdered sugar
Pinch kosher salt
1 pound (454 grams) marzipan Purple food coloring, for the cakes
Dusty rose food coloring, for the roses
Cypress or moss food coloring, for the leaves
2 tablespoons strawberry jam
Powdered sugar, for dusting
Instructions: For the princess cakes: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease a quarter-sheet pan and line with parchment paper. Set aside. In a medium bowl, whisk together the flours, salt, baking powder and baking soda. In a separate large bowl, use an electric or stand mixer to beat the butter with the granulated sugar until light and fluffy, 3 to 5 minutes. Add the egg, vanilla and almond extract and beat well. Add a third of the dry ingredients to the butter mixture and mix until just combined. Add a third of the buttermilk. Repeat with another third of each, and then the final third, mixing until just combined. Spread the batter out evenly in the quarter-sheet pan and bake until a toothpick inserted in the center comes out clean. Begin checking for doneness at 18 minutes. Let the cake cool fully in the pan (the cake can be made in advance and frozen). For the whipped cream: In a large bowl or the bowl of a stand mixer, combine the heavy cream, powdered sugar and salt. Beat to stiff peaks. Spoon the whipped cream into a large pastry bag fitted with a large round tip. Refrigerate until ready to use. Use a 2-inch biscuit cutter to cut the cake into 15 circles. Spread the top of each cake circle with a thin layer of jam. Top each with a small mound of whipped cream. Freeze the cakes for 1 hour while you prepare the marzipan. For the marzipan: Separate the marzipan into a 12-ounce ball and two 3-ounce balls. Knead purple food coloring into the 12-ounce ball until the desired color is reached. Wrap in plastic to keep from drying out. Knead dusty rose food coloring into a 3-ounce ball until the desired color is reached. Wrap in plastic. Knead the cypress or moss food coloring into the final 3-ounce ball until the desired color is reached. Again, wrap in plastic until ready to use. In a small mixing bowl, mix together the strawberry jam and 1 tablespoon water until thoroughly combined. Set aside. Roll the purple marzipan out to 1/8-inch thick, dusting with powdered sugar as necessary to prevent sticking. Cut out fifteen 4-inch circles, stacking them with a piece of parchment paper between each one to keep from sticking. Wrap in plastic while you make the roses and leaves. To make the pink roses: Pinch off a small piece of dusty rose marzipan and make little flat snakes. Then coil them to form a rose. Repeat to make 15 roses. To make the leaves: Pinch off a small piece of green marzipan and form into an oval leaf. Repeat to make 30 leaves. Adhere two leaves to each rose using the thinned jam as glue. To assemble the cakes: Remove the cakes from the freezer. Using a pastry brush, lightly brush each purple circle with the thinned jam. Place the circle, jam-side-down, over a cake to cover and gently press all around until the cake is completely covered. Set aside and repeat with the remaining circles until all the cakes are covered. Top each cake with a rose. Serve immediately or refrigerate for up to a day or two until serving. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 19040,"Whole Smoked Pig (The Guy) 6 bunches of fresh cilantro with roots, leaves reserved and stems and roots chopped 4 hands of fresh ginger, 3 cups peeled and chopped
6 heads of garlic, cloves separated, peeled, and chopped
10 shallots, chopped 2 cups fish sauce Ten 14-ounce cans coconut milk, preferably Aroy-D brand, shaken 1 1/2 cups dried red chilies, such as cayenne 6 tablespoons whole white peppercorns Zest of 7 limes 12 fresh kaffir lime leaves, stems and center veins discarded and leaves chopped
12 fresh kaffir lime leaves, stems and center veins discarded and leaves chopped 1 whole pig (at least 200 pounds), gutted and singed, scalded, or shaved 2 cups kosher salt Instructions: Use a mortar and pestle to pound cilantro stems and roots, ginger, garlic, and shallots, to a paste, pounding each ingredient thoroughly before adding the next. Then add the fish sauce to create a thin paste. You'll probably need to work in batches. Transfer to a large bowl and stir in the coconut milk. Grind the dried chilies and peppercorns together in a spice grinder. Add the lime zest and kaffir leaf pieces, and grind them all together until the mixture is fine and slightly moist. Stir the spice mixture into the coconut milk mixture. Rub the pig down and up (put it in a giant garbage bag or large plastic bin), inside and out with the kosher salt. Then rub the coconut mixture all over the salted pig, inside and out. Put the pig, belly up, in a large heavy-duty trash bag and pour any remaining marinade inside the cavity. Squeeze out as much air as possible from the bag and tie it. Let sit for 2 to 3 days in a large refrigerator. Get a large smoker up to 200 degrees F. Remove the pig from the bag, saving as much of the marinade as possible. Put the pig in the smoker, belly up, and pour the marinade into the belly cavity. While it's cooking, focus on stoking your fire, maintaining the temperature, and drinking. The piggy is ready when the internal temperature of the thickest part of the shoulder is at 170 degrees F. Any pig over 140 pounds or so will take the full 24 hours. If you're working with 50-pounders, though, it'll take closer to 12 hours. Remove the pig from the smoker and transfer it to a large table covered with a plastic tablecloth or tarp. Let it rest for about 20 minutes, but pork-mad people will undoubtedly start ripping into the fatty flesh before you can get it to the table. I know because I'm one of them. Use a heavy-duty, sharp knife to remove the primals, peel the skin, and chop the meat. Be sure to have a catch basin for the juice and fat that will be spilling out from the smoky carcass. Toss the reserved cilantro leaves over the chopped meat. ","[Chardonnay, Pinot Noir, GSM Blend, Tempranillo]" 19041,"Crispy Garlic-Parmesan Chicken 4 boneless skinless chicken breasts 1/4 cup butter, melted 1 can (18 oz) Progresso? Recipe Starters? creamy Parmesan basil cooking sauce 1/4 teaspoon garlic powder 2/3 cup Progresso? Italian style panko crispy bread crumbs 2/3 cup finely shredded Parmesan or Asiago cheese Hot cooked pasta or mashed potatoes, if desired Garnishes, If Desired: Additional shredded Parmesan or Asiago cheese Chopped fresh basil or parsley Instructions:

1. Heat oven to 400 degrees F. Line cookie sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Sprinkle chicken with salt and pepper to taste.
2. In shallow dish, mix butter, 3 tablespoons of the cooking sauce and the garlic powder. In another shallow dish, mix bread crumbs and cheese. Dip chicken into butter mixture, then dip into bread crumb mixture to coat. Place on cookie sheet.
3. Bake 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F) and coating is golden brown. Meanwhile, heat remaining sauce until hot. Serve chicken with pasta and sauce. Sprinkle with additional cheese and basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 19042,"Confit of White Beans with Roasted Tomato and Orecchiette Fagioli all'Uccelletto 1 1/2 cups dried cannellini beans or other large white beans 1/2 onion, peeled and quartered 1 celery rib, quartered 1 carrot, quartered 1 bay leaf Sea salt, preferably gray salt 1 1/4 cups extra-virgin olive oil, plus 1 tablespoon for finishing 12 cloves garlic, peeled and lightly crushed 3/4 cup tomato puree 1 cup cherry tomatoes, halved 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh parsley leaves 1/4 teaspoon crushed red pepper flakes Sea salt, preferably gray salt Freshly ground black pepper 8 cups hot, cooked orecchiette pasta Instructions: For the beans: Place the beans in a saucepan and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 1 hour, then drain. Return the beans to the saucepan along with the onion, celery, carrot and bay leaf. Add water to cover by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy. Remove from the heat and let cool in the liquid. (You can prepare the beans to this point 1 to 2 days ahead; cover and refrigerate.) Preheat the oven to 300 degrees F. Drain the beans and discard the vegetables but reserve the liquid. In a preheated casserole pan that can go from the stove top to the oven, pour in 1/4 cup olive oil, add garlic cloves and allow to caramelize, about 1 to 2 minutes. Stir in tomato puree, simmer about 10 seconds, then add beans and white bean liquid. Sprinkle top with cherry tomatoes, thyme, parsley, red pepper flakes, and 1 cup olive oil. Season with salt and pepper, to taste. Bake, uncovered, for 30 minutes. Remove from the oven and let rest for 15 to 20 minutes, then stir in the remaining 1 tablespoon olive oil, taste for seasoning, and serve over orecchiette pasta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 19043,"Creamed Spinach 2 (10-ounce) packages frozen spinach, thawed 2 teaspoons olive oil 2 small shallots, finely chopped (about 1/2 cup) 4 teaspoons all-purpose flour 1 1/2 cups 1 percent milk 1/2 cup low-sodium chicken broth 2 tablespoons fat free evaporated milk Pinch ground nutmeg Salt and freshly ground black pepper Instructions: Squeeze all of the water from the spinach. In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, for 30 seconds. Add the milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper. Excellent source of: Protein, Vitamin A, Riboflavin, Folate, Calcium, Magnesium, Manganese, Potassium Good source of: Fiber, Thiamin, Vitamin B6, Vitamin C, Vitamin D, Copper, Iodine, Iron, Phosphorus, Selenium ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19044,"Vermicelli Payasam 1 teaspoon Ghee or unsalted butter, recipe follows, plus 2 teaspoons unsalted butter 1 cup angel hair pasta, broken into 3/4-inch pieces 4 cups whole milk 2 cups water 3/4 cup sugar 1/2 cup golden raisins (sultanas) or dark raisins 1/2 cup broken raw cashew nuts 1/4 teaspoon ground cardamom 8 ounces (2 sticks) butter Instructions: In a large frying pan, heat 1 teaspoon ghee and pasta over medium heat until all pieces have lightly brown and give off a toasted aroma. Set aside. In a 3 quart heavy saucepan, heat milk and water on medium high. As soon as the mixture boils, reduce heat to medium and add fried pasta. Continue to simmer for 6 minutes, or until pasta is well cooked. Add sugar and simmer 15 minutes, stirring frequently to prevent sticking. When the mixture is done, it will have a creamy consistency. While the milk simmers, in the frying pan used for the pasta, fry the raisins and cashews in 2 teaspoons of ghee until lightly browned. Add the fried raisins and nuts and the cardamom to the milk, stir, and remove from the heat. Cover and chill for a few hours or more. Serve warm, reheating if necessary. In a heavy skillet, over medium to medium low heat, heat the butter until it is completely melted. Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface. Stir occasionally. Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden. Push aside the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from the heat. (see note) Decant into a jar with a tight lid. Warm, if desired, for serving over rice. Note: If you heat until the sediment turns dark brown, the ghee will lose it's flavor and taste like vegetable oil. Yield: 1 cup ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19045,"Rice and Potato Soup 2 tablespoons olive oil 2 potatoes, peeled and diced 2 carrots, shredded 2 teaspoons tomato paste 10 cups hot chicken stock 2 bay leaves Salt and freshly ground pepper 1 cup long grain rice Grated Parmigiano Instructions: In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, 5 minutes. Add the carrots and cook 2 to 3 minutes, stirring with a wooden spoon. Add the tomato paste, stir, then add hot chicken stock, bay leaves and salt and pepper. Cover the pot and simmer for 40 minutes. Add the rice and cook 12 minutes longer or until rice is tender. Remove and discard the bay leaves, adjust the seasoning and serve with sprinkled Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 19046,"Grilled Angel Food Cake with Citrus Compote 2 ruby red grapefruits 2 navel oranges
   2 blood oranges
   1/2 cup granulated sugar
   A handful of fresh mint, plus some leaves for garnish
   1 cup cold heavy cream Zest of 1 ruby red grapefruit One 7-to-8-inch store bought angel food cake Instructions: For the Citrus Compote: Zest 1 grapefruit and set aside for the Grapefruit Whipped Cream. Cut off the top and bottom of an orange and place it on the counter flat side down. Cut the outer peel and pith off. Cut into chunks, removing as much pith as possible. Repeat with the remaining citrus fruits (including the zested grapefruit). Add the citrus chunks to a medium saucepot with 1/2 cup of water, the sugar and a handful of mint. Bring to low boil over medium heat and cook, occasionally stir gently making sure not to break up the fruit too much, until slightly syrupy and the sugar is dissolved, about 20 minutes. Remove from heat, discard the mint and reserve, it will thicken slightly as it cools. For the Grapefruit Whipped Cream: Add the cream and zest to a stand mixer with a whisk attachment or a bowl with a hand mixer and whip on medium-high speed until peaks are medium-stiff. Refrigerate. For the Angel Food Cake: Preheat your outdoor grill to medium heat. Slice the angel food cake in half along the equator. Place each half on the grill and toast on both sides until grill marks appear, about 2 minutes per side. Place the bottom of the grilled angel food cake on a platter and spoon about half of the whipped cream over top. Use a slotted spoon to spoon some of the citrus compote over the whipped cream (don\u2019t use too much syrup or the whipped cream will be too runny). Place the top half of the cake on top (like a whipped cream sandwich). Spoon the other half of the whipped cream over top and spoon more of the citrus compote on. Garnish with mint leaves. Slice and serve like a layer cake. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 19047,"Radish Salad 2 tablespoons apple cider 2 tablespoons orange juice 2 tablespoons fresh lime juice 2 tablespoons olive oil 1 teaspoon sugar Kosher salt and freshly ground black pepper 12 ounces radishes, trimmed and each cut into wedges 1/4 cup fresh cilantro leaves 1/4 cup finely chopped red onion Instructions: In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19048,"Spiced Bread Pudding 1 cinnamon stick 1 teaspoon freshly grated nutmeg 1 teaspoon dried orange peel 15 whole cloves 15 whole peppercorns 1/2 ounce crystallized ginger, chopped 5 cups half-and-half, divided 3 large whole eggs 3 large egg yolks 1/2 cup granulated sugar 1/2 cup dark brown sugar 2 ounces spiced rum 1 (10-inch) stale French boule 1/2 cup golden raisins 1/2 cup dried cherries 1 to 2 tablespoons unsalted butter, melted and cooled slightly Instructions: Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half-and-half in a microwavable container and microwave on high for 3 minutes. Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F. Cover and steep 15 minutes. Place the eggs and yolks in a blender with an 8-cup carafe. Blend on the lowest speed for 30 seconds. Raise the speed to quarter power and slowly add the sugars and blend until thickened slightly, about 1 minute. Add the remaining 2 cups half-and-half. With the machine still running, pour in the spiced half-and-half through a small hand strainer and add the rum. Use immediately, or store covered in the refrigerator for up to 72 hours. Preheat the oven on the lowest (or warm) setting. Cut a 7-inch round disk off the top of the boule using a long bread knife or serrated slicer. Tear the disk into pieces and scatter in a large roasting pan. Cut all the way around the inside of the boule just inside the outer wall. Cut downward and across the interior of the bread, first in one direction, then 90 degrees to it to create a grid, the way you would cube mango flesh to remove it from the skin. Remove the plugs of bread and tear into hunks about the size of an egg. Add to the roasting pan and bake until bread is dry, 1/2 to 2 hours. Sprinkle the fruit over the bread, pour in the custard, and press the bread to submerge all the pieces. Cover and soak for 2 hours at room temperature or for up to 8 hours in the refrigerator. Preheat the oven to 325 degrees F. Pour the melted butter into a spray bottle and spritz the inside of the bread shell. Be sure to cover the bottom with a thin layer to prevent the custard from soaking through. Place the bread shell in a 10-inch cast-iron skillet and place in the oven to toast the interior for 30 minutes. Remove the bread shell from the oven and transfer the soaked bread mixture into the shell. Bake until the bread pudding souffles and reaches an internal temperature of 165 to 170 degrees F, 1 1/2 to 2 hours. Remove and cool 30 minutes before slicing or scooping and serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 19049,"Star-Studded Berry Tarts For the crusts: 2 1/4 cups all-purpose flour, plus more for dusting 3/4 cup pecans 6 tablespoons granulated sugar 1/4 teaspoon salt 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces 1 large egg, beaten For the pastry cream: 1 cup whole milk 2/3 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup plus 3 tablespoons buttermilk 3 large egg yolks 3 tablespoons cornstarch 1 pint raspberries 1 pint blueberries Confectioners' sugar, for dusting Instructions: Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour. Lightly flour a large sheet of parchment paper. Roll out the dough on the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch rectangle (reserve the scraps). Cut into eight 3-by-4-inch rectangles. Separate the pieces slightly on the parchment, then use your fingers to crimp the edges. Slide the parchment onto a baking sheet. Roll out the scraps until 1/4 inch thick. Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes. Preheat the oven to 375 degrees F. Poke holes in the crusts with a fork. Brush the stars and the edges of the crusts with the beaten egg. Bake until golden brown, about 25 minutes; remove to a rack to cool completely. Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat. Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes. Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk. Lay plastic wrap on the surface and refrigerate 45 minutes. Carefully transfer the crusts to a platter. Spread the pastry cream on the crusts, then top with the berries. Top each tart with a star. Dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19050,"Cream of Pumpkin Soup with Diced Gruyere and Buttered Croutons 3/4 cup unsalted butter, cut into 12 tablespoons 1 medium onion, minced 2 pounds fresh pumpkin, peeled, seeded, coarsely chopped* 3 cups chicken stock 2 cups half-and-half Fine sea salt Freshly ground cracked black pepper 2 slices dense white sandwich bread with crusts removed, cut into 1/4-inch cubes 1/3 pound Gruyere, cut into 1/4-inch cubes 1 bunch chives, finely chopped 1 sprig rosemary, leaves minced Instructions: In a small, heavy bottomed soup pot or casserole, melt 2 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until softened and slightly translucent but not browned, about 4 minutes. Add the pumpkin, stock and half-and-half and stir to combine. Season generously with salt and pepper, reduce heat to medium low and cook 30 minutes, stirring occasionally. Remove from the heat, then transfer the mixture to the bowl of a food processor. **Puree for 10 seconds, until very smooth. Pour through a fine strainer into a clean pot. Add 6 tablespoons of butter and stir to combine. In a small skillet, warm 4 tablespoons butter over medium heat until gently bubbling. Add the bread cubes, stir to coat with the butter and saute until golden brown. Transfer croutons using a slotted spoon to a small bowl lined with a paper towel. Raise the heat under the soup to medium high and heat until very hot for several minutes but not boiling, stirring frequently with a whisk to blend the butter and to keep the soup from burning on the bottom. Ladle soup into bowls, sprinkle with diced Gruyere, croutons, chives and rosemary. *Cooks note: Can replace fresh pumpkin with 1 (16-ounce) can of pumpkin puree and reduce the cooking time from 30 to 15 minutes. ** When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.; ","[Chardonnay, Pinot Gris, Riesling, Sparkling Brut]

" 19051,"Sherry-Shallot Vinaigrette 1/4 cup sherry vinegar 2 tablespoons chopped shallots Kosher salt and freshly ground black pepper 3/4 cup extra-virgin olive oil Instructions: Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper. ","[Viognier, Vermentino, Gavi, Albari?o]" 19052,"Tortilla de Patata (Spanish Potato Omelet) 1 1/2 cups extra-virgin olive oil (preferably Spanish, Arbequina olive oil variety) 1 large onion, chopped 1 3/4 pounds potatoes, halved lengthwise and very thinly sliced Salt 8 eggs Baguette slices, for serving Instructions: Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel. Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy! ","[Rioja, Tempranillo, Garnacha, Cava]

" 19053,"Rhuberry-Basil Pink Lemonade 1 stalk rhubarb, chopped 2 cups sugar
6 to 8 strawberries 4 large fresh basil leaves
1 1/4 cups fresh lemon juice, chilled, plus 4 lemon wedges, for garnish 1 cup seltzer
4 fresh basil leaves, for garnish
Instructions: For the rhubarb simple syrup: Add the rhubarb and 2 cups water to a small pot and bring to a boil. Reduce to a simmer and add the sugar. Stir until dissolved, then take off the heat. Let steep until cooled, about 2 hours. Stain into a resealable container and refrigerate until chilled. For the strawberry-basil puree: Combine the strawberries, basil and 1/4 cup of the chilled rhubarb simple syrup in a blender and puree until smooth. Transfer to a pitcher. For the lemonade: Add the lemon juice and 1 1/4 cups of the chilled rhubarb simple syrup to the pitcher with the strawberry-basil puree and give it a good stir. Add the seltzer and stir lightly. Pour into 4 glasses filled with ice, garnish each with a lemon wedge and basil leaf and serve.
","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 19054,"Marinated Melon with Fresh Lime-Basil Sorbet 1 honeydew melon, ripe 1 lime, juiced 2 tablespoons gin Lemon zest Chopped mint Fresh Lime-Basil Sorbet, recipe follows, for serving 1 cup fresh squeezed lime juice (8 to 10 limes) 1 cup water 1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled) 12 whole basil leaves 1 egg white (optional) Instructions: Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Fresh Lime-Basil Sorbet on top or beside, if you wish. Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight. Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.
","[Prosecco, Sauvignon Blanc, Vermentino, Ros]" 19055,"Chef Anne's All-Purpose Pasta Dough with Squid Ink 1 pound all-purpose flour 5 eggs (heirloom or organic)
2 tablespoons extra-virgin olive oil
2 tablespoons squid ink
Kosher salt
Instructions: Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely is better here). Crack the eggs into the hole and add the olive oil, squid ink and some salt. Using a fork, beat the eggs together with the olive oil, squid ink and salt; then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or else the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading. When kneading, it is VERY important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for an inexperienced kneader. Put your body weight into it; you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes. If using immediately, do not refrigerate. Roll and cut the pasta into the desired shape. How smooth and supple! ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 19056,"Crema de Tamate con Ovo 3 tablespoons olive oil 2 cloves garlic, smashed 3 medium onions, finely diced 3 ounces of chorizo, finely sliced 1 1/2 pounds celery heart, thinly sliced 4 cups tomato puree 4 cups hot chicken stock Salt Black pepper 1 sprig of oregano (or 1/4 teaspoon dried, tied in muslin or cheesecloth) 2 tablespoons roughly chopped parsley stalks 4 tablespoons mashed potato 1 cup dry white wine 12 eggs, at room temperature Nutmeg, to season Instructions: In large pot, add olive oil, garlic, and onion. Saute for 1 minute. Add sausage. Saute, gently stirring for another couple minutes. Add celery heart and combine. Saute for another few minutes. Add tomato puree and 3 1/2 cups of stock. Season with salt and pepper. Add oregano and parsley stalks. Mix the mashed potatoes with the remaining chicken stock and add to the soup. Simmer 20 minutes, uncovered. Add white wine and bring back to boil. Pour boiling soup into warmed soup bowls and immediately crack one egg into each bowl. Season with a dash of nutmeg. Serve immediately. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 19057,"Vanilla, Starfruit and Champagne Sangria 3/4 cup granulated sugar 1 vanilla bean 2 cups Lillet Blanc aperitif wine 1 cup soda water 2 1/2 tablespoons lemon juice 1 pound starfruit, cut into 1/8-inch-thick slices (about 2 medium) One 750-milliliter bottle champagne or sparkling white wine, chilled Gold sanding sugar, for serving Instructions: Bring the granulated sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Halve the vanilla bean lengthwise, scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Boil the syrup for 1 minute more. Let cool, then transfer the syrup to a 3-quart pitcher. Add the Lillet, soda water and 2 tablespoons of the lemon juice to the pitcher, and stir to combine. Add the starfruit, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight. When ready to serve, put the remaining 1/2 tablespoon lemon juice on a saucer. Put some sanding sugar on another saucer. Dip the rims of 8 glasses in the lemon juice, then in the sugar. Add the champagne to the pitcher, and stir gently to combine. Fill each glass halfway with ice, then pour sangria and starfruit into each glass. ","[Champagne, Prosecco, Cava, Pinot Grigio]

" 19058,"Honey Mousse with Pine Nut Brittle 6 egg yolks* 1 cup honey 1 cup heavy cream 1 cup sugar 1/4 cup water 1/4 cup pine nuts Pomegranate syrup, store-bought Instructions: HONEY MOUSSE: Whip yolks and honey in a standing electric mixer until thick (approximately 10 minutes). Whip cream. Fold cream and honey/egg mixture. Freeze for at least 40 minutes. PINE NUT BRITTLE: Mix sugar with a little water at a time, until it reaches the consistency of wet sand. In a non-stick pan, caramelize the mixture until amber. Pour onto aluminum foil and sprinkle with nuts. Let cool. Break up into medium size pieces. Assembly: In Champagne glass, layer mousse with pomegranate syrup and brittle until the glass is filled. Finish with a sprinkle of brittle. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 19059,"One-Pot Pulled Pork Mac and Cheese 4 cups whole milk 12 ounces elbow macaroni (about 3 cups) 8 ounces mild Cheddar, shredded (about 3 cups), plus more, for sprinkling 3 ounces part-skim mozzarella, shredded (about 1 cup) 3 ounces cream cheese, cut into small pieces 3 tablespoons unsalted butter, cut into small pieces 1 teaspoon Dijon mustard Large pinch of cayenne pepper Kosher salt 1 cup leftover pulled pork, warm 3 scallions, sliced, plus more, for sprinkling Barbecue or hot sauce, for serving, optional Instructions: Combine the milk and macaroni in a medium saucepan. Bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Stir in half the pulled pork. (The dish will thicken as it cools; thin it out with a little hot water if desired.) Spoon the remaining half of the pork over the mac and cheese and sprinkle with additional Cheddar and scallion.
Serve hot with barbecue sauce or hot sauce if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 19060,"Spicy Orange Barbecue Sauce and Dip 1 quart ketchup (recommended: Heinz Tomato Ketchup) 2 1/4 cups orange marmalade 6 tablespoons Worcestershire sauce (recommended: Heinz Worcestershire Sauce) 6 tablespoons apple cider vinegar (recommended: Heinz Apple Cider Vinegar) 3 teaspoons ancho chili powder Instructions: Combine all ingredients in a 3-quart or larger saucepan. Bring to a boil and then reduce the heat and simmer for 10 minutes, stirring occasionally. Use to baste ribs, chicken, or pork during the last 10 minutes of cooking. Serve as a dipping sauce with wings, fried shrimp, or chicken tenders. Store in an airtight container in the refrigerator and reheat before serving, if desired. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 19061,"Chocolate-Cherry Icebox Cake 4 cups heavy cream 1/4 cup sugar
1 tablespoon vanilla extract
Three 9-ounce packages chocolate wafer cookies (or make your own!) Two 10-ounce bags frozen pitted cherries (sour cherries preferred) 2/3 cup sugar
2 tablespoons cornstarch
1/4 cup lemon juice Unsweetened cocoa powder, for dusting
Instructions: For the icebox cake: In a large bowl, using an electric mixer on high speed, beat together the cream, sugar and vanilla until soft peaks form. Transfer to a large resealable freezer bag or a pastry bag fitted with a large round tip. (If using a freezer bag, snip off a corner when ready to pipe.) Arrange an even layer of cookies in a 9-inch springform pan (or on a large flat plate). Spread the cookies with a 1/4-inch layer of whipped cream, leaving a narrow border at the edges. Repeat with the remaining cookies and cream; there should be 7 to 8 cookie layers total. End with a layer of whipped cream and then pipe cream on top in concentric circles to simulate a bumpy cake. Cover with plastic wrap and refrigerate overnight. For the cherry sauce: Bring the cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir together the cornstarch and 1/4 cup water in a small bowl until smooth. Stir the cornstarch slurry into the boiling cherry mixture. Return to a boil and cook until thickened, stirring constantly, about 1 minute. Remove from the heat and stir in the lemon juice. Puree in a blender or with an immersion blender. To serve, dust the top of the icebox cake with cocoa powder and drizzle with cherry sauce. ","[Merlot, Pinotage, Tempranillo, Barbera]

" 19062,"French Onion Soup 4 large yellow onions 1/2 cup (1 stick) butter
1 generous cup dry white wine
4 cups (1 quart) low-sodium beef broth
4 cups (1 quart) low-sodium chicken broth
3 tablespoons fresh thyme leaves
4 to 5 dashes Worcestershire sauce
2 cloves garlic, minced
Several thick slices French bread or baguette Olive oil, for drizzling 8 ounces Gruyere cheese, sliced thick
Instructions: For the soup: Preheat the oven to 400 degrees F. Slice the onions in half from root to tip, then slice them thin. Melt the butter in a heavy ovenproof pot or Dutch oven over medium-low heat. Add the onions, stir to coat them in the butter and cook, covered, until translucent and soft, about 20 minutes. Transfer the pot to the oven with the lid slightly ajar. Roast the onions for 1 hour, stirring twice to keep them from burning. (Some brown bits on the bottom of the pan are fine though.) Return the pot to the stovetop over medium heat (keep the oven on) and pour in the wine. Stir, scraping the pan. Cook until the wine reduces, 5 minutes. Next, add the beef broth, chicken broth, thyme, Worcestershire sauce and garlic. Reduce the heat to low and let the soup simmer for 45 minutes. For the croutons: Meanwhile, drizzle slices of French bread with olive oil and toast in the oven until golden. Set aside. To serve, turn on the oven broiler. Ladle the soup into ovenproof bowls. Place 1 or 2 pieces of the croutons on top of each serving of soup, depending on the size of the bowl. Place a thick slice of cheese on top of each bowl, then place the bowls on a baking sheet and broil just long enough for the cheese to become melted, bubbly and slightly toasted. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]" 19063,"Vegan Brussel Carrot Curry Cupcakes with Cream Cheese Frosting and Maple Curry Reduction 2 1/3 cups organic, unbleached white flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons curry powder 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 3/4 teaspoon salt 2 cups grated brussels sprouts 1 cup grated carrots 1 cup organic cane sugar 1 cup orange juice 1/2 cup canola oil 1/4 cup agave nectar or maple syrup 2 teaspoons vanilla extract 1 1/2 cups organic vegetable shortening 1/2 cup vegan cream cheese, such as Tofutti
1/4 cup vegan margarine 5 cups powdered sugar 1 tablespoon vanilla extract A splash of soy milk 1/4 cup maple syrup 1/4 teaspoon curry powder Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line a standard-size cupcake pan with 10 cupcake liners. In a large bowl, sift together the flour, baking powder, baking soda, curry powder, cinnamon, nutmeg and salt. Fold in the brussels sprouts and carrots until they are fully coated in the flour. Set aside. In a medium bowl, whisk together the cane sugar, orange juice, canola oil, 1/4 cup water, agave nectar and vanilla extract. Add these ingredients to your dry mixture and combine until everything is evenly moist. Fill the liners three-quarters full and bake until golden and baked through, about 15 minutes. Cool the cupcakes completely. For the frosting: In a stand mixer, cream together the shortening, cream cheese and margarine with the paddle attachment until light and fluffy. Add in the powdered sugar, vanilla extract and soy milk until blended together and fluffy. For the maple curry reduction: In a small saucepan, heat the maple syrup on high until thickened, about 8 minutes. Add in the curry powder and whisk to incorporate. Allow the mixture to cool slightly before using. To assemble: Generously frost your cupcakes with the cream cheese frosting and drizzle the tops with the maple curry reduction. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 19064,"Egyptian Spinach Pie with Hazelnut Dukkah 1/4 cup hazelnuts 1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons sesame seeds
4 cloves garlic, minced 4 medium shallots, finely diced
4 tablespoons (1/2 stick) unsalted butter
4 pounds fresh spinach leaves (not baby), stemmed and sliced
1/4 cup minced fresh dill
Pinch freshly grated nutmeg
Salt and pepper 8 ounces freshly grated Cheddar
8 ounces freshly grated mozzarella
1 package puff pastry (2 sheets)
1 large egg, beaten with 1 tablespoon water, for egg wash
1 tablespoon sumac
Instructions: Preheat the oven to 350 degrees F. For the hazelnut dukkah: Toast the hazelnuts in the oven for 12 minutes. Let cool. Raise the oven temperature to 400 degrees F. Meanwhile, toast the coriander and cumin seeds in a saute pan over medium heat, about 1 minute. Grind the coriander, cumin and hazelnuts in a spice grinder. Mix with the sesame seeds. For the spinach pie: In a large skillet, saute the garlic and shallots in the butter over medium heat until softened. Add the spinach and cook until wilted. Add the dill, nutmeg and some salt and pepper. Let cool slightly, then stir in the Cheddar and mozzarella. Lay one sheet of puff pastry in a 9-by-13-inch baking dish. Spread with the spinach stuffing. Lay the other sheet on top, pinch the edges closed, and cut into six pieces. Sprinkle with dukkah and brush the edges with egg wash. Set the baking dish on a baking sheet and bake until the pie is golden brown, about 30 minutes. Sprinkle with the sumac and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 19065,"Harissa-Braised Chickpeas with Feta 1/2 cup plus 2 tablespoons extra-virgin olive oil 1/2 yellow onion, finely chopped
Kosher salt
1 tablespoon harissa
1/2 teaspoon anchovy paste
4 cloves garlic, minced
1/2 cup dry white wine
Two 15-ounce cans chickpeas, drained and rinsed
4 fresh thyme sprigs
Freshly ground black pepper
1 lemon, halved
Whole-milk Greek yogurt, for serving
Feta cheese, for serving
Finely chopped fresh herbs (a mix of cilantro, parsley and mint), for serving
Crusty bread, for serving
Instructions: In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes. Add the harissa, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper and a few good pinches of salt and bring to a simmer. Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes. Meanwhile, heat a skillet over medium-high heat and sear the lemon halves cut-side down until they get some nice brown marks on them. When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 19066,"How to Smoke a Brisket | Oklahoma Joe's Smoked Brisket Flat 1/4 cup kosher salt 1/4 cup sugar 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons Spanish paprika 2 tablespoons chili powder 1 tablespoon celery salt 1 tablespoon lemon pepper 1 tablespoon freshly ground black pepper 1 teaspoon freshly ground white pepper 1 teaspoon cayenne pepper 1 (5 to 8 pound) beef brisket (flat cut) 4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained 1 cup apple juice 1 1/2 cups your favorite BBQ sauce, for serving Instructions: Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour. The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat. When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid. Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time. When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 19067,"Pizza Rollups 1 jar pizza sauce 4 flour tortillas 4 basil leaves Sliced black olives 1/2 cup grated Parmesan 1 teaspoon crushed red pepper flakes, optional Instructions: Spread the pizza sauce evenly over the tortillas. Roughly tear the basil leaves over the sauce. Sprinkle black olives over sauce. Divide the cheese and red pepper flakes, if using, evenly over top. Roll tortillas up and then heat in a toaster oven until cheese has melted. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 19068,"Shredded Chicken Tacos 2 can (8 oz.) GOYA? Tomato Sauce 2 tsp. GOYA? White Distilled Vinegar 2 tsp. GOYA? Minced Garlic 31/2 tsp. ancho chili powder 1 tsp. GOYA? Ground Cumin 2 tsp. GOYA? Oregano Leaf 1/2 tsp. sugar 2 tbsp. GOYA? Extra Virgin Olive Oil 2 lbs. bone-in, skin-on chicken breasts GOYA? Adobo with Pepper, to taste 1 pkt. (10 oz.) GOYA? Corn Tortillas, warmed GOYA? Hot Sauce 1/4 cup finely chopped white onions 1 lime, cut into wedges 2 tbsp. coarsely chopped fresh cilantro Instructions:

1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside. 2. Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired. ","[Syrah, Tempranillo, Garnacha, Barbera]" 19069,"Moonshine Margarita 1 ounce lime juice 1/2 ounce orange juice 1 teaspoon granulated sugar 1 ounce moonshine, such as Ole Smoky Tennessee Moonshine Ice 1 lime wedge Margarita salt or sea salt, for serving Instructions: In a cocktail shaker or bar glass, combine the lime juice, orange juice and sugar. Add the moonshine and fill the cocktail shaker with ice. Cover and shake well.
   Run the lime wedge around the rim of a chilled tumbler or cocktail glass and dip the rim in the salt.
   Strain the drink into the glass and serve. ","[Tequila, Mezcal, Cava]" 19070,"Stir-Fried Beef with Tomato and Basil 10 ounces flank steak 4 teaspoons cornstarch, divided 5 teaspoons vegetable oil, divided 1/4 teaspoon salt Dash white pepper 1 small white onion 2 medium tomatoes 12 leaves fresh basil 1 teaspoon minced garlic 2 tablespoons hoisin sauce Instructions: Cut the beef lengthwise into thin 2-inch long strips. Toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes. Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside. Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil, stir for 1 minute. Divide among plates and serve. ","[Syrah, Cabernet Sauvignon, Malbec, Pinotage]" 19071,"Roasted Pork Sliders One 2-pound center-cut pork loin, fat cap untrimmed 2 teaspoons kosher salt, plus more to taste
   1 teaspoon freshly ground black pepper
   1/2 cup coconut milk (stir the coconut milk together before measuring)
   1/2 cup BBQ sauce, such as Sweet Baby Ray's 2 tablespoons canola oil
   2 cups thinly sliced sweet onion 1 1/2 cups diced pineapple
   12 Hawaiian slider rolls, sliced in half 2 cups thinly sliced napa cabbage 1 cup thinly sliced red cabbage 1/2 teaspoon kosher salt
   1/4 cup Spicy Mayo, recipe follows, plus more if needed 1 cup mayonnaise 1/4 cup coconut milk (stir the coconut milk together before measuring)
   1/4 cup sriracha
   1 lime, juiced
   Instructions: For the roasted pork: Preheat the oven to 375 degrees F. Season the pork loin on all sides with the salt and pepper. In a small bowl, combine the coconut milk and BBQ sauce. Set aside. In a 10-inch cast-iron skillet over medium-high heat, add the canola oil and heat until the oil just starts to smoke. Add the pork to the skillet fat-side down. Sear on all sides until golden brown, 2 to 3 minutes per side. Set the pork aside on a plate. Stir in the onions and cook until softened and browned, about 2 minutes. Add the diced pineapple, then place the seared pork on top of the onions and pineapple. Pour some of the BBQ mixture over the pork, coating the top, then pour the rest around the skillet, stirring it into the onion-pineapple mixture as much as possible. Transfer the skillet to the oven and cook until the pork and onions are deeply caramelized, and the internal temperature of the pork reaches 145 degrees F, 35 to 40 minutes. Let rest 10 to 15 minutes. For the slaw: Combine the napa and red cabbage together in a bowl. Add the salt and toss. Stir in the Spicy Mayo, adding more if desired, to evenly coat the cabbage. Set aside. To assemble: Slice the pork into thin rounds, then cut the rounds in half to make half-moons. Season the pork slices with salt. Place a heaping tablespoon of the pineapple and onions on top of each bottom bun, followed by 2 to 3 half-moon slices of pork, then a heaping tablespoon of the slaw. Place the top buns over the slaw on each. Serve immediately. Combine the mayonnaise, coconut milk, sriracha and lime juice in a bowl and stir together until smooth. Store in the refrigerator until ready to use, up to a week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 19072,"Green Beans Gremolata 1 pound French green beans, trimmed 2 teaspoons minced garlic (2 cloves) 1 tablespoon grated lemon zest (2 lemons) 3 tablespoons minced fresh flat-leaf parsley 3 tablespoons freshly grated Parmesan cheese 2 tablespoons toasted pine nuts 2 1/2 tablespoons good olive oil Kosher salt and freshly ground black pepper Instructions: Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color. For the gremolata, toss the garlic, lemon zest, parsley, Parmesan and pine nuts in a small bowl and set aside. When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19073,"Steamed and Fire-Roasted Goose with Blood Orange Sauce 1 cup Sauvignon Blanc 1 tablespoon grated fresh ginger
   1 tablespoon olive oil
   1 teaspoon ground black pepper
   18 cloves garlic
   1 onion, sliced, plus 2 whole onions One 8-pound goose, aged for 1 week
   1 teaspoon ground ginger 6 bay leaves Sea salt and freshly ground black pepper 2 cups chicken stock
   1 bunch fresh parsley
   2 tablespoons whole black peppercorns 1 cup 1/2-inch chunks fingerling potatoes 1 cup 1/2-inch chunks rutabaga 1 cup 1/2-inch chunks turnips 4 shallots
   3 blood oranges
   2 ounces cassis syrup 2 ounces limoncello 2 ounces butter Instructions: Add the wine, fresh ginger, olive oil, pepper, 4 cloves garlic and sliced onions to a large bowl and toss well. Add goose, cover and leave in fridge, turning goose once a day, for 2 days. Remove goose from marinade. Leave at room temperature for 2 hours. Prepare a roasting pan with a rack. Add ground ginger, 3 bay leaves and 2 cups water. Pat dry, and rub goose with salt and pepper. Heat roasting pan on low heat until water is simmering. Place goose on rack. Cover pan tightly with foil. Steam goose on low for 45 minutes. Preheat the oven to 375 degrees F. Uncover roasting pan and remove and reserve fat in the pan. Clean pan and place goose on the rack. Bake goose until legs can be detached by hand, about 1 hour 30 minutes. Remove breasts and legs. Increase the oven to 400 degrees F. Chop carcass. Add to simmering chicken stock in a large stockpot with peppercorns, whole onions, 6 cloves garlic and remaining 3 bay leaves. Cook for 3 hours. Skim regularly. Strain and reduce to 2 cups. Add the potatoes, rutabaga and turnips to a large pot of simmering salted water. Cook until tender. Add the goose fat to a roasting pan, then add the vegetables, shallots and remaining 8 cloves garlic and roast, turning occasionally, until golden brown. Remove vegetables from fat and keep hot. Reheat the goose and keep warm with vegetables. Make blood orange sauce: Zest 2 blood oranges. Cut away the remaining white pith, then cut the segments free from the membranes. Juice the remaining blood orange. Add cassis syrup and 1/2 cup blood orange juice to a saucepan. Cook until syrupy and lightly golden, then add limoncello. Add the goose stock and butter. Add blood orange sections at last minute. Carve goose, place on a platter and garnish with vegetables and blood orange sauce. ","[Syrah, Barolo, Tempranillo, Malbec]" 19074,"Grown-Up Milkshake 8 to 10 scoops vanilla ice cream 1 part white chocolate liqueur 1 part coffee liqueur 1 part brandy Whipped cream, garnish Chocolate, shaved Instructions: Scoop ice cream into blender. Pour in white chocolate liqueur, coffee liqueur, and brandy. Make sure the top of the blender is tightly in place and blend until smooth. Serve topped with whipped cream and shaved chocolate. ","[Cabernet Sauvignon, Merlot, Port, Moscato]" 19075,"Jeff's Original Chicago-Style Cheesesteaks with Taylor Street Sauce One 12-ounce can evaporated milk 2 teaspoons Dijon mustard
   1 teaspoon your favorite hot sauce
   4 ounces fontina cheese, freshly grated
   4 ounces sharp provolone, freshly grated
   2 ounces Gorgonzola cheese
   1 tablespoon cornstarch
   6 fresh sub rolls, hinged or sliced three-quarters of the way through 1 tablespoon olive oil, plus more for brushing the rolls
   One 1-pound package shaved beef, preferably rib eye if you can find it
   2 teaspoons garlic salt
   2 jarred roasted red peppers, thinly sliced 1 cup crispy fried onions Instructions: For the Taylor Street cheese sauce: Set a medium saucepan on low heat. Add the evaporated milk, Dijon and hot sauce and whisk together until uniform and smooth. Toss the grated cheeses, Gorgonzola and cornstarch together in a bowl until totally coated. Whisk the cheese into the saucepan and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. For the cheesesteaks: Preheat the oven to 350 degrees F. Brush the sub rolls all over the outside and inside with the oil and set them on a sheet pan. Bake until lightly toasted, about 5 minutes. Heat a large nonstick skillet over high heat. Add the oil and the meat in a nice even layer. Season with the garlic salt. Now, don't move the meat. Let it get a nice crispy crust, 2 to 3 minutes. Using tongs, flip the mound of meat to give the top of the pile some heat exposure. Top with a few ladles of the cheese sauce. Mix it around a bit until the succulent cheese and the crispy meaty bits all marry into one homogenous nebulous mass, then take off the heat immediately to preserve all that juiciness! Divide the meat among the rolls, stuffing each roll to the brim. Top with additional cheese sauce, some sliced roasted red peppers and crispy fried onions. Serve with some BBQ chips, a cheesesteak bib and about 6 cold light beers. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 19076,"Clam Chowder 3 sprigs fresh thyme, plus 1 more sprig 3 sprigs fresh parsley 2 garlic cloves 15 to 20 whole black peppercorns 2 cups white wine 1 cup water 1 1/2 pounds littleneck clams, cleaned 2 tablespoons olive oil, plus more as needed 2 ounces smoked bacon, chopped 1 small onion or 1/2 large onion, diced 2 cloves garlic, minced 2 inner stalks celery, diced 1 small carrot, diced 4 tablespoons all-purpose flour 1 russet potato, peeled and diced 1 cup milk 1 lemon, juiced Pinch cayenne 1/3 cup heavy cream Salt and freshly ground pepper Croutons, recipe follows, for garnish Fresh thyme sprigs, for garnish, optional 1 loaf sourdough bread, crusts removed, cubed Garlic and Chili Oil, recipe follows 1/4 cup minced fresh parsley leaves Salt and freshly ground pepper 1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled) 2 cups extra-virgin olive oil 1 tablespoon red pepper flakes Instructions: Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams. Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry. Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat. Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately. Preheat oven to 400 degrees F. Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder. In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.) Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19077,"Pukkolla Composed cereal (recipe follows) Milk to cover 1 Granny Smith apple, washed, unpeeled, cut in half 8 large handfuls organic Scottish porridge oats 2 large handfuls ground bran 1 large handfuls chopped dried apricots 1 handful chopped dried dates 1 handful crumbled walnuts 1 handful smashed or chopped almonds, hazelnuts or Brazil nuts Instructions: I would definitely try to make this the night or day before you want to eat it, although it can be made at the time (although you won?t get the smooth silky scrumptious texture that the milk gives it overnight). I normally place double the amount of composed cereal I need (ie. 4 portions for 2 people) into a bowl. Doubling up like this gives you enough to eat for the next couple of days. Cover with milk, grate in half an apple per person and stir immediately to stop the apple discoloring. Place in the refrigerator.; Add porridge oats and bran to a large plastic container with apricots and dates. Crumble in walnuts and add chosen nuts (I usually bash them in a tea towel). At this point feel free to improvise, adding any other preferred dried fruits like raisins, sultanas, strawberries or figs, but personally I think the above combination works pretty well. This will keep for a good couple of months very happily in an airtight container, but you?ll have eaten it by then, I guarantee. The great thing about it is that you can adjust it to your own preference, but I would suggest you stick to the basic dried ingredients that I use as they work so well together. It?s very handy to have a large plastic airtight container to store your composed Pukkolla in, so try and get a hold of one.; ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 19078,"Lemon Marble Cheesecake Grated zest of 1/2 lemon 1/3 cup strained lemon juice 5 tablespoons sugar 1 large egg 1/2 teaspoon vanilla extract 1 cup sugar 2 cups (2 percent) low fat small curd cottage cheese, drained at least 30 minutes in a strainer set over a bowl in the refrigerator 8 ounces Neufchatel Cream Cheese 3 large eggs 1 tablespoon vanilla extract 1 1/2 teaspoon strained lemon juice 1/4 teaspoon salt 3 to 4 tablespoons graham cracker or Zwieback crumbs or crushed Chocolate Cookies or gingersnaps
8-inch round pan with a solid bottom (no spring form), at least 2 inches deep. Oven proof baking dish or skillet, at least 11 inches in diameter and 2 inches deep. 8-inch cardboard cake circle or pan bottom, optional Instructions: Make the lemon curd: Combine the lemon zest, juice, and sugar in a small saucepan and bring to a simmer. Meanwhile beat the egg until light in a small bowl. Beat some of the hot lemon mixture into the egg. Scrape the egg mixture back into the saucepan. Cook, stirring constantly and reaching all over the bottom and sides of the pan, until the mixture barely starts to simmer around the edges. Continue to cook and stir for about 15 seconds. Pour through a strainer set over a clean bowl. Stir in the vanilla. Cool to room temperature.
Make the cheesecake batter: Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan and spray sides of pan with vegetable oil spray. Put water kettle on to boil for baking procedure.
Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silky smooth, scraping the sides and bottom of the bowl once or twice as necessary. Set aside.
In a small microwave safe bowl, soften the Neufchatel cheese in microwave on high for about 30 seconds. Or, warm gently in the top of a double boiler. Stir until smooth. Scrape into the processor. Add the eggs, sugar, vanilla, lemon juice, and salt. Pulse until incorporated and perfectly smooth. Do not over process.
Scrape the batter into the prepared pan. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Using a table knife or teaspoon, use circular strokes to marble the batters until nicely but not to completely mingled.
Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1-inch. Slide oven rack in gently to avoid sloshing. Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 40 to 45 minutes. Remove cheesecake from water bath and cool on a rack. When completely cool, cover and chill for at least 12 hours or up to 2 days before serving.
To unmold and serve: Cover the pan with tightly stretched plastic wrap. Place a flat dish on top of plastic. Invert pan and dish and rap the pan gently until cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or serving plate on the cake and carefully invert so that cake is right side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in hot water and wipe it dry between cuts.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19079,"Pico de Gallo 4 medium tomatoes, diced 1-1/2 cups canned, diced tomatoes 1/2-cup diced red onion 3 Tbs. chopped scallions 1/2-cup diced yellow bell pepper 1 Tbs. diced jalapeno pepper 1/4-cup chopped cilantro 1-1/2 Tbs. fresh lime juice 1 tsp. salt 1/4-tsp. black pepper 1/2-tsp. dried oregano leaves 1/4-tsp. garlic powder Instructions: Place all ingredients in a food processor and mix briefly.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 19080,"Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese 8 ears corn Garlic butter, recipe follows 1/2 cup grated cotija cheese 4 fresh limes, quartered 2 tablespoons chopped chives, for garnish Instructions: Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish. Garlic Butter: 2 sticks unsalted butter, slightly softened 8 cloves garlic, peeled and coarsely chopped 1/4 habanero pepper, seeded 1/4 bunch fresh chives Salt and freshly ground black pepper Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 19081,"Grilled Maine Lobster Tails Smothered in Cascabel Chili Butter 1 tablespoon olive oil 1/2 cup finely chopped onion 1/4 teaspoon Cascabel chili powder 1 tablespoon ancho chili powder 2 tablespoons fresh lime juice 1/2 pound unsalted butter, softened Salt and freshly ground pepper 8 Maine lobster tails Olive Oil Instructions: Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add cascable and ancho powder and cook for 1 minute, let cool. Fold onion mixture into softened butter, add lime juice and season with salt and pepper to taste. Place in a bowl and refrigerate until firm. Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 3 to 4 minutes on each side or until cooked through. Remove from heat and top immediately with butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19082,"Birch And Barley's Honey Glazed Duck 1/4 cup diced bacon 1/2 cup small diced onions
1 cup wild rice
3 cups chicken stock
1/2 cup halved breakfast radishes 1 teaspoon raspberry wine vinegar
1/2 cup vegetable stock, plus more if needed for reheating 1/2 teaspoon unsalted butter
Salt and freshly ground black pepper 8 ounces turnips, thinly sliced 1 teaspoon canola oil
2 ounces vegetable stock
Salt and freshly ground black pepper 1 duck breast
1 ounce honey 1 tablespoon brandied cherries
1 tablespoon toasted hazelnuts
1/2 teaspoon canola oil 1/2 cup Swiss chard, chopped 3 ounces duck confit
Instructions: For the rice: Brown the bacon in a pan, and then add the onions and cook until translucent. Add the rice and toast, stirring, for 5 minutes. Pour in the stock and cook, covered, over low heat for 1 hour. Preheat the oven to 400 degrees F. For the radishes: Saute the radishes, and then pour in the vinegar to coat. Pour in the stock and butter and cook until reduced to a glaze. Season with salt and pepper. Reserve. For the turnip puree: Cook the turnips gently in the oil over low heat, and then add the stock. Cover and cook until soft and cooked through, checking every 5 minutes. Blend in a blender to a smooth puree. Season with salt and pepper. Reserve. For the duck: Sear the duck skin-side down over low heat until crispy. Add the honey, flip and transfer to the oven for 4 minutes. Remove and let rest for 6 minutes. Meanwhile, stir the cherries and hazelnuts into 1/2 cup of the rice. Reserve the remaining rice for another use. Reheat the radishes if needed, adding more stock if necessary. Heat the oil in a saute pan until hot, and then add the Swiss chard and saute until wilted. Warm the duck confit in a pan until heated through. Slice the duck and serve over the rice, Swiss chard, duck confit, 2 tablespoons of the turnip puree and 3 tablespoons of the radishes. Reserve remaining turnip puree and radishes for additional servings or another use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 19083,"Pork Medallions Topped with Goat Cheese and Apple Raisin Cinnamon Compote 12 (4-ounce) pork loin medallions 1 cup all-purpose flour seasoned with salt and freshly ground black pepper 1/4 cup canola oil 8 Granny Smith apples, peeled, cored and sliced 1/4 cup raisins 1 cup veal stock 2 teaspoons ground cinnamon 1/4 cup butter 1 (5-ounce) log goat cheese, crumbled Instructions: Coat the pork medallions with flour mixture, shaking off excess. Heat canola oil over medium-high heat in a large skillet and sear the pork on both sides until crust turns golden brown, about 5 to 8 minutes. Remove to a warm place and let rest. Pour off most of the oil from skillet, leaving only a coating. Add the apples and raisins and saute for 3 to 4 minutes. Add the veal stock and cinnamon. Swirl butter into the apple mixture to make a sweet and savory apple compote. Spoon some apple compote into the center of each of 6 plates. Place 2 pork medallions on top of apples, and spoon a little more compote on top of pork. Crumble cheese and place on top of apples so their warmth slowly melts the cheese and then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 19084,"Herb-Crusted Roast Beef with Horseradish Cream 1 (3-pound) boneless beef eye round roast Salt and freshly ground black pepper 1/2 cup plus 2 tablespoons vegetable oil 5 cloves garlic 1 bunch parsley, leaves only 1/2 bunch fresh thyme, leaves only 8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only 2 tablespoons mustard powder Horseradish Cream, recipe follows 1/2 cup sour cream 2 tablespoons prepared horseradish 1 tablespoon lemon juice Salt Instructions: Special Equipment: food processor Preheat oven to 350 degrees F. Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack. Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste. Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes. Let roast rest 10 minutes before slicing and serve with Horseradish Cream. Horseradish Cream: In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve. Yield: 1/2 cup ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 19085,"Grilled Tandoori Cauliflower Wraps 1/2 cup plain yogurt 1/4 teaspoon vegetable oil 2 tablespoons ginger-garlic paste 2 tablespoons tandoori masala 2 tablespoons dried fenugreek leaves 1 1/2 teaspoons ground turmeric 1 teaspoon garam masala Kosher salt and freshly ground pepper 1 pound cauliflower florets Lemon juice and chaat masala, for sprinkling Naan, for serving (recipe follows) 1 cup plain yogurt 1/2 cup grated cucumber 1/2 teaspoon chaat masala 1/4 teaspoon sugar Kosher salt Vegetable oil, for the grill 1 green mango, peeled, pitted and cut into wide planks 1 red bell pepper, seeded and cut into 4 large pieces 1/4 teaspoon jalape?o paste (or minced jalape?o) 2 curry leaves, finely chopped 1/4 teaspoon finely chopped fresh ginger 1/2 teaspoon finely chopped fresh cilantro 1 teaspoon fresh lime juice, plus wedges for serving (optional) 1/4 teaspoon sugar Kosher salt 2 1/3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons kosher salt 1 tablespoon sugar 1/4 cup plain yogurt 2 tablespoons unsalted butter, melted Vegetable oil, for the grill Instructions: Marinate the cauliflower: Combine the yogurt and vegetable oil in a large bowl. Stir in the ginger-garlic paste, tandoori masala, fenugreek, turmeric and garam masala and season with salt and pepper. Add the cauliflower and stir to coat thoroughly. Cover and refrigerate 2 hours or overnight. Meanwhile, make the raita: Combine the yogurt, cucumber, chaat masala, sugar and 1/2 teaspoon salt in a small bowl. Refrigerate until ready to serve. Make the mango slaw: Preheat a grill to medium high and oil the grates. Grill the mango and bell pepper, turning occasionally, until softened and charred, 6 to 8 minutes for the mango and 8 to 12 minutes for the bell pepper. Remove from the grill and thinly slice into matchsticks. Combine the jalape?o paste, curry leaves, ginger, cilantro, lime juice, sugar and 1/4 teaspoon salt in a medium bowl. Add the mango and bell pepper and toss to combine. Increase the grill heat to high. Place the cauliflower florets on the hot grill, cover and cook 5 minutes. Uncover and cook, turning occasionally, until the cauliflower is tender and well marked, 5 to 8 more minutes. Remove the cauliflower from the grill and sprinkle with lemon juice and chaat masala. Serve the cauliflower on the naan. Top with the raita and mango slaw. Serve with lime wedges, if desired. Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl. Stir in the yogurt and melted butter with your hands or a wooden spoon until combined. If the dough is too dry, add water, about 1 tablespoon at a time, until the dough comes together (you may need up to 1/2 cup water). Knead the dough in the bowl until it bounces back when you press it, about 2 minutes. Divide the dough into 4 balls and let rest, covered, 30 minutes. Preheat a grill to medium high. Roll out each ball of dough until 1/8 inch thick. Generously oil the grill grates. Grill the naan until dry around the edges and charred, 30 seconds to 1 minute per side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19086,"Pasta Pesto 1 pound penne pasta 1/4 cup pine nuts, toasted 2 pints cherry tomatoes, halved 3 cloves garlic, minced 1 teaspoon red pepper flakes, or to taste 1/2 cup basil leaves, torn Salt 1/3 cup grated Parmesan, optional Instructions: Cook the pasta in rapidly boiling water until al dente. Just before draining the pasta, reserve 1 cup of the water. In a medium saute pan over medium high heat, toast the pine nuts until fragrant and golden, about 2 to 3 minutes, set aside. Place pan back on the heat over medium-high heat. Add the tomatoes and 1/2 cup of the pasta water. Add the garlic and the red pepper flakes. If the sauce is too dry, add the remaining pasta water. Add the basil to the pan. Saute until just wilted. Remove the sauce from the heat. Place the pasta in a large bowl. Season the pasta with salt. Top the pasta with the tomato sauce. Sprinkle the toasted pine nuts over the pasta and cheese (if using). Toss to combine, taste and adjust seasonings, serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 19087,"Spiced Grilled Vegetables 1/4 cup dried fenugreek leaves, crushed 1/4 cup grapeseed oil 1 tablespoon garam masala 1 teaspoon ground cumin A pinch of salt A pinch of pepper 4 portabello mushrooms, stems and gills removed 2 ears of corn, husked 1 red pepper, seeds removed and cut in half 1 yellow pepper, seeds removed and cut in half Instructions: Preheat the grill to medium-high heat. Put the fenugreek, oil, garam masala, cumin, salt and pepper in a small bowl and stir. Brush the spice oil onto the mushrooms, corn and peppers and grill until they are tender-crisp and slightly charred around the edges, brushing more spice oil onto them as they grill. Cut into bite-size pieces and serve on a platter or as a side dish. ","[Riesling, Sauvignon Blanc, Vermentino, Garnacha]" 19088,"Cake Mix Holiday Cookies Nonstick cooking spray, for spraying the baking sheets 1 box yellow cake mix (for two 9-inch rounds), such as Duncan Hines 4 tablespoons unsalted butter, melted 2 large eggs 6 tablespoons unsalted butter 4 ounces white chocolate, coarsely chopped One 8-ounce package cream cheese, at room temperature 1/2 cup confectioners' sugar 1 teaspoon pure vanilla extract Sprinkles, for decorating Instructions: For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Beat the cake mix, butter and eggs with an electric mixer on medium speed in a large bowl until smooth and no bits of dry cake mix are left. Drop the batter by the tablespoonful (a small ice cream scoop will make this task easier) onto the prepared baking sheets about 1 1/2 inches apart. (You will have additional batter for a second batch.) Bake until the cookies are set around the edges but still soft in the center, about 8 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely (the rounded tops will sink slightly). When the baking sheets are cool, repeat with the remaining batter. For the frosting: Melt the butter and chocolate in a medium microwavable bowl in the microwave in 1-minute increments, stirring in between, until smooth. Beat the cream cheese, confectioners' sugar and vanilla together with an electric mixer on medium speed in a large bowl until smooth. Pour the chocolate mixture into the cream cheese mixture and beat until smooth. Frost the cookies, decorate with sprinkles and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19089,"Cowboy Butter Shrimp and Grits 1 cup quick-cooking grits Kosher salt 3 cloves garlic, crushed and peeled 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup chopped fresh Italian parsley, plus more for garnish 1 lemon, zested and cut into wedges Kosher salt Hot sauce, for seasoning 2 slices bacon, chopped 1 1/2 pounds large shrimp, peeled and deveined 1 small onion, finely chopped 2 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1/2 cup heavy cream 1 teaspoon Worcestershire sauce Instructions: For the grits: Bring 4 cups water to boil in a medium saucepan. Whisk in the grits and 1 teaspoon salt. Simmer until the grits are thickened, 5 to 7 minutes. Cover and keep warm. For the shrimp: Meanwhile, pulse the garlic in a mini food processor until chopped. Add the butter, parsley and lemon zest and season to taste with salt and hot sauce. Process until smooth, then scrape into a small bowl. Remove 2 tablespoons of the \cowboy butter\ to a small microwave-safe bowl and microwave to melt it; set aside.
Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to paper towels to drain. Add the shrimp to the skillet and sprinkle with salt. Cook until no longer pink, about 3 minutes, then remove to a plate. Add 3 tablespoons cowboy butter to the skillet. When the butter is melted, add the onion and cook until it begins to soften, about 3 minutes. Sprinkle with the flour and stir until the onion absorbs the flour, about 1 minute. Whisk in the broth, cream and Worcestershire until smooth. Adjust the heat to a simmer over medium-low heat and cook until thickened and the onion is tender, about 5 minutes. Add the cooked shrimp and toss to heat through and coat in the sauce, 1 to 2 minutes. Season with hot sauce and salt to taste and squeeze in juice from 1 lemon wedge.
Stir the remaining 3 tablespoons cowboy butter into the hot grits until melted. Spoon the grits into shallow bowls. Top with the shrimp and sauce, then drizzle with the melted cowboy butter. Garnish with the cooked bacon and chopped parsley. Serve with the lemon wedges on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19090,"Red Velvet Meringue Cupcakes 1 3/4 cups cake flour (See Cook's Note) 1 cup sugar 1/4 cup Dutch process cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup buttermilk 1/2 cup vegetable oil 1/2 cup sour cream 1 tablespoon red food coloring 2 teaspoons cider vinegar 1 teaspoon pure vanilla extract 1 large egg, at room temperature 2/3 cup sugar 1 teaspoon lemon juice Pinch cream of tartar Pinch fine salt 4 large egg whites Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Sift the flour, sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg together in medium bowl. Add the buttermilk mixture to the flour mixture and stir until just combined. Divide evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 18 to 20 minutes. Remove the cupcakes from the tin and cool completely on a wire rack. Bring a few inches of water to a boil in a saucepan that can hold a bowl comfortably without touching the water. Whisk the sugar, lemon juice, cream of tartar, salt and egg whites in the bowl. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the water and whip with an electric mixer on medium-high speed until the meringue is cool and holds a stiff peak, about 7 minutes. Spoon or pipe the frosting decoratively and generously on the cupcakes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19091,"Butternut and Kale Salad 1 medium butternut squash 4 tablespoons (1/2 stick) salted butter
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3 tablespoons pine nuts
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons balsamic glaze
6 cups shaved curly kale
12 slices prosciutto
1/4 cup shaved Parmesan
Instructions: Preheat the oven to 375 degrees F. To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes. Meanwhile, melt the butter in a small skillet or saucepan over low heat. Put the squash in a bowl and pour in the melted butter. Sprinkle with the red pepper flakes and some salt and pepper and toss to combine. Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, until tender and golden brown, 30 to 35 minutes. Set aside to cool. Put the pine nuts in a small skillet over low heat and slowly toast them, stirring, until golden brown and fragrant, about 2 minutes. Set aside off heat. Add the olive oil, red wine vinegar and balsamic glaze to a mason jar, sprinkle in a little salt and pepper and shake to mix. Put the kale in a bowl and toss with enough dressing to lightly coat. Transfer the kale to a rectangular serving platter. Sprinkle over the squash, tuck pieces of prosciutto in among the kale, sprinkle over the pine nuts and top with Parmesan shavings. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 19092,"Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce 1 pound fettuccine pasta 1 tablespoon olive oil 1 tablespoon unsalted butter 3/4 cup diced onions 1 tablespoon minced garlic 2 ounces prosciutto, cut into 1/4-inch strips 1/4 cup dry white wine 1 1/2 cups heavy cream 3/4 cup frozen sweet peas 3/4 teaspoon salt 1/2 teaspoon fresh cracked black pepper 3/4 cup grated Parmigiano-Reggiano 1/4 cup chopped fresh parsley leaves Instructions: Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again. While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook. Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 19093,"Red Miso Kimchi 2 heads napa cabbage 1/2 cup kosher salt
1 cup shredded carrots
1 cup shredded daikon
1/2 cup cl garlic sauce
1/2 cup coarse ground gochugaru (Korean red pepper)
1/2 cup red miso paste 2 tablespoons minced garlic
2 tablespoons minced ginger
Instructions: Cut napa cabbage into 2-inch pieces, then wash the pieces in a colander and transfer to a large bowl. Cover the napa cabbage with salt. Cover and refrigerate for 24 hours. Squeeze out the extra water from the cabbage. Add the carrots, daikon, cl garlic sauce, gochugaru, miso, garlic and ginger to the cabbage and mix evenly. Put the mixture in an 8- to 9-quart clay pot and allow it to ferment at room temperature for 7 days before serving! ","[Pinot Noir, Gamay, Tempranillo, Barbera]" 19094,"Barbecued Chicken 6 (22-ounce) chicken halves (fryers are best) 2 (16-ounce) bottles barbecue sauce Instructions: Arrange the grill grate approximately 25 to 27 inches from the charcoal. If it is too close, the chicken will cook too fast, burn and dry out. Pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel. Place the chicken on the cooking surface. Approximately every 5 minutes, turn the chicken with tongs (being careful not to tear the skin) and baste with the sauce each time (for best results, used a clean shaker or squeeze bottle). Grill for approximately 1 hour to 1 hour and 15 minutes. Add charcoal, if necessary, to finish off (maybe 1/2 to 2/3 way through the cooking process) and be sure not to use lighter fluid, just sprinkle the new charcoal over the existing. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 19095,"Creole Crawfish Etouffee 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 stalk celery, diced 1 onion, diced 1 small green bell pepper, diced 3 cloves garlic, minced 3/4 cup chicken stock or reduced-fat low-sodium chicken broth 1 tablespoon tomato paste 1 pound shelled crawfish tails 2 tablespoons chopped fresh parsley 1/4 teaspoon cayenne pepper, or to taste Coarse salt and freshly ground black pepper Cooked rice, for serving 2 scallions, white and pale green parts only, chopped Instructions: Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the celery, onions and bell pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
Add the crawfish, parsley and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice. Garnish with scallions and serve immediately. ","[Chenin Blanc, Zinfandel, Tempranillo, Barbera]" 19096,"Bajan Chicken 1 (4-pound) chicken, cut into 10 pieces 1 tablespoon whole allspice 1 teaspoon whole black peppercorns 1/2 cinnamon stick 1 medium onion, chopped 2 red bell peppers, chopped 4 scallions, chopped 2 cloves garlic, chopped 1 scotch bonnet or habanero pepper 4 fresh thyme sprigs 1/4 cup fresh lime juice, about 5 limes 1/4 cup extra-virgin olive oil, plus 3 tablespoons for frying 1/2 stick unsalted butter, softened Kosher salt Cilantro leaves, for garnish Instructions: Rinse and dry the chicken pieces and put them into a shallow glass dish. Put the allspice, peppercorns, and cinnamon stick into a spice grinder and grind to a powder. To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and ground spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it. Heat the oven to 375 degrees F. Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19097,"Brownie Batter 1/3 cup semisweet chocolate chips 2/3 cup all-purpose flour 3 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder Pinch fine salt 1/2 cup sugar 6 tablespoons unsalted butter, at room temperature 1/2 teaspoon non-alcohol vanilla extract Instructions: Using a microwave, melt the chocolate chips in a medium microwave-safe bowl in 30 seconds increments, stirring after each increment, until melted and smooth, about 1 minute total.
Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt (see Cook's Note). Add the sugar, butter and vanilla to the melted chocolate and beat with an electric mixer on medium-high until smooth. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
Refrigerate in an airtight container for up to 5 days.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 19098,"Chicken Chow Mein 3 ounces dried chuka soba or other Chinese egg noodles 1/4 cup, plus 2 tablespoons peanut oil Kosher salt 1/2 cup chicken broth, homemade or low-sodium canned 3 tablespoons oyster sauce 1 tablespoon dark soy sauce, plus more for the table 2 teaspoons cornstarch 1 teaspoon sugar 1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips 1 teaspoon dark Asian sesame oil 1 heaping tablespoon minced peeled fresh ginger 3 cloves garlic, minced 1 scallion, white and green minced Freshly ground black pepper 1/2 medium yellow onion, thinly sliced 1 stalk celery, thinly sliced on the diagonal 10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
1/3 cup thinly sliced canned water chestnuts 6 ounces fresh mung bean sprouts 3 cups cooked white rice, hot Instructions: Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 19099,"Beer Bloody Marys 1/4 cup fresh lime juice, plus wedges for garnish 3 1/4 cups tomato-clam juice (or 3 cups tomato juice mixed with 1/4 cup clam juice) 3/4 teaspoon hot sauce Coarse salt, for rimming the glasses 2 12-ounce cans beer, chilled Celery stalks, for garnish Instructions: Combine the lime juice, tomato-clam juice and hot sauce in a pitcher. Mix well and refrigerate until ready to serve. Spread a small amount of salt in a shallow saucer. Moisten the rims of 4 tall glasses with water and dip in the salt. Fill with ice, then fill halfway with the tomato-clam juice mixture. Top with beer and garnish with celery stalks and lime wedges. ","[IPA, Brown Ale, Hefeweizen, Belgian Pale Ale]" 19100,"O-Towner Doughnuts 2 cups sugar 2 tablespoons ground cinnamon 1 cup plus 2 tablespoons whole milk 1/2 cup eggs (about 2 large) 3 1/2 cups all-purpose flour, plus more for dusting
3/4 cup pastry flour
3/4 cup sugar
2 tablespoons shortening
1 1/2 teaspoons sea salt
1 1/2 tablespoons fresh yeast, crumbled
Nonstick cooking spray, for the dough 1 1/2 cups (3 sticks) butter, at room temperature Canola oil or shortening, for frying 1 cup your favorite raspberry jam 1/4 cup stiff whipped cream Pistachio Pastry Cream, recipe follows Fresh raspberries, for garnish 2 cups whole milk 2 tablespoons pistachio paste
1 vanilla bean, cut in half and seeds scraped out
1/2 cup cornstarch
1/4 cup sugar
2 whole eggs
1 tablespoon soft butter
1 cup whipped cream (medium peaks)
Instructions: For the cinnamon sugar: Combine sugar with cinnamon in a bowl and whisk to combine. Reserve until needed. For the O-Towner donuts: Place the milk and eggs in a stand mixer fitted with the dough hook attachment. Add the flours, sugar, shortening, salt and yeast and mix with dough hook on slow speed for 6 minutes. The dough should be all together and perfectly soft. Take out of the bowl and shape into a ball. Line a small tray with wax paper and lightly spray with nonstick spray, then place the dough ball on top and cover lightly with plastic wrap sprayed with nonstick spray. Let sit at room temperature for 1 hour, then refrigerate for 1 hour. Place dough on a lightly floured table. Push down with your hands to form a small square, then using a rolling pin, roll out to an 11-inch square. Spread butter on dough, keeping it centered. Fold the dough over the butter like a letter. Next, roll out dough into a long rectangle, about 30 to 35 inches. Do a book fold by bringing each end towards each other meeting in the middle, then folding one side over the other. (This is one book fold.) Let the dough rest 10 minutes and repeat the process, rolling to 30 to 35 inches and doing a second book fold. (If dough is hard to roll, let rest 5 minutes; see Cook's Note.) Wrap the dough in plastic wrap and refrigerate 1 hour. Unwrap dough and place on a floured table. Start to roll out the dough again to 30 to 35 inches, and give a third book fold. Wrap dough in plastic wrap and refrigerate 30 minutes. Take out and unwrap, then place on a lightly floured table and roll out again to 30 to 35 inches. Make its last book fold (that will be its fourth). Roll the dough on a lightly floured table to about 1 inch thick and let rest for 5 minutes. Cut out 4-inch circles of dough, then use a 2-inch round cutter to cut the centers out so they look like doughnuts. Place the round doughnuts evenly on lightly-floured dry dishcloths or baker's linen separated by 1 inch each, and cover with dry dishcloths or baker's linen. Let sit at room temperature, or even better, a warm part of your kitchen, until almost doubled, about 2 hours. Heat a few inches canola oil or shortening in a large Dutch oven to 400 degrees F using a thermometer to be very accurate, and carefully add the doughnuts. Let cook until browned, 2 to 3 minutes, then flip and fry 2 to 3 minutes. Remove and roll right away in cinnamon sugar and leave on a wire rack to cool. For the filling: Place raspberry jam in a bowl and whisk until smooth. Using a rubber spatula, fold in the whipped cream until well combined. Flip the O-Towners upside down. Using a paring knife, poke 3 holes in a donut, twisting the knife at each incision and then pulling out: one at 2 o'clock, one at 6 o'clock, and one at 10 o'clock. Fill a piping bag fitted with a 1/4-inch tip halfway with Pistachio Pastry Cream, then carefully insert the tip into the 3 holes you made and carefully fill the doughnuts. Use you fingers to clean any cream that spills out anywhere. Flip the doughnut right-side up again. Fill a piping bag fitted with a 1/2-inch tip halfway with raspberry filling. Pipe a perfect circle on top of the doughnut and garnish with a fresh raspberry and any other garnish you want. Remember, the simpler it looks, the better. Place the milk, pistachio paste and scraped vanilla seeds in a pot and bring to a simmer, whisking to incorporate the ingredients. Mix together the cornstarch and sugar in a bowl, then add the eggs and whisk until smooth. Pour in a quarter of the hot milk mixture, and whisk to combine. Take the pot off the heat and while whisking, quickly scrape all the egg mixture into the pot. Turn the heat back on to medium-high and cook, whisking constantly, to bring to a boil. Take off heat and add the butter, whisking in until smooth. (See Cook's Note.) Take a tray and line it with plastic wrap, then scrape all the pastry cream onto the tray. Cover the hot cream with more plastic wrap and refrigerate overnight. Place the pastry cream in a stand mixer and whip up using a paddle until smooth. Fold in the whipped cream with a rubber spatula. The mixture should be smooth and perfectly thick, like a pudding. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19101,"Chocolate Hazelnut Pull-Apart Bread 1 cup cold heavy cream 1 tablespoon hazelnut liqueur
1 tablespoon confectioners' sugar
1/2 cup blanched hazelnuts (2 1/2 ounces) 1/4 cup granulated sugar 1 1/2 teaspoons cinnamon
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted
Two 11-ounce tubes French bread dough, such as Pillsbury 2/3 cup plus 1 tablespoon chocolate hazelnut spread
1/2 cup semisweet mini chocolate chips
2 tablespoons heavy cream
Instructions: For the whipped cream: Add the cream, liqueur and confectioners' sugar to a stand mixer fitted with the whip attachment. Whip on high speed until soft peaks form. Hold in the refrigerator until ready to serve, up to 3 hours. (Makes 2 cups.) For the pull-apart bread: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast in the oven until light golden brown, 10 to 12 minutes. Let cool completely. Finely chop and set aside. In a small bowl, mix together the granulated sugar, cinnamon and salt. Set aside. Lightly brush the loaf pan with 1 tablespoon of the melted butter. Line the pan with parchment paper, leaving at least 2 inches of overhang on the long sides to serve as handles later. Lightly brush the parchment with melted butter, then dust the entire pan with 1 tablespoon of the cinnamon sugar mixture; reserve the remaining cinnamon sugar. Tap out any excess sugar from the pan. Unroll one tube of bread dough on a very lightly floured work surface. The dough should form a 12-by-15-inch rectangle; stretch the dough a bit if small. With the long side parallel to you, spread the dough with 2/3 cup of the chocolate hazelnut spread, leaving a 1/4-inch boarder. Sprinkle with the chocolate chips and then with 1/4 cup of the chopped hazelnuts. Unroll the second tube of dough and lay it on top of the first. Brush the top with melted butter and sprinkle with the reserved cinnamon sugar mixture. With a ruler and a chef's knife, mark the short side of the dough at 4-inch intervals. Cutting parallel to you, slice the dough straight across at each mark, into three 4-inch-wide strips. Next, mark the long side of the dough at 3-inch intervals and cut the dough, perpendicular to you, along those marks; you will now have fifteen 3-by-4-inch rectangles. Evenly stack three of the rectangles on top of each other so that the bottom piece of dough, without any sugar on it, lays against a piece of dough that does have sugar on it. Place the stack of dough into the loaf pan on its 4-inch side so that the dough fills the width of the pan. Continue stacking pieces of dough and placing the stacks in the loaf pan until all of the rectangles are inside the pan. As you go, you may have to use one hand to hold up the dough already in the pan and gently push it back to make room for all of the dough. Using a pairing knife, cut the dough in the loaf pan lengthwise down the middle, cutting three-quarters of the way through, essentially splitting the dough in half. Place the pan on a baking sheet, cover with foil and bake for 55 to 60 minutes. The bread is done when the entire loaf has turned a deep golden brown and the sugar is caramelized and bubbling up the sides of the pan. Remove from the oven and let cool for 20 minutes. While the bread cools, whisk together the remaining 1 tablespoon chocolate hazelnut spread and the heavy cream in a bowl until smooth. Hold at room temperature until ready to serve. Remove the bread from the loaf pan while still warm, so the caramel does not completely set. Use a bread knife to loosen the sides of the bread that does not have parchment and then lift the bread out of the pan using the parchment handles. Remove the parchment and place the pull-apart bread on a serving tray. Drizzle with the chocolate hazelnut drizzle and sprinkle with the remaining chopped hazelnuts. Serve with the hazelnut whipped cream. ","[Pinot Grigio, Barbera, Chianti, Tempranillo]" 19102,"Sole Meuniere 1/4 cup all-purpose flour 4 tablespoons Clarified Butter, recipe follows Four 2- to 2 1/2-ounce skinless, boneless sole fillets, preferably gray or lemon
Kosher salt and freshly ground black pepper
3 tablespoons unsalted good European-style butter, cut into small pieces
1 tablespoon capers, drained, optional
Juice of 1/2 lemon (about 2 tablespoons juice)
2 teaspoons chopped fresh parsley
2 sticks (1/2 pound) unsalted butter (see Cook's Note) Instructions: Preheat the oven to 200 degrees F. Place an oven-safe platter in the oven to warm. Spread the flour on a plate or pie dish. Heat the Clarified Butter in a large nonstick skillet over medium-high heat. Meanwhile, sprinkle the fish with salt and pepper on both sides. Dredge the fish in the flour and shake off any excess. Once the Clarified Butter is hot, add the fish to the skillet and sear, occasionally basting the fish with the butter in the skillet, until golden brown, 1 to 1 1/2 minutes. Carefully turn the fish over and cook the other side until golden but the fish is still slightly springy to the touch, about another minute. (If the fish flakes easily, it's overcooked.) Transfer the fish to the warmed platter. Return the skillet to medium-high heat and add the European butter. Cook until it melts, then turns lightly browned and smells nutty. Add the capers, if using, and season with salt and pepper. Add the lemon juice\u2014the butter will splutter\u2014and swirl the skillet to incorporate. Spoon the sauce over the fish, then garnish with the parsley and serve. Melt the butter in a small saucepan over medium-high heat. Continue to cook until a layer of white milk solids floats to the surface and the butter becomes foamy. Lower the heat to medium and continue to gently boil. The milk solids will sink to the bottom of the pan. Once the boiling has stopped, pour the butter through a cheesecloth-lined strainer into a glass measuring cup or heatproof bowl to filter out the milk solids. Cover and store in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19103,"Gazpacho Andaluz 4 ounces day old bread, crusts removed, cut into 2 1/2-inch cubes 2 cloves garlic 2 pounds ripe tomatoes, about 5 to 6 medium tomatoes, seeded 1/4 teaspoon ground cumin 1 teaspoon salt 1/3 cup olive oil, preferably extra-virgin 2 tablespoons wine vinegar 1 1/2 cups water Chopped green pepper Chopped onion Chopped cucumber Croutons or diced bread, toasted crisp Chopped hard boiled egg Chopped tomatoes Instructions: Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened. Squeeze out the water and place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth. To seed the tomatoes: cut out the stem and core, then cut the tomatoes in half crosswise. Either spoon out the seeds or else squeeze the tomatoes through a sieve placed over a bowl. The seeds will squeeze out; the juice will collect in the bowl. It is then ready to be added to the gazpacho as pulp. Add the tomato pulp to the bread and garlic, and puree. Add the cumin and salt and, with the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color. Blend in the vinegar. Thin the gazpacho with water to the desired consistency. Place the blended contents in a tureen, bowl or pitcher. Chill until serving time. Place each of the garnishes in separate small bowls or on a divided relish dish and pass them around the table when the gazpacho is served. Each person can add their desired spoonfuls on to their gazpacho. This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes. ","[Rioja, Garnacha, Tempranillo, Pinot Grigio]

" 19104,"Perfect Paella 3 tablespoons extra-virgin olive oil, 2 turns of the pan 3 cloves garlic, crushed 1/2 teaspoon crushed red pepper flakes 2 cups enriched white rice 1/4 teaspoon saffron threads 1 bay leaf 1 quart chicken broth or stock 4 sprigs fresh thyme 1 1/2 pounds chicken tenders, cut into thirds Salt and freshly ground black pepper 1 red bell pepper, seeded and chopped 1 medium onion, chopped 3/4 pound chorizo, casing removed and sliced on an angle 1 pound peeled and deveined large shrimp, 24 shrimp 18 green lipped mussels, cleaned 1 cup frozen peas 2 lemons zested 1/4 cup chopped flat-leaf parsley 4 scallions, chopped Lemon wedges Crusty, bread for passing Instructions: In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer. In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat. After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 19105,"Memphis-Style Meatloaf 2 cups fresh bread crumbs 1/3 cup grated Parmesan 1/4 fresh chopped parsley leaves (about 1-ounce) 1 large white onion, minced 2 eggs beaten 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 3/4 cup ketchup plus 1 tablespoon to brush on top 3/4 pound ground beef 3/4 pound ground veal 3/4 pound ground pork 1/2 cup (1 stick) butter (cut 1/2 of this amount into cubes), divided 1 medium onion, thinly sliced 1 cup button mushrooms (about 3 ounces), cleaned, trimmed and sliced 1/2 cup demi-glace 4 tablespoons tomato paste 1 cup red wine Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. For the meatloaf: In a large bowl, mix bread crumbs, Parmesan, parsley, and onion. Add eggs, salt, pepper, 3/4 cup ketchup, beef, veal and pork, and combine thoroughly until evenly mixed, using your hands if necessary. Form into a loaf in a baking pan and brush top with 1 tablespoon ketchup. Bake in the oven for 50 minutes to 1 hour and let rest 10 minutes before slicing. About 10 to 20 minutes before the meatloaf is done, begin the sauce. Melt half of the butter in a saute pan (reserving the other 1/4 cup) over medium-high heat, and saute onion until it caramelizes. Add the mushrooms and cook until they become tender and give up their juices. Strain and set aside. In another saucepan, whisk together demi-glace, tomato paste, and red wine and simmer over low heat, allowing to reduce and thicken. Just before serving sauce, whisk in the remaining 1/4 cup of cubed butter, and add mushrooms. Taste and add salt and pepper, as needed. Slice meatloaf and transfer to a serving dish. Spoon sauce over and serve additional sauce on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 19106,"Boston Creme Pie 1 box yellow cake mix 2 cups milk 1/2 cup white sugar 1 vanilla bean, halved lengthwise 6 egg yolks 4 tablespoons instant flour (recommended: Wondra) 1 teaspoon vanilla extract 1 pinch salt 4 tablespoons unsalted butter 8 ounces semisweet chocolate, finely chopped 1 cup heavy cream Instructions: Bake 2 cakes according to package instructions in a 3-inch deep cake pan. Once baked, remove from the oven and cool on a wire rack. Once cooled, take a long serrated knife and slice each cake in half to form 4 separate disks. Pour the milk, 1/4 cup sugar and the vanilla bean in a saucepan over medium heat. Combine the egg yolks and the remaining 1/4 cup sugar in a bowl and whisk until light in color. Add the flour, vanilla extract and the salt to the egg yolks and mix to combine. When the milk just begins to boil, remove from heat. Very slowly temper the hot milk into the yolk mixture, stirring constantly. When about half of the milk has been added, pour all of the yolk mixture into the saucepan over medium heat. Using a whisk, mix as it heats, making sure to reach all of the corners of the pan when stirring. Bring the mixture to a boil. Let it boil for about 1 minute, stirring constantly. The mixture will be thick. Remove from heat and add the butter. Strain the pastry cream through a fine strainer. Put it into a bowl and cover directly with plastic wrap to prevent a skin from forming on the cream. Refrigerate to chill for at least 1 hour before using. In a small saucepan, over low heat bring the cream to a boil. Add the chocolate to a small bowl and pour in the hot cream. Stir until smooth, then allow to cool slightly. Pie: Spread cooled pastry cream on the top of 3 of the cake layers. Put each disk of cake on top of each other, leaving the last cake disk untouched. Press the cake firmly. Put the cake on a wire rack with a sheet tray underneath. Pour the slightly cooled ganache on top of the cake being sure the ganache covers the whole cake. Allow to cool in the refrigerator or at room temperature. Put any remaining pastry cream in a piping bag with a star tip and use to decorate the top. Slice the cake and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19107,"Napa Valley Chicken Salad 1/2 cup Hidden Valley? Original Ranch? Dressing 1 teaspoon Dijon mustard 8 ounces cooked chicken, diced 1 cup seedless red grapes, halved 1 cup diced celery 1/2 cup chopped toasted pecans 2 green onions, white and green parts, finely chopped Instructions: In a small bowl, combine the dressing and mustard and stir until well blended. In a large bowl, the chicken, grapes, celery, pecans and green onion. Add the dressing to the salad and toss until evenly coated. Chill covered for two hours before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19108,"Green Parsley Slaw 1/2 cup mayonnaise 2 tablespoons sour cream 1 teaspoon white vinegar 1/4 teaspoon salt 2 teaspoons sugar 1 (10-ounce) bag finely shredded cabbage 1 cup finely chopped fresh flat-leaf parsley 1/2 cup finely chopped scallion Instructions: In a large bowl, combine mayonnaise, sour cream, vinegar, salt and sugar. Add cabbage, parsley and scallions and toss to combine. Serve immediately. Slaw can be refrigerated for up to 1 day. ","[Chardonnay, Sauvignon Blanc, Riesling]" 19109,"Sweet Potato and Turkey Shepherd's Pie 3 pounds medium sweet potatoes 1 stick (4 ounces) unsalted butter 2 tablespoons dark brown sugar 1 tablespoon blackstrap molasses 1 tablespoon finely grated fresh ginger 1/2 teaspoon ground cinnamon 3/4 cup whole milk, heated A few light grates orange zest Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 pound ground dark meat turkey Kosher salt and freshly ground black pepper 1 large red onion, diced small 1 large carrot, diced small 2 stalks celery, peeled and diced small 1 cup frozen peas, defrosted 1 cup beef broth 1 tablespoon red wine vinegar Instructions: Preheat the oven to 450 degrees F. Bake the sweet potatoes: Place the sweet potatoes in a single layer on a baking sheet. Put the baking sheet in the center of the oven and bake until the potatoes completely yield when pierced with the tip of a knife, 1 to 1 1/2 hours. For the meat: In a medium skillet, heat the oil over medium-high heat until smoking lightly. Add the ground turkey in small pieces and cook until browned and cooked through, 4 to 5 minutes. Season generously with salt and pepper. Transfer the meat with a slotted spoon to a large bowl. Add the onions, carrot and celery to the skillet, then season with salt and pepper, and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Transfer the vegetables to the bowl with the meat. Stir in the peas, broth and vinegar. Taste for seasoning. Make the brown butter for the sweet potatoes: In a medium saucepan, melt the butter completely over medium heat. Wait until it starts to simmer and turn golden brown, 3 to 5 minutes. Remove from the heat. Dip a pastry brush in the butter and grease the bottom and sides of a 2-quart oval or rectangular baking dish; set aside. Remove the butter from the heat and stir in the brown sugar, molasses, ginger and cinnamon. Set aside and keep warm. Make the pure: Let the roasted potatoes cool until still hot but cool enough to handle. Place them on a flat surface and cut them in half. Use a large spoon to scoop out the flesh. Discard the skins and put the flesh in a food processor. Pulse until the flesh starts to break down, then add the brown butter mixture, milk, orange zest and salt and pepper to taste. Alternatively, run the potatoes through a food mill into a large bowl, then add the brown butter, milk, orange zest and salt and pepper to taste. Mix well. Lower the oven to 375 degrees F. Spoon all of the meat mixture into an even layer in the baking dish. Dollop the mashed sweet potatoes over the meat, then spread the potatoes into a layer. Place the dish on a baking sheet in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top is browned, 30 to 35 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19110,"Blueberry Cobbler 8 cups fresh blueberries 2/3 cup sugar
1 tablespoon lemon juice
1/4 cup all-purpose flour
2 tablespoons cold salted butter, cut into pieces 2 1/2 cups all-purpose flour 2 1/2 heaping tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 sticks cold salted butter, cut into pieces
3/4 cup milk
1 large egg
Vanilla ice cream, for serving
Instructions: Preheat the oven to 425 degrees F. For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine. For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar. Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 19111,"Sauteed Green Beans with Pimento 2 teaspoons olive oil 2 cloves garlic, minced 2 cups fresh or frozen green beans 1 (4-ounce) jar diced pimentos 1 tablespoon balsamic vinegar 1 tablespoon water Salt and ground black pepper Instructions: Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add green beans and pimento and cook 2 minutes. Add vinegar and water, cover and steam 3 to 5 minutes, until green beans are crisp-tender. Season, to taste, with salt and pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 19112,"Chicken-Peanut Curry Soup With Achat Pickle 1/3 cup granulated sugar Kosher salt 1/3 cup unseasoned rice vinegar 1/2 English cucumber, peeled, halved lengthwise, seeded and sliced into 2-inch sticks 1/2 English cucumber, peeled, halved lengthwise, seeded and sliced into 2-inch sticks
1 cup sauerkraut, drained and rinsed twice
1/4 cup frozen pitted sweet cherries, thawed and chopped 1/2 cup thinly sliced red onion 1 small red or green cl pepper, thinly sliced 4 cloves garlic, roughly chopped 1 tablespoon roughly chopped peeled ginger 1/2 teaspoon ground coriander 1/2 teaspoon ground turmeric 2 tablespoons Thai red curry paste 1 14-ounce can coconut milk 2 1/2 cups chicken stock or low-sodium chicken broth 3/4 pound skinless, boneless chicken breasts, cut into small strips 1 1/2 tablespoons packed brown sugar 8 ounces wide Chinese lo mein noodles 1 tablespoon soy sauce 2 tablespoons fish sauce Scant 1/4 cup creamy peanut butter (or to taste) 2 1/2 tablespoons fresh lime juice Fresh cilantro, basil and chopped peanuts, for topping Instructions: Make the pickle: Heat the granulated sugar and 1/2 teaspoon salt with the rice vinegar and 1/3 cup water in a small saucepan over medium-high heat, stirring, until dissolved. Combine the cucumber, sauerkraut, cherries, onion and cl pepper in a bowl and pour the hot brine on top. Let cool completely. Cover and refrigerate until ready to serve, or up to 2 weeks.
Make the soup: Grind the garlic, ginger, coriander and turmeric with a mortar and pestle or in a mini food processor to make a paste. Stir in the red curry paste.
Cook the coconut milk in a medium saucepan over medium heat, stirring, 5 minutes. Stir in the curry paste mixture and simmer, stirring, 3 more minutes. Add the chicken stock, chicken strips and brown sugar and simmer until the chicken is cooked through, about 10 more minutes. Meanwhile, bring a pot of water to a boil. Add the lo mein noodles and cook until al dente, about 6 minutes. Drain. Stir the soy sauce, fish sauce and peanut butter into the soup; cook, stirring until smooth, 5 more minutes. Remove from the heat and add the lime juice. Divide the noodles among 4 large bowls, ladle in the soup and top with the pickle. Top with cilantro, basil and chopped peanuts.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19113,"Kale, Mushroom and Cranberry Tart 1 3/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1/2 stick (1/4 cup) butter, cut into 1/2-inch pieces, at room temperature 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter, at room temperature 1 tablespoon olive oil 4 cups sliced shiitake, cremini or button mushrooms (about 8 ounces) 1 medium leek, white and pale green parts only, halved lengthwise, rinsed and thinly sliced 1 large or 2 small shallots, thinly sliced Kosher salt and freshly ground pepper One 8-ounce bunch kale, stemmed and coarsely chopped 1/4 cup low-sodium chicken or vegetable broth 1/3 cup dried cranberries 2/3 cup crumbled gorgonzola (about 3 ounces) 1/2 cup cream cheese (4 ounces), at room temperature 1/2 cup sour cream 2 tablespoons honey 1 tablespoon fresh lemon juice Kosher salt and freshly ground pepper Instructions: For the crust: Combine the flour, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 1/3 cup water and mix until a dough forms, adding more water if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out the dough into a 1/4-inch-thick circle, about 9-inches in diameter. Brush with olive oil. Grill for 4 minutes per side. Let cool slightly. For the filling: In a large skillet, heat the butter and olive oil over medium-high heat. Add the mushrooms, leeks, shallot, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Add the kale and cook until wilted, about 6 minutes. Add the broth and cranberries. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Season with salt and pepper.
For the cheese layer: In a food processor, combine the gorgonzola, cream cheese, sour cream, honey, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend until smooth.
Using a spatula, spread the cheese layer evenly over the crust. Spoon the filling on top. Cut the tart into slices and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19114,"Black Bean Veggie Burgers with Greek Mayo Two 15-ounce cans black beans, drained and rinsed 1/2 cup panko breadcrumbs
3 tablespoons freshly squeezed lemon juice
2 teaspoons dried oregano
2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 to 4 large cloves garlic, minced 2 eggs, beaten
1 small onion, finely chopped
2 tablespoons extra-virgin olive oil
6 whole-grain hamburger buns
Serving suggestions: lettuce, tomato slices and red onion slices 1 cup mayonnaise 2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt 2 cloves garlic, grated
Juice of 1 lemon
Instructions: For the burgers: Add the beans to a large bowl with the breadcrumbs, lemon juice, oregano, salt, pepper, garlic, eggs and onions. Mash with a fork or your hands until the mixture is homogeneous. Portion into 6 patties and refrigerate for 1 hour. For the mayo: In a small bowl, mix the mayonnaise, oregano, pepper, salt, garlic and lemon juice. Heat a medium pan over medium-high heat and add the olive oil. Cook the burgers until golden brown, 3 to 4 minutes per side. Place each burger on a bun, and top with lettuce, tomatoes, onions and some Greek mayo to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19115,"Cheesy Green Bean Casserole 1 can (10 3/4 oz) condensed cream of mushroom soup 1 cup shredded American-cheddar cheese blend (4 oz) 1 teaspoon soy sauce 1 bag (12 oz) Green Giant Valley Fresh Steamers frozen cut green beans, thawed, drained 1 small red bell pepper, chopped (1/2 cup) 1 1/2 cups cheddar French-fried onions (from 6-oz can) Instructions: Heat oven to 350 degrees F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
Bake uncovered about 5 minutes longer or until onions are brown and crisp.
High Altitude (3500-6500 ft): In step 2, cover and bake about 35 minutes. 1 Serving (1/2 cup): Calories 180 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g, Trans Fat 1 1/2g); Cholesterol 15mg; Sodium 480mg; Total Carbohydrate 11g (Dietary Fiber 2g, Sugars 3g); Protein 5g Percent Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 10%; Iron 6% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19116,"Quick Tuna Salad in Romaine One 5-ounce can tuna, drained 2 tablespoons mayonnaise 1 small stalk celery, small dice 1 tablespoon diced red onion 2 teaspoons capers, drained Juice of 1/4 lemon Romaine lettuce leaves, for serving Instructions: Combine the tuna, mayonnaise, celery, onion, capers and the lemon juice in a bowl. Scoop onto lettuce leaves.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 19117,"Frittata with Tomato Chutney 1/4 cup olive oil 1 large baking potato, like russet, peeled and thinly sliced 1 medium yellow onion, peeled and julienne 1 red pepper, julienne 4 scallions, sliced 12 eggs, cracked and whisked 6 ounces grated manchego cheese 6 ounces fresh goat cheese 1/4 cup chopped parsley 2 teaspoon salt 1/2 teaspoon fresh ground black pepper Tomato Chutney, recipe follows 1/2 cup malt vinegar 1/2 cup brown sugar 15 cloves of garlic sliced thin 1 cup julienned ginger 3 red onions, julienne thinly 2 tablespoons coriander seeds 2 tablespoons mustard seed 2 tablespoons anise seed 2 tablespoons fennel seed 1 (16 ounce) can chopped tomatoes 2 cups fresh tomatoes, peeled and seeded (concasse) 1/2 cup lime juice 4 jalapenos chopped fine 1/4 cup loosely packed cilantro leaves, chopped Salt and pepper Instructions: Preheat oven to 350 degrees F. In a heavy bottom skillet on medium-high heat, saute the potatoes in oil until golden brown. Add onions, peppers, and scallions and cook until tender. Add eggs and stir until they start to set up. Stir in cheeses and parsley, and season. Place in oven for 15 minutes. Remove, cut into wedges, and serve with Tomato Chutney. In a non-reactive saucepan on medium heat, reduce vinegar with sugar, garlic, ginger, onions, and spices until almost dry. Add canned tomatoes and continue cooking until thick. Remove from heat and stir in concasse, lime juice, jalapenos, cilantro and seasoning. Let cool. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 19118,"Microwave Mushroom Risotto 1/2 cup dried porcini mushrooms (about 1/2 ounce) 3 1/2 cups low-sodium chicken broth, plus more if needed
1 large shallot, finely diced (about 1/3 cup)
2 cloves garlic, minced
4 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick 4 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick 4 tablespoons unsalted butter, cut into tablespoon-size pieces Kosher salt 1 1/4 cups Arborio rice 1/3 cup dry white wine 1 sprig fresh thyme 1/4 cup grated Parmesan, plus more for garnish 1 tablespoon chopped fresh parsley Instructions: Stir together the dried porcini and 1 cup of the chicken broth in a microwave-safe 2-cup or larger measuring cup. Microwave, uncovered, on high (at 100 percent power) until the broth is hot but not boiling, 1 1/2 minutes in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Let sit for 5 minutes. Remove the porcini pieces from the liquid with a slotted spoon, squeezing out excess moisture in the process. Chop the porcini coarsely. Reserve the chopped porcini and the porcini broth separately. Place the shallots, garlic, cremini and shiitake mushrooms, 2 tablespoons of the butter and 1/4 teaspoon salt in a microwave-safe 8-by-8-by-2-inch baking dish. Cover tightly with 2 pieces of plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until all the vegetables have softened, 5 minutes in an 1,100-watt oven or 9 minutes in a 700-watt oven. (When removing the plastic, be careful to avoid the hot steam.) If some of the vegetables still seem a little raw, stir and microwave again, covered, in 30-second increments. Add the rice to the baking dish, and stir to coat the grains. Add the white wine, 1 1/2 cups of the remaining chicken broth, reserved porcini broth (leaving the sediment at the bottom of the cup) and chopped porcini, thyme and 1/2 teaspoon salt. Cover and microwave on high (at 100 percent power) for 8 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven. Stir the risotto, and add the remaining 1 cup chicken broth. Cover and microwave on high (at 100 percent power) until the rice is cooked but with the faintest bite in the center, 9 minutes in an 1,100-watt oven or 15 minutes in a 700-watt oven. Add the remaining 2 tablespoons butter, Parmesan and parsley, and stir vigorously until creamy. At this stage, the risotto should be thick but pourable from a spoon; if it's too stiff, splash in more broth. Let sit, covered, for 2 minutes to rest and come together. Serve with a sprinkling of grated Parmesan on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19119,"Simple Taco Salad 1 pound ground round beef (85% lean) 1 can (16 oz each) beans in chili seasoned sauce 1 teaspoon chili powder 1 can (10 oz each) Ro*Tel? Original Diced Tomatoes & Green Chilies, drained, liquid reserved 6 cups chopped romaine lettuce 1 cup shredded Cheddar cheese 1-1/2 cups broken tortilla chips Instructions:

1. Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add chili beans, chili powder and reserved liquid from tomatoes. Cook 2 minutes or until hot; set aside.
2. Divide lettuce between 4 serving plates. Spoon meat mixture evenly over lettuce. Top evenly with cheese, broken chips and drained tomatoes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 19120,"Buffalo Chicken Sandwich with Blue Cheese Slaw 1/4 cup mayonnaise 1/4 cup crumbled blue cheese 1 tablespoon minced garlic 2 tablespoons Worcestershire sauce 1 lemon, juiced 1 (10-ounce) package cole slaw mix Kosher salt Freshly cracked black pepper Canola oil, to fry 1/2 cup buffalo hot sauce, store-bought 4 (6-ounce) boneless, skinless chicken cutlets 2 tablespoons smoked paprika, plus more for seasoning 1 tablespoon kosher salt, plus more for seasoning 1 tablespoon cracked black pepper, plus more for seasoning 1 cup self-rising flour 1 egg 1 1/4 cups buttermilk 2 tablespoons hot sauce 4 soft club rolls, split and toasted Instructions: In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F. Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 19121,"Strawberry Sorbet 1 pound strawberries, trimmed of green tops, cut into slices or chunks 2 tablespoons lemon juice 1 lemon, zested 3/4 cup sucralose (no calorie sweetener) 1/2 cup water 1/4 teaspoon salt Instructions: In a blender or food processor, puree the berries, lemon juice and lemon zest. Set aside. In a small saucepot, bring sucralose, water, and salt to a boil. Reduce heat to a simmer and cook for 5 minutes or until slightly thickened. Add syrup to berry mixture. Place in ice cream machine and churn according to manufacturer's directions. ","[Riesling, Moscato, Vinho Verde]" 19122,"Salmon Baked in Foil 4 (5 ounces each) salmon fillets 2 teaspoons olive oil plus 2 tablespoons Salt and freshly ground black pepper 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained 2 chopped shallots 2 tablespoons fresh lemon juice 1 teaspoon dried oregano 1 teaspoon dried thyme Instructions: Preheat the oven to 400 degrees F. Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend. Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19123,"Tilapia over Leek Ragout 2 tablespoons olive oil 2 tablespoons unsalted butter 2 onions, chopped 1 cup white wine 6 leeks, white and tender green parts only, thoroughly soaked in salt water to release grit, and sliced on the diagonal into 1/2-inch pieces 1/4 cup cornstarch 1/2 cup heavy cream 1/4 cup freshly grated Parmesan, preferably Parmigiano-Reggiano Salt and pepper 12 (3-ounce) tilapia fillets (these are thin fillets, so each person will get about 2 fillets) 1 1/2 cups cornmeal 1 1/2 cups semolina flour 2 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning 1 teaspoon salt 1 to 2 cups milk, as needed to moisten fish 1/4 cup olive oil 2 tablespoons unsalted butter 2 fresh lemons, sliced 12 sprigs fresh parsley (about 2 ounces) Instructions: To begin the creamed leeks, heat the olive oil and butter in a medium saute pan over medium heat and saute the onions until translucent. Deglaze the pan with wine and add the leeks, cooking gently until the liquid is almost all gone. Make a slurry by gradually adding the cornstarch to the cream, and then whisk in the Parmesan. When the wine has mostly evaporated, stir the slurry mixture into the leeks, season with salt and pepper, and reduce heat to a simmer to allow reducing and thickening. Set aside in a warm place. Slice each fish fillet in half lengthwise. In a plastic bag, shake together cornmeal, flour, garlic pepper seasoning, and salt. Moisten fish by dipping in milk and shake in bag to coat with cornmeal mixture. Heat olive oil and butter over medium heat in a large skillet, and cook each side of coated fish until golden brown. Do not overcook the fish - it is done when it springs back upon gentle prodding. Spoon some leek ragout in the middle of serving plate, top with tilapia, and garnish with parsley and lemon slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19124,"Chicken Tikka Masala 2 cups plain yogurt 2 tablespoons lemon juice 1 tablespoon cayenne pepper 1 tablespoon ground cumin 1 tablespoon minced fresh ginger 1 tablespoon ginger juice 2 teaspoons ground cinnamon Salt 1 teaspoon white pepper 2 pounds chicken, breasts and thighs, diced small 2 tablespoons butter 2 tablespoons minced garlic 2 tablespoons jalapeno or Scotch bonnet pepper, seeded and finely diced 1 teaspoon ground cumin 1 teaspoon sea salt or kosher salt 1 teaspoon smoked paprika 2 cups tomato puree 1 cup heavy cream 1/2 cup sour cream Chopped green onions and cilantro, for garnish Instructions: For the marinade and chicken: In a bowl, blend the yogurt, lemon juice, cayenne, cumin, gingers, cinnamon, salt as needed and pepper. Once well mixed, add the chicken and allow the meat to marinate for at least 30 minutes. Do not over marinate.
   For the sauce: Melt the butter in a large heavy skillet over medium heat. Saute the garlic and jalapeno for 1 minute. Season with cumin, salt and paprika. Stir in the tomato puree, heavy cream and sour cream. Simmer on low heat until the sauce thickens, about 20 minutes.
   Prepare a grill to medium-high heat.
   Thread the chicken on the skewers. Grill the chicken on the first side for 3 to 4 minutes, then flip and repeat cooking on the second side. Once cooked on the second side, brush both sides with the prepared sauce. Allow the sauce to warm and then serve, garnishing with greens of choice. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 19125,"Hibiscus Tea 48 ounces water 3 tablespoons hibiscus flowers (organically grown) 2 cinnamon sticks 1/8 cup sugar 1 small orange, sliced Ice 1 lemon, cut into wedges Instructions: Bring water to light boil, turn off heat add the hibiscus flowers and cinnamon sticks. Cover and steep for 20 minutes. Strain tea into desired container, add sugar and orange slices and serve over ice. Garnish each glass with a lemon slice. Chef Notes: This tea recipe can easily be doubled for a larger serving. When using herbs in tea making, longer is not better. Heating the herbs for extended time can release unfavorable qualities and bitterness found in herbs. The key is to add MORE herbs to strengthen flavor. ","[Ros, Sauvignon Blanc, Vermentino, Grenache Blanc]" 19126,"Figs Wrapped in Smoked Cured Ham 8 perfectly ripe black figs, washed and stems trimmed 8 slices smoked cured ham such a Portuguese Presunto (Prosciutto can be substituted) Instructions: Carefully cut each fig almost in half lengthwise, cutting down to but not through the skin. Rotate 90 degrees and repeat to divide the fig into 4 sections attached at the base. Squeeze together at the base as you would a baked potato. Place one slice of Presunto on the counter in front of you. Place one fig in the center, and draw up edges of ham, fluting all around into fold. Press well to hold. Repeat with remaining figs and ham. Serve 2 wrapped figs per person. ","[Rioja, Barolo, Barbaresco, Pinot Noir]" 19127,"Turkey Sausage and Peppers 1 1/4 pounds lean Italian turkey sausage 2 tablespoons extra-virgin olive oil 3 assorted bell peppers, thinly sliced 1 bulb fennel, trimmed and chopped 1 large onion, cut into wedges Kosher salt 3 cloves garlic, minced 1 teaspoon chopped fresh rosemary 1/2 teaspoon red pepper flakes 1/2 teaspoon fennel seeds (optional) 1 15-ounce can no-salt-added diced tomatoes 12 basil leaves, chopped, plus more for topping Instructions: Preheat the broiler. Pierce the sausages all over with a fork, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes (they will not be fully cooked). Transfer to a cutting board and cut in half on the diagonal. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds. Cook, stirring, 1 more minute. Stir in 1/2 cup water, the tomatoes and basil. Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes. Uncover; add the sausages and cook through, 3 to 4 minutes. (Add a splash of water if the sauce gets too thick.) Top with more basil. ","[Barolo, Barbaresco, Chianti, Rioja]" 19128,"Achiote Shrimp Nachos 16 medium shrimp, peeled, deveined and butterflied 2 tablespoons achiote paste 1 teaspoon kosher salt, or to taste Canola oil, for deep-frying 16 fresh 3-inch whole corn tortillas 2 cups Black Bean Puree, recipe follows 2 1/2 cups Queso, recipe follows 1 ripe avocado, peeled, pitted and diced 2 cups pico de gallo 3 tablespoons sliced pickled Fresno chiles or other pickled chiles 1/4 cup chopped cilantro 1/4 cup canola oil 1/2 yellow onion, finely diced 1 jalapeno, roughly chopped (leave the seeds in) 1 tablespoon ground coriander 1 teaspoon ground cumin Two 15 1/2-ounce cans black beans, drained 1 1/2 cups chicken stock 1 cup Mexican crema Kosher salt 1/2 stick (4 tablespoons) unsalted butter 3 tablespoons all-purpose flour 2 cups milk 2 cups heavy cream 2 teaspoons kosher salt 4 cups shredded sharp Cheddar 4 cups shredded jalapeno Jack cheese Instructions: Place the shrimp in a large bowl and toss with the achiote paste and salt. Marinate the shrimp for 10 minutes. Meanwhile, heat the canola oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain. While the tortillas fry, heat 3 tablespoons canola oil in a large skillet over high heat. Add the shrimp and cook, turning once, until just cooked through, about 4 minutes. Set aside. Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Queso generously all over. Top with the shrimp. Sprinkle with avocado, pico de gallo and pickled chiles. Garnish with cilantro. Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree.
   Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19129,"Stuffed Boneless Quail with Wild Rice, Sage and Apples 6 quail, boneless* Salt 2 teaspoons orange peel, grated 2 1/2 cups vegetable stock 1/2 cup wild rice 1 bay leaf 1 cup onion, diced small 3/4 cup celery, diced small 1/2 cup sage, minced 1 cup green apples, peeled, cored and diced small 1 egg white 1/3 cup walnuts, toasted 1/2 teaspoon fresh ground black pepper 1/4 cup parsley, minced 1/2 cup chicken stock 1/4 cup fresh lemon peels, julienned and blanched (optional garnish) Instructions: Preheat oven to 375 degrees. Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest. In a small pot bring the vegetable stock and the wild rice to a boil. Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed. Heat a nonstick pan and spray with vegetable oil. Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl. Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl. Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray. Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes. When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock. If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes. Strain and ladle over quail. Garnish with blanched lemon peel. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 19130,"Rollitos de Fillete de Ternera 2 1/4 pounds veal leg 2 hard boiled eggs, halved Freshly ground salt Freshly ground pepper 4 slices cooked ham, each about 1/8 pound 4 teaspoons Dijon mustard 4 thick white asparagus tips, cooked 1/2 cup flour 1/4 cup clarified butter 4 eggs 4 ounces freshly grated Parmesan cheese 2 tablespoons Worcestershire sauce 2 tablespoons fresh parsley, finely chopped 1/2 cup butter Instructions: Place veal in freezer for about 3 hours, until partially frozen; this makes it easier to cut thin. Slice into 12 thin strips about 4 inches long and 2 inches wide. Trim off fat or skin and pound until very thin. Lay slices out on board or table, 4 rows of 3 slices. Trim 12 toothpicks to 2 inches. If longer, it will impede browning. Season hard boiled egg halves with salt and pepper. Place 1 half on the end of each of the slices in the first row. Roll up and secure with a toothpick. At ends of second row of veal, lay a slice of ham and spread 1 teaspoon of mustard over ham. Roll up and secure as before. At ends of last row of veal, lay 2 asparagus tips, cut to fit. Season with salt and pepper. Roll up and secure as before. Season flour well with salt and pepper. Add clarified butter to large saute pan over medium heat. Roll the veal rolls in the flour. In separate bowl, beat eggs. Add cheese to eggs. Coat veal rolls with egg mixture. Place in saute pan and cook for about 2 minutes on all sides (4 sides), careful not to burn. Remove to a serving platter and remove toothpicks. Keep warm. Pour off excess fat in pan. Add Worcestershire sauce, any remaining egg and cheese mixture, parsley, and butter. Stir and serve atop each rollito. Three rollitos, one of each kind, per serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 19131,"Roast Beef on a Spit 2 cups Burgundy wine 2 tablespoons salt 4 teaspoons Worcestershire sauce 3 garlic cloves, chopped 1 teaspoon onion salt 1 teaspoon freshly ground black pepper 7 to 10 pounds beef tri-tip Instructions: Mix all ingredients together in a bowl and pour over the tri-tip. Cover and marinate overnight in the refrigerator. Remove the tri-tip from the refrigerator at least 1 hour before grilling. Wipe off all excess marinade from the meat and place on the spit. Grill the tri-tip for about 1 hour, or until the internal temperature reaches 160 degrees F. Let the tri-tip rest at least 10 minutes before slicing. Enjoy! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 19132,"Apple-Cherry Lattice Pie 2 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/2 teaspoon salt 2 sticks cold unsalted butter, cut into small pieces 3 tablespoons ice water 3 tablespoons cold vodka 3 pounds assorted apples (such as Cortland, Granny Smith and McIntosh) Juice of 1 lemon 4 tablespoons unsalted butter 1 cup jarred cherries in syrup or whole cherry jam 1 tablespoon all-purpose flour 1/4 teaspoon pure almond or vanilla extract Pinch of allspice 1 large egg, lightly beaten Coarse sugar, for sprinkling Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours. Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes. Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes. Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes. Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19133,"Potato Latkes, with Variations 1-1/2 pounds russet potatoes peeled 1/4 cup finely chopped shallots 2 large eggs, lightly beaten 2 tablespoons flour (or more) or matzo meal (during Passover) 1 1/2 teaspoons salt and freshly ground black pepper Vegetable oil for frying Instructions: In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl. To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine. Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19134,"Creamy Mushrooms A small rustic loaf of bread, to serve 3/4 pound/350 g chanterelles A small bunch fresh curly parsley 1 ounce (2 tablespoons)/30 g butter Olive oil 1/2 red onion, peeled and finely sliced Sea salt and freshly ground black pepper 5 fluid ounces/150 ml single cream 1 lemon Instructions: ; Preheat your oven to its lowest setting and pop the loaf of bread in to warm through. Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves. Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion, and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour. Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it. Take your bread out of the oven and tear it into big chunks. Divide the mushrooms among the plates and scatter over the reserved parsley leaves. Serve with the chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19135,"Almond Butter Brownies 1/2 cup coconut oil, melted and cooled slightly, plus additional for greasing the pan One 18.3-ounce box brownie mix, such as Duncan Hines
   2 large eggs
   3/4 cup natural crunchy almond butter 1/4 cup powdered sugar
   2 tablespoons coconut oil, melted and cooled slightly
   1/2 teaspoon flaky salt
   Instructions: For the brownies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking pan with coconut oil and set aside. Combine the brownie mix with the eggs, oil and 1/4 cup water in a large bowl. Stir together using a rubber spatula until fully incorporated. Spread in the prepared pan. For the topping: Combine the almond butter, powdered sugar and coconut oil in a separate bowl. Spoon dollops of this mixture over the top of the brownie batter. Using a toothpick, swirl the two together. Bake until the edges are set and a toothpick inserted an inch from the edge of the pan comes out clean, 25 to 30 minutes. Immediately sprinkle with the flaky salt. Cool completely in the pan before cutting into squares and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19136,"French Toast Roll-Ups 1/2 cup packed brown sugar 1 teaspoon ground cinnamon
   1/4 cup heavy cream
   1/4 cup maple syrup, plus more for serving
   1/2 teaspoon vanilla
   4 large eggs
   8 slices white sandwich bread, crusts removed
   8 tablespoons salted butter, 4 tablespoons melted plus 4 tablespoons for frying
   1/2 cup blueberry pie filling
   Confectioners' sugar, for dusting
   Instructions: Mix together the brown sugar and cinnamon in a small bowl. Set aside. In a separate bowl, whisk together the cream, maple syrup, vanilla and eggs until well combined. Set aside. With a rolling pin, flatten 1 slice of bread. Brush with the melted butter, then sprinkle with 1 tablespoon of the cinnamon sugar. Spoon a line of pie filling along one of the short sides of the flattened bread. Starting with the pie filling side, roll the bread tightly, enclosing the filling in the middle. Set aside seam-side down and repeat with the remaining bread slices, butter, cinnamon sugar and pie filling. Heat 4 tablespoons butter in a large nonstick skillet over medium heat. Dip each French toast roll into the egg mixture, making sure to completely cover, then add to the skillet. Cook until browned on all sides, 3 to 4 minutes total. Remove to a plate and dust with confectioners' sugar. Serve warm with extra syrup on the side for dipping. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 19137,"Polenta Corn Dog 1 cup polenta 2 1/3 cups water 1 2/3 cups all-purpose flour 6 tablespoons sugar Kosher salt 2/3 teaspoon baking soda 1 large egg yolk 1/2 cup milk 8 cups vegetable oil 6 cooked gourmet sausages, such as bratwurst, Polish or andouille Instructions: In a medium bowl set over a saucepan of simmering water, whisk together polenta and 2 cups water. Cook until water is absorbed and polenta is cooked, about 5 minutes. Set aside, stirring occasionally, until cool.
In a separate medium bowl, stir together the flour, sugar, 3 tablespoons salt, baking soda, egg yolk, milk, and remaining 1/3 cup water. The mixture will be lumpy. Stir in the polenta until smooth.
In a large Dutch oven, heat the oil until it registers 350 degrees F on a deep-fry thermometer. Pierce the sausage with chopsticks. Do not pierce all the way through. Working in batches, dip the sausage into the polenta batter until evenly coated. Place the battered sausage in hot oil (still on sticks); cook, turning occasionally, until the corn dogs float to the top and are evenly browned, 4 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19138,"Italian Fried Olives 1-ounce Gorgonzola cheese, at room temperature 1/4 cup ricotta cheese, at room temperature 1 1/2 teaspoons dried thyme 1 1/2 teaspoons lemon zest 20 pitted green olives, rinsed and dried thoroughly 1/4 cup all-purpose flour 1 egg, lightly beaten 1/2 cup plain bread crumbs Vegetable oil, for frying Instructions: Special equipment: a pastry bag, a plain tip with a 1/4-inch opening In a small bowl, combine the cheeses, thyme, and lemon zest. Place the cheese mixture into the pastry bag. Pipe the cheese mixture into each olive. Place the flour in a small bowl. Pour the beaten egg in another small bowl and the bread crumbs in a third small bowl. Dredge the olives in the flour. Using a slotted spoon, remove the olives and place in the bowl with the beaten egg. Coat the olives with the egg and transfer to the bowl of bread crumbs. Coat the olives with the bread crumbs. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3of the way. Heat 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 a couple of minutes.) Fry the olives, in batches, for 30 to 45 seconds until golden brown. Drain the fried olives on paper towels. Cool for 5 minutes. ","[Barolo, Barbaresco, Chianti, Rioja]" 19139,"Greek-Style Nachos 1/2 cup strips of roasted red pepper from a jar (or 1 large red pepper, roasted) 1 teaspoon minced garlic Pinch of kosher salt 1 1/2 teaspoons minced fresh oregano leaves 1 1/2 teaspoons extra-virgin olive oil 2 6-ounce bags pita chips (or 10 cups homemade chips) 2 cups shredded pepper jack cheese 8 ounces (1 cup) mild feta, crumbled 1/2 cup thinly sliced pepperoncini 1/2 cup green Greek olives, (such as Mt. Athos), pitted and sliced 1/4 cup kalamata olives, pitted and sliced 1/2 cup quartered cherry tomatoes 1/2 cup fat-free Greek-style yogurt Instructions: To make the salsa: Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Refrigerate for 30 minutes to meld the flavors. To make the nachos: Preheat the oven to 350 degrees F. Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake just until the cheese is melted, about 7 to 10 minutes. Remove from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and dab on small dollops of Greek yogurt. Place the remaining salsa in a serving bowl. Serve the nachos right away with the remaining salsa on the side for dipping. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 19140,"The Best Peanut Brittle Nonstick cooking spray 2 cups sugar 1/2 cup light corn syrup
6 tablespoons unsalted butter, cubed
1/2 teaspoon baking soda
1 1/2 cups roasted salted peanuts
Instructions: Line a rimmed baking sheet with foil and grease with nonstick cooking spray. Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 19141,"Quick Peaches and Golden Raisins Cobbler 5 to 6 cups frozen sliced peaches, any brand, 1 large sack 1 package complete biscuit mix (recommended: Jiffy brand) 1/2 cup water 1/2 cup granulated sugar, plus 2 tablespoons, divided 2 teaspoons ground cinnamon, divided 1/4 teaspoon ground nutmeg, eyeball it 1/2 teaspoon ground allspice 1/8 teaspoon black pepper, a couple of pinches Pinch salt 2 (1-ounce) boxes or 1/3 cup golden raisins, a couple of handfuls 1/4 cup, (2-ounce) package, sliced almonds Instructions: Preheat oven to 425 degrees F. Place frozen peaches in an 8 by 8 glass baking dish, defrost in microwave for 3 minutes on high. While the peaches are defrosting, make the cobbler topping. In a bowl, combine the biscuit mix with a 1/2 cup of water, stir until thoroughly combined but do not overwork. In another bowl combine 1/2 cup of the granulated sugar, 1 teaspoon cinnamon, nutmeg, allspice, pepper, a pinch of salt and raisins. Remove peaches from the microwave and combine with the sugar mixture in baking dish. Top the seasoned peaches with biscuit mix, use your fingers to press out until even. Top the biscuit mix with almonds. Mix remaining cinnamon and sugar together and sprinkle over the biscuits. Bake until cobbler top is firm and lightly golden and peaches are bubbly and hot, about 20 to 25 minutes. Serve warm as is or with ice cream and whipped cream if you have some on hand. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 19142,"Legend's Honky Tonk Lemonade 1/2-ounce vodka 1/2-ounce triple sec 1/2-ounce blue cuaraco 1/2 lemon, juiced Splash lemon-lime soda Splash sweet and sour mix 2 teaspoons sugar Instructions: Mix all ingredients in a shaker and pour over ice. Garnish with cherry. ","[Vodka, Triple Sec, Blue Cura?ao]" 19143,"Triple XXX Family Restaurant Potato Salad 4 medium Idaho potatoes 3 eggs 1 1/2 tablespoons mayonnaise (recommended brand: Miracle Whip) 1 teaspoon yellow mustard 1 teaspoon sweet relish 1/4 cup chopped onion, such as white or Vidalia Salt and freshly ground black pepper Instructions: Fill a large pot with cold water. Add potatoes and bring to a boil over high heat. Test the potatoes after 15 minutes by piercing with a thin bladed knife. If it slides in easy, the middle has softened. Remove potatoes and cool with cold running water. Peel potatoes and cut into equal bite-sized pieces. Set aside. Place eggs in a large pot and fill with enough cold water to cover the eggs by 1-inch. Bring to a boil, cover and cook for 10 minutes. Remove from heat and let rest, covered until they are cool enough to handle. Once cool, shell the eggs and place in an egg cutter. Slice eggs once, turn them 90 degrees and slice again, (you can also use a knife and thinly slice the eggs). Set aside. In large stainless or glass bowl, mix together mayonnaise, mustard, relish, and onion. Mix until well blended. Fold the potatoes into the mayonnaise mixture being careful not to smash them while you mix. Add the eggs to the bowl. Mix all together. Season with salt and pepper, to taste. Cool overnight in refrigerator to increase flavor. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19144,"Sweet Potato and Praline Pie Sweet Pecan Pie Crust, recipe follows 1 1/2 to 2 pounds sweet potatoes, about 3 medium-sized 2 large eggs 3/4 cup heavy cream 1/3 cup brown sugar 1/4 cup pure sugar cane syrup (recommended: Steen's) 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 3 tablespoons butter 1/4 cup white sugar 1/4 cup pure sugar cane syrup (recommended: Steen's) 1 cup toasted pecans, lightly crushed Pinch salt 1 cup all-purpose flour 1/4 cup finely ground pecans 1 tablespoon sugar Pinch salt 1 stick unsalted butter, chilled and cut into small pieces 2 tablespoons ice water, plus more if needed Instructions: Preheat the oven to 375 degrees F. Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes. Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt. Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator. To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes. Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve. Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19145,"Steak and Shrimp Taco Bar 1 cup kosher salt 1 cup ground oregano
1 cup chili powder
1/2 cup ground black pepper
1/2 cup cumin
1/4 cup garlic powder
1/4 cup cayenne pepper
37 1/2 pounds sirloin steak, cut into 1-inch cubes
18 3/4 pounds peeled and cleaned shrimp (16/20 count) Oil, for grilling
Taco bar fixings of your choice, for serving Instructions: Heat 2 very large grill pans or griddles to high heat. Mix together the salt, oregano, chili powder, black pepper, cumin, garlic powder and cayenne pepper in a bowl. Put the steak cubes and shrimp in separate large bowls. Sprinkle the spice mixture evenly over both and toss to ensure the steak and shrimp are well coated. Add some oil to the grill pans and, working in batches, grill the shrimp on one grill pan until they turn from translucent to opaque, and the steak on the other grill pan to medium rare, 3 to 5 minutes per batch. Clean and re-oil the grill pans between batches. Serve with the taco bar fixings of your choice. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 19146,"Katie's Restaurant Oyster Slessinger 2 cups liquid margarine 1/2 cup minced garlic
2 tablespoons granulated garlic powder 2 tablespoons granulated onion powder
2 tablespoons ground white pepper
2 tablespoons Italian seasoning
1 tablespoon ground black pepper
1/2 pound cooked chopped spinach 1 quart heavy cream
1/2 pound chopped cooked bacon
1 cup grated Parmesan 1/2 cup Provel cheese (use provolone if not available)
1/2 pound chopped boiled shrimp
1 dozen raw shucked oysters (in half shell)
Instructions: For the garlic butter: Whisk together the margarine, garlic, garlic powder, onion powder, white pepper, Italian seasoning and black pepper in a large mixing bowl until smooth. For the Slessinger sauce: Add spinach, cream and half of the cooked bacon to a 6-quart pot and bring to a boil. Boil for 1 minute, then fold in Parmesan and Provel and bring back to a boil for 1 minute, stirring constantly. Simmer for 5 minutes, then add shrimp to warm. Preheat a grill for cooking at medium heat. Put oysters on the grill and ladle about 2 ounces garlic butter over each oyster (see Cook's Note). Cook until oysters are brown around the edges, about 5 minutes. Continue to cook until oysters are cooked through, then remove from grill and set on a plate. Ladle Slessinger sauce over oysters and garnish with remaining bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 19147,"Ensalada de Espinaca Coyoacan 3 tablespoons sherry vinegar 3 small shallots, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 tablespoons extra virgin olive oil 2 tablespoons vegetable oil 1 medium yellow onion, sliced 1/4inch thick 6 cups loosely packed spinach leaves 3 pickled chipotle or morita chiles (see Note), cut into very thin strips 4 ripe plum tomatoes, thinly sliced 2 tablespoons sesame seeds, toasted 3 tablespoons grated Mexican manchego cheese Instructions: In a small bowl, whisk together the vinegar, shallots, salt, and pepper. Add the olive oil in a thin stream, whisking all the time, until completely emulsified. Set aside. In a skillet, heat the vegetable oil over medium high heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until golden. Set aside. In a large serving bowl, combine the spinach leaves with the chiles and the tomatoes. Add the onions and the dressing and toss gently together to coat all the ingredients, but do not break the tomatoes apart. Serve the salad on individual plates, sprinkling the sesame seeds and cheese over each. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 19148,"Seared Cod with Blood Orange Glaze Four 6-ounce-thick cod fillets Extra-virgin olive oil Kosher salt 1 cup blood orange juice 1 blood orange, zested, supremed and coarsely chopped 2 tablespoons sugar
2 tablespoons red wine vinegar 2 sprigs fresh thyme Instructions: Preheat the oven to 250 degrees F.
Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.
Coat a large saute pan with olive oil and bring the pan to a high heat.
Pat the fish dry with paper towels and sprinkle both sides with salt.
When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.
Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.
Spoon the sauce over the seared cod and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19149,"Mango Trifle Mousse 1 envelope (1 tablespoon) unflavored gelatin 2 cups fresh mango 'puree', about 2 peeled and pitted mangoes, plus slices for garnish 1/3 cup sugar 1/2 teaspoon vanilla 1 cup plain yogurt 1 cup well-chilled heavy cream Mint sprigs or pomegranate seeds, for garnish Instructions: In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender, blend together the mango puree, the sugar, and the vanilla, add the gelatin mixture and blend the mixture well. Transfer 3/4 of mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, reserve 1/4 cup and fold the rest into the mango mixture gently, but thoroughly. Assemble and divide the mousse amount into 4 martini glasses placing 1/2 tablespoon mango slices and add a generous layer of mousse and another layer of the chilled cream. Chill the mousses for at least 4 hours or overnight. Garnish with mint sprigs or pomegranate seeds. ","[Sauvignon Blanc, Moscato, Riesling, Pinot Grigio]" 19150,"Da Kine Diego's Chipotle Sour Cream 1 tablespoon chipotle peppers Adobo sauce 8 ounces sour cream 2 tablespoons mayonnaise Instructions: Blend chipotle peppers into a thick, moist paste. Mix the paste with adobo sauce, to taste. Stir in remaining ingredients until blended. Use in burritos and tacos. ","[Syrah, Zinfandel, Tempranillo]" 19151,"Country Terrine 2 tablespoons butter 1 small onion, finely chopped 2 to 3 cloves garlic, finely chopped 1/4 cup/60 ml Cognac 1 pound/500 g ground pork 2 tablespoons chopped fresh herbs, such as thyme, parsley and chives
1 teaspoon quatre-epices 3 eggs 8 ounces/250 g pork or beef liver, coarsely chopped 8 ounces/250 g ground veal shoulder 1 1/4 cups/80 g breadcrumbs Salt and freshly ground pepper
8 ounces/250 g slab fat, pork fatback, or pork belly or bacon Instructions: Preheat the oven to 350 degrees F/180 degrees C. Melt the butter in a saute pan and gently saute the onions until soft. Add the garlic and cook for 1 minute. Pour in the Cognac, remove from the heat and cool slightly.
Combine the ground pork, liver and ground veal in a large bowl. Add the onion mixture, breadcrumbs, herbs, quatre-epices and eggs. Mix well. Sprinkle with plenty of salt and pepper. Fry a patty of it to check for seasonings and adjust if necessary.
Thinly slice the pork fat and line a 10-by-2 1/2-inch terrine mold with the slices, slightly overlapping them and allowing it to hang over the edges. Pack the meat mixture into the terrine and press down evenly. Fold the overhanging strips of fat over the top and add a few more slices if necessary to cover the top. Cover the top with a piece of parchment paper, then cover the terrine with foil.
Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in the oven and cook for 1 to 1 1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19152,"Holiday Horseradish Deviled Eggs 4 slices bacon 6 eggs 3 tablespoons mayonnaise 1/2 teaspoon cayenne 2 tablespoons prepared mustard 1 tablespoon prepared horseradish Pinch salt Pinch cracked black pepper 2 tablespoons thinly sliced scallion greens Instructions: Preheat the oven to 400 degrees F. Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble. Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19153,"Chicken Salad with Roasted Chickpeas and Carrots 1 15-ounce can chickpeas, drained and rinsed 6 carrots, halved lengthwise 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 1/2 teaspoons za'atar (Middle Eastern spice blend), plus more for sprinkling 3 tablespoons red wine vinegar 1/2 teaspoon honey 1 small shallot, thinly sliced into rings and separated 2 cups shredded roast chicken 1 5-ounce package mesclun greens 1 cup sugar snap peas, trimmed and thinly sliced 1 cup fresh parsley 1/2 cup crumbled feta cheese Instructions: Put a baking sheet on the middle oven rack and preheat to 450?. Pat the chickpeas dry with paper towels; toss with the carrots, 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, stirring halfway through, until the chickpeas are browned and crisp and the carrots are tender, 30 to 35 minutes. Sprinkle with 1 1/2 teaspoons za\u2019atar and toss to coat. Let cool slightly. Meanwhile, stir the vinegar, honey, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; let sit 10 minutes. Gradually whisk in the remaining 1/4 cup olive oil.
Remove the carrots to a cutting board and cut into 2-inch pieces; transfer to the bowl with the dressing. Add the chicken, mesclun, snap peas, parsley and feta. Season with salt and pepper and toss gently. Top with the roasted chickpeas and sprinkle with more za\u2019atar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19154,"Peanut Butter Broccolini 2 bunches broccolini 2 tablespoons olive oil
3 tablespoons peanut butter
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
Pinch crushed red pepper
2 tablespoons crushed peanuts
Sriracha, for serving
1/4 cup fresh cilantro, roughly chopped Lime wedges, for serving Instructions: Preheat the oven to 400 degrees F. Lay out the broccolini on a baking sheet and drizzle with the olive oil. Roast until tender and beginning to brown, about 15 minutes. Meanwhile, add the peanut butter, soy sauce, honey, sesame oil, garlic and crushed red pepper to a small bowl and whisk to combine. Transfer the broccolini to a serving platter and drizzle with the sauce. Top with the crushed peanuts, sriracha and cilantro. Serve with lime wedges. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19155,"Mixed Chipotle Nuts with Chips 1 tablespoon sugar 2 to 3 teaspoons chipotle powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon freshly grated lime zest 1/4 teaspoon granulated garlic Kosher salt Vegetable or canola oil, for the baking sheet 1 large egg white 1 cup unsalted raw almonds 1 cup unsalted raw cashews 1 cup unsalted raw peanuts 1 cup unsalted raw pecans 1 cup potato chips Instructions: Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside. Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil. Put the egg white in a large bowl and whisk until frothy. Add the nuts and potato chips and toss to coat in the egg white. Add the spice blend and toss to coat. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl. ","[Rioja, Tempranillo, Garnacha, Barbera]" 19156,"Chicken Pot Pie in a Mug One 10 1/2-ounce can cream of chicken soup Half a 10-ounce bag frozen vegetables (carrot, corn and green bean mix)
1 teaspoon garlic powder
1 small rotisserie chicken, meat shredded, skin and bones discarded Kosher salt and freshly ground black pepper 1 can biscuit dough
Instructions: Preheat the oven to 350 degrees F. Mix together the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl. Fill 4 ovensafe mugs three-quarters of the way up with the pot pie filling and top each with 1 biscuit. Bake until the biscuits are golden brown, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 19157,"Tiramisu 2 cups strong brewed coffee, cooled, or non-concentrated cold-brew coffee 2 tablespoons dark rum
1 tablespoon instant espresso powder
5 large egg yolks
2/3 cup sugar
1 1/2 teaspoons kosher salt
1 pound mascarpone, softened
1/4 cup coffee liqueur
3/4 cup cold heavy cream
2/3 cup mini semisweet chocolate chips
50 lady fingers, the crustier the better (NOT the cakey ones; they will fall apart)
3 tablespoons cocoa powder, for dusting Instructions: Whisk together the coffee, rum and espresso powder in a small bowl until dissolved. Set aside In the bowl of a stand mixer, whisk the yolks on low until just combined, about 5 seconds. Add the sugar and salt and beat on high until pale yellow, about a minute. Add the mascarpone and coffee liqueur and beat until combined. Scrape the mascarpone mixture into a separate bowl. Pour the cream into the same mixer bowl (no need to clean it) and beat until stiff peaks form, about 1 minute. Gently, and in batches, fold the whipped cream and mini chocolate chips into the mascarpone mixture. Set aside. Quickly, and I mean quickly, dunk each side of the lady fingers into the coffee mixture, about 1 second per side. Lay the coffee'd lady fingers in rows on the bottom of a 9-by-13-inch glass baking dish. Once you have a crowded layer, add half of the cream mixture and spread evenly. Repeat another layer of lady fingers, lining them in the opposite direction from the previous layer. Spread on the rest of the cream mixture. Wipe the edges, cover in plastic wrap and let sit overnight, 6 to 8 hours. Dust in full crust-to-crust coverage with cocoa powder before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 19158,"Fried Zucchini Blossoms with Grilled Vegetable Panzanella and Baby Arugula Salad 1 zucchini, sliced lengthwise into 1/4-inch thick slices 3 plum tomatoes, halved 1 red onion, cut into 1/4-inch thick rings Olive oil Kosher salt 1/2 loaf rustic white bread, crusts removed, cut into bite-size cubes 1/4 cup red wine vinegar 1 1/2 cloves garlic, smashed and minced Canola oil 1 cup cake flour 1 tablespoon baking powder Kosher salt 1/2 cup club soda 1/2 cup goat cheese 4 zucchini blossoms 4 fresh basil leaves 2 cups baby arugula 1 tablespoon olive oil Kosher salt Red wine vinegar Instructions: For the panzanella: Heat a grill or grill pan. Toss the zucchini, tomatoes, and onions gently with olive oil and salt and grill until cooked through. Flip halfway through cooking. Toss the bread cubes with vinegar, garlic, 1 tablespoon olive oil, a sprinkle of water, and salt. Chop the grilled vegetables and add to the bread mixture. Toss gently together and season with salt, to taste. For the blossoms: Heat the oil to 375 degrees F. Whisk together the cake flour, baking powder, pinch salt, and club soda. Spoon the goat cheese into a piping bag and cut a hole in the bag. Gently fill each zucchini blossom with goat cheese. Dip each blossom into the batter and then carefully place into the hot oil. Cook until lightly puffed and golden. Remove the blossoms from the oil and drain on a paper towel. Season with salt immediately. Fry the basil leaves until just crisped. Set aside. For the salad: Toss the arugula with the oil, salt, and a splash of vinegar. Divide the arugula among 4 plates. Mold the panzanella into a ring mold and place on a plate. Repeat with remaining plates. Top each panzanella portion with 1 fried blossom. Drizzle with olive oil to finish and top each plate with a fried basil leaf. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 19159,"Persian Baked Omelet with Fresh Herbs 2 tablespoons olive oil 1 tablespoon unsalted butter 1 large red onion, halved and thinly sliced Nonstick cooking spray 4 green onions, white and pale green parts, finely chopped 2 garlic cloves, finely chopped 2 ounces baby spinach, coarsely chopped 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh flat-leaf parsley, finely chopped 1/4 cup finely chopped fresh chives 2 tablespoons finely chopped fresh dill 1/4 cup pine nuts, lightly toasted and chopped Kosher salt and freshly ground black pepper 9 large eggs 1/4 cup skim milk 1/2 cup 2% Greek yogurt Instructions: In a large nonstick saut pan, heat the olive oil and butter over medium heat until the oil begins to shimmer. Add the red onion and cook, stirring occasionally, until softened and caramelized, about 30 minutes. Preheat the oven to 350 degrees F. Coat a 9-inch ovenproof nonstick pan with nonstick spray. Add the green onions and garlic to the caramelized onion and cook for 2 minutes. Stir in the spinach and cook until the leaves begin to wilt, 2 minutes. Add the cilantro, parsley, chives, dill and pine nuts, season with salt and pepper and remove from the heat. Transfer to the prepared pan and put in the oven for 5 minutes. Meanwhile, in a blender, blend the eggs and milk on low for about 30 seconds. Pour the eggs over the veggie mixture in the pan, return to the oven and bake until puffed, just set and lightly golden brown on top, about 20 minutes. Remove the omelet and let cool for 5 minutes on a baking rack. Transfer to a platter, slice into wedges and top with the yogurt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19160,"Chili Rubbed Pork Tenderloin with Creamed Corn 2 pork tenderloins, each about 1 pound 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons chili powder 1 1/2 teaspoons kosher salt Creamed Corn, recipe follows 6 ears fresh corn, husked, about 4 cups corn kernels 4 scallions (white and green) 2 tablespoons unsalted butter 1/3 to 1/2 cup water 3/4 teaspoon kosher salt 1/4 to 1/2 cup light cream 1 cup cherry or grape tomatoes, halved Freshly ground black pepper Instructions: Serving suggestions: Add other herbs like basil, cilantro, or parsley Position a rack about 3-inches from the broiler and preheat. Line a broiler pan with foil. If there is sliver skin on the tenderloin, trim it off with a knife. Rub or brush the tenderloin with oil. Mix the chili powder with the salt and then sprinkle the spices all over the tenderloins and rub in well with your hands. Lay the tenderloin on the prepared pan, tucking the thin narrow tip of the tenderloin under so the meat is the same general thickness all the way down. Broil the tenderloin until golden brown on 1 side, about 5 minutes. Turn and continue to cook on the other side, until brown about 5 to 7 minutes more. Remove from the broiler, tent loosely with foil and set aside to finish cooking. Let rest for 5 minutes. Slice and serve with creamed corn. Shear the corn kernels from the cobs with a knife. Transfer the kernels to a bowl. Working over a bowl, run the knife along the cobs to press out the milky liquid. Discard the cobs. Slice the scallions, both white and a couple inches of the green into thin rounds. Separate the scallion whites and greens. Melt the butter in a medium skillet over medium-high heat. Add the scallion whites and cook until softened, about 1 to 2 minutes. Add the corn, water, and salt, bring to a simmer, cover and cook until tender, about 2 minutes. Add the cream, bring to a boil, and cook uncovered until slightly thickened, about 1 minute more. Stir in the scallion greens and tomatoes, season with black pepper and serve. ","[Syrah, Tempranillo, Barbera, Garnacha]

" 19161,"Coconut Coriander Soup with Vermicelli and Turkey 2 tablespoons vegetable oil 1 pound ground chicken or turkey 2 garlic cloves, minced Quarter-size slice fresh ginger, minced 2 cups water 4 cups chicken or vegetable broth, preferably low-salt 1/4 pound vermicelli, capellini or very fine egg noodles, broken into 2-inch lengths 2 limes 2 scallions (green onions) 1/2 cup (packed) washed fresh coriander leaves 7 to 8 ounces unsweetened coconut milk 1/2 teaspoon dried pepper flakes Salt Instructions: Heat the vegetable oil. Add the ground chicken and begin to saute, mashing the chicken with the side of a wooden spoon, continuously moving it and mashing it so that it crumbles. After 3 minutes, add the garlic and ginger and cook for about a minute or until the moisture has evaporated and the chicken begins to dry out. Add the water and chicken broth and bring the liquid to a boil. Add 1 teaspoon of salt and the vermicelli. Cover the pan and cook until the pasta is tender, about 5 minutes. While this is cooking, juice the limes, slice the scallions into 1/4-inch rounds, and roughly chop the coriander. When the vermicelli is tender, remove the saucepan from the heat, stir in the lime juice and coconut milk, and season to taste with salt and dried pepper flakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19162,"Arugula Pistachio Pesto Chicken 3 1/2 to 4-pound whole chicken 1 1/2 teaspoons kosher salt, divided 1 1/2 teaspoons freshly cracked black pepper, divided 5 cups arugula 7 cloves garlic, peeled and divided 1 lemon, halved 1/2 cup grated Parmesan 1/2 cup shelled pistachios 3 tablespoons olive oil 2 tablespoons unsalted butter, room temperature, divided 3/4 teaspoon cornstarch 3/4 cup half-and-half Instructions: Preheat the oven to 400 degrees F. Rinse the chicken under cold water and pat dry. Slip your fingers under the breast skin and gently create a pocket the length of both breasts. Season the inside of the cavity with 1/2 teaspoon each of salt and pepper. Set aside. Add the arugula and 5 cloves of the garlic to a food processor fitted a blade. Pulse 3 to 4 times, then add 1/2 teaspoon salt and pepper, squeeze in the juice of 1/2 lemon and pulse 3 to 4 more times. Add the cheese and pistachios, and with the processor running, drizzle in the olive oil. Scrape down sides and pulse a few more times. Adjust seasoning, if necessary. Gently work half of the pesto under the breast skin. Reserve the other half of the pesto. Put the other lemon half into the cavity along with the remaining 2 peeled garlic cloves. Rub the chicken all over with 1 tablespoon of the butter. Season the outside of the chicken with the remaining salt and pepper. Tuck the wing tips under the bird, and truss the chicken. Put the chicken, on its side, into a roasting pan and put in hot oven. Roast at 400 degrees F for 15 minutes, rotate chicken onto other side, and roast for 15 minutes more. Carefully turn chicken onto its back (breast side up), reduce heat to 350 degrees F and roast for 30 minutes. After 30 minutes, begin basting it with the pan juices. Repeat until chicken is done and an instant-read thermometer registers 165 degrees F. Remove the roasting pan from the oven, put the chicken on a carving board and tent it with foil. Remove the fat on the top of the pan juices. Put the roasting pan over a burner on medium heat and add 1/3 cup of the reserved pesto. Stir and incorporate it into the pan juices along with any bits that might be on the bottom of the pan. Whisk the cornstarch and the half-and-half in a small bowl and slowly add it to the pan. Stir continually until the mixture starts to thicken. Adjust seasonings, if necessary, and pour it into a serving bowl. Carve the chicken, arrange it on a serving platter and serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19163,"Grilled Shrimp with Walnuts and Scallions Walnut and Scallion Mixture: 1 cup finely chopped Fisher? Walnut Halves and Pieces, lightly toasted The zest and juice from 1 lemon 1/4 tsp. kosher salt 1/3 cup extra virgin olive oil 5 scallions cut into thin rounds, green and white parts both Shrimp: 2 lbs. large shrimp, shelled and deveined 1/8 tsp. ground black pepper 1 Tbsp. vegetable oil Instructions:

1. Walnut and scallion mixture: Whisk all ingredients together in a medium bowl, set aside.
2. Shrimp: Preheat the grill and make sure it is hot before cooking the shrimp. Thread the shrimp on to skewers, and season with salt and pepper. Coat with vegetable oil and place and on the hottest part of the grill. Cook for 2-3 minutes and then turn over. Cook for an additional 2-3 minutes, or until shrimp are opaque and have cooked through. Remove the shrimp from the skewers and transfer to the bowl containing the walnut and scallion mixture. Arrange shrimp on a platter. Serve immediately. Note: For easier cooking use 2 skewers when cooking shrimp, thread one through the area by the head of the shrimp, the other by the tails. This will keep the shrimp flat and will prevent them from spinning or falling through the grates during cooking. No time to grill? This recipe works just as well sauteed. Heat the oil in a large skillet and cook the shrimp for 3 to 4 minutes or until cooked through. Season with pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19164,"Sunny's Peanut Butter Chocolate Fondue 8 ounces semisweet chocolate chips 1 cup peanut butter
1/2 cup heavy cream, plus more if needed 2 tablespoons cinnamon sugar
Kosher salt
1/4 cup chopped toasted peanuts
Serving suggestions: pretzel sticks, bananas and crisped bacon
Instructions: In a medium pot over medium heat, add the chocolate chips, peanut butter, heavy cream, cinnamon sugar and a pinch of salt. Cook, stirring, until everything melts together. If needed, add a bit more heavy cream to loosen the mixture. Pour into a fondue pot or slow cooker and top with the chopped nuts. Serve with pretzel sticks, bananas or bacon for dipping. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 19165,"Caramelized Scallops with Green Pea Vinaigrette 1 cup fresh or frozen peas Kosher salt 1/4 cup extra-virgin olive oil 1/4 cup champagne vinegar 1 tablespoon dijon mustard
Touch of clover honey
Freshly ground pepper 2 tablespoons chopped fresh mint 2 tablespoons finely chopped fresh parsley 12 large sea scallops, patted dry Canola oil, for brushing Kosher salt and freshly ground pepper 1 tablespoon superfine sugar Chopped fresh mint and parsley, for topping (optional) Instructions: Make the vinaigrette: Blanch the peas in boiling salted water until tender, 1 to 2 minutes, then shock them in an ice bath until chilled; drain. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss. Let sit at room temperature for 30 minutes to allow the flavors to meld. Cook the scallops: Heat a grill or grill pan over high heat. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle the sugar over 1 side of the scallops and let them sit for 2 minutes to slightly dissolve the sugar. Place the scallops sugar-side down on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue grilling until just cooked through, about 2 minutes. Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some chopped mint and parsley, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19166,"Earnest Hemingway's Old Shirt (Ropa Vieja) 2 pounds beef chuck, marbled with fat 1 green pepper, roughly chopped 1 red pepper, chopped 1 extra large vidalia onion, chopped 3 cloves garlic, minced 4 cloves of roasted garlic 1 (15-ounce) can crushed tomatoes 1 tablespoon ground cumin 2 teaspoons thyme 1 teaspoon ground cloves 1 1/2 cups red wine 1 bay leaf Olive oil Flour Salt and pepper Plantain Cups, recipe follows 1 large green plantain, cut into 2 inch pieces Canola oil Salt Instructions: Salt and pepper the meat and lightly dust with flour (Do not cut off fat!).
Brown the meat in olive oil in a large cast iron braiser. Add enough water to surround the meat, but don't cover it. Add green pepper, 1/2 of the chopped onions and the garlic. Simmer, covered, until meat is fork tender, about 2 hours. Add more water sparingly to avoid burning and flip meat over at the halfway mark.
Remove from heat and cool. Shred the meat and remove the fat.
Discard the veggies and sauce. Slightly clean the braiser then add back to the stove top add olive oil.
Saute the roasted garlic and the remaining chopped onion until transparent. Add chopped red pepper. Add crushed tomatoes, cumin, 1/2 of the red wine and bay leaf. Incorporate salt and pepper, to taste. Cover and cook over low heat for about 15 minutes, stirring occasionally. Add other half of the red wine and cook for 14 minutes more.
Remove bay leaf and serve with white rice or stuff in Plantain Cups. Fill large bowl with warm salted water to cover the plantains. Peel green plantain and cut into 2 inch pieces. Put the cut plantains into the water and soak.
Heat oil to 375 degrees F.
Remove plantains from water, shake off excess water and fry the plantain pieces for 5 to 6 minutes. Remove the plantains and let cool for a couple of minutes.
Using the Rivera Tostonera designed to make cups put fried plantains lengthwise into mold. If you don't have a Tostonera maker take 2 mini muffin pans and put fried plantains in the mold of 1 pan lengthwise and with the other muffin pan press down firmly to form a cup.
Carefully remove the cup and re-fry the plantain cup in the hot oil until golden brown.
Remove the cups and drain on paper towels and sprinkle with salt.
Serve warm. ","[Chardonnay, Pinot Noir, Garnacha, Tempranillo]" 19167,"Clotted Cream 2 cups pasteurized (not ultra-pasteurized) cream Instructions: Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese. ","[Chardonnay, Brut Champagne, Sparkling Pinot Grigio]" 19168,"Mustard and Herb Mashed Potatoes 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1 stick (8 tablespoons) unsalted butter 1/4 cup finely chopped fresh parsley 2 tablespoons whole-grain Dijon mustard Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the parsley, mustard, 2 teaspoons salt and a few grinds of pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19169,"Mule-ade One 6-inch piece ginger, unpeeled, sliced into very thin rounds (about 1 packed cup) 1 1/4 cups pure maple syrup, or 1 1/2 cups Brown Sugar Syrup, recipe follows Juice of 6 lemons (about 1 cup) 6 ounces vodka, cold 16 ounces club soda, cold 1 cup packed dark brown sugar Instructions: Reserve 8 ginger slices for garnish. Place the rest in a small saucepan with the maple syrup, and bring to a slow simmer over medium-low heat. Cook for 10 minutes. Let cool at room temperature for about 1 hour. Strain the cooled maple syrup mixture into a large liquid measuring cup, press on the ginger with a wooden spoon or spatula to extract as much flavor as possible, then discard the ginger. Stir in the lemon juice and vodka. To serve, fill 4 tall glasses with ice. Divide the lemonade mixture among them, and top with the club soda. Garnish each glass with 2 reserved ginger slices and serve immediately. Put the brown sugar in a small saucepan, stir in 1 cup water and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar dissolves, about 5 minutes. Cool completely before using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19170,"10-Minute White Pizza 1 package thin crust prepared pizza shell or prepared focaccia, 16 ounces Extra-virgin olive oil, for drizzling 3 large cloves garlic, minced 1 cup shredded mozzarella (found in dairy aisle) 1 cup shredded provolone (found in dairy aisle) 1/4 cup grated Parmigiano Reggiano or Romano (a handful) 1 (15-ounce) can artichoke hearts in water, drained and thinly sliced 1/4 cup chopped parsley Instructions: Preheat oven to 500 degrees F. Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shells. Top with artichoke hearts. Cook 6 to 8 minutes, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley. Cut pie with pizza wheel or knife into bite-size squares and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19171,"Johnny Griddle Cakes 1 cup all-purpose flour 1/2 cup plus 1 tablespoon fine yellow or white cornmeal 2 tablespoons granulated sugar 1 tablespoon baking powder 2 teaspoons kosher salt 3/4 cup whole milk 2 teaspoons clover honey 2 large eggs, separated 2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying

Instructions: Preheat the oven to 300 degrees F.

Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form.

Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.

Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19172,"Tuna Burgers with Pineapple-Mustard Glaze and Green cl-Pickle Relish 3 cups pineapple juice 1/2 cup white wine vinegar 1 tablespoon fresh ginger, finely chopped 3 tablespoons soy sauce 1/4 cup light brown sugar, firmly packed 2 tablespoons Dijon mustard 3 tablespoons lime juice 1 teaspoon freshly ground white pepper 2 pounds fresh tuna steaks, finely chopped 2 teaspoons chipotle pepper puree 1 tablespoon honey 2 tablespoons canola oil 2 green onions, thinly sliced Salt and freshly ground pepper 8 rolls Watercress Green cl-Pickle Relish, recipe follows 3 poblano chiles, grilled, peeled, seeded and finely diced 3 dill pickles, finely diced 1/4 cup finely chopped red onion 3 tablespoons fresh lime juice 2 tablespoons honey 3 tablespoons finely chopped cilantro leaves 3 tablespoons olive oil Salt and freshly ground pepper Instructions: Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool. Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze. Serve the burgers on buns with the watercress and the Green cl-Pickle Relish. Combine all ingredients in a medium bowl and season, to taste, with salt and pepper. Let sit at room temperature for 30 minutes before serving so that flavors meld. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19173,"Opened-Faced Omelet with Lemon-Dill Cream Cheese, Smoked Salmon and Grilled Asparagus 8 ounces cream cheese, such as Philadelphia, at room temperature 1/4 cup finely chopped fresh dill Finely grated zest of 1 lemon Juice of 1/2 lemon Kosher salt and freshly ground black pepper 12 thin spears fresh asparagus, trimmed 2 tablespoons canola oil, plus more to coat the pan Kosher salt and freshly ground black pepper 12 large eggs 12 paper-thin slices nova smoked salmon Fresh dill fronds, for garnish Instructions: For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes. For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds. Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 19174,"Cuban Black Bean Soup 1 pound dried black (turtle) beans 3 tablespoons olive oil 3 medium white onions, chopped (about 11/2 cups) 2 large red sweet peppers, chopped 3 stalks celery, chopped 3 tablespoons chili powder 3 tablespoons ground cumin 2 tablespoons finely chopped garlic 1/4 cup tomato paste 4 quarts cold water Salt and freshly ground black pepper to taste 1/4 cup dry (not cooking) sherry Sour cream Chopped scallions or chives Instructions: Sort the beans carefully to remove any dirt and debris. Rinse the beans in cold water and then soak them overnight covered with more, clean, fresh cold water and place in the refrigerator. Drain any excess water before adding the beans to the soup pot. In a large soup pot with a heavy bottom, heat the olive oil. Add the onions, peppers, celery, chili powder, and cumin, and saute over medium heat until the vegetables wilt. Add the garlic and tomato paste and cook an additional 3 minutes, stirring to make sure you don't burn the tomato or garlic. Add the water and bring to a boil. Add the black beans, return to a boil, then lower to a simmer and cook for 2 to 21/2 hours, or until the beans are tender. Remove from the heat, season with salt and pepper to taste, and allow to cool for half an hour before pureeing in small batches in a blender or food processor. If you are serving immediately, return the soup to a boil and add 1/4 cup dry sherry. Cook 2 minutes more. Ladle into bowls and garnish each with a tablespoon of sour cream and a sprinkling of scallions or chives. If you are preparing the soup ahead of time, cool thoroughly after blending, transfer to a container with a tightly fitting lid, and store in the refrigerator for up to a week. Add the sherry after reheating the soup to serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 19175,"Hushpuppies 1 cup stone-ground yellow cornmeal 1/2 cup all-purpose flour 2 tablespoons sugar 1 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon fine salt plus to taste Pinch of cayenne 1 1/4 cup butter milk 1 large egg, beaten 2 scallions, finely chopped Vegetable oil for frying Instructions: Using a fine-meshed sieve over a large bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne. Using a rubber spatula, stir in the buttermilk, egg, and scallions, until a batter is formed. (Take care not to over-mix the batter or the hushpuppies will be dense.) Pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 375 degrees F. Working in small batches, using a greased teaspoon, drop spoonfuls of batter into the oil, turning once, frying until golden brown and cooked through, about 4 minutes per batch. Using a slotted spoon, transfer the hushpuppies to a paper towel-lined plate and sprinkle with salt. Serve immediately. Cook's Note: Using a greased spoon (vegetable oil spray works well) helps to release the batter from the spoon. Additionally, if you drop the batter off of the tip of the spoon it will form ball shapes; if dropped off the side it will form oblong shapes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19176,"Garlic and Herb Pull Apart Bread 2 tablespoons warm water 1 1/4 teaspoons instant yeast 1/2 cup plus 1 teaspoon sugar 1 large egg, lightly beaten 2 tablespoons olive oil, plus more for greasing 1 teaspoon kosher salt 1/4 cup cold water 1/4 cup boiling water 2 cups all-purpose flour, plus 1/2 cup or more as needed 4 cloves garlic, grated 1/4 cup chopped parsley 2 tablespoons chopped chives 1 stick (8 tablespoons) unsalted butter, melted 2 tablespoons grated Parmesan 1 1/2 cups jarred marinara sauce 1/2 cup half-and-half Instructions: In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.) In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes. Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn\u2019t too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours. Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside. Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature. Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes. While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19177,"Cherry-Walnut Gelatin Mold 1 pound pitted bing cherries (frozen or canned), thawed if frozen 1 1/4 cups walnut halves 1 6-ounce package cherry Jell-O 1 cup sherry 1/2 cup orange juice Cooking spray Instructions: Drain the cherries and pat dry. Break the walnuts into pieces, then stuff each cherry with a nut. Combine the Jell-O and 2 cups boiling water in a bowl and stir until dissolved. Stir in the sherry and orange juice. Lightly spray a 6-cup gelatin mold or glass bowl with cooking spray. Pour in the gelatin mixture and scatter the stuffed cherries and remaining walnuts evenly in the mold. Cover and refrigerate until set, about 8 hours or overnight. Before serving, place the mold in a bowl of hot water to loosen the gelatin, about 5 minutes. Gently invert over a platter to release. ","[Riesling, Moscato, Vinho Verde, Cava]" 19178,"Upside-Down Cranberry-Orange Cake 3/4 cup sugar 1 tablespoon unsalted butter, plus more for the pan 3 cups fresh cranberries 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt Pinch ground cloves 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 1 teaspoon orange zest 2 large eggs 3/4 cup milk 1/4 cup sour cream Instructions: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan. For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel. For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated. Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19179,"Pistachio, Garlic and Mint Couscous 1/3 cup shelled pistachio nuts 2 tablespoons EVOO 2 cloves garlic, grated or finely chopped 1 1/2 cups chicken stock 1 1/2 cups couscous Salt and pepper 1 cup loosely packed fresh mint leaves Instructions: Toast the nuts in a saucepot suitable for rice. Remove to a food processor and finely chop. Reserve. Add the EVOO and garlic to the pot and stir 1 to 2 minutes. Add the stock and bring to a boil. Stir in the couscous, cover the pot, turn off the heat and let stand 5 minutes. Meanwhile, pulse-chop the mint in food processor very fine. Stir the mint and reserved ground nuts into the couscous as you fluff with a fork. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19180,"Carrot Cake with Ginger Mascarpone Frosting 2 cups sugar 1 1/3 cups vegetable oil 3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract 2 cups plus 1 tablespoon all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons kosher salt 1 pound carrots, grated by hand on a box grater 1 cup raisins
1 cup chopped walnuts Ginger Mascarpone Frosting (recipe follows) Crystallized ginger (not in syrup), chopped, for garnish 12 ounces Italian mascarpone cheese, at room temperature 4 ounces cream cheese, at room temperature 2 cups sifted confectioners' sugar 2 tablespoons heavy cream 1/2 teaspoon pure vanilla extract 1/3 cup minced crystallized ginger (not in syrup) 1/4 teaspoon kosher salt Instructions: Preheat the oven to 400?. Grease 2 (9-by-2-inch) round cake pans, line the bottoms with parchment paper and grease and flour the pans. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
In a medium bowl, toss the carrots, raisins, walnuts and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350? and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack and cool completely.
Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners' sugar, cream and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 19181,"Scallops and Penne Pasta in a Saffron Broth 1/2 pound sea scallops, sliced into rounds 1/2 pound shrimp, peeled and deveined 2 tablespoons olive oil 2 cloves garlic, minced 1/4 cup dry white wine 1 cup fish stock 1 cup clam juice 14-ounce can crushed tomatoes (about 2 cups) 4 carrots, peeled and sliced 1/4 to 1/2 teaspoon crumbled saffron 1/4 teaspoon dried orange peel Instructions: Bring a large pot of salted water to a boil. Add the penne pasta and cook until tender but still firm to the bite, about 10 minutes. In a skillet heat oil. Add garlic and saute for 10 seconds. Then add white wine, fish stock, crushed tomatoes, carrots, saffron and dried orange peel. Cover the skillet and simmer for 6 to 7 minutes or until carrots are tender. Add scallops and shrimp to the sauce. Then add snow peas and cook, uncovered for about 2 minutes. Season with salt and pepper and stir in butter. Transfer penne to a large shallow serving dish and ladle scallops and sauce over penne. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19182,"Chicken in a Hay Pot 1 whole chicken, cleaned and rinsed 4 pounds potatoes, peeled and quartered 2 pounds hay Salt and pepper to taste 2 cups chicken stock 3 tablespoons olive oil 1 head cabbage, sliced 4 cloves garlic 1 large red onion 1 tablespoon parsley Instructions: Add hay to the bottom of a pot. Season chicken with salt and pepper and place chicken and potatoes in a mesh strainer/steamer on top of hay. Surround chicken and potatoes on all sides and top with more hay. Add chicken stock to pot and cook on medium heat. Chicken should be infused with hay flavor after 45 minutes of cooking. Take chicken out of pot and cut into 8 pieces. Heat rondeau and add oil. When hot, add chicken. Brown chicken on all sides. Remove chicken and hold aside. Add garlic and red onion and saute until nicely brown. Add chicken back to rondeau and add in potatoes, cabbage and liquid from hay pot. Increase heat to high and cook until potatoes and cabbage are done and sauce has slightly thickened. Season with parsley, salt and pepper and serve. ","[Burgundy, Pinot Gris, Sauvignon Blanc, Tempranillo]" 19183,"Pureed Carrot Soup 2 tablespoons unsalted butter 1/4 cup finely chopped onion 1/2 teaspoon curry powder 2 cups finely chopped carrots 3 cups chicken broth Salt and pepper 1 teaspoon grated orange rind 1/4 cup orange juice Sour cream and finely sliced scallion or chives, for garnish Instructions: Heat 2 tablespoons butter in a saucepan. Cook onions, covered until soft. Stir in curry powder. Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender. Season to taste with salt and pepper. Puree in food processor or blender with orange rind and juice. Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning. Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 19184,"Grilled Shrimp Escabeche 1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and deveined 1/3 cup olive oil, plus 2 tablespoons Kosher salt and freshly ground pepper 1 large red onion, peeled, halved, and thinly sliced 4 cloves garlic, thinly sliced 2 serrano chiles, thinly sliced 1 teaspoon cumin seeds 1 teaspoon mustard seeds 2 cups white wine vinegar 2 bay leaves 8 sprigs cilantro 1/2 cup thinly sliced radishes 3 tablespoons torn cilantro leaves Instructions: Heat your grill to high. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Grill the shrimp for 1 to 2 minutes per side or until just cooked through. Transfer shrimp to a clean medium bowl. Heat 1/3 cup olive oil in a medium saucepan over medium heat. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, bay leaves, and cilantro and bring to a boil. Remove from the heat and immediately pour over the shrimp and stir to coat. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19185,"Hanger Steak Provencal 1 tablespoon herbes de Provence Coarse sea salt or gray salt 2 tablespoons olive oil 2 (1-pound) hanger steaks Instructions:

1. Set up a grill for both direct and indirect heat.
2. Mix together the herbes de Provence, large pinch salt, and olive oil; rub onto the steaks. Place the steaks on the hot grill over high heat until marked, about 2 minutes per side. Transfer to indirect heat, cover, and cook 12 minutes more for medium-rare.
3. Let rest 10 minutes. Slice, cutting across the grain. Sprinkle with salt and serve. ","[Rhone Blends, Syrah, Malbec, Tempranillo]" 19186,"Lacy Chocolate Oatmeal Cookie Sandwiches 8 tablespoons (1 stick) unsalted butter, melted 1 cup rolled oats (regular oatmeal) finely chopped, but not ground to a powder, in the food processor 1 cup sugar 1/2 teaspoon salt 1 large egg 1 teaspoon vanilla extract 1 teaspoon orange juice, strained 6 ounces semisweet or bittersweet chocolate, melted and cooled, for sandwiching the cookies 3 or 4 sheets or jelly roll pans covered with buttered foil Instructions: Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Pour the melted butter into a bowl; 1 at a time, stir in the remaining ingredients, except the chocolate, stirring smooth after each addition. Use a 1/2-teaspoon measure to drop the batter on the prepared pans. Space the cookies about 3 inches apart in all directions, to allow room for them to spread. Bake the cookies for about 8 to 10 minutes, or until they have spread and are brown around the edges and lighter toward the center. Slide the paper or foil onto racks to cool the cookies. When the cookies are completely cool, peel them off the foil and arrange half of them bottom side up on a pan. Use a small offset spatula to spread about 1/2 teaspoon of chocolate on each inverted cookie. Top with another cookie, bottom to bottom. Store the finished cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 19187,"The Skinny Tart 3/4stick/3oz/80g butter, melted and cooled, plus extra for greasing 10oz/270g store-bought phyllo pastry 4 tbsp apricot jelly Scant 2 1/2 cups/1lb 2oz/500g low- or no-fat strained, plain yogurt 2 tbsp honey Seeds of 1 vanilla bean or 1 tsp vanilla extract Small bunch of black seedless grapes, halved Bunch of redcurrants 1 dragon fruit, peeled and cubed (or use berries of your choice) 2 large figs, quartered Instructions: Special equipment: 12-hole muffin pan or cupcake pan Preheat the oven to 350 degrees F (180 degrees C) with the middle shelf ready. Grease the muffin or cupcake pan well. Cut the phyllo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of phyllo with lots of melted butter to stop them from burning in the oven, then push a phyllo square into a hole and add another phyllo square, you will need to layer up 3 to 4 pieces. Repeat until you have 8 holes filled. Place the phyllo cases into the oven for 5 minutes or so, giving them time to crisp up. Once they look golden brown and crispy, remove them from the oven and let cool for 10 minutes or so. Remove them from the muffin pan and place them on serving dishes. I always tend to break at least one when I take them out! Put the jelly in a small pan and heat gently until warm. Mix the yogurt, honey, and vanilla together in a bowl, then place a good dollop into each pastry shell. Now divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jelly to make a shiny glaze and serve. You can make all the component parts ahead of time and assemble the tarts at the last minute. You can also decorate with a sprig of fresh mint, or get creative with some raspberry jelly thinned and well mixed with some water and drizzle it on the plate for a touch of old-school food glamor. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 19188,"Maple Creme Brulee 2 cups heavy cream 1 vanilla bean, split lengthwise and seeds scraped out (pod reserved) 4 large egg yolks 6 tablespoons pure maple syrup (grade A; dark or robust) 2 tablespoons sugar, plus more for sprinkling
1/2 teaspoon maple extract
Pinch of salt Instructions: Preheat the oven to 325?. Bring the heavy cream and vanilla seeds and pod to a simmer in a medium saucepan over medium-high heat. Remove from the heat and let sit 15 minutes; remove the vanilla pod. Make the custard: Whisk the egg yolks, maple syrup, sugar, maple extract and salt in a medium bowl until smooth. Gradually add 1/2 cup of the warm cream mixture, whisking constantly until combined. Whisk in another 1/2 cup, then whisk in the rest. Strain through a fine-mesh sieve into a large liquid measuring cup. Set four 6-ounce ramekins in a large roasting pan; divide the custard among the ramekins. Carefully pour boiling water into the roasting pan so it comes halfway up the sides of the ramekins. Cover the roasting pan with foil and carefully transfer to the oven. Bake until the custard is set but the centers still jiggle slightly, 30 to 40 minutes. Uncover and remove the ramekins from the water bath; transfer to a baking sheet and let cool to room temperature. Refrigerate until chilled and set, at least 2 hours or overnight. Working with one ramekin at a time, sprinkle the custard with 1 to 2 teaspoons sugar and melt with a kitchen torch, moving the flame back and forth over the sugar until melted. Let harden, about 5 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 19189,"Bacon and Brussels Sprout Mac and Cheese 4 cups Brussels sprouts, on the larger side, or 1 large stalk Salt 1 tablespoon EVOO 4 ounces center-cut bacon or pancetta, chopped 3 tablespoons butter 3 to 4 cloves garlic, chopped 1 onion, chopped Freshly ground black pepper 3 tablespoons flour 1/2 cup dry white wine 1 cup grated Parmigiano-Reggiano 1 cup chicken stock 3 cups whole milk Freshly grated nutmeg 1 pound cavatappi, hollow short curls of pasta with lines, or penne 1 cup shredded white sharp Cheddar 1 cup shredded gruyere Instructions: Preheat the oven to 375 degrees F.
With a sharp paring knife, core the Brussels sprouts and separate the leaves; place in a large bowl.
Heat a large pot of water to boil and salt the water. Parboil the leaves to tender crisp, 2 minutes. Remove with a spider, drain and cool. Dry the leaves on a kitchen towel. Add more water to fill the pot back up for the pasta, return to a boil.
Heat a saucepot over medium heat; add the EVOO and brown the bacon. Remove and drain. Pour off most of the drippings, then add the butter and melt. Add the garlic and onions, stir 5 minutes. Add a little salt and pepper, then stir in the flour for 1 minute. Whisk in the wine to deglaze the saucepot. Whisk in the stock and then the milk. Season with a little bit of nutmeg. Thicken the sauce to coat the back of a spoon. Reduce the heat to low.
Boil the pasta to just shy of al dente, 5 to 6 minutes, drain.
Stir two-thirds each of the Cheddar, gruyere and Parmigiano-Reggiano into the sauce in a figure-eight motion. Drain the pasta, then toss with the Brussels sprouts, bacon and sauce, and pour into a baking dish. Top with the remaining cheese. Cool and store for a make-ahead meal, or bake to serve. Place into the oven and bake until heated through and bubbly and brown on top. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barbera]

" 19190,"Ginger Poached Pear in Lingonberry Broth 4 tablespoons. sugar Juice from 1 lemon 2 quarts cold water 1 cinnamon stick 1 1/2 tablespoons. fresh ginger 1/2 cup white wine 4 small pears, peeled 3 sheets phyllo pastry 2 tablespoons. melted butter 4 vanilla beans (soaked in cold water to soften) 2 cups lingonberries 1 cinnamon stick 2 cloves 1/2 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/2 cup brown sugar Zest from 1 orange 2 cups water Instructions: Combine first 6 ingredients in a large saucepan and bring to a boil over medium high heat. Add pears and reduce heat to a simmer until pears are soft (approximately 10-15 minutes). Remove from heat, reserve pears and discard poaching liquid. Pat pears dry with kitchen towel. Spread the phyllo sheets out on top of each other on a cutting board or other smooth surface and cut into 4 squares with a chef's knife. Dab sheets with melted butter and place pear on each section. Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean. Place pears on a baking dish and cover with aluminum foil. Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes. Combine all ingredients in a large saucepan over low heat. Heat through without bringing to a boil. Arrange pears in a large bowl and pour lingonberry broth over the pears. If desired, serve with two scoops of vanilla ice cream. Yield: 4 servings ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 19191,"Musaengchae 1 pound Korean radish (see Cook's Note), peeled and cut into 1/8-inch-thick julienne strips (3 to 4 cups) Kosher salt 3 tablespoons coarsely or finely ground gochugaru (Korean red cl flakes) 2 tablespoons fish sauce 1 tablespoon rice vinegar 1/2 teaspoon sugar 4 cloves garlic, minced 1 pound Korean radish, peeled and cut into 1/8-inch-thick julienne strips (3 to 4 cups) 1 medium carrot, cut into 1/8-inch-thick julienne strips (about 1 cup) Kosher salt 1/4 cup rice vinegar 3 tablespoons sugar 4 cloves garlic, minced 1/8-inch piece ginger, minced or grated (about 1/2 teaspoon) Instructions: For the spicy radish salad: Combine the radishes with 1 teaspoon salt in a large mixing bowl and let sit at room temperature until the radishes bend without snapping and lose about a quarter of their volume, about 20 minutes. (The radishes will release liquid; do not drain.) Add the gochugaru, fish sauce, rice vinegar, sugar and garlic and mix well using your hands. Let sit at room temperature for 30 minutes, then cover and refrigerate at least 8 hours before serving. Refrigerate in an airtight container for up to 7 days. For the sweet pickled radish salad: Combine the radishes, carrots and 1 tablespoon salt in a large mixing bowl and let sit at room temperature, tossing once halfway through, until the radishes and carrots are flexible and bend without snapping, about 20 minutes. (The vegetables will release liquid; do not drain.)
Add the rice vinegar, sugar, garlic and ginger and mix well using your hands. Let sit at room temperature for 30 minutes, then cover and refrigerate at least 8 hours before serving. Refrigerate in an airtight container for up to 7 days. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 19192,"Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy 6 slices marble rye bread 4 tablespoons softened butter, divided 2 1/2 pounds turkey breast cutlets Salt and pepper 3 teaspoons poultry seasoning, divided, plus 1 teaspoon 4 tablespoons extra-virgin olive oil, divided 2 tablespoons all-purpose flour 1 quart turkey broth (recommended: College Inn brand) or chicken stock (recommended: Kitchen Basics) in a re-sealable paper box 1 pound mushrooms, chopped 2 ribs celery, from the heart, chopped with leafy green tops 1 cup water chestnuts, 1 small can, drained, chopped 3 scallions, chopped 2 tablespoons fresh parsley leaves, chopped Instructions: Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F. Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning \u2013 just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste. Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19193,"One Big Philly Pretzel Flour, for dusting 1 (14-ounce) package refrigerated pizza dough 1 egg, lightly beaten Kosher salt Spicy mustard, for serving (recommended: Gulden's) Instructions: Preheat oven 450 degrees F. Lightly flour a clean work surface. Knead dough into a ball. Roll dough out into a large rope. Form a large figure-8 with the dough on a baking sheet. Brush with the egg and sprinkle generously with salt. Bake 15 to 20 minutes until risen and nicely browned. Let cool before serving. Serve with good, spicy mustard. ","[Pinot Grigio, Riesling, Gewrztraminer]" 19194,"Cornbread Stuffing with Sausage and Apples 1 pound bulk Italian sausage, sweet or hot 1/2 cup butter, 1 large Spanish onion, chopped 4 ribs celery, chopped 2 Granny Smith apples, peeled, cored and diced into 1/2 inch cubes 1 tablespoon rubbed sage, crumbled 1 teaspoon thyme leaves, chopped 4 cups cornbread croutons 4 cups white bread croutons 2 1/2 cups chicken broth Instructions: Preheat oven to 375 degrees F. Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19195,"Round 2 Recipe - Web - Cinnamon Roll French Toast 4 reserved and baked cinnamon rolls from Apple Walnut Sticky Buns recipe 2 large eggs 1/4 cup milk 1 teaspoon vanilla extract Reserved vanilla frosting from Apple Walnut Sticky Buns recipe 2 tablespoons molasses Warm water Instructions: Preheat a griddle over medium-high heat. Slice each cinnamon bun in half lengthwise. (Works best when the cinnamon buns are slightly stale.) In a shallow baking dish or pie plate, whisk together the eggs, milk, and vanilla. Dip the rolls into the egg mixture, flipping to coat completely. Cook on the griddle until golden brown on both sides, about 2 minutes per side. In a small bowl, whisk together the frosting and molasses and add enough warm water to create a pourable syrup consistency. Arrange on serving plate and drizzle with the warm syrup. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 19196,"Slow Cooker Split Pea Soup with Chorizo 1 pound green split peas 10 cups reduced-sodium chicken broth 1/2 pound diced chorizo or andouille sausage 1 1/2 cups diced carrot 1 cup diced shallot 1 cup diced celery 2 cloves garlic, minced 2 bay leaves Salt and freshly ground black pepper Instructions: Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 19197,"Grilled Romaine with Spicy Caesar Dressing 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 2 tablespoons red wine vinegar 1/4 small red onion, coarsely chopped 6 cloves roasted garlic 3 anchovies 1 chipotle in adobo 2 dashes hot sauce 1 to 2 tablespoons honey Salt and freshly ground black pepper 1/2 cup canola oil, plus more for brushing on the romaine 1/4 cup grated Parmesan, plus shaved Parmesan, for garnish 1 large head romaine lettuce, outer leaves removed, cut in half from tip to root Instructions: Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the Parmesan and blend a few seconds longer. Heat grill to high. Brush romaine with oil and season with salt and pepper; place on the grill cut-side down and grill for 30 to 40 seconds or until slightly charred. Arrange lettuce on large platter, drizzle with the dressing and garnish with shaved Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 19198,"Pesto Meatballs 1 pound ground turkey 1/2 cup breadcrumbs 3/4 cup prepared pesto 1/4 cup milk 1/4 cup grated Parmesan Olive oil 1 cup chicken broth 1/2 cup heavy cream Instructions: In a bowl, mix the turkey with the breadcrumbs, 1/2 cup pesto, the milk and grated Parmesan; form into small balls. Heat a thin layer of olive oil in a nonstick skillet over medium heat. Cook the meatballs until just browned, then add the chicken broth and remaining 1/4 cup pesto and simmer until cooked through. Stir in the heavy cream and simmer until the sauce is slightly thickened. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 19199,"Spicy Glazed Popcorn Shrimp 1 package frozen popcorn shrimp (about 18 ounces) 1/4 cup Thai chili sauce
2 tablespoons mayonnaise 1 1/2 tablespoons honey 1 tablespoon sriracha
4 lettuce leaves, for serving Chopped scallions, for garnish Instructions: Cook the shrimp according to the package instructions. Meanwhile, combine the Thai chili sauce, mayonnaise, honey and sriracha in a bowl and whisk until fully combined. Toss the cooked shrimp in the mayo mixture while it's still hot. Put the lettuce leaves down on a plate and spoon the shrimp over the lettuce. Sprinkle with scallions and serve. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 19200,"Summer Lettuce Wraps with Sopressata, Mozzarella & Olives 8 ounces fresh mozzarella, cubed 8 ounces sopressata, cubed or sliced 8 ounces cherry tomatoes, quartered 6 ounces marinated olives, drained
1 roasted red pepper, drained and chopped
1/4 cup jarred pepperoncini, drained and chopped Red Wine Vinaigrette, recipe follows Kosher salt and cracked black pepper Kosher salt and cracked black pepper
16 leaves Boston Bibb lettuce 1/4 cup red wine vinegar 1 teaspoon honey 1 teaspoon mustard 1/4 cup olive oil Kosher salt and freshly cracked black pepper Instructions: In a large mixing bowl, mix together the mozzarella, sopressata, cherry tomatoes, olives, roasted red pepper and pepperoncini. Toss the salad mixture with the Red Wine Vinaigrette.
Season with salt and pepper. Let this marinate for 30 minutes before serving.
Serve the lettuce cups alongside the antipasto salad. Be sure to use a slotted spoon when serving to drain off any excess marinade, so the lettuce doesn't get soggy. For the vinaigrette: In a small mixing bowl, whisk together vinegar, honey and mustard. Once combined, slowly add olive oil in steady stream while whisking. Season with salt and pepper. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 19201,"Butch's Baked Beans One 28-ounce can baked beans (recommended: Bush's Baked Beans) 1/4 small onion, diced 1/4 cup ketchup 2 tablespoons spicy mustard 2 tablespoons brown sugar 1/2 cup chopped or pulled pork shoulder meat Instructions: Put the beans and onions in a saucepan and heat over medium-high heat until it bubbles. Add ketchup, mustard, and brown sugar. Heat another 5 minutes. When ready to serve, sprinkle the pork meat across the top. Enjoy! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 19202,"Chick and Egg Cupcake 1 Vanilla Cupcake, recipe follows About 1/3 cup White Fluff Frosting, recipe follows Green Coconut Grass, recipe follows 6 small candied malt balls (2 yellow, 2 pink, 2 white) 1 yellow chick peep White Airhead candy 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt 1/4 cup whole milk 2 teaspoons pure vanilla extract 10 tablespoons unsalted butter, softened 5 cups confectioners' sugar 1/2 cup marshmallow fluff Pinch fine salt 2 cups sweetened shredded coconut 1 to 2 teaspoons liquid green food coloring 1/2 to 1 teaspoon liquid yellow food coloring Instructions: Frost a cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Whisk the milk and vanilla extract together in a small bowl. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available. Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer. Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19203,"Wild Rice Pilaf with Nuts and Lemon 1 tablespoon extra-virgin olive oil 1/4 cup pine nuts 2 to 3 cloves garlic, smashed 1 to 2 strips lemon zest 3 sprigs fresh thyme 1 cup wild rice, preferably whole not broken 4 cups low-sodium chicken broth 2 teaspoons kosher salt, plus extra for seasoning 1 bunch scallions (white and green), thinly sliced (3/4 cup) Freshly ground black pepper Instructions: Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.) Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19204,"Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint 1/4 cup kosher salt 1 tablespoon honey 4 cloves garlic, peeled and smashed One 1-inch piece of ginger, peeled and smashed 5 pounds chicken wings, separated at joint, tips discarded 1/2 cup rice wine vinegar 1/4 cup sugar 1 tablespoon soy sauce 1 cup (about 10 pieces) Medjool dates, split lengthwise, pits removed and finely diced 4 to 5 scallions, cut thinly on the bias 1 Fresno cl, halved lengthwise and finely sliced Canola oil, for grilling Kosher salt and freshly cracked black pepper 3 tablespoons smoked paprika 2 tablespoons toasted sesame oil 1/4 cup lightly packed fresh cilantro leaves, chopped 1/4 cup lightly packed fresh mint leaves, chopped Instructions: Begin by making the brine: In a large bowl, combine 6 cups water, the salt, honey, garlic and ginger. Stir until the salt is dissolved, and then add the wings. Cover and leave in the refrigerator for 1 to 2 hours.
Prepare the quick pickle mixture: In a large bowl, combine the rice wine vinegar, sugar and soy. Stir well until the sugar dissolves. Add the dates, scallions and cl to the mixture. Set aside while you cook the wings. Once the wings have brined, drain and set out on kitchen towels to dry well. Preheat an outdoor grill and wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface. Sprinkle the wings with salt and pepper, and then lightly toss in a mixture of smoked paprika and sesame oil. Place the wings on the grill and cook for 17 to 20 minutes, turning halfway through, so they brown evenly all over and cook through.
When done, remove the wings to a large bowl. Add the chopped herbs to the pickled date mixture, toss to combine and add to the bowl with the wings. Toss to coat evenly, and then transfer to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 19205,"Buttery Triple Berry Bars Crisco? Original No-Stick Cooking Spray 1 cup butter 1 cup sugar 2 large egg yolks 2 cups Pillsbury BEST? All Purpose Flour 2/3 cup chopped walnuts or pecans 1/2 cup Smucker's? Orchard's Finest? Northwest Triple Berry Preserves Instructions: HEAT oven to 325 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray. BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts. SPREAD half of batter evenly into prepared pan. Spread with preserves. Top with remaining batter dropped by spoonfuls. BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 19206,"White Corn Pudding 6 ears white corn 1 sweet red pepper, ribs and seeds removed, finely diced, about 1/2 cup 1 small vidalia onion, grated, about 1/2 cup 2 cups milk 4 eggs 1 teaspoon salt 1 teaspoon ground white pepper 1/2 teaspoon cayenne pepper 2 tablespoons butter Instructions: Preheat an oven to 375 degrees. Using a sharp knife remove the corn from the ear and place the cut corn into a bowl. Add the red pepper and onion to the corn. Combine the milk and eggs and whisk well. Add the salt, pepper and cayenne to the milk, pour the corn mixture into the milk and stir well. Lightly butter a large casserole, individual souffle dishes or pudding cups with the butter. Pour the milk-corn mixture into the souffle dishes and place into a roasting pan. The puddings will be baked in a water bath to keep them light and delicate. Place the pan on the middle shelf of the oven and fill the roasting pan halfway with warm water. Cover the pan with aluminum foil and push the rack back into the oven. Cook the puddings for 35 to 40 minutes or until the puddings are firm but not rubbery.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19207,"Ricotta Pancakes 2 cups water 1/3 cup sugar 1/3 cup honey 1 1/2 teaspoons vanilla extract 2 cups pancake and waffle mix (recommended: Krusteaz) 1 cup whole milk ricotta cheese 2/3 cup frozen blueberries Melted butter Instructions: Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm. Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries. Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19208,"Orecchiette with Toasted Breadcrumbs 1 pound dried orecchiette or other small shaped pasta 3/4 cup extra-virgin olive oil 2/3 cup Italian seasoned dried bread crumbs Sea salt and freshly ground black pepper 1/4 cup grated Parmesan 1 cup finely chopped prosciutto 2 tablespoons chopped fresh parsley leaves Instructions: In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes. Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside. Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 19209,"Low Carb Cheesy Cauliflower Breadsticks Nonstick cooking spray, for coating the parchment 1 small head cauliflower, chopped into florets (about 4 cups) 1 small clove garlic 1/2 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional 2 large eggs, beaten 2 cups shredded Cheddar (about 8 ounces) 1 cup shredded Parmesan (about 5 ounces) Kosher salt and freshly ground black pepper Marinara sauce, for dipping Instructions: Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment and coat with cooking spray. Add the cauliflower and garlic to a food processor and pulse until finely ground and the consistency of couscous. Transfer the cauliflower mixture to a large bowl. Add the Italian seasoning, red pepper flakes if using, eggs, 1 cup Cheddar, 1/2 cup Parmesan, 1/2 teaspoon salt and a few grinds of pepper and combine until the mixture holds together when squeezed.
Spread the cauliflower mixture into an 8-by-12-inch rectangle about a 1/4 inch thick on the prepared baking sheet. Use the straight edge of the parchment as your guide to keep the cauliflower mixture edges straight too. Bake until the crust turns golden brown all over, 18 to 20 minutes.
Remove the baking sheet from the oven and lay another piece of parchment on top of the crust. Fit a second rimmed baking sheet on top so the bottom of the baking sheet is touching the parchment. Using oven mitts, hold the 2 baking sheets together and flip them over so the crust is now on the parchment on the upside-down baking sheet. Remove the first parchment from the crust, cut the crust into 1 1/2-inch-thick strips (you should have 8 to 9 strips) and spread them apart a little. Sprinkle with the remaining 1 cup Cheddar and 1/2 cup Parmesan. Bake on the upside-down baking sheet until the cheese is melted and turning brown in spots and the visible crust is a deep golden brown, 8 to 10 minutes.
Let cool for 5 minutes, then transfer the sticks on the parchment to a serving plate and serve with the marinara sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19210,"Deviled Eggs with Candied Bacon 1 1/2 tablespoons light brown sugar Cayenne pepper Pinch ground cinnamon 1/8 pound thick-cut bacon (about 3 strips) 8 large eggs, straight from the refrigerator 1/4 to 1/2 cup mayonnaise, or as much as desired 2 teaspoons whole grain mustard 1 tablespoon finely chopped fresh dill, plus more for garnish 1 tablespoon cider vinegar 1 teaspoon Worcestershire sauce 2 scallions, minced 1/2 teaspoon kosher salt Paprika, for garnish Instructions: Preheat the oven to 350 degrees F. In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs. Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge. Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt. Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth. Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving. Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious. Plastic bags are a great tool to use in place of a piping bag, easy and disposable. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 19211,"Chocolate Frame 32 ounces flour for molding, as needed 32 ounces bittersweet chocolate, tempered Vegetable oil Instructions: You can make your chocolate frame any size you would like, however, if you were planning to use it around a chocolate \canvas, your frame should be the appropriate size. Whatever the case, your first step is to make the frame template. If you want your frame to be square, you will only need one piece of wood, if you would like it to be rectangular, you will need two. Choose a piece of wood that is the length and texture you would like for your frame. Using a mitre box, cut the one or two frame template pieces exactly to size. Both ends should be cut on an angle, and the back should have 2 nails sticking out of it. Using a whisk, lighten the flour by incorporating a little air. Spread a 2-inch thick layer of flour on top of a large sheet pan (or directly on the work surface, if the frame you are making requires more space). The amount of flour required will depend on the size of the chocolate frame. Press each piece of the frame template into the flour, immersing it completely and using even pressure, then carefully and delicately lift it out. Place the bittersweet chocolate in a piping bag with no tip. Placing the tip of the piping bag as close as possible to the flour/relief, carefully fill the space with chocolate and allow it to set for about 30 minutes. When the chocolate has set, lift it from the flour. If you would like an antique look, leave the flour on the chocolate piece, otherwise, clean it off using a strong bristled pastry brush or nailbrush. Please note: It is better to place the melted chocolate in a piping bag and pipe it into the flour. If you pour the chocolate from a spouted container, the weight of the chocolate as it falls can damage the delicate flour mold. If you are using a chocolate canvas, place it on the work surface in front of you. Position the chocolate frame pieces on top of the canvas along the edges. Trim to fit if necessary. Lift one frame piece and, using a cornet filled with chocolate, draw a line directly onto the canvas in its place. Reposition the chocolate frame piece so it is \glued\ to the canvas. Repeat with the other three frame pieces. To finish, you can use a pastry brush dipped in vegetable oil to apply a thin coat to the chocolate frame. This will give it a slight shine. Special Equipment: Wooden frame template. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 19212,"Spicy Stir Fry 6 ounces grilled chicken breast, diced 2 cups raw fresh spinach 1 cup grape or cherry tomatoes 1/2 avocado, diced 2 ounces hot sauce, any brand you prefer Instructions: Heat a large wok over high heat. Place the chicken, spinach, tomatoes and avocado in the wok and toss. Add the hot sauce and stir fry for 2 to 3 minutes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 19213,"Tomato Soup and Grilled Cheese 1 tablespoon olive oil 2 tablespoons butter, plus some softened butter for the sandwiches
4 cloves garlic, sliced or chopped
2 onions, chopped
2 tablespoons fresh thyme leaves, chopped
1 round tablespoon smoked sweet paprika
Salt and pepper
2 tablespoons tomato paste
One 32-ounce can San Marzano tomatoes
4 cups chicken or vegetable stock
8 slices pumpernickel bread
8 slices emmentaler cheese
1/4 cup heavy cream
1/4 cup finely chopped chives, for garnish
Instructions: Preheat a griddle pan over medium heat for the grilled cheese. Heat a medium soup pot over medium-high heat. Add the oil and then melt 2 tablespoons of the butter into the oil. Add the garlic, onions, thyme, paprika and some salt and pepper, then partially cover the pot and cook to soften, 10 minutes. Stir in the tomato paste and cook until fragrant, 2 minutes. Deglaze the pan with 2 cups of the chicken stock and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into the pot and add the remaining 2 cups stock. Simmer at a low bubble while you make the grilled cheese. Lightly butter one side of each slice of bread. Place 2 slices of cheese between 2 slices of bread, buttered-side facing out. Grill the sandwiches until crispy and the cheese melts. Stir the cream into the tomato soup right before serving. Serve in shallow bowls with chives to garnish and grilled cheese for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19214,"Braised Turnips 4 tablespoons butter 2 pounds baby turnips with greens, turnips quartered and greens chopped
2 pounds baby turnips with greens, turnips quartered and greens chopped 1 cup chicken stock
2 tablespoons cider vinegar
Salt and freshly ground black pepper Instructions: Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve. ","[Chardonnay, Riesling, Gewrztraminer]" 19215,"Cheddar Cheese Apple Pie 2 1/2 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon fine sea salt 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 1 cup coarsely grated sharp cheddar cheese, firmly packed 5 tablespoons ice water, or more as needed 1 1/2 tablespoons cornstarch 1/3 cup sugar 6 (6 to 7-ounce) Golden Delicious apples, peeled, cored, and thinly sliced 1 tablespoon fresh lemon juice 1/2 teaspoon grated fresh lemon zest Pinch fine sea salt 2 tablespoons (1/4 stick) chilled unsalted butter, diced Instructions: For the crust: In a food processor, mix the flour, sugar, and salt and blend for 5 seconds. Add the chilled butter and pulse until the dough looks like fine meal. Add the cheese and pulse 5 times. Transfer the mixture to a large bowl and sprinkle with 5 tablespoons of ice water. Use a fork to fluff the mixture until moist clumps form. Add more ice water by the tablespoonful if the mixture is dry. Gather the dough into a ball and divide in half. Shape each half into a disk. Wrap in plastic and chill at least 1 hour. For the filling: Preheat the oven to 400 degrees F. In a large bowl, mix the cornstarch and sugar, making sure there are no lumps in the cornstarch. Mix in the apples, lemon juice, zest, and salt. On a lightly floured surface, roll out 1 of the dough disks into a 13-inch round. Transfer the dough to a 9-inch diameter deep-dish glass pie dish and brush the overhang with water. Pour the filling into the dough-lined dish and dot it with the 2 tablespoons butter. On the same lightly floured surface, roll out the second dough disk into a 12-inch round. Place the dough on top of the filling. Press the overhang of the bottom and top dough pieces together to seal. Cut the overhang to 1/2-inch. Fold the overhang under and crimp decoratively, forming a high-standing rim. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape. Bake the pie until golden brown, about 30 minutes. Cover the crust edge with foil and reduce the oven temperature to 375 degrees F. Bake the pie until the filling bubbles thickly in the center, about 30 minutes. Cool pie on a rack for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19216,"Smothered Pork Chops 7 tablespoons salted butter 4 tablespoons olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 teaspoon seasoned salt
1 teaspoon lemon pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup plus 3 tablespoons all-purpose flour
6 to 8 thin-cut breakfast pork chops
1 1/2 cups low-sodium chicken stock
1 tablespoon cream Smashed Red Potatoes, recipe follows, for serving 6 large red potatoes 6 tablespoons salted butter
Pinch kosher salt
Pinch freshly ground black pepper Instructions: Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat. Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes. Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture. Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside. To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce. Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes. Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 19217,"Classic Eggnog 2 large eggs, plus 1 egg yolk 1/2 cup sugar 2 1/2 cups milk 1 cup heavy cream 1/2 teaspoon pure vanilla extract 1/4 teaspoon freshly grated nutmeg, plus more for garnish 1/2 cup cold rum or brandy (optional) Cinnamon sticks, for garnish Instructions: Whisk the whole eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165? F, about 5 minutes. (Do not boil or the eggs will curdle.) Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour, then cover and refrigerate until cold, at least 2 hours or up to 1 week. Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk in the chilled eggnog mixture, then whisk in the rum, if using. Pour into glasses and garnish with nutmeg and cinnamon sticks. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]" 19218,"Red Snapper Braised with Rosemary, New Potatoes, and Garlic Confit 1/4 cup extra-virgin olive oil 1 pound small potatoes, such as ruby crescents, cut into 1/8-inch thick rounds 1 medium onion, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme Coarse salt and freshly ground white pepper 1/2 cup extra-virgin olive oil, plus more as needed 20 cloves roasted garlic 1 sprig fresh rosemary 4 (7-ounce) skin-on red snapper fillets Coarse salt and freshly ground white pepper 3/4 cup dry white wine 2 cups clam broth, plus more as needed 2 ripe tomatoes, peeled, seeded and cut into 1/4-inch dice 16 Kalamata olives, pitted and coarsely chopped (about 1/3 cup) 2 tablespoons roughly chopped fresh flat-leaf parsley 8 thin-sliced rounds lemon Instructions: Preheat the oven to 400 degrees F. Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat. Add the potatoes and cook, stirring, until soft, about 10 minutes. (The potatoes shouldn't brown.) Add the onion, rosemary, and thyme, and season with salt and pepper. Cook, covered, until the onions soften, about 5 minutes. Transfer the potatoes to bowl and set aside. (The potatoes may be made up to 3 days in advance and refrigerated.) Make the snapper: Heat the oil in the ovenproof skillet over medium heat. Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them. Season the snapper with salt and pepper. Place 1 fillet on top of each mound. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Pour in the clam broth. Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes. Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates. Return the skillet to high heat and boil until lightly thickened, about 2 minutes. Add the tomatoes, olives and parsley and cook for 15 seconds. Taste for balance, adding some olive oil or more clam broth, if desired. Season with salt and pepper. Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat. Serve immediately, garnished with the lemon slices, with the sauce passed on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 19219,"Kiwi and Lime Soup with Sea Salt 1/2 seedless watermelon 2 kiwis 2 limes 1/4 cup sugar Coarse or gray salt, to taste Instructions: Peel the watermelon and cut into slabs, like fillets. Using the most seedless portions, cut watermelon flesh into 1 1/2-inch cubes. Using a small melon baler or a demi-tasse spoon, hollow out a depression in the top to form a little cup. Peel and roughly cut up the kiwis. Place the pieces in a blender or food processor with the lime juice and the sugar. Puree then strain out the seeds. Add a few seeds back to show it is kiwi. Place watermelon cubes on a platter and fill the depression with the kiwi puree. Serve cold and lightly sprinkled with course salt, and eat with your fingers! ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 19220,"Garlic Butter Mushrooms 4 tablespoons salted butter One 10-ounce package small white button mushrooms, cleaned, stems removed if mushrooms are large Kosher salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
Zest and juice of 1 lemon
2 tablespoons chopped fresh parsley
Instructions: Melt 3 tablespoons of the butter in a saut pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19221,"Beef Kefta With Melon Slaw 1/2 cup lightly packed whole-wheat sourdough bread cubes 1/4 cup walnuts 2 medium red onions; 1 grated, 1 halved and thinly sliced 1 1/2 teaspoons paprika 1/2 teaspoon ground cinnamon 1 1/2 teaspoons dried mint 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh dill 1/2 cup fresh parsley 1 1/2 pounds ground beef chuck 1/2 firm ripe cantaloupe, cut into matchsticks 1 tablespoon lemon juice Extra-virgin olive oil, for brushing Instructions: Soak the bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, 1 teaspoon paprika, cinnamon, mint, cumin, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 tablespoon dill and the parsley; pulse until smooth. Knead the spice paste and beef in a bowl. Form into 8 egg-shaped pieces, then flatten into 1/2-inch-thick oval patties. Refrigerate for 10 minutes. Meanwhile, soak the sliced red onion in ice water; drain. Toss the cantaloupe, lemon juice, 1 teaspoon salt, onion slices and the remaining 1 tablespoon dill and 1/2 teaspoon paprika in a bowl. Preheat the grill to medium-high. Brush the patties with olive oil. Grill about 5 minutes; flip and continue grilling until cooked through but still moist, 4 more minutes. Serve with the melon slaw. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 19222,"Grilled Chicken Tacos with Tomatillos and Queso Fresco 1/4 cup fresh lime juice 2 garlic cloves, sliced 1 chipotle cl in adobo, coarsely chopped Kosher salt 2 large boneless, skinless chicken breasts, cut into 1-inch pieces (1 pound) Nonstick cooking spray 4 (8-inch) flour tortillas 1 pound tomatillos, removed from husk and rinsed 1 tablespoon olive oil 2 cups shredded romaine lettuce 2 ounces queso fresco, crumbled, about 1/3 cup Chopped onion, cilantro sprigs, and lime wedges for serving Instructions: Combine the lime juice, garlic and chipotle cl in a medium nonreactive bowl; season with salt. Add the chicken, toss well to coat, and refrigerate 2 hours. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers lightly misted with cooking spray. Preheat the grill to medium. Mist the tortillas with cooking spray. Add the tortillas to the grill; cook, turning once, until lightly toasted, about 1 to 2 minutes per tortilla. Meanwhile, add the chicken and the whole tomatillos to the grill; cook, turning often, until tomatillos are charred and chicken is cooked through, 4 to 6 minutes. Remove the skewers from the chicken. Coarsely chop the tomatillos and toss with oil and salt to taste. Place toasted tortillas on plates; generously top with romaine, tomatillos, chicken, and queso fresco. Serve with onion, cilantro sprigs, and a lime wedge if desired. ","[Syrah, Tempranillo, Garnacha, Barbera]" 19223,"Meatball-Stuffed Biscuits 1/2 cup panko breadcrumbs 1/4 cup whole milk
1 pound ground pork
1/2 cup grated Parmesan
1 teaspoon kosher salt
1 teaspoon fennel seeds
1/2 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
A few pinches of crushed red pepper
1 large egg
1/2 bunch fresh flat-leaf parsley, finely chopped
Freshly ground black pepper Olive oil or flavorless oil, for cooking
Two 16-ounce cans refrigerated buttermilk biscuits (8 biscuits in each can) 8 thick deli slices mozzarella, cut in half 2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
A pinch of crushed red pepper
A handful of fresh flat-leaf parsley, finely chopped
1/4 cup grated Parmesan
Flaky salt
1 cup marinara sauce, warmed, for serving
Instructions: For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter. Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly. For the biscuits: Preheat the oven to 375 degrees F. Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes. Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes. When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 19224,"Wassail 6 small Fuji apples, cored 1 cup brown sugar 1 cup water 72 ounces ale 750 ml Madeira 10 whole cloves 10 whole allspice berries 1 cinnamon stick, 2-inches long 1 teaspoon ground ginger 1 teaspoon ground nutmeg 6 large eggs, separated Instructions: Preheat the oven to 350 degrees F. Put the apples into an 8 by 8-inch glass baking dish. Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them. Pour the water into the bottom of the dish and bake until tender, about 45 minutes. Pour the ale and Madeira into a large slow cooker. Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg. Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F. Do not boil. Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form. Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes. Add the egg whites to the yolks and using the hand mixer, beat, just until combined. Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed. Return this mixture to the slow cooker and whisk to combine. Add the apples and the liquid from the baking dish to the wassail and stir to combine. Ladle into cups and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19225,"Chunky Guacamole: Guacamole Picado 1/2 small onion, very finely chopped 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped 1 ripe, medium-large tomato, cored and very finely chopped, optional 1 clove garlic, peeled and very finely chopped, optional 10 sprigs fresh cilantro, chopped, optional 3 ripe, medium-size avocados Salt, about 1/2 teaspoon 1/2 lime, juiced, optional Additional chopped onion, fresh cilantro, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese, for garnish Instructions: In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro. Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl. Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend. The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 19226,"Pad Thai 8 ounces rice stick noodles 1/3 cup lime juice 1/3 cup water 3 tablespoons fish sauce 1 tablespoon rice vinegar 3 tablespoons sugar 1/2 teaspoon cayenne 2 teaspoons roasted peanut oil 2 cloves garlic, finely minced 1 shallot, finely minced 1/2 pound peeled and deveined shrimp, cut into small pieces 2 eggs, lightly beaten 1/4 cup roasted, unsalted peanuts, roughly chopped 4 cups bean sprouts 1 cup thinly sliced scallions, about two small bunches 1 cup loosely packed cilantro leaves Instructions: Cover noodles with boiling water. Soak 20 minutes or until soft but not fully \cooked. Drain and set aside. In a small non-reactive bowl whisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and oil. Set aside. Add oil, garlic, shallots and shrimp to 12-inch, non-stick skillet. Turn heat to medium high and cook until shrimp is mostly pink about 3 to 4 minutes. Add eggs, stir and scramble until just moist. Add noodles, fish sauce mixture, peanuts, sprouts and scallions. Using a pair of tongs or 2 large spoons, toss until noodles are evenly coated. Add the cilantro. Cook tossing constantly until noodles are tender and sauce has thickened slightly, about 3 to 4 minutes more. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19227,"Pain Perdu with Blueberries and Orange 4 large eggs, at room temperature 1/2 cup milk 2 teaspoons orange zest (from about 1/2 medium orange) 1/4 teaspoon ground cinnamon 4 (1/2-inch thick) slices whole grain bread or country white bread, preferably 1 day old 1 medium orange 3/4 cup sugar 1/2 cup water 1/4 cup orange liqueur or fresh orange juice 2 star anise pods 1 cinnamon stick or 1/4 teaspoon ground cinnamon 2 tablespoons unsalted butter, at room temperature 1 cup (about 6 ounces) fresh blueberries 2 tablespoons finely chopped fresh mint leaves Powdered sugar, for dusting Instructions: For the toast: In a medium bowl, whisk the eggs, milk, orange zest, and cinnamon together until smooth. Pour the mixture into a 9-by-13-inch casserole. Add the bread slices in a single layer. Let the bread soak for 10 minutes, turning once. For the syrup: Peel the orange and remove the white pith. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and place in a small saucepan. Add the sugar, water, orange liqueur or orange juice, if using, star anise, and cinnamon stick. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Simmer for 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove the star anise pods and cinnamon stick and discard. Preheat a griddle or large nonstick skillet over medium-low heat and add the butter. Using a spatula, remove the bread slices from the egg mixture, allowing any excess liquid to drain. Cook until golden, about 3 minutes each side. Place on 4 serving plates and drizzle with the orange syrup and orange segments. In a small bowl, toss the blueberries and mint together and spoon on top of the French toast. Dust with powdered sugar and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 19228,"Frico Crisps 1 teaspoon butter 1/2 pound Montasio, or Asiago or Parmesan cheese, coarsely grated Instructions: In a medium non-stick skillet melt enough butter to just coat the bottom of the pan over medium heat. Sprinkle a fine layer of grated cheese in a circular pattern over the bottom of the pan and shake the pan to evenly distribute, as though making an omelet. Cook over medium heat until it has melted and formed a light crust, 3 to 4 minutes. Continue to cook until the edges set and a golden crust develops, 30 seconds to 1 minute. Gently lift and turn with a spatula or fork and cook until lightly golden on the second side, 2 to 3 minutes, being careful not to let it burn. Remove the frico from the pan and either set it flat on a paper towel, shape it over an inverted custard cup, or drape over a rolling pin or dowel. Continue with the remaining cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19229,"Banana Pudding Parfaits 1 1/2 cups sugar 2 heaping tablespoons flour 1 1/2 cups evaporated milk 3 large eggs 1 stick unsalted butter (8 tablespoons) 1 teaspoon vanilla 30 vanilla wafers, crushed (about 1 cup crumbs) 3 to 4 bananas, sliced 1/2 cup sugar 1/2 teaspoon vanilla Instructions: Mix sugar and flour in a saucepan. Separate eggs. Reserve whites for meringue. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Bring to a boil over medium heat, stirring constantly. Cook for 3 to 4 minutes, until very thick. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring. Divide half of the crushed wafers between 4 (8-ounce) glasses or goblets. Top each with 5 to 6 slices banana. Pour half of the cooled custard evenly into each glass over the bananas. Repeat each layer with the remaining ingredients. Refrigerate until ready to serve. To make the meringue: whisk together the reserved egg whites and sugar in a large heatproof bowl. Set the bowl over a saucepan of gently simmering water and whisk constantly until the sugar is dissolved and whites are very hot to the touch. Transfer the mixture to the bowl of a standing mixer. Whip the whites until stiff, glossy peaks form and the meringue is cool. Add the vanilla and mix well. Spoon the meringue or pipe with a piping bag over the pudding in each glass. Using a hand-held blowtorch, brown the meringue until golden. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 19230,"Grilled Pineapple and Onion Salsa 1/2 fresh pineapple cored, peeled and sliced 1/4-inch thick 1 large red onion, sliced 1/4-inch thick 5 scallions, trimmed Salt and pepper 1 lime, juiced Cilantro leaves, for garnish Instructions: Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes. In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves. ","[Mauzone, Vermentino, Tempranillo, Grenache Blanc]" 19231,"Chocolate Marshmallow Madness Cupcakes 1 packet 25-calorie hot cocoa mix 1/2 (18 1/4-ounce) box devil's food cake mix (about 1 3/4 cups) 1/2 cup fat-free liquid egg substitute 1 tablespoon no-calorie granulated sweetener (recommended: Splenda) or granulated sugar 1/8 teaspoon salt 1/4 cup jet-puffed marshmallow creme 1 teaspoon light vanilla soymilk 1 tablespoon mini semi-sweet chocolate chips, plus more, for optional garnish 12 mini marshmallows, plus more for garnish, optional Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray. For the cupcakes: In a tall glass, combine cocoa mix with 2 ounces hot water. Stir until cocoa dissolves. Add 6 ounces cold water and stir well. In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add cocoa mixture and whisk until smooth. Evenly distribute cake mixture among the prepared muffin cups. Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool. To make the glaze: Put the marshmallow creme in a small dish. Add soymilk and mix well. Once the cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with 1/4 teaspoon chocolate chips and one mini marshmallow. Refrigerate until ready to serve. Garnish the cupcakes with additional chocolate chips and marshmallows, if using. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 19232,"Super Chocolate Cake Butter, for pans 2 1/4 cups all-purpose flour, plus more for the pans 1 cup boiling water 1/2 cup cocoa powder 2 teaspoons baking soda 1/4 teaspoon salt 1 cup light mayonnaise 1 1/4 cups sugar 2 teaspoons vanilla extract 2/3 cup sugar 1/3 cup cornstarch Salt 4 egg yolks 3 cups whole milk 12 ounces dark chocolate chips 2 tablespoons butter, diced 2 teaspoons vanilla extract 1 cup butter, softened 1 cup cocoa powder 2 teaspoons pure vanilla extract 1 pound confectioner's sugar 6 tablespoons heavy cream, plus more as necessary (about 1/2 cup total) 12 ounces dark chocolate chips 1 cup heavy cream Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans. In a small bowl, pour 1 cup boiling water over the cocoa powder, whisking until smooth. Set aside. In a medium bowl, whisk together 2 1/4 cups flour, baking soda, and 1/4 teaspoon salt, and set aside. In a large bowl, combine the mayonnaise and sugar. Mix on medium speed until pale and fluffy. Add the vanilla and the cocoa mixture, mixing just until combined.
Gradually add the flour mixture, mixing gently just until combined. Divide the batter between the pans and bake until a toothpick comes out clean, about 25 minutes. Set the pans aside to cool completely. While the cakes cool prepare the filling.
For the filling: Whisk the sugar, cornstarch, 1/2 teaspoon salt and eggs together in a medium saucepan. Whisk in the milk until well combined. Continuously whisk over medium heat until the mixture comes to a boil. Boil and whisk for 1 to 2 minutes or until the mixture thickens. Remove the pan from the heat and add the chocolate chips, butter, and vanilla, stirring until combined and smooth. Pour into a bowl and cover with plastic wrap so that the wrap is touching the top of filling. Chill until ready to use.
For the frosting: In a large bowl, combine the butter and cocoa on medium speed until smooth. Add the vanilla. Alternate confectioner's sugar with heavy cream until the frosting reaches the desired consistency. Cook's Note: You may use more or less sugar and cream depending on when you reach the texture you prefer.
For the ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on high 1 minute, then remove and whisk together. Return to microwave for 1 more minute on high, remove and whisk. Follow this step until the mixture becomes glossy, smooth and easily spreadable. If too thick you may add slightly more cream.
To assemble the cake: Place one cake layer on the cake plate. Cover top with chilled pastry cream until about a 1/2-inch high. You will not likely use all of the pastry cream but fit in as much of it as you can without it running over. Place the second cake layer on top of the filling. Smooth the sides and refrigerate for a few minutes to help it set up. With a large ladle pour the ganache into the center top of the cake, moving the ladle in circular motions to spread over the top of the cake. Add more ganache and repeat the motion as needed until the top of the cake is covered and smooth. Clean any ganache that drips down the sides. Return to refrigerator for a few minutes to firm up the ganache.
Spread a thin layer of frosting around sides of cake only then go back over it adding more. Set aside any unused frosting for piping the bottom and top border. Do not frost over the ganache. Using a piping bag fitted with a large star or shell tip, pipe a border around the bottom of the cake and around the top edge of the cake to cover the line where frosting and ganache meet. Refrigerate for a few hours before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 19233,"Green Chilaquiles 15 to 20 tomatillos, husked and halved 5 to 7 serrano chiles, chopped 3 cloves garlic
1/4 cup cilantro, roughly chopped
1/2 teaspoon ground cumin
1 medium yellow onion, chopped Salt and freshly ground black pepper 1 cup chicken stock
1 tablespoon vegetable oil Vegetable oil, for frying 2 pounds corn tortillas, cut into wedges 10 large eggs Queso fresco, for serving
Roughly chopped cilantro, for serving
Mexican crema, for serving
Instructions: For the tomatillo salsa: Preheat the oven to 375 degrees F. Roast the tomatillos, chiles and garlic on a baking sheet until evenly charred, about 15 minutes. Combine the tomatillos, chiles, garlic, cilantro, cumin and half the onion in a blender and blend. Sprinkle with salt and pepper. With the blender running, slowly add the chicken stock until the salsa has a smooth, sauce-like consistency. Heat the oil in a medium saucepan, add the remaining onions and fry until translucent, approximately 3 minutes. Add the tomatillo salsa to the saucepan and bring to a boil. Remove from the heat and set aside. For the totopos: Add enough vegetable oil to a deep frying pan to fry the tortilla chips. Heat to at least 350 degrees F. Fry the chips in batches until crispy, being careful not to overcrowd the pan. Remove the chips from the oil and place them on paper towels to drain. Alternatively, you can skip this step and purchase your favorite brand of tortilla chips; use two 5-ounce bags for this recipe. Add the chips to the salsa and stir well, fully submerging the chips in the sauce. Cover and let soak for at least 3 minutes. Prepare the eggs to your liking; we prefer them fried over-easy. To assemble: Pour the salsa and chips into a large, deep serving platter. Put the fried eggs on top and sprinkle to taste with queso fresco, cilantro and crema. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19234,"Cucumber and Ginger Fizz 5 slices English cucumber 4 fresh mint leaves
1 slice fresh ginger
1/4 cup cucumber juice
2 tablespoons lime juice Chilled ginger beer, for topping Instructions: In a shaker, combine the cucumber slices, mint leaves and ginger. Muddle the ingredients until they begin to soften. Add enough ice to fill up half of the shaker. Add the cucumber juice and lime juice and shake until the ingredients are combined. Transfer immediately to a tall glass and top with the ginger beer. Serve. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 19235,"Chicken and Smoked Sausage Etouffee Extra-virgin olive oil 1 pound andouille sausage links 4 leg-thigh chicken pieces Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 3/4 cup all-purpose flour 1 medium onion, roughly chopped 2 ribs celery, roughly chopped 1 green bell pepper, roughly chopped 4 cloves garlic 4 cups low-sodium chicken stock 2 tablespoons paprika Pinch cayenne pepper 1 cup chopped fresh flat-leaf parsley 2 scallions diced Instructions: Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.
With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 19236,"Eggs Ben-Legit Vegetable oil, for deep-frying Leftover angel hair pasta All-purpose flour, for binding pasta 4 leftover meatballs Distilled white vinegar
4 large whole eggs
4 large egg yolks
Juice of 1/2 lemon
Pinch cayenne Salt and pepper Instructions: Fill a deep, heavy pot with 3 inches of vegetable oil; heat over medium-high heat. Separate the pasta from any sauce or vegetables. Add enough flour to bind the pasta, and then form into small circular cakes. Deep-fry the cakes. Slice the meatballs and grill them just to heat up; do not overcook. In a skillet, make a poaching liquid using water and a couple drops of vinegar. Bring to a boil, then lower to a simmer. Add the whole eggs and poach for 90 seconds. Set up a double boiler. Add the egg yolks and whisk until they start to ribbon. Add the lemon juice, a pinch of cayenne and some salt and pepper. Whisk until smooth. To plate: First set your noodle cake on a plate, then top with a grilled meatball, a poached egg and some hollandaise. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19237,"Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds 2-inch piece fresh ginger, peeled and grated or minced 1 small jalapeno pepper, seeded and finely chopped 3 tablespoons rice wine vinegar or white wine vinegar, eyeball it Salt and freshly ground black pepper 6 tablespoons vegetable oil, divided, eyeball it 10 radishes, thinly sliced 1 seedless or English cucumber, thinly sliced 1 yellow pepper, seeded, quartered and cut into thin strips 1 (2-ounce) pouch sliced almonds, 1/4 cup, available on baking aisle 1 cup chicken broth 1 tablespoon curry powder 2 pinches ground cinnamon 1 cup couscous 4 (8-ounce) portions red snapper fillet, skin on 1/2 cup sesame seeds, un-toasted, available on spice aisle 1 bunch watercress, trimmed of thick stems 1 cup roughly chopped fresh basil, about 20 leaves 2 scallions, chopped Instructions: In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil. Add the radish, cucumber, yellow pepper and toss to coat. Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper. Place a medium saucepan on the stove. Add the sliced almonds and toast over moderate heat then remove from pan and reserve. Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon. Raise heat and bring broth up to a boil. When it boils, add couscous to the pot and stir to combine. Cover the pot and turn off the heat and let the couscous stand until ready to serve. With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous. To the marinating vegetables, add the watercress and basil. Toss to combine. Remove the lid on the couscous. Add scallions and toasted almonds and fluff couscous with a fork. To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 19238,"Scotch Eggs with Mustard Sauce 8 large eggs 2 tablespoons distilled white vinegar 1 pound bulk pork sausage 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh tarragon Grapeseed or vegetable oil, for frying (about 4 cups) 1 cup all-purpose flour Kosher salt and freshly ground pepper 1/4 cup milk 1 cup panko breadcrumbs 1/2 cup low-fat mayonnaise 3 tablespoons stone-ground mustard Juice of 1 lemon Instructions: Place 6 eggs in a medium saucepan and cover with cold water. Add the vinegar and bring to a boil, then remove from the heat, cover and set aside 4 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs and immediately plunge into the ice water to stop the cooking; let sit 2 minutes. Gently peel the eggs and set aside. Combine the sausage, herbs and one of the remaining eggs in a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, about 3 minutes. With moistened hands, mold the sausage mixture around the cooked eggs to completely cover. Preheat the oven to 350 degrees F. Heat about 3 inches of grapeseed oil in a small high-sided saucepan over medium-high heat until a deep-fry thermometer reads 325 degrees F (or until a pinch of panko sizzles in the oil). Season the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Beat the remaining egg with the milk in another shallow dish. Put the panko in a third shallow dish. Roll the sausage-covered eggs in the seasoned flour, shaking off the excess. Transfer to the egg-milk mixture and turn to completely coat. Let the excess egg drip off, then roll in the panko. Fry the eggs until golden brown, about 3 minutes. Remove to a baking sheet, transfer to the oven and bake until the sausage is cooked through, 10 to 12 minutes. Mix the mayonnaise, mustard and lemon juice in a small bowl. Serve with the Scotch eggs. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 19239,"Rigatoni with Greens Kosher salt 1 pound mezzi rigatoni pasta
1/2 cup extra-virgin olive oil One 15-ounce can chickpeas, rinsed and drained well on paper towels
2 cloves garlic, smashed
1/2 teaspoon cl flakes
3 tablespoons capers, rinsed
1 bunch Swiss chard (or baby spinach), stemmed, leaves chopped into 1/2-inch strips
1 3/4 cups freshly grated Parmesan 1 teaspoon grated lemon zest (from 1 lemon) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, 8 minutes. Drain, reserving 1 1/4 cups of the pasta water. Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring often with a wooden spoon, until golden brown and crispy, about 5 minutes. Add the garlic, cl flakes and capers and cook until fragrant, 1 minute. Stir in the Swiss chard and 1/4 teaspoon salt; cook until wilted, 3 minutes. Add 1/4 cup of the reserved pasta water and simmer for 1 minute. Add the drained pasta and sprinkle with 1 1/2 cups of the Parmesan and the lemon zest; toss well to coat. Add 1 cup more of the reserved pasta water and the remaining 1/4 cup olive oil. Simmer until the pasta is al dente, the sauce has thickened and the flavors have come together, 2 minutes. Top with the remaining 1/4 cup Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19240,"No-Thyme Quick Chicken with Smash Broc-o-tatoes and Gouda Gravy 4 Idaho potatoes, peeled and cut in 2-inch cubes Salt 4 (6-ounce) boneless, skinless chicken breasts 2 tablespoons chopped fresh thyme leaves Freshly ground black pepper 2 tablespoons EVOO (extra-virgin olive oil) 1 head of broccoli, trimmed and cut into florets and 1-inch cubes 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 1/2 cups milk or half-and-half 1 1/2 cups shredded Gouda cheese Instructions: Place the potatoes in a large pot and cover with cold water. Bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes. Heads up: about halfway through you will add the broccoli to the pot, so use a pot large enough to accommodate both. Season the chicken breasts with the thyme, salt, and pepper. Heat the EVOO in a skillet over medium-high heat and cook the chicken for 6 minutes on each side. Add the broccoli to the potatoes and cook for 6 minutes. Heat the butter in a small saucepot over medium heat. When the butter has melted, add the flour and cook for 1 minute, then whisk in the chicken stock and 1 cup of the milk or half-and-half. Thicken for 2 to 3 minutes, season the sauce with salt and pepper, then stir in the cheese in a figure-eight motion with a wooden spoon for 2 minutes, or until the cheese is melted. Turn off the heat. Drain the cooked broccoli and potatoes and return to the hot pot to dry them out. Mash the broccoli and potatoes together, using the remaining milk to reach the desired consistency. Season with salt and pepper. Slice the chicken breasts on an angle. Pile some mashed broc-o-tatoes on plates and arrange the fanned-out chicken on the edge of the mound. Pour the Gouda gravy over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 19241,"Roasted Turkey Breast 1 bone-in turkey breast half (about 2 pounds) 2 teaspoons vegetable oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F. Instructions: Rub the turkey with the oil; sprinkle both sides with salt and pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part reads 160 degrees F, about 55 minutes. Remove from the oven and let rest 15 minutes; the turkey will continue to cook and the internal temperature should reach 165 degrees F.

","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19242,"Avgolemono: Chicken Soup with Egg-Lemon Sauce One 3-pound free-range chicken 2 tablespoons olive oil 1 onion, finely diced 2 bay leaves 1 carrot, peeled and quartered 1 leek, cleaned and quartered 2/3 cup arborio rice 1/2 cup fresh lemon juice 2 large eggs 1 tablespoon salt 1 teaspoon ground pepper Instructions: Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary. Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside. When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside. Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour. Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed. In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19243,"R/R Crossing 2 eggs, scrambled 4 ounces sliced deli ham breast 1 medium-size croissant 2 slices Swiss cheese 2 cups large diced red bliss potatoes 2 tablespoons canola oil 1/2 cup medium diced red bell pepper 1/4 cup medium diced green bell pepper 1/4 cup medium diced red onion 2 teaspoons salt 2 teaspoons freshly ground black pepper 2 teaspoons dried thyme Instructions: In a non-stick pan, cook the 2 eggs until they are scrambled, and set aside. Add the ham to a large skillet and heat the ham over medium-low heat, flipping it to warm it on all sides. Toast the croissant in a toaster or in the oven for a minute. Build the sandwich by placing the ham on the toasted croissant, and topping it with the cheese and scrambled eggs. Precook the potatoes in boiling water for 7 minutes, and then drain potatoes into a colander. Pat the potatoes dry with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Slowly add the potatoes to the hot skillet, and cook until golden and crisp. In a separate large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the bell peppers, onion, and seasonings to the hot skillet, and saute until vegetables are tender, yet still crisp. Remove both skillets from the heat, and combine the potatoes and vegetables in a large bowl, tossing until they are completely mixed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19244,"Flambeed Tangerines with Vanilla Ice Cream 1 tablespoon unsalted butter 8 tangerines (seedless) or 10 clementines, peeled and broken into sections 1/3 cup Demerara sugar 1/3 cup orange-flavored liqueur (recommended: Grand Marnier) 1 pint vanilla ice cream Instructions: Heat a large skillet and melt the butter. When it begins to brown ever so slightly around the edges, remove from the heat and add all of the tangerines slices. Stir to coat with the butter. Return to the heat and sprinkle with the sugar. Stir to blend. Remove the skillet form the heat and add the orange liqueur. Remove from the heat and ignite with a long kitchen match. When the flames die down, transfer to a large serving dish or individual bowls. Serve with the vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 19245,"Camp Cobb Salad 1 lime 1 tablespoon chopped fresh parsley leaves 1 tablespoon fresh chives 1 clove garlic, peeled and quartered 3/4 cup buttermilk Salt Pepper 1/2 pound bacon 2 pounds turkey breast Salt Pepper 1 epee loaf 2 tablespoons olive oil 1 tablespoon dried parsley 1 head Bibb lettuce, soaked, dried in a salad spinner, spines of leaves removed and torn into bite-sized pieces 2 large ripe tomatoes or 1 pint grape tomatoes, halved 2 English cucumbers, peeled and sliced 3 carrots, peeled and sliced, or shredded with a vegetable peeler 1/2 pound fresh mozzarella cheese, cut into small wedges Instructions: Microwave lime for about 30 seconds to release essential oils, and set aside just long enough so that it is cool enough to handle. Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, chives, and garlic, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed tube, and then very slowly add the buttermilk until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.) Preheat oven to 400 degrees F. In a large skillet with oven safe handles, cook bacon over low heat until crisp. Remove bacon and set aside to drain. Season turkey breast and add to the bacon fat rendered in the skillet and brown on all sides. Cover and roast until it reaches an internal temperature of 160 to 165 degrees F so that during the carryover cooking (it continues to cook after removed from oven) it reaches 170 degrees F. (This is done in an effort to keep the meat from drying out.) Remove turkey to a utility platter and let rest. Leave oven on to make croutons. Slice the epee loaf in half lengthwise and place on a baking sheet. Pour olive oil over cut side of bread, and season with dried parsley, salt and pepper. Toast in oven for 10 to 15 minutes, or until crisp. Remove from oven and let cool. Place lettuce on serving dish. Arrange tomatoes, cucumbers, carrots, and mozzarella cheese wedges on top. Break or cut cooked bacon into pieces and sprinkle on top. Cut bread into small croutons and distribute evenly on salad. Slice the turkey and erve with dressing on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19246,"Sugar Brittle 1/3 cup turbinado sugar, such as Sugar in the Raw Instructions: Heat a 10-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes. Pour the sugar onto a parchment paper-lined baking sheet and allow to cool, 5 to 10 minutes (sugar will be hot). When cool enough to handle, crumble into small pieces. ","[Riesling, Moscato, Vinho Verde]" 19247,"Salmon Rice Fritters 4 cups water 2 cups rice 2 teaspoons salt 1 tablespoon canola oil, plus 1 quart (approximately, as needed for deep-frying) 1 large red onion, minced 2 pounds salmon fillets Salt and freshly ground black pepper, to taste 1 tablespoon crab boil seasoning (recommended: Old Bay) 1/2 cup mayonnaise 1/4 cup chopped fresh parsley leaves 1/8 cup fresh lemon juice 1 cup all;-purpose flour 1/2 cup cornstarch 3 teaspoons baking powder 1 tablespoon chives, minced, fresh 8 ounces cold seltzer Salt and freshly ground black pepper 1 cup mayonnaise 1/2 cup sour cream 1 teaspoon minced fresh dill Salt and freshly ground black pepper Instructions: Bring 4 cups of water to boil and add rice and 2 teaspoons salt to the water. Return to a boil, reduce heat, cover and let cook without removing cover, for 20 minutes. Remove from heat and let rest for 5 minutes.
While the rice is cooking, heat 1 tablespoon of the oil over medium-high heat in a large saute pan and saute the onion until it begins to turn translucent. Season salmon fillets with salt and pepper and sear each side, beginning the skin side first, leaving each side undisturbed for the first 2 minutes or so to allow the flavors to integrate into the surface of the fish and for the caramelization process to begin. Cook further until the fish flakes, approximately another 6 to 8 minutes, remove from heat and let rest.
Heat oil in deep fryer to 375 degrees F or according to the manufacturer's directions for similar food.
Mix rice, crab boil seasoning, mayonnaise, parsley and lemon juice. Fold in flaked salmon and form into 3/4-inch diameter \cocktail size\ balls.
To make tempura, mix flour, cornstarch, baking powder, chopped chives in a bowl and add seltzer in a stream while whisking constantly. Season with salt and pepper. Place salmon balls on a slotted spoon and, holding over the bowl, ladle some tempura batter over each. Transfer to the deep-fryer basket and fry until golden.
Combine all the Dipping Sauce ingredients and serve with the fritters. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 19248,"Berry Berry Cool Pie 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 2 tablespoons lemon juice 1 1/2 to 2 cups assorted fresh berries (raspberries, blueberries or blackberries) 1 (8 oz.) container frozen whipped topping, thawed 1 (6 oz.) Keebler Ready Crust Graham Pie Crust Instructions: MIX together sweetened condensed milk and lemon juice in large bowl until blended. Stir in berries. Fold in whipped topping. Spoon into crust. FREEZE 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 19249,"Grilled Flat Bread Topped with Caramelized Onions and Blue Cheese Mascarpone and Crunchy Red Grapes 2 (16-ounce) store-bought pizza dough Extra-virgin olive oil 3 large onions, sliced All-purpose flour, for dusting 1 (8-ounce) container mascarpone cheese 1 cup crumbled blue cheese Kosher salt Freshly ground black pepper 1 cup toasted walnuts, roughly chopped 1 cup firm California red grapes, slit down the middle 2 tablespoons freshly chopped flat-leaf parsley Instructions: Remove the pizza dough from the refrigerator 1 hour before you ready to start. In a large saute pan over medium low heat add 2 tablespoons of olive oil. Add onions and slowly caramelize until brown and creamy about 20 minutes. Set aside to cool. Preheat oven to 500 degrees F. Heat the grill over medium-high heat and wipe down with oiled paper towels to create a non-stick surface. On a floured surface, roll out each of the pizza dough into an elongated shape, about 12 by 8-inches and about a 1/2-inch thick. Brush with olive oil and grill on both sides until warmed through and grill marked, about 4 minutes per side. Transfer to a baking sheet. In a medium bowl, mix together the mascarpone and blue cheese. Smear the cheese mixture over each of the grill pizza crusts. Place in oven for 2 to 3 minutes until the cheese melts. Remove from oven and transfer to cutting board or platter. Top with caramelized onions, toasted walnuts and fresh grapes. Season with a few turns of freshly ground black pepper, drizzle with some more extra-virgin olive oil and top with fresh parsley. ","[Chardonnay, Barolo, Tempranillo, Pinot Grigio]

" 19250,"Dusk Breast Crostini 2 boneless duck breasts Kosher salt and freshly ground black pepper 2 shallots, minced 2 sprigs fresh thyme, plus leaves for garnish
1 cup orange marmalade
1 baguette, sliced on the bias into 3/4-inch-thick slices 4 tablespoons extra-virgin olive oil
Instructions: For the duck: Preheat the oven to 400 degrees F. Trim excess fat from along the sides of the duck breasts. Using a sharp knife, score the skin in a crosshatch pattern. Season with salt and pepper and place skin-side down in a cast-iron skillet. Turn heat to low and cook until skin begins to crisp, about 10 to 12 minutes. Flip and transfer to the oven to continue to cook, about 10 minutes. Remove the duck breasts from the skillet and set aside to rest for 5 to 10 minutes. For the sauce: Pour off some of the duck fat from the skillet and put the pan over a medium flame. Add the shallots, thyme sprigs, and marmalade. Cook until aromatic and slightly reduced, about 4 minutes. Discard sprigs. For the baguette: Brush baguette slices with oil and bake until light brown, 4 to 5 minutes. To assemble, slice duck breast on the bias into 1/4-inch-thick slices. Place a duck slice on a toasted baguette. Drizzle a spoonful of sauce on top. Garnish with a few thyme leaves and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19251,"Roasted Split Chicken with Dill Salsa Verde One 3 1/2- to 4-pound chicken, halved through the breast and back Kosher salt and freshly ground black pepper
1 tablespoon capers, drained
1 tablespoon chopped garlic
1 teaspoon lemon zest
2 anchovies, drained
Smoked flaky sea salt
1 cup fresh dill fronds
1/2 cup arugula
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup fresh tarragon leaves, optional 1/2 cup extra-virgin olive oil
Instructions: Preheat the oven to 450 degrees F. Place the chicken on a baking sheet fitted with a rack. Sprinkle the chicken all over with salt and pepper. Roast the chicken until it is rich and caramelized and an instant-read thermometer inserted in the thickest part of the leg (avoiding bone) reads 160 degrees F, 30 to 40 minutes. Allow the bird to rest for 20 minutes. In a mortar and pestle, add the capers, garlic, lemon zest, anchovies, flaky salt and black pepper to taste. Mash into a coarse paste. (You can also use a mini chopper and pulse into a coarse paste, then transfer to a bowl.) Coarsely chop the dill, arugula, basil, parsley and tarragon, if using, together, then add to the anchovy-caper paste. Stir in the oil and set aside. Cut the chicken into drumsticks and thighs, then halve the breasts (with wings still attached), and arrange on a platter. Spoon the salsa verde over the chicken. Season with some more pepper and smoked salt. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19252,"Lentil Salad with Mushrooms and Apples Kosher salt and freshly ground black pepper 2 cups red lentils or orange dal
1 cup butternut squash, peeled, seeded and cut into 1/2-inch dice
1/2 cup extra-virgin olive oil 8 fresh sage leaves, chopped
8 ounces oyster mushrooms, broken into pieces
1/2 cup walnuts, chopped
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/2 cup fresh parsley leaves, chopped
8 radishes, thinly sliced
1 apple (unpeeled), cut into 3/4-inch dice Instructions: Preheat the oven to 425 degrees F. Line a sheet tray with parchment paper. Bring a large saucepan of water to a boil. Season with salt and add the lentils. Cook until just tender, 10 to 12 minutes. Drain and transfer to a large bowl to let cool to room temperature. Meanwhile, spread the squash in a single layer on the prepared sheet tray. Sprinkle with salt, drizzle with 2 tablespoons olive oil, and sprinkle with pepper and the sage. Roast the squash until it begins to brown, 15 to 20 minutes. Toss the mushrooms in a bowl with 2 tablespoons oil and salt and pepper to taste. Add the mushrooms to the squash and roast until the squash is tender, about 10 minutes longer. Toss in the walnuts and continue to cook to toast the walnuts, another 3 to 4 minutes. Whisk together the mustard, vinegar, salt and pepper to taste and the remaining 1/4 cup olive oil in a small bowl. Set aside. Add the squash, mushrooms and walnuts, parsley, radishes, apples and vinaigrette to the bowl of lentils and toss to coat evenly. Serve. ","[Chardonnay, Pinot Gris, Riesling, Gavi]" 19253,"Great Grilled Romaine 2 heads romaine lettuce, outer leaves trimmed Olive oil 1 cup mayonnaise 1/4 cup sour cream 2 ounces blue cheese (about 1/4 cup crumbled) 1 teaspoon sugar 1 teaspoon minced garlic 2 tablespoons cider vinegar Instructions: Drizzle the romaine with olive oil. Place on a hot grill until lightly charred on the outside, turning occasionally. Meanwhile, whisk together the remaining ingredients. Remove the romaine from the grill to a serving platter. Cut in halves lengthwise to make 4 long pieces, then drizzle dressing over top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19254,"Pink Grapefruit and Thyme Bellinis 1 packed cup (about 1/2 ounce) fresh thyme sprigs 1/2 cup sugar Two 1-pound pink or red grapefruits One 750 ml bottle prosecco, chilled 4 fresh thyme sprigs, optional Instructions: For the simple syrup: In a small saucepan, combine the thyme sprigs, sugar and 1/2 cup water. Bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool for at least 20 minutes. Cut the ends off one of the grapefruits and place cut-side down on the counter. Using a paring knife, cut away the peel. Working over a small bowl or a large glass measuring cup to catch any juices, cut along the membrane on both sides of each segment and remove the segments. Place the grapefruit segments in 4 chilled champagne flutes. Squeeze the juice from the membranes into the bowl. Discard the membranes. Halve the remaining grapefruit and squeeze the juice into the bowl. Strain the simple syrup and grapefruit juice into a small pitcher, pressing on the solids to extract as much liquid as possible. Add the prosecco. Pour into the prepared glasses and garnish with fresh thyme sprigs if using. ","[Prosecco, Sauvignon Blanc, Ros, Pinot Grigio]" 19255,"Crab-Stuffed Flounder with Mornay Sauce and Green Beans Almondine Salt and pepper 1 1/2 pounds fresh green beans, trimmed
3 tablespoons butter
1/2 cup sliced almonds, toasted
2 tablespoons butter 2 tablespoons flour
2 cups milk
Salt and pepper
Freshly grated nutmeg 1 cup grated Gruyere cheese 2 tablespoons butter 1 large shallot, minced
2 cloves garlic 1 stalk celery, minced
1/3 cup dry vermouth
A few dashes hot sauce, such as Tabasco
1/4 cup breadcrumbs
1 tablespoon chopped fresh thyme 1 teaspoon Old Bay seasoning
1 1/2 to 2 cups fresh crabmeat
Salt and pepper
4 flounder fillets, skin off
4 tablespoons butter
Instructions: For the green beans almondine: Place a large pot of salted water over high heat and bring to a boil. Working in batches (to avoid crowding the pot and slowing the return a boil), cook the green beans for about 3 minutes, or until al dente. With a slotted spoon or tongs, transfer the green beans directly to an ice-filled bowl and shock to stop cooking. Drain well. Heat the butter in a large skillet over medium-high heat until foaming and beginning to smell nutty. Add the blanched green beans and toss to coat. Add the toasted almonds and season with salt and pepper. For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon to make a roux--it should look like wet sand. Cook, stirring, for a couple minutes and then whisk in milk. Bring to a simmer, stirring and scraping the bottom and scorners of the pan, and cook for a few minutes. Season with some salt, pepper and nutmeg. Remove from the heat and add the Gruyere, stirring until fully melted and combined. For the crab-stuffed flounder: Preheat the oven to 375 degrees F. Melt the butter in a skillet over medium-high heat. Add the shallots, garlic and celery; cook until softened, 4 to 5 minutes. Deglaze the pan with the vermouth and hot sauce to taste, and let cook for another minute. Pour the vegetables into a medium bowl and add the breadcrumbs, thyme and Old Bay; mix to combine. Gently fold in the crabmeat. Add salt and pepper to taste. Rinse and pat dry the flounder fillets and lay on a baking sheet. Spread the stuffing along half of each fillet and fold over to enclose. Dot evenly with butter and sprinkle with salt and pepper. Bake until cooked through, 25 to 30 minutes Set the stuffed flounder on serving plates and top with Mornay sauce. Serve with the green beans on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19256,"Chewy Red Raspberry Bars 1/2 cup butter, softened 1 cup firmly packed brown sugar 1/2 tsp. almond or vanilla extract 1 cup Pillsbury BEST? All Purpose Flour 1 tsp. baking powder 1 cup rolled oats, quick or old fashioned 1/2 cup Smucker's? Red Raspberry Preserves Crisco? Original No-Stick Cooking Spray Instructions: HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray. BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan. SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping. BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 19257,"Mom's Cheesecake 1 stick (8 tablespoons) unsalted butter 2 cups graham cracker crumbs (from about 18 whole crackers) 2 tablespoons plus 2 teaspoons sugar Pinch fine salt Three 11.5-ounce containers whipped cream cheese, at room temperature 1 1/4 cups sugar One 16-ounce container sour cream, at room temperature 1 cup heavy cream 4 large eggs 1 teaspoon pure vanilla extract Juice of 1/2 lemon Grated zest of 1 lemon, optional Instructions: Preheat the oven to 325 degrees F. For the crust: Melt the butter in a covered microwave-safe medium bowl in the microwave. Brush a 10-inch springform pan with some of the butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan, taking care to get the crust evenly into the edge. Bake until browned, 15 to 18 minutes. Let cool. Wrap the bottom of the pan and up the side with foil, and put the pan on a baking sheet. For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined. Add the heavy cream, and mix until just combined. Beat in the eggs one at time. Beat in the vanilla, lemon juice and lemon zest if using until just combined. (Do not overmix, or the cake will turn into a souffle!) Pour the filling into the crust. Bake until the cake is slightly golden and barely set in the middle, about 1 hour 20 minutes. Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven. Run a thin knife or spatula between the cake and the pan to prevent the cake from cracking as it chills. (Mom's cheesecake usually cracked, since she didn't do this.) Refrigerate overnight before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 19258,"Roasted Brussels Sprouts with Pancetta 3 tablespoons olive oil 1/2 pound sliced pancetta, diced 4 shallots, thinly sliced 1 pound Brussels sprouts, trimmed and halved 8 baby Yukon gold potatoes, quartered Salt and freshly ground pepper 2 tablespoons unsalted butter 1 lemon, juiced Instructions: Preheat oven to 425 degrees F. Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta. ","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 19259,"Penne with Edible Flowers 1 pound penne 3 tablespoons olive oil 1 tablespoon garlic, minced 1 cup sun-dried tomatoes, drained and thinly sliced 1/2 cup parsley, finely chopped 3 tablespoons chives, finely chopped 6 chive blossoms, broken into florets 1 cup assorted flowers, chopped (such as nasturtiums, pansies, dandelions), plus whole for garnish Instructions: In large saucepan, of boiling salted water, add pasta and cook for 8 to 10 minutes, or until al dente. While pasta is cooking, heat the oil until hot in a small skillet. Add garlic and cook, stirring, 1 minute. Drain the pasta and put it in a very large bowl. Toss with warm garlic and oil, tomatoes, parsley, chives and chopped flowers. Garnish with whole flowers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19260,"Mussels alla 'My Way' 3 pounds mussels, rinsed, beards removed 1/4 cup extra-virgin olive oil Dry chili peppers, crushed, optional 2 cloves garlic, crushed 1 cup white wine 1/3 cup red wine vinegar Bunch of Italian or flat-leaf parsley, finely chopped Salt Instructions: Heat up the extra-virgin olive oil in a large pot with a lid. Add the dry chili peppers and garlic.
Add the mussels and wine to the pot, and cover. Cook for a couple of minutes, and then add the red wine vinegar, parsley and salt, to taste. Stir well and cover. Steam until the mussel shells are fully opened.
Remove any mussels that have not opened, as well as the garlic cloves.
Place the mussels in a bowl and drench them with broth. Serve with a spoon, as the broth is to die for! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19261,"Skirt Steak, Bacon, Egg and Cheese Sandwich 1 bunch cilantro, finely chopped 5 cloves garlic, minced
2 tablespoons red wine vinegar
1 lemon, juiced
1 teaspoon ground oregano
1/4 cup olive oil
Kosher salt and ground black pepper 1 portion skirt steak 1 large egg
Reserved bacon fat 2 slices your favorite bread
1 slice your favorite cheese
2 slices tomato 1 slice cooked bacon Instructions: For the chimichurri: Mix the cilantro, garlic, vinegar, lemon juice and oregano in a medium bowl. Drizzle in the olive oil. Season with salt and pepper. For the steak sandwich: Marinate the skirt steak in 1/4 cup of the chimichurri for at least 30 minutes. Once it has marinated, cook the skirt steak in a hot pan or grill. Set aside and allow it to rest. Thinly slice. Fry the egg sunny side up in the bacon fat. Remove to a plate. Toast the bread slices in the bacon fat. Assemble the sandwich: Bottom slice of bread, cheese, sliced beef, chimichurri sauce, egg, tomatoes, bacon and top slice of bread. ","[Malbec, Tempranillo, Garnacha, Barbera]" 19262,"Halibut Tibs 1 pound skinless halibut fillet, cut into 1-inch cubes 2 tablespoons Berbere Spice Blend, recipe follows Kosher salt
2 tablespoons ghee
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1-inch chunks
3 garlic cloves, finely chopped
One 1-inch piece ginger, peeled and finely chopped
1 medium jalapeno, finely chopped (leave the seeds in for the most heat), plus sliced jalapeno, for garnish
4 ripe plum tomatoes, chopped
1/4 cup dry white wine
Injera, for serving
Lemon wedges, for serving
1/4 cup ground New Mexico cl 2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
Instructions: Toss the halibut in a large bowl with the Berbere Spice Blend and 1/2 teaspoon salt. Heat a large nonstick skillet over high heat. Add the ghee and olive oil. When hot, add the cubed halibut and sear, tossing occasionally, until well browned, 1 to 2 minutes. Remove to a plate. (The fish doesn\u2019t have to be completely cooked through at this point; it will cook more in the sauce.) Reduce the heat to medium high. In the same skillet, add the red onion and cook, tossing occasionally, until browned on the edges but still crisp, 2 to 3 minutes. Add the garlic, ginger and chopped jalapeno and cook until sizzling, about 1 minute. Add the chopped tomatoes and cook until they begin to break down, about 2 minutes. Add the wine, bring to a simmer and cook until the mixture is thick and saucy, 2 to 3 minutes. Add the halibut back to the sauce, gently toss and simmer until cooked through, 1 to 2 minutes. Serve topped with the sliced jalapenos with injera and lemon wedges on the side. Combine the cl, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 19263,"Gingered Carrot Orange Soup 1 pound (454 g) carrots, chopped 2 medium onions, peeled, sliced 1? teaspoons Ginger Paste or a 1-inch-(2.5 cm) cube of fresh ginger 2 tablespoons (30 g) reduced fat butter spread 4 cups (960 ml) vegetable or chicken broth 3 oranges, peeled, halved ? inch (0.6 cm) piece orange peel Salt and pepper, to taste Instructions:

1. Saut carrots, onions and ginger in butter spread until soft.
2. Add 2 cups (480 ml) of broth. Simmer until tender.
3. Place oranges, orange peel, and cooked vegetable mixture into the Vitamix container and secure lid.
4. Select Variable 1.
5. Turn machine on and slowly increase speed to Variable 10, then to High.
6. Blend for 30-45 seconds until smooth. Adjust consistency with remaining 2 cups (480 ml) of broth.
7. Season to taste with salt and pepper. Serve hot or cold. Garnish with light sour cream and chopped cilantro. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19264,"Savory Mashed Root Vegetables 3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely chopped 4 garlic cloves 1 teaspoon salt 2 cups heavy cream 1/2 cup (1 stick) unsalted butter 1 handful fresh thyme sprigs 2 bay leaves Kosher salt and freshly ground black pepper 1 bunch fresh chives, chopped Extra-virgin olive oil Instructions: Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender. While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream \u2013 do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves. Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19265,"Spinach Lasagna 2 tablespoons EVOO 2 tablespoons butter
   2 cloves garlic, chopped Two 28-ounce cans San Marzano tomatoes
   2 cups passata or tomato sauce
   A handful of fresh basil leaves, torn
   1 small onion, peeled and halved
   Salt and freshly ground black pepper Salt and freshly ground black pepper
   2 boxes or bags frozen chopped organic spinach, defrosted and wrung dry
   1 1/2 pounds mozzarella, thinly sliced, thickly shredded or diced
   3 cups fresh ricotta (cow or sheep's milk), drained
   2 cups grated Parmigiano-Reggiano (cow's milk) or pecorino (tangy sheep's milk) 2 egg yolks, lightly beaten
   Freshly grated nutmeg, as needed 1 box no-boil flat lasagna noodles, such as Barilla, or 12 curly regular dried lasagna noodles
   Instructions: Heat the EVOO in a saucepot and add the butter. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and crush them up a bit. Add the passata, a fat handful of torn basil leaves, the onion and some salt and pepper. Bring to a simmer and simmer for 40 to 45 minutes. Remove the onion and set the sauce aside. Separate the spinach while adding it to a mixing bowl. Add half of the mozzarella, the ricotta, 1 1/2 cups of the Parmigiano-Reggiano and the eggs yolks and mix to combine. Season with grated nutmeg, salt and pepper. Layer a little sauce into a lasagna pan and top with three flat lasagna sheets or four curly. Top with a little more sauce, and then half of the spinach and cheese mixture. Repeat with another layer, and end on top with lasagna sheets. Top with some sauce and the remaining mozzarella and Parmigiano-Reggiano. The lasagna can be stored before or after baking for a make-ahead meal, or baked to serve immediately. When baking the first time, bake at 375 degrees F, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375 degrees F, covered, for 40 to 45 minutes. Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 19266,"Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts 1 package dried mixed wild mushrooms or porcini mushrooms 1 quart chicken stock 2 cups water 3 tablespoons extra-virgin olive oil, plus a drizzle 1 medium onion, finely chopped 2 large cloves garlic, grated or finely chopped Salt and freshly ground black pepper 1 pound spaghetti, broken into small pieces 1/2 cup dry white wine 3/4 cup hazelnuts 2 tablespoons butter 3/4 cup Parmigiano-Reggiano, a few handfuls 4 cups arugula 1/2 lemon, juiced Instructions: Place mushrooms, stock and water in a sauce pot and heat, keep warm on low. Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat. Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in wine and let it cook away, 1 minute. Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker then rice. Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta. While the pasta cooks, toast hazelnuts in a skillet until fragrant. Peel nuts by rubbing the skins off in a clean kitchen towel. When pasta is cooked to al dente, stir butter into the pan then stir in the cheese. Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste. Serve risotto in shallow bowls topped with greens and nuts. NOTE Oven Roasted Chicken Tenders Saltimbocca may be sliced and served atop or as a first or second course to meal. ","[Chardonnay, Pinot Gris, Barbera, Tempranillo]

" 19267,"Nectarine-Tomato Salad 1/2 large red onion, thinly sliced Kosher salt 1/3 cup white balsamic vinegar or white wine vinegar 1 teaspoon honey 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 3/4 pounds heirloom tomatoes, thinly sliced Freshly ground pepper 4 nectarines, pitted and thinly sliced 5 cups baby arugula 3 ounces ricotta salata cheese, crumbled Instructions: Soak the red onion in a bowl of salted cold water, 10 to 15 minutes; drain, rinse and pat dry. Meanwhile, bring the vinegar and honey to a simmer in a small skillet over medium-high heat; cook until slightly syrupy, about 5 minutes. Let cool completely. (The syrup will thicken as it cools.) Transfer to a bowl and gradually whisk in the olive oil until emulsified. Season the tomatoes with salt and pepper and arrange on a platter with the nectarines, arugula and onion. Top with the ricotta salata. Drizzle with the vinegar mixture and more olive oil; toss gently. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 19268,"Iced Italian Cream Cake 1/2 cup (1 stick) unsalted butter, plus more for greasing 2 cups all-purpose flour, plus more for dusting 1 teaspoon baking soda
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk, well shaken
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sweetened shredded coconut
Cooking spray 8 ounces cream cheese, at room temperature 4 tablespoons (1/2 stick) butter, at room temperature
1 pound confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans. Sift the flour and baking soda together and set aside. With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate. In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended. Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking. For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth. When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19269,"Instant Pot Turkey Gravy 1 stick unsalted butter 3/4 cup all-purpose flour 7 cups Instant Pot? Turkey Stock, warm, plus more if needed, recipe follows Kosher salt and freshly ground black pepper
2 to 3 tablespoons canola oil 3 turkey wings (about 3 pounds) cut into 2 pieces at the drumette joint
1 turkey neck (or another turkey wing) 4 large cloves garlic, peeled 2 stalks celery, cut in half crosswise 1 medium carrot, cut in half crosswise 1/2 large onion 5 fresh sage leaves 3 bay leaves 2 small sprigs (or 1 large) fresh rosemary 2 sprigs fresh thyme 2 teaspoons black peppercorns Kosher salt Instructions: Add the butter to a 6-quart Instant Pot? and set to saute on high (see Cook's Note). Melt the butter completely, then add the flour and whisk to combine until smooth. Continue cooking, whisking constantly, until the roux is the color of peanut butter, 5 to 8 minutes. Slowly whisk in the warmed stock and bring to a simmer, whisking, until smooth and thickened. Season with salt and pepper. Serve hot or cool down completely and store tightly covered in the fridge. When you're ready to serve, reheat the gravy over medium heat. If you have pan drippings from roasting a bird that you want to use, whisk them in when reheating the gravy. If the gravy is too thick, thin to the desired consistency with additional turkey stock. Preheat a 6-quart Instant Pot? using the saute setting on high (see Cook's Note). Add 2 tablespoons oil to the pot and brown your turkey pieces in batches, adding more oil as needed, until golden brown on all sides, 3 to 5 minutes per side. Add all the browned turkey pieces back to the pot along with the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, peppercorns, 2 quarts water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 45 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Strain the stock through a fine mesh strainer and skim any fat off the top before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19270,"Hot Dogs a la Rose 2 1 tablespoon canola oil 1 1/2 tablespoons minced fresh ginger 4 cloves garlic, peeled and thinly sliced 1 handful shredded carrots, optional 1 large onion, diced Salt and freshly ground black pepper 1 teaspoon turmeric 1/2 teaspoon smoked Spanish paprika 1/4 teaspoon garam masala 2 tablespoons ketchup 1 large tomato, diced One 12-ounce package hot dogs, sliced about 1/16-inch thick, such as Hebrew National Handful fresh cilantro leaves, minced Pita bread, cut in half and toasted, for serving Instructions: Heat the oil in a large nonstick skillet over medium heat. When the oil is shimmering, add the ginger, garlic, carrots if using, onions and sprinkle with salt and pepper. Cook until the onions are softened and slightly brown around the edges, about 5 minutes. Add the turmeric, paprika and garam masala and stir quickly, about 20 seconds. Stir in the ketchup and tomatoes, and taste for seasoning; add more salt and pepper if needed. Add the hot dogs, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover the skillet and simmer over medium-low heat, about 15 minutes. Taste the hot dogs and season accordingly. Remove the skillet from the heat. Stir in the cilantro and transfer the mixture to a serving bowl or serve in the pita bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19271,"Spicy Lamb Meatballs 1/2 cup/125ml breadcrumbs 1/4 cup/60ml milk 1 pound/450g lean ground lamb 1/2 cup/125ml grated Pecorino cheese 1 tablespoon/15ml Dijon mustard 1 tablespoon/15ml paprika 1 teaspoon/5ml sambal oelek 2 cloves garlic, minced 1 shallot, diced Salt and freshly ground black pepper 3 tablespoons/45ml olive oil 1 onion, minced 2 cloves garlic, minced 1 carrot, finely diced 1 celery rib, finely diced 1/2 fresh red cl pepper, minced 2 cups/500ml canned tomatoes 4 large fresh tomatoes, diced 2 sprigs fresh oregano Salt and freshly ground black pepper 1/4 cup/60ml soft goat cheese A handful fresh parsley, chopped Naan Bread, recipe follows, warmed and buttered, for serving 1 teaspoon/5ml active dry yeast 2 tablespoons/30ml sugar 1 teaspoon/5ml salt 2 1/2 cups/625ml all-purpose flour, plus more for the work surface Canola oil, for the bowl and skillet 1/2 cup/125ml butter, clarified or melted Instructions: For the meatballs: Soak the breadcrumbs in the milk. In a large bowl, combine the breadcrumb mixture, lamb, cheese, mustard, paprika, sambal, garlic, shallots and some salt and pepper. Form the mixture into about 20 small meatballs. Heat the oil in a large skillet over medium-high heat. Sear the meatballs on all sides until browned. Remove from the skillet and set aside. For the sauce: In the same skillet, saute the onions until translucent, about 2 minutes. Add the garlic, carrots, celery and chiles and cook for 2 minutes more. Add the canned and fresh tomatoes, the oregano and 1/4 cup (60ml) water. Season with salt and pepper. Add the meatballs to the skillet and simmer until cooked through, about 20 minutes. Divide the meatballs among plates and spoon the sauce on top. Add a spoonful of goat cheese and sprinkle with parsley. Serve with Naan Bread. In a large bowl, dissolve the yeast with the sugar and salt in 1 cup (250ml) warm water. Let stand until frothy, about 10 minutes. Stir in the flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Place the dough in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise until doubled in size, about 1 hour. Flatten the dough with your hands. Divide the dough into 8 pieces, each about the size of a golf ball. Roll into balls and place on a baking sheet. Cover with plastic wrap and let rise until doubled in size, about 30 minutes. Roll one ball of dough into a thin round on a lightly floured surface. Lightly oil a cast-iron skillet and heat until hot. Add the dough and cook until puffy and lightly browned, 2 to 3 minutes. Flip and brush the cooked side with butter. Continue cooking until browned, about 2 minutes more. Transfer to a plate and repeat with the remaining dough. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 19272,"Classic Sausage Stuffing 1 stick unsalted butter, plus more for the dish 1 pound loose breakfast sausage (or use links and remove the casings)
2 onions, chopped 4 stalks celery, chopped 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 2 1/2 cups low-sodium chicken broth Kosher salt and freshly ground pepper 2 large eggs 1/2 cup chopped fresh parsley 16 cups stale 1/2-inch country white bread cubes (about 2 pounds) Instructions: Preheat the oven to 350?. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat. Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil. Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19273,"Mexican Salad 2 cups mayonnaise 1 cup milk
1 cup sour cream
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
A few dashes hot sauce, or to taste 1 clove garlic, grated
Salt and freshly ground black pepper
3 ears corn, shucked 3 heads green leaf lettuce, torn into chunks 2 cups halved red grape tomatoes
1/2 red onion, diced 1 cup grated Monterey Jack cheese 2 cups crushed-up tortilla chips
Instructions: For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside. For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs. Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips. Pour the dressing into a small serving bowl and serve alongside the salad. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 19274,"Chocolate Tiramisu 6 ounces container mascarpone cheese 2/3 cup whipping cream 1/2 cup sugar Chocolate Zabaglione, recipe follows 2 1/2 cups espresso coffee, warmed 24 crisp ladyfinger cookies (recommended: Savoiardi) Unsweetened cocoa powder, for garnish Dark chocolate shavings, for garnish 2 tablespoons whipping cream, or heavy cream 1/4 cup semisweet chocolate chips 4 large egg yolks 1/3 cup sugar 1/4 cup dry Marsala Pinch salt Instructions: Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate. Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan. Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours. Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top. Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm. Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat. Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 19275,"Asian Apple Ginger Slaw 1/4 cup rice wine vinegar 2 tablespoons peeled, finely minced fresh ginger root (about 1-ounce, a 1 to 1 1/2-inch piece) 1 clove garlic, gently crushed with the blade of a knife and quartered 1 tablespoon chopped fresh flat-leaf parsley 1/2 cup mayonnaise 1/2 cup olive oil Kosher salt and freshly ground black pepper 3 Granny Smith apples, peeled, cored, cut julienne and tossed with lemon juice to prevent discoloring 1 head cabbage, core removed and sliced chiffonnade or shredded 1 medium red onion, finely sliced 2 ripe tomatoes, cut into wedges, or 1 pint grape tomatoes, halved Instructions: Turn on the blender and while it's running, add one at a time through the feed tube, the vinegar, fresh ginger, garlic, parsley and mayonnaise, and blend together until a smooth paste has formed. With the power still on, pour the olive oil in a thin stream through the blender feed opening. Adjust the seasoning with salt and pepper, Toss together apples, cabbage and onion, and stir in enough of the dressing to coat. Gently fold in most of tomato wedges, reserving some for garnish. Taste and adjust seasoning (salt and pepper) if necessary. Serve chilled, garnished with reserved tomato wedges, and with the remaining dressing on the side. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 19276,"Crab Salad Napoleons with Fresh Pasta 12 ounces fresh pasta sheets 1 cup mayonnaise, plus extra for pasta sheets 1 bunch fresh chives, chopped (about 1/2 cup), reserving 1/4 cup for garnish 1 tablespoon lemon juice 1/4 teaspoon freshly ground black pepper, plus extra for garnish 1 pound lump crab meat (about 3 cups) 1 cup frozen peas, thawed (about 6 ounces) 1 lemon, zested, for garnish 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 2 minutes. Drain pasta and cool under cold running water. Cut each sheet into 4-inch squares. Each Napoleon will require 3 (4-inch) squares. In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon juice, pepper, crab, and peas, and toss to combine. To assemble the Napoleons, begin with 1 sheet of pasta on a plate. Spread a small spoonful of prepared mayonnaise on the pasta sheet. Top with 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta. Top with another sheet of pasta. Spread another spoonful of the prepared mayonnaise mixture on the pasta sheet. Top with another 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta sheet. Top with a final pasta sheet. Top with a small dollop of the crab salad. Sprinkle the top with a pinch of lemon zest, a pinch of chives, and a grind of black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19277,"Caesar Spaghetti 1 pound spaghetti 1/4 cup extra-virgin olive oil, plus some for drizzling 6 anchovy fillets, drained 4 large cloves garlic, grated or finely chopped 2 teaspoons to 1 tablespoon Worcestershire sauce, eyeball the amount 2 medium heads escarole, washed 1 lemon, halved Freshly ground black pepper 1/4 teaspoon freshly grated nutmeg, or to taste 2 large egg yolks 1 cup grated Pecorino Romano Salt Instructions: Bring a large pot of water to a boil over high heat. Once boiling, salt the water. Add the pasta and cook until just shy of al dente, according to package directions. Heads up: you need to reserve about 1 cup of the starchy cooking water just before draining. While the pasta is cooking, put a large skillet over medium-high heat and add the extra-virgin olive oil. Add the anchovies and cook until they've melted into the oil, about 2 minutes. Reduce the heat to medium-low and add the garlic, stir 1 minute then add in Worcestershire. Shred the escarole and add several handfuls at a time, wilting the greens in the garlic oil. Dress the greens with lots of pepper and a little nutmeg, then squeeze the juice of 1 lemon over the pan. Add the reserved starchy cooking water to the eggs in a small bowl and beat together to temper them. Turn off the heat and add the drained pasta and the egg mixture. Stir to combine. Add half of the cheese and toss vigorously for 1 minute. Dress the pasta with a drizzle of extra-virgin olive oil and transfer to a serving dish. Pass the remaining cheese at the table. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 19278,"Funnel Cake Sundae Vegetable oil, for deep-frying 1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
Pinch of kosher salt
1 1/4 cups whole milk
2 tablespoons salted butter, melted
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Confectioners' sugar, for dusting
1 pint rocky road ice cream
1 pint cherry ice cream
1 pint caramel ice cream
1 jar hot fudge sauce
1 can whipped cream
1/4 cup rainbow sprinkles
Instructions: In a large, heavy-bottomed pot, heat 2 inches of vegetable oil to 350 degrees F. Whisk together the flour, granulated sugar, baking powder and kosher salt in a large bowl. Add the milk, butter, vanilla and egg and whisk until well combined. Make one funnel cake at a time: Pour 1/2 cup of the batter through a funnel (see Cook's Note) into the hot oil while making swirling and overlapping motions. Allow to fry and brown for 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Repeat with the remaining batter. Dust with confectioners' sugar and transfer to a plate. Top with a scoop of rocky road, cherry and caramel ice cream, a drizzle of hot fudge, some whipped cream and sprinkles. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 19279,"Dough Pulled Prosciutto Pizza 1 cup pizzeria flour or blend 50/50 bread flour and all-purpose flour, plus more for dusting (recommended: Caputo 00 Pizzeria Flour or blend 50/50 King Arthur bread and all-purpose flour) 1/3 cup plus 4 tablespoons filtered water Sea salt 3/4 tablespoon dry active yeast* See Cook's Note 1 (2-pound) prosciutto, skin on shank end from the deli (recommended: Prosciutto di San Daniele) 2 carrots, coarsely chopped 2 celery stalks, cleaned and coarsely chopped 2 yellow onions, coarsely chopped 1/4 cup cloves garlic, peeled and left whole 1 gallon water 1 cup pizzeria flour or blend 50/50 bread flour and all-purpose flour (recommended: 1 leek, trimmed 5 tablespoons unsalted butter 1/2 cup white wine (recommended: Amaise) 1 cup heavy cream Salt and freshly ground black pepper 1 red onion, peeled 2 tablespoons olive oil Salt 1 tablespoon granulated sugar 1/4 cup water 1 cup balsamic vinegar 1/4 cup salt-cured black olives 1 cup extra-virgin olive oil 1 sprig fresh rosemary 2 ounces grated fontina cheese Grated Parmiagano-Reggiano cheese, as needed Instructions: For the dough: Mound the flour on a work surface and form a well in the center. Warm the filtered water to 90 degrees, dissolve the yeast and set aside for 15 minutes. Add the salt to the well along with half the yeast mixture. Working from the center outward, pull the sides of the well into the center until all the flour is incorporated (the mixture will be sticky). Continue to mix the dough and add the remaining yeast in increments until all the yeast mixture is incorporated. Knead the dough until it is elastic, silky and no longer sticky. Add pinches of flour if necessary to reduce the stickiness but do not add too much or the dough will be dry. Knead the dough for 15 minutes. Shape the dough into a ball and put the dough in a bowl covered with a damp cloth. Let the dough rise at room temperature for 1 hour. Punch the dough down, press out most of the air and shape it back into a ball. Let the dough rise for an additional 3 hours. Punch the dough down, form it into a ball and refrigerate for 24 to 36 hours to \retard\ on a sheet tray covered with plastic wrap. When ready, let the dough warm to room temperature for at least 30 minutes before using. For the pulled prosciutto: Add the prosciutto end, carrots, celery, onion and garlic to a stockpot and cover with 1 galloncold water. Bring to a boil, reduce the heat and simmer for 2 hours. Allow the prosciutto to cool in the liquid for 1 hour (it should be fork tender). Remove the prosciutto, pull the pork, discard half of the outer skin and mix the rest in with the pulled prosciutto. For the melted leeks: Cut the tops off the leek to the tender part of the leek. Cut the leek in half, top to bottom. Rinse the leek well in cool water to remove all the dirt. Cut the leek into 1/4-inch half-moons. Saute the leeks on medium heat in a large saucepot with the butter until very tender, 30 to 40 minutes, stirring as needed. When the leeks are dry, deglaze with the wine and reduce until almost dry. Add the cream and reduce until almost dry. Season with salt and pepper. Allow to cool before adding to the pizza. For the caramelized onions: Heat a large saute pan on medium-high heat. Coat the bottom of a pan with the oil, then add the onions and stir to coat. Add the sugar and some salt to taste. Saute the onions until beginning to brown, 10 to 15 minutes. Add 1/4 cup water and cook until evaporated, stirring occasionally. Add the balsamic vinegar and reduce until the onions lose their crunch and the pan is dry. Allow to cool before topping the pizza. For the cured black olives: In a large stockpot, bring 1 gallon water to a boil. Add the olives to a strainer and dip 5 to 6 times in the boiling water to remove the excess salt. Meanwhile, heat the extra-virgin olive oil on medium heat in a saucepan. Add the fresh rosemary and heat in the oil until just fragrant. Remove the pan from the heat and add the olives to the rosemary oil. Allow to cool at room temperature to marinate. Marinate the olives overnight to pick up the rosemary flavor. For the pizza: Place a pizza stone in the oven and preheat to 550 degrees F. Let it heat for at least 30 minutes. Form the dough into a 12-inch disk with plenty of bench flour (make sure the dough is the same thickness throughout, especially the center). Place on a pizza peel dusted with flour and spread the melted leeks onto the dough evenly, leaving a 1-inch border around the outside. Evenly spread 2 ounces grated fontina cheese, 3 ounces pulled prosciutto and about 1 ounce caramelized onions over the pizza. Scatter 8 rosemary-marinated salt-cured olives. Sprinkle with a little Parmigiano-Reggiano. Slide the pizza onto the hot stone and bake until the cheese melts and the crust starts to char, 3 to 5 minutes. Remove the pizza from the oven and slice into 6 pieces. Serve immediately. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 19280,"Raspberry Margarita Punch 2 cups frozen raspberries, thawed, pureed and seeded 1 large container frozen lemonade 1 quart water 2 cups orange juice 1 1/2 cups tequila 3 lemons, sliced Instructions: In a food processor, blend raspberries with lemonade concentrate until smooth. Pass through a sieve to remove seeds. In a large bowl, combine raspberry mix with water, orange juice and tequila. Float sliced lemons in punch. ","[Sangiovese, Pinot Grigio, Moscato]" 19281,"Breaded Goat's Cheese 2 portions washed salad greens like mesclun tossed with vinaigrette or 2 Granny Smith apples, cored and cut into wafer thin rounds Vegetable oil for frying 1/4 cup flour 1 egg lightly beaten 1 1/2 cups fresh white bread crumbs Eight 1 1/2 round 1/2-inch thick disks of fresh goat's cheese Instructions: Prepare dinner plates with a bed of dressed mesclun salad or apple slices. In a deep pot, slowly heat to 350 degrees enough vegetable oil to completely submerge the disks when deep fried. While this is heating up, set flour, egg and bread crumbs in a 3 separate shallow plates; dip each disk of cheese in flour, then in beaten egg and finally in fresh bread crumbs, making sure breading completely adheres to all surfaces leaving no cheese exposed. With a slotted spoon or skimmer, lower the breaded cheese into the oil. Do not overcrowd or the temperature of the oil will be lowered considerably and the cheese will be greasy. Fry for 45 seconds only or until the crust is deep golden brown. Briefly drain on absorbent towels and serve immediately on garnished plates. Variations: you can marinate the goats' cheese first in a mixture of olive oil, crushed black peppercorns, herbs and garlic. Pat dry before breading. Mix some ground pecans or walnuts with bread crumbs. Before breading, sandwich an anchovy fillet or chopped canned green chilis between two 1/4inch rounds of mozzarella. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 19282,"Monkey Pasta 1 stick (8 tablespoons) unsalted butter, plus more if needed 1 cup all-purpose flour, plus more if needed
1 cup milk Kosher salt 8 ounces broccoli florets 2 pounds penne pasta
1/4 cup grapeseed oil, plus more for coating pasta 1/4 cup minced fresh garlic
1 small red onion, medium diced
1/2 cup sun-dried tomatoes, chopped
3 medium zucchini, cut into slices
1 cup grated Parmesan, plus more for garnish 3 tablespoons minced chives
2 tablespoons freshly ground pepper
2 tablespoons chopped fresh curly parsley
Instructions: Make a roux by melting the butter in a saucepot over medium heat. Add the flour and stir lightly until incorporated. The roux should look like \wet sand; if not, adjust with more butter or flour as necessary. Add the milk and cook and thicken to make a bechamel sauce. (The sauce should be slightly thicker than heavy cream.) Reserve and keep warm. Bring a pot of salted water to a boil; prepare an ice-water bath. Blanch the broccoli florets in the boiling water and immediately transfer to the ice water to stop the cooking process. When cool, drain and set aside. Cook the pasta according to the package instructions. Before draining, set aside 1 cup of the pasta water. Drain the pasta and coat with a bit of oil to prevent the pasta from sticking together. Reserve. Heat a saute pan over medium-low heat. Add the grapeseed oil, garlic and onions and cook until transparent. Add the sun-dried tomatoes and zucchini and sweat down a bit. Add the broccoli florets followed by the bechamel sauce and pasta. Toss to combine, adding a little of the reserved pasta water if the sauce seems too thick. Mix in the Parmesan. Add the chives, 2 tablespoons salt and the pepper and toss to combine. Transfer to a serving bowl and garnish with the chopped parsley and more Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19283,"Seared Rib Steak with Rosemary and Arugula 1/2 cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons coarsely chopped rosemary 2 tablespoons balsamic vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 (1 pound) boneless beef rib-eye steak, trimmed of excess fat 1/4 pound arugula, stemmed, washed and dried 1 lemon, quartered lengthwise Instructions: In a saucepan, combine 1/2 cup olive oil with the rosemary. Bring to a simmer over low heat and remove from the heat. Let rest 10 minutes. Strain through a sieve, reserving both the infused oil and the chopped rosemary. In a small jar, combine the balsamic vinegar with the reserved rosemary oil and half the salt and the pepper. Cover tightly and shake vigorously. Set aside. Preheat oven to 400 degrees. Season the rib steak with the remaining salt and pepper. Heat 1 tablespoon olive oil in a medium ovenproof skillet over high heat. Sear the steak 2 to 3 minutes. Turn the steak over and place the pan in the oven. Cook for an additional 5 to 7 minutes for rare to medium-rare. Transfer the steak to a cutting board and let rest 4 to 5 minutes. Arrange the arugula on a serving platter. With a long sharp knife, cut the steak on the bias into thin slices. Arrange the slices on top of the arugula, drizzle with the reserved rosemary oil and sprinkle with the reserved chopped rosemary. Serve with the lemon quarters. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 19284,"Sweet Potato Blueberry Pie Cupcake 2/3 cup (11 tablespoons) unsalted butter, at room temperature 1 1/4 cups packed brown sugar
1/2 teaspoon salt
3 eggs, at room temperature 1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
3/4 cup milk, at room temperature 1/2 cup pureed sweet potatoes
1/4 cup orange juice
1 teaspoon vanilla
About 36 frozen blueberries 2 tablespoons raw sugar 2 cups frozen blueberries 2 tablespoons sifted cornstarch
2 tablespoons granulated sugar
1 tablespoon raw sugar
1/8 teaspoon cinnamon
1 orange, zested
4 cups heavy whipping cream 1/4 cup confectioners' sugar
2 vanilla beans, split and seeds scraped out Instructions: For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners. Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy. Add the brown sugar and salt, and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes. Add the eggs one at a time, beating after each addition before adding the next. Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes. Sift together the cake flour, baking powder, baking soda and cinnamon in a medium bowl and set aside. Mix together the milk, sweet potatoes, orange juice and vanilla in a separate bowl. Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in. Add one-third of the milk mixture and beat just until blended in. Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used. Scrape down the sides of the bowl occasionally for even mixing. Toss the blueberries together with the raw sugar in a small bowl. Scoop up the batter into the cupcake liners and lay 2 to 3 sugared blueberries on each cupcake. Bake until an inserted toothpick comes out clean, about 22 minutes. Let cool completely before frosting. For the blueberry filling: Put the blueberries, cornstarch, granulated sugar, raw sugar, cinnamon, orange zest and 2 tablespoons water into a saucepan and set over medium heat. Bring to a boil and simmer until reduced to a jam-like consistency, about 10 minutes. For the chantilly cream: Using an electric mixer, whip the cream on high in a cold bowl; add the confectioners' sugar and vanilla bean seeds and whip until fluffy.
Use a corer to remove the center of each cupcake and insert some blueberry filling. Cover each cupcake with the chantilly cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 19285,"Hodad's Blue Jay Burger 5 pounds blue cheese crumbles 3 1/2 cups real mayo
2 1/2 cups buttermilk
One 1/2-inch-thick slice super colossal yellow onion, separated into rings One 1/3-pound 80/20 ground chuck beef patty
1 teaspoon seasoned salt 2 slices American cheese
One 4-inch sesame seed sourdough bun
1 tablespoon real mayo
1 teaspoon yellow mustard
1 tablespoon ketchup, preferably Heinz Eight to ten 1/4-inch crinkle-cut dill pickle chips
One 1/2-inch-thick slice tomato 1/2 cup shredded lettuce
Hodad's Signature Bacon Patty, recipe follows 4 pounds sliced bacon Instructions: For the Hodad's blue cheese sauce: Combine blue cheese, mayo and buttermilk in a bowl until well mixed. For the Hodad's blue jay burger: Cook the onion rings on a griddle until caramelized. Set aside. Sprinkle both sides of the beef patty with the seasoned salt. Sear on hot griddle until browned and cooked through, 3 to 4 minutes on each side. Add the cheese and let melt. Toast top and bottom of bun on the griddle until golden brown. Add mayo, mustard and ketchup to bun bottom, then add pickle chips, tomato and lettuce. Top with beef patty, then with Bacon Patty and 1/3 cup Hodad's blue cheese sauce, grilled onions and toasted bun top. Place bacon in a large pot and cover with 2 quarts water. Bring to a boil and cook until the bacon fat renders, about 45 minutes. Place a 4-ounce serving of bacon on a hot flat-top grill or griddle and weigh down. Cook, flipping occasionally, until both sides are crispy. Repeat with remaining bacon. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 19286,"Buckwheat Soup with Porcini, Beef and Kale 1 ounce, or a generous handful, dried porcini mushrooms 8 cups beef stock Salt 1 cup kasha (buckwheat groats) 2 tablespoons EVOO, plus extra for drizzling 4 ounces guanciale, bacon or pancetta, diced 1 pound stew beef, cut into small cubes Freshly grated black pepper 4 cloves garlic, chopped 2 onions, finely chopped 2 fresh bay leaves 1 bundle flat kale, stemmed and chopped Whole nutmeg 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce Crusty bread and shaved pecorino, to pass at table Instructions: Place the mushrooms and a couple of cups of beef stock in a small pot. Simmer to reconstitute the mushrooms. Boil 1 3/4 cups water in a saucepot, season with a little salt, add the kasha and stir. Cover and reduce heat to simmer. Cook until tender, 18 to 20 minutes. Drizzle with a little EVOO and cool. Store separately from the soup base until the soup is served, to avoid mushy buckwheat. In a soup pot or Dutch oven, heat 2 tablespoons EVOO, a couple of turns of the pan, and add the guanciale. Brown the guanciale and then remove. Pat the beef dry and sprinkle with salt and pepper. Brown over medium-high heat in the guanciale drippings and remove. Add the garlic, onions and bay and stir and cook to soften, 8 to 10 minutes. Add the kale and wilt, and season with a few grates nutmeg. Add the tomato paste and stir until fragrant, then add the Worcestershire, the remaining beef stock, beef and guanciale. Remove the mushrooms and chop, then add the mushroom and the mushroom stock to the soup. Cook partially covered until the beef is tender, about 1 hour. Cool and store. To serve, combine the kasha with the hot soup and serve in shallow bowls with bread and cheese curls. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 19287,"Spicy Sesame Bok Choy 1/4 teaspoon gochujang (Korean cl paste) 1/4 teaspoon Korean cl powder or red pepper flakes
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
1 teaspoon rice wine vinegar
1/8 teaspoon kosher salt
2 to 3 heads baby bok choy
1/4 teaspoon sesame seeds, toasted
Instructions: In a medium bowl, whisk together the gochujang, cl powder, sugar, sesame oil, vinegar, salt and 1 teaspoon cold water. Pull apart the leaves of the bok choy and wash and dry well. Add the bok choy to the bowl with the dressing and toss gently to coat. Sprinkle with sesame seeds and serve immediately. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 19288,"Frozen Strawberry-Gin Lemonade 8 ounces strawberries (about 1 1/2 cups) 1/3 cup sugar 1/3 cup fresh lemon juice (from 2 lemons), plus lemon twists for garnish 1/2 cup gin Instructions: Hull the strawberries and place on a plate. Freeze until firm, at least 1 hour. Meanwhile, make a simple syrup: Heat 1/3 cup water and the sugar in a saucepan over medium heat, stirring, until the sugar dissolves. Let cool. Combine the simple syrup, frozen strawberries, 1 1/2 cups ice, the lemon juice and gin in a blender. Blend until thick and smooth. Pour the drink into glasses. Garnish each with a lemon twist. ","[Prosecco, Sauvignon Blanc, Ros, Cava]" 19289,"Twice Cooked Duck Canola oil to cook 2 tablespoons minced garlic 2 tablespoon minced ginger 1 tablespoon fermented black beans 1/4 cup chopped scallions 1/2 cup hoisin sauce 1 cup red wine 1 cup dark soy sauce 1/2 cup sugar 1 whole roasted duck* Instructions: In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft. Add hoisin and stir for 2 minutes. Add red wine, soy sauce and sugar. Check for seasoning. Bring sauce to a boil then add roasted duck. Turn duck frequently to completely coat with sauce. Braise in sauce for 15 minutes then remove duck. Keep sauce on a low simmer. When duck is cool enough to touch, break down duck to small pieces. Add pieces back to the sauce, completely coat and serve immediately. ","[Pinot Noir, Shiraz, Barolo, Rioja]" 19290,"Ham with Barbecue Beans 1 pound dried navy beans, picked over 1 small onion, finely chopped 1/2 cup ketchup 1/4 cup maple syrup 1/4 cup packed dark brown sugar 2 tablespoons yellow mustard 1 1/2 tablespoons molasses 2 teaspoons Worcestershire sauce 1 teaspoon apple cider vinegar Freshly ground pepper 1 4-to-7-pound bone-in picnic ham Instructions: Combine the beans, 3 cups water, the onion, ketchup, maple syrup, brown sugar, mustard, molasses, Worcestershire sauce, vinegar and 1/4 teaspoon pepper in a 6-quart slow cooker. Set the ham on top, then cover and cook on high, 8 hours. Transfer the ham to a platter and skim off the excess fat from the beans. Slice the ham and serve with the beans. ","[Chardonnay, Merlot, Zinfandel, Cabernet Sauvignon]" 19291,"Charles' Country Pan Fried Chicken 1 whole chicken (about 4 pounds), cut into 8 pieces Kosher salt and freshly ground pepper 1 teaspoon garlic powder Soybean or canola oil, for frying 2 cups whole milk 3 large eggs 2 cups all-purpose flour Instructions: In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours. Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess. Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19292,"Daube of Beef Short Ribs with Horseradish Potato Puree 1/4 cup olive oil 2 large onions, chopped 2 medium carrots, chopped 2 medium celery ribs, chopped 2 tablespoons minced garlic 2 tablespoons dried rosemary 2 tablespoons dried thyme 2 tablespoons coarsely cracked black peppercorns 3 (3-inch) strips orange zest (removed from orange with a vegetable peeler) 2 (750 ml) bottles hearty red wine, such as Zinfandel 8 (1-pound each) meaty single-rib portions beef short ribs, sawed crosswise in half by the butcher 2 quarts veal stock 1 1/2 cups pitted Nicoise olives 4 anchovy fillets, chopped 6 medium (1 1/2 pounds) Yukon gold potatoes, scrubbed 3 tablespoons fine sea salt, plus more to taste 6 ounces (1 1/2 sticks) unsalted butter 1/2 cup extra-virgin olive oil 1/4 cup peeled, grated fresh horseradish 1/2 cup freshly grated Parmigiano-Reggiano cheese (optional) Freshly ground black pepper, to taste Instructions: In a large nonreactive pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until the vegetables are softened, about 6 minutes. Stir in the garlic, rosemary, thyme, peppercorns and orange zest. Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Cool the marinade completely. Place the short ribs in a large nonreactive bowl and add the cooled marinade. Cover and refrigerate at least overnight, preferably 24 hours. Strain the marinade into a large nonreactive pot and discard the solids. Bring the marinade to a boil over high heat. Boil until reduced by one-fourth, 20 to 30 minutes. Preheat the oven to 325 degrees F. Place the short ribs in a large, flameproof nonreactive casserole (such as enameled cast iron). Add the reduced marinade and the veal stock. Bring to a boil over high heat. Cover and bake until the beef is very tender and pulling from the bones, 3 1/2 to 4 hours. Transfer the beef to a platter and cool. Discard the bones, trim away any excess fat, and return the beef to the casserole. Meanwhile, skim off and discard the fat on the surface of the cooking liquid. Strain the sauce into a large nonreactive pot and bring to a boil over medium heat-high. Add the olives and anchovies. Cook, skimming often, until the sauce reduces and is thick enough to coat a wooden spoon, about 30 minutes. Pour the sauce over the short ribs. (The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated.) Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook until the short ribs are heated through, about 10 minutes. Spoon a portion of the potato pure onto the centers of 8 warmed dinner plates, and top each with the short ribs. Spoon the sauce around the potatoes. Horseradish Potato Puree: Place the potatoes in a large pot, add enough cold water to cover by 2 inches, and bring to a boil over high heat. Add the 3 tablespoons of salt and cook until the potatoes are tender when pierced with the tip of a sharp knife. Drain and rinse under cold water until easy to handle. Peel the warm potatoes. Pass the potatoes through a potato ricer into a large bowl. Beat in the butter, olive oil, horseradish, and optional cheese. Season with salt and pepper. (The potato pure can be made about 20 minutes ahead, placed in a heatproof bowl, loosely covered, and kept warm over a pot of simmering water. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 19293,"Cavatelli with Mushroom Butter Sauce 1 tablespoon extra-virgin olive oil 4 tablespoons unsalted butter 1 yellow onion, finely diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
16 ounces cremini mushrooms, sliced
1 cup frozen peas
1 pound cavatelli pasta, recipe follows (or use ready-made fresh or frozen) 1 1/2 cups grated Pecorino Romano cheese, plus more for garnish
2 tablespoons heavy cream
2 1/2 cups 00 flour 1 cup semolina flour, plus more for sprinkling
1 teaspoon kosher salt
1 tablespoon extra-virgin olive
Instructions: Heat a saucepan over medium heat. Add the oil and 1 tablespoon of the butter and cook until foaming. Add the onions, season with a little salt and saute about 5 minutes. Add the garlic and cook 1 minute more. Next, add the mushrooms and some salt and pepper and cook until the mushrooms have released all their liquid, about 5 minutes more. Add the peas and cook until heated through, another 2 minutes. Keep warm. Meanwhile, bring a pot of water to a boil and salt generously. Cook the cavatelli pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water. Heat a large saute pan over medium heat and add the remaining 3 tablespoons butter. When melted, add the Pecorino Romano and 1 cup pasta water, whisking vigorously. Whisk in the cream. Add the pasta and toss to coat. Season with salt and add additional pasta water if the sauce is too thick. Stir in the mushroom mixture. Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese. Combine the 00 and semolina flours with the salt in a food processor fitted with a metal blade; pulse a couple times. Add the olive oil and 1 cup room-temperature water to the flour mixture and pulse a few more times. Mix until a shaggy mass forms, then turn out onto a clean surface. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes. Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta. Set aside on a clean towel sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes. To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 19294,"Peppermint Layer Cake with M&M\u2019S Trees 1/2 cup vegetable oil, plus more for the pans 2 3/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1 teaspoon salt\u202f
1/4 teaspoon baking soda
1 stick unsalted butter
1 2/3 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 to 1 teaspoon pure peppermint extract
1 1/2 cups buttermilk
4 sticks unsalted butter, at room temperature 1/2 teaspoon salt 5 cups confectioners' sugar, plus more for dusting\u202f
2 teaspoons pure vanilla extract\u202f
1/2 to 1 teaspoon pure peppermint extract
1/4 cup milk\u202f
2 ounces semisweet chocolate, finely chopped
1 tablespoon unsweetened cocoa powder
4 ice cream sugar cones
Red and green M&M\u2019S, for decorating Instructions: Make the cake: Preheat the oven to 350? F. Brush two 9-inch round cake pans with vegetable oil, line the bottoms with parchment, brush the parchment with oil, then dust lightly with flour, tapping out the excess. Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the vegetable oil and butter in a large bowl with a mixer on medium-high speed until combined. Add the granulated sugar and beat until light and creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the extracts. Reduce the speed to low; beat in the flour mixture in three additions, alternating with the buttermilk. Increase the speed to medium high and beat until combined.\u202f
Divide the batter between the cake pans. Tap them against the counter, then bake until golden brown and the cakes spring back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans, then remove the cakes to the rack, remove the parchment and let cool completely.\u202f
Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 2 to 3 minutes. Add the confectioners' sugar, 1 cup at a time, beating to combine after each addition. Beat in the extracts, then the milk, beating until light and fluffy, 2 to 3 minutes. Remove 1 cup of the frosting to a small bowl.\u202f
Melt the chocolate in the microwave in 30-second intervals, stirring. Let cool slightly, then stir the melted chocolate into the reserved 1 cup frosting along with the cocoa powder.\u202f
Make the trees: Using a serrated knife, carefully saw off the wide ends of 3 of the sugar cones so all the cones are varying heights. Cover the outside of all 4 cones with a thick layer of the chocolate frosting. Press M&M\u2019S into the frosting to cover completely.
Put 1 cake layer on a cake stand or platter. Spread about 1 cup white frosting on the cake. Top with the second cake layer, then frost the top and sides of the cake with the remaining white frosting. Arrange the trees on top. Lightly dust the trees with confectioners' sugar.\u202f ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19295,"Rainbow Shots or Snow Cones 1/2 ounce grenadine Crushed ice 5 ounces pineapple juice (or any fruit juice) 2 ounces gin (or any clear liquor) Splash curacao Instructions: Line six or seven shot glasses on a work surface or a big bowl of crushed ice (if making a snow cone). This can get messy. Add the grenadine to a cocktail shaker. Add enough crushed ice to the ice until the shaker is three-quarters full. Slowly pour the pineapple juice over the back of a spoon or ice scoop into the shaker. Then add the gin and a splash of curacao. This will create layers. Strain the liquid into the shot glasses. If making ice cones, pour over the crushed ice, making sure there is enough space for all of the colors. ","[Gin, Vodka, Rum, Tequila]

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 (12 oz) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped fresh her" 19296,"Gulf Coast Crab Cakes with Country Remoulade 1 pound lump crabmeat, picked over for cartilage 1/3 cup panko breadcrumbs 2 tablespoons mayonnaise 1 1/2 teaspoons Worcestershire sauce 1/4 teaspoon Creole seasoning, or to taste Dash of hot sauce 1 large egg, lightly beaten Zest of 1 lemon Coarse salt and freshly ground black pepper 1/4 cup canola oil, plus more if needed
Country Remoulade, recipe follows, for serving Chopped chives, for garnish 1 cup mayonnaise 1 tablespoon chopped fresh chives 1 tablespoon freshly squeezed lemon juice 1 tablespoon whole-grain Dijon mustard 1/2 teaspoon hot sauce, or to taste 2 to 3 green onions, white and pale green parts only, finely chopped 1 stalk celery, very finely chopped 1 clove garlic, finely chopped Coarse salt and freshly ground black pepper Instructions: In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.
Serve warm with a dollop of Country Remoulade and garnished with chives. In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19297,"Cornish Game Hens with Pomegranate Molasses 4 Cornish game hens, split, spine and wing tips removed Extra-virgin olive oil Kosher salt 1 bottle (12 fluid ounces) pomegranate molasses 2 cloves garlic, smashed 1/2 cup chicken stock 2 tablespoons sliced scallion greens, cut thin on the bias, for garnish Instructions: Preheat the oven to 350 degrees F. Tie each hen's legs together with butcher's twine or a blanched scallion green. Coat a large saute pan with olive oil and bring to medium-high heat. Season the hens on both sides generously with salt. Carefully lay the hens in the pan, skin side down, and cook until the skin becomes brown and crispy, 6 to 7 minutes. Turn the hens over and brown on the flesh side. Do not crowd your pan, you may need to do this in batches. Remove the hens to a sheet tray. Meanwhile, combine the molasses and garlic in a saucepan over medium heat. Bring the molasses to a boil and reduce by half until syrupy, about 20 minutes. Brush the hens on both sides with the reduced molasses. Put the hens in the oven and roast until they are cooked through, basting occasionally, about 20 minutes. Remove the hens from the oven and garnish with the sliced scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19298,"Broken Lasagna With Zucchini-Tomato Sauce Kosher salt 2 large zucchini (about 1 3/4 pounds), coarsely grated 12 ounces lasagna noodles (not no-boil), broken into bite-size pieces 3 tablespoons unsalted butter 2 cups cherry tomatoes (1 cup whole, 1 cup halved) 1/2 teaspoon finely grated lemon zest Freshly ground pepper 1/2 cup grated parmesan cheese, plus more for topping 1 small bunch chives, cut into 1-inch pieces Instructions: Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini with 1/2 teaspoon salt in a colander set over a large bowl. Let stand 10 minutes, then gently squeeze out the excess moisture. Add the pasta to the boiling water and stir vigorously to prevent it from sticking. Cook until al dente, about 12 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta. Meanwhile, heat the butter in a large skillet over medium-high heat. Add the cherry tomatoes and cook until blistered and slightly softened, about 4 minutes. Stir in the zucchini and lemon zest and cook, lightly crushing the tomatoes with a wooden spoon, until the zucchini is crisp-tender, about 4 minutes. Season with salt and pepper. Transfer the zucchini-tomato mixture to a large bowl. Add the pasta and cheese and toss. Stir in half of the chives and about 1/4 cup of the reserved cooking water, adding more to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese and the remaining chives. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 19299,"MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD 1/4 pound venison sausage 1/4 pound bratwurst 1/4 pound luganeghe sausage 1/4 pound merguez sausage 1/4 pound Italian sausage 1/4 pound kiebasa sausage Olive oil 1/4 pound chorizo sausage, finely chopped 2 cups julienned onions 2 tablespoons chopped garlic 2 tablespoons Creole mustard or whole grain mustard 2 pounds new potatoes, sliced 1/2-inch thick, blanched 2 tablespoons finely chopped parsley Salt and black pepper Instructions: Preheat the grill. Bring a pot of salted water to a boil. Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove the sausages from the water and place on a 1/2 sheet pan. Brush the sausages, including the kiebasa, with olive oil. Place the sausages on the grill. Cook for 3 to 4 minutes on each side. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, render the chorizo for 3 minutes. Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper. Stir in the parsley. To serve, mound the potato salad in the center of the platter. Arrange the grilled sausages around the potato salad. Serve with crusty bread and a side of Creole mustard. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 19300,"Pumpkin Ravioli Cookies 2 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup dry white wine 3 tablespoons olive oil 3/4 cup jarred pumpkin butter Vegetable oil, for frying 1/4 cup confectioners' sugar 1 teaspoon pumpkin pie spice Instructions: Combine the flour, granulated sugar, baking powder and salt in a large bowl and make a well in the middle. Stir the wine and olive oil in a small bowl and pour into the well. Stir together with a wooden spoon until a shaggy dough forms. Turn out onto a clean surface and knead until smooth, 2 minutes. Wrap the dough in plastic wrap and let rest, 1 hour. Cut the dough into quarters; shape each piece into a flat rectangle. Working with one piece at a time (wrap the rest in plastic so it doesn't dry out), roll out the dough with a pasta machine, dusting the dough with flour as necessary, into a 22-inch-long sheet (about 6 inches wide and 1?16 inch thick).
Lay out the sheet of dough; spoon 10 mounds of pumpkin butter (about 1 teaspoon each) along the sheet, 1/4 inch from the top edge, spacing them 1 inch apart. Fold the bottom half of the sheet up to meet the top edge and press to seal around each mound of filling, starting at the folded side so there isn't any air trapped inside. Cut into 1 3/4-inch squares using a fluted cutter or knife; press the edges again to seal. Transfer the ravioli to a baking sheet lined with a kitchen towel. Repeat with the remaining dough and pumpkin butter. Heat 2 inches of vegetable oil in a large heavy pot until a deep-fry thermometer registers 360 degrees F. Fry the ravioli in batches, turning once, until golden, about 2 minutes. Remove with a slotted spoon; drain on paper towels. Let cool 5 minutes. Mix the confectioners' sugar and pie spice in a small bowl. Use a small sieve to dust the spiced sugar on the ravioli. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 19301,"Stuffed Pretzel Cookies (Prezookie) 8 ounces homemade or store-bought pizza dough 1/2 cup mini chocolate chips
3 tablespoons brown sugar
1/8 teaspoon cinnamon
1 egg yolk, whisked 1 1/2 tablespoons soft pretzel salt
Instructions: Preheat the oven to 375 degrees F. Roll the pizza dough into a 14-by-16-inch rectangle. With the longer side facing you, cut the dough into 3 even pieces horizontally. Sprinkle the chocolate chips, brown sugar and cinnamon evenly over each piece of dough, leaving a 1/2-inch border around the edges. Roll each piece of dough into a long tube and pinch along the seam to seal. Twist into a pretzel shape and place on a parchment-lined baking sheet. Repeat with the remaining 2 pieces of dough. Brush each pretzel with the egg yolk. Sprinkle evenly with the salt. Bake until golden brown, about 25 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19302,"Cranberry-Ricotta Tarts in a Toasted Almond Crust 2 cups almonds, lightly toasted 6 tablespoons packed dark brown sugar 1/4 cup (1/2 stick) unsalted butter, melted 1/2 cup apple brandy, such as Calvados (or use water) 2/3 cup dried cranberries 2 cups fresh whole milk ricotta, drained if necessary (see Note) 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla extract 2 tablespoons all-purpose flour Instructions: In a food processor, combine the almonds and brown sugar and grind until the almonds are finely chopped. Add the melted butter and pulse on and off, just until the butter is incorporated into the mixture. Place 6 (4-inch) tart pans with removable bottoms on a baking sheet. (Or you can use a 10-inch pan with removable bottom.) Divide the almond mixture evenly among the tart pans, pressing the crust firmly against the sides and bottoms. Set aside. In a small saute pan, slowly heat the brandy, and pour it over the cranberries in a heatproof bowl. (Caution: Do not heat alcohol over a high heat or it will ignite. If this happens, simply let it burn away, making sure that there is nothing flammable near the stove. It will burn away in a matter of seconds.) Let the cranberries sit for 20 minutes and then drain. In a medium-size bowl, combine all the filling ingredients and stir vigorously until the mixture is very creamy. TO ASSEMBLE: Place the tart pans on a baking sheet. Sprinkle the cranberries into the crust. Carefully pour the cheese mixture just until it reaches the top of the crust. Bake the tarts in a preheated 325 degree oven for 45 minutes, or until the cheese is golden brown. Let them cool completely before serving. As the tarts cool, the filling will fall and shrivel slightly. Nonetheless, they will still look irresistible. Remove tarts from pans just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19303,"Salmon with Crispy Horseradish Crust 2 6 oz. salmon filet 3 tablespoon butter, softened 2 tablespoon horseradish 1 cup fresh bread crumbs Salt Pepper 1 tablespoon olive oil Instructions: Check that all bones have been removed from filets. In a small bowl, cream together butter and horseradish with a spoon. Stir in breadcrumbs and combine well. Season salmon and mound breadcrumb mixture on top and press down to cover top of salmon. Preheat broiler. Heat oil in nonstick skillet. Lay salmon pieces into skillet and cook over medium high heat until browned on bottom. Slide under broiler and cook for 3-4 minutes or until golden brown on top. Keep warm in oven until ready for service. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 19304,"Grandma\u2019s Smothered Chicken 4 tablespoons canola oil 6 medium chicken thighs and 6 chicken drumsticks Kosher salt
18 large cloves garlic
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 large white onions, halved and thinly sliced
1 cinnamon stick
1 teaspoon red pepper flakes
2 bay leaves
Two 28-ounce cans whole peeled tomatoes
1 large \knob\ ginger, grated, to equal 1 heaping tablespoon
1/2 cup heavy cream
1 tablespoon red wine vinegar
Instructions: Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside. Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise. Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water. Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel. Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes. Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run \clear,\ not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19305,"Waldorf Slaw 1 (16-ounce) bag 3-color slaw mix 2 large Granny Smith apples, diced small 1 cup chopped walnuts 1/2 cup mayonnaise 1/3 cup poppy seed dressing Instructions: In a large bowl combine slaw mix, diced apples, and chopped walnuts; set aside. In a small bowl, stir to combine mayonnaise and poppy seed dressing. Pour dressing over slaw mixture and toss to combine. Cover and refrigerate 1 hour before serving. ","[Chardonnay, Riesling, Gewrztraminer]" 19306,"Rose 75 1 ounce gin 1/2 ounce fresh lemon juice 1 teaspoon Simple Syrup, recipe follows 5 ounces chilled Rose Champagne Edible flowers or fresh currants, for serving Instructions: Fill a cocktail shaker with ice. Add the gin, lemon juice, and simple syrup. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled Champagne coupe or flute. Top the drink with Champagne and serve with an edible flower or fresh currants. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. Alternatively, heat the sugar-water mixture in the microwave. Store the syrup in a sealed container in the refrigerator for up to 1 month. ","[Prosecco, Cava, Vinho Verde, Sparkling Shiraz]" 19307,"Orange Creamezcal 4 small scoops vanilla ice cream, about 2/3 cup 1 ounce mezcal 6 ounces orange soda, chilled Instructions: Drop the ice cream scoop into a chilled soda glass. Pour the mezcal over the ice cream, and then the orange soda. Serve. ","[Tequila, Mezcal]" 19308,"Chicken Noodle Casserole Vegetable cooking spray 1/4 cup butter (2 tablespoons whole and 2 tablespoons melted) 2 tablespoons all-purpose flour 1 1/2 cups milk 2 cups leftover filling from Chicken Pot Pies, recipe follows 1/2 cup bread crumbs 1 tablespoon chopped parsley leaves Salt and freshly ground black pepper 1/2 (16-ounce) package egg noodles, par-cooked and drained 3/4 cup shredded mozzarella cheese 1 box pie crust 1 whole (4-pound) chicken, cut into parts 5 cups water Salt 1 tablespoon canola oil 1/2 medium onion, diced 3 stalks celery, diced 2 carrots, sliced Freshly ground black pepper 1/3 cup all-purpose flour 1/2 teaspoon poultry seasoning 1 teaspoon freshly chopped thyme leaves 1 cup frozen peas 1 tablespoon milk Instructions: Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray. Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer. In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside. In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish. Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes. Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F. Put the chicken breast in a medium pot and cover with 5 cups of water. Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.) Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.
In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.) Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.) Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19309,"Jerk TurkeyTM and Chipotle Gouda Sub 1 Multigrain sub roll 2 tablespoons Boar's Head Honey Mustard 1/2 cup Iceberg lettuce, shredded 3 slices Tomato 6 slices Boar's Head Jerk Turkey 2 slices Boar's Head Chipotle Gouda 3 slices Boar's Head Fully Cooked Bacon Instructions: Slice roll through lengthwise. Spread a layer of the honey mustard onto the bottom half of the roll. Layer ingredients evenly in the order shown above. Crown sandwich with top of sub roll and serve. ","[Zinfandel, Malbec, Tempranillo, Syrah]" 19310,"Herbed Farro Pilaf 1 tablespoon canola oil 1/4 cup broken spaghetti, linguine or orzo 3/4 cup farro 1 shallot, finely chopped 1 1/2 cups low-sodium chicken or vegetable stock 1/4 teaspoon kosher salt 1/4 cup chopped parsley 2 teaspoons chopped fresh thyme or oregano Instructions: In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
Top with the parsley and thyme, fluff with a fork and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19311,"Asian-Style Paella 4 bunches cilantro 2 cups vegetable oil, plus more if needed to emulsify 1/2 cup garlic cloves, peeled 1/2 onion, chopped 1 pinch kosher salt 1 teaspoon vegetable oil 1 can coconut milk 2 packs sazon con azafran 1/4 cup kosher salt 2 tablespoons chicken bouillon 1 teaspoon vegetable oil 2 cups jasmine rice 2 cups water 2 teaspoons vegetable oil 1/2 cup chopped green onions, plus more for garnish 2 links Chinese lap cheong sausage, sliced 2 links mild pork sausage, cooked and sliced 1 cup edamame beans, peeled 1 tablespoon sambal chili garlic 8 ounces Soy Marinated Pork Carnitas, recipe follows 8 cups soy sauce 8 cups sugar 4 cups mirin 4 cups oyster sauce 2 cups mushroom soy sauce 2 cups chopped green onions 1/3 cup whole star anise 1/4 cup whole cloves 1/4 cup peppercorn blend 10 medium cinnamon sticks 1 ginger root, sliced with skin on 12 liters water 6 pounds pork butt 12 pieces dried black mushrooms 10 bay leaves Instructions: For the sofrito: Add the cilantro, vegetable oil, garlic, onion and salt to a blender and blend on low speed. Then slowly increase to medium to high speed. It should have a smooth texture to it when done. If the mix is still chunky, add additional oil and continue to blend to assure all the ingredients emulsify. Set aside the sofrito for later use in the paella rice seasoning. For the paella rice seasoning: Heat a medium soup pot over medium-low heat. Add the oil and then 1/3 cup of the sofrito and let it cook for about 1 minute. Add the coconut milk, sazon con azafrin, salt and chicken bouillon. Stir together. Taste the liquid to see if it needs any additional salt. Set aside until ready to add to the boiling rice. For the rice: Heat a large soup pot over medium-high heat. Add the oil to the pot and let heat up for 1 minute. Add the rice, water and reserved paella rice seasoning and let it slowly come to a boil. Stir all the ingredients together. Allow the rice to absorb all the visible liquid. Once most of the surface liquid is absorbed, stir the rice and turn the heat to low. Cover the pot with a lid and let it simmer for 20 to 25 minutes. The rice grains will be fluffy when fully cooked and all the liquid will be absorbed. For the meats: Heat a wok or pan over medium heat. Add the oil and green onions and let it warm. Add Chinese lap cheong sausage, mild pork sausage and edamame beans and stir fry. Add cooked paella rice and sambal chili garlic. Stir the rice, sausages, edamame beans and onions together. Scoop the rice in a bowl, top with the soy marinated pork carnitas and garnish with green onions. Combine the soy sauce, sugar, mirin, oyster sauce, mushroom soy, green onions, star anise, cloves, peppercorn blend, cinnamon sticks and ginger slices in an 18-quart container. With a large whisk, mix the ingredients together. Make sure all the sugar at the bottom is properly stirred into the liquid. Gradually pour the water into the container and continue to stir. Cut the pork butt in 2-inch square pieces. Trim all the hard fat off and leave about a quarter of the soft fat on the meat. Set the pork in a deep cooking pan, and, using a ladle, pour the soy marinade mix over the meat, make sure all the meat is covered in the liquid. (Any extra soy-ginger marinade can be put away and used again on a later date.) Add the dried black mushroom and bay leaves to the liquid, spreading them evenly throughout the pan. Tightly wrap the pan with heavy-duty foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Make sure the foil is tightly sealed around the pan and cook until the pork is fork tender, about 3 hours. Take the pan out of the oven and remove the foil. With a fork and tongs pull at the pork. It should easily tear off to assure it's fully cooked. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 19312,"Gajar Ka Halwa 3 cups whole milk (see Cook's Note) 4 to 6 tablespoons ghee 1/3 cup nuts, such as pistachios, almonds or cashews, coarsely chopped 1 1/2 pounds carrot (about 8 carrots), peeled and coarsely grated on the large holes of a box grater (about 5 cups; see Cook's Note) 1/2 teaspoon cardamom seeds, crushed, optional 3/4 cup light brown sugar, plus more if needed Instructions: Bring the milk to boil in a large, heavy-bottomed pot over medium-high heat, stirring often to keep the milk from burning. Reduce the heat enough to keep the milk in a low boil, and cook, stirring frequently, until the milk is reduced to about 1 1/2 to 2 cups, about 20 minutes. Heat 1 tablespoon ghee in a large heavy skillet over medium-high heat. Add the nuts and cook, stirring, until golden and crunchy, about 2 minutes; remove to a paper towel and set aside.
In the same skillet, add the carrots and cook over medium heat, stirring, until the carrots soften and dry up a little, about 15 minutes. If the carrots start sticking, add 1 tablespoon ghee.
Add the reduced milk and cardamom if using and increase the heat to medium-high. Mix well and bring to a boil. Reduce the heat a touch to maintain a heavy simmer, stirring regularly, until the milk is completely absorbed by the carrots, about 30 minutes.
Add the sugar and cook, stirring regularly, until thickened, 10 to 12 minutes. Taste and add more sugar if needed. Remove and discard the cardamom seeds if desired.
If serving right away, add 3 tablespoons of ghee and cook, stirring, until the halwa starts pulling away from the side of the pan and is a little caramelized, about 10 minutes. Garnish with nuts before serving.
Ideally, you should make the halwa earlier in the day or the day before. Just before serving, heat some ghee in a wok or large skillet (in India they would do it in a kadhai), add some of the halwa (just as much as you want to eat) and cook, stirring, until somewhat caramelized and a little crunchy. Garnish with the nuts and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19313,"Blackberry Mule 3 blackberries 2 lime wedges
1 1/2 ounces vodka
6 ounces ginger beer
Instructions: Muddle the blackberries with 1 of the lime wedges in a cocktail shaker. Add the vodka and some ice and shake well. Strain into a copper mug filled with ice. Top off with ginger beer and garnish with the remaining lime wedge. ","[Riesling, Gewrztraminer, Pinot Grigio]" 19314,"Crazy-Good Corn Chips 2 (6-inch) corn tortillas 1/8 teaspoon salt Salsa, as dip, optional Instructions: Preheat the oven to 400 degrees F. Cut each tortilla in 1/2. Cut each 1/2 into 3 triangles. Spray a baking sheet lightly with nonstick spray. Place tortilla triangles close together on the sheet. Cover triangles with a 1-second spray of nonstick spray (optional). Evenly sprinkle with salt. Bake in the oven until crispy, about 8 minutes, carefully flipping about halfway through bake time. Serve with salsa for dipping, if using. Enjoy!
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19315,"Italian Beef Sandwiches 1/2 cup shredded carrots 1/2 cup sliced pepperoncini
1/4 cup sliced pickled jalape?os
1/4 cup sliced roasted red peppers
1 tablespoon olive oil
1 tablespoon pepperoncini liquid
1/2 teaspoon garlic powder Freshly ground black pepper
2 pounds sirloin steak, trimmed of excess fat and frozen for 10 to 15 minutes Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 teaspoons Italian seasoning
2 garlic cloves, minced
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons balsamic vinegar
4 hero rolls, split 12 slices provolone
Instructions: For the giardiniera: Combine the carrots, pepperoncini, jalape?os, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside. For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper. Heat the olive oil over medium-high heat in a large saute pan. Add the beef and saut until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat. Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping. ","[Barolo, Chianti, Tempranillo, Garnacha]" 19316,"Oven Barbecued Beef Brisket 2 tablespoons ground cumin seed 2 tablespoons ground coriander seed 2 cloves garlic, finely chopped 1/2 cup dark brown sugar 1 tablespoon cayenne pepper 1 teaspoon salt 1 tablespoon ground black pepper 1/4 teaspoon ground cinnamon 3 to 4 pounds fresh beef brisket Instructions: Preheat oven to 300 degrees. Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 19317,"Pool Table Meatballs 1/4 cup vegetable oil 2 pounds frozen beef meatballs, thawed 2 tablespoons all-purpose flour 1 (14-ounce) can reduced-sodium beef broth 1 1/2 cups whole milk 1/4 cup sour cream 1 tablespoon Swedish meatball seasoning 2 tablespoons diced chives Seasoning salt Instructions: Heat oil in a heavy large skillet over medium-high heat. Add meatballs and cook until brown, about 8 minutes. Using tongs, transfer meatballs to a bowl. Add flour to skillet and cook 1 minute over low heat, scraping up browned bits from bottom of skillet. Stir in broth, milk, sour cream, meatball seasoning, chives and seasoning salt, to taste, using a whisk. Return meatballs to skillet. Simmer until liquid thickens enough to coat meatballs, about 5 minutes. Remove skillet from heat. Spoon sauce on top of meatballs and serve immediately. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 19318,"Grilled Tuna with Grilled Asparagus and Oven Roasted Tomato Sauce 6 (5-ounce) portions yellowfin tuna Grilled Asparagus with Lemon-Olive Oil, recipe follows, for serving 1 teaspoon salt Oven Roasted Tomato Sauce, for serving 1/2 teaspoon black pepper 1 pound large asparagus, woody ends trimmed* 3 tablespoons extra-virgin olive oil, plus more for drizzling 3/4 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon fresh lemon juice 2 tablespoons chopped fresh oregano leaves 1 teaspoon crushed red pepper flakes 3 pounds Romanita tomatoes, cored* 1/2 cup extra-virgin olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 12 cloves garlic, peeled Instructions: Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature. Serve the tuna with the asparagus and tomato sauce. Preheat the grill to medium. In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss. Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving. Preheat the oven to 400 degrees F. In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.) To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container. The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 19319,"Mini Doughnut Muffins 4 tablespoons butter, softened, plus more for buttering the muffin tin 3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 cup sugar 2 large eggs
1 cup milk
1 cup sugar 1 tablespoon ground cinnamon
1 tablespoon cocoa powder 1 stick (8 tablespoons) butter, melted Instructions: For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter. In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition. Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes. For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl. Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 19320,"Patatas Bravas 2 tablespoons sherry vinegar 1/2 teaspoon saffron threads
1 1/2 cups mayonnaise
1 tablespoon roughly chopped shallot (1/2 small shallot)
1 teaspoon anchovy paste
1 clove garlic, smashed
Kosher salt
1 tablespoon extra-virgin olive oil 1/4 cup finely chopped shallot (1 large shallot)
1 tablespoon minced garlic (2 to 3 cloves)
1 tablespoon tomato paste
Kosher salt
On 26-ounce box chopped tomatoes
1/2 teaspoon red pepper flakes 3 pounds baby red and yellow potatoes 1/4 cup extra-virgin olive oil
Kosher salt
2 tablespoons chopped fresh parsley Sweet Spanish paprika, for garnish Instructions: For the sherry-saffron aioli: Combine the sherry vinegar and saffron threads in a small bowl and let sit for 5 minutes to rehydrate the saffron. Combine the mayonnaise, shallots, anchovy paste, garlic, 1/2 teaspoon salt and the saffron-vinegar mixture in a food processor; process until smooth. Transfer to an airtight container and refrigerate until ready to use, up to 2 days. For the spicy tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and garlic and saute until softened, 3 to 4 minutes. Stir in the tomato paste and 1 teaspoon salt and cook for 2 minutes, stirring occasionally. Add the chopped tomatoes and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the sauce thickens, 15 minutes. Serve immediately, or cool and refrigerate until ready to use, up to 2 days. For the potatoes: Place two baking sheets on oven racks. Preheat the oven to 425 degrees F. Cut the potatoes into halves or quarters, depending on size, to get roughly 1-inch pieces. Toss the potatoes with the olive oil and 1 tablespoon salt in a large bowl. Carefully pour half of the potatoes onto the first baking sheet; they should sizzle as they hit the pan. Repeat with the remaining potatoes on the second baking sheet. Roast, stirring halfway through, until the potatoes are tender and crispy, 40 to 45 minutes. (If some of the potatoes do not move when you stir them, do not force them; they will release from the pan when they have crisped up.) Let cool slightly. Spread one third of the tomato sauce on the bottom of a serving dish. Top with half of the potatoes. Spoon another third of the tomato sauce over the potatoes, and then top with the remaining potatoes and the rest of the tomato sauce. Dollop with the aioli, and sprinkle with the parsley and some paprika. Serve any extra aioli on the side. ","[Rioja, Tempranillo, Garnacha, Barbera]" 19321,"Garlic Oil Sauteed Pasta with Broccoli 1/3 cup extra-virgin olive oil 2 cloves garlic, smashed 1/4 teaspoon red pepper flakes 1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks Kosher salt and freshly ground black pepper 2 tablespoons red wine vinegar Few tablespoons water or pasta cooking water, if needed 2 cups penne pasta, cooked al dente Parmesan cheese, for garnish Instructions: In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan. Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan. Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed. Cook's Note: Use pasta water if the pasta was made fresh. Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 19322,"Blood-O Margarita Ice About 2 ounces blood orange juice 1 1/2 ounces tequila, such as Patron Gold 1/2 ounce triple sec Juice of 1 lime Splash simple syrup Dash sour mix Instructions: Fill a cocktail shaker with ice. Add the blood orange juice, tequila, triple sec, lime juice, simple syrup and sour mix. Shake vigorously to combine. Pour over an ice-filled Collins glass. ","[Tequila, Cointreau, Lime Juice]" 19323,"Italian Subs 1/2 large onion, thinly sliced 1 12-inch loaf soft Italian bread 5 tablespoons red wine vinegar 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 pound deli-sliced provolone cheese 1/4 pound deli-sliced Genoa salami 1/4 pound deli-sliced boiled ham 1/4 pound deli-sliced mortadella 1/4 pound deli-sliced capicola 1/2 head iceberg lettuce, finely shredded 1/4 to 1/2 cup sliced pickled pepperoncini (optional) 3 plum tomatoes, thinly sliced 1 1/2 teaspoons dried oregano Instructions: Soak the onion slices in a large bowl of cold water, 15 minutes. Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper. Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper. Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces. ","[Barolo, Chianti, Montepulciano, Tempranillo]" 19324,"Caramelized Green Olives 2/3 cup date jam 3 tablespoons water 1 tablespoon butter or pareve margarine Dash powdered ginger 2 cups pitted, good-quality cured green olives (about 1 pound) Instructions: Preheat the oven to 350 degrees F. Put the date jam, water, and butter or margarine in a small saucepan. Simmer just long enough to dissolve. Add the ginger. Spread the olives in a cake pan large enough to fit them in 1 layer. Sprinkle the olives with a few tablespoons of their own juice. Cover with the jam mixture mixture. Bake for about 40 minutes, stirring occasionally, until the sugar in the jam has caramelized. Serve warm or at room temperature as an accompaniment to a meat meal. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19325,"Chilled Carrot and Cauliflower Soup 1 tablespoon olive oil 1 yellow onion, chopped 5 medium carrots, peeled and coarsely chopped 1/2 head cauliflower, cut into florets 1 teaspoon red pepper flakes 2 teaspoons lemon zest 1 teaspoon ground cumin 2 cups chicken or vegetable stock 3/4 cup plain yogurt, divided Kosher salt and freshly ground black pepper 1 green onion, finely chopped Instructions: Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some chopped green onion. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19326,"Crunch Salad 2 handfuls alfalfa and broccoli sprouts 2 handfuls mung bean sprouts 2 handfuls sunflower salad shoots Mixed edible flowers 1 bunch fresh mint, leaves picked 2 baby courgettes (zucchini), sliced thinly lengthways 2 red chicory, cut in 1/2 then finely shredded 1 bunch baby carrots, sliced thinly lengthways 1/2 fennel bulb, halved and sliced finely 1 bunch French breakfast radishes, sliced lengthways 1 head celery, outer stalks and ends removed, halved and finely sliced lengthways 2 tablespoons French mustard 4 tablespoons creme fraiche 1 tablespoon olive oil 2 to 3 tablespoons white wine vinegar Sea salt and freshly ground black pepper Instructions: Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.